The vegetable stew is a simple, healthy, tasty, and light side dish: it can be prepared with spring or summer vegetables and is excellent accompanied by grilled meat main courses. But you can also use this mix of vegetables as a topping for bruschetta or pasta. It is also great for filling a flatbread with some cream cheese. For this vegetable stew I chose bell peppers, zucchini, eggplant, and red onion. But any vegetable you have in the fridge or prefer will work perfectly. You can steam, bake, or pan-cook the vegetables.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Air Frying, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 red bell pepper
- 2 zucchini
- 1 eggplant
- 1 red onion
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Saucepan shallow
- 1 Air Fryer COSORI
Steps
Wash the bell pepper, dry it, and cook it in the air fryer following the instructions you find in the article “Roasted Peppers in Air Fryer“. Once ready, remove the skin and cut them into strips. Wash the zucchini, dry them, remove the ends, and cut them into cubes. Wash the eggplant, dry it, remove the ends, and cut it into cubes. Peel the onion and slice it. In a shallow saucepan, heat the oil and let the onion soften over low heat. Then add eggplant and zucchini and let them flavor well. Bring them to cooking by adding hot water little by little. When the vegetables are soft, add the bell peppers and let them flavor over high heat for five minutes. Finally, if you have it, add freshness with fresh basil.
Notes
You can cook the bell pepper in a pan with the other vegetables, but I prefer to pass it through the air fryer to easily remove the skin because I don’t tolerate it.
