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Light and delightful vegetarian stew is great any time of the year, many Russian families cook in in summer and preserve for long cold winters.
On one frying-pan you fry squash (or even zucchini) cubes. If the squash looks old to you, peel it first. On the other frying-pan fry cubed tomatoes, sliced onions, and grated carrots. When you are tired of all this gang softening nicely on the pans, mix them and add salt, crushed garlic, black ground pepper and herbs. Mix well and stew for 5-8 more minutes. Good both hot or cold, with fish, with meat, without anything at all and spread on a piece of bread.
