Vegetable stew with herbs: can be eaten hot or cold

Zucchini and potatoes can be an excellent tandem in many dishes: salads, stews, pies … Such dishes are not only tasty and satisfying, but also quite budgetary. And another plus is that they are quick and easy to prepare.

Shared the recipe for vegetable stew with herbs culinary specialist Ardia Brilliantwho recently recommended baba ganoush, an incredibly delicious eggplant dish.

- This is a quick dish to make for dinner. — says Ardia Brilliant. - Its aroma will enchant you, and the taste will not leave you indifferent. Any greens will do: dill, parsley, celery, cilantro or basil. But arugula is not for this dish. Potato-zucchini stew can be eaten hot or cold. And this is also one of the advantages.

Potato-zucchini stew (for two servings)

• Medium potatoes - 4 pieces

• Small zucchini - 2 pieces

• Eggplant -1 piece

• Carrot -1 piece

• Salt

• Black pepper

• Greens (to taste)

• Olive oil - 4 tablespoons

• Sour cream - 2 tablespoons

Fry potatoes, eggplant and carrots in olive oil until half cooked. Add sliced ​​zucchini and cook for a few more minutes. Pour in water and simmer until done. At the end, salt and add herbs. Top with sour cream when serving.

And delicious!

Recall the recipe for bruschetta with tomatoes and cheese.

Photo from Olga Smetanskaya’s album