A Romanian classic - vegan and nutritious...

Zucchini Stew (Tocană de dovlecei)

INGREDIENTS

1. 4 medium zucchini
2. 1 large onion
3. 1 medium green pepper
4. 1 carrot
5. 3 cups (a 796 ml can) plain stewed tomatoes
6. 4 tbsp (60 ml) canola oil for the zucchinis
7. 2 tbsp (30 ml) canola oil for the other vegetables
8. 1 small bay leaf
9. 1 tsp fresh or dried dill
10. 1 tsp fresh or dried parsley
11. salt and freshly ground pepper to taste

PREPARATION

1. Wash and drain the zucchini well and cut off the tips. Cut them into 1/2-inch (1 cm) thick slices, then cut the slices into quarters.
2. In a thick, uncovered Presto®-style pot, preheat 4 tbsp of oil and grill the zucchini dices over medium heat for 15 minutes or until golden brown. Stir constantly. To book.
3. Clean and roughly chop the onion. Wash, drain, clean and cut the pepper into small cubes. Peel, wash, drain and roughly peel the carrot.
4. In a deep skillet, preheat 2 tablespoons of oil. Over medium heat, combine the onion, carrot and bell pepper and sweat. Do not grill.
5. In an ovenproof roasting pan, mix the zucchini cubes and vegetables well.
6. Add the stewed tomatoes, tomato juice, bay leaf, dill and parsley. Add salt and pepper to taste. Mix well.
7. Cover the roasting pan and bake for 30 minutes or until the zucchini are tender to taste.