Vegetable stew with Brussels sprouts, corn and pumpkin

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Ingredients

• 300 g of Brussels sprouts;
• salt - to taste;
• 150 g of pumpkin;
• 1 carrot;
• 1 leek;
• 3 tablespoons of olive oil;
• 250 g of canned corn;
• 100 g of frozen, fresh or canned green peas;
• ½ red bell pepper;
• 1 teaspoon seasoning "Italian herbs";
• a few sprigs of dill;
• a few twigs of parsley.
  
  

Preparation

Cut the Brussels sprouts in half or leave the whole if it is shallow. Boil the cabbage in boiling salted water for 5-7 minutes and recline into a colander.
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Cut the peeled pumpkin and carrots into large cubes, and the onion rings. Heat the oil in a frying pan and fry the onions. Add the pumpkin and carrots, pour a little liquid from the corn and simmer under the lid on a moderate fire for about 10 minutes.

Add the peas and diced peppers to the vegetables and cook for another 7 minutes. Lay cabbage and corn in the pan, add salt, "Italian herbs" and chopped greens. Stir and simmer for another 5 minutes.

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