Skillet-Stewed Zucchini with Vegetables

Cooking method

1. Step 1:

   

   How do you make skillet-stewed zucchini with vegetables? Wash all the vegetables (except the onion) under running water. Young zucchini don't need to be peeled, but ripe ones are better peeled and seeded. Cut young zucchini into half-moons or large cubes; cut ripe ones into cubes. Pour the oil into a deep nonstick skillet and add the zucchini. Don't turn on the heat yet — the vegetables should stew, not fry.

2. Step 2:

   

   Seed and core the bell pepper and cut it into fairly large pieces. For a nice pop of color, go with a red bell pepper.

3. Step 3:

   

   Peel the carrot and grate it on the coarse side of a box grater. Peel the onion and chop it finely. Cut this way, the vegetables cook faster.

4. Step 4:

   

   Halve the cherry tomatoes so they don't get lost in the finished dish. You can cut them either lengthwise or crosswise — the cut pattern changes depending on which way you go.

5. Step 5:

   

   Add a few sprigs of fresh rosemary. Simmer the vegetables, covered, stirring occasionally, over medium heat — about fifteen minutes for a slight crunch, or around twenty-five minutes until fully tender. The time will vary with your stove and cookware, so taste as you go. Right at the end, season with salt and pull out the large rosemary sprigs, since they turn bitter.