Vegetable ragout - a useful dish, low-calorie, and most importantly - available at any time of the year. The combination of vegetables in the recipe depends on the season, but, as a rule, vegetable ingredients are easily interchangeable, so you can prepare a new dish according to the old recipe every time.
How to cook a vegetable stew in the oven?
Ingredients:
- eggplant - 2 pieces;
- zucchini - 2 pcs .;
- Bulgarian pepper - 1 pc .;
- tomatoes - 6 pcs .;
- garlic - 3-4 cloves;
- onions - 1 pc .;
- olive oil;
- smoked paprika - 1 pinch;
- salt, pepper - to taste;
- thyme, parsley - to taste.
Preparation
Oven warm up to 180 degrees. All my vegetables and clean, then cut into cubes. In a deep frying pan, warm up the olive oil and fry onion and garlic until golden brown. Solim and pepper the dish, add a pinch of paprika.
We fall asleep in the frying pan of the remaining vegetables and wait until they also acquire a golden hue. Now the contents of the frying pan can be transferred to a pot and pour 125 ml of water. We cook the vegetable stew in the oven with the eggplant 2 hours, lowering the temperature of the oven to 160 degrees.
Recipe for vegetable stew in the oven
Ingredients:
- vegetable broth - 400 ml;
- olive oil;
- onions - 3-4 pcs .;
- tomato paste - 1/3 of a century;
- garlic - 3 cloves;
- carrots - 3 pieces;
- potatoes - 3-4 pieces;
- mushrooms - 300 g;
- dry red wine - 1/2 tbsp .;
- salt, pepper - to taste;
- green peas - 300 g;
- water - 2 tbsp. spoons;
- starch - 1 tbsp. a spoon;
- fresh greens.
Preparation
Onions cut into thin slices and fry in a brazier in olive oil. Once the onion turns golden, add crushed garlic to it and continue cooking for another minute. Mix the contents of the brazier with tomato paste and fill it with vegetable broth . Now in the brazier you can send potato and carrot cubes, chopped mushrooms, peas and wine. Salt and pepper add to taste.
Oven reheat to 160 degrees. Starch is bred in water and mixed with vegetables in a brazier. Then put the stew in a pot and put the dish in the oven for 40-45 minutes. Sprinkle with fresh herbs.
Vegetable stew baked in the oven with cheese
This dish is hard to call a stew in the classical sense of the word, it rather resembles a casserole that includes both stewed and roasted ingredients baked together with a creamy-cheese mass, which at the end of cooking turns into a gentle sauce. Well, how can you deny yourself such a treat?
Ingredients:
- olive oil - 2 tbsp. spoons;
- onions - 2 pcs .;
- garlic - 6 denticles;
- water 250 ml;
- kinoa - half a century;
- tomato paste - 2 tbsp. spoons;
- salt, pepper - to taste;
- tomatoes in its own juice - 400 g;
- mushrooms - 200 g;
- basil - 1 bunch;
- eggplant - 2 pieces;
- Greek yogurt - 1 1/2 items;
- feta cheese - 120 g;
- eggs - 2 pcs.
Preparation
In a frying pan with olive oil fry onion and garlic. We add there a glass of water and croup kinoa, as well as tomato paste salt
Eggplant sliced thin slices and fry until golden-colored on both sides. Similarly, fry and mushrooms.
Oven warm up to 180 degrees. Whisk yogurt with cheese and eggs. Lubricate the form for baking with oil and lay out on it layers of the ingredients of our stew: eggplant, tomato mixture, cheese-egg mixture, mushrooms and again eggplant. From the top distribute the remains of cheese mass and put the dish in a preheated oven to bake for 40-45 minutes. Finished dish sprinkled with fresh basil and served to the table, slightly chilling beforehand.