Vegetable stew in the oven

Vegetable stew is a special dish. It is prepared all over the world for a variety of recipes. Many possible combinations of vegetables allows you to get new flavors every time. However, the taste of the dish depends not only on its ingredients and their ratio. In many ways, it affects the way of cooking. Vegetable stew in the oven is not prepared by all housewives, and it is in vain, since this cooking method makes the dish uniquely tasty and fragrant. It will be especially pleasant if we take into account several important points when preparing it.

Cooking Features

In order to cook tasty vegetable stews, it is not enough to cut the vegetables, put them into a saucepan, add water and stew. Without knowledge of some rules, instead of a tempting vegetable dish, a shapeless mass is obtained that does not cause any appetite. So, before you start cooking, you need to learn a few simple but important rules. Moreover, the technology of cooking vegetable stews in the oven has its own specifics.

Young vegetables are better suited for cooking vegetable stews. They are both healthier and more tender, and they prepare faster.
It may take a while to bring some vegetables to readiness. For this reason, long cooked vegetables are advisable either to fry before combining with other ingredients, or to be laid first.
For cooking vegetable stews in the oven, it is recommended to cut them into fairly large pieces. Then they get tastier and more appetizing look.
If you want the dish to turn out to be dietary, you can bake vegetables in the oven without roasting, using the minimum amount of butter to lubricate the form. Cheese, butter, cream will help to give vegetable stew a satiety. It will be even more satisfying if meat or mushrooms are included in its composition.
Cooking vegetable stews in the oven can be done using different sauces, which give it a unique flavor.
To prevent the vegetables from burning in the oven, they can be covered with foil.

Vegetable stew in the oven can be cooked both in the form and in the pots. The technology of cooking in these cases will vary somewhat. For this reason, you need to focus on the instructions accompanying your chosen recipe.

Classic vegetable stew in the oven

Composition:

potatoes - 1 kg;
zucchini - 0, 3 kg;
onions - 0, 2 kg;
white cabbage - 0, 2 kg;
green peas - 0, 2 kg;
tomatoes - 0, 3 kg;
water - 0, 2 l;
vegetable oil - 50 ml;
dried ground paprika - 20 g;
fresh dill - 50 g;
fresh parsley - 50 g;
garlic - 4 cloves;
salt, pepper - to taste.

Method of preparation:

Peel the potatoes and cut them into thin slices.
The young zucchini chop into circles about 2-3 mm thick.
Peel the onions and cut them into thin half rings.
Tomatoes wash, dry, cut into slices or semicircles (depending on the size of the fruit).
Chop cabbage thinly.
Finely chop the greens with a knife.
Cut the garlic into thin plates.
Lubricate the form with oil.
Put potatoes on the bottom of the form, sprinkle it with a small amount of paprika, salt and pepper.
Place onions on potatoes, sprinkle them with greens.
In the next layer, put zucchini. Salt and pepper them.
Put cabbage on zucchini, pour green peas on it.
Cover all with a layer of tomato circles. Put the garlic on the tomatoes. Sprinkle the rest of the paprika.
Pour water into the mold.
Pour over remaining vegetables with vegetables.
Cover the form with foil and place in the oven.
Turn on the oven. After the temperature in it reaches 180 degrees, cook the stew for an hour.

Vegetable stew baked in the form in the oven looks very bright and appetizing. The harmonious taste of vegetables will not leave anyone indifferent. In addition, in this dish there is nothing superfluous, it will not bring you anything but good.

Vegetable stew with meat in pots

Composition:

pork - 0, 5 kg;
tomatoes - 0.5 kg;
potatoes - 0, 75 kg;
zucchini - 0, 25 kg;
onions - 100 g;
garlic - 2 cloves;
vegetable oil - 20 ml;
sour cream - 50 ml;
salt, seasonings - to taste.

Method of preparation:

Wash pork, remove films from it, cut off excess fat. Drain a piece of meat and cut into cubes of medium size.
After peeling the onion, cut it into thin quarters of rings.
Peel the potatoes and cut them into cubes of approximately the same size as the meat.
With a vegetable peeler, remove the skin. Cut the vegetable lengthwise, spoon the seeds out of it. Cut the zucchini into cubes. If you have a young vegetable, you can not clean it: just wash and dry, after which you can cut it.
Cut the garlic into small pieces.
Cut the tomatoes into small cubes.
Heat the oil in a pan and fry the meat in it until it is covered with a delicious crust. Add onion, salt and pepper. Fry another 5 minutes and arrange in pots.
Place cubes of potatoes on the meat, and zucchini on it. Put tomatoes on zucchini. Season and salt. Sprinkle with chopped garlic, brush with sour cream.
Place the pots on a baking tray and place it in the oven.
Cook the vegetable stew in pots for 70 minutes at 200 degrees.

Vegetable stew with meat cooked in pots in the oven is a very rich dish that will replace a full meal.

Vegetable stew in French oven (ratatouille)

Composition:

eggplants - 0.5 kg;
zucchini - 0.5 kg;
tomatoes - 0.5 kg;
olive oil - 50 ml;
Parmesan cheese - 50 g;
salt, pepper - to taste;
fresh basil - 20 g.

Method of preparation:

Cut the young zucchini and eggplants into discs about 3-4 mm thick. Cut the tomatoes in about the same circles.
Place the eggplants in salted water for half an hour, then rinse them thoroughly and pat dry with a kitchen towel.
Lubricate the round shape of heat-resistant glass with olive oil.
Spiral the vegetables into the form, alternating them as follows: eggplants, zucchini, tomatoes. To fit more vegetables in the form, put them overlapping.
Salt and pepper the vegetables, sprinkle them with the remaining butter.
Put the form with vegetables in the oven and turn it on at 180-200 degrees. It is better to cover the form with foil to prevent the vegetables from burning.
After half an hour, remove the foil. Continue baking the stew for another 15 minutes.
Finely grate the parmesan and sprinkle them with vegetables. Lay the basil leaves on top. Return the form with the vegetable stew to the oven for another 15 minutes.

Despite the simplicity of the recipe, vegetable stew cooked according to it has an amazing taste, and it looks so festive and appetizing that it is not a shame to offer it to guests.

Vegetable stew with apples

Composition:

eggplants - 0.5 kg;
apples - 0, 3 kg;
garlic - 2 cloves;
tomatoes - 0.5 kg;
fresh parsley - 50 g;
tomato paste - 50 ml;
vegetable oil - as required;
salt, seasonings - to taste.

Method of preparation:

Cut eggplants into circles, salt and fold into a sieve. After 20 minutes, rinse under running water, dry.
Wash apples. Without cutting the fruit, cut the core from them. Cut the fruit into thin rings.
Wash and slice the tomatoes with a sharp knife.
Pass the garlic through a press, mix it with tomato paste, parsley, vegetable oil, finely chopped with a knife.
Eggplants lightly fry in a pan in vegetable oil, divide them in half.
Put the first half of the eggplants in the mold, brush with the sauce. Put apples on them, also grease with sauce. Lay out the remaining eggplants with a third layer, brush and grease them. Put the last layer of tomatoes and cover them with the remaining sauce.
Put the form with the vegetables in an oven heated to 200 degrees and cook the vegetable stew for half an hour.

Vegetable stew with apples has a slightly unusual, but very harmonious taste. Do not be afraid to experiment - in this case, you risk nothing.

Vegetable stew in the oven is especially tasty and appetizing. In addition, this method of its preparation allows you to save the maximum of useful substances contained in vegetables.