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Vegetable ragu with peppers Recipe

Name: Vegetable ragu with peppers
Total time: 30 min
Yield: 4
Cuisine: Slavic cuisine
Ingredients: 2 pcs Red bell pepper; 3 tbsp Vegetable broth; 5 g zucchini; 1 pcs Carrot; 1 pcs Onion; 200 g Tomatoes; 2 tbsp Sunflower oil; to taste Salt; to taste Ground Black Pepper

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Vegetable ragou with pepper is an aromatic, juicy and vitamin-rich summer-autumn dish.

min

servings

Per serving

114

Calories

Protein

Fat

Carbs

Total for 4 servings — 456 Calories · 8 Protein · 32 Fat · 32 Carbs

Ingredients

4 servings

Red bell pepper2 pcs

Vegetable broth3 tbsp

zucchini5 g

Carrot1 pcs

Onion1 pcs

Tomatoes200 g

Sunflower oil2 tbsp

Saltto taste

Ground Black Pepperto taste

Preparation

Peel the carrots and onions. Cut the peppers into hearts (seed part). Wash the vegetables and cut them into small cubes. Wash the tomatoes and cut them into four pieces. Sauté the onions in heated oil for 4 minutes. Add the carrots and peppers, simmer for 6 minutes. Put the zucchini, tomatoes, eggplant, season with salt and pepper. Pour in the broth and simmer over low heat for 10 minutes.