Vegetable dishes with meat. Vegetable dishes

Ingredients

• 1 large onion;
• 2 cloves of garlic;
• 1,300 g ripe tomatoes;
• 250–300 g canned white beans;
• 1 sprig of rosemary;
• 350 ml water;
• salt - to taste;
• 50 g grated parmesan;
• several cherry tomatoes;
• a few basil leaves.

Preparation

Place a saucepan or sauté pan over medium heat and heat 2 tablespoons of oil. Add finely chopped onion and garlic and fry, stirring, for 6-8 minutes.

Add diced tomatoes, beans, rosemary, water, salt and pepper. Bring to a boil and cook for another 20-25 minutes until the tomatoes are very soft.

Remove the rosemary from the soup, add grated Parmesan and stir. Puree the soup in parts until smooth.

If the resulting puree seems thick to you, add water. Heat the soup without bringing to a boil.

To serve, garnish with halved cherry tomatoes and chopped basil, drizzle with remaining oil and sprinkle with salt and pepper.

Ingredients

• ½ tablespoon olive oil;
• 3 cloves of garlic;
• 350 g small tomatoes;
• a pinch of paprika;
• salt - to taste;
• ground black pepper - to taste;
• 1 large zucchini;
• a few basil leaves.

Preparation

Place the frying pan over high heat and heat the oil. Add chopped garlic and fry for 30 seconds. Add halved or quartered tomatoes, paprika, salt and pepper.

Simmer, covered, over low heat for about 15 minutes until the tomatoes soften. Cut the zucchini into spirals or thin long strips. If the vegetable is young, there is no need to peel it.

Place the zucchini and chopped basil in the pan. Season the dish with salt and cook over medium heat for 2-4 minutes, shaking the pan occasionally.

Ingredients

• 2 tablespoons vegetable oil;
• 1 teaspoon cumin;
• 3–5 large potatoes;
• salt - to taste;
• ½ teaspoon chili powder;
• ½ teaspoon turmeric;
• 2 cloves of garlic;
• 10 g fresh;
• 200 g green beans;
• 1 large ripe tomato;
• 1 teaspoon of tomato paste;
• ½ lime.

Preparation

Place the frying pan over medium heat and heat the oil. Add the cumin and fry for 30 seconds to release its aroma. Add diced potatoes and cook for 2-3 minutes.

Season with salt, chili powder and turmeric and fry for another 2 minutes. Chop the garlic and ginger, add to the potatoes, stir and cook for 2-3 minutes.

Add green beans, finely chopped tomato and tomato paste. Stir and cook for a few more minutes until the potatoes are soft. Remove from heat and sprinkle with lime juice.

Ingredients

• 1 large eggplant;
• 150 ml olive oil;
• 1 large onion;
• 3 cloves of garlic;
• 800 g potatoes;
• 6 medium tomatoes;
• 5 small zucchini;
• 12 cherry tomatoes;
• 300 g passata (mashed tomatoes);
• 200 ml water;
• 1 tablespoon dried oregano;
• ½ bunch of parsley;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the eggplant in half lengthwise and chop into wedges. Heat some oil in a frying pan over medium heat. Fry the eggplant pieces in batches for 5 to 7 minutes until lightly browned and softened. Place in a deep bowl.

Cut the onion into thin half rings and the garlic into slices. Throw them into the pan, add a little more oil and fry for about 5 minutes. Then add the vegetables to the eggplant.

Cut the potatoes into cubes, and the tomatoes and zucchini into slices. Place in a bowl with the roasted vegetables, add whole cherry tomatoes, passata, water, oregano and chopped parsley. Season with salt and pepper and mix well.

Transfer the vegetables to a baking dish and drizzle with oil. Cook in the oven for 30 minutes at 220°C, and then another 20-30 minutes at 200°C.

5. Vegetable cabbage rolls with feta from Jamie Oliver

Ingredients

• 1 small onion;
• 750 g carrots;
• 4 cloves of garlic;
• 25 g almonds;
• 3 tablespoons olive oil;
• 1 teaspoon cumin;
• salt - to taste;
• ground black pepper - to taste;
• 8 large savoy cabbage leaves;
• several sprigs of dill;
• 50 g feta cheese.

Preparation

Cut the onions and carrots into large cubes and chop the garlic. Coarsely chop the almonds and lightly heat them in a frying pan.

Heat 2 tablespoons of oil and fry the onions and carrots. Add garlic, cumin, salt, pepper and some water. Cook, covered, for about 5 minutes until the vegetables soften. Stir occasionally and add water if the mixture begins to burn.

Place cabbage leaves in boiling salted water for 2-3 minutes. Then dry. Mix the roasted vegetables with chopped dill, nuts and diced feta.

Place about 3 tablespoons of filling in the middle of each cabbage leaf. Wrap and place seam side down in a baking dish. Pour over the remaining oil and bake at 180°C for 15 minutes.

Ingredients

• 4 eggs;
• 3 tablespoons sour cream;
• 3 tablespoons of mayonnaise;
• 4 tablespoons flour;
• ½ teaspoon;
• ½ teaspoon cornstarch;
• 450 g cabbage;
• salt - to taste;
• several sprigs of dill;
• a few green onions;
• a piece of butter;
• 120 g mozzarella or hard cheese that melts well.

Preparation

Beat eggs, sour cream and mayonnaise. In a separate container, combine flour, baking powder and starch. Add the flour mixture to the egg mixture and mix well.

Shred the cabbage, season with salt and crush with your hands. Add finely chopped herbs and stir.

Grease a baking dish with butter. A mold with a diameter of 22 cm is best. Place the cabbage in the mold, fill it with dough and sprinkle with grated cheese. Bake for 35 minutes at 190°C.

Ingredients

• 1 head of cauliflower;
• 1 small head of broccoli;
• 1 red bell pepper;
• 1 small onion;
• 150 g green peas;
• 150 g corn;
• 2 cloves of garlic;
• 2 eggs;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons sesame seeds.

Preparation

Cut the cauliflower into pieces and puree in a blender until it resembles rice. Finely chop the broccoli. from seeds and cut into cubes.

Heat oil in a frying pan over medium heat. Add the diced onion and fry for 2-3 minutes until soft. Add cabbage, broccoli, peppers, peas and corn and cook for 5-6 minutes. Throw in the chopped garlic and mix well.

Push the vegetables to the edge of the pan and crack the eggs into the space. Stir the eggs and wait until they are cooked through.

Mix vegetables and eggs thoroughly. Season with salt and pepper, sprinkle with sesame seeds and stir again.

8. Brussels sprouts baked with cheese

Ingredients

• salt - to taste;
• 900 g Brussels sprouts;
• 2 tablespoons olive oil;
• 2 cloves;
• several sprigs of thyme;
• ground black pepper - to taste;
• 100 g mozzarella;
• 30 g parmesan;
• a few sprigs of parsley.

Preparation

Bring salted water to a boil and cook the cabbage in it for 10 minutes. Drain the vegetables in a colander to drain excess liquid.

Transfer the cabbage to a baking sheet. Drizzle with oil, sprinkle with chopped garlic and thyme, as well as salt and pepper. Mix well.

Using the bottom of a glass, press down each head of cabbage so that it becomes flat. Sprinkle with grated cheese and place the baking sheet in an oven preheated to 220°C for 25 minutes. Before serving, garnish the cabbage with chopped parsley.

9. Jamie Oliver's Spicy Eggplant Dip

Ingredients

• 1 eggplant;
• 1 clove of garlic;
• ½ bunch of parsley;
• ½ green chili pepper;
• 2 tablespoons olive oil;
• ½ lemon;
• ½ teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon - optional.

Preparation

Make several punctures in the eggplant with a fork or knife. Place the vegetable on a baking sheet and bake at 180°C for 45 minutes. Cool.

Chop the garlic and parsley. Remove the seeds from the chilies and cut the peppers into small pieces. Cut the eggplant in half and scoop out the flesh with a spoon.

Grind the eggplant pulp, garlic, parsley, chili, oil, lemon juice, paprika, salt and pepper with a blender until smooth.

If desired, add mayonnaise and mix thoroughly. Serve the dip with tortillas or saltine crackers.

Ingredients

• 1 large cucumber;
• 2–3 large carrots;
• 1 bunch of parsley;
• 1 tablespoon liquid honey;
• 3 tablespoons apple cider vinegar;
• 1 tablespoon sesame oil;
• 1 clove of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 50 g roasted cashews;
• 1 tablespoon sesame seeds.

Preparation

Cut the cucumber and carrot into a spiral using a special knife. Finely chop the parsley. Place vegetables and herbs in a bowl.

Carefully combine honey, vinegar, oil, chopped garlic, salt and pepper. Pour this mixture over the salad and mix well. Garnish with cashews and sesame seeds.

• puff pastry;
• 2–3 potatoes;
• 2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• several sprigs of rosemary;
• a few sprigs of thyme.

Preparation

On a sheet of parchment, roll out the dough into a thin rectangular layer. Transfer the parchment to a baking sheet.

Fold the edges of the dough over about 1 cm. Press them with a fork, forming a beautiful pattern. Prick the dough several times with a fork to prevent it from puffing up during baking.

Peel the potatoes and cut into very thin slices. Place them on the dough, pour over the oil, sprinkle with salt, pepper and half the chopped herbs - those listed in the ingredients, or any others.

Bake at 190°C for 35–40 minutes. The pie should be browned and the potatoes should become soft.

Garnish the finished dish with the remaining herbs and serve with sour cream.

Vegetable dishes. Vegetable dishes are welcome guests on every table, because they are very tasty, healthy and nutritious. Vegetables are easily digestible, provide great health benefits and are the best helpers for anyone on a diet. One cannot do without them during religious fasts. And preparing vegetable dishes usually takes very little time!

You can prepare a huge number of delicious dishes from vegetables - salads, sautés, stews, all kinds of winter preparations, soups, vegetables in batter, light snacks and even desserts. Baked or stewed vegetables, as well as grilled vegetables, are no less tasty.

To ensure that vegetable dishes always turn out tasty and aromatic, you need to know the basic nuances of preparing vegetables. Before you start cooking cauliflower, you need to immerse the head of cabbage in cold salted water for literally ten minutes - this simple manipulation perfectly helps rid the heads of dirt and insects. And to remove the bitterness from cucumbers, they are peeled and soaked in milk, to which a spoonful of sugar has been added.

If you do not cut off the green carrot tails, the carrots may begin to taste bitter, and the skin of potatoes with eyes should be cut off by as much as two centimeters. White potatoes are most suitable for mashed potatoes, pink tubers are ideal for frying, and yellow potatoes can be safely used for preparing various boiled dishes, including soups. To make potatoes baked in the oven softer and take on a more attractive appearance, they need to be greased with vegetable oil, and it doesn’t hurt to add a small pinch of soda to the minced potato cutlets. As for preparing mashed potatoes, you usually take half a glass of milk per kilogram of potatoes, and ideally the milk should be boiled.

To make the taste of onions in the salad less pronounced, they are doused with boiling water, and to make the radish less pungent and at the same time minimize its smell, after it is chopped, it is thoroughly washed with cold water.
Before adding onions, carrots and parsley with celery to the soup, it is recommended to sauté - in this case, their aroma will be preserved, and the soup will acquire a spectacular golden hue. And in order to significantly enhance the aroma of fried vegetables, it is better to prefer vegetable oils for frying, and just before cooking, add a small piece of fresh butter to the frying pan with vegetables. If vegetables are fried for subsequent preparation of stew, then it is better to fry them separately - then the stew will turn out much tastier.