Dishes from vegetables. Vegetable dishes French quiche with zucchini and carrots

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 a saucepan or saucepan over medium heat and heat 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 which melts well.

Cooking

Whisk eggs, sour cream and mayonnaise. IN separate container 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 oil. 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 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.

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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 pressed garlic clove. 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 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. Add them and the tomato paste to the pan and simmer for about 5 more 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 in a food processor butter with flour. 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 cling film and refrigerate while you prepare the filling.
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 to your taste, such as 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 in 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 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