Vegetables baked with tomato sauce

Ingredients:

zucchini - 1 pc.
eggplants - 1 pc.
firm tomatoes - 2 pcs.
sweet pepper - 1 pc.
onions - 1 pc.
garlic - 2 cloves
tomatoes in their juice - 1/2 can
cilantro or other greens - 1/2 bunch
vegetable oil
salt, pepper to taste
bacon - 2 slices

Manufacturing method:

To make the sauce, heat vegetable oil in a frying pan. Peel and finely chop the sweet pepper, place in a frying pan and lightly fry.

Finely chop the onion and add to the pepper.

Grind the tomatoes in a saucepan and add to the rest of the ingredients.

Pour out the liquid from the tomatoes.

Add chopped garlic.

Season the mixture with salt and pepper and remove from the stove.

Finely chop the green cilantro and add to the sauce.

Cut zucchini, eggplant and tomatoes into thin slices.

Take two fireproof molds and add some of the sauce.

Fan out the vegetables on top, add salt and pepper.

Pour in the remaining sauce and add the sliced bacon.

Place in an oven preheated to 200 degrees and bake for 20 minutes. Then cover the pans with foil and bake until fully cooked, another 20 minutes or so.

Serve the prepared vegetables to the table with sour cream and fresh herbs.

Baked vegetables in tomato sauce recipe

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Recipe catalog
- Snacks
  - Cool
  - Hot
  - Sandwiches
- Salads
  - From meat and poultry
  - From fish and seafood
  - From vegetables, mushrooms
  - Fruit salads
- 1st courses
  - Soups
  - Cool soups
  - Milk soups
  - Cream soups
  - Borscht and Shchi
  - Broths
- 2nd courses
  - From meat and poultry
  - From fish and seafood
  - From vegetables and mushrooms
  - From cereals and legumes
  - From pasta
  - From eggs and milk products
  - Dumplings, dumplings, manti
- Dessert
- Bakery
  - Unsweetened
  - Sweet
  - Dough recipes
  - Pancakes, pancakes, cheesecakes
- Cakes
- Drinks, cocktails
- Sauces, dressings
- Homemade preparations
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From vegetables and mushrooms
Baked vegetables in tomato sauce

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Tomatoes – 6 pcs.

Onions – 2 pcs.

Reddish bell pepper – 2 pcs.

Eggplant – 1 pc.

Zucchini – 1 pc.

Garlic – 3-4 cloves

Olive oil – 3 tbsp. l.

Tomato paste – 2 tbsp. l.

Zira – 1 pinch

Oregano – 1 pinch

Ground coriander – 1 pinch

Parsley - for serving

Salt - to taste

Pepper - to taste

Wash the vegetables and cut off the stems. Cut the eggplant, zucchini and 2 tomatoes into medium-thick slices. Peel the pepper from seeds and cut into cubes. Peel and chop the onion and garlic.

Mix onion, garlic, olive oil, dried herbs in a bowl and fry in a preheated frying pan for 5 minutes. Wash and scald the remaining tomatoes. Remove the skin and grind the pulp in a blender. Add tomatoes and tomato paste to the pan and simmer for another 5 minutes.

Place, alternating, slices of eggplant, zucchini and tomatoes in a baking dish, pour in the tomato mixture, season with salt and pepper to taste. Cover the pan with foil and place in an oven preheated to 200°C for 40 minutes.

Sprinkle the finished dish with chopped herbs and serve hot.

Roasted vegetable stew in tomato sauce

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Potatoes (baby) 300 gr.
Eggplant 1 pc.
Reddish sweet pepper 1 pc.
Pumpkin 300 gr.
Reddish onion 1 pc.
Garlic 3 teeth.
Tomatoes in their juice 250 ml.
Olive oil 3 tbsp.
Vegetable oil 2 tsp.
Herbes de Provence 1 tsp.
Salt to taste
Mix of peppers to taste
Sugar 0.5 tsp.

It will be useful for you : 1 hour 0 min.
Geography of the dish : Mediterranean
Main ingredient : Potatoes (baby)
Type of dish : Dinner

Cut the pumpkin, peeled and seeded, together with the eggplant into large cubes. Place them in a bowl.

Remove the seeds and membranes from the sweet pepper and cut into cubes. Peel small young potatoes and cut any tuber in half. Add to other vegetables.

Add olive oil and Provençal herbs to the vegetables. Salt, pepper and mix well.

Place the prepared vegetables in a baking dish and place in an oven preheated to 180 degrees for 40-45 minutes. During this period of time, the vegetables should become soft.

For the sauce, cut the reddish onion into half rings and finely chop the garlic. Fry them in vegetable oil in a frying pan for 2-3 minutes.

Pour the pureed tomatoes into the onion, season with salt and pepper, and simmer over low heat for 5 minutes.

Place the baked vegetable stew in tomato sauce and simmer everything together for 4-5 minutes.

Baked vegetables in tomato juice

Assorted baked vegetables in tomato juice with olive oil and quinoa rice. Necessary dietary food and good food during Lent.

Ingredients for “Baked vegetables in tomato juice”:

Rice (200 ml capacity, rice with quinoa TM MISTRAL) - 1 cup.
Bell pepper (reddish) - 1 pc.
Celery root - 100 g
Broccoli – 200 g
Onion - 1 pc.
Carrots - 1 pc.
Zucchini (200 g) – 1 piece
Garlic - 2 teeth.
Olive oil - 3 tbsp. l.
Spices (for vegetables) - 1 tsp.
Salt (to taste) - 1 tsp.
Tomato juice – 200 ml

Production time: 100 minutes

Number of servings: 3

Nutritional and energy value:

Ready meals
kcal 1510.6 kcal	proteins 39.1 g	fat 58.9 g	carbohydrates 217.6 g
Portions
kcal 503.5 kcal	proteins 13 g	fat 19.6 g	carbohydrates 72.5 g
100 g dish
kcal 94.4 kcal	proteins 2.4 g	fat 3.7 g	carbohydrates 13.6 g

Recipe for “Baked vegetables in tomato juice”:

I made the vegetables ahead of time. I cut them arbitrarily, poured 1.5 tbsp of olive oil, added spices - the collection of spices for vegetables was ready. Instead of spices, you can simply pepper to taste with your favorite pepper or a collection of peppers to taste. I put in 2 cloves of garlic, which I peeled very well, but still left in the skin. I salted it, mixed it and let it sit for 20 minutes. I poured in the tomato juice, mixed again, covered with foil and put it in the oven for 30 minutes at 180 C.

Almost ready-made vegetables came out in a special sauce.

Cooked the quinoa rice following the directions on the package. Add 1 tbsp olive oil to the finished rice with quinoa and stir. I will serve the dish in personal molds, and for this I prepared them, brushing them with olive oil on the inside. Place rice and quinoa on the bottom of each pan, about 1/3 of the way up.

Next, place the semi-finished vegetables and pour everything with the sauce obtained from baking the vegetables with tomato juice. You can drizzle a little olive oil on top of the vegetables. Place in the oven for 20-30 minutes at -180 C. Use your own oven as a guide.

Ready! I made it for two and still had vegetables and rice with quinoa for one serving.

Fragrant and healthy - baked vegetables with rice and quinoa! Simple and delicious as a contrast to the Lenten table! I also served tomato juice with the dish. Let's fast deliciously!

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Reviews

April 13 Okoolina # (recipe creator)

April 21, 2018 Stillet #

April 21, 2018 Okoolina # (recipe creator)

March 19, 2018 sanderra03670 #

March 19, 2018 Okoolina # (recipe creator)

March 19, 2018 Katerina32 #

It turned out very tasty.
Rice used a mixture of Fair rice (steamed, brown and wild).
All vegetables according to recipe except celery. We don't have it in our stores.

March 19, 2018 Okoolina # (recipe creator)