With the arrival of summer comes the heat. In such weather, you don’t really want to stand at the stove for a long time and come up with something complicated to satisfy your hunger. And I don’t really want to eat fatty and heavy foods. You can, of course, switch to vegetable soups and salads, but for men this is not food, so they require something more substantial. How can you avoid exhausting yourself and feeding your family? There are so many vegetable recipes that can be prepared very quickly. This recipe is baked zucchini with tomatoes and cheese in the oven.
Oven-baked zucchini with tomatoes and cheese
Ingredients:
Cooking method:
For our recipe, we take medium-sized zucchini with soft skin. It is desirable that the seeds inside are small.
First, turn on the oven and heat it to 180 - 200 degrees. Cut the zucchini into slices approximately 0.5 cm thick. Place them in a bowl, pepper, salt and add the spices we deem necessary. Thyme, basil, thyme, and oregano go well with zucchini. Mix the contents of the bowl well, separating the zucchini from each other so that the salt and spices have the opportunity to get on each circle. Leave the zucchini for 5 minutes.
Now cut the tomatoes into thin slices. Grease the baking dish with oil. The bottom and sides of the mold can be rubbed with garlic. Lay out the tomatoes and zucchini so that the circles alternate. Pour sour cream over the tomatoes and zucchini. Then break 2 eggs, add 2 tablespoons of sour cream (milk), salt and pepper. Beat until smooth and pour the contents of the mold. You need to distribute the mixture so as to evenly cover the entire surface. Place everything in the oven and bake for 30 minutes. When the dish is cooked, sprinkle grated cheese on top and return to the oven for another 5 minutes.
This is a very tasty and uncomplicated dish. Be sure to try it - you will like it!
There are many vegetable dishes. There are a lot of them in the hot season. Zucchini and tomatoes always produce well. Therefore, dishes made from them can be called popular. We offer you another recipe for oven-baked zucchini with tomatoes. It turns out healthy and very tasty. The dish will come in handy if you are on a diet. It is not at all harmful to the figure.
Zucchini baked in the oven with cheese and tomatoes
Ingredients:
Cooking method:
Cut the zucchini into slices and sprinkle them with salt and pepper. Line a baking dish with foil and place the zucchini on it in one or two layers. Let the zucchini bake for 20 minutes at 180 degrees. In the meantime, we are preparing the tomato dressing. Pour tomato juice over the cooked zucchini, and if you are using fresh tomatoes, grate them and sprinkle over the zucchini. You can put tomatoes cut into circles on top of the zucchini. We do this after the zucchini is cooked. Sprinkle grated cheese on top and place in the oven for 5 minutes. The dish is ready. Bon appetit!
When eggplants appear on the market and in the garden, zucchini becomes not very interesting. We fill ourselves up with zucchini and begin to invent dishes with eggplants. There are many dishes with tomatoes and eggplants that are not difficult to prepare.
Oven-baked eggplants with tomatoes and cheese
Ingredients:
Cooking method:
We separate the eggplants from the stalk and cut them lengthwise into 4-5 pieces. Rub the inside with salt and pepper and set aside for 20 minutes. Peel the tomatoes and cut into cubes. Fry them a little in vegetable oil, adding pepper, salt, sugar, lemon juice. Squeeze the garlic through a press and simmer for 5-7 minutes. Place the eggplants in a baking dish. Place tomatoes cut into rings and sliced cheese into the cuts of the eggplants. We also add greens.
Place the prepared sauce on top of the eggplants. Preheat the oven to 200 degrees and bake for 20 minutes. After this, grate the cheese and sprinkle it on the eggplants and leave in the oven for another 5 minutes.
We offer another recipe for oven-baked eggplant with cheese and tomatoes.
Ingredients:
Cooking method:
Cut the eggplants into slices half a centimeter thick. Add salt and let it brew a little. Cover the baking sheet with parchment and grease it with vegetable oil. Place eggplant slices on top of the parchment.
Now prepare the garlic water. Pass the garlic through a press and pour boiling water over it. Brush each circle with freshly prepared garlic water.
Let's move on to the cheese. Grind it on a grater and sprinkle it on the eggplants, grating some ground black pepper on top.
Cut the tomatoes into slices and place them on top of the cheese. Salt and pepper. Leave the pan to stand for a while so that the eggplants have time to soak up the garlic. Place the eggplants with cheese and tomatoes in the oven for 25-30 minutes, preheated to 200 degrees. Let our appetizer cool and place it on a dish, sprinkling with fresh parsley.
Bon appetit!
Vegetables baked in the oven: zucchini and eggplant with tomatoes, peppers, herbs and spices are healthy, tasty and look impressive. Garlic and seasonings add a delicious flavor to this dish.
By the way, baked vegetables in French cuisine are called ratatouille. Not just any vegetables, but those that are cut into slices. Classic ingredients: eggplant, zucchini, peppers, tomatoes, onions and garlic, spices: salt, pepper and Provençal herbs, dressing - olive oil.
Initially, vegetables were cooked in a wood-burning oven, but now ratatouille is often made in the oven or in a cast-iron frying pan (any frying pan with a thick bottom). By the way, in many cuisines of the world there are analogues of this dish, for example, in the season in Hungary they prepare lecho, which each of us is familiar with, in Italy they bake caponata (often with olives, capers, celery), in Spain - pisto (do not confuse with ). In Russia, Ukraine, Belarus and some other countries, a similar dish is called ragout, although the word ragout itself, again, came to us from France.
Zucchini and eggplant with tomatoes in the oven, you can cook with cheese: alternate rings of vegetables with mozzarella or bake with cheese, sprinkling with grated hard cheese a couple of minutes before cooking, as we already cooked in foil.
To prepare vegetable ratatouille in the oven we will need the following products: eggplant, zucchini, bell pepper, garlic, onion, tomato paste, olive oil, tomatoes, herbs and spices.
Time: 60 min.
Servings: 4.
Products:
- young zucchini - 1 pc.;
- young eggplant - 1 pc.;
- bell pepper - 1 pc.;
- tomatoes - 2 pcs.;
- bulbs - 2 pcs.;
- garlic - 3-4 cloves;
- tomato paste - 2 tbsp. l.;
- olive oil - 3 tbsp. l.;
- oregano - a pinch;
- zira - a pinch;
- coriander - a pinch;
- salt; ground black pepper - a pinch;
- greens - several branches.
Cooking baked eggplants and zucchini with tomatoes and sweet peppers
Wash the eggplant and cut off the stem. Cut the fruit into equal, small-thick slices. Sprinkle the sliced eggplant slices with salt and leave for 15-20 minutes. Then wash off the salt from the eggplants and squeeze them out.
Wash the zucchini and cut into slices.
We wash the bell pepper, cut it, and remove the seeds. Then cut the pepper into pieces.
Peel the onion and finely chop it. Add peeled and finely chopped garlic to the onion. Mix onion, garlic and spices.
Pour olive oil into the prepared mixture and stir. Now, after putting the mixture in a frying pan, fry for 5 minutes.
Remove the skins from the tomatoes by pouring boiling water over the tomatoes.
Grind the tomatoes in a blender. Then add tomato paste to the resulting tomato juice and mix.
Place the tomato paste diluted with juice into a frying pan with onions, spices and garlic. Simmer together for 5 minutes.
Pour a spoonful of olive oil into the mold, put chopped vegetables in it, alternate eggplant and zucchini rings. Fill the empty spaces with chopped sweet peppers.
Pour the tomato mixture over the laid out vegetables.
Salt and pepper.
Now cover the dish with vegetables with baking foil.
Bake the vegetables in the oven, preheated to +200 °C, for 40 minutes.
Vegetables baked in the oven are very tasty and aromatic. This vegetable dish can be prepared during Lent.
Baked zucchini and eggplant with vegetables are delicious both hot and cold.
We put it on a beautiful dish, garnish with fresh seasonal vegetables, for me it’s a radish, a sweet tomato and a couple of sprigs of dill.
Bon appetit!
Warm salad side dish.
Ingredients
Eggplants - 200 grams
zucchini - 200 grams
bell pepper - 200 grams
mushrooms - 200 grams
balsamic vinegar - 2 tbsp.
garlic - 2 cloves
honey - 2 tsp.
salt
ground black pepper
vegetable oil - 3 tbsp.
For 1 serving (108.2 g):
Calories: 48.2 kcal.
Fat: 2 g.
Carbohydrates: 6.9 g.
Proteins: 1.3 g.
Preparation
Everything is simple here. Fry chopped vegetables and mushrooms in a grill pan or bake in the oven (I cooked in an air fryer) until cooked.
Prepare the sauce - mix vinegar, vegetable oil, honey, salt, pepper and chopped garlic.
Season the prepared vegetables while still hot. Let stand for 10-15 minutes and serve.
It’s also tasty when the vegetables have cooled, but it’s better when they’re warm.
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Pizza that makes you crazy.
Ingredients:
For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. Pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
5. 300 grams of cheese
For the sauce we need
1. 200 g sour cream
3. 1 tsp. asafoetida
4. 1 tsp. turmeric
Preparation:
And also fry the zucchini.
Pour over the sauce.
And sprinkle with cheese.
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Pizza that makes you crazy.
Ingredients:
For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. Pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
4. 2 small zucchini
5. 300 grams of cheese
For the sauce we need
1. 200 g sour cream
2. 100 g tbsp vegetable oil
3. 1 tsp. spices asafoetida
4. 1 tsp. turmeric
5. 3 tbsp. spoons of herbs de Provence mixture*
Herbs de Provence seasoning is sold in almost all supermarkets in our city. But if you still haven’t found it, replace it with a 1:1 combination of Basil and Oregano spices.
Preparation:
Roll out the dough and place in the oven for 15-2 minutes
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown.
And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top.
Sprinkle bell pepper on top.
Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce.
And sprinkle with cheese.
Bake in the oven for a few minutes and you're done.
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Pizza that makes you crazy.
Ingredients:
For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. Pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
4. 2 small zucchini
5. 300 grams of cheese
For the sauce we need
1. 200 g sour cream
2. 100 g tbsp vegetable oil
3. 1 tsp. spices asafoetida
4. 1 tsp. turmeric
5. 3 tbsp. spoons of herbs de Provence mixture*
Herbs de Provence seasoning is sold in almost all supermarkets in our city. But if you still haven’t found it, replace it with a 1:1 combination of Basil and Oregano spices.
Preparation:
Roll out the dough and place in the oven for 15-2 minutes
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown.
And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top.
Sprinkle bell pepper on top.
Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce.
And sprinkle with cheese.
Bake in the oven for a few minutes and you're done.
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Pizza that makes you crazy.
Ingredients:
For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. Pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
4. 2 small zucchini
5. 300 grams of cheese
For the sauce we need
1. 200 g sour cream
2. 100 g tbsp vegetable oil
3. 1 tsp. asafoetida
4. 1 tsp. turmeric
5. 3 tbsp. spoons of herbs de Provence mixture*
Herbs de Provence seasoning is sold in almost all supermarkets in our city. But if you still haven’t found it, replace it with a 1:1 combination of Basil and Oregano spices.
Preparation:
Roll out the dough and place in the oven for 15-2 minutes
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown.
And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top.
Sprinkle bell pepper on top.
Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce.
And sprinkle with cheese.
Bake in the oven for a few minutes and you're done.
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Pizza that makes you crazy
Ingredients:
For the test:
- 500 g flour
- 1 glass of water
- 100 g butter
- a pinch of salt
- a pinch of sugar
For filling:
- 4 tomatoes
- 2 eggplants
- 1 bell pepper
- 2 small zucchini
- 300 g cheese
For the sauce:
- 200 g sour cream
- 100 g vegetable oil
-1 teaspoon asafoetida
- 1 teaspoon turmeric
- 3 tablespoons seasoning
Roll out the dough and place in the oven for 15-2 minutes.
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown. And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top. Sprinkle bell pepper on top. Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce. And sprinkle with cheese.
Bake in the oven for a few minutes until done.
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Ingredients
pepper - 2 pcs.,
tomato - 5-6 pcs.,
zucchini - 2 pcs.,
eggplant - 2 pcs.,
tomato paste - 3 tbsp.,
vegetable oil - 2 tbsp.,
salt, basil, thyme, marjoram
Cooking method:
First you need to make a lecho for ratatouille. Wash the tomatoes and peppers, remove the seeds from the peppers. Cut two tomatoes and all the peppers into small pieces, add salt.
Pour vegetable oil into a heated frying pan, wait until it warms up, put peppers and tomatoes in it, lightly fry for 2-3 minutes, add 3 tbsp. water and 3 tbsp. tomato paste, salt, you can add adjika or hot pepper. Stir and simmer with the lid closed for 7-10 minutes.
While the lecho is stewing, you need to prepare the vegetables for ratatouille. Wash eggplants, zucchini and tomatoes. Peel the zucchini (the peel can be left if the zucchini is young); the eggplants do not need to be peeled. Cut all vegetables into slices no more than 3-5 mm thick; the cutting knife must be sharp.
Place the prepared lecho in a baking dish and spread it over the bottom in an even layer. And then lay out the vegetables cut into circles in even rows, alternating zucchini, eggplant and tomatoes, as shown in the photo. When all the vegetables are placed in the form, you need to salt them and sprinkle with a small amount of dried seasonings: basil, marjoram and thyme, this gives the dish a pleasant taste and smell. Ratatouille must be covered with food foil, folding it tightly under the edges of the form. Bake for 15-20 minutes in the oven at a temperature of 150-180 degrees.
When serving on a plate, first put a little lecho, and then the ratatouille itself, you can decorate with herbs.
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Ratatouille Recipe preparation time: 1 hour 20 minutes.
The recipe is good for: fasting, dinner, lunch.
Number of servings: 4 pcs.
Ingredients for the Ratatouille recipe:
For the sauce
Sweet pepper 2 pcs. Tomatoes 2 pcs. Onions 1 pc. Salt 1 pinch Refined sunflower oil 2 tbsp. l.
Vegetables
Tomatoes 2 pcs. Eggplants 1 pc. Zucchini 1 pc.
For refueling
Fresh green basil 1 bunch Fresh dill 1 bunch Fresh parsley 1 bunch Garlic 3 cloves Olive oil 5 tbsp. l.Provencal herbs 1 tbsp. l.
"Ratatouille"
Summer continues... right now you really want to enjoy the taste of vegetables and fruits “from the garden”. They are rich in water, contain no calories, no fat and have no cholesterol at all. Also, vegetables and fruits strengthen our health by nourishing the body with vitamins and minerals.
Today we have “Ratatouille” - a traditional Provencal dish that became even more popular after the release of the cartoon of the same name. Initially, “Ratatouille” was considered the food of peasants, who else could eat what grows “on the ground”.
About cooking. Despite the large number of “body movements”, the process is not tiring. It takes a little more time to cut tomatoes, eggplants and zucchini, but if you have a special grater in your arsenal of kitchen utensils, you will do everything faster and more accurately.
Yes, and also, be sure to add Provencal herbs to the dressing, because without them there is no “country” cuisine of the Provence region, where everything that grows is eaten.
Preparing the Ratatouille recipe:
To prepare you will need: tomatoes, sweet peppers, eggplants, zucchini, herbs (to taste), garlic, vegetable and olive oil (you can just use vegetable oil), a mixture of Provençal herbs.
First, prepare the vegetable sauce. Bake the peppers in the oven at 180°C until the skin is black (about 30 minutes).
Transfer hot peppers to a plastic bag. Roll well and let cool.
Finely chop the onion.
Grate the tomatoes.
After the pepper has cooled slightly, remove the skin, remove the seeds and cut into cubes.
Fry the onion, grated tomatoes and pepper in vegetable oil, add salt. Simmer until the sauce thickens a little (about 5-10 minutes).
Transfer the sauce to a baking dish and smooth it out.
Cut zucchini, tomatoes and eggplant into slices.
Prepare the dressing. Finely chop the greens, squeeze the garlic through a press, add olive oil, a mixture of Provençal herbs and add salt.
Place tomato, eggplant, and zucchini on top of the sauce, alternating.
Drizzle the herb dressing on top. Cover with foil. Place in the oven and bake at 180°C for 1 hour.
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Eggplant casserole
We will need: Eggplants - 2-3 pcs.
Onion - 1-2 pcs.
Minced meat - 0.5 kg.
Tomatoes - 4-5 pcs.
Cheese - a lot! A couple of glasses in grated form at least.
Vegetable oil,
salt, spices.
Basil works very well in this recipe, both dried and fresh.
Cut the eggplant into slices, sprinkle with salt and leave for 30 minutes to “blow a tear.” Then squeeze and fry in vegetable oil on both sides.
Rub the mold with garlic and grease with oil.
Layer layers of eggplant, tomato slices, minced meat or mushrooms fried with onions, a layer of grated cheese, and of course salt, pepper and other spices to taste. Repeat the same layers until the form is filled. Top with thick cheese. Bake as you would a potato casserole until the cheese is melted and browned. Let cool slightly and set.
And then the options:
1. Instead of eggplant, you can take zucchini.
2. You can add a layer of sliced and stewed bell peppers.
3. You can add a layer of boiled potatoes cut into slices.
4. You can not just add cheese on top, but mix cheese with sour cream (mayonnaise). You can add garlic to the cheese and mayonnaise mixture, and not to the casserole.
5. You can grease the layer of minced meat with sour cream.
In general, you can do it every day and not repeat it.
Saute the peeled and diced onion in olive oil, then add the eggplants and zucchini to it and, stirring, fry for 3-5 minutes over high heat. Salt, season with freshly ground pepper and dried oregano. Add the tomatoes and simmer our sauce with a lid for 15-20 minutes.
Boil the shells al dente, mix with the resulting sauce, half the grated cheese and fresh basil cut into strips. Place in the pan, sprinkle the remaining grated cheese on top and bake in a preheated oven for 10 minutes.
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Vegetables baked with cheese: Vegetables baked with cheese:
There are a huge variety of eggplant recipes. One of the best ways to cook vegetables is by roasting!
We will need:
Eggplant (small) - 1 pc.,
Zucchini (small) - 1 pc.,
Tomato - 2 pcs.,
Bell pepper (green) - 1 pc.,
Greens (various) - 2-3 sprigs,
Garlic - 1 head,
Cheese cheese - 100-130 g,
Natural yogurt - 200 g,
Olive oil - 2 tbsp. spoons,
Salt,
Pepper.
What to do:
Cut the eggplant, tomato and zucchini into thin rings, and the bell pepper into strips.
Peel the garlic, grind together with salt. Rub the zucchini and eggplant with the garlic mixture.
Grease a baking dish with olive oil, place the eggplant, tomato and zucchini slices so that the pieces overlap each other. Add a little salt and pepper and sprinkle with diced cheese.
Add the bell pepper, pour in the remaining olive oil, pour in the yogurt and bake in the oven at 200 degrees for about 30 minutes, covered with foil. Then remove the foil and bring the dish to readiness at a temperature of 180 degrees.
Serve baked vegetables with chopped herbs as an independent dish or as a side dish for a meat dish.
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600 g zucchini,
400 g eggplants,
1 egg
1 tbsp. sour cream,
2 tbsp. l. vegetable oil,
greens, salt.
1. Zucchini and eggplant must be cut into circles, the width of which is about 1.5 cm.
2. Next, salt the eggplants, mix and leave for 40 minutes.
3. Then squeeze out the vegetables and drain the resulting liquid.
4. Place zucchini and eggplants alternately on a pre-greased baking sheet, sprinkle vegetable oil on top.
5. Place a baking sheet in an oven preheated to 200 oC and bake the vegetables until they are browned.
6. At this time, eggs, sour cream, chopped herbs and salt must be mixed and beaten with a mixer.
7. After waiting for the vegetables to brown, remove them from the oven and pour in the resulting mixture, then place the baking sheet in the oven and bake until done.
Zucchini casserole can be eaten both hot and cold, as a main dish or snack.
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Vegetable caviar with garlic
Ingredients
eggplants 150 g
zucchini 150 g
carrots 1 piece
onion 1 piece
white cabbage 100 g
green onion 30 g
tomato puree 2 tbsp. l.
vegetable oil 2 tbsp. l.
vinegar 3% 1 tsp.
garlic 4 cloves
salt, ground black pepper
Peel the eggplants and zucchini. Salt the eggplants, let stand for 20 minutes, rinse. Bake the vegetables in the oven and chop finely.
Chop onions, carrots, cabbage into strips and sauté in oil, adding tomato puree. Then mix with chopped zucchini and eggplant and simmer for 10-15 minutes, stirring occasionally.
Season the caviar with vinegar, salt, pepper, chopped garlic and cool. When serving, sprinkle with chopped green onions.
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Layered tartine with eggplant
In such dishes, in my opinion, it is completely unnecessary to give any proportions.
Therefore, we will need:
Puff pastry
Eggplant
Zucchini (small)
Tomatoes
Parsley, garlic, lemon zest
Salt and pepper, respectively.
* First you need to prepare everything. Cut eggplants and zucchini into circles and fry in vegetable oil
* Now this thing - I think it's called persilade - is a mixture of parsley, garlic and lemon zest - finely chopped.
* Cut out circles from the puff pastry. Place a teaspoon of persilada on each, fan out the slices of eggplant, zucchini and tomato on top, and sprinkle another spoonful of pesilada on top.
* Bake in the oven at 200C until the dough is ready - it should rise and brown.
*Can be eaten both hot and cold. Ideal with a glass of red...
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"Ratatouille"
38kcal per 100g
Zucchini (young) - 1 piece
Eggplant - 2 pcs
Tomato - 3 pcs
tomato sauce - 1 pack.
Onions - 0.5 pcs
Garlic - 3 teeth.
Spices
Salt
Now the sauce: pepper the tomato sauce and season with spices. Add finely chopped garlic and onion, mix well. Grease a deep dish with tomato sauce and begin to lay it out. I placed the vegetable rings vertically. Actually, you need to place them slightly diagonally. Cover with foil and bake in the oven until ready at a temperature of about 150 degrees.
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Ingredients:
Eggplants - 400 gr.
zucchini or zucchini - 400 gr.
tomatoes - 400 gr.
For the sauce
tomatoes 400 gr.
bell pepper - 400 gr.
onion - 200 gr.
vegetable oil - 40 ml.
tomato paste -350 ml.
greens for decoration
salt, pepper to taste
garlic optional
Preparation:
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Ingredients:
Eggplants - 400 gr.
zucchini or zucchini - 400 gr.
tomatoes - 400 gr.
For the sauce
tomatoes 400 gr.
bell pepper - 400 gr.
onion - 200 gr.
vegetable oil - 40 ml.
tomato paste -350 ml.
Provençal herbs (sometimes called French herbs)
greens for decoration
salt, pepper to taste
garlic optional
Preparation:
For ratatouille, it is very important to choose the right size vegetables. Then the dish looks especially impressive. Zucchini, eggplant and tomatoes should be approximately the same cross-sectional diameter. In addition, it is good that the tomatoes are strong, otherwise it will be difficult to cut them into thin slices.
1) Wash the bell peppers and bake in the oven (180-200 degrees, 40-60 minutes) until brown spots appear. Place the peppers in a bag and cool.
2) Cut the peppers, remove the seeds and stem, chop
3) Peel and chop the onions as well. Heat vegetable oil, fry the onion until soft, add chopped bell pepper to it and fry everything together for about 5 minutes. Add tomato paste
4) Now add salt and cook the sauce over low heat for about 10 minutes.
5) While the sauce is cooking, you can safely wash the vegetables, cut them into slices and lightly salt the eggplants and zucchini.
6) Add finely chopped garlic and Provencal herbs to the sauce and grind everything with a blender.
7) Place the sauce in a baking dish.
8) And vegetables. Sprinkle vegetables with vegetable oil, ideally olive oil.
9) Cover the pan with foil and place in an oven preheated to 200 degrees for about 50-60 minutes.
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Ingredients:
Eggplants - 400 gr.
zucchini or zucchini - 400 gr.
tomatoes - 400 gr.
For the sauce
tomatoes 400 gr.
bell pepper - 400 gr.
onion - 200 gr.
vegetable oil - 40 ml.
tomato paste -350 ml.
Provençal herbs (sometimes called French herbs)
greens for decoration
salt, pepper to taste
garlic optional
Preparation:
For ratatouille, it is very important to choose the right size vegetables. Then the dish looks especially impressive. Zucchini, eggplant and tomatoes should be approximately the same cross-sectional diameter. In addition, it is good that the tomatoes are strong, otherwise it will be difficult to cut them into thin slices.
1) Wash the bell peppers and bake in the oven (180-200 degrees, 40-60 minutes) until brown spots appear. Place the peppers in a bag and cool.
2) Cut the peppers, remove the seeds and stem, chop
3) Peel and chop the onions as well. Heat vegetable oil, fry the onion until soft, add chopped bell pepper to it and fry everything together for about 5 minutes. Add tomato paste
4) Now add salt and cook the sauce over low heat for about 10 minutes.
5) While the sauce is cooking, you can safely wash the vegetables, cut them into slices and lightly salt the eggplants and zucchini.
6) Add finely chopped garlic and Provencal herbs to the sauce and grind everything with a blender.
7) Place the sauce in a baking dish.
8) And vegetables. Sprinkle vegetables with vegetable oil, ideally olive oil.
9) Cover the pan with foil and place in an oven preheated to 200 degrees for about 50-60 minutes.
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Baked vegetable salad.
Ingredients for making baked vegetable salad:
eggplants – 2-3 pcs.
zucchini (zucchini) – 1-2 pcs.
bell pepper – 2-3 pcs.
green cilantro
garlic
olive oil
lemon juice or balsamic vinegar
salt
ground black pepper
Method for preparing baked vegetable salad:
Bake peppers, eggplants, zucchini (zucchini) on a skewer or in the oven. The readiness of peppers is determined by the blackening of the skin; eggplants and zucchini (they take longer to cook) are determined by the more noticeable softness of the fruit.
Dip each vegetable into a bowl of cold water and remove the skin. There is no need to peel the zucchini. Cut the baked vegetables into small cubes. Mix.
Finely chop the cilantro, grate the garlic or finely chop it with a knife, if desired, finely chop the green onions or cut the onions into half rings.
Mix everything, add salt and pepper, a little lemon juice or balsamic vinegar, and pour in olive oil. Serve with barbecue.
Have a nice and tasty holiday!
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Zucchini-eggplant baked with chicken, mushrooms, tomatoes and cheese Recipe:
Eggplants-3 -4 pcs.
Zucchini-3-4 pcs.
minced chicken-500 g
champignons-500 g
onions - 2-3 heads
garlic - 4 cloves
sour cream - 400 g
tomatoes-3-4 pcs.
hard cheese-300 g
salt and pepper to taste
Take zucchini and eggplants* (pre-soak the eggplants in slightly salted water to remove the bitterness), cut them in half and remove all the pulp with a tablespoon.
Simmer the pulp over low heat, zucchini separately, eggplant separately, then fry the minced chicken, finely chopped mushrooms with onions (half rings) until half cooked (fry everything separately, except onions and mushrooms)
Fill the boats with zucchini and eggplant in this order:
1. minced meat
2.vegetable pulp
3.mushrooms with onions
4.coat with sour cream and sprinkle with finely chopped garlic
5. tomatoes in half circles
6.cheese on a fine grater
Bake in the oven at 180 degrees, line the baking sheet with foil and grease with vegetable oil!
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Zucchini baked with tomatoes and cheese
Ingredients for zucchini baked with tomatoes and cheese
Zucchini (small) - 1-2 pcs.
tomatoes - 2-3 pcs.
hard cheese - 50 g
salt, pepper - to taste
Method for preparing zucchini baked with tomatoes and cheese
Cut the zucchini into slices 1.5-2 cm thick. Season with salt and pepper and place in the oven, preheated to 180 degrees, for 7 minutes.
Then place a tomato slice on each zucchini slice and put in the oven for another 5 minutes.
Grate the cheese, sprinkle on the zucchini and leave in the oven until the cheese melts.
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Zucchini in the oven 1. Cut the washed eggplants and zucchini separately from each other into circles () Zucchini in the oven 1. Cut the washed eggplants and zucchini separately from each other into circles approximately 1.5 cm thick. 2. Add some salt to the “blue” ones, mix and leave for 1 hour. 3. Then squeeze them lightly and drain the liquid. 4. Place the prepared vegetable rounds on a greased baking sheet, alternating eggplants with zucchini. 5. Sprinkle vegetable oil on top. 6. Place the baking sheet in an oven preheated to 200°C. 9. After the vegetables are lightly browned, take them out, pour the whipped mixture on top and put them back in the oven. The original recipe for ratatouille that came to us from France. This dish is suitable for hot () The original recipe for ratatouille that came to us from France. This dish is perfect for the hot summer months as it includes seasonal vegetables and doesn't take much time to prepare. A quick and easy recipe for delicious and flavorful ratatouille. How to cook ratatouille 2 medium eggplants 2-3 zucchini 3-4 tomatoes 300-400g fresh potatoes 2 onions 2-3 cloves of garlic Greens (thyme, oregano) Olive oil Salt and pepper Preparation: Cut the eggplant into slices. Salt them and let them sit for about 20 minutes. This is how eggplants lose their bitterness. Then rinse them. If desired, you can sprinkle the dish with grated cheese at the end. If you want a crispy crust on top of the vegetables, at the end of cooking, sprinkle the dish with breadcrumbs and grated cheese and bake until golden brown!
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Summer and autumn are rich in various vegetables. And we are happy to use them for food, both fresh and in various other forms: stewed, boiled, salted, pickled, fried and, of course, baked.
Moreover, the ratio of taste and healthiness of vegetables baked in the oven is apparently the most optimal. After all, vegetables baked in the oven with cheese are always incredibly tasty! Eggplants and zucchini - especially baked with cheese in the oven.
In addition, the use of spices helps to reveal and emphasize the depth of taste of this dish.
And baking vegetables is much healthier than frying them. The recipe is very simple, but this does not prevent the dish from being delicious.
To prepare you will need:
eggplants 1-2 pcs.,
zucchini 1-2 pcs.,
tomatoes 3-4 pcs.,
cheese 70-100 g,
vegetable oil 2-3 tbsp.,
spices (salt, ground black pepper, ground coriander, chili, mustard, ginger, garlic, asafoetida or any others - to taste)
Preparation:
Eggplants and zucchini should be chosen young, not yet ripe, with a small amount of seeds. It is better to take ripe tomatoes.
Cut eggplants and zucchini into “wheels” 0.5-1 cm thick.
Place the chopped eggplants in cold salted water for 20-30 minutes. so that the bitterness goes away. If the eggplants are very young, this is not necessary.
Place the eggplants in a separate bowl, sprinkle them with vegetable oil and mix well.
Lightly grease the sheet (mould) with vegetable oil.
Place vegetables in rows in the following order: eggplants-tomatoes-zucchini-tomatoes-eggplants...etc.
……………………………………..
Lightly salt, add garlic and other spices you prefer, sprinkle grated cheese on top. You can choose any cheese. Mozzarella cheese goes very well.
Add a little mayonnaise on top. You can replace it with a small amount of vegetable oil mixed with lemon juice. Or do without mayonnaise altogether. Eggplants and zucchini baked in the oven turn out delicious in any way.
Bake vegetables in the oven for 25-35 minutes at t= 180°-200°.
This dish - vegetables baked with cheese in the oven - can be served both hot and cold.
These vegetables are great as a side dish for a meat dish. They can be successfully used as a cold appetizer.
Chances are you'll like both options. After all, baked vegetables with cheese are not only tasty, but also healthy.
Bon appetit!
Try and or “Tail of the Firebird” It’s also simple and delicious!
You can cook it a little differently. Watch this short video.
Finally, all your favorite summer vegetables are available - young zucchini, tomatoes and eggplants from the garden, real sweet peppers... We suggest cooking it all in the oven: zucchini - stuffed and in the form of a casserole, and also a warm salad of baked eggplants and peppers. We found the recipes from nutritionist Lydia Ionova - so dishes made from zucchini, eggplant, and pepper will turn out not only tasty, but also very dietary.
Ingredients:
- 4 young zucchini (can be zucchini)
- 1 onion
- 1 clove of garlic
- 200 g broccoli
- 2 tbsp. spoons of natural yogurt
- 2 tbsp. tablespoons semi-fat grated hard cheese
- 2 teaspoons olive oil
- freshly ground black pepper
- Cut the zucchini in half, remove the core and some of the pulp. Cut the pulp into small cubes.
- Heat oil in a frying pan and fry finely chopped onion and garlic.
- Add broccoli and chopped zucchini pulp to the onion. Fry for 5 minutes, stirring constantly. Season the vegetables with salt and pepper, add yogurt, and stir gently.
- Fill the zucchini halves with the resulting mixture and bake them for 20-25 minutes at 180°C.
- 3-5 minutes before cooking, sprinkle the zucchini with grated cheese.
Zucchini, which is popularly called “Italian zucchini,” is not only tasty, but also a healthy dietary product. It contains fewer calories than other varieties of zucchini - only 15-20 kcal per 100 g. In terms of composition, zucchini is close to its closest “relatives”, but, for example, they contain much more vitamin C. Zucchini is a good source of beta-carotene, folic acid, potassium and pectin. It also contains other important minerals: calcium, magnesium, phosphorus and iron.
Ingredients:
- 1 zucchini
- 1 onion
- 2 tomatoes
- 1 sweet pepper
- 1 egg
- 1/2 cup milk
- 2 tbsp. spoons of grated hard cheese
- freshly ground black pepper
- Cut the zucchini into slices. If the zucchini skin is thick, cut it off.
- Cut the onion and sweet pepper, peeled from seeds and stems, into rings, and tomatoes into slices.
- Place layers on the bottom of a deep frying pan: zucchini, onions, tomatoes, bell peppers. Season each layer with salt and pepper to taste.
- Mix 1 egg with milk, beat with a whisk or fork.
- Pour the milk-egg mixture over the vegetables and sprinkle with grated cheese.
- Bake in the oven at 180°C until golden brown.
Zucchini is a valuable dietary product: it is low in calories (only 24 kcal per 100 g) and rich in nutrients. It is a good source of beta-carotene, vitamins C and B, as well as potassium. It also contains other minerals we need - calcium, phosphorus, iron, magnesium, copper and cobalt.
Escalivada - warm eggplant and sweet pepper salad
Ingredients:
- 3 eggplants
- 3 large red sweet peppers
- 6 shallots or 3 small red onions
- 3 tbsp. spoons of olive oil
- 1 tbsp. spoon of balsamic vinegar
- freshly ground black pepper
- Wrap the unpeeled onions in foil. Lightly grease a deep baking tray with oil, place eggplants, peppers and onions wrapped in foil. Drizzle eggplants and peppers with olive oil and salt.
- Bake vegetables for approximately 45 minutes at 200 °C. During this time, the eggplants should become soft and the peppers should darken. Pour the vegetable juice from the pan into a bowl.
- Cool the eggplants and peppers a little, peel them, cut off the stems, and remove the seeds from the peppers. Cut the vegetables into strips 0.5 cm thick. Free the onion from the foil, peel and cut each head into 4 parts.
- Strain the vegetable juice, add oil and vinegar, salt and pepper to taste.
- Place the vegetables in a deep dish and pour over the dressing.
Discussion
Do you have to take young zucchini? Or can you take ones that have been lying around for a long time, with hard skin?
Thanks for the recipes. I really love zucchini in any form. I'll definitely cook it.
I love zucchini and eggplant. Thanks for the recipes, the zucchini is already waiting for me in the kitchen.
Comment on the article "3 recipes in the oven: baked zucchini, peppers, eggplants"
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