Stewed vegetables – vegetable letcho

Stewed vegetables are perfect for lunch at work or as a snack or dinner. For example, zucchini and pepper look beautiful on a plate and taste great with the right additives. It doesn’t take much to make a great dish.

How to choose the best ingredients for stewed vegetables – vegetable letcho

Zucchini: zucchini will be young, so 15-12 cm that you do not have seed nests yet. So you use the whole zucchini in your dish. You don’t peel it. You don’t express it. That’s why this is the size.

Peppers: colorful red and yellow peppers are best, and orange then blends in very nicely with stewed vegetables.

Onion: Onions will suit brown best. White onions may be too spicy for this dish.

Garlic: Garlic is definitely fresh with this dish. Dried garlic will not give such flavor.

Canned tomatoes: the best-canned tomatoes are the oblong Italian ones called pelati or plum. They are fleshier and sweeter than other varieties.

Tips and tricks

  • Vegetables can be made in a double version because they are suitable for reheating for the next day, so they can also be made to work for lunch
  • Sometimes our stewed vegetables have too little sauce when reheated, just add a little water and reheat.

Stewed vegetables – vegetable letcho

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 people
Calories: 51kcal
Stewed vegetables are an ideal, healthy meal not only for vegetarians. It can be a standalone dish or serve as a vegetable side dish. It tastes perfect with rice.
Print Recipe


  • 2 zucchini
  • 2-3 colored peppers
  • 1 onion
  • 2-3 cloves of garlic
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp powder chilli pepper
  • Frying oil
  • 1 Canned tomatoes
  • 1 tsp Sugar


  • First, wash all vegetables in cold water to clean them of toxins (when you wash vegetables in warm water, the toxins enter the skin of the vegetables)
  • Cut the onion and pepper into large pieces.
  • Stew the onion in oil. Because the onion will be soft, add the diced paprika.
  • Then add the garlic squeezed through the press.
  • I do not peel the zucchini, so I paid attention to how to wash the vegetables beforehand. The zest means that the courgettes do not fall apart so quickly.
  • Add the diced zucchini and sauté all the vegetables together. Add spices, and when the zucchini starts to spoil slightly, add canned tomatoes.
  • Season the delicacy with sugar to taste. Sugar makes the dish slightly winey and juicy.


Calories: 51kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 439mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2144IU | Vitamin C: 96mg | Calcium: 38mg | Iron: 1mg

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