Cleaning, peeling and washing vegetables. Chopped onion and peeled tomatoes and potatoes, peppers and zucchini cut into small cubes and finely grated carrot grater. In bowl pour sunflower oil and

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

Heat olive oil over medium heat, add cayenne, chopped onion, crushed garlic and fry for 5-6 minutes. Add cleaned of seeds, diced tomatoes, diced zucchini and peppers. Finally put the thyme, salt and

Mushrooms smothered in the butter over low heat. As soften add chopped, onion, pepper, garlic - strips, fresh peas and celery, finely chopped. Make up some water and when braised vegetables are added

Potatoes and zucchini peel and cut into uniform cubes. Grate carrot in large pieces grater or cut into thin strips. Thus prepared vegetables are steamed in the oil, adding 1-2 tbsp water. When you are

Cook potatoes, peel and cut into circles. The leaves of the leeks finely, grate carrot finely grater. Mix vegetables with canned, drained of liquid, flavor with salt and spices. Pour the mixture into

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

Zucchini bake in the oven at 220C degrees. Then boil the potatoes, peel them and cut the slices. Once they are ready courgettes flavoring them with fennel, garlic and pepper. In tray redim row

Boil buckwheat in some liters of water with a little salt. After being boiled rinse it under cold running water. Cut carrots and peppers into strips, onion crescents and garlic into small cubes. In a

Peel and cut into slices of garlic cloves. Fry until golden in the oil. Add pepper (pepper) and onions, cut into pieces. Allow to stew until tender. Cut larger pieces of peeled tomatoes. Strain the

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 pasta in salted water . Zucchini, pepper and onions are finely chopped and lightly fried, add tomatoes (may be pre-peeled), add spices of your choice and hot pepper julienne and everything is

Boil pasta in salted water. Onion cut into in small pieces, carrot and zucchini grated, eggplant previously drained from the bitter juice and cut into cubes. All fry lightly and add finely chopped