Summer Vegetable Stew

Summer vegetable stew is a hearty dish of potatoes, beets, zucchini, eggplant, asparagus and carrots, sauteed for a couple of minutes and then simmered under a lid until tender. It's made from whatever's in the garden, so in summer you can - no, should - eat it every day. Enjoy!

Summer Vegetable Stew

A hearty stewed medley of summer vegetables: potatoes, beets, zucchini, eggplant, asparagus and carrots with herbs.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Side dishes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 5 potatoes
• 2 beets
• 1 bunch asparagus
• 2 zucchini
• 2 eggplants
• 2 onions
• 2 carrots
• 1 bunch parsley
• salt
• sugar
• vegetable oil

Method

 

1. Wash the vegetables and cut them into any shape you like.
2. Heat a pan with vegetable oil, add the vegetables and saute for a couple of minutes.
3. Pour in water up to halfway up the vegetables, cover with a lid and simmer until tender.
4. A couple of minutes before it's done, season with salt, add sugar, spices and chopped herbs, then turn off the heat.
   

Tips

• Cut the vegetables into any shape you like - the stew only benefits from it.
• Add water only up to halfway up the vegetables: the stew should simmer, not boil.
• Add salt, sugar, spices and chopped herbs a couple of minutes before it's done.