TOP 5 recipes with photos of vegetable dishes in a slow cooker. Secrets and features of cooking. Video recipes.
Vegetables give us health, energy and vitality. They are rich in vitamins, minerals and other useful substances. Therefore, experts recommend including vegetables in the daily menu. Of course, it is most beneficial to consume them fresh. But there are many different dishes with stewed, boiled, baked vegetables, which are no less healthy and tasty. For example, with the help of modern kitchen technology, you can prepare many healthy, tasty and original dishes. In a multicooker, vegetables are prepared simply and quickly, and they turn out to be very tasty and nutritious. In this “smart saucepan” you can cook vegetables in any way: fry, boil, simmer, bake. In addition, all vitamins and usefulness are better preserved in a ready-made meal than those cooked in a saucepan and in a pan.
Vegetables in a slow cooker - cooking secrets
- Any multicooker first heats up to the desired temperature, which takes a certain amount of time. Therefore, this moment should be taken into account and the time for warming up the device should be added to the total cooking time.
- The multicooker bowl must not be filled more than 2/3 of its volume. Otherwise, the liquid will splash out on the heating element during strong boiling. In addition, mixing the dish is easier if the bowl is not filled to the top.
- Do not open the lid frequently during cooking in order not to disturb the temperature environment.
- In a multicooker, not only fresh vegetables are also tasty, but also frozen.
- Most often vegetables are cooked in the "Stew" mode, for a more dietary diet - steamed.
- The cooking time of vegetables in a multicooker is different; you can check the readiness of the fruits with a knife or a toothpick.
- Do not cook vegetable dishes with a reserve; after 3 hours, only 20% of vitamin C will remain in them.
Eggplant caviar in a multicooker
If there is not a lot of free time to spend on cooking, the recipe for making eggplant caviar in a slow cooker will always help out and will not fail.
- Caloric content per 100 g - 175 kcal.
- Servings - 5
- Cooking time - 1 hour 45 minutes
Ingredients:
- Eggplant - 700 g
- Salt - 1 tsp or to taste
- Tomatoes - 350 g
- Black pepper - pinch or to taste
- Parsley - 1 bunch
- Bulgarian pepper - 400 g
- Vegetable oil - 2-3 tablespoons
- Garlic - 2-3 cloves
- Onions - 2 pcs.
Cooking eggplant caviar in a slow cooker:
- Wash the eggplants, cut, salt, stir and leave for half an hour to remove the bitterness. Then rinse under running water and dry with a paper towel.
- Peel the bell peppers from the seeds, cut off the partitions, remove the stalk and cut into small size random pieces.
- Peel the onions, wash and cut into any size.
- Wash and chop the tomatoes.
- Put all the vegetables in a slow cooker, salt and pepper, pour in sunflower oil, mix and set the "stewing" mode by setting the timer for 1 hour.
- When the vegetables are tender, puree them with a hand blender or grind them through a fine sieve.
- If a lot of liquid comes out, drain some of it so that the eggplant caviar is not too runny.
- Store this snack in the refrigerator for 5 days.
Zucchini pie with minced meat in a slow cooker
Pies are not only sweet, but also salty. For example, a squash pie with minced meat turns out to be not only tasty, but also beautiful. Therefore, you can safely put it on a festive feast.
Ingredients:
- Zucchini - 3 pcs.
- Minced meat (any) - 400 g
- Rice - 0.5 tbsp.
- Onions - 1 pc.
- Carrots - 1 pc.
- Champignons - 200 g
- Hard cheese - 100 g
- Sour cream - 100 ml
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking zucchini pie with minced meat in a slow cooker:
- Wash the zucchini, cut off the ends and cut into thin slices. Sprinkle them with a pinch of sugar and salt and leave for 15 minutes to let the juice drain and soften.
- Peel the onion and carrots and chop finely. Send them to a skillet with vegetable oil and fry until transparent.
- Wash the champignons, chop finely, add to the pan to the vegetables and continue frying for 5-10 minutes.
- Wash the rice, boil until half cooked and mix with the minced meat.
- Add fried onions, carrots and mushrooms to the rice with meat.
- Salt, pepper and mix the products.
- Grease a multicooker with vegetable oil and lay out the zucchini plates, forming a "bowl".
- Put the minced meat on the zucchini and smooth it evenly.
- Cover the filling with the free edges of the zucchini, bending them towards the center, and place the remaining zucchini strips on top.
- Pour sour cream over the zucchini and sprinkle with grated cheese.
- Turn on the "Baking" mode for 1 hour.
- If after the time there is a lot of liquid, open the lid and bake the product until it evaporates.
- Leave the finished zucchini pie with minced meat in the multicooker for half an hour, then remove it from the bowl, otherwise it may fall apart.
Stewed eggplant with tomatoes in a slow cooker
Eggplant with tomatoes is a delicious vegetable appetizer that will impress any eater and even a sophisticated gourmet. It is delicious to use both cold and hot.
Ingredients:
- Eggplant - 500 g
- Tomatoes - 350 g
- Onions - 350 g
- Hard cheese - 200 g
- Garlic - 2 cloves
- Olive oil - 1 tsp
- Thyme, thyme - 1 tsp
Cooking stewed eggplant with tomatoes in a slow cooker:
- Peel the onions and chop into thin half rings.
- Cut the eggplants into 0.7 cm slices, sprinkle with salt, stir and leave for half an hour to remove the bitterness.
- Wash the tomatoes and cut into thin slices.
- Pour oil and onions into the multicooker bowl.
- Then lay out the rest of the vegetables in layers: eggplant (salt and sprinkle with thyme), tomatoes (sprinkle with chopped garlic), cheese.
- Repeat the layers so there are three in total.
- Close the lid, turn on the multicooker to bake mode and set the timer for 1 hour.
- After this time, open the lid, switch the “Multi-cook” mode for 20 minutes and set it to 100 degrees to evaporate the remaining liquid. Then serve the food to the table.
See also how to select and prepare frozen vegetables.
Stewed potatoes with vegetables and chicken in a slow cooker
Potatoes with meat are the most common food combination. The dish is prepared for a family dinner, and if it is supplemented with vegetables, it will be appropriate for a festive feast.
Ingredients:
- Potatoes - 3 pcs.
- Sweet pepper - 2 pcs.
- Eggplant - 3-4 pcs.
- Chicken breast - 2 pcs.
- Onion - 1 pc.
- Tomatoes - 4 pcs.
- Curry - 2 tsp
- Vegetable oil - 2 tablespoons
- Water - 0.5-1 tbsp.
- Ground bay leaf - 0.5 tsp
- Dry garlic - 0.5 tsp
- Ground red hot pepper - a pinch
- Ground sweet paprika - 0.5 tsp
- Salt - 1 tsp or to taste
Cooking stewed potatoes with vegetables in a slow cooker:
- Peel the bell peppers from seeds, cut into pieces of 2 cm and put oiled into the multicooker bowl.
- Wash the eggplants, cut into cubes and send to the slow cooker. If the fruits are ripe and contain bitterness, salt them beforehand and leave for 30 minutes to remove the bitterness. Then rinse the fruits under running water.
- Peel the potatoes, cut into cubes and send to the rest of the vegetables.
- Wash the chicken breast, cut into medium-sized pieces and send to the slow cooker.
- Peel the onion, wash, cut into thin half rings and pour into a slow cooker.
- Chop the tomatoes and combine with the rest of the vegetables.
- Add all the spices to the vegetables: curry, ground bay leaf, dry garlic, paprika, red pepper.
- Season the food with salt, stir and cover. Turn on the "extinguishing" mode for 1 hour. Stir twice during cooking.
Stuffed squash with vegetables in a slow cooker
Bright, unusual and tasty vegetable dish cooked in a slow cooker - squash stuffed with fried vegetables. The food will complement the dietary ration and decorate the table of the festive event.
Ingredients:
- Young small patissons - 2 pcs.
- Bulgarian pepper - 1 pc.
- Bulb onions - 1 pc.
- Tomato - 1 pc.
- Garlic - 2 cloves
- Parsley - 2 sprigs
- Vegetable oil - 8 tbsp.
- Pepper mix to taste
- Salt to taste
- Dill - 2 branches
- Hard cheese - 50 g
Cooking stuffed squash with vegetables in a slow cooker:
- Free the bell peppers from the seeds and finely chop.
- Peel the garlic and onion and chop finely.
- Wash the tomatoes and chop coarsely.
- Pour vegetable oil into the multicooker bowl and add all the vegetables. Turn on the fry setting and cook the vegetables until golden brown for 15 minutes.
- Wash the greens, chop finely and send them to the vegetables.
- Squeeze the peeled garlic cloves through a press.
- Season the vegetables with salt, pepper and spices. Toss and place in a colander to drain off excess oil and juice.
- Wash the squash, dry it, cut off the tops and scrape the seeds with a spoon.
- Fill the resulting empty space with the prepared vegetable filling.
- Pour vegetable oil into a multicooker and put stuffed squash.
- Turn on the "extinguishing" mode for 50 minutes.
- 5 minutes before the end of cooking, sprinkle the squash generously with grated cheese on a medium grater.
Video recipes:
Stewed vegetables in a slow cooker
Vegetable stew in a slow cooker
