Summer Kind

Hello Dear Friends,

The 3rd day of Ramadan is over, after 3-5 days, you see, the feast has arrived. Even though it was Sunday, I spent a lot of time working for me, and we wandered around the shopping malls for recipes to be made.

Shopping centers were like a place of apocalypse. When we said hot, crowded, we hardly got ourselves home. Since I had to concentrate on other things, I decided to keep the food thing as practical as I could, and the most practical summer style came to my mind.

By the way, I don't like it very much, this may be because it comes out very often in the company I worked for for many years and too much green beans are added to it. Since I don't like it much and we are 2 people, I cook this dish in small quantities, but you can double the size and make it for 2-4 people.

Although it may seem like a lot of chopping, it is an effortless pot meal since all the ingredients are raw.

The most important point to be careful while making this dish is not to mix it too much. Since the zucchini and potatoes cook very quickly, they can be crushed while mixing.

Another trick is that the last vegetable to be cooked in this recipe is beans, if the beans are cooked, all the vegetables are cooked.

Love…

Ingredients for Summer Stuffed Recipe

• 6-7 green beans
• 1 medium eggplants
• 1 medium zucchini
• 1 medium onion
• 1 medium potatoes
• 3-4 green peppers
• 2 cloves of garlic
• 2 medium tomatoes
• 1 pinch of salt
• 1 teaspoon of granulated sugar
• 1 teaspoon tomato paste
• 1 water glass of water
• olive oil (about a quarter teaspoon)

How to Make Summer Types Recipe?

1. First, wash all the vegetables and let them drain. Sort and chop the green beans, and do the same with the peppers.
2. Peel the eggplant variegated and cut into large cubes. Cut the stem and tip of the zucchini and cut them into the same sizes as the eggplants.
3. Peel and dice the potatoes and tomatoes. Chop the onion and garlic.
4. Put all the chopped ingredients in the pot. Mix tomato paste, salt, olive oil and granulated sugar in a bowl and pour over the vegetables.
5. Cover the pot and cook on low heat until all the vegetables are tender.