Polish oven-roasted vegetables
A delicious stew made with onions, zucchini, potatoes, and eggplant, cooked in the oven.
This vegetable stew is a simple and delicious recipe that warms the soul. It’s perfect for cold days and combines several vegetables for a complete and balanced meal.
Ingredients and directions
- Prep time15 min
- Cook time20 min
- Total35 min
- DifficultyEasy
- CostBudget
- Cooking methodfour
- Estimated cost$5.14 $1.29 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
Ingredients
people
- $0.41
- $0.43
- $1.75
- $1.59
- $0.25
- $0.26
- $0.15
- $0.03
- $0.27
Prices from US supermarkets for 6 of 9 ingredients; Belgian prices for the rest.
Directions
- Peel the onions and chop them finely. Wash the other vegetables. ≈ 8 min
- Peel the apples; remove the seeds from the bell pepper. Chop the zucchini, apples, bell pepper, and eggplant into small pieces. ≈ 8 min
- Sauté the vegetables in 3 tablespoons of oil for 7-8 minutes. Season with salt and pepper.
- Grease a baking dish with the remaining oil, then pour in the vegetables. Sprinkle with oregano and basil, and press down to level. ≈ 3 min
- Bake for approximately 20 minutes in a preheated oven at 200 °C.
- Garnish with chopped parsley before serving. ≈ 2 min
The bill
Polish oven-roasted vegetables
- 2 onions$0.41
- 200 g of ground apples$0.43
- One small eggplant$1.75
- 1 bell pepper$1.59
- 4 tablespoons of oil$0.25
- Basil$0.26
- oregano$0.15
- salt$0.03
- pepper$0.27
Total$5.14
that's $1.29 per person
Estimated price; varies by store.
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