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One of my all-time favorite summer meals is the oven-roasted vegetable stew. It turns out to be satisfying, but at the same time, light and low-calorie. The best thing is when you don’t want heavy food from the heat. And most importantly, it's easy to prepare!

  • To cook the stew you will need:

      chicken fillet, or chicken pieces;
    • potato;
    • bell pepper;
    • onion;
    • carrot;
    • zucchini;
    • eggplant;
    • tomatoes;
    • greens, garlic.
    • spices.

    Cut the chicken into small pieces.

    We clean the vegetables and also cut them not finely.

    Place the chicken pieces in the bottom of the pot.

    Then vegetables - zucchini, carrots, onions, bell peppers.

    Then potatoes.

    Last of all, sliced tomatoes. S alt, pepper immediately, add spices (I put peppercorns and bay leaf).

    Pour water, but not to the brim, but so that the vegetables are barely covered. We close the pots with lids and put in a well-heatedoven on medium heat, for 40 minutes. It is better to put the pots on the grate, and put an empty baking sheet down the oven: if the stew escapes, it will not fall on the bottom of the oven, but on the baking sheet.

    After the stew is ready, pour finely chopped greens into each pot and squeeze out some garlic!

    Vegetable stew with chicken in the oven is ready! Bon appetit!

    Try also the simple vegetable stew recipe.

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