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Vegetable Stew in the Oven

Vegetable Stew in the Oven

   

Vegetable Stew in the OvenVegetable Stew in the Oven


Recipe Details:
This diabetic-friendly hearty vegetable stew makes a perfect side dish for any meat entrée as well as a great vegetarian main course.


Ingredients:
  • Red potatoes (cut into medium pieces without peeling) – 3
  • Onion (finely chopped) – 2
  • Bell pepper (cut in to strips) – 3
  • Carrots (finely chopped) – 3
  • Red chili pepper (remove seeds and finely chop) – 1
  • Tomatoes (chopped) – 2/3 lb.
  • Fresh thyme – 3 sprigs
  • Garlic (finely chopped) – 4 cloves
  • Dill (finely chopped) – 1 bunch
  • Zucchini (cut in medium pieces) – 1.5 lb.
  • Balsamic vinegar – 7 tbsp.
  • Vegetable oil – 3.5 tbsp.
Recipe Directions:
Step 1
Cover a baking sheet with baking paper greased with vegetable oil.
Step 2
Put all cut vegetables, except tomatoes, garlic and dill, on the baking sheet, season with salt, pepper, and thyme.
Step 3
Sprinkle the vegetables with balsamic vinegar. Stir.
Step 4
Preheat oven to 390 F. Bake the vegetables for 40 minutes. Stir a couple of times while baking.
Step 5
Add tomatoes to the baking sheet, mix well, and bake for 20 more minutes.
Step 6
When the stew is done, add finely chopped garlic and dill. Bon Appetit!


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