Colorful braised vegetables

Brazier wants to be learned!

Proper stewing starts with the selection of ingredients. Whether from your own vegetable garden or from the weekly market: the fresher, the better!

Make colorful stewed vegetables

Colorful braised vegetables: vegetables

Ingredients for 4 times casserole vegetables:

  • 2 onions
  • 2 cloves of garlic
  • 250 g wide beans
  • 2 zucchini
  • 2 meat tomatoes
  • 1 eggplant
  • 2 red peppers
  • 2 yellow peppers
  • 125 g diced bacon
  • 250 ml broth
  • 1 bunch of basil
  • Hot pepper powder
  • Sea salt & pepper
  • olive oil

Stewing vegetables: That's how it's done

  1. Peel the onions, cut off the stump and quarter the rest of the onion.
  2. Wash the beans, the zucchini and the aubergine and separate them from both ends.
  3. Then cut the beans into pieces about three centimeters long.
  4. Cut the zucchini and eggplant into two-centimeter cubes.
  5. Wash the peppers, cut in half and remove the casing. Then halve the halves of the pepper and halve once in half, creating large squares.
  6. Put all the vegetables in a large bowl and mix generously with olive oil, the hot pepper powder, sea salt and pepper.
  7. Cut the meat tomatoes crosswise and place in boiling water for five seconds.
  8. Then peel the tomatoes and cut into quarters, remove the casing and cut the rest of the tomato into small pieces.
  9. Remove the basil leaves from their stems and cut them into small pieces.
  10. Peel the garlic clove, cut off the stump and finely chop the rest.
  11. Heat some olive oil in a large saucepan and fry the diced bacon, add the chopped garlic and lightly sauté after about two minutes.
  12. Then add the vegetables and sauté with constant stirring at will. (See photo)
  13. Pour over the meat stock and cook with the tomato pieces over medium heat for 15 minutes.
  14. Finally, season with a little olive oil, sea salt and pepper, sprinkle with the basil and serve, for example, as a vegetable garnish with fish or meat. (See photo)
  15. TIP: Wash a hot pepper, cut off the stalk and cut the rest of the hot peppers into fine rings. Fry the peppers together with the bacon and the garlic in point 12 before steaming the vegetables.

Video Board: Recipe Colorful Braised Vegetables Recipe