Vegetable Stew Without Potatoes
Healthy, colorful, and so tasty! Simple and quick. Vegetable stew without potatoes is made in just minutes. In summer, use garden vegetables; in winter, use frozen ones. This stew is an ideal side dish for anything - light yet filling for everyone.
Updated : 03 February, 2026
Easy
About 20 min.
Ingredients
200 grams
Cauliflower
200 grams
Broccoli
100 grams
Green beans
1
Bell pepper
2
Tomato
1
Onion
1
Carrot
1
Garlic
1
Cukinija
4 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make vegetable stew without potatoes? Very simply and quickly! Prepare all the ingredients from the list. The vegetable mix can be anything you like. You can also combine fresh and frozen vegetables. I used frozen cauliflower, broccoli, and green beans. Take the frozen vegetables out of the freezer ahead of time and leave at room temperature.
Step 2
Peel the onion, carrot, and garlic. Cut the bell pepper in half and remove the core. Trim the end off the young zucchini. If you like, peel the zucchini. Rinse everything under running water.
Step 3
Put the frozen vegetables in a colander and rinse under cold running water to remove any remaining ice glaze. Then spread all the vegetables on a paper towel and pat dry lightly.
Step 4
Heat a small amount of neutral vegetable oil in a heavy-bottomed skillet with high sides. Cut the onion into medium dice and sauté, stirring, until translucent.
Step 5
Cut the bell pepper into large cubes and slice the carrot into rounds or half-rounds. Add to the skillet.
Step 6
Stir and cook over high heat for 1-2 minutes.
Step 7
Add the broccoli, cauliflower (broken into small florets), and the zucchini sliced into rounds or half-rounds.
Step 8
Sauté everything, stirring occasionally, for about 5 minutes over medium heat.
Step 9
Then add the beans, minced garlic, and tomatoes. I used cherry tomatoes instead of regular ones - their slight sweetness made the finished dish more flavorful. Season with salt, pepper, and your favorite spices. Stir, cover, and cook until all the vegetables are tender - this took me 5-7 minutes.
Step 10
Sprinkle the finished stew with finely chopped herbs: parsley, dill, green onion, etc. Serve hot or cold. Enjoy your meal!
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