Sun vegetables stew

It’s summer, enjoy the profusion of delicious, sun-ripened vegetables! This is an ideal accompaniment recipe for your barbecued meat or fish.

Ingredients for 4 persons

  • 1 kg of fresh vegetables: 250 g of tomatoes, 250 g of zucchini, 250 g of green bell peppers, 250 g of colored bell peppers
  • 1 big onion
  • Some fresh parsley leaves
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt

It is good to be able to eat summer vegetables in winter! Why not take the opportunity of the summer season to store up vegetables… in the freezer or in glass jars? Click here to discover my homemade tomato sauce recipe, a conservation idea for tomatoes.


Step 1:

Wash and prepare the vegetables:

  • Cut the onion into thin strips
  • Cut bell peppers, zucchini and tomatoes into small cubes
  • Chop the parsley.

Be careful not to mix the different vegetables as they will be added to the pan one by one.

Step 2:

In a pan, heat the oil and brown the pieces of onions.

When the onions are golden brown, add the zucchini. Mix and continue cooking for 2 minutes.

Then add the bell peppers. Mix and continue cooking for 2 minutes.

Step 3:

Reduce the intensity of the heat (power 5/10) and add the tomato pieces, parsley and salt. Mix.

Put a lid on the pan and continue cooking over medium heat for 30 minutes, stirring regularly. Halfway through cooking, taste your mixture and adjust the salt seasoning if necessary.

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