Vegetable stew in the oven

3 servings
1 hour

How to make vegetable stew in the oven? First, prepare all the necessary ingredients on the list. Wash all vegetables, dry. Spices can be any to your taste.

Cut the tail off the aubergine, cut the vegetable into medium cubes. How to remove bitterness from eggplant? Salt and leave for about 10 minutes until juiced. Drain the resulting liquid, rinse the aubergines and start cooking. Keep in mind that young vegetables usually do not mustard, as well as some special varieties of them.

Cut the courgette into the same cubes as the aubergine. Which squash will work best? Choose young fruits with a delicate skin. Wash them and peel them. It is not necessary to cut a very thin skin. If using more mature courgettes, cut off the coarse skin and cut out the seed middle.

Peel and chop the carrots.

Cut the tomatoes into wedges. Choose tomatoes that are juicy but dense. Soft fruits do not hold their shape well, in the process of cutting and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

Peel the bell peppers from the seeds and cut into medium pieces.

Cut the onion into half rings, having previously cleaned from husks.

Finely chop the garlic.

In a bowl, combine all the chopped vegetables and garlic. Sprinkle with salt and pepper and stir gently.

Transfer the vegetables to a vegetable-lubricated roasting dish. Sprinkle with dry garlic on top and pour over 1 tbsp. l vegetable oil. Place the tin in the oven preheated to 180 ° C for about 25-30 minutes. The exact time depends on your oven and the size of the vegetables cut. If you wish, you can cover the shape with foil, so the vegetables will be ready faster and turn out to be more juicy.

Enjoy your meal!