Complex dishes from vegetables. Vegetable dishes

SimplyRecipes.com

Ingredients

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

Cooking

Put a saucepan or a saucepan on the middle fire and warm up 2 spoons of oil. Put a finely chopped onion and garlic and fry, stirring, 6-8 minutes.

Add chopped with small cubes, beans, rosemary, water, salt and pepper. Bring to a boil and prepare for another 20-25 minutes, until tomatoes become very soft.

Remove rosemary from soup, add the grated parmesan and mix. Pourish soup to homogeneous consistency.

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

Before serving, decorate the halves of cherry tomatoes and chopped basil, pour the remaining oil and sprinkle with salt and pepper.

Skinnytaste.com.

Ingredients

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

Cooking

Put the frying pan on a strong fire and warm the oil. Lay out chopped garlic and roast 30 seconds. Add dried in half or on quantity of tomatoes, paprika, salt and pepper.

Touching under the cover on slow fire about 15 minutes, until tomatoes are softened. Cut the zucchini helix or thin long stripes. If a young vegetable is not needed to clean it.

Put the zucchini and chopped basil in the pan. Season the salty dish and prepare on medium heat 2-4 minutes, periodically shaking the frying pan.

GreatBritishchefs.com

Ingredients

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

Cooking

Put the frying pan on the middle fire and warm the oil. Put the quinent there and fry 30 seconds to reveal its fragrance. Add chopped potatoes and prepare 2-3 minutes.

Season salt, ground chili and turmeric and fry another 2 minutes. Grind garlic and ginger, lay out to potatoes, mix and prepare 2-3 minutes.

Add the string beans, finely chopped tomato and tomato paste. Mix and cook for a few more minutes until the potato becomes soft. Remove from the fire and pour Lyme juice.

jamieoliver.com.

Ingredients

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

Cooking

Cut the eggplant along in half and lie slices. Heat a little oil in a frying pan on medium fire. Fry pieces of eggplant with parts of 5-7 minutes, until they are twisted and do not soften. Put into a deep bowl.

Decorate onions with thin half rings, and garlic plates. Throw them to the pan, add some more oil and fry for about 5 minutes. Then send vegetables to eggplant.

Cut potatoes with cubes, and tomatoes and zucchini - circles. Put into a bowl of fried vegetables, add entire Cherry, Passat, Water, Oregano and chopped parsley. Season salt and pepper and mix well.

Place the vegetables in the form for baking and pour oil. Prepare in the oven for 30 minutes at a temperature of 220 ° C, and then another 20-30 minutes at 200 ° C.

5. Vegetable cabbage rolls with Feta from Jamie Oliver

jamieoliver.com.

Ingredients

• 1 small bulb;
• 750 g of carrots;
• 4 cloves of garlic;
• 25 g almonds;
• 3 tablespoons of olive oil;
• 1 teaspoon of the Kumin;
• salt to taste;
• ground black pepper - to taste;
• 8 large leaves of the Savoy cabbage;
• several twigs of dill;
• 50 g Feta Cheese.

Cooking

Cut onions and carrots with large cubes and grind garlic. Largely barely almonds and slightly learn in the pan.

Preheat 2 spoons of oil and fry the onions and carrots. Add garlic, quinet, salt, pepper and a little water. Prepare under the lid about 5 minutes, until vegetables soften. Periodically stir and pour water if the mass begins to burn.

Parts Lower the cabbage leaves into boiling salted water for 2-3 minutes. Then dry. Mix roasted vegetables with chopped dill, nuts and sliced \u200b\u200bfeta cubes.

Put about 3 tablespoons of the filling for the middle of each cabbage sheet. Wrap and post the seam down into the baking shape. Pour the remaining oil and bake at a temperature of 180 ° C 15 minutes.

Natashaskitchen.com.

Ingredients

• 4 eggs;
• 3 tablespoons sour cream;
• 3 tablespoons of mayonnaise;
• 4 tablespoons of flour;
• ½ teaspoon;
• ½ teaspoon of corn starch;
• 450 g cabbage;
• salt to taste;
• several twigs of dill;
• several Green Luke Feathers;
• a piece of butter;
• 120 g Mozzarella or solid cheese, which melts well.

Cooking

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

Patch the cabbage, season with salt and remember with your hands. Add a finely chopped greens and mix.

Lubricate with oil baking shape. It is best to suit the form with a diameter of 22 cm. Lay out the cabbage into the shape, pour the dough and sprinkle with the tremble cheese. Bake 35 minutes at a temperature of 190 ° C.

Cleanfoodcrush.com.

Ingredients

• 1 kochan cauliflower;
• 1 small broccoli kochan;
• 1 red Bulgarian pepper;
• 1 small bulb;
• 150 g of 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 cauliflower into parts and grind the blender so that it becomes reminding rice. Finely babbled broccoli. From seeds and cut into cubes.

Preheat oil in a frying pan on medium heat. Put onions chopped onion there and fry 2-3 minutes before soft. Add cabbage, broccoli, pepper, peas and corn and prepare 5-6 minutes. Throw the chopped garlic and mix well.

Slide vegetables to the edge of the frying pan and on the free space to drive the eggs. Stir the eggs and wait until they recharge.

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

8. Brussels Cabbage, baked under cheese

Ingredients

• salt to taste;
• 900 g of Brussels cabbage;
• 2 tablespoons of olive oil;
• 2 teeth;
• several twigs of thyme;
• ground black pepper - to taste;
• 100 g Mozzarella;
• 30 g of parmesan;
• several twigs of parsley.

Cooking

Bring the salted water to boil and boil cappist in it 10 minutes. Catch off the vegetables on the colander to the glasses excess fluid.

Place the cabbage to the baking sheet. Pour oil, sprinkle with chopped garlic and thyme, as well as salt and pepper. Mix well.

A glass of cups give each kochan 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. Before serving, decorate cabbage chopped parsley.

9. Spicy Eggplant Dip from Jamie Oliver

jamieoliver.com.

Ingredients

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

Cooking

Make a few punctures for a fork or a knife on eggplant. Put the vegetable on the baking sheet and bake at 180 ° C for 45 minutes. Cool down.

Grind garlic and parsley. Remove seeds from Chile and cut the pepper with small pieces. Cut eggplant in half and spoon will slip the pulp.

Grind the pulp of eggplant, garlic, parsley, chili, oil, lemon juice, paprika, salt and pepper to homogeneous consistency.

If you wish, add mayonnaise and mix thoroughly. Serve dip with cakes or salty crackers.

Cleanfoodcrush.com.

Ingredients

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

Cooking

Cut the cucumber and carrots with a spiral using a special knife. Melko barely parsley. Put vegetables and greens in a bowl.

Correct honey carefully, vinegar, oil, chopped garlic, salt and pepper. Pour this mixture of salad and mix well. Decorate cashews and sesame.

• layer test;
• 2-3 potatoes;
• 2 tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• several sprigs of rosemary;
• several twigs of thyme.

Cooking

On a sheet of parchment, roll the dough with a thin rectangular layer. Place the parchment on the baking sheet.

Bend the edges of the test of approximately 1 cm. Press them for a fork, forming a beautiful pattern. Make a few punctures for a fork on the test so that it does not swell during baking.

Clean potatoes and cut into very thin plates. Put them on the dough, tap oil, sprinkle with salt, pepper and half chopped herbs - those indicated in the ingredients, or any other.

Bake at a temperature of 190 ° C 35-40 minutes. Pie must be twisted, and potatoes - to become soft.

Ready dishes decorate the remaining herbs and serve with sour cream.

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Tasty should not always be harmful. Our desire for every opportunity to grab for fried and sandwiches is only a matter of habit.

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

Brucketta with fresh vegetables

Ingredients:

• baguette - 1 pc.
• tomatoes Medium - 4 pcs.
• pepper Sweet green - 1 pc.
• radish - 6 pcs.
• garlic - 3 teeth
• leek-shallot - 1 pc.
• parsley - a small beam
• olive oil - 3 tbsp. l.
• balzamic vinegar - 2 tbsp. l.
• salt, pepper - to taste
• parmesan grated - 1 tbsp. l.

Cooking method:

1. Mix 2 tbsp. l. Olive oil with finely chopped or passed through the press of cluster of garlic. Baguette cut in half, and then each half divided along 2 parts.
2. Lubricate every piece of baguette with garlic butter, put on a baaghet and fry in a preheated to 180 ° C overtook for 10 minutes.
3. At this time, in the salad bowl, chopping tomatoes, sweet pepper, radishes and bow-shallot. Add a chicken parsley, squeeze garlic, salt, pepper, fill with olive oil and balsamic vinegar.
4. As soon as the toasts are ready, get them out of the oven, lay out vegetables on top and sprinkle with parmesan.

Baked vegetables in tomato sauce

Ingredients:

• eggplant - 1 pc.
• small zucchini - 1 pc.
• red Bulgarian pepper - 2 pcs.
• medium bulb - 2 pcs.
• olive oil - 3 tbsp. l.
• garlic - 3-4 teeth
• chipping of the Kummin (Zira)
• chipping dried oregano
• pinching hammer coriander
• tomato paste - 2 tbsp. l.
• middle Tomato - 4 pcs.
• greens - a small beam
• salt, pepper - to taste

Cooking method:

1. Vegetables wash. Eggplant and zucchini cut into rings of medium thickness, pepper cut into cubes.
2. Mix in a bowl finely chopped onions and garlic, oil, grass and frying at a pre-warmed frying pan about 5 minutes.
3. At this time, wash and scat tomatoes. Remove the skin and smile in a blender. We add them and tomato paste to the pan and the pastry for about 5 minutes.
4. We lay out into the form for baking an eggplant ring and a zucchini, on top of pour a tomato mixture from the frying pan, sprinkle with salt and pepper. Cover the shape of the foil and send it into the oven. We bake at a temperature of 200 degrees to the softness of vegetables (about 40 minutes).
5. When the dish is ready, we sprinkle its finely distorted greens and serve hot on the table.

Parafall paste with vegetables

Ingredients:

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

Cooking method:

1. Onions, carrots and celery cleaned. Onions are finely chopped, and grind carrots and celery on a large grater.
2. Fry vegetables in a frying pan with olive oil on strong fire for 5 minutes, stirring regularly.
3. Boil pasta in salted water, following instructions on the package.
4. After the "bows" boils, add them to the pan to vegetables, salt, pepper and fry for a few more minutes. Sprinkle paprika before serving.

French quiche with zucchi and carrots

Ingredients:

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

Cooking:

1. Mix in the kitchen combine softened butter with flour. Add 80 ml of water, pinch salts and 1 egg. If the dough it turned out too sticky, add some more flour. It should easily move away from the bowl.
2. The resulting dough roll into the ball, wrap the food film and remove in the refrigerator while the filling is prepared.
3. Prepare vegetables: With a universal knife for vegetables, cut the zucchini and carrots with thin longitudinal plates. If necessary, carrots can be cleaned.
4. Lower carrot slices in boiling water, but not more than a minute to make them more plastic.
5. Remove the dough from the refrigerator. On the work surface, sprinkled with flour, roll out the dough into the reservoir.
6. Baking the baking shape and sprinkle with flour slightly. Share rolled dough and carefully wrap the edges. Start laying in the dough vegetables in a circle. If zucchini slices are much higher than carrot slices, they can be cut in half.
7. In a separate bowl, beat 3 eggs, milk and cream. Salt. You can add other spices, such as ground pepper or curry to your taste. Pour this mixture on the pie to completely cover the flower of vegetables.
8. Bake in the oven preheated to 180 ° C for about 50 minutes.

Tomato puree soup with baked pepper

Ingredients:

• tomatoes (best use "Bull Heart") - 750 g
• pepper Bulgarian Red - 3 pcs.
• onion Red - 1 pc.
• garlic - 6 teeth
• vegetable Broth - 500-600 ml
• basil Fresh - a small beam
• olive oil - 3 tbsp. l.
• tabasco sauce - to taste
• salt, pepper - to taste

Cooking:

1. Leek clean and cut into 4 parts. Garlic do not clean, but only divided into teeth. Peppers lubricate with olive oil and lay out on the baking sheet.
2. On the other baking sheet, put tomatoes, onions and garlic, sprinkle with olive oil from above, cover this baking sheet. Place vegetables in the oven preheated to 180 ° C and bake 35-40 minutes.
3. Cool vegetables. Then remove the skin from peppers and remove seeds. Baked garlic cleaned.
4. Place all the ingredients in a blender, salt, pepper, add to the taste of tobasco and basil, pour vegetable broth and beat at maximum speed to homogeneous consistency. Before serving the soup to heat up to the desired temperature or served cold.

Cauliflower and broccoli with garlic baked in the oven

Ingredients:

• cauliflower - 250 g
• broccoli - 250 g
• garlic - 2 teeth
• coriander seeds - 1 tsp.
• olive oil - 2 tbsp. l.
• salt to taste
• black Ground Pepper - To Taste

Cooking:

1. Disassemble cauliflower and broccoli on inflorescences. Place the vegetables in a large bowl and sprinkle with pushed coriander seeds.
2. In a mortar, sort garlic with 1 tsp. Salts and add butter.
3. Then you need to sprinkle the vegetables with the resulting mixture and mix thoroughly.
4. Add salt and pepper to taste and lay out on the tray. Bake for 30 minutes.

Vegetable stew with garlic and pepper

Ingredients:

• olive oil - 1 tbsp. l.
• creamy oil - 1 tbsp. l.
• garlic - 3 teeth
• chile Pepper - 1 pc.
• zucchini - 2 pcs.
• yellow pepper - 1 pc.
• red pepper - 1 pc.
• leek-shallot - 1 pc.
• salt, pepper - to taste

Cooking:

1. Vegetables cut into large slices. Garlic and chili pepper finely chop.
2. Olive and butter heat together in a large pan. Fry garlic and chili pepper for about 5 minutes.
3. Add zucchini, yellow pepper, red pepper and leek-shallot. Fry, cover with a lid and stew until soft. Sell \u200b\u200bsalt and pepper.

Mushroom Salad with Beans