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Roasted vegetables

Roasted vegetables

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If I was still writing the article about preparing vegetables, I thought it would be appropriate to exemplify it, right?

  • 1 red bell pepper
  • 1 beetroot
  • 1 celery
  • 2-3 potatoes
  • salt
  • pepper
  • garlic
  • rosemary
  • olive oil

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Roasted vegetables:

I washed the vegetables well and cut them into sticks. I placed them in a tray and mixed them with oil and spices, then I put the tray in the hot oven for 45 minutes.

If you knew how good they turned out ... Indeed, you can feel the sweetness of the vegetables, and my children ate them with gusto. And even the big ones.

Because yesterday was Friday and it's good to fast, we made a simple but delicious dish. Whoever wants, can clean the vegetables, I just washed them very well and I cleaned the zucchini crosswise. I cut the eggplant and zucchini into 1 cm slices. I sprinkled the slices with salt and left them for about an hour, in a sieve, to drain the juice and thus I removed the bitterness from the eggplant. Then I washed them with running water, put them on absorbent napkins to remove moisture.

In a bowl I made a mixture of oil, salt, pepper and herbs from Provence (everyone puts what they like), I added the vegetables and I gave them a healthy massage, until all the slices were well greased. I roasted the slices on a grill pan, on both sides.

In the meantime, I made a simple garlic sauce. After I fried the vegetables, I allowed them to take a bath in the "pool" full of garlic. I sprinkled with chopped parsley and enjoyed the garlic vegetables, dreaming of a fried chicken breast! :)

Lentil soup is very good in diabetes

This lentil soup not only has a small amount of fat, it is also rich in fiber and protein. Lentils are also a good source of vitamins and minerals such as folic acid, iron, phosphorus and potassium.


  • 2 teaspoons extra virgin olive oil
  • 2 cups chopped onion
  • 2 cups chopped carrots
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable soup
  • 2 cups of water
  • 3 cups chopped cauliflower
  • 1 3/4 cups of lentils
  • a can of diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups freshly chopped spinach
  • 1/2 cup freshly chopped coriander
  • 2 tablespoons lemon juice


  1. Heat the oil in a soup pot over medium heat, add the onion and carrots, stirring occasionally until soft, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper and leave on the fire for 60 seconds.
  2. Add vegetable soup, water, cauliflower, lentils, tomatoes, tomato paste and bring to a boil. Reduce the heat and partially cover the pot, stirring occasionally until the lentils become soft, but not until they become porridge. 45-55 minutes should be enough. Add the spinach and cook for another 5 minutes.
  3. Just before serving, add coriander and lemon juice.

Pumpkin cream soup

This cream soup is delicious and will surely please the whole family. You must try this recipe, especially as the main ingredient, pumpkin is full of vitamin A.


  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • half a teaspoon of ground nutmeg
  • 1/4 teaspoon ground pepper
  • 1.3 Kg of pumpkin cut into pieces
  • 2 cups chicken soup
  • 2 cups of water
  • 4 teaspoons freshly grated ginger
  • 1 teaspoon salt
  • 1/4 teaspoon fresh pepper
  • 1/3 cane sour cream

Ingredients for topping (optional)

  • crispy, shredded bacon
  • chopped green onions
  • parmesan race
  • plain yogurt


  1. Melt the butter in a soup pot over medium heat. Add onion and simmer until caramelized, 7-8 minutes. Add the curry powder, cinnamon, nutmeg and pepper and cook for 1 minute. Add pumpkin, chicken soup, water, ginger, salt and pepper. Bring to a boil over low heat, then reduce the heat and simmer for another 20 minutes, until the pumpkin is soft.
  2. Take the pot off the heat and put the pumpkin mixture through a blender. Put it back on the fire for 20 minutes, adding more liquid to thin the soup, if necessary. Just before serving, add the seed.
  3. If you want, you can add chopped bacon, green onions, Parmesan cheese and yogurt on top. Serve with bread croutons and salad.

Chicken soup with tortilla

This soup with a special flavor contains vegetables such as bell peppers, green beans, yellow zucchini. Try serving this chicken soup with a salad to enjoy even more vegetables.


  • 700g chicken legs
  • 1 small onion, chopped
  • half a red pepper, chopped
  • 1 clove garlic, chopped
  • 2 cups chicken soup
  • 1 cup diced tomatoes
  • 1 cup tomato juice
  • 1 cup chopped hot peppers
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • salt
  • freshly ground black pepper
  • 2 zucchini, cut into slices
  • 85g of green beans
  • 1 tablespoon lime juice
  • 2.5 tablespoons fresh coriander
  • tortilla chips, sour cream (for serving)


  1. Combine chicken, onion, bell pepper, garlic, chicken soup, diced tomatoes, tomato juice, peppers, chili powder, oregano and cumin in a slow cooker. Season with salt and pepper.
  2. Cover, and cook until chicken is ready. (if set to the & # 8220low & # 8221 function it is ready in 7-8 hours, and if set to the & # 8220high & # 8221 function it will be ready in 3-4 hours). Add the zucchini and green beans and leave the soup to cook, covered, for another 30 minutes. Remove the chicken, discard the bones and cut the meat then put the pieces of meat back in the slow cooker. Add lemon and coriander juice.
  3. Serve with sour cream and tortilla chips.
Barley soup and kale

Barley gives this soup a delicious taste. not only is it rich in fiber and protein, but it also helps you control your blood sugar levels. Barley is also cheap and has a very low glycemic index.


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 carrots, peeled and cut in half
  • 2 cloves garlic, chopped
  • 1 diced tomato
  • 2 cups boiled barley
  • 1 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • half a teaspoon of freshly ground black pepper
  • 1 kale with chopped leaves


  1. Put olive oil in a large pot and place on the stove over medium heat. Add onion and stir occasionally for about 3 minutes until translucent.
  2. Add the carrots and cook until soft, about 5 minutes. Add garlic, tomatoes, barley, cumin, turmeric, salt and pepper and mix until combined. Reduce fire to medium.
  3. Add 4 cups of water, cover and cook for 10 minutes. Add kale and cook until light green for about 5 minutes.
Broccoli, spinach and quinoa soup

Quinoa is an excellent choice for people with diabetes. It has protein and fiber and helps you manage type 2 diabetes. To reduce your sodium intake, reduce the amount of salt by half.


  • 2 tablespoons olive oil
  • 1 finely chopped red onion
  • 1 teaspoon sea salt
  • half a teaspoon of black pepper
  • 1 cane quinoa
  • 2 teaspoons chopped garlic
  • 7 cups of vegetable soup
  • 5 cups chopped broccoli
  • 1 peeled and chopped potato
  • 170g spinach
  • 2 tablespoons tahini
  • half a teaspoon of freshly ground black pepper
  • 1/8 tablespoon red pepper
  • 1 cup cheddar cheese


  1. Heat the olive oil in a large saucepan. Add onion, salt and pepper and cook on low heat for 10-12 minutes, until soft. Add quinoa and garlic and mix for 1-2 minutes. Add broccoli and potato vegetable soup. Put on low heat for 35 minutes. Add spinach, tahini, salt and pepper. Leave on the fire until the spinach withers.
  2. Remove from the heat and leave to cool. When it has cooled enough, transfer it to a blender and puree. Return to the pan and simmer, add the cheese and simmer until it melts.

Remember: soup can be a tasty, inexpensive way to eat well and keep blood sugar levels under control. Don't forget to focus on soups that contain starch-free vegetables such as carrots, green vase mushrooms. Soups that contain less than 30g of carbohydrates per serving are the best choices.

First we prepare the mushrooms.

We remove the tails and the film from above the hats, without washing them, because they would immediately soften.

We clean the tails of impurities and cut a little from the bottom, rinse them, then chop them finely. We will use them for the filling.

In a deep frying pan, a wok, heat the oil and melt the butter in it. Add the cleaned and chopped onion scales and the cleaned and chopped garlic into rounds. Temper the ingredients until they change color, then add the finely chopped mushroom stalks. After they penetrate easily, add the cleaned and grated carrot. Mix the ingredients for 1-2 minutes, then add the finely chopped ham and pepper jam & # 8211 see recipe HERE.

Add the spices, chopped green parsley, homogenize the mixture and adjust the taste of salt.

Place the mushroom hats in an oven tray and fill them with this mixture. What's left, we put among the mushrooms. Stir in the tomato sauce & # 8211 see the recipe HERE, with the pepper soup and jam and pour the mixture into the pan, over the stuffed mushrooms. Put the tray in the oven for 20 minutes at 180 degrees. Remove the tray, sprinkle with chopped basil leaves and grated mozzarella and put the tray in the oven for 7-8 minutes, or until the mozzarella melts and coats the stuffed mushrooms nicely.

We serve the delicious ones Stuffed mushrooms and au gratin in the oven, warm, sprinkled with finely chopped green parsley, along with a salad of fresh vegetables, pickles, cheese, or as each prefers.

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Asubana - chicken and fried vegetable mousse

& Icirc & # 539i must for fried chicken breast & # 537i fried vegetables: 1 large chicken breast, 500 g potatoes, 2 large eggplants, 4 bell peppers, 8 ro & # 537ii, 2 eggs, 3-4 c & # 259 & # 539 garlic cloves, 6 tablespoons olive oil, 200 g sm & acircnt & acircn & # 259, 150 g as mackerel, thyme, salt, pepper

Prepare the chicken: Cut the chicken into small pieces and fry quickly over a high heat in a frying pan, greased with a little oil. Stir frequently and fry until the whites are white on all sides. Cut the eggplants into slices, sprinkle with salt and let them drain for about 20 minutes, then wipe them lightly with a whisk. Then fry the eggplant on the grill or in a pan greased with oil and well heated, until browned on all sides. Fry the peppers in the same way, then peel them, peel the seeds, and cut the seeds into small pieces. Meanwhile, boil the potatoes and peel them, then peel them and slice your slices. Cut the tomatoes and put them on the grill / pan for 2-3 minutes so that they soften a little. Sprinkle the vegetables with olive oil, add salt and pepper to taste, thyme and finely chopped garlic. Grease a pan with chicken oil in layers, as follows: potatoes, peppers, chicken, eggplant, tomatoes, tomatoes and the last layer to be potatoes. Make an egg sauce, smash it, salt it and pepper it, then pour it over the tray. Put the horseradish slices on top of the horse and a little pepper and thyme. Bake the musacaua for 20-25 minutes, in the oven, until it browns well.

Sea perch with fried vegetables

Wash the fish fillets (sea bream or sea perch, both fit perfectly), dry with paper towels, cut on the skin side, grease with oil and season with sea salt and pepper.

Prepare the vegetables you like. Anything goes well with fried fish but cut the vegetables so that they look good and roast in about equal time (carrots should be cut in half, lengthwise, sliced ​​cauliflower, Brussels sprouts in half, green onions cut lengthwise, as well as endives Fennel in very thin slices, peppers in straight slices or slices, zucchini in suitable slices Season with salt, pepper and olive oil If you do not have enough space on the grill, first prepare the vegetables and keep them warm, on a plate, on a pot of warm water, don't cover them, they soften and you probably want them crispy.

Place the fish on the hot grill, skin down. In 2-3 minutes it should be ready. When you see a little more pink on the top, turn carefully and leave them for another 10 seconds. Grease half the lemon with oil and fry with the fish for a minute. Squeeze fish and vegetables when eating, the taste is special.

Grilled vegetables

A recipe for grilled vegetables from: bell peppers, tomatoes, rosemary, zucchini, red onions, eggplant and potatoes.


  • 6 assorted bell peppers (red, yellow, green)
  • 400 g tomatoes
  • 4 rosemary threads
  • 4 zucchini
  • 1 red onion
  • 2 eggplants
  • 4 potatoes

Method of preparation:

Peel the vegetables. The bell peppers are cut into quarters long. Tomatoes stick to rosemary threads. Cut the red onion into rounds. Zucchini cut into longitudinal slices. Cut the eggplant into slices, lengthwise. Cut the potato slices.

Pour oil into a bowl and place the vegetable slices and roll in oil. Grease the grill with olive oil and fry the vegetables for about 2 minutes on each side. Take them off the grill, salt and pepper them and place them on a plate.

The slices of bread are fried in the toaster. When they are still hot, grease each slice with a little olive oil. Rub with a clove of garlic each.
Boil the tomatoes in a little salted water until the peel comes off. Finely chop and cook with 2 tablespoons of olive oil. Add salt and pepper to taste. For the aroma you can put a few basil threads.

Cut the zucchini into 1 cm slices and fry on the grill. The mushrooms are cut into stalks and grilled on the grill with the capsicums. It is consumed as such. They are an excellent appetizer.