Chicken stew. Vegetable stew with chicken fillet. Cooking vegetable stew with zucchini and chicken fillet

Chicken stew with vegetables

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When I cook chicken stew with potatoes and vegetables, I don't stick to any one recipe. It's always improvisation. The main principle is to take vegetables according to the season. The beginning of summer means zucchini and new potatoes, the middle - eggplants, sweet peppers, green beans. In the fall, pumpkin is used, and in the winter, frozen vegetable mixtures and dressings for main courses are used. Essentially, a stew is vegetables stewed over low heat, so you can add whatever your heart desires to it. As a spice, I highly recommend turmeric - just a couple of pinches will make the finished dish much brighter and more appetizing.

This chicken and vegetable stew recipe includes zucchini, which you can substitute with something else or omit altogether. Instead of fresh tomatoes, add tomato sauce or a spoonful of adjika.

Ingredients

To prepare chicken and vegetable stew you will need:

chicken meat – 500-600 g;
potatoes – 6-8 pcs;
zucchini – 1 small;
carrots – 1 piece;
onions – 2 pcs;
ripe juicy tomatoes – 3-4 pcs;
sunflower oil – 3-5 tbsp. l;
broth or water – 2 cups;
salt - to taste;
spices: black pepper and curry seasoning - 1 tsp each;
hot chili pepper - to taste;
turmeric (if there is no curry) – 1/3 tsp;
ground sweet paprika – 1 tbsp. l;
cilantro, parsley or other greens - a bunch.

How to cook stew with chicken and vegetables. Recipe

For the stew I used boneless chicken thighs. The meat is soft, moderately fatty, just what you need for main courses with vegetables. If you need a lighter, dietary option, cook from fillet.

I washed the chicken pieces and dried them. Seasoned with salt, paprika and pepper and left to marinate.

Advice. You don't need a lot of spices for the marinade. When frying, they will begin to burn, it is better to add them to the broth during stewing.

Without wasting any time, I peeled and cut the vegetables for the stew. The peculiarity of this dish: the vegetables are cut coarsely so that they retain their shape, texture and taste during cooking. Potatoes cut into large pieces.

I chopped the carrots into cubes. I cut the onion in the oriental style - with longitudinal feathers along the height of the onion.

It is better to take young, juicy, thin-skinned zucchini for vegetable stew. I cut the pulp into round pieces 2-3 cm thick, then into four parts. Chop the tomatoes into large pieces.

The chicken has marinated, it's time to fry. To prepare vegetable stew with chicken, you will need heavy dishes: a cauldron, a duck pot or a thick-bottomed stewpan. I cooked in a cauldron. He poured oil into the bottom, heated it, and laid out the chicken meat. Fry over high heat for about ten minutes, until a beautiful light golden crust.

He poured out the onion. I turned down the heat so that the onion strips did not burn but absorbed the fat.

I put out the potatoes. Stirred and turned up the heat a little. Stirring, heated the potatoes for several minutes.

Advice. There is no need to fry the potatoes, but it is advisable to give them time to soak in the oil.

Seasoned with black pepper, chili and curry. I really love spicy, bright food! I add pepper and various hot seasonings like curry wherever possible. If you cook according to the recipe, the stew will be spicy, so consider your taste preferences and adjust the amount of spices.

Look how delicious the potatoes have become! And the smell! Spices in hot oil reveal their aroma, and you work up a serious appetite!

Following the spices, zucchini slices are sent into the cauldron. I also give them a couple of minutes to soak up the oil and you can add broth or water.

How much liquid to pour is a matter of taste. You can make the stew like a thick soup, with plenty of gravy. Or almost without it, like stewed vegetables. After adding water, I let the stew boil, added salt and turned the heat down to barely noticeable. Covered it and left it to simmer for half an hour.

I added tomatoes to the almost finished stew of vegetables and chicken. Why at the end of cooking? Because tomatoes contain acid, it prevents the potato pulp from boiling; the potatoes will be a bit dense, although they will be fully cooked. And so we first boil the potatoes thoroughly, it will thicken the gravy, and then add the tomatoes.

About ten more minutes and the vegetable stew with chicken is ready. It is advisable to let it brew and add herbs before serving. Or sprinkle vegetables and chicken pieces with chopped herbs already in the plate, as I did.

I would like to note that the recipe for chicken stew with potatoes and vegetables is very variable. It is easy to prepare and diversify by changing the proportions and composition of ingredients and seasonings. A thick stew of vegetables and chicken goes great as a stand-alone dish. For stew with gravy, there are at least two serving options: with a side dish of rice (I really like it!) or instead of soup for lunch. Bon Appetit everyone! Your Plyushkin.

One version of the recipe is offered for viewing in video format:

In the summer, perhaps, there is nothing simpler, healthier and more popular than vegetable stew. And if you add chicken fillet with sour cream, the dish will sparkle with new bright colors. Stew is undoubtedly a dietary dish that can be recommended for children and people suffering from diseases of the gastrointestinal tract, pancreas and liver. It is classified as a gentle diet No. 4 and No. 5. All the ingredients here are not fried, but are essentially stewed in their own juices. At the same time, the amount of fat in vegetable stew with zucchini and chicken is minimal, but there are a lot of vitamins and microelements. Preparing such a dish is also not difficult. The expenditure of time, effort and money is the smallest. In general, in all respects, stew is an excellent dish for the whole family, as well as acquaintances and friends. And there is one more advantage that is not in doubt. Stew is a relatively light and low-calorie dish that you will happily eat on a hot summer day, when hearty meat dishes are completely inappropriate. The set of vegetables in the recipe is indicated very approximately. Take the ones you have in the refrigerator.

Taste Info Second courses of poultry / Second courses of vegetables / Second: zucchini and eggplant

Ingredients

Chicken fillet – 350 g;
Onion – 1 pc.;
Carrots – 1 pc.;
Zucchini – 2 pcs.;
Bell pepper – 0.5 pcs.;
White cabbage – 200 g;
Potatoes – 3 pcs.;
Garlic – 1-2 cloves;
Sunflower oil – 20 ml;
Sour cream – 2 tbsp;
Bay leaf – 1 pc.;
Parsley – 10 g;
Salt - to taste;
Water – 150 ml.

How to cook vegetable stew with chicken breast and zucchini

Peel, wash and chop the carrots and onions. The first one can be chopped into thin half rings or chopped into cubes, and the second one can be grated on a coarse grater or turned into small pieces. Place vegetables in a saucepan or frying pan with a thick bottom.

Pour refined sunflower oil into the container with the products. Simmer the vegetables over medium heat, stirring occasionally. If you come across very hard carrots, you can add a little water or broth so that the ingredients are stewed and not fried. It is necessary to ensure softness of all vegetables.

Peel, wash and chop the potatoes, but not very finely. Add to the pan with the onions and carrots.

Wash and cut the zucchini in the same way as the potatoes. Place in a saucepan. There is no need to peel young zucchini because their skin is very delicate. But old fruits should be freed from skins and seeds.

Cut young white cabbage into thin strips and add to the pan.

Pour 150 ml of water into the pan, add salt to taste. Add bay leaf. Cover the pan with a lid and simmer the stew over low heat for 20 minutes.

Now prepare the meat. You can use chicken breast or fillet. Rinse the product under cold water and then cut into medium-sized strips. Add the meat to the pan with the vegetables.

Salt the fillet a little more, then add sour cream.

Free the sweet pepper from seeds and stems. Rinse the vegetable under running water and then cut into strips or cubes. Add bell pepper to pan. Mix all the ingredients of the stew with sour cream thoroughly. Simmer everything together over low heat for another 5-7 minutes.

Add garlic, chopped using a grater or a special press, to the finished dish. Also chop pure parsley into small pieces, and then add to the rest of the stew ingredients.

A fragrant, dietary, healthy and tasty stew of zucchini, chicken and vegetables is ready. Serve for lunch or dinner as a stand-alone dish. Bon appetit!

A wonderful dish loved by many - chicken stew! Very simple preparation at home - with zucchini, eggplant, cabbage.

Such a dish as stew can be found in almost every kitchen in the world. In Finland, for example, Karelian stew is considered a symbol of national cuisine, just like borscht in Ukraine and knuckle with sauerkraut in Germany. In each country it is prepared according to special recipes. Traditional stew is a dish of fried meat, which is then stewed along with vegetables. But there are also recipes for fish, mushroom and vegetarian stews.

Vegetables and meat can be used completely different to prepare this dish. You can also try changing the composition of products according to the season. This is the beauty of this dish. In spring it is prepared with young sorrel, carrots, spinach, potatoes, green onions and wild garlic. In the summer, seasonal vegetables gain relevance - eggplants, green peas, tomatoes, bell peppers, zucchini.

In autumn and winter, pumpkin, fresh cabbage and sauerkraut are placed in it. If you think about it, you can prepare a delicious stew from the ingredients available in the refrigerator at any time of the year. Today you will learn how to cook vegetable stew with chicken and eggplant.

Onions – 1 pc.,
Chicken fillet – 300 gr.,
Tomatoes – 2 pcs.,
Half an eggplant
Tomato sauce – 2 tbsp. spoons,
Bell pepper – 2 pcs.,
Sunflower oil,
Bay leaf – 2-3 pcs.,
Salt and spices
Parsley

At the very beginning of preparing the stew, you need to prepare the vegetables. Wash tomatoes, eggplant and bell peppers. Cut the onion into medium-sized cubes.

Bulgarian pepper, remove seeds, cut into strips of medium length.

Chop the eggplant and skin into cubes.

Chop the tomatoes into small slices.

Wash the chicken fillet. Cut it into cubes measuring 3 by 3 cm.

All products are ready and you can start directly stewing the stew. According to the classics of the genre, the stew should be stewed in a cauldron, cauldron or stewpan. If you don’t have such dishes, you can even use an ordinary frying pan with a deep bottom. Place chicken fillet in a hot frying pan.

Stirring, fry it in vegetable oil for 3-4 minutes. After this, place the bell peppers, tomatoes, onions and eggplants in the pan.

Add 2-3 bay leaves for flavor. Add salt and spices. If you want a spicier dish, add ground red pepper or finely chopped chili pepper.

Mix vegetables with chicken. Reduce heat and simmer for 10 minutes.

Add tomato sauce. Stir the stew again and let it simmer for another 5 minutes.

Serve it hot, sprinkled with finely chopped herbs. Enjoy your meal.

Recipe 2: vegetable stew with chicken (step-by-step photos)

A dish that will be a hit in your diet. Vegetable stew with chicken - no mess in the kitchen, but with maximum benefits for a healthy diet. These portioned “flasks” can be prepared for lunch on a working day or for a picnic on a weekend. By the way, there can be a lot of options with seasonal vegetables. And an important addition: if you are prejudiced against canned corn, then use frozen corn, but add it to the vegetable stew immediately before baking.

Chicken thighs 4 pcs
Olive oil 2 tbsp
Zucchini 1 piece
Carrot 1 piece
Shallot 4 pcs
Yellow sweet pepper 2 pcs
Svan mixture 1 tbsp
Ground paprika 1 tbsp
Salt to taste
Sugar a pinch
Basil for serving
Canned corn for serving

Marinate chicken thigh fillets in a mixture of olive oil, Svan mix, ground paprika, salt and sugar. If desired, the pieces can be cut smaller.

Cut the zucchini and bell pepper into slices or checkers, depending on the size of the vegetables.

Cut each shallot into four slices, cut the carrots into small cubes, if desired, you can make decor from the carrots using a cookie cutter.

Wash buffet containers, portioned ramekins or pots, lay chicken and vegetables in layers.

Cover buffet containers, portioned ramekins or pots with lids or foil, place in a heat-resistant form or baking sheet, pour hot water up to half - bake the vegetable stew with chicken in an oven preheated to 200 degrees on a medium level for 35-40 minutes.

Garnish the finished vegetable stew with chicken with canned corn and garnish with fresh basil when serving.

Recipe 3, step by step: stew with chicken and potatoes

A very simple, but appetizing and tasty dish made from ordinary ingredients, on which we spend a maximum of 30-35 minutes.

550-650 g chicken fillet (or meat from legs)
6-8 medium potatoes
1 carrot
1 onion
1 celery stalk (optional)
1.5-2 tbsp. spoons of tomato paste
several stalks of parsley
salt pepper
2-3 tbsp. spoons of vegetable oil

We wash the meat, dry the surface thoroughly with paper towels and cut into not too small pieces. After waiting for the oil to heat over high heat, put the chicken in it and fry, stirring, for only 3-4 minutes, until the color changes to light. We post it.

In a frying pan, changing the heat under it to medium, add chopped carrots, onions, celery, sauté with occasional stirring for 9-10 minutes, until the onions are transparent.

Add the tomato paste, stir, let it simmer for a couple of minutes, and add to the pan with the chicken and chopped potatoes.

Salt the stew, pepper to taste, add hot water, simmer covered for 20-25 minutes over medium-low heat until the potatoes are soft. Stir the contents of the pan two or three times during this time and add parsley at the end.

Recipe 4: vegetable stew with zucchini and chicken

Vegetable stew with chicken and zucchini is a delicate dish, ideal for a diet. Cooking zucchini according to the proposed recipe is not difficult. The main advantage of vegetable stew is the ability to experiment with ingredients.

chicken fillet - 1 piece
Sunflower oil - 2 tbsp.
potatoes - 3 pcs
zucchini - 1 piece
fresh tomatoes - 3 pcs.
onions - 2 pcs
carrots - 3 pcs.
bell pepper - 3 pcs
sour cream - 150 gr
water - 0.5 cups
allspice peas - 3 pcs
salt - 1 tsp.
bay leaf - 2 pcs

To prepare vegetable stew with chicken and zucchini according to this recipe, we will need the following ingredients: chicken fillet, sunflower oil, potatoes, zucchini, tomatoes, onions, carrots, bell peppers, sour cream 15% fat, water, allspice peas, salt and bay leaf.

To begin, cut the peeled onion into cubes and place in a frying pan or saucepan in boiling sunflower oil. Fry until soft and golden brown over medium heat for 5 minutes.

Add boiled chicken fillet, cut into cubes, to the fried onions.

Tip: Pre-cook the chicken in boiling water with added salt for 30 minutes. Cool the meat product in the broth.

Tip: Place the ingredients in the vegetable stew in even layers, do not mix.

Place potato cubes on the next layer.

Tip: When choosing potatoes, you need to pay attention to the absence of green and rotten areas.

Wash the zucchini and cut it into cubes, put it in a frying pan.

Tip: If the zucchini is young, then you can leave the skin: it will stew.

Place the next layer of tomato and diced sweet bell pepper. Fill all vegetable layers with sour cream and water.

Cover with a lid and cook the zucchini and chicken stew for 20 minutes with the lid closed.

Tip: If you wish, you can remove the skin by dipping the vegetable in boiling water for a couple of seconds and immediately rinsing with water.

Tip: Be sure to cut out the stem of the pepper and remove the seeds.

Tip: Instead of sour cream, you can fill the dish with low-fat kefir or milk cream.

Tip: A couple of minutes before cooking, salt and pepper the dish, add bay leaf and sweet peas.

Vegetable stew with chicken and zucchini is ready for the table. Before serving, sprinkle with chopped herbs.

Tip: A hot appetizer will be more flavorful if it is left to sit under a closed lid for 15 minutes.

Recipe 5, simple: chicken stew in a slow cooker

With the purchase of a multicooker, the life of any housewife becomes much easier; this miracle saucepan makes it possible to cook various dishes quickly and tasty. So today we are preparing vegetable stew with chicken and potatoes in a slow cooker for lunch. It's hearty, simple and delicious. The ingredients are simple, the taste is excellent.

6-7 chicken wings (any part of chicken can be used)
5-6 potatoes
2 peppers and 2 eggplants each
2-3 tomatoes
Spoon of tomato paste
Salt pepper
Onions, greens
Glass of water

Wash the wings and cut into joints.

Cut the eggplants into cubes.

Chop onions, potatoes, tomatoes. Place everything in a slow cooker.

Add salt and pepper and mix gently with a wooden spoon.

Turn on the unit in the “Extinguishing” mode. We have a 5-liter multi, its power is 700 W, so the cooking time is automatically set to 45 minutes and this time is enough for our stew to cook.

If you doubt that it will have time to cook, just open the lid after a while and test the potatoes for softness. If the potatoes are ready, the dish is ripe.

After a while, when the multicooker turns off, open it, try the stew - maybe add more salt or pepper. If everything is good, we put it on plates and invite the household for dinner. Bon appetit!

Recipe 6: stew with cabbage and chicken (step by step)

Vegetable stew of chicken, zucchini and cabbage is my favorite autumn dish. I make it very often, as long as the vegetables are fresh and tasty. I love cooking this recipe.

carrots - 1 pc.;
white cabbage - 0.5 heads;
garlic - 2-3 cloves;
spices - to taste;
greens - to taste;
onion - 1 pc.;
chicken - 0.7 - 1 kg;
zucchini - 1 large;
tomatoes - 1-2 pcs.;
salt - to taste;
ground black pepper - to taste

Wash the chicken and cut into small pieces:

Peel the onion and garlic and chop finely:

Peel the carrots, three on a coarse grater:

1 large tomato cut into small squares:

Shred the cabbage:

Wash the zucchini, peel it, cut it into pieces (remove large seeds):

Pour vegetable oil into a frying pan, heat it up and fry the chicken over medium heat until half cooked:

Salt, pepper, add spices to taste (salt well, we count not only on the chicken, but on the whole dish), add onions and garlic:

Fry a little, add tomato:

Fry a little again and add cabbage:

I fry the cabbage for 10-15 minutes until almost all the liquid has evaporated (if it’s not enough, you can add a little water for stewing), then I add the zucchini, it will release juice and simmer everything over low heat under the lid, simmer for 20-30 minutes . At the end I add greens. Taste it and add salt if necessary.

The dish turns out very tasty and healthy, you can eat as much as you like and not think about calories.

Recipe 7: chicken stew in the oven in pots

Vegetable stew with chicken in pots in the oven, a photo recipe for which is offered, is found in the national cuisines of different countries, both in cold Ireland and hot Morocco. This popularity is explained simply - food in pots is always tastier than the same dish cooked on the stove in a pan. Well, a significant role is played by the availability of ingredients and the ability to prepare stews from a wide variety of vegetables, changing the composition and adding them in different quantities. You can make a stew with a lot of potatoes or without them at all, add zucchini, cabbage of all kinds, peppers, eggplants, beans - the list goes on and on.

This stew recipe uses both fresh and frozen vegetables. If you are preparing vegetable stew in the summer, then of course add fresh beans and broccoli, and in winter you have to diversify the vegetable composition with frozen vegetables. In addition to broccoli and beans, you can add sweet peppers or zucchini - the more vegetables, the tastier the stew will be.

Any housewife can easily cope with preparing this simple and very tasty dish, because no skills other than the ability to chop vegetables and lightly fry them are required. To make cooking even easier and not have to cut up the chicken, it is more convenient to buy ready-made fillets without skin and breast bone.

chicken fillet – 300 g;
potatoes – 3-4 pcs;
onion – 1 piece;
carrots – 1 piece (medium size);
frozen green beans - a handful;
frozen broccoli – 6-7 inflorescences;
vegetable oil – 2 tbsp. l;
sweet paprika – 0.5 tsp;
salt - to taste;
ground black pepper – 2-3 pinches;
tomato sauce – 2 tbsp. l;
sour cream – 2 tbsp. l;
broth or water.

Rinse the chicken fillet with cold water and cut into small pieces. Instead of fillet, you can take meat from thighs, legs, or buy boneless chicken thighs.

Cut the carrots into large strips or slices. Chop the onion into half rings.

Cut the potatoes into medium-sized cubes or pieces of arbitrary shape, not very large. Unlike stew in a pan, when cooking in a pot, vegetables are cut into small pieces so that they can be easily removed.

Heat a little oil in a frying pan and add the onion. Fry until golden brown on the edges and add carrots. Mix with onions and sauté in oil over low heat.

After two or three minutes, add the potatoes and season with spices. Soak the potatoes in hot oil.

When the potatoes change color and become oily, add pre-thawed broccoli and beans to the pan with vegetables. If the broccoli florets are large, cut them into two or four parts, leaving the beans in 3-4 cm pieces.

Place a layer of fried vegetables on the bottom of the serving pot. If you like spicy dishes, add a little chili powder or black pepper.

Cover the vegetable layer with pieces of chicken fillet. Season with paprika and ground black pepper (for lovers of spicy dishes, we replace paprika with chili).

Place the vegetables on the chicken fillet and compact the contents of the pot a little. Sprinkle with pepper and paprika. Do not fill to the top so that the water does not overflow when boiling.

Mix tomato sauce and sour cream in equal quantities or take the proportions to your taste. Add salt and pepper to taste. Pour in the vegetables. Carefully pour a little water into the pots around the edges, about half a glass (the water needs to be salted). Cover with a lid and place the pots of chicken and vegetables in a hot oven on a wire rack. We set the temperature to 160-170 degrees so that the vegetables are evenly heated and do not burn. Boiling at this temperature is weak and the vegetables will seem to be stewing in their own juice.

In 45-50 minutes, the vegetable stew with chicken in pots will be ready. Turn off the oven and leave the pots to rest a little from the heat. After 15 minutes, take it out, carefully open it, and mix the contents. Serve vegetable stew with chicken to the table in portions, in pots, or place in deep plates. Bon appetit!

Recipe 8: vegetable stew with chicken in a frying pan

Chicken fillet 500 g
Cabbage 1 pc.
Potatoes 3-4 pcs.
Carrots 3 pcs.
Onion 2 pcs.
Spices To taste
Bay leaf 2 pcs.
Greens 30 g
Sunflower oil For frying

Pour some sunflower oil into a frying pan to fry the chicken. Let the pan heat up for 1-2 minutes and add the chopped chicken to it. Leave the chicken to fry for about 15 minutes, stirring several times during the process.

Meanwhile, peel and dice the onion. Add the onion to the frying pan with the chicken, stir and continue frying over medium heat. Peel the carrots and grate them on a coarse grater. Pour into a frying pan and stir.

Peel the potatoes and cut into small slices or cubes.

Finely chop the cabbage and squeeze a little to make it softer.

Add potatoes and cabbage to the frying pan, mix everything well, add spices. Reduce heat, cover with a lid and leave to simmer for half an hour.

To make your stew of chicken with potatoes and vegetables more flavorful, sprinkle it with herbs at the end of cooking and, if desired, add a clove of garlic for piquancy.

Recipe 9: Smoked Chicken and Pumpkin Stew

Prepare vegetable stew with chicken and potatoes. A recipe with a photo will help you with this. To add even more flavor, we decided to use smoked chicken. The bright notes of chicken meat in vegetable stew awaken the appetite, and the vegetables themselves are a very healthy, vitamin-rich component of this dish. The end result is a unique combination that is simply to die for!

smoked chicken legs - 3 pcs.;
potatoes - 500 grams;
pumpkin - 500 grams;
tomatoes - 2 pcs.;
carrots - 2 pcs.;
onion - 1 head;
seasoning for chicken.
salt.
vegetable oil.

To prepare smoked chicken stew with potatoes and pumpkin, we begin by peeling the skin off the legs and separating the meat from the bones and veins. Place in a heated frying pan, sprinkled with vegetable oil. Add chicken seasoning to make the taste of the chicken brighter and richer.

Prepare the required set of ingredients. Wash the chicken fillet, dry it, cut it into small pieces of the same size. Heat vegetable oil in a cauldron (frying pan or thick-walled saucepan) and lay out the fillet pieces.

Fry the meat over high heat for 2-3 minutes on each side, add salt to taste. A golden brown crust should appear on the meat.

Wash the zucchini, dry and cut into medium-sized pieces. If the zucchini is young, there is no need to peel it.

Wash the tomatoes. Make a cross-shaped cut on each tomato. Pour boiling water over the tomatoes until they are completely submerged and leave for 1 minute. Then rinse the tomatoes with cold water and remove the skins. Cut the pulp into small cubes.

When the chicken is fried, add shredded cabbage and onion to the meat, simmer for 5 minutes over medium heat, stirring occasionally.

Then add the zucchini to the meat and vegetables.

Follow the zucchini with tomatoes. Add salt to taste and stir. If the tomatoes are very sour, you need to add a little sugar.

Cover the cauldron (pot or frying pan) with a lid and simmer the vegetable stew with chicken fillet over low heat for about 30 minutes, stirring occasionally.

A very tasty, juicy stew with vegetables and chicken fillet is ready. Let it brew a little and you can serve it.

Bon appetit!

Vegetable stew from zucchini with chicken is best prepared during the ripening season of vegetables, when they are still juicy with tender skin.

The combination of juicy zucchini with chicken fillet and other vegetables will greatly appeal to lovers of hearty but low-calorie dishes.

We will prepare all the products according to the list. You can add your own to these vegetables if you wish.

Cut the chicken fillet into small strips. Pour vegetable oil into a frying pan and fry the chicken fillet for 10 minutes, stirring, over high heat, until golden brown.

We wash and peel all the vegetables. Cut carrots and zucchini into strips, cut peppers and onions into half rings. Cut the tomato into cubes; you can leave the peel on the tomato.