Vegetable stew is a favorite dish of many.
It is especially popular in the summer and autumn, when an abundance of a wide variety of vegetables and herbs.
This delicious, aromatic 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 fruits. Vegetable stew in the oven is even more tender and aromatic. All thanks to the fact that vegetables are laid immediately, and not in turn. During baking, they are saturated with the aromas of spices and each other, which makes the taste of the dish even more harmonious.
Another advantage in cooking vegetable stew in the oven is the use of a minimum amount of oil. In addition, grated cheese can be sprinkled on top of the dish to form a delicious crust on the surface.
Vegetables are peeled and chopped in slices or small pieces. Sliced vegetables in slices are laid in layers in a refractory form. Each layer is lightly salted and seasoned with pepper. Chopped vegetables, season with pepper and salt. Mix and spread in a mold.
Vegetable stew is baked in the oven for an hour. Cooking times may vary depending on the ingredients used.
If you want to make the dish more satisfying, you can add mayonnaise, meat or cream to it.
Recipe 1. Vegetable stew in the oven "Summer Assorted"
Ingredients
seven potatoes;
black pepper - a pinch;
two carrots;
salt - 20 g;
half a head of young cabbage;
sour cream - 100 ml;
zucchini;
drinking water - half a glass;
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, soak it with a napkin and cut into thin slices. Lightly beat each piece, chop and pickle: salt, pepper and pour sour cream for half an hour.
2. Peel and wash all vegetables. Zucchini and potatoes crumble into cubes. Cut the carrots into circles. Thinly chop the cabbage in strips, put it in a bowl, sprinkle with salt and wash your hands with it so that it gives juice. Peas free from pods.
3. Grease the heat-resistant form with oil and lay the stew in layers:
- potatoes. Salt;
- meat with marinade;
- young cabbage;
- mugs of carrots and peas;
- chopped green onions;
- zucchini. Salt;
4. Pour in some water. Cover the mold with a sheet of foil and place in an oven preheated to 180 ° C for an hour. Shortly before cooking, sprinkle the stew with chopped herbs and pour olive oil.
Recipe 2. Vegetable stew in the oven from eggplant and apples
Ingredients
a pound of eggplant;
300 g of apples;
sea salt.
Sauce
two cloves of garlic;
500 g of dense tomatoes;
50 ml of olive oil;
50 g of tomato paste;
25 g chopped thyme;
40 g finely chopped parsley;
To decorate parsley and thyme sprigs.
Cooking method
1. Wash eggplant, wipe and cut into circles. Put them in a sieve, sprinkle with salt and leave for half an hour. Then rinse and squeeze slightly. Put on a paper towel and pat dry.
2. Peel the apples and using a special device remove the core without cutting the fruit. Cut the pulp into rings.
3. Remove the garlic from the husk. Wash the tomatoes, pour boiling water over them and remove the thin skin. Cut in half. Rinse parsley and thyme, shake and chop finely. Put all the prepared ingredients in a blender bowl, add olive oil and tomato paste there. Interrupt everything to a puree state.
4. Preheat the oven to 220 C. On a medium heat, preheat the pan, pour oil and fry the eggplant in it on both sides. Put half the eggplants into a mold, pour on top with two tablespoons of sauce. Put apples in the next layer and pour over the sauce again. Put eggplant in the last layer and pour over the remaining sauce. Bake for half an hour. Garnish the finished dish with sprigs of parsley and thyme.
Recipe 3. Vegetable stew in the oven
Ingredients
eight potatoes;
a glass of drinking water;
zucchini;
50 ml of vegetable oil;
two onions;
three pinches of black onion;
200 g of cabbage;
6 g of salt;
two tomatoes;
20 g of dried paprika;
a glass of green peas;
two bay leaves;
four cloves of garlic;
sprig of thyme;
50 g of parsley and dill.
Cooking method
1. Peel the potatoes and cut into small pieces. Put the chopped vegetable in a heat-resistant form with high sides.
2. Wash, dry and chop greens. Peel and chop onions in small pieces. Put it all on the potatoes.
3. Wash the zucchini. If the peel of the vegetable is hard, peel it. Then crumble the zucchini into small cubes.
4. Thinly chop the cabbage in strips. Wash the tomatoes, wipe with napkins and chop coarsely. Send everything 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 garlic to the rest of the ingredients. Pour in water and pour all over with vegetable oil. Cover the mold with a lid or sheet of foil and put it in the oven for an hour. Cook at 180 ° C until the potatoes are soft.
Recipe 4. Vegetable stew in the oven with minced meat
Ingredients
three large potatoes;
olive oil;
zucchini;
300 g of pork;
squash;
salt;
two carrots;
black pepper;
two onions;
spice;
150 g of cheese;
large apple;
four tomatoes;
200 ml of natural yogurt;
80 ml of ketchup.
Cooking method
1. Wash and peeled vegetables in small pieces. Coarse the apple and carrot. Pour boiled water over the tomatoes for a few minutes. Remove the thin peel from them, and grate the pulp.
2. Heat the olive oil in a pan and put all the vegetables in it, except for the tomatoes. Salt, season with spices and salt. Twist the fire. Stir and simmer, covered, for about ten minutes. Stir vegetables from time to time. Then fill with ketchup, mix and simmer the same amount of time.
3. Wash the pork and cut into pieces. Pass the meat with onion through a meat grinder. Sauté the minced meat in a separate frying pan in olive oil. Cook the meat, stirring constantly, for ten minutes. Add grated tomatoes to the minced meat, mix and simmer for the same amount of time.
4. Preheat the oven to 200 C. Put half the vegetables in the refractory form, fill with half of the natural yogurt, pepper and salt. Put the fried minced meat on the vegetables. Cover it with the remaining vegetables and cover with yogurt. Season with spices and sprinkle everything with a small piece of cheese. Bake in the oven for 20 minutes. Take out the stew, cut into portions and serve in a deep bowl.
Recipe 5. Vegetable stew in the oven with mushrooms
Ingredients
200 ml of broth;
eight potato tubers;
three carrots;
dill and parsley - half the bunch;
600 g of cauliflower;
spice;
three bell peppers;
100 g mayonnaise;
700 g of fresh mushrooms;
300 g of hard cheese;
three bow heads.
Cooking method
1. We clean and wash all the vegetables. Cut carrots and potatoes into thin slices. Bell pepper cut into strips. Mushrooms in tiny, not too thin plates. We sort cauliflower into inflorescences. We chop the onion in half rings.
2. Lubricate the mold with a piece of butter and lay the vegetables in layers in the following order:
- sliced potatoes;
- mugs of carrots;
- cauliflower;
- bell pepper;
- platelets of mushrooms;
- onion.
3. We combine meat broth with mayonnaise and spices. Shake everything well with a fork and pour the vegetables with the mixture.
4. Cover the form with foil and send it to the oven, heating it to 200 C, for forty minutes. Then sprinkle everything with cheese shavings, herbs and keep in the oven until the cheese takes a golden brown crust.
Recipe 6. Vegetable stew in the oven with white wine
Ingredients
two eggplants;
salt;
two zucchini;
Bell pepper;
two onions;
50 ml of olive oil;
carrot;
four tubers of new potatoes;
150 ml of dry white wine;
3 g black pepper.
Cooking method
1. Peel the bell pepper from the seeds and cut it into small pieces. Peel and grate the carrots. Peeled onions finely chopped. Remove the peel from the zucchini and cut it into pieces of medium size. We also clean the eggplant from the skin and cut it like a zucchini. Cut the peeled potatoes into small pieces.
2. In a heat-resistant form with high sides we spread all the vegetables and mix. Fill everything with white wine. Cover the form with foil and send to the oven preheated to 200 C for an hour.
3. The readiness of the dishes is determined by potatoes. If it became soft, then the dish is ready. At the end, season everything with spices and salt.
Recipe 7. Vegetable stew in the oven with liver
Ingredients
four small zucchini;
olive oil - 80 ml;
potatoes - 4 pcs.;
salt;
carrot - two pcs.;
black pepper;
onion - two heads;
parsley - 100 g;
bell pepper - 2 pcs.;
chicken liver - half a kilogram;
ripe, dense tomatoes - 2 pcs.
Cooking method
1. Grind the peeled onions and fry them over low heat, stirring until transparent.
2. My liver, we clean from films and spread to the onion. Pour a little boiled water and simmer, stirring until the liver becomes soft.
3. In the meantime, we will prepare the vegetables. Thoroughly wash them. Pour the tomatoes with boiling water for a couple of minutes and remove the skin from them. We clean the carrots. Peppers are removed from seeds. All vegetables are chopped coarsely.
4. In a deep form, spread the liver fried with onions. Put vegetables on top. Cover the form with a lid or foil and send it to the oven preheated to 200 C for an hour. When the potatoes become soft, add finely chopped parsley, pepper and salt. Sent to the oven for another ten minutes. Before serving, stir the stew and arrange on plates.
Vegetable stew in the oven - tricks and tips
It is better not to cut vegetables for stew too finely so that the dish does not turn into porridge.
If you add garlic, then put it at the very end of cooking.
In addition to the onion, dill and parsley, you can add spinach, sorrel or any other herbs to the stew.
If you cook vegetable stew in the oven by laying out the vegetables in layers, mix the dish before serving or cut it in portions.
To make the dish hearty, pour the vegetables with sour cream or cream.
