Vegetable dishes in pots. Vegetables in a pot in the oven

The most delicious fresh vegetables are seasonal, of course, but you can also cook something tasty from winter greenhouses. So treat yourself to fragrant baked vegetables at any time of the year. This recipe shows the roasting of peppers, tomatoes and onions, the composition even resembles pepperonata, and eggplant and zucchini will not be superfluous here.

It is advisable to take multi-colored peppers, this will not only decorate the color of the dish, but also improve the taste. Any onion is suitable - onion, purple, leek, etc. Aromatic herbs - fresh or dried options to suit your taste: dill, basil, thyme, Provence or Italian herb blends, etc. Vegetable oil for baking vegetables is usually taken with olive oil, but you can experiment with other types. If you have a desire, in addition to delicious vegetables, to also get a fragrant sauce, in which it is so pleasant to dip bread, then do not just grease the pots with oil, but literally pour it into them.

Vegetables in a pot are an independent dish, a side dish, an appetizer, and the basis of sauces.

Prepare fresh vegetables, vegetable oil and aromatic herbs.

Peel the onion, remove the seeds from the peppers. I'm fine with tomato skins, but if you want to, you can remove the skin by scalding the tomatoes or simply cutting it off with a vegetable knife.

Finely chop the vegetables is not necessary. Tomatoes - into 2-8 parts, depending on their size, peppers - in slices or strips, onions - large, for example, eighths.

Place vegetables mixed with each other and with aromatic herbs in pots, salt and pour in vegetable oil. Close with a lid, foil or dough.

Bake vegetables in a pot in the oven at 180-200 degrees for about half an hour, if desired, you can mix them a little in the middle of the process. At the end of cooking, you can bake for a few minutes without a lid.

Potted vegetables are ready. Fragrant, in rich sauce...

Bon appetit!

In the Balkans, in particular in Bulgaria, it is very common to cook various dishes in earthenware. Almost everywhere you can taste perfectly cooked stewed vegetables, stew or fish - in a ceramic pot. Or, as they say, gyuvech.

The material of the pot is clay, highly refractory. Most often, the pots are painted with a very beautiful ornament, and are pleasing to the eye.
The difference between Bulgarian gyuvech and other similar dishes is that an egg is broken into the finished dish, which is baked on top and gives the dish a certain charm. But this is not always done.

Always delicious stewed vegetables in a pot. Given that all ingredients are prepared differently, often some of them must first be fried or boiled.

The general principle: coarsely chopped vegetables, finely chopped greens, a lot of spices and everything is laid at the same time. Stewed vegetables are cooked on a very low heat so that the dish languishes. And the longer, the better.

And yet, this is very important, the pot is placed in a cold oven or oven. I have always been warned about this. Stewed vegetables in a pot - Balkan gyuvech. Autumn and summer always delight us with vegetables.

Stewed vegetables in a pot. step by step

Ingredients (serves 4)

• Zucchini 1 pc
• Eggplant 1 pc
• Potato 2 pcs
• Sweet pepper 2 pcs
• Tomatoes 3-4 pcs
• Onion 1 pc
• Garlic 2-3 cloves
• Parsley and dill 3-4 branches
• Olive oil 3-4 tbsp. l.
• Dry white wine 100 ml
• Spices: salt, black pepper, bay leaf, savory taste

1. It is surprising that it is not common for us to cook in pots, because food in pots is much more juicy and tasty than cooked in a pan or pan, the aroma of the whole dish is preserved inside the pot, for this the lid is often “sealed” with dough. Stewed vegetables in a pot are not boiled or fried, and even, by and large, are not stewed. And this is not the end. They are more likely to languish there. In addition, food in a ceramic pot practically does not burn.
2. It is recommended to rinse the ceramic pot with cold water before laying the food, and let it stand for 10-15 minutes. It is necessary that the pores of the ceramics absorb water, then the stewed vegetables will be much juicier.
3. Onions, peppers and eggplant should be fried a little before laying in a pot. Firstly, they will give a pleasant aroma to stewed vegetables, and secondly, they will be much softer and tastier. Onions become sweeter when fried.
4. Peel the onion and cut into thin strips. Fry the onion in vegetable oil until soft and lightly browned.
5. Sweet pepper - very beautiful if the peppers are of different colors, peel and cut into large pieces. Peel the eggplant and cut into cubes. Potatoes are also peeled and cut into cubes. The size of the cut is up to you, but I think that you should not cut it too finely.
6. Add chopped pepper to the fried onion and fry everything together until the pepper is soft. If the pepper is thick enough, it can simply be baked and peeled. And then cut. In this case, it is not necessary to fry it.
7. Transfer the mixture of onion and pepper to a pot, level it so that the mixture is completely distributed over the bottom.
8. Place diced potatoes on top in a single layer.
9. Eggplant, cut into cubes, fry in the oil remaining after frying the onion. Eggplant absorbs oil like a sponge, but do not add oil. Just fry the eggplant in a skillet for a few minutes.
10. Place the peeled and diced raw zucchini on top of the potatoes. If the zucchini is already with formed seeds, then it is better to cut out the seeds.
11. Add a little salt, ground black pepper and one teaspoon of dry savory - in Bulgarian "chubrica". An exceptionally suitable spice for vegetables and meat in a pot.
12. Scald the tomatoes with boiling water, remove the skin and remove the seeds. Coarsely chop the pulp of the tomatoes and arrange on top of the zucchini.
13. From the very top put the fried eggplant.
14. Grate garlic on top of a fine grater and sprinkle everything with chopped herbs.
15. Pour 100 ml of dry white wine and 100 ml of water into a pot.
16. Cover the pot with a lid and place in the oven. And only after that turn on the gas. Set the temperature in the oven to 220-230 degrees.

    

Step 1: Prepare the eggplant.

Rinse the eggplant, dry it with paper towels, cut into cubes or plump strips, as you like more. Then put the pieces of vegetable in a colander, sprinkle with a little salt, mix and leave for 15-20 minutes. After that, the eggplant will need to be washed several times with cold running water and dried again with paper towels.

Step 2: prepare the potatoes.

Rinse the potatoes thoroughly with water, then peel and rinse again. Cut the peeled and washed potatoes into medium-sized cubes.

Step 3: prepare the carrots.

Rinse and peel the carrots in much the same way as the potatoes, and then grate on a medium or coarse grater.

Step 4: prepare the onion.

Peel the bulbs, cut off the remnants of the roots, rinse with cold water and, without wiping dry, immediately cut into cubes. And to make the onion juice splatter even less on the sides, moisten the kitchen knife too.

Step 5: Prepare the bell pepper.

Peel the sweet pepper from the seeds and remove the green tail, rinse inside and out, dry with towels and cut into cubes, just do not grind it very much.

Step 6: prepare the mushrooms.

Sort fresh mushrooms, rinse and clean. It is better to take forest ones, but at the moment I only have purchased champignons.
Cut the prepared mushrooms into small pieces and fry in a pan in vegetable oil until cooked.

Step 7: Prepare the Roast.

While the mushrooms are fried, you can also prepare eggplant with onions and peppers. To do this, heat the vegetable oil in a frying pan, pour the onion into it and fry until golden brown. Then put the eggplant and slices of bell pepper there. On medium heat, simmer vegetables in the same way as mushrooms, that is, until fully cooked. Don't forget to stir so nothing burns.

Step 8: Stew vegetables in a pot.

Put the oven on to heat up 180 degrees Celsius. Lay prepared vegetables in layers in peas. That is, potatoes to the very bottom, then carrots, eggplant and pepper fried with onions, and mushrooms to the very top. Do not forget to add pepper, salt and herbs between the layers. Pour the vegetables with boiled water, close the pots with lids and send to the oven for 40-60 minutes until the potatoes are cooked and soft. Hot pots can be served as soon as you take them out of the oven.

Step 9: serve vegetables stewed in a pot.

Vegetables stewed in a pot are a stand-alone lunch or dinner, but if you don’t understand at all how a meat-free meal can be considered a complete meal, use them as a side dish. You can serve both in hot pots, which is certainly more interesting and awakens the appetite, or by putting them on a plate. After cooking, vegetables can be sprinkled with fresh dill or green onions, add sour cream or tomato paste, to each his own.
Bon appetit!

In fact, you can add almost any vegetable that you currently have at your disposal. It can be zucchini, and tomatoes, and fresh cabbage.

Add seasonings as you like. And, if you really want, you can even add a bouillon cube.

Of course, fresh, young vegetables are the most delicious.

It has its own specific taste and aroma. Such dishes are significantly different from their counterparts cooked in a pan. In addition, the pots look great when served on the table.

Vegetables in pots

For cooking you will need:

• green beans - 120 g;
• cauliflower - 120 g;
• carrots, onions - 1 each;
• potatoes - 4-5 pieces;
• vegetable oil;
• parsley, bay leaf;
• salt pepper.

First you need to peel the potatoes and cut into cubes. Divide the cauliflower into florets and wash thoroughly. If necessary, cut the inflorescences in half. Now peel the carrots and cut into thin rings. Then chop the onion in half rings. Beans should be cut in half. Now you need to take and place potatoes, onions and carrots, beans in them, salt everything, sprinkle with pepper, and put a piece of butter on top. After that, mix all the vegetables and add at the end. Pour a third of a glass of boiled water into each pot and place in the oven for 46 minutes. Cook at 195 degrees. When the vegetables are ready, sprinkle them with chopped herbs.

Vegetables in pots with meat

Ingredients for 6 servings:

• carrots - 2-3 pieces;
• veal - 750 g;
• cauliflower - 550 g;
• broccoli - 450 g;
• onions - 2-3 pieces;
• green beans - 370 g;
• garlic - 5-6 cloves;
• broth - 0.6 l;
• greenery;
• butter;
• pepper, salt.

First, cut the meat into pieces and fry in a pan until half cooked. Then spread all the ingredients of the dish in pots - put the fried veal on the bottom, sprinkled with pepper and salt, then coarsely chopped onions, carrots, chopped garlic, beans and cauliflower and broccoli inflorescences. Sprinkle all this with salt, pepper, herbs. Then lay out a piece of butter and pour vegetables in pots with broth (half a cup). The dish is cooked for about an hour at 175 degrees. Bon appetit!

Vegetables in pots with sour cream

Cooking Ingredients:

• cabbage - 450 g;
• potatoes - 450 g;
• bulb;
• carrot;
• sour cream - 240 g;
• garlic - 2-3 cloves;
• cheese - 140 g;
• dill;
• tomato paste - 1 spoon;
• salt, spices.

First you need to boil the potatoes until half cooked, then cut into circles. Cabbage should be stewed with onions and carrots. Now put cabbage in pots, potatoes on top. After that, you need to prepare sour cream sauce. Take sour cream and mix it with tomato paste, squeezed garlic, chopped herbs, spices. Pour the resulting mixture with a small amount of water and mix until a homogeneous consistency is obtained. Pour this sauce over vegetables and sprinkle with grated cheese. Bake at 175 degrees for half an hour. It turns out very tasty!

Eggplants in pots

Products for 3-4 servings:

• champignons - 450 g;
• onions - 3-4 pieces;
• sour cream - a glass;
• eggplant - 4-5 pieces;
• cheese - 120 g;
• salt, flour, vegetable oil.

First, wash the eggplant, cut into circles and salt. Then roll in flour and fry in butter. Then put on a plate. Rinse the mushrooms and onion, then cut the onion into rings, and the mushrooms into slices. Then you need to fry them until half cooked. After that, put the vegetables in layers in pots and pour a mixture of sour cream, flour and salt. Cover each pot with a lid and place in the oven for 23 minutes at 185 degrees.

Baked salmon with vegetables in pots

Products for cooking:

• pink salmon - 0.6 kg;
• and black ground);
• dried basil;
• greenery;
• the bulb is large;
• salt, seasoning for fish;
• lemon;
• tomatoes - a couple of pieces;
• bell pepper;
• carrot.

Initially, you need to prepare a marinade in which the fish will be infused. To do this, mix salt, dried basil, lemon juice, finely chopped onions, red and black peppers, chopped herbs and rub the cleaned and washed fish with the resulting fragrant mixture, then wrap it in cling film and place in the refrigerator overnight.

The next morning, take the fish out and cut into portions. Put a couple of pieces of pink salmon in each pot. Then fill with chopped vegetables - carrots, tomatoes, bell peppers, onions. Then add some greens and a slice of lemon. Bake pink salmon for an hour at 175 degrees.

We invite you to try dishes in a pot without meat, which are not difficult to prepare, are not expensive, and do not harm your health and figure. Also, such recipes will be very popular with people who fast!

Vegetables in rustic pots

Rustic Potted Vegetables is an easy recipe for a quick dinner. This dish is ideal for fasting days, also for those who follow proper nutrition and their figure.
Ingredients:

• White cabbage - half heads
• Half an onion
• Potato - 5 pcs.
• Half a zucchini
• Carrots - 2 pcs.
• Sweet pepper - 1 pc.
• Prunes
• Garlic

Spices

• Bay leaf
• Coriander
• Allspice
• Dried herbs to taste

Cooking

1. First, chop up the cabbage. Big enough. Better cubes.
2. Next, cut the potatoes also large, into 4 parts.
3. Put cabbage and potatoes in a pot.
4. Cut the onion into 4 pieces and put one onion slice in each pot.
5. Cut the zucchini into large squares. Put on top of the pots.
6. Cut the carrot into large circles and also put it on top in a container.
7. Cut the pepper into medium slices and spread to the rest of the ingredients.
8. We also put in each pot one plum and one clove of garlic, which must be cut into 4 parts.
9. We divide one leaf of lavrushka into 4 parts - each part into a pot.
10. Now comes a pinch of cumin, coriander, one pea of ​​allspice and salt.
11. Dried herbs can be added if desired.
12. Pour water over our vegetables so that the water covers them.

Dough for the lid

1. First, salt the flour and add water to it.
2. Kneaded dough.
3. We divide the dough into 4 parts and make flat cakes the size of the neck of our pot.
4. We cover our pot with dough (instead of a lid).
5. We put in the oven and bake for 40-50 minutes at a temperature of 200 degrees.

Recipe from the channel - Irina Kuzmina

Fragrant rice in pots

Aromatic rice in pots is an amazing mix of spices and ingredients. Spices add spices, but tomatoes with olives add incredible piquancy to the dish.
For cooking you need

• Steamed long grain rice - 1 cup
• Tomato - 1 pc.
• Olives - 15 pcs.
• Carrot - 1 pc.
• Butter - 3 tbsp.
• Vegetable oil - 2 tbsp.
• Tomato - 3 tablespoons
• Water - 1 glass

Spices

• Fenugreek
• Curry
• Asafoetida
• Basil
• Bay leaf
• Red pepper (just a little)
• Chopped fresh parsley

You can see what to do with this abundance of products and how to make a delicious dinner. Discover new flavors of these familiar products.

Buckwheat in a pot with green onion and egg

This is an elementary recipe that lovers of buckwheat will really like, because there is an opportunity to enjoy not only boiled buckwheat.

You will also like this dish in pots for those who like to cook everything quickly and not strain in the kitchen. And of course, men who do not know how to cook will be able to cope with such a simple dinner.

You will need:

• buckwheat
• mushrooms
• green onion

Ragout of vegetables in pots with eggplant and zucchini

A successful combination of vegetables gives us an amazing pot stew. It can be used both alone and with buckwheat, rice, pasta.
Ingredients

• Eggplant - 500 g (3 small pieces)
• Zucchini - 360 g (1 large)
• Carrots - 160 g (1 piece)
• Tomatoes - 800 g (4 medium tomatoes)
• Bulgarian pepper - 1 piece (150 g)
• dried basil
• oregano
• Salt and pepper to taste
• Vegetable oil

You can see a step-by-step cooking recipe with a description and a video recipe that we have prepared for you!

Vegetable stew in pots with potatoes and wild mushrooms

Stew in pots with forest mushrooms is an unusually healthy dish. Not only because of the method of preparation, but also thanks to forest mushrooms. Of course, if you wish, you can replace forest mushrooms with ordinary champignons.

Cooking

1. Fry the potatoes in a pan until golden brown.
2. Separately fry carrots and onions.
3. Fry chanterelles with onions.
4. We put everything in layers in pots and put in a cold oven.
5. Cooking 50 min. at a temperature of 190*C.

We have prepared a cooking method with a description and a video recipe in a separate article, which you can see Bon appetit and new discoveries in the field of cooking!