How to cook steamed vegetables

A huge advantage of stewed vegetables (or stew) is ease of preparation. You can experiment with different proportions of any ingredients that are at hand. In the course are fresh, frozen and even pickled or canned vegetables. Different will be only the time spent fighting, and the sequence of laying products. You can take the same amount of each vegetable, but you can make one of them primary, and the others add in small portions, just to set off the taste and aroma of the meals. There are many options, the choice of recipe depends on your taste.

You will need

• • Stew-style:
  • 2 bulbs;
  • eggplant;
  • 2 zucchini;
  • 2 cloves of garlic;
  • 200 gr. tomatoes in their own juice;
  • 2 PCs sweet pepper;
  • 200 gr. canned white beans;
  • 1 tbsp. chicken broth (from cubes);
  • 3 tbsp olive oil;
  • 100 gr. dry white wine;
  • 200 gr. minced meat;
  • salt
  • pepper and dried spices to taste.
  • Steamed vegetables in a pan:
  • 3 onions;
  • 2 pieces of sweet pepper
  • 250 gr. tomatoes;
  • 2 medium zucchini;
  • 1 bunch of celery;
  • 2 tbsp olive oil;
  • 1 tbsp vinegar;
  • salt and other spices to taste.
  • Steamed vegetables in the oven:
  • 2-3 bulbs;
  • 1 large carrot;
  • 200-300 gr. cabbage;
  • 200-300 gr. mushrooms;
  • 5-7 medium potatoes;
  • 150-200 ml vegetable oil;
  • salt
  • ground black pepper
  • Bay leaf
  • turmeric (or a different set of spices to taste).

Instruction

1. Stew-style.
   
   Slice the zucchini and eggplant in small cubes – 2x2 cm Chop the garlic and onion. Pepper cut into slices. Tomatoes peel, cut (if large). Wash and dry the beans. Pour oil in a deep pan or pot, preheat. Fry the mince on high heat for 5-7 minutes, stirring constantly. Add the spices, vegetables and white wine. Simmer 15 minutes on low heat. Then pour the finished broth, cover and leave for another 20 minutes until tender.
2. Steamed vegetables in the pan.
   
   Clean the peppers, remove the seeds, chop sticks. With tomatoes remove the skin, grind to a mushy state. Cut into slices zucchini. In a wide and deep pan pour oil, heat. Put chopped onion. Sauté it on low heat, stirring all the time. Add the remaining vegetables, spices and wine vinegar. Cover and simmer at a minimum temperature of 30 minutes. Don't forget to periodically stir the dish.
3. Steamed vegetables in the oven.
   
   In a heavy-bottomed pot (preferably cast iron) put the onion cut into half rings, and carrot strips. Spices chop and sprinkle over the vegetables (and each subsequent layer). Shred the cabbage, place it after the carrots. Cut into strips the mushrooms, add in the dishes. On top of all the vegetables put potato slices. Add the butter, cover. Bake in a preheated oven at 200 degrees until cooked potatoes for about 30-40 minutes.