Vegetables are a losing weight person's best friend. The simplest thing you can do is cook stewed vegetables in the oven. Vegetable stew with zucchini, eggplant and cabbage turns out very appetizing, despite the diet. But I won’t tell you how to achieve an incomparable taste while maintaining an absolute diet. Just kidding, read on - I won’t hide anything.
When frying, vegetables absorb a lot of fat, so it is recommended to avoid this cooking method when on a diet. Vegetable stew in the oven is prepared with a minimum of oil; instead, liquid is used, preferably tasty. This can be diet or tomato juice. Of course, you can add water, but it certainly won’t add any flavor to the dish.
The set of products can be anything, use available products depending on the season. I love variety, so my stewed vegetable stew definitely contains eggplant and zucchini, as well as onions and carrots. But peppers, cabbage, beans are situational vegetables, I use them if they are available. Variety is the key to rich taste.
A few ingredients does not mean simple and tasteless, for example, mine with tomatoes is simple in composition, but it reveals an abyss of taste due to the combination of cheese and vegetables. So experiment. In summer, use seasonal products; in winter, you can prepare stewed vegetables from frozen ones, which are sold in every supermarket.
In addition to the stew, for dietary variety, I can recommend it - a very fragrant and original dish.
I'm cooking vegetable stew in the oven. However, if you are limited in kitchen appliances, you can also use a stove. In this case, vegetables should be prepared according to the same principle.
Vegetable stew with eggplants and zucchini in the oven
Ingredients
- 1 small carrot
- 1 large onion
- 200 g zucchini
- 200 g eggplant
- 100 gr bell pepper
- 200 g green beans
- 200 g cauliflower (this is a great option to cook)
- 1 tbsp. l. vegetable oil
- salt, pepper, herbs
Vegetable stew kcal per 100 g - 50
kcal
proteins/fats/carbohydrates - 6.2/ 2.3/ 5.9
How to cook stewed vegetables in the oven
- The baking dishes are heated in the oven, preheated to 200 degrees. The hot form is brushed with oil.
- Grate the carrots, cut the onion into small pieces, pour into a hot, oiled baking sheet, mix and place in the oven for 5 minutes.
- At the second stage, add diced zucchini, eggplant, and cauliflower disassembled into inflorescences to the dietary vegetable stew. If one of the ingredients is missing, preparing the dish with a different set of ingredients will not spoil the dish. If frozen vegetables are used, they are added at this stage. As correctly written in detail in a separate article, it is available here.
- Pour a few tablespoons of broth or water into the bowl with vegetables and place in the oven for 10-15 minutes. Then add bell pepper, fresh green beans, salt and spices. Mix.
- Stewed vegetables are cooked in the oven for about 30 minutes. It is necessary to stir the vegetables periodically and add liquid as needed.
In total, the vegetable stew spends 45-60 minutes in the oven - depending on the degree of doneness you like the vegetables. If you keep them in the oven longer, the pieces will bake and become completely soft, but they will retain their shape. For those who like vegetables with a slight crunch, 45 minutes is enough. Fresh herbs are added just before serving.
Don't know what to serve with vegetable stew with zucchini and eggplant? Meat would be an excellent addition -
Lily: | December 30th, 2018 | 7:37 pm
I would change this recipe: cut the celery root into slices 1-1.5 cm high, unpeeled onion (then, while hot, just squeeze out the tuber), whole eggplants (then, while hot, quickly remove the peel and cut lengthwise into slices), tomatoes, peppers. In Turkey, the Turks treated me to fish and vegetables, everything baked. Baked celery is very tasty
Answer: Lily, thanks for the comment! Interesting option!
Lana: | November 12th, 2018 | 4:07 pm
It turned out very tasty! Only I also added soy sauce to the marinade, it turned out almost like from a barbecue in the summer. Only blue ones (eggplants) need to be salted in advance to remove the bitterness of the glass, then rinsed.
Answer: Lana, thanks for the comment!
Elena: | September 16th, 2018 | 6:09 pm
Thank you very much for the recipe. I found it by accident. I just came from the market and bought (without even knowing what I was going to cook) all the vegetables that are in your recipe. Even my baking dish is the same. I have no doubt that it will be delicious! I went to cook.
Answer: Elena, thanks for the comment!
Ella: | September 12th, 2018 | 10:21 am
Thank you very much!!! I’ll try it right away! Everything is already in the oven! I'm waiting and hoping for fun!
Answer: Ella, thanks for the comment! Bon appetit!
Tatiana: | July 5th, 2018 | 1:48 pm
I always cook vegetables this way. But only without mushrooms, because... I don't eat them at all. Very tasty and healthy 😋👍🍅🍆
Answer: Tatyana, bon appetit!
Ksenia: | January 14th, 2018 | 8:16 pm
Is it possible to replace fresh champignons with marinated ones?
Answer: Ksenia, you can, but fresh or frozen is better.
Olga: | November 17th, 2017 | 1:18 pm
Great recipe. Thanks a lot! Instead of zucchini I added pumpkin. Delicious
Answer: Olga, thanks for the comment! Yes, you can add any vegetables, whatever you like :).
Evgenia: | October 3rd, 2017 | 9:41 am
Extraordinarily tasty...now I will often cook vegetables according to this recipe...Beautiful and aromatic!!! Thanks for the recipe👍
Answer: Evgenia, thank you for your feedback! Bon appetit!
Karina: | September 21st, 2017 | 10:17 am
Daria, the recipe is excellent, thank you very much!!!
I tried to modernize it for a heartier version: I added lightly fried chicken breast in pieces to the vegetables, replaced the champignons with pre-soaked dry mushrooms, and did not use zucchini. It turned out very tasty (although this is apparently a different recipe))) but maybe it will be useful to someone...
Thanks for your ideas!
Answer: Karina, thanks for the new version of this recipe!
Lyudmila: | August 31st, 2017 | 11:34 pm
Thank you very much for the recipe. I’m writing a review hot on the heels of it :), I just prepared it and tried it. This is delicious. I also added carrots and sweet potatoes/yams. The carrots were extra, but the sweet potatoes fit in well. Thanks again for the recipe!
Answer: Lyudmila, thank you for your feedback! Bon appetit! Interesting additives you have))
Gulnoza: | August 6th, 2017 | 3:53 pm
Delicious:-)
Answer: Gulnoza, bon appetit!
Olga: | July 27th, 2017 | 2:12 pm
You still need to focus on your oven. In mine, even 45 minutes at 210 degrees turned out to be too much - the vegetables were already too soft, but they were still browned... However, overall the recipe is interesting and not troublesome, I’ll try to cook it again, significantly reducing the cooking time.
Answer: Olga, thank you for your feedback! Yes, all ovens are different, you need to focus on the features of yours, that’s true.
Alexander: | May 10th, 2017 | 2:50 am
These are the best grilled vegetables I have ever cooked! And the champignons turned out unexpectedly delicious.
Answer: Alexander, bon appetit! This recipe makes the vegetables very tasty :)
Victoria: | April 26th, 2017 | 7:50 pm
Thanks for the recipe! Delicious
Answer: Victoria, bon appetit!
Anastasia: | September 29th, 2016 | 6:39 dp
Thanks for the recipe. Ideal vegetables. I will cook often)
Answer: Anastasia, bon appetit! :)
Elena: | September 27th, 2016 | 7:21 am
I want to say a huge thank you for this recipe! Made this yesterday and it turned out incredibly tasty and quick! Added it to my collection =)
Answer: Elena, bon appetit! :)
Simple, fast, tasty and healthy
Convincing someone about how healthy vegetables baked in the oven is is the same as proving the equality “twice two is four.” Everyone knows this very well. I would like to draw attention to other advantages of baked vegetables - simplicity and ease of preparation and, of course, amazing taste with a unique “oven” aroma.
You can bake any vegetables - from potatoes to celery. But potato recipes are a separate topic, “the immensity cannot be grasped” in one article, so I suggest focusing on traditional baking vegetables that are already on the menu of many cafes and restaurants: tomato, zucchini, eggplant, sweet pepper. It would be a stretch to include champignons here. This is not a vegetable at all, but its taste goes very well with the other ingredients and is often included in the “Oven-Baked Vegetables” dish. In decent catering places, vegetables are baked on the grill, but at home it can easily be replaced by a regular oven.
Whole oven-roasted vegetables
You need medium-sized tomatoes and peppers, small eggplants and large mushrooms. For those who like something “hot”, you can take a couple of hot peppers. Place washed vegetables (no need to peel anything!) on a baking sheet, add salt on top, sprinkle with vegetable oil and place in the oven. It’s good if there is a grill function, if not, put the vegetables first on the lower level, then move them to the top so that they brown to an appetizing crust. Bake for about 40 minutes. A sauce made from natural yogurt or fresh sour cream goes well with baked vegetables. To do this, you need to mix yogurt (sour cream) with a large amount of chopped herbs, add salt and pepper, and add a spoonful of soy sauce. Vegetables baked in the oven can be served as an independent dish or become a wonderful side dish for meat.
Vegetables baked in the oven. Recipe "Assorted"
Take 3 sweet peppers and tomatoes, 1 eggplant and 1 young zucchini. Rinse the vegetables thoroughly, remove the seeds from the peppers and cut them into large pieces, divide the tomatoes into 4-6 parts, cut the eggplant and zucchini into semicircles about 1 cm thick. The skin of a young zucchini does not need to be peeled off. It is recommended to soak eggplants before eating, but personally I prefer to peel them slightly to avoid bitterness (especially since the skin of baked eggplant still remains a bit tough). Place all the prepared vegetables in a bowl, add salt and pepper, and pour over vegetable oil (any oil will do, but olive oil is better). Place all this “beauty” on a baking sheet and bake the vegetables in the oven for 30-40 minutes. The holiday version of the recipe can be supplemented with mayonnaise and cheese. It will turn out very nicely if you make a very small hole in a closed package of mayonnaise in order to “shade” the surface of the vegetables with a thin stream. This must be done before putting the vegetables in the oven. You should sprinkle grated cheese 10 minutes before the vegetables are ready.
Salad “Adjarian style”
This is a continuation of the previous recipe (if the dish was prepared without cheese and mayonnaise). The basis of the salad will be vegetables baked in the oven, “Assorted”. You will also need: 100-150 g of peeled walnuts, 2-3 cloves of garlic, herbs (preferably cilantro, parsley), olive oil for dressing. Chop the walnuts (do not grind them into dust, but chop them so that you get small pieces). It is also better to finely chop the garlic rather than pass it through a press. Mix cooled baked vegetables with chopped nuts, garlic and herbs. Pour in oil and stir.
Bon appetit!
The first summer vegetables, juicy, young, bright and so healthy after a long winter! I want to quickly get enough of vitamins, delighting myself with delicious dishes every day. Fry, boil, steam and, of course, bake - there are many options not only in ingredients, but also in cooking technique. For every taste! Vegetables baked in the oven on a baking sheet, whole or almost whole, are my choice.
I suggest taking a stroll through the farmers market or stopping by your local fruit stand to pick up your first summer harvest. I was able to find young beets, carrots, zucchini, green peas and mushrooms. From these you can prepare a delicious lunch - vegetables baked in the oven on a baking sheet with olive oil. I simply bake them with butter and ground pepper, although you can cook them or (zucchini, eggplant and pepper slices - with tomato sauce).
Ingredients:
- 2 small beets;
- 1 carrot;
- 1 zucchini;
- 7-10 pcs. champignons;
- 7-10 green pea pods;
- vegetable oil;
- a mixture of ground peppers;
- sea salt.
How to deliciously bake vegetables in the oven
I bake vegetables without foil; I like it when all the ingredients are browned, but the inside remains juicy. But with foil, vegetables are steamed more.
I washed all the ingredients well, but did not peel the carrots or beets, since the skin of young plants is tender and can be eaten.
Place the beets, cut into halves, into a baking dish. And zucchini rings.
On top of the beets are carrots. Also the second layer is mushrooms. Thanks to the layers, all vegetables will be saturated with juice, the moisture will not evaporate quickly. It's a secret delicious baked vegetables without foil.
A line of green peas.
I pour a thin stream of oil over the ingredients to distribute it evenly. A little ground pepper (a mixture of white, red and black) and sea salt.
Place in a preheated oven at 180C and bake for 45 minutes. - 1 hour. Time may vary depending on the oven.
Baked vegetables with mushrooms are ready and can be served.
Add a side dish to taste and your favorite sauce, it can be sour cream or soy sauce.
Bon appetit!
Quick navigation through the article:
Recipe No. 1: pumpkin, potatoes, bell peppers and zucchini
For 9-10 servings we need:
- Potatoes - 6 pcs. medium size
- Pumpkin - a small whole fruit or a slice from a large zucchini (from 700 g)
- Zucchini (or zucchini) - 1 pc. about 20 cm in length
- Carrots - 2 pcs. large size
- Bell pepper - 2 thick-walled vegetables
- Garlic - 4-5 cloves
- Hard cheese (finely grated) - ½ cup
- Salt - 1 tbsp. spoon
- Vegetable oil (preferably extra virgin olive or coconut) -3-4 tbsp. spoons
- Baking dishes - 2 pcs., large, about 30*20 cm
How to cook: step by step with photos.
Preparing vegetables.
Wash all the vegetables. Peel the pumpkin and remove the seeds.
We also peel the potatoes. Leave the zucchini and bell pepper with the skin on.
We cut all the components into pieces of approximately equal thickness - about 2 cm:
- Potatoes and pumpkin - in quarters.
- Zucchini - in circles.
- We peel the bell pepper from seeds, cut it into 4 parts lengthwise, and then across each long piece into pieces 2-2.5 cm wide.
Don't forget about cheese!
Place a piece of cheese (50-70 g) in the freezer. Once frozen, it is easier to grate it on a fine grater to sprinkle on vegetables at the end of baking. Russian, Dutch, Parmesan will do.
Finely chop the garlic with a sharp knife. It's a matter of minutes, but it's the pieces of garlic that make vegetables tastier. Take your time to grab your abs.
We bake vegetables.
Cover deep and large baking dishes (about 30*20 cm) with foil. Without fanaticism, lubricate them with oil using a silicone brush. Takes about 1 tbsp. spoon for each.
We will have 2 batches for baking.
Batch #1 - Hard vegetables that require longer heating. We'll put them in the oven first. These are potatoes, pumpkin and carrots. Combine ingredients in a large bowl. Add ½ of a heap of finely chopped garlic, salt, pepper to taste, a little oil (up to 1 tablespoon) and mix.
Place the mixture on the bottom of the prepared form with foil and set to bake for 7-10 minutes - at a temperature of 230-250 degrees.
Batch No. 2 - a mixture of pieces of zucchini, bell pepper and the second half of chopped garlic. We will also add salt, pepper and mix this mix, adding 1 tbsp. a spoonful of butter.
After 10 minutes of baking the first batch, led by potatoes, remove the pan from the oven and quickly spread the second mixture over the hot vegetables. Return the vegetables to the oven for 20-25 minutes at the same temperature (230-250 Celsius).
The benchmark for readiness is softened potatoes and carrots: it’s easy to prick a piece with a fork.
5 minutes before it’s ready, take a piece of cheese out of the freezer and chop it finely. Sprinkle the molds with puffed cheese shavings 1-2 minutes before turning off the heat. This will give the cheese time to melt appetizingly.
Serve the vegetables hot. Get ready to receive generous praise from the first tasters!
This recipe adapts perfectly for winter. Remove the zucchini and add sweet potatoes to the first batch of baking if desired.
Or unusual cabbage - to accompany the bell pepper in the second part of the vegetables. Any kind will do: cauliflower, broccoli, Brussels sprouts.
Recipe No. 2: dietary baked vegetables
For 4-5 servings we need:
- Broccoli - 1 small head (150-200 g)
- Cauliflower - ½ small head (about 200 g)
- Regular zucchini - 1 medium, about 18 cm long
- Zucchini - 1 medium, about 18 cm long
- Carrots - 2-3 pcs. average slim
- Blue onion - ½ large onion
- Vegetable oil - 2 tbsp. spoons
- Balsamic vinegar (or lemon juice) - 2 tbsp. spoons
- Salt, pepper, spices - to taste
We will tell you how to cook step by step.
In this recipe, single-layer and loose placement on the baking sheet is especially important.
Wash and dry the vegetables thoroughly. Cut both types of zucchini into pieces +/- 2.5 cm thick.
We separate curly cabbages into inflorescences similar in size to zucchini pieces. Peel the carrots and cut them a little thinner than the zucchini. Peel the onion and cut it into large cubes and lightly separate the onion petals with your fingers to create more volume.
Place all the vegetables in a large bowl. Add oil, vinegar, salt to the colorful mix and mix.
Preheat the oven to 220 degrees Celsius. Grease a baking sheet with oil. A brush or piece of gauze will help reduce the amount of fat. Distribute vegetables in 1 layer on a baking sheet. We lay out the pieces loosely so that there is a little space between them, as shown in the photo below. 
Place the loaded baking sheet into the preheated oven for about 25 minutes.
These roasted vegetables are slightly savory and crisp up nicely from the heat. They look vaguely like fried ones. At the same time, they have much less fat and a richer taste.
Loading...
