Vegetable stew in the oven is an unusual recipe. Vegetable stew in the oven: cooking methods

I love summer and the beginning of autumn. Warm, good, dry. And most importantly - complete fresh vegetables. The most delicious and light dishes I get from them. And if you cut everything neatly, it also comes out beautifully. And it's not about potato dishes. Today I will share a great simple recipe, which I spied on my mother. We will prepare the perfect vegetable stew with zucchini and eggplant, baked in pots in the oven!

Kitchen appliances: saucepan for scalding tomatoes, slotted spoon, cutting board, good sharp knife, 3 roast pots with lids.

Ingredients

If you have everything you need, it's time to start choosing the ingredients of our dish.

The key to a delicious, fragrant vegetable stew cooked in the oven is fresh and quality products:

• Tomatoes choose larger - they are easier to cut. good tomatoes beautiful, red, elastic, without soft spots or cracked skin. The stalk (if the seller left it) should be green, there should be no dark, light or green spots on the vegetable. Pink sweet tomatoes look especially tasty in such a stew.

• eggplant choose carefully. A young vegetable will be tender and tasty, an old one may be bitter. good eggplant- saturated, dark purple color, green stalk. The vegetable should be elastic. The skin is smooth, shiny, without spots or soft spots.

• Bell pepper should be beautiful, juicy, elastic. You can take red, but there is a good chance that it will turn out to be "peppered", so do not take risks and buy yellow peppers. At good pepper the skin will be shiny and smooth, without spots and soft spots, the stalk will be only green and without traces of rot.

• Choosing vegetable marrow pay attention to it appearance. It should be beautiful, solid, ringing when tapped, without rotted areas and incomprehensible spots. The skin should be easily pierced with a fingernail - this is a sign that the zucchini is young and has not yet been stored. You can take a dark green vegetable, then the taste of the stew will come out more saturated. If you choose yellow or light green, the stew will come out more tender.

• Carrot in season, you can take a large one, as long as it is not too large in diameter. The place where the leaves once were should not show signs of rot. The root crop itself should be a beautiful bright orange color, firm, without soft areas and black spots.
• Spices(ground black pepper, basil and oregano), usually sold in bags. Pay attention to the integrity of such a package - if it is damaged, the aroma will not be the same at all. Also check the expiration dates of seasonings - this is also very important for the taste and aroma of the stew.

When all the ingredients are gathered in the kitchen, it's time to start the process of creating this delicious dish!

Step by step cooking

Before you start cookingvegetable stew in pots in the oven , you need to clean and wash all vegetables under running water. And now you can cook:

1. Take 800 grams of fresh tomatoes and place them in boiling water for a few seconds. Then fish them out with a slotted spoon and place them on a cutting board. Peel the tomatoes from the skin and cuttings, finely chop with a knife. Fold the chopped tomatoes into pots, dividing them into three equal parts.
   
   
2. Peel 1 large carrot, about 160 grams. Divide it into 3 approximately equal parts and cut into small cubes. Distribute the chopped carrots among the pots.
   
   
3. Peel the middle and seeds of sweet pepper weighing about 150 grams, cut it small cubes and divide evenly among the three pots.
   
   
4. Peel off the stem and cut into medium cubes 500 grams of eggplant. Divide the chopped eggplant evenly among the pots.
   
   
5. Cut a large zucchini weighing about 350 grams into medium cubes and distribute it among three pots.
   
   
6. Now add salt and black pepper to taste to the pots, sprinkle vegetables with basil and oregano. Add a small amount to each pot vegetable oil- for taste.
   
   
7. Cover the pots with lids and place in a cold oven. Set the temperature control to 180°C and let the stew cook for 40 minutes.
   
   
8. After this time, carefully remove the lids from the pots, mix their contents with a spoon and leave in the oven at the same temperature for another 15 minutes.
   
   
9. Vegetable stew in pots is ready!
   
   

Bon appetit!

Recipe video

This video shows you how to cook vegetable stew with zucchini and eggplant in pots roasting vegetables in the oven . It demonstrates how to properly cut and put vegetables in pots so that the stew comes out fragrant and beautiful.

How to decorate a dish

If you have not spared the time for beautiful, neat cutting of vegetables, the dish itself will come out very appetizing, bright, I would even say colored. And the fact that it is immediately portioned in beautiful pots will only add color to the treat. To add bright fresh colors and flavor to the stew, you can pour fresh finely chopped greens (dill, green onions, celery - whatever you like) into each serving pot or decorate the servings with individual sprigs of curly parsley.

• Tomatoes must be peeled, otherwise, during heat treatment, it will curl up and spoil the texture of the dish.
• In principle, carrots can also be grated, it will not come out so beautifully, but much faster.
• It is very important to thoroughly clean the sweet pepper from the seeds - they will be bitter in the dish.
• If you come across young eggplants, this is ideal, but pre-soak the blue “older” ones for 15-20 minutes in cold salted water, let excess bitterness come out of them.
• Before slicing the zucchini, try to pierce its skin with your fingernail. If this was done with difficulty, it is better to peel such a skin with a knife, otherwise the pieces of zucchini will come out harsh.

You can serve such a dish on plates, but, in my opinion, it looks much more beautiful in pots. Vegetable stew will be perfect light dinner for the whole family as an independent meal. And for lovers of a satisfying meal, stew can be supplemented with a side dish of rice or buckwheat.

cooking options

Ragout in the oven is very tasty. But you can cook no less appetizing. It will not come out in portions, but it is also very cool. For those who don't like eggplant, there is great recipe. It is much easier than cooking in the oven, but who is used to it. If you like more hearty dishes, the perfect dinner will be. Well, for those who are not on a too strict diet, I will recommend an excellent recipe, this is a relatively dietary meat, especially if you take fillets.

There are a lot of options on the theme of vegetable stew. Someone adds to classic recipe asparagus, someone puts white or cauliflower. I usually don’t fool around too much about the recipe and simply stew together all the vegetables that come to hand, the main thing is to do it wisely, and it will turn out great.

If you know my mom's recipe addition options or have your own interesting ideas on the topic of vegetable stews - share your thoughts in the comments!

Stew Recipes

40 minutes

60 kcal

5/5 (1)

So, I bring to your attention a fragrant and tender vegetable stew in the oven.

Variations of vegetable stew in the oven so many that sometimes it's dizzying. I chose a classic, understandable recipe for everyone.
Usually I often cook vegetables with meat, baked in the oven or cooked in a slow cooker. But today I want to present you a dish that will replenish the culinary piggy bank of not only lovers traditional cuisine, but also a good idea for fans of vegetarian food.

Vegetable stew in the oven

Kitchen appliances:baking sheet, oven, spatula, grater, garlic.

Ingredients

Step by step recipe

Preparing the necessary vegetables

Important!
Another important point. Be responsible in your choice of pepper. If you want to add juiciness and a sweetish aftertaste to the dish, then buy yellow, if you are a lover of spicy - take red pepper. Remember, the pepper should be firm and smooth.

Getting Started with Roasting Vegetables

The final stage of preparation

video recipe

If you have any questions or just want to see the process of cooking vegetables in the oven, you are welcome to watch the video.

Recipe Options

You like cabbage dishes, but you have tried everything, it seems to you possible options? Try . I like this dish because it can be used different varieties cabbage, be it broccoli or white cabbage. And most importantly - the dish is suitable for both diet menu, and for the traditional.

Many people, in particular men, cannot imagine their diet without meat, so why not give it a try? Your spouse will definitely appreciate this dish.
While fasting, you want to treat yourself to something tasty and special. An excellent option would be, fragrant and juicy, it is perfect even for lunch, even for dinner.
If you want to organize a beautiful presentation of a dish, you can prepare and serve it, for example, in eggplant boats.

Vegetable stew with zucchini in the oven in pots differs in softness and tenderness. For connoisseurs of multicooker recipes, I recommend trying it. Zucchini have delicate taste, moreover, useful and rich in potassium. Zucchini is a low-calorie product, 100 g of vegetable contains only 24 kcal. Zucchini pulp is digested by any digestive system, which gives it the right to be the first vegetable introduced into baby food.

Vegetable stew in a pot in the oven

• Time for preparing: 40 min.
• Servings: 3.
• kitchen appliances: knife, cutting board, spoon, oven, ceramic pots, pan.

Ingredients

Step by step recipe

1. Prepare 3 ceramic pots.
2. Pour water into a saucepan, bring to a boil and lower for 2 minutes. tomatoes.
   
   
   This is necessary so that the peel is better removed from the pulp when cutting.
3. Diced tomatoes are proportionally distributed among the pots.
   
   
   
4. Cut the peeled carrot into strips or cubes and distribute evenly among the pots.
   
   
   
5. We clean the pepper from the seeds, cut into strips and add to the pots.
   
   
   
6. Peel the eggplants and cut them into cubes. You can pre-soak the eggplant in order to avoid bitterness.
   
7. Cut the washed zucchini into cubes and distribute evenly among the pots.
   
   
   
8. Add a pinch of oregano and basil.
   
   
   Fill with vegetable oil.
9. 
   
   
   
10. We send our pots tounheated ovenfor 40 minutes, set the temperature to 180 °.
    Open the lids for 15 minutes. before the end of cooking to obtain a golden crust.
    
    
    

Important!
If you send your dish to a preheated oven, the pots will burst under the influence of high temperature.

If a small “I don’t want and won’t” live in the house, then vegetable stew baked in the oven with a crispy fragrant crust, it will definitely interest him with its brightness and richness of taste.

video recipe

You can view a detailed description of the dish. The girl is very good at explaining the features and stages of preparation. vegetable stew in a pot in the oven in the video.

What to serve with

With the advent of haute cuisine, the French considered stew as a kind of appetizer and served before the main course. Today, stew is served with baked meat, or as a main, independent dish. If you are serving stew as a main course, prepare a fresh vegetable salad or Korean treats. You can spread the stew on toast or bread - here's an appetizer option for you.

• To make the dish look aesthetically pleasing, we cut the ingredients evenly and evenly. You can choose the shape of the cutting at your own discretion.
• The best way to stew is to put each ingredient in a separate saucepan. This advice should not be neglected, because all vegetables have a different degree of readiness. If you are preparing a meal for hastily, pay attention to the order of bookmarking the components.
• When using eggplant in a dish, they should be soaked first to remove the bitterness.
• Vegetable stew in the oven, and especially with eggplant, goes well with meat, you can serve it with a side dish, and just as a separate dish. It will delight not only you, but also all your loved ones with its taste and aroma.
• The main advantage this dish there is an opportunity to experiment with ingredients and spices.

We wish you good luck in improvisation and delicious dishes!

Share with us ideas for cooking vegetable stew, perhaps you are cooking this dish with sauces? Or do you have a great recipe from your mom or grandma with other ingredients added? Write to us in the comments below!

Prepare all items on the list. After you need to peel the potatoes, wash and dry it. Cut the tubers into large pieces, as we are preparing the stew. Preheat the oven immediately and set the temperature to 180 degrees.

Wash and dry the zucchini, cut the zucchini into large cubes, as shown in the photo. Add zucchini to bowl with potatoes.

Peel the sweet peppers from the seeds and remove the partitions. Pepper cut into strips. Next, prepare the onion - peel and rinse, dry, cut into half rings and add to the vegetables.

Peel the carrots and cut into slices. Add carrots to vegetables.

Prepare a heat-resistant form - grease with oil. Next, you need to shift the vegetables into the form, after mixing them.

Season all ingredients with salt ground pepper and add dry garlic. Pour water into the container and seal the form with food foil.

Bake the stew for 25-30 minutes. After the specified time, take a sample, arrange the stew on plates and serve.

Roasted vegetables are a great alternative to stews. The taste is original and more interesting than the usual salads. Cooking is also much easier - you need to chop the ingredients and send them to the oven, periodically dropping by to check the readiness and enjoy the indescribable aromas.

Roasted vegetables are a great alternative to stews.

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The above recipe involves seaming for the winter, but nothing prevents you from enjoying the amazingly natural taste of the dish here and now, every day. A suitable side dish for meat and fish comes out of the oven. Zealous fans of vegetables can eat them separately, seasoned with an interesting sauce. People who prefer proper nutrition will appreciate the lack of vinegar. Artistic natures will love the combination of bright colors that excite a frantic appetite.

Ingredients for Roasted Vegetable Stew

• zucchini, carrots - 1.5 kg each;
• onion, bell pepper(take vegetables of different colors), eggplant - 1 kg each;
• celery stalks - 0.4 kg;
• tomatoes - 0.5 kg;
• chili peppers - 3 - 4 pieces;
• garlic - a large head or several small ones;
• olive oil (prepare a bottle right away, it’s hard to say exactly how much it will need);
• salt - 30 g;
• sugar - 60 g.

How to cook vegetable stew baked on a baking sheet

Preparing vegetables for roasting. In fact, this is the most time-consuming part of the work. All components must be thoroughly washed and cleaned.

Read also:

Cooking borscht dressing for the winter

If you took young zucchini, you can not cut off the skin from them and not remove the seeds (which are not there yet), just cut them into cubes. With older and larger ones, all these manipulations will have to be done, and then crushed in the same way.

The next character is eggplant. Choose ripe undamaged fruits. Cut them into rings, and then into quarters.

It is better to choose a sweeter onion for a dish - it will complement, rather than interrupt the overall taste.

Cut the pepper into strips or large squares.

You have to be careful with chili peppers. It is necessary to work with it with rubber gloves, and then throw them away without touching other products and open areas of the body. Cut it into small rings.

Leave the garlic cloves whole.

We cut tomatoes depending on their size - small ones are enough in half, larger ones into several parts.

After removing the baking sheet from the oven, immediately begin to lay out the vegetables in jars