Leczo (Vegetable Stew)

Ingredients

• 3 medium Bell Peppers (Red, Yellow, Orange)
• 4 medium Tomatoes
• 1 large Onion
• 1 medium Zucchini
• 3 cloves Garlic
• 1 tsp Smoked Paprika
• 2 tbsp Sunflower Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your vegetables: Cut the 3 medium bell peppers (any color: red, yellow, orange) into 2.54 cm pieces. Cut the 4 medium tomatoes into 2.54 cm pieces. Cut the 1 large onion into 2.54 cm pieces. Cut the 1 medium zucchini into 2.54 cm pieces. Finely chop the 3 cloves of garlic.
2. 2Heat the 2 tablespoons of sunflower oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C. Add the chopped 1 large onion and the chopped 3 cloves of garlic. Cook, stirring often, until the onion is soft and translucent, about 5 minutes. You will smell a fragrant aroma.
3. 3Add the cut 3 medium bell peppers, cut 4 medium tomatoes, cut 1 medium zucchini, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir everything together to coat the vegetables with the paprika and seasonings.
4. 4Increase the heat slightly to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot with a lid, and cook for 30 minutes. Stir occasionally to make sure nothing sticks to the bottom of the pot.
5. 5Check the vegetables for tenderness. They should be soft enough to be easily pierced with a fork. The stew should have a thick consistency. Continue cooking for another 5-10 minutes if the vegetables are not yet tender enough, stirring more frequently.
6. 6Serve the leczo hot. It is a flavorful vegetable stew on its own.

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