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Vegetable stew in pots in the oven

Vegetable Stew Baked in Pots

Wholesome, light, made from everyday ingredients — and so delicious! Baked in individual pots in the oven, this vegetable stew comes out light, low in calories, and wonderfully delicate in flavor. No oil is used in the baking, so the vegetables hold on to more of their nutrients than they would if fried or stewed on the stovetop.

katushafin

Recipe author

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Composition / ingredients

Servings:

Potatoes

Carrot

Onion

Eggplant

Young zucchini

Bell pepper

Tomatoes

Vegetable broth

100

Lemon juice

Sugar

Fresh herbs

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 0 % 0 g

Carbohydrates 91 % 10 g

42 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make vegetable stew baked in pots? Gather your ingredients. The mix of vegetables and herbs is completely up to you — go by taste, what's on hand, and the season. You can also fry the vegetables first if you like, in which case you'll need a little vegetable oil. Plain water works in place of the vegetable broth.
Step 2:

Wash the potatoes well, peel them, and cut them up however you like. I cut mine into large cubes.
Step 3:

Peel the onion and cut it up too. I halved the onion, halved each half again, then cut the quarters into pieces.
Step 4:

Peel and cut the carrot. Slice it into rounds like I did, or cube it — whatever you prefer. You can also grate it on the coarse side of a grater, though then it'll barely show in the stew.
Step 5:

Wash the eggplant, trim off the stem end, and cut it into pieces. I cut almost all the vegetables into large cubes so the stew would look pretty.
Step 6:

Do the same with the zucchini. If it isn't a young one, cut off the thick peel first and scoop out the seeds.
Step 7:

Cut out the core and seeds of the bell pepper, then chop it.
Step 8:

Cut up a clean, dry tomato. You can peel it first if you like.
Step 9:

Wash and dry the fresh herbs, then chop them finely.
Step 10:

Take out heat-proof pots. Layer the vegetables so the slowest-cooking ones go on the bottom and the quickest on top. I started with potatoes, onion, and carrot.
Step 11:

Then the eggplant and zucchini.
Step 12:

And the pepper and tomato on top.
Step 13:

Sprinkle the herbs over the vegetables. Add salt, pepper, and sugar. Pour in the broth or water — go easy on the liquid, since the vegetables will release plenty of juice as they cook. Add a little lemon juice.
Step 14:

Set the pots on a baking sheet and cover them with their lids. I ended up with two 500 ml pots and two smaller ones.
Step 15:

Preheat the oven to 350°F (180°C). Bake the stew for 40–50 minutes, depending on your vegetables. Take it out, let it cool slightly, and serve.
Step 16:

You can sprinkle it with fresh herbs and bring it to the table right in the pots it baked in, or spoon it onto plates. Enjoy!

Mine turned out wonderfully tender and light. If you'd rather brown the vegetables first, fry them in batches — eggplant, onion, and zucchini, then tomatoes and bell pepper, then potatoes. Fry them only briefly; the goal is to lightly brown them, not cook them through. Layer them into the pots in that same order and cut the oven time down to 15–20 minutes.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Note that you don't always need to draw the bitterness out of eggplant — young eggplants and certain varieties usually aren't bitter.
Keep in mind that every oven is different. Temperatures and times may vary from what's given here — get to know your oven for the best results with any baked dish.