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Baked vegetables

Baked vegetables


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In a pan, add the olive oil and add the box of drained and washed peas, sliced ​​carrots, diced mushrooms, diced bell peppers, sliced ​​leeks, diced potatoes, diced zucchini, then add salt, pepper and delicately. Mix all the ingredients and put in the oven (the oven is hot).

When they are almost ready, add parsley or dill, to taste.

Serve hot or cold with pickles or assorted summer salad.



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.

This is what parsnip chips look like


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


Ingredients baked vegetables with Provence greens

1 zucchini
1 vanata
1 red pepper
Brussels sprouts
olive oil
grilled Provence Kotanyi greens, to taste
optional: onions, garlic, green beans, green onions, etc


How to prepare baked vegetables recipe with Provence greens

The vegetables are cleaned, washed and cut into pieces. Mix in a bowl with Provence greens, put to taste. No need to add salt, the grinder contains a suitable mixture.
Add olive oil to the pan. Add the vegetables.
Put the tray in the oven for 30 minutes or until the vegetables start to brown.
Serve hot, cold, as a garnish or as such.

Try it yourself baked vegetables with herbs from Provence!


Baked caramelized vegetables

I like all vegetable dishes and I always try new recipes, some I post on the blog and prepare them several times because I liked them, others stay at the tried and tested stage and that's it. The recipe below caught my eye as I read it, I received it together with some products from Fino and without any trace of advertising I can tell you that it is insane! You know that I don't live only on the income brought by the blog and that gives me the right to choose whether or not to advertise a product, but if I like it, I like it and I write about it for free.

All vegetable dishes must be accompanied by meat in our family, they are labeled as a side dish, but these vegetables seasoned with everything you need are slightly sweet, cooked and not fried, served with parmesan even if they do not need anything besides them. And if the term caramelized sounds a little too sweet to know that it is not, it is exactly what you need.

The recipe is very simple and please use all the vegetables passed to the ingredients, eventually you can add pumpkin, sweet potato or regular potato, nothing is too much to fit all in the tray :).

So let's see what it's all about.

Baked caramelized vegetables

  • 2-3 carrots
  • 2 parsnip roots
  • 2 pieces medium red beets
  • 1 celery root
  • 1 teaspoon coriander berries
  • 1 teaspoon chimen berries
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • salt pepper
  • parmesan race

Preheat the oven to 200g C.

Wash the vegetables well and then cut not very large cubes. Put a baking paper in a tray (I used the one I received from Fino which by the way is excellent) and place the vegetables.

Separately, the coriander and cumin are fried a little in the pan, then they are put in a mortar and crushed well. Mix with olive oil and honey. Pour the mixture over the vegetables, season with salt and pepper, you can add a little chilli powder and mix them lightly with your hands so that they are greased on all sides.

Bake for 20 minutes until the vegetables are soft and caramelized.

Serve with grated Parmesan cheese on top.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


1. Peel all the vegetables and cut them into cubes / slices. Combine the carrots and potatoes, in a large baking tray, grease them with oil, pour a little water.
2. Sprinkle with salt and pepper and put the tray in the oven for 15-20 minutes, covered with aluminum foil.
3. After the time has passed, remove the tray, carefully remove the foil (be careful, the steam is very hot) and add the rest of the ingredients, except the diced tomatoes and parsley.
4. Stir, cover the pan again and bake for another 10-15 minutes, over high heat.
5. When all the vegetables have penetrated, place the diced tomatoes on top of all the ingredients, mix and put the pot in the oven for another 5 minutes.
6. Serve the pot in the oven with fresh parsley and summer salad.


1. Peel all the vegetables and cut them into cubes / slices. Combine the carrots and potatoes, in a large baking tray, grease them with oil, pour a little water.
2. Sprinkle with salt and pepper and put the tray in the oven for 15-20 minutes, covered with aluminum foil.
3. After the time has passed, remove the tray, carefully remove the foil (be careful, the steam is very hot) and add the rest of the ingredients, except the diced tomatoes and parsley.
4. Stir, cover the pan again and bake for another 10-15 minutes, over high heat.
5. When all the vegetables have penetrated, place the diced tomatoes on top of all the ingredients, mix and put the pot in the oven for another 5 minutes.
6. Serve the pot in the oven with fresh parsley and summer salad.


Ingredients baked vegetables with Provence greens

1 zucchini
1 vanata
1 red pepper
Brussels sprouts
olive oil
grilled Provence Kotanyi greens, to taste
optional: onions, garlic, green beans, green onions, etc


Pan-fried Mexican vegetables with butter and garlic or fast & # 8211 quick and easy recipe

Pan-fried Mexican vegetables with butter and garlic or fast & simple recipe. How to prepare frozen Mexican vegetables? Pan-fried vegetables with garlic and butter or oil. The simplest and fastest garnish of spicy vegetables. Garnish recipes. Fasting recipes. Vegan recipes.

I have to start by saying that these frozen Mexican vegetables are so called outside of Mexico. Of course, Mexicans don't really use boiled corn grains in food, but only corn flour (for tortillas, tacos, etc.) or even its breads (for tamales). This is also the case with "spaghetti alla bolognese" which are not found in Italy but only in the rest of the world & # 8211 see here about what is it about.

We generally find bags of "Mexican vegetable mix" (frozen) that contain corn kernels, peas, diced red peppers and strips of yellow peppers, carrots, green bean pods and large boiled bean pods. They cook quickly and very easily, but the mixture itself is bland and if we decide to make Mexican vegetables in a pan, which we can saute with butter or oil, we will have to add some flavors. I'm talking about onions and garlic as well as salt, pepper and even a pinch of hot chili flakes (hot peppers) as well as a spicy sauce like Tabasco, Sriracha or similar (hot chili sauce).

Eee & # 8230 we are already talking about something else! A delicious meal! I assure you that you will lick the pan!

It should also be said that the cooking time of these frozen vegetables is short (max. 8-10 minutes from when they touch the pan) and that they They should NOT be thawed before preparation. In the market there are Mexican vegetables produced by several brands and some are already pre-cooked (precooked) & # 8211 in which case the cooking time is reduced to 5-6 minutes. We want beautifully colored vegetables (not washed), with the texture of al dente (slightly crunchy) & # 8211 not a watery porridge.

Of course, these dishes can also be prepared from scratch by using fresh vegetables. In this case, I recommend you read the recipe for sauteed vegetables in the pan from here and take into account the cooking times of each vegetable.

From the quantities below are 3 servings of Mexican vegetables in a pan with butter and garlic. If you are fasting or vegan then use only oil.


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.

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.

Fresh biblica 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 pox.

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



Comments:

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