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Braised Vegetables in a Dutch Oven on the Stovetop

The ideal dish for anyone counting calories! It's so simple and easy that even a teenager could pull it off. The whole method is just layering chopped vegetables into the pot one after another, sprinkling each layer with spices. Everything else takes care of itself.

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Stewed vegetables in a cauldron on the stove
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 23 % 3 g
Carbohydrates 69 % 9 g
70 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Gather all the ingredients for the dish. Wash and dry all the vegetables well.

  2. Step 2:

    Step 2

    Cut the potatoes into large cubes. If they're young with thin skins, you don't even need to peel them — just scrub them well with a brush to wash off any dirt.

  3. Step 3:

    Step 3

    Cut the carrots into large cubes. If they're young and small, you can slice them into medium rounds instead.

  4. Step 4:

    Step 4

    Cut the eggplant into large cubes. You can peel it if you like, but then it will likely cook down completely.

  5. Step 5:

    Step 5

    Cut the zucchini into large cubes. Young zucchini can be left unpeeled.

  6. Step 6:

    Step 6

    Cut the tomatoes into large wedges. This dish needs firm, juicy, ripe tomatoes.

  7. Step 7:

    Step 7

    Peel the garlic head and separate it into cloves. Halve the large cloves lengthwise.

  8. Step 8:

    Step 8

    Seed and stem the bell pepper. Cut the flesh into large squares.

  9. Step 9:

    Step 9

    Wash, dry, and finely chop the herbs. Along with parsley, you can add dill and fresh spinach. The more greens, the better.

  10. Step 10:

    Step 10

    Heat the vegetable oil in a Dutch oven over medium heat. For this amount of vegetables you'll want a pot of at least 4.5 quarts. Add the potatoes and half the garlic. Sprinkle with dried paprika, salt, and pepper.

  11. Step 11:

    Step 11

    Layer the carrots and some of the tomatoes over the potatoes. Sprinkle everything with spices.

  12. Step 12:

    Step 12

    Layer the zucchini over the carrots and sprinkle with spices as well.

  13. Step 13:

    Step 13

    Add a layer of eggplant cubes and the remaining garlic cloves, and sprinkle spices on top.

  14. Step 14:

    Step 14

    Top the eggplant with the remaining tomatoes and the bell pepper.

  15. Step 15:

    Step 15

    Sprinkle everything with spices and the chopped herbs.

  16. Step 16:

    Step 16

    Cover the pot, turn the heat down low (mine is set to 3 out of 9), and braise the vegetables for about an hour and a half. No need to stir. No need to add water either — in a covered pot the vegetables braise in their own juices.

  17. Step 17:

    Step 17

    Spoon the finished braised vegetables onto plates and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Paprika - 289  kcal/100g

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