Vegetable stew with potatoes in the oven

6 servings
1 hour

How to make vegetable stew with potatoes in the oven? Prepare the necessary products. I used medium-sized vegetables. Potatoes can be supplemented with any set of vegetables, choose at your discretion. You can also change the proportions of vegetables. Instead of cherry, you can take a regular tomato. Wash all vegetables well.

Pre-peeled onions, cut into medium cubes.

Also cut washed and peeled carrots into medium cubes.

Heat 2 tbsp in a frying pan. olive oil. Place the prepared onions and carrots. Sauté the vegetables over a medium heat for 5-7 minutes.

Peel the potatoes, wash. Cut the potatoes into small cubes.

Add the potatoes to the pan to the vegetables, mix. Fry the vegetables until half cooked.

Cut the green part from the aubergine. Cut the vegetable into small cubes.

Peel the bell pepper from the stalk, remove the seeds. Cut the peppers into the same cubes.

Cut zucchini or zucchini similarly into cubes. If the courgette is young, without seeds and with a thin skin, you can not clean it from them. If the vegetable is mature enough, cut the skin and remove the seeds.

Put the prepared bell peppers and aubergine in the pan, mix. Add the remaining olive oil. Cook the vegetables over a medium heat for 5 minutes, stirring occasionally.

Add the chopped courgette.

Salt the vegetables, sprinkle with aromatic herbs and spices to taste, mix well.

Transfer the vegetables to a baking dish.

Top with the cherry tomatoes or medium tomato, sliced into wedges. To make the stew more juicy, cover the shape with foil on top.

Bake the vegetable stew in the oven preheated to 180S for 25-30 minutes. Remove the foil 10 minutes before the end of cooking. Periodically check vegetables for readiness. If they have become soft, then the stew is ready. The cooking time may not be the same as indicated, as it depends on the peculiarities of the particular oven.

Vegetable stew with potatoes is ready. Enjoy your meal!