What's interesting to cook with vegetables? TOP 5 original vegetable dishes. Step by step recipes with photos. Cooking secrets. Video recipes.
Vegetables are an important part of the diet. These are fiber, minerals and vitamins necessary for a healthy diet. To be healthy and beautiful, you need to eat vegetables every day! Dishes from them are available in most national cuisines. These are salads, and stews, and sautés, and baked vegetables, and soups, and light snacks, and winter preparations, and even jam. Vegetable dishes are easily absorbed by the body, they are useful for health and are recommended for those who are on a diet. However, many people do not perceive vegetables and very rarely eat them. In this review, 5 variants of original vegetable dishes have been prepared that will change the mind towards vegetables. Follow these recipes to make healthy and interesting vegetable delights!
Vegetable dishes - cooking secrets
- Buy ripe fruits and root vegetables, paying attention to their freshness.
- Vegetables lose their beneficial properties immediately after their harvest. Even when stored properly, they lose a large percentage of vitamins and nutrients. Therefore, after purchase, try to use them as early as possible, and do not store them for an unnecessarily long time.
- If you need to store vegetables for some time, it is better to freeze them. When properly frozen, they will retain all their nutritional value.
- With prolonged heat treatment, vitamin C and group B are completely destroyed in vegetables. Therefore, do not overcook vegetables and subject them to gentle heat treatment.
- Cook vegetables in stainless steel, enamelled, heat-resistant glass. Discard plastic and aluminum containers.
- For vegetables that can be eaten raw, try to eat them raw. They stimulate the production of gastric juice and many digestive enzymes.
- If you will cook vegetables, do it over low heat under a tightly closed lid.
- It is better to boil vegetables quickly over high heat in order to retain most of the nutrients.
- To ensure that the vegetables cook evenly, they should be cut into equal portions.
- Salt the vegetables halfway through. If they are salted at the beginning of cooking, they will lose a significant portion of their vitamins.
Zucchini spaghetti stewed with tomatoes
Zucchini cook quickly and serve as the basis for a wide variety of dishes. It is an inexpensive and affordable vegetable that contains vitamins C, B1, B2, nicotinic, malic and folic acids.
- Caloric content per 100 g - 115 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Salt - 0.5 tsp or to taste
- Tomatoes - 2 pcs.
- Ground black pepper - a pinch
- Olive oil - 1 tablespoon
- Garlic - 3 cloves
- Ground paprika - 0.5 tsp
- Basil - a few leaves
Cooking zucchini spaghetti stewed with tomatoes:
- Wash the zucchini and cut into a spiral or thin long strips. If the vegetable is ripe, peel it first. Young fruits do not need to be peeled.
- Wash the tomatoes and cut them in half or into quarters.
- Peel the garlic and chop finely.
- Put the pan on high heat, add oil and heat.
- Place the garlic in a skillet and fry for 30 seconds.
- Add tomatoes, ground paprika, salt and black pepper.
- Simmer, covered, over low heat for 10 minutes to soften the tomatoes.
- Place the zucchini and chopped basil leaves in the skillet.
- Cook the zucchini spaghetti, stewed with tomatoes over medium heat for 2-4 minutes, shaking the pan occasionally.
Vegetable cabbage rolls with savoy cabbage
Young heads of Savoy cabbage are soft, non-fibrous and well digested by the stomach. Leaves are more pliable, do not break, unfold or break. Therefore, they are great for making stuffed cabbage rolls.
Ingredients:
- Savoy Cabbage - 8 Large Leaves
- Onions - 1 pc.
- Carrots - 2 pcs.
- Hard cheese - 50 g
- Garlic - 4 cloves
- Olive oil - 3 tablespoons
- Salt - 0.5 tsp or to taste
- Ground black pepper - to taste
- Dill - a few twigs
Cooking vegetable cabbage rolls with savoy cabbage:
- Peel the onions and carrots and cut into large cubes.
- Peel and chop the garlic.
- Heat oil in a skillet and sauté onions and carrots until transparent.
- Add garlic, salt, pepper, your favorite spices to the products and pour in a little water.
- Cook the food, stirring occasionally, covered for 5 minutes to soften the vegetables.
- If the mass starts to burn, add water.
- Dip the cabbage leaves in a pot of boiling salted water for 2-3 minutes and pat dry with a paper towel.
- Combine the fried vegetables with chopped dill and diced cheese.
- Place 3 tablespoons in the middle of each cabbage leaf. fillings.
- Wrap the sheet in an envelope, cone, or roll and place with the seam side down in a baking dish. If you are afraid that cabbage rolls will fall apart during cooking, fasten them with toothpicks or threads.
- Pour the remaining oil over the cabbage rolls and savoy cabbage and bake in a preheated oven to 180 ° C for 15 minutes.
Brussels sprouts baked with cheese
By imagining and trying new options for combinations of products, you can get interesting recipes. For example, Brussels sprouts baked with cheese is a modern culinary treat. A healthy food dish turns out to be very tasty, and it will not leave anyone indifferent.
Ingredients:
- Brussels sprouts - 1 kg
- Mozzarella - 100 g
- Parmesan - 30 g
- Salt - 1 tsp or to taste
- Ground black pepper - to taste
- Olive oil - 2 tablespoons
- Garlic - 2 cloves
- Greens (any) - several branches
Cooking Brussels sprouts baked with cheese:
- Boil cabbage in salted water for 10 minutes.
- Throw it in a colander and leave the excess liquid in the glass.
- Place the cabbage on a baking sheet and drizzle with oil.
- Sprinkle the heads of cabbage with finely chopped garlic and chopped herbs.
- Season with salt and black pepper.
- Mix everything well.
- Sprinkle each head of Brussels sprouts with grated cheese and bake in a preheated 220 ° C oven for 25 minutes.
Baked Bell Pepper Puree Vegetable Soup
A quick-to-cook soup with baked bell peppers has a bright, rich taste. Both adults and children will like it. The dish is perfect for a lean or vegetarian meal.
Ingredients:
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Sweet pepper - 2 pcs.
- Greens - a few twigs
- Vegetable oil - 1-2 tablespoons
- Salt - pinch or to taste
- Ground black pepper - to taste
Cooking Vegetable Baked Bell Pepper Soup:
- Wash the bell pepper, dry it, brush with vegetable oil and bake in a heated oven to 190 ° C for 25 minutes.
- Put the finished pepper in a bag, tie it up and leave for 15 minutes. Then remove the skin from the fruit, remove the seeds and cut into medium pieces.
- Pour drinking water into a saucepan and boil.
- Peel, chop and add potatoes and carrots to boiling water. Cook vegetables until tender.
- Peel, chop and sauté onions over medium heat in a skillet in vegetable oil until soft.
- Add baked peppers and sauteed onions to a saucepan.
- Place a blender in a saucepan and purée until smooth.
- Put the saucepan on the fire, bring to a boil, stirring constantly, to combine the flavors.
- Season the baked bell pepper puree vegetable soup with black pepper salt. Add finely chopped herbs, boil for 2 minutes and remove from heat.
- You can adjust the thickness of the soup to the desired consistency by adding a little boiling water.
Sun-dried tomatoes
The tomato is an affordable and very versatile vegetable. It is canned, stewed, fermented, salted, fried … But one of the most delicious dishes from it is sun-dried tomatoes. It is an ideal ingredient for salads, sandwiches, canapes, snacks, pizza toppings.
Ingredients:
- Creamy tomatoes - 4 kg
- Olive oil - 300 ml
- Dry French Herb Blend - To Taste
- Dry basil - 1 tsp
- Garlic - 1 head
Cooking sun-dried tomatoes:
- Wash the tomatoes, dry them with a towel, cut them in half and place them cut down on a paper towel to absorb excess juice.
- Place the tomatoes, cut side up, on a baking sheet and sprinkle with the herb mixture.
- Send the tomatoes to dry in a preheated oven at 70 ° C for 12 hours.
- Then turn the temperature to 50 ° C and continue to dry for another 8 hours, so that you get not dry and not half-baked slices, but withered ones: soft in the middle and dry skirted around the edges.
- In sterilized jars, alternating layers, lay out the tomatoes, sprinkling them with chopped garlic, herbs and basil.
- When the jar is full, fill it with oil, close the lids tightly and store the sun-dried tomatoes in the refrigerator.
Video recipes:
Hot vegetable dishes
TOP-10 dishes from young vegetables. Part 1
