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Baked vegetables

Baked vegetables



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not that I brag, but they turned out delicious :))

  • 2-3 carrots
  • 4 potatoes
  • a few bouquets of broccoli
  • one tomato
  • a few mushrooms
  • leek
  • salt
  • pepper
  • oil
  • the water

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked vegetables:

we wash and clean the vegetables and put them to boil, without tomatoes, but they don't have to boil at all, just enough for the fork to enter them.

after they have boiled, we cut the potatoes and carrots into rounds, the sliced ​​mushrooms, the julienned leeks, the broccoli and unwrap them in small bouquets and put them in a tray greased with oil.

over the vegetables we put a cup of water in which we dissolved salt and put it in the oven for about an hour.


Ingredients for the baked bibilica recipe:

  • parts of biblica (thighs, chest, etc.), about 1 kg
  • 1 small beer (330 ml), preferably stronger
  • 2 onions
  • 1-2 stalks of celery (or not)
  • 2 carrots
  • 4-5 new potatoes
  • 2-3 cloves of garlic
  • rosemary
  • aromatic herbs (those you like for poultry steaks, for example)
  • about 5 tablespoons of olive oil
  • salt and pepper

How to prepare the recipe for tender bibilica in the oven?

Put the oil in a ceramic or glass form that can go in the oven. Put the pieces of biblica, onion, carrot and potatoes on top. All cleaned and cut into large pieces.

Add celery stalks (if desired), rosemary sprigs and herbs and salt and pepper, so practically everything, except beer.

Mix well with your hands so that the spices, oil, salt and pepper cover the parts of the bible and the vegetables.

Fresh biblica with beer and vegetables, in the oven

Pour the beer, on the edges, and put it in the oven heated to 180-190 degrees Celsius, for about 45 minutes. Every 15 minutes, take the form out of the oven and, with a spoon, sprinkle the resulting juice over the meat and vegetables.

Bibilica tender with beer and vegetables, in the oven

You can try, if it's ready, with a fork, sticking it in the meat. If no blood comes out, it's ready.

Remove from the oven and let it rest for 5-10 minutes and eat it with gusto, next to a lettuce or pickles.

A curiosity: I don't know about you, but in the parts where I am from, it's also called the chicken pichie.

The recipe and the pictures belong to Mirela Sandica, the collaborator of our blog. More recipes of the Bride can be found here. You can become a contributor to our blog at any time, just send us an email at poftabuna.com [@] gmail.com.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Fresh biblica with beer and vegetables, in the oven


Baked vegetable chips. Recipe

The secret to recipes for vegetable chips is to choose vegetables and spices. The chips can be saltier or spicier, depending on the choice of each. They go very well with a glass of beer or wine, but also as a garnish for steak.

These vegetable chips have a higher oil content which helps to obtain their crunchy texture. But in addition to the method of cooking with oil (fried in a hot oil bath), you can also prepare them in the oven, a healthier method and the chips brown better.

You can make chips from potatoes, beets, carrots, sweet potatoes, pumpkin, gully, celery, parsnips and others.

That's what parsnip chips look like


Baked flavored vegetables. Greek recipe

This delicious and healthy recipe for baked vegetables is a real treat for the taste buds. The irresistible aroma of vegetables and spices, full of vitamins and nutrients, will make you want to cook this dish again and again, perfect for both children and adults.

It is very simple to prepare: prepare the vegetables, put them in a tray and put them in the oven for 2 hours, practically forgetting about them. The secret is to cook the vegetables for a long time, at a low temperature (2 -2.5 hours, at 100 degrees C). The result will definitely be one that meets your expectations!

Ingredient:

& # 8211 1 eggplant
& # 8211 2 large bell peppers
& # 8211 1 zucchini
& # 8211 4-5 tomatoes
& # 8211 1 large carrot
& # 8211 3-4 onions
& # 8211 2 large potatoes
& # 8211 salt, ground black pepper, thyme (or basil), oregano, 150 ml olive oil.

Vegetables are cut into rounds, except for peppers, which are cut into straws or larger slices. Press the spices and mix the vegetables, then put everything in the baking tray. Add to the pan 1 tablespoon of tomato paste dissolved in 200 ml of water (instead of pasta you can use 2 grated tomatoes). Sprinkle the vegetables with olive oil and bake the tray (you can give a higher temperature until the liquid in the pan starts to boil, then set the time to 2 hours, at 100 degrees Celsius). During cooking, stir the vegetables 2-3 times.


Baked flavored vegetables. Greek recipe

This delicious and healthy recipe for baked vegetables is a real treat for the taste buds. The irresistible aroma of vegetables and spices, full of vitamins and nutrients, will make you want to cook this dish again and again, perfect for both children and adults.

It is very simple to prepare: prepare the vegetables, put them in a tray and put them in the oven for 2 hours, practically forgetting about them. The secret is to cook the vegetables for a long time, at a low temperature (2 -2.5 hours, at 100 degrees C). The result will definitely be one that meets your expectations!

Ingredient:

& # 8211 1 eggplant
& # 8211 2 large bell peppers
& # 8211 1 zucchini
& # 8211 4-5 tomatoes
& # 8211 1 large carrot
& # 8211 3-4 onions
& # 8211 2 large potatoes
& # 8211 salt, ground black pepper, thyme (or basil), oregano, 150 ml olive oil.

Vegetables are cut into rounds, except for peppers, which are cut into straws or larger slices. Press the spices and mix the vegetables, then put everything in the baking tray. Add to the pan 1 tablespoon of tomato paste dissolved in 200 ml of water (instead of pasta you can use 2 grated tomatoes). Sprinkle the vegetables with olive oil and bake the pan (you can give a higher temperature until the liquid in the pan starts to boil, then set the time to 2 hours, at 100 degrees Celsius). During cooking, stir the vegetables 2-3 times.


Baked mackerel with vegetables. This recipe will delight you!

Fish with vegetables is healthy and is a perfect combination in the diet of both children and adults. Find out a recipe on how to prepare mackerel with vegetables in the oven. The fish will be soft, fine and very juicy, without a shrill smell, and the vegetables will give it a special flavor!

Ingredient:

-2 mackerel fish
-a medium onion
-a medium carrot
-200 g of fermented cream
-2-3 garlic cloves
-3 tomatoes
-a bell pepper
-salt, ground black pepper - to taste
-oil - for the pan.

Method of preparation:

1. Thaw the fish. Clean the entrails and the black skin inside them. Remove their heads, tails and wings. Wash and dry them with paper towels.

2. Cut the cleaned fish into pieces with a width of 1.5-2 cm.

3. Cut the onion into cubes and put the carrot through the large grater. Fry them in a small amount of oil until they are ready.

4. Remove the tomato stalks, then cut them into rounds.

5. Cut the bell pepper in half. Peel a squash, grate it and squeeze the juice. Then cut each half of the pepper into 6 pieces.

6. Spread the fried vegetables on the bottom of a deep pan.

7. Place the fish pieces, tomato slices and pepper pieces in the pan, alternating them and placing them upright. If you have vegetables left over, arrange them on the edge of the tray.

8. Sprinkle fish and vegetables with salt and ground black pepper to taste. Then grease them with the cream mixed with the garlic passed through the garlic press.

9. Bake the food for 30 minutes in the preheated oven to 180 ° C.


Baked mackerel with vegetables. This recipe will delight you!

Fish with vegetables is healthy and is a perfect combination in the diet of both children and adults. Find out a recipe on how to prepare mackerel with vegetables in the oven. The fish will be soft, fine and very juicy, without a shrill smell, and the vegetables will give it a special flavor!

Ingredient:

-2 mackerel fish
-a medium onion
-a medium carrot
-200 g of fermented cream
-2-3 garlic cloves
-3 tomatoes
-a bell pepper
-salt, ground black pepper - to taste
-oil - for the pan.

Method of preparation:

1. Thaw the fish. Clean the entrails and the black skin inside them. Remove their heads, tails and fins. Wash and dry them with paper towels.

2. Cut the cleaned fish into pieces with a width of 1.5-2 cm.

3. Cut the onion into cubes and put the carrot through the large grater. Fry them in a small amount of oil until they are ready.

4. Remove the tomato stalks, then cut them into rounds.

5. Cut the bell pepper in half. Peel a squash, grate it and squeeze the juice. Then cut each half of the pepper into 6 pieces.

6. Spread the fried vegetables on the bottom of a deep pan.

7. Place the fish pieces, tomato slices and pepper pieces in the pan, alternating them and placing them upright. If you have vegetables left over, arrange them on the edge of the tray.

8. Sprinkle fish and vegetables with salt and ground black pepper to taste. Then grease them with the cream mixed with the garlic passed through the garlic press.

9. Bake the food for 30 minutes in the preheated oven to 180 ° C.


Baked Summer Vegetables

The vegetables are washed, cleaned and drained. The greens are washed and then finely chopped and kept in separate bowls. Cut the zucchini and eggplant into rounds, cut the bell peppers into quarters and leave the tomatoes whole. They are placed on a non-stick grill, well preheated and turned on both sides, leaving the vegetables al dente (partially penetrated) so as not to destroy the vitamins. Put the tomatoes at the end because their skin sticks and will emit smoke. Remove to a plate and sprinkle with a tablespoon of oil. Separately, in a large bowl, heat the oil (not hot) and fry the potatoes cut into quarters. Remove on an absorbent towel, and place the vegetables in the bowl one by one depending on the cooking time: carrots, after 2 minutes add a little water, then cabbage, bay leaves and then add a little salt. Onions, green peas and hot peppers follow. When the vegetables have softened, (try with a fork) turn off the heat. Arrange the ingredients in an oven tray as follows: put the ones that have been cooked with a spatula, sprinkle with thyme and a little pepper, put the potatoes evenly distributed on the surface of the tray, season and add the basil and garlic. Add half the amount of canned tomatoes, then the grilled vegetables and the rest of the preserve and pour a little wine and a tablespoon of oil on the surface. Place the dish in the preheated oven and leave for about 20 minutes until a crust forms on top. The food is served with parsley on top, after it has cooled, so that it can be portioned.


Ingredients for the baked biblica recipe:

  • parts of biblica (thighs, chest, etc.), about 1 kg
  • 1 small beer (330 ml), preferably stronger
  • 2 onions
  • 1-2 stalks of celery (or not)
  • 2 carrots
  • 4-5 new potatoes
  • 2-3 cloves of garlic
  • rosemary
  • aromatic herbs (those you like for poultry steaks, for example)
  • about 5 tablespoons of olive oil
  • salt and pepper

How to prepare the recipe for tender bibilica in the oven?

Put the oil in a ceramic or glass form that can go in the oven. Put the pieces of biblica, onion, carrot and potatoes on top. All cleaned and cut into large pieces.

Add celery stalks (if desired), rosemary sprigs and herbs and salt and pepper, so practically everything, except beer.

Mix well with your hands so that the spices, oil, salt and pepper cover the parts of the bible and the vegetables.

Bibilica tender with beer and vegetables, in the oven

Pour the beer, on the edges, and put it in the oven heated to 180-190 degrees Celsius, for about 45 minutes. Every 15 minutes, take the form out of the oven and, with a spoon, sprinkle the resulting juice over the meat and vegetables.

Bibilica tender with beer and vegetables, in the oven

You can try, if it's ready, with a fork, sticking it in the meat. If no blood comes out, it's ready.

Remove from the oven and let it rest for 5-10 minutes and eat it with gusto, next to a lettuce or pickles.

A curiosity: I don't know about you, but in the parts where I am from, it's also called the chicken pichie.

The recipe and the pictures belong to Mirela Sandica, the collaborator of our blog. More recipes of the Bride can be found here. You can become a contributor to our blog at any time, just send us an email at poftabuna.com [@] gmail.com.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Fresh biblica with beer and baked vegetables


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Ingredient:

1 kg pork neck
1 vanata
1 zucchini
1 red pepper
1 green pepper
3 tomatoes
2 onions
6 cloves of garlic
Salt, pepper, paprika, vegetate to taste
Oil

Method of preparation:
We take the pieces of neck and season them well with vegeta, paprika, pepper and salt, to taste.

After seasoning the meat, we fry it in a pan with very hot oil & # 8211 enough to catch a brown crust & # 8211 taking care to turn it on all sides to brown evenly.

After the meat has caught the crust, take it out on a plate and cut it deep - cut it into slices but make sure that the slices remain together at the bottom, then put the piece of neck in a heat-resistant dish previously greased with oil. Between the notches we spread the meat with slices of garlic.
All the vegetables & # 8211 eggplant, zucchini, red and green peppers, onions and tomatoes & # 8211 we clean, wash and cut into cubes and slices.

We put the vegetables cut in this way in a bowl and season them with vegeta and salt, after which we put them around the piece of meat in the bowl. Add a little more oil over the vegetables and meat, then put an aluminum foil on top of the dish and put everything in the oven for 45-60 minutes, during which time we turn the meat from time to time, from one side to the other. Towards the end, 20-25 minutes before removing the preparation from the oven, we take the aluminum foil from the bowl, to let the vegetables drop.




The complete recipe, in pictures, can be downloaded here: Pork steak with baked vegetables (PDF format)


Baked vegetables & # 8211 au gratin on the tray

Baked vegetables & # 8211 au gratin on the tray. A recipe for fasting and more. These baked vegetables are extraordinarily easy and quick to prepare and taste fantastic! Eggplant, pumpkin, garlic, pepper, cauliflower, leek, carrots, potatoes and more.

You can't imagine how delicious these vegetables are on the tray! Discreetly caramelized at the edges, seasoned only with salt and sprinkled with oil (if it's olive & # 8230 and better). Whole garlic cloves, sprinkled over vegetables, give them a subtle flavor. Of course you can also add basil, oregano or rosemary sprigs, but I advise you to try salt only for the first time. You will feel the distinct taste of each au gratin vegetable in this wonderful tray! I'm not talking about the sauce formed in the tray, only good to walk a corner of bread through it. And a plain rice (boiled separately in salted water) or some simple pasta I can brilliantly accompany these au gratin vegetables.

I cook these vegetables quite often in the oven, as a garnish next to steaks or egg yolks. Here you see them next to turkey breast (cooked on a grill placed on a tray with potatoes & # 8230 mmm).

This recipe has no fixed quantities and ingredients. You can juggle them depending on the vegetables available and the number of people. Keep in mind that all vegetables drop by almost half after cooking! I will give you the quantities for a normal oven tray (30 x 40 cm), enough for 3-4 people.

  • 1 large carrot
  • 1 large potato
  • & frac12 praz
  • 2 onions (white and red)
  • 1 head of garlic (whole dogs)
  • 1 small eggplant
  • 1 small zucchini
  • 1 red pepper (or other color)
  • 1 little cauliflower (300 g)
  • optional: fresh mushrooms, green onions, broccoli, goulash, sweet potatoes, beets, etc.
  • salt
  • oil