Ingredients
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Zucchini – 1
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Eggplants – 1
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Tomatoes – 2
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Yellow Onions – 1
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Bell Peppers – 1
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Jalapeno Peppers – ½
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Carrots – 1
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Garlic – 5 cloves
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Soy Sauce – 2 tbsp
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Balsamic Vinegar – ½ tbsp
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Salt – 2 tsp
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Sugar – 1 tsp
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Sunflower Oil – 3 tbsp
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Ketchup – 2 tbsp
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Herbs – ½ bunch
Recipe
Isn’t it wonderful when you don’t have to think long and hard about what to cook for lunch or dinner? Everything is pretty straightforward in the summer — you can always chop vegetables for a salad or roast them in the oven. With minimum effort, a tasty and healthy meal is on the table. Vegetable stew is equally easy to make. If you raise your game, you won’t even have to do the dishes.
The beauty of the dish is that you can use whatever vegetables you like. The dressing will make it juicier and add a little sourness. In the sleeve, vegetables bake in their own juice, preserving all the irresistible aromas. This light and low-calorie snack will appeal to all healthy food lovers.
Steps
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1
Done
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Wash and cut zucchini, eggplant, and tomatoes into cubes. Peel onion and bell pepper and cut them into smaller cubes, then slice jalapeno and carrot into thin strips. |
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2
Done
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Combine vegetables in a deep bowl, add pressed garlic and the rest of the ingredients aside from herbs. Mix well. |
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3
Done
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Transfer the vegetables into an oven bag, close it tightly and place it on a baking sheet. Cook in the oven at 375 °F for an hour. |
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4
Done
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Serve hot or let chill and sprinkle with chopped herbs. |
Prepare vegetable stew according to our recipe, and you will get a versatile, go-to dish for your daily menu. It is perfect as a side for dinner or as a light summer snack. Delicious any way you look at it!
