Inexpensive vegetable dishes. Dishes from vegetables: recipes with photos are simple and tasty

simplyrecipes.com

Ingredients

1 large onion;
2 cloves of garlic;
1 300 g of ripe tomatoes;
250-300 g canned white beans;
1 sprig of rosemary;
350 ml of water;
salt - to taste;
50 g of grated parmesan;
a few cherry tomatoes;
a few basil leaves.

Cooking

Place a saucepan or saucepan over medium heat and heat 2 tablespoons of oil. Add finely chopped onion and garlic and sauté, stirring occasionally, for 6-8 minutes.

Add diced tomatoes, beans, rosemary, water, salt and pepper. Bring to a boil and cook for another 20-25 minutes, until the tomatoes are very soft.

Remove rosemary from soup, add grated Parmesan and stir. Puree the soup in batches until uniform consistency.

If the resulting puree seems thick to you, add water. Reheat soup without boiling.

Before serving, garnish with cherry tomato halves and chopped basil, drizzle with remaining oil and sprinkle with salt and pepper.

skinnytaste.com

Ingredients

½ tablespoon of olive oil;
3 cloves of garlic;
350 g small tomatoes;
a pinch of paprika;
salt - to taste;
ground black pepper - to taste;
1 large zucchini;
a few basil leaves.

Cooking

Place a skillet over high heat and heat up the oil. Add minced garlic and sauté for 30 seconds. Add halved or quartered tomatoes, paprika, salt and pepper.

Simmer covered over low heat for about 15 minutes until the tomatoes soften. Cut the zucchini into a spiral or thin long strips. If the vegetable is young, you do not need to peel it.

Place the zucchini and chopped basil in the pan. Season the dish with salt and cook over medium heat for 2-4 minutes, shaking the pan occasionally.

greatbritishchefs.com

Ingredients

2 tablespoons of vegetable oil;
1 teaspoon of cumin;
3-5 large potatoes;
salt - to taste;
½ teaspoon ground chili;
½ teaspoon turmeric;
2 cloves of garlic;
10 g fresh;
200 g of green beans;
1 large ripe tomato;
1 teaspoon tomato paste;
½ lime.

Cooking

Place the skillet over medium heat and heat the oil. Put the cumin in there and fry for 30 seconds to reveal its aroma. Add diced potatoes and cook for 2-3 minutes.

Season with salt, chilli powder and turmeric and sauté for 2 more minutes. Mince the garlic and ginger, add to the potatoes, stir and cook for 2-3 minutes.

Add green beans, finely chopped tomato and tomato paste. Stir and cook for a few more minutes until the potatoes are soft. Remove from heat and pour over lime juice.

jamieoliver.com

Ingredients

1 large eggplant;
150 ml of olive oil;
1 large onion;
3 cloves of garlic;
800 g potatoes;
6 medium tomatoes;
5 small zucchini;
12 cherry tomatoes;
300 g trade winds (mashed tomatoes);
200 ml of water;
1 tablespoon dried oregano;
½ bunch of parsley;
salt - to taste;
ground black pepper - to taste.

Cooking

Cut the eggplant in half lengthwise and chop into slices. Heat some oil in a skillet over medium heat. Fry the eggplant slices in batches for 5 to 7 minutes, until browned and softened. Put in a deep bowl.

Cut the onion into thin half rings, and the garlic into slices. Throw them into the pan, add a little more oil and fry for about 5 minutes. Then send the vegetables to the eggplant.

Cut the potatoes into cubes, and the tomatoes and zucchini into circles. Put in a bowl with the fried vegetables, add whole cherry tomatoes, passata, water, oregano and chopped parsley. Season with salt and pepper and mix well.

Transfer vegetables to a baking dish and drizzle with oil. Cook in the oven for 30 minutes at 220°C and then another 20-30 minutes at 200°C.

5. Vegetable Stuffed with Feta from Jamie Oliver

jamieoliver.com

Ingredients

1 small onion;
750 g carrots;
4 cloves of garlic;
25 g almonds;
3 tablespoons of olive oil;
1 teaspoon of cumin;
salt - to taste;
ground black pepper - to taste;
8 large savoy cabbage leaves
several sprigs of dill;
50 g feta cheese.

Cooking

Cut the onion and carrot into large cubes and mince the garlic. Coarsely chop the almonds and toast lightly in a frying pan.

Heat up 2 tablespoons of oil and fry the onions and carrots. Add garlic, cumin, salt, pepper and some water. Cook covered for about 5 minutes until vegetables soften. Stir occasionally and add water if the mixture starts to burn.

Dip the cabbage leaves in portions in boiling salted water for 2-3 minutes. Then discuss. Mix sautéed vegetables with chopped dill, nuts and diced feta.

Place about 3 tablespoons of filling in the middle of each cabbage leaf. Roll up and place seam side down in a baking dish. Drizzle with remaining oil and bake at 180°C for 15 minutes.

natashaskitchen.com

Ingredients

4 eggs;
3 tablespoons of sour cream;
3 tablespoons of mayonnaise;
4 tablespoons of flour;
½ teaspoon;
½ teaspoon cornstarch;
450 g cabbage;
salt - to taste;
several sprigs of dill;
a few green onion feathers;
a piece of butter;
120 g mozzarella or hard cheese which melts well.

Cooking

Whisk eggs, sour cream and mayonnaise. In a separate bowl, combine flour, baking powder and starch. Add flour mixture to egg mixture and mix well.

Shred the cabbage, season with salt and remember with your hands. Add finely chopped herbs and stir.

Grease a baking dish with oil. A 22 cm diameter mold is best. Put the cabbage in a mold, pour over the dough and sprinkle with grated cheese. Bake for 35 minutes at 190°C.

cleanfoodcrush.com

Ingredients

1 head of cauliflower;
1 small head of broccoli;
1 red bell pepper;
1 small onion;
150 g green peas;
150 g of corn;
2 cloves of garlic;
2 eggs;
salt - to taste;
ground black pepper - to taste;
2 tablespoons of sesame seeds.

Cooking

cut cauliflower into pieces and grind with a blender so that it resembles rice. Finely chop the broccoli. from the seeds and cut into cubes.

Heat oil in a frying pan over medium heat. Put in the diced onion and fry for 2-3 minutes until soft. Add cabbage, broccoli, peppers, peas, and corn and cook for 5-6 minutes. Throw in the minced garlic and mix well.

Move the vegetables to the edge of the pan and beat the eggs into the free space. Stir the eggs and wait until they are fried.

Mix vegetables and eggs thoroughly. Season with salt and pepper, sprinkle with sesame seeds and toss again.

8. Brussels sprouts baked with cheese

Ingredients

salt - to taste;
900 g Brussels sprouts;
2 tablespoons of olive oil;
2 cloves;
a few sprigs of thyme;
ground black pepper - to taste;
100 g mozzarella;
30 g parmesan;
a few sprigs of parsley.

Cooking

Bring salted water to a boil and boil cabbage in it for 10 minutes. Drain the vegetables in a colander to drain excess liquid.

Transfer the cabbage to a baking sheet. Drizzle with oil, sprinkle with minced garlic and thyme, as well as salt and pepper. Mix well.

With the bottom of a glass, press down each head of cabbage so that it becomes flat. Sprinkle with grated cheese and put the baking sheet in the oven preheated to 220 ° C for 25 minutes. Garnish with chopped parsley before serving.

9. Jamie Oliver's Spicy Eggplant Dip

jamieoliver.com

Ingredients

1 eggplant;
1 clove of garlic;
½ bunch of parsley;
½ green pepper Chile;
2 tablespoons of olive oil;
½ lemon;
½ teaspoon paprika;
salt - to taste;
ground black pepper - to taste;
1 tablespoon is optional.

Cooking

Poke a few holes in the eggplant with a fork or knife. Place the vegetable on a baking sheet and bake at 180°C for 45 minutes. Cool down.

Mince garlic and parsley. Remove the seeds from the chili and chop the pepper small pieces. Cut the eggplant in half and scoop out the flesh with a spoon.

Grind eggplant pulp, garlic, parsley, chili, oil, lemon juice, paprika, salt and pepper with a blender until smooth.

Add mayonnaise if desired and mix well. Serve the dip with tortillas or saltine crackers.

cleanfoodcrush.com

Ingredients

1 large cucumber;
2-3 large carrots;
1 bunch of parsley;
1 tablespoon of liquid honey;
3 tablespoons of apple cider vinegar;
1 tablespoon of sesame oil;
1 clove of garlic;
salt - to taste;
ground black pepper - to taste;
50 g roasted cashews;
1 tablespoon of sesame seeds.

Cooking

Cut the cucumber and carrot into a spiral using a special knife. Finely chop the parsley. Place vegetables and herbs in a bowl.

Thoroughly combine honey, vinegar, oil, minced garlic, salt and pepper. Pour this mixture over the salad and mix well. Garnish with cashews and sesame seeds.

puff pastry;
2-3 potatoes;
2 tablespoons of olive oil;
salt - to taste;
ground black pepper - to taste;
a few sprigs of rosemary;
a few sprigs of thyme.

Cooking

Roll out the dough into a thin rectangular layer on a sheet of parchment. Transfer the parchment to a baking sheet.

Bend the edges of the dough about 1 cm. Press them with a fork, forming a beautiful pattern. Poke a few holes in the dough with a fork to keep it from puffing up while baking.

Peel potatoes and cut into very thin slices. Put them on the dough, pour over with oil, sprinkle with salt, pepper and half of the chopped herbs - those indicated in the ingredients, or any others.

Bake at 190°C for 35-40 minutes. The pie should be browned and the potatoes should be soft.

Garnish the finished dish with the remaining herbs and serve with sour cream.

Vegetable dishes is the basis of a balanced diet. The importance of vegetables for the body is due not only to their biological value(the main suppliers of vitamins, minerals and trace elements), but also beneficial influence throughout the process of digestion and absorption of nutrients. To stay healthy and active, a person should consume at least 600g every day. vegetables and herbs. Therefore, we are not lazy and cook more tasty and healthy vegetable dishes.

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Wash vegetables and herbs thoroughly before cooking.
Lettuce, sorrel, spinach, onions and greens are first sorted out, the spoiled parts are removed, and then they are washed either under running water or in a large vessel, changing the water several times.
Potatoes, carrots, beets, turnips, celery and radishes are first washed, peeled and then rinsed again.
Wash vegetables in cold water and fast, long "soaking" results in vegetables losing some of their vitamins and soluble nutrients.
Frozen vegetables intended for the preparation of vegetable dishes are not thawed, they are dipped into the prepared dish without defrosting.
So that after cooking, green beans, spinach, sorrel, nettles retain their green color, they are dipped in boiling water, brought to a boil as quickly as possible, and then boiled under a lid over low heat. Bringing to readiness, remove from heat, recline on a sieve or colander.
Steamed vegetables retain their vitamins almost completely.
Peeled vegetables should not be stored, they are cooked immediately, since the vitamin C in them is quickly destroyed.
Any vegetables are boiled or fried first over high heat, then the fire is reduced and cooked (done) over low heat.
How larger vegetables, the less vitamins they lose during cooking.
In order for vegetables to retain maximum juiciness, they should be placed in salted boiling water, after boiling, the fire is reduced to a minimum.
During cooking, potatoes, carrots and other root crops should be covered with water no more than a thickness of one finger.
During the cooking of vegetables, some of the vitamins and nutrients pass into the water, so do not pour the vegetable stock. It can be used for soups and sauces.
We must cut off the green head of carrots, because it is bitter and not suitable for food.
Tomatoes aren't just for salads. If tomato plates are fried in vegetable oil They can be served as a side dish or appetizer.
To get rid of bitterness, eggplant slices are dipped in salted water for 5-7 minutes. Then squeeze well and cook further according to the recipe.
If you are cooking eggplant caviar, eggplants should not be passed through a meat grinder. Upon contact with metal, eggplants acquire an unpleasant metallic taste, which, of course, does not have the best effect on the quality of caviar.
Before cooking cauliflower, dip the head of cabbage into a salt solution (2 tablespoons for every 1 liter of water). If caterpillars hide in cauliflower, they will emerge.
Cauliflower with greenish buds has a bitter taste, so buy white cauliflower. Cauliflower should not be stored in the light, it quickly darkens and loses its taste.
Using beetroot decoction with a little vinegar, you can tint boiled or pickled cauliflower inflorescences pink.
In order to get rid of bad smell while cooking cauliflower, put a piece of cabbage in a saucepan with cabbage white bread. Also, the pan can be tied with a cloth moistened with vinegar.
In order for the onion to fry evenly and turn out to be a beautiful golden color, first sprinkle the onion with flour, and then fry it over medium heat.

When it gets cold outside, you just want to eat something hot, satisfying and, of course, tasty. What, if not, will save us in this case? Dishes from it have always been and remain the most beloved and desired on the dining table. And so that your culinary masterpieces turned out juicy and useful, you just need to add. You will learn how best to do this from our today's recipes. Bon Appetit!

1. Baked sweet peppers with minced meat

Baked sweet peppers with minced meat

You will need:

For 4 servings

1 loaf of white bread,

140 g canned corn,
1 onion
2 stalks of green onions
0.5 bunch of parsley,
4 things. sweet pepper,
250 g minced pork
250 g minced beef,
1 egg
ground paprika,
125 ml vegetable stock
1 st. a spoonful of tomato paste.

Cooking:

Bread, cut off the crust, soak. Drain the liquid from the can of corn. Onion clean and grind. Wash green onion and parsley and chop finely. Wash the peppers, cut off the tops and remove the seeds.
Squeeze out the bread, mash with a fork and mix with minced meat, onions and an egg. Salt, season with black pepper and paprika. Add corn, parsley, green onion and mix everything. Fill peppers with stuffing. Heat the oven to +200°C.
Add the tomato paste to the vegetable broth and pour it into a deep baking dish. Submit stuffed peppers and place in preheated oven. Bake 45 minutes.

You will need:

For 4 servings

1 PC. yellow sweet pepper

2 chili peppers,
2 bulbs
2 cloves of garlic
2 tbsp. tablespoons of vegetable oil
600 g veal,
300 g tomatoes in their own juice,
400 g pumpkin pulp
100 g canned corn,
1/3 teaspoon of curry powder and ground ginger root,
salt, ground black pepper.

Cooking:

Wash the pepper, pat dry, cut in half and remove the stem with seeds. Cut the pulp into thin strips. Finely chop the chili pepper.
Peel the onion and garlic, then finely chop. Wash the meat, pat dry and cut into small cubes.
Heat vegetable oil in a saucepan and brown the onion and garlic. Put Bell pepper and chili, fry all together for 5 minutes.
TO fried vegetables add meat, fry on all sides. Then cover the saucepan with a lid and keep on low heat for 10 minutes.
Drain the tomatoes in a sieve and peel. Mash the pulp and add to the meat with vegetables. Pour in 150 ml hot water, salt, pepper and simmer for 40 minutes.
Cut the pumpkin into large slices and, together with the corn, add to the veal with vegetables. Sprinkle with curry powder, ginger and simmer for another 7 minutes. Before serving, you can decorate with sprigs of greenery.

Meat with vegetables, herbs and sour cream. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

0.5 kg beef pulp,
2 carrots
2 bulbs
30 g parsley root,
2 tbsp. spoons of ground crackers,
8 potatoes
50 g fat,
150 g sour cream
salt,
pepper, herbs, Bay leaf taste,
0.5 l of meat broth.

Cooking:

Salo cut into thin slices. Cut the beef into layers, beat off a little, then cut into pieces and fry in oil. Peel potatoes, cut into slices and fry. Carrots, onions, parsley root, washed, peeled, cut into slices or strips and also fried with breadcrumbs in vegetable oil.
To the bottom clay pots lay out the slices of lard. Put beef on them. Top - potatoes, onions and carrots fried with breadcrumbs, bay leaf. Salt, pepper to taste and pour broth to 2/3 of the height of the pots.
Heat the oven to +180°C. Bake 40 minutes. 20 minutes before readiness, put sour cream in each pot. Remove the pots from the oven, cover with lids and leave for 20 minutes. Sprinkle with chopped herbs before serving.

Mediterranean schnitzel with zucchini and lemon. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

1 onion

5 st. tablespoons of vegetable oil
1 zucchini
200 g tomatoes,
2 lemons
4 pork schnitzels,
150 ml cream
2 tbsp. spoons of breadcrumbs,
2 tbsp. tablespoons chopped herbs
salt,
ground black pepper.

Cooking:

Cut the onion into rings, put in a baking dish, pour 2 tablespoons of oil, salt and pepper. Zucchini, tomatoes and 1 lemon cut into circles, squeeze the juice from the second lemon.
Preheat the oven to +175°C. Wash the meat, pat dry, salt and pepper. Fry on all sides for 3 tbsp. spoons of oil. Remove from pan, pour in cream lemon juice and let it boil.
Put the meat on the onion, put circles of vegetables on top, salt and pepper. Put the lemon slices and pour over the cream. Mix greens with breadcrumbs, put on lemons, salt and pepper. Bake 40 minutes.

Turkey fillet with vegetables. Photo: Oleg Kulagin/BurdaMedia

You will need:

400 g turkey fillet,
2 tbsp. tablespoons dry white wine

2 carrots
3 art. tablespoons of vegetable oil
200 g frozen broccoli
300 g champignons,
1 st. spoons of flour
200 ml cream 10% fat,
100 g grated cheese
salt, ground black pepper.

Cooking:

Wash the turkey fillet, pat dry, cut into 4 portioned piece, lightly beat back. Salt and pepper. Drizzle with wine and leave for 15 minutes.
Peel the carrots, wash and cut into large strips. Heat the oil in a frying pan and fry the carrots until browned. Put on a plate. In the same pan, fry the turkey fillet for 5 minutes on each side.
Defrost the broccoli slightly. Clean the mushrooms and wipe with a damp cloth. Cut into large slices.
Preheat the oven to +180°C. Fold the turkey fillet into the dish, put the broccoli, carrots and mushrooms on top. Mix cream with flour, salt and pepper. Pour the turkey fillet with vegetables and mushrooms into it and place in the oven for 15 minutes.
Then sprinkle with grated cheese and bake for another 10 minutes. Before serving, you can decorate with herbs.

Appetizing pork ribs. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

1 kg meaty pork ribs,

2 bulbs
1 carrot
2 large red peppers
3 medium potatoes,
2 celery stalks,
a small bunch of dill, parsley, cilantro, basil,
2 bay leaves,
3-4 lemon slices
vegetable oil,
4 garlic cloves,
salt and ground black pepper to taste
greens for serving.

Cooking:

Cut the rib plates into individual ribs. In a saucepan over high heat, heat 2 tbsp. tablespoons of vegetable oil. Fry the ribs for 5 minutes on each side until golden brown, then transfer to a plate.
Peel the onion, chop coarsely. Peel the garlic and finely chop. Wash the celery stalks, dry and chop coarsely. Wash, peel and grate the carrots. Wash potatoes, dry, peel and chop coarsely. Wash sweet pepper, remove seeds and stalks, cut the flesh into strips. Wash greens, dry and finely chop.
Heat a little vegetable oil in a saucepan and fry the onion in it until golden brown, then add the garlic and celery. Cook for 5-7 minutes, then add the carrots and peppers and cook for another 10 minutes.
Put the ribs in a saucepan, add potatoes, bay leaf, salt and black ground pepper to taste, a few slices of lemon. Pour in water (it should cover the contents of the saucepan). Bring to a boil, reduce heat to low, cover and simmer for 40 minutes, until meat is tender. 10 minutes before the readiness to add greens.

with mushrooms, boiled rice and greenery

Schnitzels wrapped in zucchini. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

120 g long grain rice

1 bunch of parsley
2 thin zucchini
400 g champignons,
3 art. tablespoons of vegetable oil
6 art. spoons of vegetable broth
coarse black pepper,
6 thin veal schnitzels,
salt.

Cooking:

Boil rice. Tear off parsley leaves and chop. Zucchini cut lengthwise into thin plates. Mushrooms also cut into slices and stew in 1 tbsp. a spoonful of vegetable oil. Pour in the broth, salt and pepper.
Rinse the schnitzels, dry them, wrap the zucchini in plates and fry in the remaining vegetable oil (2-3 minutes on each side). Salt, pepper.
Transfer the mushrooms in the sauce to the pan where the meat was fried and heat up. Mix rice with parsley. Arrange the meat, mushrooms and "kuschiki" from rice with greens on plates and decorate the dish.

Goulash with sauerkraut. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

400 g of pork pulp,

200 g onion,
1 garlic clove
2 tbsp. tablespoons of melted butter
400 g sauerkraut,
1 st. cumin spoon,
salt,
ground black pepper,
4 tbsp. tablespoons ground paprika
500 ml broth,
1 PC. red sweet pepper,
100 g sour cream.

Cooking:

Meat cut into cubes. Peel onion and garlic and finely chop. Heat the oil in a saucepan and fry the meat well. Put in the same oil, fry the onion and garlic.
Add cabbage, sprinkle with cumin, salt, ground black and red pepper. Put the meat, pour the broth, cover and simmer for 60 minutes.
Cut the sweet pepper into cubes, add to the goulash and simmer for another 30 minutes. Salt, pepper, arrange on plates and add sour cream.

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Delicious doesn't always have to be bad. Our desire, at every opportunity, to grab onto fried foods and sandwiches is just a matter of habit.

site together with the culinary site presents you short and simple recipes cooking vegetables, having mastered which, you will be surprised for a long time how such yummy can be also useful.

Bruschetta with fresh vegetables

Ingredients:

baguette - 1 pc.
medium tomatoes - 4 pcs.
sweet green pepper - 1 pc.
radish - 6 pcs.
garlic - 3 cloves
shallots - 1 pc.
parsley - a small bunch
olive oil - 3 tbsp. l.
balsamic vinegar - 2 tbsp. l.
salt, pepper - to taste
grated parmesan - 1 tbsp. l.

Cooking method:

Mix 2 tbsp. l. olive oil with finely chopped or pressed garlic clove. Cut the baguette in half, and then divide each half lengthwise into 2 parts.
Lubricate each piece of baguette with garlic butter, put on a baking sheet and fry in an oven preheated to 180 ° C for 10 minutes.
At this time, finely chop the tomatoes, sweet peppers, radishes and shallots into a salad bowl. Add chopped parsley, squeeze garlic, salt, pepper, season olive oil and balsamic vinegar.
Once the toasts are ready, take them out of the oven, put the vegetables on top and sprinkle with parmesan.

Baked vegetables in tomato sauce

Ingredients:

eggplant - 1 pc.
small zucchini - 1 pc.
red bell pepper - 2 pcs.
medium bulb - 2 pcs.
olive oil - 3 tbsp. l.
garlic - 3-4 cloves
a pinch of cumin (cumin)
a pinch of dried oregano
a pinch of ground coriander
tomato paste - 2 tbsp. l.
medium tomato - 4 pcs.
greens - a small bunch
salt, pepper - to taste

Cooking method:

Wash vegetables. Cut the eggplant and zucchini into rings of medium thickness, cut the pepper into cubes.
Mix finely chopped onion and garlic, oil, herbs in a bowl and fry in a preheated pan for about 5 minutes.
At this time, wash and scald the tomatoes. Remove the skin from them and grind them in a blender. Add them and the tomato paste to the pan and simmer for about 5 more minutes.
We spread the eggplant and zucchini rings in a baking dish, pour the tomato mixture from the pan on top, sprinkle with salt and pepper. Cover with foil and place in the oven. Bake at a temperature of 200 degrees until the vegetables are soft (about 40 minutes).
When the dish is ready, sprinkle it with finely chopped herbs and serve hot.

Pasta farfalle with vegetables

Ingredients:

farfalle - 250 g
medium onion - 2 pcs.
medium carrot - 2 pcs.
celery (root) - 200 g
olive oil - 2 tbsp. l.
salt, pepper - to taste
paprika - 1/2 tsp

Cooking method:

Peel onions, carrots and celery. Finely chop the onion, and grate the carrots and celery on a coarse grater.
Sauté the vegetables in a skillet with olive oil over high heat for 5 minutes, stirring regularly.
boil pasta in salted water following package directions.
After the “bows” are cooked, add them to the pan with vegetables, salt, pepper and fry for a few more minutes. Sprinkle with paprika before serving.

French quiche with zucchini and carrots

Ingredients:

medium zucchini - 2 pcs.
large carrots - 4 pcs.
cream - 200 ml
milk - 100 ml
chicken eggs - 4 pcs.
flour - 200 g
butter - 90 g
water - 80 ml
salt - to taste

Cooking:

Mix softened butter with flour in a food processor. Add 80 ml of water, a pinch of salt and 1 egg. If the dough is too sticky, add a little more flour. It should easily move away from the bowl.
Roll the resulting dough into a ball, wrap cling film and refrigerate while you prepare the filling.
Prepare the vegetables: Using a utility knife, cut the zucchini and carrots into thin longitudinal slices. If necessary, carrots can be peeled.
Dip the carrot slices in boiling water, but not more than a minute to make them more plastic.
Take the dough out of the refrigerator. On a floured work surface, roll out the dough.
Grease a baking dish with butter and sprinkle lightly with flour. Lay out the rolled out dough and carefully fold the edges. Start spreading the vegetables into the dough in a circle. If the zucchini slices are much taller than the carrot slices, then they can be cut in half.
In a separate bowl, beat 3 eggs, milk and cream. Salt. You can add other spices to your taste, such as ground pepper or curry. Pour this mixture over the pie to completely cover the vegetable flower.
Bake in a preheated oven at 180°C for about 50 minutes.

Tomato puree soup with roasted peppers

Ingredients:

tomatoes (it is best to use "bull's heart") - 750 g
Bulgarian red pepper - 3 pcs.
red onion - 1 pc.
garlic - 6 cloves
vegetable broth - 500–600 ml
fresh basil - small bunch
olive oil - 3 tbsp. l.
Tabasco sauce - to taste
salt, pepper - to taste

Cooking:

Peel the onion and cut into 4 pieces. Do not peel the garlic, but only divide it into cloves. Brush the peppers with olive oil and place on a baking sheet.
Place tomatoes, onion and garlic on another baking sheet, drizzle olive oil on top, cover this baking sheet with foil. Place the vegetables in an oven preheated to 180 ° C and bake for 35-40 minutes.
Cool vegetables. Then remove the skin from the peppers and remove the seeds. Peel the roasted garlic.
Place all ingredients in a blender, salt, pepper, add Tabasco and basil to taste, pour vegetable broth and beat at maximum speed until smooth. Before serving, heat the soup to the desired temperature or serve cold.

Oven-roasted cauliflower and broccoli with garlic

Ingredients:

cauliflower - 250 g
broccoli - 250 g
garlic - 2 cloves
coriander seeds - 1 tsp
olive oil - 2 tbsp. l.
salt - to taste
ground black pepper - to taste

Cooking:

Separate the cauliflower and broccoli into florets. Place vegetables in a large bowl and sprinkle with crushed coriander seeds.
In a mortar, grind the garlic with 1 tsp. salt and add oil.
Then you need to sprinkle the vegetables with the resulting mixture and mix thoroughly.
Add salt and pepper to taste and place on a baking sheet. Bake for 30 minutes.

Vegetable stew with garlic and pepper

Ingredients:

olive oil - 1 tbsp. l.
butter - 1 tbsp. l.
garlic - 3 cloves
chili pepper - 1 pc.
zucchini - 2 pcs.
yellow pepper - 1 pc.
red pepper - 1 pc.
shallots - 1 pc.
salt, pepper - to taste

Many underestimate the potential of vegetables, considering them to be something secondary, like an optional addition to meat or fish. From the latter, everything is often prepared, except perhaps for desserts, while vegetables are destined for the role of a side dish, in best case- appetizers before the main course. At the very least, this is not fair. Vegetable brethren should be respected no less than their more successful neighbors in the refrigerator, and many other products will envy the number of different ways in which they can be cooked. Of course, I am not encouraging anyone to become a vegetarian, but it may turn out that after reading this article you will begin to love vegetables a little more.

They deserve it.

Bake in the oven

Roasted vegetables may well serve as a main course or serve as a side dish. The good news is that you can do this with many, if not most, vegetables. For example, lay carrots on a sheet of foil, season with salt, pepper, and cumin, seal the foil, and bake in the oven until tender. Different ways you can bake potatoes, beets, fennel, onions and so on.

fry

With this, I believe, there will be no questions. I can only advise you to use instead regular frying pan and cook over high heat so that the vegetables do not lose their color and crunchiness. The thinner you cut the vegetables, the faster they will cook.

Glaze

To cook vegetables such as carrots, this in an unusual way, you should boil it until soft, then fry in syrup, stirring constantly. There are a lot of options for this recipe, but the output should be colorful vegetables with a sweetish taste, pleasing to the eye with a shiny glaze. You can also glaze beets, turnips, onions, or even sweet potatoes if you can get them.

Boil for a couple

Prepare a salad

Salad can be made from any vegetables, they seem to be created for this, so you should not be afraid of experiments. If you serve a salad as a side dish, remember that, firstly, it should not be too heavy, and secondly, it should not distract the attention of the eater from the main course (unless, of course, this was intended by you from the very beginning).

Blanch

Blanching - great way suitable for all vegetables that can be eaten raw. If you dip vegetables in boiling water for a few moments, they will cook on the outside but stay fresh and crispy on the inside, which adds to the flavor and texture. You can also blanch leafy vegetables, from regular salad to cabbage. Blanch the leaves, drain in a colander to drain, then drizzle with olive oil and season with salt and garlic.

Cook in batter

Tempura, a battered cooking method invented by the Japanese (or rather, borrowed from the Portuguese), is also suitable for vegetables. Suitable for carrots, sweet peppers, pumpkin, zucchini, green beans, broccoli, onions, mushrooms and so on. Everything is very simple - chopped vegetables are dipped in batter, and then deep-fried. You can serve vegetable tempura with sauce as hot appetizer or main course.

put out

Stewed vegetables are a dish familiar from childhood, and probably no one needs to learn how to cook it. Well, if at some point it seems to you that stewing vegetables is boring and uninteresting, remember that you can use not only water for this. Boil the zucchini quickly and then bring it to a boil in cream and you won't be disappointed.

Stuff

Zucchini or peppers minced meat familiar to everyone and everyone, so if we want to cook something unusual, we have to turn on the fantasy. How about potatoes stuffed with mushrooms, or small cherry tomatoes with cheese filling as a cold snack? Just look at your existing products from an unusual angle and you won't be short of ideas!

cook in

Sous vide is a relatively new method of cooking in which food is vacuum-packed and cooked in a water bath at a cooked temperature, and not a degree higher. This allows you to get meals amazing taste and textures that preserve the maximum of vitamins and useful substances, and vegetables, fortunately, can also be cooked this way.

Make a casserole

Vegetable casserole with a golden cheese or cracker crust is another way to prepare a delicious, hearty and warming vegetable dish. Grease the baking dish butter, add chopped vegetables, pour in liquid if necessary (such as cream or wine), season well, sprinkle with grated cheese or breadcrumbs, and bake until done.

Grill

The grill is the most suitable compromise if you want to cook tasty dish, using a minimum of fat, and many vegetables perform well on the grill. In the hot season, vegetables are best cooked on fresh air, but winter is also no reason to deny yourself a grill: an electric grill for the kitchen will come to the rescue.

Make pancakes

Vegetable fritters - wonderful dish familiar to everyone since childhood. By the way, it is absolutely not necessary to cook pancakes from long-familiar zucchini and potatoes. How do you like the idea of making tender, airy pancakes with leeks or the usual carrot?

- I think, in a culinary sense, mushrooms can be considered as vegetables.