Vegetable stew classic in the oven

Preheat the oven to 180 °C, creating the perfect atmosphere for cooking the stew. Grease a heat-resistant dish with oil, as if preparing the stage for culinary magic, so that each piece of vegetable plays with its flavor.

Prepare the vegetables: peel the potatoes and carrots, cut off the stem of the zucchini. If the zucchini is young, leave the skin on, otherwise remove it. For large zucchini, remove the seeds, creating a base for the perfect stew texture.

Dip the tomatoes in boiling water for a minute, then in cold water, to easily remove the thin skin. This little secret will reveal the rich taste of tomatoes in your stew, giving it notes of summer.

Cut the vegetables: potatoes, zucchini, and carrots – into half-circles, tomatoes – into cubes, onions – into feathers. Chop the garlic and herbs so that the aromas fill your home, foreshadowing a delicious dish.

In a large bowl, combine all the vegetables with half of the herbs, add the frozen peas and beans. Salt, pepper, drizzle with oil and mix thoroughly, creating a harmony of flavors and colors.

Place the vegetables in a baking dish, pour in 100 ml of hot water and cover with foil or baking paper. This will allow the vegetables to simmer in their own juices, revealing the full depth of flavor.

Bake the stew in the oven for 40 minutes under foil, then remove it and return it to the oven for another 20 minutes, so that the vegetables acquire an appetizing crust and a unique aroma.

Serve the hot stew, garnished with remaining greens. Enjoy this dish, knowing that each ingredient shares its best qualities with you. Cooled stew can be reheated or served cold, revealing new facets of flavor.