Stewed vegetables in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the dish. The set of vegetables to taste and desire can be changed. All vegetables are thoroughly washed and dried. We clean the zucchini, remove the seeds, cut the pulp into cubes. If the zucchini are young, then the skin and seeds can not be removed, cut them completely into small pieces.

2. Step 2:

   

   Peel the pumpkin from the skin and seeds, cut the pulp into cubes. It is convenient to use frozen vegetables. It remains only to unfreeze them.

3. Step 3:

   

   My carrots, peel and cut into small cubes or straws.

4. Step 4:

   

   My potatoes, peel and also cut into cubes.

5. Step 5:

   

   My eggplants, cut into strips so that they do not give a specific bitterness to the finished dish, sprinkle the eggplants with salt and leave for 15 minutes. Then squeeze the juice released from the vegetables.

6. Step 6:

   

   Peel the onion and cut into cubes or straws.

8. Step 7:

   

   Garlic cloves are freed from the film and cut into slices.

9. Step 8:

   

   Bulgarian pepper is washed, cut out the stalk with seeds, cut the pulp into strips.

10. Step 9:

    

    Fresh herbs are washed, dried with paper towels and cut finely with a knife.

11. Step 10:

    

    Grease the refractory mold with olive oil, put all the vegetables in the mold, sprinkle with salt and ground black pepper to taste. Mix it up. Pour in quite a bit of water, you don't need a lot of water, because the vegetables will let the juice. We tighten the form with foil. We put it in a preheated 180 degree oven. Keep in the oven for about 30 minutes.

12. Step 11:

    

    We take out the dish. If you want the vegetables to brown a little, then you can remove the foil, and return the form with vegetables to the oven for 5-10 minutes. We serve stewed vegetables to the table. Bon appetit!