Celery is peeled and cut into slices with a thickness of 4-5 mm or cubes. Carrots and onions are finely chopped. Half tomatoes are peeled and cut into small pieces. Half sunflower oil were added and

Vegetables are cut into pieces about 3 cm, and put in a plastic box with a tight lid, products marinade mix and pour on top. Leave to be marinated for several hours as occasionally shaken. Strung on

Zucchini, peppers and eggplant (squeezed from bitterness), cut into strips and other vegetables used whole. In a pan put all the vegetables, without cherry tomatoes and garlic, pour olive oil, add

Saute in a pan in olive oil chopped into small cubes of potatoes, carrots and white part of green onions. Himalayan salt and add water to cover the vegetables and allow to boil for 5-10 minutes. Add

Cauliflower and pepper finely and roast in a dry pan until they begin to smell. Spot them a little water and sauté 3-4 minutes with a lid. Zucchini and tomatoes cut into cubes and add to the pan. Stir

All products are cut into large cubes and fry - onion carrots first, then add the eggplant, peppers and courgettes finally. Shortly before take off from the heat add garlic and tomato paste. Then the

Potatoes cut into large cubes, zucchini too. Add the onion, cut into crescents, green beans, fresh tomatoes (peeled) onion and okra. Put dill, parsley (not cut very finely), salt, olive oil, paprika

Vegetables are cut into strips and fry separately in wok pan for about 2 minutes, stirring constantly. Starting from the cabbage, then carrots, peppers, leeks and courgettes. Finally combined and

To prepare the stuffing chop into small cubes vegetables (carrots, zucchini, potato, mushrooms, hot pepper, onion and garlic). In a heated pan with sunflower oil fry the onion and garlic. Add the rest

Cut the vegetables and fry them in the following order - onion and garlic, zucchini, peppers, carrots, and finally add the tomatoes. Let them be poizparzhat 5 minutes and add the lentils, which are

Carrots onion pepper fry lightly, add the rice and fry lightly, add the tomatoes and continue to simmer on low heat, add eggplant into kupcheta previously drained from the bitter juice, zucchini in

Boil macaroni in salted water. Eggplant cut into small kupcheta and salted to remove the bitter juice them. Grate the carrot and fry, add chopped tomatoes and fry to become a sauce, add the eggplants

Peppers are punching, while maintaining the lids. Tomatoes and eggplant are dug with a spoon again with preserved caps. Filling: Chop and fry until golden, add to it grated carrot and chopped

Courgettes, potatoes, peppers and carrots sliced ​​across the length and arrange in pan casually. Top cut onions, spring onions and lots of parsley. All pour tomato sauce and sprinkle with salt and

In a saucepan with fat stew cut in crescents onion, carrot slices and red pepper. As soften, add the sliced ​​potatoes, Brussels sprouts and peas. Peel piece ginger grated and also, stirring so as not