Vegetable stew in the oven – even more flavor andtaste. The best recipes for cooking vegetable stew in the oven:classic and modern

Vegetable stew is a favorite dish of many.

It is especially popular in the summer and autumn, when abundance
a variety of vegetables and herbs.

This tasty, flavorful dish is also very healthy.

Vegetable stew in the oven – the basic principles of cooking

In this dish you can combine almost any vegetables, herbs and
even fruit. Vegetable stew in the oven turns out even softer and
more aromatic. All due to the fact that vegetables are laid immediately, but not
take turns. In the process of baking, they are soaked in spices.
and each other, which makes the taste of the dish even more harmonious.

Another plus in favor of cooking vegetable stews in the oven,
This is the use of a minimum amount of oil. Also on top
the dish can be sprinkled with grated cheese to the surface
a delicious crust was formed.

Vegetables are peeled and ground into chunks or small pieces.
Chopped vegetables sliced, stacked layers in refractory form.
Each layer is lightly salted and seasoned with pepper. Vegetables, chopped
Sliced, seasoned with pepper and salt. Mix and spread in
form.

Vegetable stew baked in the oven for an hour. Time
Cooking may vary by used.
ingredients.

If you want to make the dish more satisfying, you can add to it.
mayonnaise, meat or cream.

Recipe 1. Vegetable stew in the oven “Summer assorted”

Ingredients

seven potatoes;

black pepper – pinch;

two carrots;

salt – 20 g;

half a head of cabbage;

sour cream – 100 ml;

zucchini;

drinking water – half a cup;

green peas – a handful;

olive oil – 75 ml;

Beef – 400 g;

Green onions, parsley and dill – in a bunch.

Cooking method

1. Wash the beef, dip it with a napkin and cut it thin
slices. Each piece slightly beat off, crush and pickle:
salt, pepper and pour over all for half an hour sour cream.

2. Peel and wash all vegetables. Zucchini and potatoes chop up
cubes. Cut the carrots into circles. Cabbage thin shred
strip it in a bowl, sprinkle with salt and rub your hands,
so she gave juice. Peas free from pods.

3. Heat resistant form oil and spread stew
in layers:

– potatoes. Salt it;

– meat with marinade;

– young cabbage;

– mugs of carrots and peas;

– chopped green onions;

– squash. Salt it;

4. Pour in some water. Cover the form with a sheet of foil and put
in preheated to 180 C oven for an hour. Shortly before the end
cooking spice stew chopped herbs and pour
olive oil.

Recipe 2. Vegetable stew in an eggplant and apple oven

Ingredients

half a kilo of eggplants;

300 grams of apples;

sea ​​salt.

Sauce

two cloves of garlic;

500 g dense tomatoes;

50 ml of olive oil;

50 g tomato paste;

25 g of minced thyme;

40 g finely chopped parsley;

To decorate the sprigs of parsley and thyme.

Cooking method

1. Wash the eggplants, rub and cut them into circles. Lay them out
in a strainer, sprinkle with salt and leave for half an hour. Then rinse and
slightly squeeze. Put on paper towel and dry.

2. Peel the apples and use a special
devices remove the core without cutting the fruit. Pulp
cut into rings.

3. Garlic free from husk. Wash tomatoes, douse them
boiling water and remove the thin skin. Cut in half. Parsley and
Rinse the thyme, shake and crumble. Lay out all
the prepared ingredients in the blender capacity, add there too
olive oil and tomato paste. Perebeyte all to puree
states.

4. Heat the oven to 220 C. Heat on medium heat
pan, pour the oil and fry in it eggplant on both sides.
Put half of the eggplants in the form, pour two spoons on top
the sauce. Put the next layer of apples and again pour the sauce.
Lay the eggplants in the final layer and pour over the remaining sauce.
Bake for half an hour. Decorate the dish with sprigs
parsley and thyme.

Recipe 3. Vegetable stew in the oven

Ingredients

воseven potatoes;

a glass of drinking water;

zucchini;

50 ml of vegetable oil;

two bulbs;

three pinches of black onions;

200 grams of cabbage;

6 g of salt;

two tomatoes;

20 g dried paprika;

a glass of green peas;

two bay leaves;

four cloves of garlic;

sprig of thyme;

50 g parsley and dill.

Cooking method

1. Peel the potatoes and cut into small pieces.
Transfer the chopped vegetable to heat resistant form with high
sides.

2. Wash, dry and chop the greens. Peel the bulbs and
chop into small pieces. Lay out all это на картофель.

3. Wash zucchini. If the vegetable skin is hard, peel it.
Затем покрошите кабачок маленькими cubes.

4. Cabbage thin shred полосками. Tomatoes wash,
wipe with napkins and coarsely chop. Send all to steel
vegetables.

5. Season the dish with salt, ground pepper, paprika and add
Bay leaf. Top with fresh green peas. Put
a sprig of thyme or other herbs to your taste.

6. Peel and chop the garlic cloves into thin slices. Add a
garlic to the rest of the ingredients. Pour in water and pour all
vegetable oil. Cover the form with a lid or sheet of foil and
put it in the oven for an hour. Cook at 180 ° C to
the softness of potatoes.

Recipe 4. Oven vegetable stew with minced meat

Ingredients

three large potatoes;

olive oil;

zucchini;

300 g pork;

squash;

salt;

two carrots;

black pepper;

two bulbs;

spice;

150 grams of cheese;

large apple;

four tomatoes;

200 ml of natural yoghurt;

80 ml of ketchup.

Cooking method

1. Wash and chop the peeled vegetables in small pieces.
Apple and carrot grate large. Fill in for a few minutes
tomatoes with boiling water. Remove them from thin skin, and the flesh
rub it.

2. Heat olive oil in a pan and put everything in it.
vegetables, except tomatoes. Salt, season with spices and salt. the fire
twist. Stir and simmer, covered with a lid, for about ten minutes. Time
Stir the vegetables from time to time. Then pour the ketchup, mix
and simmer the same amount of time.

3. Wash pork and cut into pieces. Meat with onions
mince. Fry the minced meat in a separate pan for
olive oil. Cook the mince, stirring constantly, for ten minutes.
Add a в фарш тертые помидоры, перемешайте и тушите еще столько
same time.

4. Heat the oven to 200 ° C. Put the fireproof form
half of the vegetables, pour half of the natural yogurt, pepper
and salt. Put the fried mince on the vegetables. Cover it
the remaining vegetables and cover with yogurt. Season with spices and
sprinkle with all the fine chips of cheese. Bake in the oven for 20 minutes.
Take out the stew, cut it into portions and serve in
deep dishware.

Recipe 5. Vegetable stew in the oven with mushrooms

Ingredients

200 ml of broth;

eight potato tubers;

three carrots;

dill and parsley – in half a bunch;

600 g of cauliflower;

spice;

three bell peppers;

100 g of mayonnaise;

700 g of fresh mushrooms;

300 g of hard cheese;

three onions.

Cooking method

1. Clean and wash all vegetables. Cut carrots and potatoes thin
slices. Bulgarian pepper cut into strips. Crumble mushrooms are not too
thin plates. Cauliflower disassembled into inflorescences. Bow
Shred half rings.

2. Lubricate with a piece of butter the form and place the vegetables
layered in the following order:

– potato slices;

– carrot mugs;

– cauliflower;

– Bulgarian pepper;

– plates of mushrooms;

– onion.

3. Meat broth combine with mayonnaise and spices. All is good
shake with a fork and pour the mixture of vegetables.

4. Cover the form with foil and send it to the oven, warming up
its up to 200 C, forty minutes. Then sprinkle all the cheese chips,
greens and keep in the oven until the cheese takes the ruddy
crust.

Recipe 6. Vegetable stew in the oven with white wine

Ingredients

two eggplants;

salt;

two zucchini;

Bell pepper;

two bulbs;

50 ml of olive oil;

carrot;

four tubers of new potatoes;

150 ml of dry white wine;

3 g black pepper.

Cooking method

1. We clean Bulgarian pepper from seeds and we cut it small
slices. Carrot clean and finely rubbed. Peeled Onions
finely shred. Remove peel from zucchini and cut it into pieces
average. Eggplant also cleaned from the skin and cut it
like the zucchini. Peeled potatoes cut into small pieces.

2. In a heat-resistant form with high sides lay out all the vegetables
and mix. Fill all with white wine. The form is covered with foil and
we send in the oven warmed to 200 C for an hour.

3. The readiness of the dish is determined by the potato. If she became
soft, then the dish is ready. At the end we season everything with spices and
with salt.

Recipe 7. Vegetable stew in the oven with liver

Ingredients

four small zucchini;

olive oil – 80 ml;

potatoes – 4 pcs .;

salt;

carrot – two pieces;

black pepper;

onions – two heads;

parsley – 100 g;

Bulgarian pepper – 2 pcs .;

chicken liver – half a kilo;

ripe, dense tomatoes – 2 pcs.

Cooking method

1. Grind the peeled onion and fry it over low heat,
stirring until transparent.

2. Wash my liver, strip out films and lay them on the bow. Pour in
a little boiled water and stew, stirring until the liver becomes
soft.

3. In the meantime, let’s prepare vegetables. Thoroughly wash them.
Tomatoes pour boiling water for a couple of minutes and remove them from the skin.
Carrots clean. Bulgarian pepper we clean the seeds. All vegetables
large shred.

4. In deep form, lay liver fried with onions.
Lay the vegetables on top. Cover the form with a lid or foil and
we send in the oven warmed to 200 C for an hour. When potatoes
will become soft, add finely chopped parsley, pepper and
we salt Send in the oven for another ten minutes. Before serving stew
mix and lay out on plates.

Vegetable stew in the oven – tips and tricks

• Vegetables for stew is better not to cut too small, so that the dish does not
  turned into a mess.

• If you add garlic, put it in the very the end
  cooking

• Besides the greens of onion, dill and parsley, you can add to the stew
  spinach, sorrel or any other greens.

• If you are cooking vegetable stew in the oven, layering vegetables in layers,
  Stir the dish before serving, or cut it in portions.

• To make the dish nourishing, fill the vegetables with sour cream or
  cream