Zarzuela de Verduras

Zarzuela de Verduras is a vibrant and hearty Spanish vegetable stew, combining the freshest seasonal produce in a rich, aromatic broth. This dish is perfect for a light yet fulfilling lunch, showcasing the flavors of Spain in every bite.

Ingredients

• Zucchini - 1 medium, diced
• Red bell pepper - 1, diced
• Carrot - 1 large, sliced
• Eggplant - 1 small, diced
• Cherry tomatoes - 200 grams, halved
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Saffron threads - a pinch
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the sliced carrot and diced eggplant to the pot, cooking for another 5 minutes until they start to soften.
3. Stir in the diced zucchini and red bell pepper, cooking for an additional 5 minutes.
4. Add the halved cherry tomatoes, paprika, saffron, salt, and black pepper. Stir well to combine all the ingredients.
5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 200
• Protein: 5 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and antioxidants from a variety of vegetables.

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