vegetable dishes. Vegetable dishes are welcome guests on every table, because they are very tasty, healthy and nutritious. Vegetables are easy to digest, have huge health benefits, and are the best companions for anyone on a diet. You can not do without them during the period of religious fasting. And cooking vegetable dishes usually takes very little time!

From vegetables you can cook a huge number of delicious dishes - salads, sautéed, stews, all kinds of winter preparations, soups, battered vegetables, light snacks and even desserts. No less tasty and baked or vegetable stew and grilled vegetables.

In order for vegetable dishes to always turn out tasty and fragrant, you need to know the basic nuances of cooking vegetables. Before you start cooking cauliflower, you need to lower the head of cabbage for literally ten minutes in cold salted water - this simple manipulation perfectly helps to rid the heads of dirt and insects. And to remove 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 greened carrot tails, carrots can start to taste bitter, and the peel from potatoes with eyes should be cut off as much as two centimeters. The most suitable for puree would be white potatoes, pink tubers are ideal for frying, and yellow potatoes can be safely used to prepare various boiled dishes including soups. In order for the potatoes baked in the oven to become softer and take on a more attractive appearance, they must be greased with vegetable oil, and minced meat for potato cutlets It doesn't hurt to add a small pinch of baking soda. As for cooking mashed potatoes, then half a glass of milk is usually taken per kilogram of potatoes, and ideally the milk should be boiled.

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

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Delicious doesn't always have to be bad. Our desire, at every opportunity, to grab onto fried foods and sandwiches is just a matter of habit.

website together with the culinary site presents you short and simple recipes cooking vegetables, having mastered which, you will be surprised for a long time how such yummy can be also useful.

Bruschetta with fresh vegetables

Ingredients:

  • baguette - 1 pc.
  • medium tomatoes - 4 pcs.
  • sweet green pepper - 1 pc.
  • radish - 6 pcs.
  • garlic - 3 cloves
  • shallots - 1 pc.
  • parsley - a small bunch
  • olive oil - 3 tbsp. l.
  • balsamic vinegar - 2 tbsp. l.
  • salt, pepper - to taste
  • grated parmesan - 1 tbsp. l.

Cooking method:

  1. Mix 2 tbsp. l. olive oil with finely chopped or passed through a press clove of garlic. Cut the baguette in half, and then divide each half lengthwise into 2 parts.
  2. Lubricate each piece of baguette with garlic butter, put on a baking sheet and fry in an oven preheated to 180 ° C for 10 minutes.
  3. At this time, finely chop the tomatoes into a salad bowl, Bell pepper, radishes and shallots. Add chopped parsley, squeeze garlic, salt, pepper, season with olive oil and balsamic vinegar.
  4. Once the toasts are ready, take them out of the oven, put the vegetables on top and sprinkle with parmesan.

Baked vegetables in tomato sauce

Ingredients:

  • eggplant - 1 pc.
  • small zucchini - 1 pc.
  • red bell pepper- 2 pcs.
  • medium bulb - 2 pcs.
  • olive oil - 3 tbsp. l.
  • garlic - 3-4 cloves
  • a pinch of cumin (cumin)
  • a pinch of dried oregano
  • a pinch of ground coriander
  • tomato paste - 2 tbsp. l.
  • medium tomato - 4 pcs.
  • greens - a small bunch
  • salt, pepper - to taste

Cooking method:

  1. Wash vegetables. Cut the eggplant and zucchini into rings of medium thickness, cut the pepper into cubes.
  2. Mix finely chopped onion and garlic, oil, herbs in a bowl and fry in a preheated pan for about 5 minutes.
  3. At this time, wash and scald the tomatoes. Remove the skin from them and grind them in a blender. We add them and tomato paste into the skillet and simmer for about 5 minutes.
  4. We spread the eggplant and zucchini rings in a baking dish, pour the tomato mixture from the pan on top, sprinkle with salt and pepper. Cover with foil and place in the oven. Bake at a temperature of 200 degrees until the vegetables are soft (about 40 minutes).
  5. When the dish is ready, sprinkle it with finely chopped herbs and serve hot.

Pasta farfalle with vegetables

Ingredients:

  • farfalle - 250 g
  • medium onion - 2 pcs.
  • medium carrot - 2 pcs.
  • celery (root) - 200 g
  • olive oil - 2 tbsp. l.
  • salt, pepper - to taste
  • paprika - 1/2 tsp

Cooking method:

  1. Peel onions, carrots and celery. Finely chop the onion, and grate the carrots and celery on a coarse grater.
  2. Sauté the vegetables in a skillet with olive oil over high heat for 5 minutes, stirring regularly.
  3. boil pasta in salted water following package directions.
  4. After the “bows” are cooked, add them to the pan with vegetables, salt, pepper and fry for a few more minutes. Sprinkle with paprika before serving.

French quiche with zucchini and carrots

Ingredients:

  • medium zucchini - 2 pcs.
  • large carrots - 4 pcs.
  • cream - 200 ml
  • milk - 100 ml
  • chicken eggs - 4 pcs.
  • flour - 200 g
  • butter - 90 g
  • water - 80 ml
  • salt - to taste

Cooking:

  1. Mix softened butter with flour in a food processor. Add 80 ml of water, a pinch of salt and 1 egg. If the dough is too sticky, add a little more flour. It should easily move away from the bowl.
  2. Roll the resulting dough into a ball, wrap with cling film and put in the refrigerator while the filling is being prepared.
  3. Prepare the vegetables: Using a utility knife, cut the zucchini and carrots into thin longitudinal slices. If necessary, carrots can be peeled.
  4. Dip the carrot slices in boiling water, but not more than a minute to make them more plastic.
  5. Take the dough out of the refrigerator. On a floured work surface, roll out the dough.
  6. Grease a baking dish with butter and sprinkle lightly with flour. Lay out the rolled out dough and carefully fold the edges. Start spreading the vegetables into the dough in a circle. If the zucchini slices are much taller than the carrot slices, then they can be cut in half.
  7. In a separate bowl, beat 3 eggs, milk and cream. Salt. You can add other spices according to your taste, for example ground pepper or curry. Pour this mixture over the pie to completely cover the vegetable flower.
  8. Bake in a preheated oven at 180°C for about 50 minutes.

Tomato puree soup with roasted peppers

Ingredients:

  • tomatoes (it is best to use "bull's heart") - 750 g
  • Bulgarian red pepper - 3 pcs.
  • red onion - 1 pc.
  • garlic - 6 cloves
  • vegetable broth - 500–600 ml
  • fresh basil - small bunch
  • olive oil - 3 tbsp. l.
  • Tabasco sauce - to taste
  • salt, pepper - to taste

Cooking:

  1. Peel the onion and cut into 4 pieces. Do not peel the garlic, but only divide it into cloves. Brush the peppers with olive oil and place on a baking sheet.
  2. Place tomatoes, onion and garlic on another baking sheet, drizzle olive oil on top, cover this baking sheet with foil. Place the vegetables in an oven preheated to 180 ° C and bake for 35-40 minutes.
  3. Cool vegetables. Then remove the skin from the peppers and remove the seeds. Peel the roasted garlic.
  4. Place all ingredients in a blender, salt, pepper, add Tabasco and basil to taste, pour vegetable broth and beat at maximum speed until smooth. Before serving, heat the soup to the desired temperature or serve cold.

Oven-roasted cauliflower and broccoli with garlic

Ingredients:

  • cauliflower - 250 g
  • broccoli - 250 g
  • garlic - 2 cloves
  • coriander seeds - 1 tsp
  • olive oil - 2 tbsp. l.
  • salt - to taste
  • ground black pepper - to taste

Cooking:

  1. Separate the cauliflower and broccoli into florets. Place vegetables in a large bowl and sprinkle with crushed coriander seeds.
  2. In a mortar, grind the garlic with 1 tsp. salt and add oil.
  3. Then you need to sprinkle the vegetables with the resulting mixture and mix thoroughly.
  4. Add salt and pepper to taste and place on a baking sheet. Bake for 30 minutes.

Vegetable stew with garlic and pepper

Ingredients:

  • olive oil - 1 tbsp. l.
  • butter - 1 tbsp. l.
  • garlic - 3 cloves
  • chili pepper - 1 pc.
  • zucchini - 2 pcs.
  • yellow pepper - 1 pc.
  • red pepper - 1 pc.
  • shallots - 1 pc.
  • salt, pepper - to taste

Cooking:

  1. Cut vegetables into large pieces. Finely chop the garlic and chili pepper.
  2. Heat olive oil and butter together in a large skillet. Saute garlic and chili for about 5 minutes.
  3. Add zucchini, yellow pepper, red pepper and shallots. Fry, cover and simmer until soft. Season with salt and pepper.

Mushroom salad with beans


Many underestimate the potential of vegetables, considering them to be something secondary, like an optional addition to meat or fish. From the latter, everything is often cooked, except perhaps for desserts, while vegetables are destined for the role of a side dish, at best, appetizers before the main course. At the very least, this is not fair. Vegetable brethren should be respected no less than their more successful neighbors in the refrigerator, and many other products will envy the number of different ways in which they can be cooked. Of course, I am not encouraging anyone to become a vegetarian, but it may turn out that after reading this article you will begin to love vegetables a little more.

They deserve it.

Bake in the oven

Roasted vegetables may well serve as a main course or serve as a side dish. The good news is that you can do this with many, if not most, vegetables. For example, lay carrots on a sheet of foil, season with salt, pepper, and cumin, seal the foil, and bake in the oven until tender. Different ways you can bake potatoes, beets, fennel, onions and so on.

fry

With this, I believe, there will be no questions. I can only advise you to use instead of a regular frying pan and cook over high heat so that the vegetables do not lose their color and crunchiness. The thinner you cut the vegetables, the faster they will cook.

Glaze

To cook vegetables such as carrots, this in an unusual way, you should boil it until soft, then fry in syrup, stirring constantly. There are a lot of options for this recipe, but the output should be bright vegetables with a sweetish taste, pleasing to the eye with a shiny glaze. You can also glaze beets, turnips, onions, or even sweet potatoes if you can get them.

Boil for a couple

Prepare a salad

Salad can be made from any vegetables, they seem to be created for this, so you should not be afraid of experiments. If you serve a salad as a side dish, remember that, firstly, it should not be too heavy, and secondly, it should not distract the attention of the eater from the main course (unless, of course, this was intended by you from the very beginning).

Blanch

Blanching - great way suitable for all vegetables that can be eaten raw. If you dip vegetables in boiling water for a few moments, they will cook on the outside but stay fresh and crispy on the inside, which adds to the flavor and texture. You can also blanch leafy vegetables, from regular lettuce to cabbage. Blanch the leaves, drain in a colander to drain, then drizzle with olive oil and season with salt and garlic.

Cook in batter

Tempura, a battered cooking method invented by the Japanese (or rather, borrowed from the Portuguese), is also suitable for vegetables. Carrots, sweet peppers, pumpkin, zucchini, green bean, broccoli, onion, mushroom and so on. Everything is very simple - chopped vegetables are dipped in batter, and then deep-fried. You can serve vegetable tempura with sauce as hot appetizer or main course.

put out

Stewed vegetables are a dish familiar from childhood, and probably no one needs to learn how to cook it. Well, if at some point it seems to you that stewing vegetables is boring and uninteresting, remember that you can use not only water for this. Boil the zucchini quickly and then bring it to a boil in cream and you won't be disappointed.

Stuff

Zucchini or peppers with minced meat are familiar to everyone, so if we want to cook something unusual, we will have to turn on our imagination. How about potatoes stuffed with mushrooms, or small cherry tomatoes with cheese filling as cold appetizer? Just look at your existing products from an unusual angle and you won't be short of ideas!

cook in

Sous vide is a relatively new method of cooking in which food is vacuum-packed and cooked in a water bath at a cooked temperature, and not a degree higher. This allows you to get dishes of amazing taste and texture, which retain a maximum of vitamins and minerals. useful substances, and vegetables, fortunately, can also be cooked this way.

Make a casserole

Vegetable casserole with a golden cheese or cracker crust is another way to prepare a delicious, hearty and warming vegetable dish. Grease the baking dish butter, add chopped vegetables, pour in liquid if necessary (such as cream or wine), season well, sprinkle with grated cheese or breadcrumbs, and bake until done.

Grill

The grill is the most suitable compromise if you want to cook tasty dish, using a minimum of fat, and many vegetables perform well on the grill. In the hot season, vegetables are best cooked outdoors, but winter is also no reason to deny yourself a grill: an electric grill for the kitchen will come to the rescue.

Make pancakes

Vegetable pancakes are a wonderful dish familiar to everyone since childhood. By the way, it is absolutely not necessary to cook pancakes from long-familiar zucchini and potatoes. How do you like the idea of ​​​​making tender, airy pancakes with leeks or the usual carrot?

- I think, in a culinary sense, mushrooms can be considered as vegetables.

Doctors constantly say that vegetables must be present in the diet of every day. To be a healthy and strong person, to maintain and increase your health over the years, you should eat at least a kilogram of various vegetables a day. And it's not just about potatoes. So, vegetable dishes: simple and tasty recipes with photos are becoming more and more popular every year.

Popularity vegetable recipes due to various factors. The world is now changing the culinary fashion in the direction of vegetarianism. Vegetarian menus are being introduced at various high-end restaurants, and doctors and researchers are sounding the alarm that people are eating too much salt, butter, sugar and meat, but not enough vegetables. Therefore, every housewife who cares about her health and the health of loved ones should know what to cook from vegetables in any situation and on any day of the week.

This section on our culinary portal contains only recipes in which vegetables are the main ingredients. Believe me, one has only to go over the names of the recipes to understand that there are dozens of interesting dishes and just as many new or well-forgotten old vegetables that you can include in your diet.

But here it is important to remember that it is best to cook vegetable dishes with seasonal products. Do not get carried away in winter with peppers, tomatoes and cucumbers, because all this is grown using chemical fertilizers. Part of the chemistry is absorbed by vegetables, and if you eat such vegetables out of season too often, you can harm your health. This section contains simple and delicious recipes with a photo of vegetables that can be quickly prepared in any situation.

You need to try to change the old eating habits and break the stereotype. Many men talk about the fact that they definitely need meat, although they have not tried normal vegetable dishes, which even proper nutrition athletes can replace animal protein.

All of the above factors prompted the site editors to put vegetable recipes in a separate section. Here you can find the most diverse, complex and simple meals from vegetables: recipes with photos are simple and delicious. They are suitable not only for daily home meals, but for festive feast, for food that is taken to work. And many more recipes from this section are indispensable during the fasting period.

01.11.2019

Chicken cutlets with zucchini from Nelly Kobzon

Ingredients: chicken fillet, zucchini, egg, garlic, onion, starch, water, vegetable oil, salt, pepper

Cutlets can be prepared from any minced meat, but they are especially tender from chicken fillet. And if you add zucchini to their composition, it will turn out tastier twice. Try it, you will surely love this recipe.

Ingredients:
- 250 g chicken fillet;
- 150 g of zucchini;
- 1 egg;
- 1 clove of garlic;
- 1 onion;
- 1 tbsp starch without a slide;
- 50 g of sparkling water;
- vegetable oil for frying;
- salt to taste;
- pepper to taste.

26.10.2019

Potato fritters with minced meat

Ingredients: potatoes, minced meat, tomato, cheese, onion, egg, flour, salt, pepper, vegetable oil

Potato fritters stuffed with minced meat and tomatoes - hearty meal that your family will surely love. And it is not difficult to cook it, especially with our master class.

Ingredients:
- 1 kg of potatoes;
- 300 g of minced meat;
- 100 g of tomatoes;
- 100 g of cheese;
- 1 onion;
- 1 egg;
- 3 tablespoons flour with a slide;
- salt to taste;
- pepper to taste;
- vegetable oil for frying.

23.10.2019

Bulgur with vegetables in a slow cooker

Ingredients: cauliflower, onion, sweet pepper, bulgur, water, sunflower oil, salt, black pepper, dried dill, garlic

Great side dish for anyone meat dish will become bulgur with vegetables. It can be cooked on the stove, but it is easier to do it in a slow cooker. In addition, this option will be even tastier.

Ingredients:
- 100 g of cauliflower;
- 1 onion;
- 1 sweet pepper;
- 2 multi-glasses of bulgur;
- 4 multi-glasses of water;
- 30-50 ml of sunflower oil;
- 0.5 tsp salt;
- ground black pepper, dried dill, garlic and other spices - to taste.

09.10.2019

Baked potatoes in their skins in the oven in foil

Ingredients: potatoes, vegetable oil, rosemary, salt, pepper, Provence herb

There are many ways to bake potatoes in the oven, but the easiest way to do this is in their uniforms in foil. At the same time, your potatoes will come out just fine, do not even hesitate!

Ingredients:
- 5 potatoes;
- 25 ml of vegetable oil;
- 1 sprig of rosemary;
- salt;
- pepper;
- Provencal herbs.

01.10.2019

Eggplant with mayonnaise, garlic and tomatoes in a frying pan

Ingredients: eggplant, tomato, mayonnaise, garlic, dill, vegetable oil, salt, pepper

Fried eggplant is an excellent snack, if you add it with mayonnaise with garlic, herbs and tomatoes, as in our recipe, you will just lick your fingers!
Ingredients:
- 1 eggplant;
- 2-3 tomatoes;
- 2 tablespoons mayonnaise;
- 2 cloves of garlic;
- 1 bunch of dill;
- 50 ml of vegetable oil;
- salt to taste;
- pepper to taste.

22.08.2019

New potatoes on the grill

Ingredients: potatoes, olive oil, thyme, paprika, garlic, cumin, salt

On the grill, even the most simple potato it will turn out delicious to the point of impossibility. Especially if you cook it right. How exactly - see our recipe.
Ingredients:
- 1 kg of young potatoes;
- 50 ml of olive oil;
- 1 tsp dry thyme;
- 2 tsp ground sweet paprika;
- 3 cloves of garlic;
- 1 tsp cumin;
- salt.

06.08.2019

Pumpkin puree for the winter at home with orange

Ingredients: pumpkin, orange, sugar, water, lime juice

Delicious and beautiful pumpkin puree is an excellent preparation for the winter. This is a quick and easy recipe, so there is no reason not to cook it.
Ingredients:
- 0.5 kg of pumpkin pulp;
- 1 small orange;
- sugar to taste;
- 0.5 st. water.

04.08.2019

Stewed potatoes with beef in a slow cooker

Ingredients: potatoes, beef, onions, carrots, vegetable oil, salt, pepper, spice

In a slow cooker, even the most ordinary dishes are easier to cook. and they taste better. Stewed potatoes with meat is no exception, so cook - you won't regret it!
Ingredients:
- 1 kg of potatoes;
- 600 g of beef;
- 1 onion;
- 3 carrots;
- 40 ml of vegetable oil;
- salt to taste;
- spices to taste;
- pepper to taste.

24.07.2019

Stewed potatoes with chicken in a cauldron

Ingredients: chicken, potato, carrot, onion, tomato, salt, pepper, vegetable oil, water, capsicum

In a cauldron, any dish turns out more interesting than just in a saucepan. So even an ordinary potato with chicken in this design will surprise you with its taste and aroma.
Ingredients:
- 600-700 g of chicken on the bone;
- 5-6 potatoes;
- 1 carrot;
- 2 onion heads;
- 4-5 tomatoes;
- salt to taste;
- 1 tsp ground pepper;
- 2 tablespoons vegetable oil;
- 2-3 glasses of water;
- 1-2 pieces of capsicum.

24.07.2019

Okroshka on mineral water and sour cream

Ingredients: potatoes, sausage, egg, cucumber, radish, onion, dill, sour cream, salt, mineral water

For those who love okroshka, we advise you to try to make it not on kvass, but on mineral water- this option is very interesting. It will be delicious, we promise!
Ingredients:
- 100 g of sausage;
- 150 g of potatoes;
- 2 eggs;
- 100 g of cucumbers;
- 3-4 radishes;
- 3-4 sprigs of dill;
- 3-4 stalks of green onions;
- 100-150 g of sour cream (15%);
- salt to taste;
- 1.5 liters of mineral water.

13.07.2019

Ratatouille - a recipe like in a cartoon

Ingredients: tomato, pepper, onion, garlic, vegetable oil, herbs, salt, pepper, zucchini, eggplant

Zucchini, eggplant and tomatoes are a great base for ratatouille. And if you also prepare a sauce in which vegetables will be baked, it will turn out exactly like in a cartoon! Let's try it, it will be delicious!
Ingredients:
- 3 tomatoes;
- 1 sweet pepper;
- 1 onion;
- 3 cloves of garlic;
- 4-5 tablespoons vegetable oil;
- greens;
- salt;
- pepper;
- 1 zucchini;
- 1 eggplant.

08.07.2019

Pasta with zucchini and tomatoes

Ingredients: zucchini, tomato, pasta, vegetable oil, salt, pepper, herbs

Excellent Lenten dish, which can be prepared without problems in the summer - this is pasta with vegetables. Zucchini and tomatoes are a wonderful addition to pasta, so it comes out tasty and nutritious.
Ingredients:
- 200 g of zucchini;
- 200 g of tomatoes;
- 350 g pasta;

- salt to taste;
- pepper to taste;
- greens for serving.

03.07.2019

Crispy pickled zucchini with garlic for the winter

Ingredients: zucchini, garlic, dill, salt, sugar, vegetable oil, vinegar

Zucchini can be very tasty to close for the winter - if you pickle them with dill and garlic. We are happy to share this wonderful recipe with you.
Ingredients:
- 0.5 kg of zucchini;
- 4 cloves of garlic;
- 5 sprigs of dill;
- 1.5 tsp salt;
- 2 tsp Sahara;
- 80 ml of vegetable oil;
- vinegar 9% - 1.5 tbsp.

03.07.2019

Braised zucchini with carrots, onions and tomatoes in a pan

Ingredients: zucchini, carrots, onions, tomatoes, garlic, salt, pepper, vegetable oil, herbs

If you do not know what to cook for dinner, so that it is both tasty and not hard on the stomach, then we advise you to stew zucchini with carrots, onions and tomatoes in a pan. it great dish that everyone is sure to love!
Ingredients:
- 1 zucchini;
- 0.5 carrots;
- 1 onion;
- 3-4 pcs. tomatoes;
- 1-2 cloves of garlic;
- salt to taste;
- 2-3 pinches of freshly ground black pepper;
- 2-3 tablespoons vegetable oil;
- fresh herbs to taste.

29.06.2019

The most delicious pancakes from zucchini with semolina in the oven

Ingredients: zucchini, egg, salt, pepper, semolina, vegetable oil

Zucchini pancakes are not at all greasy and very tasty if you cook them in the oven, and not fry them in a pan. It's a great snack or vegetable garnish for the whole family.

Ingredients:
- 1 zucchini;
- 1 egg;
- salt to taste;
- pepper to taste;
- 2 tablespoons semolina;
- 1 tbsp vegetable oil.

simplyrecipes.com

Ingredients

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

Cooking

Place the saucepan or saucepan on medium fire and heat up 2 tablespoons of oil. Add finely chopped onion and garlic and sauté, stirring occasionally, 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 rosemary from soup, add grated Parmesan and stir. Puree the soup in batches until smooth.

If the resulting puree seems thick to you, add water. Reheat soup without boiling.

Before serving, garnish with cherry tomato halves and chopped basil, drizzle with remaining oil and sprinkle with salt and pepper.


skinnytaste.com

Ingredients

  • ½ tablespoon of 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.

Cooking

Place a skillet over high heat and heat up the oil. Add minced garlic and sauté 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 a spiral or thin long strips. If the vegetable is young, you do not 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.


greatbritishchefs.com

Ingredients

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

Cooking

Place the skillet over medium heat and heat the oil. Put the cumin in there and fry for 30 seconds to reveal its aroma. Add diced potatoes and cook for 2-3 minutes.

Season with salt, chilli powder and turmeric and sauté for 2 more minutes. Mince 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 pour over lime juice.


jamieoliver.com

Ingredients

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

Cooking

Cut the eggplant in half lengthwise and chop into slices. Heat some oil in a skillet over medium heat. Fry the eggplant slices in batches for 5 to 7 minutes, until browned and softened. Put 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 send the vegetables to the eggplant.

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

Transfer 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 Stuffed with Feta from Jamie Oliver


jamieoliver.com

Ingredients

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

Cooking

Cut the onion and carrot into large cubes and mince the garlic. Coarsely chop the almonds and toast lightly in a frying pan.

Heat up 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 vegetables soften. Stir occasionally and add water if the mixture starts to burn.

Dip the cabbage leaves in portions in boiling salted water for 2-3 minutes. Then discuss. Mix sautéed vegetables with chopped dill, nuts and diced feta.

Place about 3 tablespoons of stuffing in the middle of each cabbage leaf. Roll up and place seam side down in a baking dish. Drizzle with remaining oil and bake at 180°C for 15 minutes.


natashaskitchen.com

Ingredients

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

Cooking

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

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

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


cleanfoodcrush.com

Ingredients

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

Cooking

Cut the cauliflower into pieces and grind with a blender so that it resembles rice. Finely chop the broccoli. from the seeds and cut into cubes.

Heat oil in a frying pan over medium heat. Put in 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 minced garlic and mix well.

Move the vegetables to the edge of the pan and beat the eggs into the free space. Stir the eggs and wait until they are fried.

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

8. Brussels sprouts baked with cheese

Ingredients

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

Cooking

Bring salted water to a boil and boil 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 minced garlic and thyme, as well as salt and pepper. Mix well.

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

9. Jamie Oliver's Spicy Eggplant Dip


jamieoliver.com

Ingredients

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

Cooking

Poke a few holes in the eggplant with a fork or knife. Place the vegetable on a baking sheet and bake at 180°C for 45 minutes. Cool down.

Mince garlic and parsley. Remove the seeds from the chili and cut the pepper into small pieces. Cut the eggplant in half and scoop out the flesh with a spoon.

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

Add mayonnaise if desired and mix well. Serve the dip with tortillas or saltine crackers.


cleanfoodcrush.com

Ingredients

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

Cooking

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

Thoroughly combine honey, vinegar, oil, minced 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 of olive oil;
  • salt - to taste;
  • ground black pepper - to taste;
  • a few sprigs of rosemary;
  • a few sprigs of thyme.

Cooking

Roll out the dough into a thin rectangular layer on a sheet of parchment. Transfer the parchment to a baking sheet.

Bend the edges of the dough about 1 cm. Press them with a fork, forming a beautiful pattern. Poke a few holes in the dough with a fork to keep it from puffing up while baking.

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

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

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