If you are craving a simple dish, healthy, vegetarian, and above all, nutritious, then you are in the right place! A mix of 4 vegetables very common in our cuisine that will offer our body a nourishing and unpretentious alternative.
Potatoes, zucchini, peppers, and eggplants are the stars of this fantastic side dish that can also be considered a dish to be eaten with bread or other baked goods like breadsticks, toasted slices, and so on.
A valid alternative for vegans since the dish contains only vegetables. A few simple steps will be enough to complete this homemade recipe!
Related recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Slow Fire
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 medium potatoes
- 1 zucchini
- 2 peppers
- 1 eggplant
- 1 onion
- 1 teaspoon salt
- 1/2 cup water
- to taste vinegar
- A few leaves fresh mint
- to taste extra virgin olive oil
Tools
- Casserole
- Lid
Steps
First, cut the vegetables coarsely and not necessarily uniformly. As for the potatoes, peel them first. For the zucchini, you can decide to keep or remove the skin according to your taste. Once cut, rinse everything under running water. (This step can be done before cutting if you prefer).
Next, sauté a sliced white onion in a bit of extra virgin olive oil for a few minutes. Then, pour all the freshly cut vegetable mix into the casserole or wok pan, stirring well. (Keep a medium flame at this stage).
At this point, add the salt, water, and after mixing well, let it cook on low heat with the lid on for about 25 minutes or until the vegetables are well-cooked.
To finish, when the vegetables are cooked, turn off the heat and transfer them to a bowl. Finish by dressing with fresh mint leaves and vinegar.
To conclude, place a portion of stewed vegetables in a small bowl and garnish with more fresh mint leaves and, if you like, with a drizzle of raw oil or other.
Tips
The stewed vegetables are best consumed if left to rest at least 30 minutes after cooking. They will take on even more flavor if stored in the fridge and eaten the next day.
FAQ (Frequently Asked Questions)
Can I use other types of vegetables?
Certainly, carrots, leeks, round black eggplants, and fennel also work well in this type of recipe.
