Vegetable stew can not only be stewed on the stove, but also cooked in pots in the oven. This is even better, because everything is baked quickly and simultaneously in ceramics – you don't even need to constantly mix the ingredients.
Ingredients
- Eggplant - 2 pieces
- Zucchini - 2 pieces
- Bell pepper - 2 pieces
- Leek - 1 piece
- Tomatoes - 2 pieces
- Onion - 1 piece
- Garlic - 4 clove
- Provencal herbs - 4 tsp.
- Cumin - 2 tsp.
- Spices and seasonings - 2 tsp.
- Water - 400-500 ml
Step-by-step cooking recipe
Coarsely chop all the vegetables and arrange them in pots.
Add garlic, herbs and spices to the same place.
Pour in some water, but keep in mind that the vegetables will still give juice.
Put the pots in the oven for 45-55 minutes at 180 degrees.
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