What is the difference between vegetables stewed in a tomato, in an oven, from vegetables stewed on a stove in a frying pan or sauté pan? First, the oven allows the vegetables to retain their shape, since there is no need to constantly mix them, while the vegetables that are cooked on the stove must be mixed at least a couple of times. The tender flesh of zucchini and sweet pepper is certainly deformed, and cauliflower can turn into a mess at all. The taste of vegetables from the oven is also different - it is more “real”, more pronounced - it is the taste of vegetables, and not seasonings and spices. Well here, as they say, an amateur.
List of ingredients:
- 200 g of cauliflower,
- 1 small zucchini,
- 1 onion,
- 1 Bulgarian pepper,
- 1 tsp. salt,
- 0, 5 tsp. dried thyme,
- 0, 5 tsp. dried ground adzhika,
- 200 ml of water,
- 1, 5 tsp. tomato paste (can be replaced by 200 ml of tomato juice).
1. You need to wash a little cauliflower and shake off excess water, then divide it into inflorescences. Part used to extinguish.
2. Wash zucchini and cut on both sides, then cut into cubes. It is desirable that the vegetable was young, and if it is not, then it is better to cut off the peel and cut the seeds - they can be tough.
3. Wash the sweet or paprika and cut it into 2-3 pieces. Remove the stem and seeds, then chop it randomly and not very finely. The onion needs to be cleaned and finely chopped.
4. Fold all the chopped vegetables into a baking dish; you can sprinkle them with vegetable oil if desired. It is mandatory to salt and sprinkle with spices, dried thyme, or you can add fresh.
5. Dissolve water with tomato paste until smooth, pour into a form with vegetables. Put the form in the oven preheated to 170 degrees, it is not necessary to cover with anything. After 30 minutes, the steamed vegetables will be ready.
6. If you are worried, 20 minutes after the start of stewing, you can look into the form and mix the vegetables. Serve hot or cold, sprinkled with fresh chopped greens.