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🍽️ Vegetable Stew with Rosemary Potatoes

391 kcal · 30 min · 4 servings

Ingredients

• 500 g zucchini
• 500 g eggplants
• 2 bell peppers (red and yellow)
• 400 g tomatoes
• 1 red onion
• 4 garlic cloves
• 3 sprigs thyme
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 1 handful basil
• 3 rosemary sprigs
• 1 kg potatoes

Instructions

1. 1. Wash the zucchini and the eggplants thoroughly.
2. 2. Remove the hard ends from the zucchini and eggplants.
3. 3. Wash the bell peppers thoroughly.
4. 4. Cut the bell peppers in half.
5. 5. Remove the seeds and white inner membranes from the bell peppers.
6. 6. Cut the zucchini, eggplant, and bell pepper into small, bite-sized cubes.
7. 7. Pour boiling water over the tomatoes.
8. 8. Remove the tomatoes from the hot water immediately.
9. 9. Peel the skin off the tomatoes.
10. 10. Cut the peeled tomatoes into quarters.
11. 11. Remove the seeds from the tomato quarters.
12. 12. Cut the deseeded tomato flesh into small cubes.
13. 13. Peel the garlic cloves.
14. 14. Finely chop the garlic.
15. 15. Wash the thyme sprigs and the rosemary sprigs.
16. 16. Shake the vegetables and herbs dry.
17. 17. Heat five tablespoons of oil in a large pot.
18. 18. Fry the eggplant cubes over medium heat.
19. 19. Stir occasionally while frying.
20. 20. Fry the eggplants for about two minutes.
21. 21. Add the zucchini cubes to the pot.
22. 22. Add the bell pepper cubes to the pot.
23. 23. Add the onions to the pot.
24. 24. Add the chopped garlic to the pot.
25. 25. Add the thyme to the pot.
26. 26. Fry the vegetables together.
27. 27. Add the tomato cubes to the pot.
28. 28. Season the vegetables with salt.
29. 29. Season the vegetables with pepper.
30. 30. Cover the pot with a lid.
31. 31. Simmer the vegetables over low heat.
32. 32. Simmer the vegetables for about fifteen minutes.
33. 33. Stir the vegetables occasionally.
34. 34. Taste the stew and adjust with salt again.
35. 35. Taste the stew and adjust with pepper again.
36. 36. Add the basil leaves to the stew.
37. 37. Add one rosemary sprig to the stew.
38. 38. Mix the herbs into the stew.
39. 39. Peel the potatoes.
40. 40. Cut the potatoes into quarters.
41. 41. Place the potato pieces in a baking dish.
42. 42. Pour the remaining oil over the potatoes.
43. 43. Mix the potatoes with the oil.
44. 44. Pluck the needles from the rosemary sprigs.
45. 45. Add the rosemary needles to the potatoes.
46. 46. Mix the rosemary needles into the potatoes.
47. 47. Preheat the oven to 220 degrees Celsius.
48. 48. Place the baking dish in the hot oven.
49. 49. Roast the potatoes for about thirty to thirty-five minutes.
50. 50. Turn the potatoes once or twice.
51. 51. Roast the potatoes until golden brown.
52. 52. Season the finished potatoes with salt.
53. 53. Season the finished potatoes with pepper.
54. 54. Serve the potatoes together with the vegetable stew.

Nutrition per serving

• kcal: 391
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 53 g