Vegetable summer stew with vegetables from my garden is such a special dish.
Summer is the season of vegetables par excellence. Many varieties and colors to taste in various ways. This recipe is delicious in its simplicity. With the vegetables of my kitchen garden, the flavor is unmistakable. Usually, I prepare this dish the night before, when the sun has fallen and the heat of the day gives way to a cooler air that dares to stay a bit more at the stove. Perfect to serve warm or cold, with hot rustic bread.
Vegetable summer stew: Ingredients
Serves 4
100 g (3 ½ oz) green beans
2 onions
A handful basil leaves
1 purple eggplant (aubergines)
4 zucchini
6 cherry (or dates) tomatoes
100 g (3 ½ oz) green beans
2 bell peppers
3-4 tbsp Extra virgin olive oil
Vegetable summer stew: Method
- Wash and clean all vegetables.
- Cook the green beans in salted water for about 25 minutes (depends on the size).
- Cut the onions and cook on a slow fire with olive oil and basil leaves.
- Cut eggplant, zucchini and peppers into jar.
- Remove the onions from the pan, add the peppers and fry for 2 minutes. Drain the peppers and, in their place, add the aubergines and zucchini. Cook on slow fire until golden.
- In a saucepan, put together the onion and peppers, add a spout of water and cook for 15 minutes, taking care that the bottom does not dry too much.
- Add the salt. Combine all the vegetables in a serving dish and serve lukewarm.
