Using the summer variety of the harvest of vegetables, do not miss the chance to prepare a fragrant vegetable stew in the oven. Due to prolonged languor in the sauce and own juice, the vegetables are stunningly delicious even in a cold form.
Stewed eggplants with vegetables in the oven
Ingredients:
- eggplant - 230 g;
- sweet pepper - 165 g;
- garlic - 4 teeth;
- olives - 16 pieces;
- onion - 90 g;
- capers - 3 tbsp. spoons;
- apple cider vinegar - 15 ml;
- tomatoes - 560 g;
- Dried oregano - 1 tbsp. a spoon;
- a handful of mint leaves, basil and parsley.
Preparation
Eggplant is famous for that it can be bitter after cooking, because in order to avoid an unpleasant surprise, before you cook the stewed vegetables in the oven, cut the fruit, generously salt it and leave the juice for about half an hour. After a while, drain the liquid, rinse the pieces, dry and start roasting. When the eggplant is browned, add to it half-rings of onions, chopped garlic and greens. As soon as the greens fade, put into the stew tomatoes, sweet peppers, olives and capers, sprinkle with apple cider vinegar and bake in a 160-degree oven for half an hour.
Serve Italian vegetable stew over a thick slice of ricotta bread.
Vegetables stewed in the oven on a baking sheet
Ingredients:
- garlic - 12 teeth;
- red dry wine - 210 ml;
- champignons - 475 g;
- carrots - 340 g;
- onion - 210 g;
- beef broth - 115 ml;
- tomato paste - 35 g;
- zucchini - 260 g;
- sweet pepper - 320 G4
- a branch of thyme and rosemary;
- tomatoes in own juice - 430 ml;
- leaf of the laurel.
Preparation
While the oven reaches a temperature of 155 degrees, it is necessary to prepare all the vegetables, pre-rinsing and optionally chopping them. In a frying pan, save large rings of onions until browning, add the garlic, and when it lets off the aroma, pour all the wine, put the dried herbs and let the liquid evaporate halfway. To fry with wine, add the rest of the prepared vegetables, mix everything thoroughly and transfer to a foil-covered baking tray. Pour the vegetables with broth, cover with a foil sheet from above and send the stew in the oven for half an hour.
Stewed vegetables in a pot in the oven
Ingredients:
- vegetable oil - 25 ml;
- onion - 110 g;
- garlic - 2 teeth;
- asparagus - 260 g;
- carrots - 280 g;
- vegetable broth - 235 ml;
- sour cream - 140 ml;
- spinach leaves - 2 handfuls.
Preparation
Quickly, save the vegetables before blanching, add the spinach and spread all over the pots. Pour the contents of the pots diluted in broth with sour cream and put in a preheated to 160 degrees oven. Vegetables stewed in sour cream in the oven will be ready after half an hour.