Vegetable stew in the oven

Vegetable stew in the oven

Eggplant and zucchini stew in the oven

An appetizing vegetable stew with eggplant and zucchini is a beautiful light lunch or dinner. This dish can be added to any meat dish or served alone. The dish is easy to prepare and light; it will not harm your figure or digestion in the evening.

Vegetable stew in the oven

Vegetable stew baked in the oven turns out to be the most healthy, since the vegetables do not need to be fried in a frying pan in a large amount of vegetable oil. There is also no need to stand and stir so that the stew does not burn; this saves the housewives some time.

Zucchini stew in the oven

The unique taste of vegetable stew baked in the oven is not a dream, but a reality. This stew is prepared in a matter of minutes, and the taste will amaze you with its depth: juicy zucchini, baked in the oven at a high temperature, retains its juiciness inside; sauteed onions, carrots and garlic add a pleasant smell and sweet taste to zucchini, and tomatoes add a slight sourness. This cool dish will literally not leave you indifferent!

Zucchini stew with chicken in the oven

Stew in pots is a spectacular and very tasty dish, which consists of chicken fillet and a contrast of vegetables under a golden cheese crust. Place all the ingredients in a pot, add spices and bake in the oven. During the manufacturing process, juicy vegetables release juice in which the stew is stewed, so the dish comes out juicy and very fragrant. A stew of vegetables and chicken fillet is perfect for both a formal and everyday table, either as a stand-alone dish or complemented with your favorite sauce.

Vegetable stew in a pot

If you don’t understand what appetizing and ordinary dish to feed your family, then this recipe is definitely for you. Vegetable stew in a pot looks representative and is completely suitable as a roast dish for a festive feast.

Vegetable stew with eggplants in the oven

Vegetable stew is a versatile dish that can be prepared from all vegetables. To make a fragrant dish, you can use a slow cooker, stove, oven, or even a barbecue. Now I propose to cook vegetable stew with eggplants in the oven.

Vegetable stew with chicken breast in the oven

Even the most ordinary products cooked in the oven can become a real culinary masterpiece and brighten up any gala dinner. Tender chicken baked with vegetables is exactly that option.

Vegetable stew with zucchini, cabbage and potatoes in the oven

A savory and appetizing stew of zucchini, cabbage and potatoes, cooked in the oven, will be a delicious dinner for the whole family! Tender, soft and fragrant vegetables quickly disappear from the plates!

Vegetable stew with meat, cabbage and potatoes in the oven

Vegetable stew with duck meat, cabbage and potatoes, baked in the oven, is a very appetizing, juicy dish. This stew can be served not only for a home dinner, but also for a festive table. Its taste and smell will literally blow your mind away!

Vegetable stew with zucchini, eggplant and potatoes in the oven

Vegetable stew is a healthy and juicy dish that can be prepared in a slow cooker, on the stove or in the oven. Now I would like to share a recipe for vegetable stew with zucchini, eggplant and potatoes, cooked in the oven. This dish can be served any day for dinner or a home-cooked lunch, or used as a side dish at a gala feast.

How to cook a delicious vegetable stew in the oven according to a recipe with photos

I love summer and the beginning of dawn. Warm, excellent, dry. And the main thing is a lot of new vegetables. I get the most delicious and light dishes from them. And if you cut everything carefully, it also turns out great. And we're not talking about potato dishes. Now I will share a good regular recipe that I picked up from my mother. We will prepare an impeccable vegetable stew with zucchini and eggplant, baked in pots in the oven!

Ingredients

If you have everything you need, it’s time to start choosing the components of our dish.

The key to a delicious, fragrant vegetable stew cooked in the oven is the freshest and highest quality products :

• Choose larger tomatoes Excellent tomatoes are beautiful, reddish, elastic, without soft areas or cracked skin. The stalk (if the merchant left it) must be greenish; the vegetable must not have black, light or greenish spots. Sweet pink tomatoes look especially delicious in this stew.

• your eggplants carefully. A young vegetable will be tender and tasty, an old one may taste bitter. Excellent eggplants - rich, purple color, greenish stalk. The vegetable should be elastic. The skin is smooth, shiny, without spots or soft areas.

• Sweet peppers should be beautiful, juicy, and firm. You can take a reddish one, but there is a high chance that it will be “spicy”, so don’t risk it and buy a yellowish pepper. A good pepper will have a skin that is shiny and smooth, without spots or soft areas, and the stalk will be only greenish and without any signs of rottenness.

• When choosing a zucchini , pay attention to its appearance. It should be beautiful, hard, ringing when tapped, without rotten areas or strange spots. The skin should simply be pierced with a fingernail - this is a sign that the zucchini is young and has not yet been stored. You can take a green vegetable, then the taste of the stew will be the most intense. If you choose yellowish or green, the stew will be more tender.

• During the season, you can take large carrots The place where the tops once were should not show signs of rottenness. The root vegetable itself should be a beautiful bright orange color, hard, without soft areas or dark spots.
• Spices (dark pepper, basil and oregano) are usually sold in bags. Pay attention to the integrity of the package - if it is damaged, the smell will not be the same. Also check the expiration dates of the seasonings - this is also very important for the taste and smell of the stew.

When all the ingredients are collected in the kitchen, it’s time to begin the process of creating this delicious dish!

Step-by-step production

Before you start making vegetable stew in pots in the oven, you need to peel and rinse all the vegetables under running water. And now you can cook:

1. Take 800 grams of new tomatoes and place them in boiling water for a few seconds. Then fish them out with a slotted spoon and place them on a cutting board. Remove skins and stems from the tomatoes and chop finely with a knife. Place the chopped tomatoes in pots, dividing them into three equal parts.
   
2. Peel 1 huge carrot weighing about 160 grams. Divide it into 3 approximately similar parts and cut into small cubes. Distribute the chopped carrots among the pots.
   
3. Peel the core and seeds from a sweet pepper weighing about 150 grams, cut it into small cubes and divide equally between 3 pots.
   
4. Peel and cut 500 grams of eggplant into medium cubes. Also divide the chopped eggplants equally between the pots.
   
5. Cut a large zucchini weighing about 350 g into medium cubes and distribute it among three pots.
   
6. Now add salt and dark ground pepper to taste to the pots, sprinkle the vegetables with basil and oregano. Add a small amount of vegetable oil to any pot - for taste.
   
7. Cover the pots with lids and place in a cool oven. Set the temperature control to 180°C and leave the stew to cook for 40 minutes.
   
8. After this time, carefully remove the lids from the pots, stir their contents with a spoon and leave in the oven at the same temperature for another 15 minutes.
   
9. Vegetable stew in pots is ready!
   

Making recipe video

This video clearly shows how to cook vegetable stew with zucchini and eggplant in pots, baking vegetables in the oven. It shows how to properly cut and place vegetables in pots so that the stew comes out fragrant and beautiful.

How to decorate a dish

If you took the time to carefully cut the vegetables, the dish {in itself} will come out very appetizing, catchy, I would even say colorful. And the fact that it is immediately portioned into beautiful pots will only add color to the treat. To add bright new colors and flavor to the stew, you can pour the freshest finely chopped herbs (dill, green onions, celery - whatever you like) into any portioned pot, or decorate the portions with separate sprigs of curly parsley.

Tips for preparing and serving the dish

• Tomatoes must be peeled, otherwise during heat treatment they will curl and spoil the texture of the dish.
• In principle, you can grate carrots, it won’t turn out so great, but it will be much quicker.
• It is very important to carefully remove the seeds from the sweet peppers - they will taste bitter in the dish.
• If you come across young eggplants, that’s perfect, but soak the blue “older” ones in advance for 15-20 minutes in cool salted water, let the excess bitterness come out of them.
• Before slicing the squash, try to pierce the skin with your fingernail. If this was achieved with difficulty, it is better to peel the skin with a knife, otherwise the pieces of zucchini will come out a little harsh.

This dish can be served on plates, but, in my opinion, it looks much more attractive in pots. Vegetable stew will be a perfect light dinner for the whole family as a separate dish. And for those who like a hearty meal, the stew can be supplemented with a side dish of rice or buckwheat.

Manufacturing options

The stew in the oven comes out very tasty. But you can cook an equally delicious vegetable stew in a slow cooker. It won’t come out in portions, but it’s also very healthy. For those who don't like eggplants, there is a good recipe for zucchini stew in a slow cooker. It's much easier than cooking in the oven, but who knows? If you like the most satisfying dishes, a vegetable stew with meat will be an ideal dinner. Well, for those who are on a not very serious diet, I recommend a beautiful recipe for vegetable stew with chicken; this is a relatively dietary meat, especially if you take fillet.

There are a lot of options on the theme of vegetable stew. Some people add asparagus to the traditional recipe, others add white cabbage or cauliflower. I usually don’t bother too much about a recipe and just stew together all the vegetables that come to hand, the main thing is to create it wisely, and it will come out unsurpassed.

How to cook vegetable stew: 5 secrets and 5 extraordinary recipes

Vary the potatoes and zucchini with peas, Brussels sprouts, celery or artichokes.

Vegetable stew is a versatile dish that will develop your culinary imagination. You can combine any vegetables. The main thing is to keep a few rules in mind.

5 secrets of a delicious vegetable stew

1. It is best to cut the vegetables into similar pieces. This way they will be fried and stewed more evenly, and the stew itself will look more attractive.
2. There are several technologies for making the dish. All vegetables can be fried or boiled separately, and later combined and cooked until the stew is ready. Or first create a fry (usually from onions, carrots and garlic) and add other ingredients one by one. In the first case, the vegetables will keep their shape better.
3. If you choose the 2nd production method, try to place the vegetables in the correct sequence. Otherwise, the stew can transform into an amorphous mass. Add the hardest vegetables first, such as potatoes, peppers or pumpkin. And after some time, add soft ingredients: tomatoes, peas or herbs.
4. To prevent the vegetables from burning during the cooking process, you can add a little water or broth to the stew. Especially if the dish does not contain juicy liquid vegetables.
5. Due to prolonged heating, the taste and smell of seasonings may change. Therefore, add them in the middle of production or closer to the end. Then the dish will turn out to be the most fragrant.

5 vegetable stew recipes

As already mentioned, stew can be prepared from all the goods that are found in the kitchen. But if you're tired of the usual vegetable combinations, try these worthy dishes.

1. Vegetable stew with Brussels sprouts, corn and pumpkin

Ingredients

• 300 g Brussels sprouts;
• salt - to taste;
• 150 g pumpkin;
• 1 carrot;
• 1 leek;
• 3 tablespoons olive oil;
• 250 g canned corn;
• 100 g frozen, fresh or canned green peas;
• ½ reddish bell pepper;
• 1 teaspoon Italian herb seasoning;
• several sprigs of dill;
• a few sprigs of parsley.

Manufacturing

Cut the Brussels sprouts in half or leave whole if they are small. Boil the cabbage in bubbling salted water for 5-7 minutes and drain in a colander.

Cut the peeled pumpkin and carrots into large cubes, and the onion into rings. Heat oil in a frying pan and fry the onion. Add pumpkin and carrots, add a little water from the corn and simmer covered over moderate heat for about 10 minutes.

Add peas and diced peppers to the vegetables and cook for another 7 minutes. Place cabbage and corn in a frying pan, add salt, Italian herbs and chopped herbs. Stir and simmer for another 5 minutes.

2. Spicy vegetable stew with cauliflower, potatoes, chickpeas and spinach

Ingredients

• 1 fork cauliflower;
• salt - to taste;
• 800 g potatoes;
• 2 cloves of garlic;
• 1 green chili pepper;
• 1 onion;
• 2 tablespoons olive oil;
• 2 tablespoons butter;
• 1 teaspoon turmeric;
• 1 teaspoon ground coriander;
• 1 teaspoon mustard seeds;
• 1 teaspoon ground ginger;
• 1 teaspoon curry seasoning;
• 350 g boiled or canned chickpeas;
• 250 g spinach.

Manufacturing

Disassemble the cabbage into florets and place in boiling salted water for 5 minutes. Then discard in a colander and leave 150 ml of the water in which the cabbage was cooked.

Peel the potatoes and cut into large pieces. Boil in boiling salted water for 10 minutes and drain in a colander.

Cut the garlic and chili into thin slices, and the onion into half rings. Heat two types of oil in a frying pan over low heat and fry the garlic, chili and onion until soft.

Add turmeric, coriander, mustard, ginger, curry and salt, stir and cook for a few minutes. Place the cabbage and potatoes in the pan, pour in the remaining water from the cabbage and simmer for about 10 minutes. Add the chickpeas and spinach and cook until the greens soften.

3. Vegetable stew with zucchini, eggplant, tomatoes and peppers

Ingredients

• 2 eggplants;
• 3 zucchini;
• 3 burgundy or yellow peppers;
• 3 tablespoons olive oil;
• 2 reddish onions;
• 4 cloves of garlic;
• ½ bunch of basil;
• several sprigs of thyme;
• 6 tomatoes;
• 400 g of tomatoes in their juice;
• 1 tablespoon balsamic vinegar;
• salt - to taste;
• ground black pepper - to taste;
• ½ lemon.

Manufacturing

Cut the eggplants, zucchini and peppers into large pieces. Heat 2 tablespoons oil in a frying pan over medium heat. Stir-fry the vegetables for about 5 minutes until they are browned and soft. Place vegetables in a bowl.

Cut the onion into quarters and the garlic into slices. Pour the remaining oil into the pan and add onion, garlic, chopped basil stems, and thyme leaves. Fry, stirring, for 10–15 minutes.

Place the eggplant, zucchini and peppers back into the pan. Add coarsely chopped fresh tomatoes, canned tomatoes, salt and pepper. Stir well and cook covered over low heat for 30-35 minutes.

Add whole basil leaves, finely grated lemon zest and salt as needed. Stir and cook for another minute.

4. Vegetable stew with celery, tomatoes and green beans

Ingredients

• 1 onion;
• 1 reddish bell pepper;
• 2 celery stalks;
• 2 cloves of garlic;
• 600 g tomatoes;
• 4 tablespoons olive oil;
• 300 g green beans;
• several sprigs of parsley;
• several sprigs of dill;
• ½ teaspoon dried thyme;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Cut the onion into thin half rings, the seeded pepper into thin strips, and the celery into large slices. Chop the garlic.

Dip the tomatoes in boiling water for a short time, transfer them to ice water and peel them. Then cut them into quarters, remove the seeds and cut into thin strips.

Heat the oil in a frying pan over moderate heat and fry the onion and garlic. Add the peppers, celery and green beans and sauté for 2-3 minutes. Pour in a little water, cover with a lid and simmer for about 10 minutes.

Add tomatoes, chopped herbs, thyme, salt and black pepper. Stir and simmer the vegetables under the lid for about 15 minutes, stirring occasionally.

5. Vegetable stew with peas, artichokes and snow-white wine

Ingredients

• 10 tomatoes;
• 8 tablespoons olive oil;
• 4 cloves of garlic;
• 4 carrots;
• 6 sprigs of thyme;
• 4 dried bay leaves;
• 300 ml snow-white wine;
• 1 kg frozen green peas;
• 3 bunches of green onions;
• 400 g canned artichokes;
• salt - to taste.

Manufacturing

Pour boiling water over the tomatoes for a few minutes, then drain the liquid and peel the skins from the vegetables. Cut them into quarters, remove the seeds and cut the tomatoes into small cubes.

Heat the oil in a frying pan, add chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, bay leaf and wine and cook for another 5 minutes.

Add peas, chopped onions and artichokes to the vegetables. Cover with a lid and simmer for 8–10 minutes. Remove the bay leaves, season the stew with salt and stir well.

How to cook vegetable stew in the oven according to a step-by-step recipe with photos

Nowadays people think more about the healthfulness of the food they consume. It is food that is a source of energy and health. Our diet should be nutritious, healthy and varied. My friend, a nutritionist by training, can talk for hours about the benefits of vegetables and fruits, and from time to time she supplies me with delicious and healthy recipes. Now I want to share with you another extraordinary dish.

So, I bring to your attention a fragrant and tender vegetable stew in the oven.

There are so many options for vegetable stews in the oven that sometimes your eyes widen.
I chose a traditional recipe that everyone understands. Usually, I often cook vegetables with meat, baked in the oven or cooked in a slow cooker. But now I would like to present to you a dish that will replenish the culinary repertoire of not only lovers of classical cuisine, but will also be a good idea for fans of vegetarian food.

Vegetable stew in the oven

Ingredients

Step by step recipe

Preparing the necessary vegetables

1. Prepare the ingredients, wash the vegetables and herbs.
   
2. Peel the carrots and cut them into strips or cubes, at your discretion.
   
3. Then peel the onion, cut into 2 parts and cut into cubes.
4. Peel the eggplants and cut into cubes.
5. Cut the previously peeled bell pepper into strips.
   

Let's start roasting vegetables

1. Take a baking sheet and grease it with vegetable oil.
2. Spread moderately chopped vegetable mixture over mixture.
   
3. Bake for 30-40 minutes. at 220°.
4. Do not forget to stir for any 10 minutes so that the vegetables do not burn.
   

Final manufacturing step

1. Mix peeled and chopped tomatoes with garlic, dill and basil.
   
2. Add vegetable or olive oil and oregano.
3. Add the resulting tomato mixture to our vegetables in 15 minutes. until the end of cooking.
4. Salt and pepper the stew.
5. Before serving, you can decorate the dish with herbs.
   

Video recipe

If you have any questions or just want to see the process of baking vegetables in the oven, you are welcome to watch the video.

Recipe options

Do you like cabbage dishes, but have you tried, as it seems to you, all the possible options? Try vegetable stew with cabbage and potatoes. I like this dish because you can use different types of cabbage, be it broccoli or white cabbage. And the main dish is suitable for both the diet menu and the regular one.

Almost all people, in particular men, cannot imagine their diet without meat, so why not try a vegetable stew with meat?
Your spouse will certainly appreciate this dish. While fasting, you want to treat yourself to something tasty and special.
A good option would be a vegetable stew with zucchini, fragrant and juicy, it is perfect for lunch or dinner. If you want to organize an excellent presentation of the dish, you can prepare a vegetable stew with minced meat and serve it, for example, in eggplant boats.

Vegetable stew with zucchini in the oven in pots is soft and tender. For connoisseurs of multi-cooker recipes, I recommend trying zucchini stew in a multi-cooker. Zucchini has a delicate taste, besides, it is healthy and rich in potassium. Zucchini is a low-calorie product; 100 g of vegetable contains only 24 kcal. Zucchini pulp is absorbed by any digestive system, which gives it the right to be the first vegetable introduced into complementary foods for a child.

Vegetable stew in a pot in the oven

• Production time : 40 min.
• Number of servings: 3.
• Kitchen appliances: knife, cutting board, spoon, oven, clay pots, saucepan.

Ingredients

Step by step recipe

1. Prepare 3 clay pots.
2. Pour water into a saucepan, bring to a boil and lower for 2 minutes.
   
   tomatoes. This is necessary so that the skin can better move away from the pulp when cutting.
3. Divide the diced tomatoes proportionally among the pots.
   
4. Cut the peeled carrots into strips or cubes and distribute sparingly among the pots.
   
5. Remove seeds from the pepper, cut into strips and add to the pots.
   
6. Peel the eggplants and cut them into cubes. You can soak the eggplants ahead of time to avoid bitterness.

If a small “I don’t want and won’t” lives in the house, then vegetable stew, baked in the oven with a crispy, fragrant crust, will literally intrigue him with its brightness and richness of taste.

Video recipe

You will be able to view a detailed description of the dish. The woman explains very well the individuality and steps of making vegetable stew in a pot in the oven in the video.

What to serve with

With the emergence of the highest cuisine, the French considered stew to be a type of appetizer and served before the main course. Now the stew is served with baked meat, or as a main, independent dish. If you're serving stew as a main course, prepare a salad of fresh vegetables or Korean treats. You can spread the stew on toast or bread - this is a snack option for you.

Useful tips

• To make the dish look aesthetically pleasing, we cut the ingredients evenly and identically. You can choose the shape of the tenderloin at your own discretion.
• The best method for stewing is to place each ingredient in a separate saucepan. This advice should not be ignored, since all vegetables have different degrees of readiness. If you are preparing a dish quickly, pay attention to the order in which the ingredients are added.
• When using eggplants in a dish, they should be soaked first to remove the bitterness.
• Vegetable stew in the oven, and especially with eggplant, mixes perfectly with meat; you can serve it with a side dish, or simply as a separate dish. It will delight not only you, but also all your loved ones with its taste and smell.
• The main advantage of this dish is the opportunity to experiment with ingredients and spices.

We wish you good fortune in improvisation and delicious dishes!