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Vegetable stew in a multicooker


Ingredients for cooking vegetable stew in a multicooker

  1. Potato 3 pieces
  2. Bulgarian pepper 1 piece
  3. Tomato 2 pieces
  4. Zucchini squash 1 piece (small)
  5. Eggplant 1 piece
  6. Onion 1 piece
  7. Salt to taste
  8. Ground black pepper to taste
  9. Vegetable oil 1 tablespoon
  • Main ingredients: Potato, Onion, Pepper, Tomato, Zucchini
  • Portion2-3
  • World Cuisine

Inventory:

Slow cooker, wooden spatula, kitchen knife, cutting board, knife for cleaning vegetables.

Cooking vegetable stew in a multicooker:

Step 1: Prepare the potatoes.


Use a knife to peel vegetables to peel the potatoes and pull out the eyes. Then wash the root crop from the remaining and adhering dirt, slightly wipe it and cut into cubes or a thick straw, as you like.

Step 2: Prepare the bell pepper.


We also wash the bell pepper, divide it with a knife into two parts and, after making several cuts around the tail, we take it out and the middle with the seeds. Next, chopped pepper as you like.

Step 3: Prepare the tomatoes.


Rinse, remove the place where the peduncle used to be. Crush clean and thus prepared tomatoes in large cubes.

Step 4: Prepare Zucchini


Rinse young zucchini squash, do it with great care, if only because we will not peel it. If your zucchini has already lain and the skin has become hard, it must be cleaned. Prepared zucchini cut into small cubes.

Step 5: Prepare the eggplant.


We wash the eggplants as thoroughly as the zucchini squash and for the same reason, you don’t need to peel the peel for cooking vegetable stew. Pure vegetable crumble in the same way.

Step 6: Prepare the onion.


Peel the onion and rinse under cold water. Cut off the tops and spine, then chop the onion into large pieces. If you do not like when the onion is felt strongly in the dish, then you can skip it through the grater.

Step 7: Cook the vegetable stew in a slow cooker.


Now it remains only to cook the vegetable stew. To do this, grease the bottom of the multicooker with vegetable oil and spread the vegetables in layers: first, pieces of potato, pepper on it, after eggplant, the next layer of zucchini, and on top tomatoes mixed with onions. Add salt and black pepper. Do not mix. Close the slow cooker and select "Bakery products", and set the timer to 35-40 minutes. During this time, the vegetables should cook and become softer, and the tomatoes give juice and soak the stew. At the end of the program, mix the finished dish with a wooden spatula and serve.

Step 8: Serve the vegetable stew.


It is good to serve vegetable stew as a side dish to boiled spaghetti, rice or other cereals. You can also offer it to a meat or fish dish. But as an independent hot stew, it’s also good, just add it, for example, sour cream and fresh herbs.
Enjoy your meal!

Recipe Tips:

- In some recipes, carrots are also added to vegetable stew.

- To taste, you can season this dish with a few tablespoons of tomato paste.

- Also, as seasonings, it is good to add red ground pepper or a few cloves of garlic here.