Braised Vegetables in a Skillet
Summer stew right in your kitchen. It is cooked in one skillet. Braised vegetables in a skillet make a wonderful side dish for meat, fish, or chicken, and can also be a complete meal. Braising under a lid allows the vegetables to cook in their own juices, preserving their bright color and rich flavor.
Updated : 24 March, 2026
Easy
About 20 min.
Ingredients
1
Cukinija
1
Bell pepper
1
Carrot
1
Onion
12
Cherry tomatoes
1 tablespoon
Sunflower oil
to taste
Salt
to taste
Italian herbs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can change the selection of vegetables to your taste. Wash the zucchini under running water. Peel it if desired. Cut it lengthwise in half and slice into large half-rings. If you like the vegetables to be very soft, cut them into smaller pieces. The zucchini can be replaced with regular squash, pumpkin, or eggplant, but keep in mind that eggplant may taste slightly bitter and may need to be soaked in salted water.
Step 2
Wash the bell pepper and remove the seeds and stem. Cut the pepper into fairly large pieces. It is better to choose a red or yellow pepper, as it looks prettier and brighter in the finished dish.
Step 3
Wash the carrot under running water using a brush or a rough sponge. Peel the carrot with a vegetable peeler or a knife and cut it into thin half-rings. The larger the carrot pieces are, the longer the cooking time will be.
Step 4
Peel the onion and cut it into thin half-rings. It is better to use a white or yellow onion. You can omit the onion entirely if you do not like it. To keep your eyes from getting irritated while cutting the onion, moisten both the onion and the knife with ice-cold water.
Step 5
Peel the onion and cut it into thin half-rings. It is better to use a white or yellow onion. You can omit the onion entirely if you do not like it. To keep your eyes from getting irritated while cutting the onion, moisten both the onion and the knife with ice-cold water.
Step 6
Heat the vegetable oil in a skillet over medium heat. The amount is approximate and depends on the size of the skillet. Put the vegetables into the skillet.
Step 7
Add your favorite spices or dried herbs and salt to taste. I use an Italian herb blend. Braise the dish under a closed lid over medium heat for about 5 minutes, without stirring the vegetables yet.
Step 8
Stir the dish and, after removing the lid, cook the vegetables until done. The cooking time may vary. If you like the vegetables slightly crisp, cook them for less time. If you want them as soft as possible, increase the braising time.
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