Roast Garlic & Rosemary Vegetable Stew

Stewed potato with pumpkin and pepper is a good solution for a nourishing dinner or supper. The whole delicacy of taste is reached through the combination of spices such as rosemary and bay leaves.


  • 4 bay leaves
  • 2 red peppers
  • 4 tbsp olive oil
  • 8 cloves of garlic
  • 4 rosemary twigs
  • 500 g (1,1 lb) potato
  • 6 little red bulb onions
  • 500 g (1,1 lb) pumpkin
  • salt – to taste


Peel and dice potatoes. Pour water in a pan and bring it to boil. Adjust salt to your taste and put potatoes in the pan. Cook for 5 minutes. Then transfer the potatoes in a colander and let water drain.

Peel a pumpkin, discard seeds and loosen the fibers from inside. Cut the vegetable in slices. Grease a baking sheet with dairy butter. Place the potato and pumpkin there. Pour 2 tbsp of olive oil above. Mix everything and bake for 10 minutes. Then add 1 tbsp of oil, peeled and squeezed garlic, chopped peppers, 2 rosemary twigs and 2 bay leaves. Bake the ingredients for 15 minutes. Then put the remaining rosemary twigs and bay leaves and pout 1 tbsp of oil. Cook the dish 10-15 minutes more. Stir the mass during baking constantly. At the end of cooking, remove the bay leaves and put the prepared stew on serving plates.

Enjoy your meal!