Vegetable stew in the oven - even more flavor and taste. The best recipes for cooking vegetable stew in the oven: classic and modern

Vegetable stew in the oven - even more flavor and taste. The best recipes for cooking vegetable stew in the oven: classic and modern

Vegetable stew is a favorite dish of many.

It is especially popular in the summer and autumn, when an abundance of a variety of vegetables and herbs.

This tasty, flavorful dish is also very healthy.

Vegetable stew in the oven - the basic principles of cooking

In this dish you can combine almost any vegetables, herbs and even fruits. Vegetable stew in the oven turns out even more tender and fragrant. All due to the fact that the vegetables are laid immediately, and not in turn. In the process of baking, they are soaked with the aromas of spices and each other, which makes the taste of the dish even more harmonious.

Another plus in favor of cooking vegetable stews in the oven is the use of a minimum amount of butter. In addition, you can sprinkle the dish on top with grated cheese, so that an appetizing crust forms on the surface.

Vegetables are peeled and ground into chunks or small pieces. Chopped vegetables sliced, stacked layers in refractory form. Each layer is lightly salted and seasoned with pepper. Vegetables, chopped into pieces, seasoned with pepper and salt. Mix and lay out in the form.

Vegetable stew baked in the oven for an hour. Cooking time may vary depending on the ingredients used.

If you want to make the dish more satisfying, you can add mayonnaise, meat or cream.

Recipe 1. Vegetable stew in the “Summer assorted” oven

Ingredients

seven potatoes;

black pepper - pinch;

two carrots;

salt - 20 g;

half a head of cabbage;

sour cream - 100 ml;

zucchini;

drinking water - half a cup;

green peas - a handful;

olive oil - 75 ml;

Beef - 400 g;

Green onions, parsley and dill - in a bunch.

Method of preparation

1. Wash the beef, dip it with a napkin and cut it into thin slices. Each piece slightly beat off, crush and marinate: salt, pepper and pour sour cream for half an hour.

2. Peel and wash all vegetables. Zucchini and potatoes chop into cubes. Cut the carrots into circles. Cabbage thinly chop the strips, put it in a bowl, sprinkle with salt and crush your hands so that it gives juice. Peas free from pods. 3. Grease the heat resistant form with butter and lay out the stew in layers:

- potatoes. Salt it;

- meat with marinade;

- young cabbage;

- mugs of carrots and peas;

- chopped green onions;

- squash. Salt it;

4. Pour in some water. Cover the form with a sheet of foil and place in an oven preheated to 180C for an hour. Shortly before the end of cooking, sprinkle the stew with chopped greens and drizzle with olive oil.

Recipe 2. Vegetable stew in an eggplant and apple oven

Ingredients

half a kilo of eggplants;

300 grams of apples;

sea ​​salt.

Sauce

two cloves of garlic;

500 g dense tomatoes;

50 ml of olive oil;

50 g tomato paste;

25 g of minced thyme;

40 g finely chopped parsley;

To decorate the sprigs of parsley and thyme.

Method of preparation

1. Wash the eggplants, rub and cut them into circles. Put them in a sieve, sprinkle with salt and leave for half an hour. Then rinse and gently squeeze. Put on paper towel and dry.

2. Peel the apples and use a special tool to remove the core without cutting the fruit. Pulp cut rings.

3. Garlic free from husk. Wash tomatoes, pour boiling water over them and remove thin skin. Cut in half. Rinse the parsley and thyme, shake and finely chop. Put all the prepared ingredients in a blender container, add olive oil and tomato paste to the same place. Perebeyte all to a puree state.

4. Heat oven to 220C. Heat the pan on medium heat, pour the oil and fry the eggplants in it on both sides. Put half of the eggplants in the form, pour two spoons of sauce on top. Put the next layer of apples and again pour the sauce. Lay the eggplants in the final layer and pour over the remaining sauce. Bake for half an hour. Garnish with parsley and thyme.

Recipe 3. Oven Vegetable Stew

Ingredients

eight potatoes;

a glass of drinking water;

zucchini;

50 ml of vegetable oil;

two bulbs;

three pinches of black onions;

200 grams of cabbage;

6 g of salt;

two tomatoes;

20 g dried paprika;

a glass of green peas;

two bay leaves;

four cloves of garlic;

sprig of thyme;

50 g parsley and dill. Method of preparation

1. Peel the potatoes and cut into small pieces. Transfer the chopped vegetable to heat-resistant form with high sides.

2. Wash, dry and chop the greens. Peel the bulbs and chop into small pieces. Put it all on the potatoes.

3. Wash zucchini. If the vegetable skin is hard, peel it. Then crumble the zucchini into small cubes.

4. Cabbage thinly chop strips. Wash tomatoes, wipe with napkins and chop large. Post all to steel vegetables.

5. Season the dish with salt, ground pepper, paprika and add bay leaf. Top with fresh green peas. Put a sprig of thyme or other herbs to your taste.

6. Peel and chop the garlic cloves into thin slices. Add garlic to the rest of the ingredients. Pour in water and pour all vegetable oil. Cover the form with a lid or sheet of foil and put it in the oven for an hour. Cook at 180C until the potatoes are soft.

Recipe 4. Vegetable stew in the oven with minced meat

Ingredients

three large potatoes;

olive oil;

zucchini;

300 g pork;

squash;

salt;

two carrots;

black pepper;

two bulbs;

spice;

150 grams of cheese;

large apple;

four tomatoes;

200 ml of natural yoghurt;

80 ml of ketchup.

Method of preparation

1. Wash and chop the peeled vegetables in small pieces. Apple and carrot grate large. Fill the tomatoes with boiling water for a few minutes. Remove from them a thin peel, and pulp rub.

2. Heat olive oil in a frying pan and put all the vegetables in it, except tomatoes. Salt, season with spices and salt. Fire twist. Stir and simmer, covered with a lid, for about ten minutes. Stir the vegetables from time to time. Then pour ketchup, stir and simmer for the same amount of time.

3. Wash pork and cut into pieces. Meat with onions mince. Fry the minced meat in a separate pan in olive oil. Cook the mince, stirring constantly, for ten minutes. Add grated tomatoes to the mince, mix and simmer for the same amount of time.

4. Preheat oven to 200C. In a refractory form, put half the vegetables, pour half the natural yogurt, pepper and salt. Put the fried mince on the vegetables. Cover it with the remaining vegetables and cover with yogurt. Season with spices and sprinkle with small pieces of cheese. Bake in the oven for 20 minutes. Remove the stew, cut it into portions and serve in a deep dish.

Recipe 5. Vegetable stew in the oven with mushrooms

Ingredients

200 ml of broth;

eight potato tubers;

three carrots;

dill and parsley - in half a bunch;

600 g of cauliflower;

spice;

three bell peppers;

100 g of mayonnaise;

700 g of fresh mushrooms;

300 g of hard cheese;

three onions.

Method of preparation

1. Clean and wash all vegetables. Cut carrots and potatoes into thin slices. Bulgarian pepper cut into strips. Crumble mushrooms are not too thin plates. Cauliflower disassembled into inflorescences. Onion shred half rings.

2. Lubricate with a piece of butter the form and stack the vegetables in layers in the following order:

- potato slices;

- carrot mugs;

- cauliflower;

- Bulgarian pepper;

- plates of mushrooms;

- onion.

3. Meat broth combine with mayonnaise and spices. Well, everything is shaken with a fork and pour the vegetables with the mixture.

4. Cover the form with foil and send it into the oven, heating it to 200C, for about forty minutes. Then sprinkle all the cheese chips, greens and keep in the oven until the cheese takes a golden brown crust.

Recipe 6. Vegetable stew in the oven with white wine

Ingredients

two eggplants;

salt;

two zucchini;

Bell pepper;

two bulbs;

50 ml of olive oil;

carrot;

four tubers of new potatoes;

150 ml of dry white wine;

3 g black pepper.

Method of preparation

1. We clean the Bulgarian pepper from the seeds and cut it into small pieces. Carrot clean and finely rubbed. Peeled onions finely shred. Remove the rind from the zucchini and cut it into pieces of medium size. Eggplant is also peeled from the skin and cut it as a zucchini. Peeled potatoes cut into small pieces.

2. In a heat-resistant form with high sides lay out all the vegetables and mix. Fill all with white wine. The form is covered with foil and sent to the oven preheated to 200C for an hour.

3. Willingness dishes are determined by the potato. If it has become soft, then the dish is ready. In the end we season everything with spices and salt.

Recipe 7. Vegetable stew in the oven with liver

Ingredients

four small zucchini;

olive oil - 80 ml;

potatoes - 4 pcs .;

salt;

carrot - two pieces;

black pepper;

onions - two heads; parsley - 100 g;

Bulgarian pepper - 2 pcs .;

chicken liver - half a kilo;

ripe, dense tomatoes - 2 pcs.

Method of preparation

1. Grind the peeled onion and fry it over low heat, stirring it until transparent.

2. Wash my liver, strip out films and lay them on the bow. Pour in some boiled water and simmer, stirring, until the liver is soft.

3. In the meantime, let's prepare vegetables. Thoroughly wash them. Tomatoes pour boiling water for a couple of minutes and remove them from the skin. Carrots clean. Bulgarian pepper we clean the seeds. All vegetables large shred.

4. In deep form, lay liver fried with onions. Lay the vegetables on top. Cover the form with a lid or foil and send to the oven preheated to 200C for an hour. When the potatoes are soft, add the finely chopped parsley, pepper and salt. Send in the oven for another ten minutes. Before serving, stir the stew and lay out on plates.

Vegetable stew in the oven - tips and tricks

  • Vegetables for stews are best not to cut too small, so that the dish does not turn into porridge.
  • If you add garlic, put it at the very end of cooking.
  • Besides the greens of onion, dill and parsley, you can add spinach, sorrel or any other greens to the stew.
  • If you are cooking vegetable stew in the oven, layering vegetables, stir the dish before serving, or cut it in portions.
  • To make the dish nourishing, pour the vegetables with sour cream or cream.
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