Vegetable stew: the recipe for a tasty and fragrant vinaigrette

He Vegetable stew it’s a seasoning tasty and fragrant, a valid alternative to the classic meat sauce. Suitable for those who follow a vegetarian and vegan diet, it is perfect for all palates and dishes: it can be used to season a pasta dish, a portion of cereal, a fluffy polenta or to garnish sheets of fresh egg pasta. You can also accompany him to slices of bread toasted, for a quick and equally satisfying meal. Easy to prepare, just melt the diced peppers and zucchini in a sauté of herbs and oil, add the boiled peas, pour in the tomato purée and cook over low heat for about 40 minutes.

The result is a full-bodied sauce and very fragrant, thanks to the addition of fresh sage, ideal to keep in glass jars, also to keep in the freezer and to use when needed. If you want, you can also add more aromatic herbs, such as basil, thyme and oregano, mild garam masala, a blend of Indian spices, a hint of chilli, for those who like spicy flavors and vegetables of your choice, depending on freshness and seasonality. To make it richer and more nutritious, you can add some boiled lentils or crumbled tofu.

Find out how to prepare vegetable stew by following the step-by-step procedure and tips. Also try the lentil stew and the spaghetti with aubergine and zucchini sauce.

How to prepare vegetable stew

Chop the carrot, celery and onion with the sage, after cleaning them 1.

Once the mixture is ready, transfer it to a pan with a tablespoon of oil 2. Put a lid on and simmer for a few minutes.

Cut the peppers into cubes after removing the seeds and internal white ribs 3.

Check and cut the zucchini 4.

Boil the peas and drain them 5.

Add the peppers and zucchini to the pan 6 and blow for 2-3 minutes.

Then add the peas too. seven.

Pour the tomato puree diluted with water 8and add a teaspoon of salt.

Bake 20-30 minutes 9.

Transfer the vegetable sauce to one or more jars tenlet cool and place in the fridge or freezer.

Your vegetable stew is ready to use 11.