Traditional recipes

Baked vegetables

Baked vegetables

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked vegetables:

The vegetables are washed and peeled. Cut the zucchini and eggplant into rounds and place them together with all the vegetables in a tray. Throw the garlic over the vegetables with the peel (it has a great taste), season with salt, pepper and sprinkle with a little olive oil. Put the tray in the oven heated to 180 degrees and leave max. 45 minutes.


Ingredients Eggplant stuffed fasting in the oven, Turkish recipe "İmam bayıldı"

  • 2 medium-sized eggplants, rather long, 270-300 grams / piece each
  • 2 medium-sized onions & # 8211 about 100 grams / piece & # 8211 chopped julienne (fish)
  • 1 diced bell pepper
  • 1-2 green hot peppers (optional)
  • 2 large tomatoes (or 200 grams of canned tomatoes)
  • 100 ml. tomato paste
  • 1 large clove of garlic
  • 80 ml. extra virgin olive oil
  • salt and freshly ground black pepper
  • lemon juice
  • 1 teaspoon of za & # 8217atar, which can be replaced with a little dried thyme
  • 1 bunch of chopped green parsley
  • optional, 1 small tomato for decoration

Preparation of eggplant stuffed fasting in the oven, Turkish recipe "İmam bayıldı" & # 8211 eggplant preparation

1. Prepare a large bowl in which you put 2 liters of cold water, 1 tablespoon of salt and the juice of 1/2 lemon. Stir until the salt dissolves.

2. Wash the whole eggplant well and toss with a kitchen towel. Shorten the tail of each eggplant, cutting off the entire surface layer of the tail and keeping only as much as necessary to hold the eggplant together. The peel is cleaned at length, with a knife or a peeler, in strips about 2-3 cm wide, alternating with portions on which the peel is kept, obtaining a striped appearance. Put the cleaned eggplant in a bowl of salted water and lemon.

3. Place a plate or other weight on top of the eggplant to keep them immersed. Keep the eggplant in salted water and lemon for 45 minutes.

4. After 45 minutes, remove the eggplant from the water and press lightly on them, then whisk well with kitchen towels.

Baked eggplant stuffed eggplant, Turkish recipe "İmam bayıldı", vegetable preparation

5. While the eggplants are in the water bath with salt and lemon juice, we take care of the vegetables. We will clean and chop the julienne (fish) onions, we will crush the garlic and we will chop the diced bell pepper and seeds into cubes. The pepper used can be green, yellow, white garden pepper or red, as I happened to have.

6. The tomatoes are scalded as shown at recipe for tomato sauce in a jar (video), after they have been slightly notched beforehand. After scalding, put the tomatoes in a bowl of ice water then clean the skin and cut into cubes, keeping them aside until we need them. Alternatively, we can use canned tomatoes.


Baked stuffed eggplant, Turkish recipe “İmam bayıldı”, eggplant frying and preparation for stuffing

7. Once the 45 minutes required for the eggplants to soak in the brine salt have passed and they have been well whipped, turn on the oven and set it at 180 ° C.

8. We choose a pan of the right size, so that both eggplants fit in it. Heat the pan over medium heat and pour in 1/3 of the olive oil. After the oil is suitable for heating, put the eggplants in the pan and brown them, turning them on all sides. This eggplant browning takes about 8 minutes. Because eggplant absorbs a lot of oil, you may need to add 1 tablespoon during the operation.

9. After they are browned all around, the eggplants are taken out directly into the tray in which they will be put in the oven. With a spoon, split lengthwise both eggplants, which were soaked during frying, making room in them as in boats, ready to receive the filling.

Eggplants stuffed with baked vegetables, Turkish recipe "İmam bayıldı", preparation of vegetable filling

10. Add the rest of the oil to the pan and immediately all the chopped onion and crushed garlic. Sprinkle with a little salt from the beginning, so that the onion removes the liquid contained and softens. Saute the onion over low heat, soften without browning at all, about 8-10 minutes. We do not lose sight of it during this time, so that it does not burn.

11. After the onion has softened, add the bell pepper and, if you use it, the diced hot pepper. Stir frequently and cook together for another 3-4 minutes.

12. Add the diced tomatoes and, only if necessary and the sauce looks too dry, a few tablespoons of water. Boil everything for 10-15 minutes, until the liquid drops and the oil rises to the surface.
Turn off the heat and season the sauce with salt and pepper to taste. Add chopped green parsley, keeping a little for the preparation at the end and I added za & # 8217atar, which is a mixture of spices specific to the Middle East, The main ingredient of this spice is wild thyme. So if you don't have this spice, you can add thyme (if you want).


Filling eggplants and baking

13. The filling is divided between the two eggplants, making room with a spoon. Although it will look like too much stuffing for the two eggplants, we'll load them until they're all in, they'll be in the oven anyway.

14. Stir tomato broth (the 100 ml. recorded on the list of ingredients above) with as much water and pour into the pan, in addition to the stuffed eggplant. Optionally, place 2 quarters of tomatoes (from a small tomato) on top of the eggplants and place them in the preheated oven at 180 ° C, at an average height, for 45 minutes & # 8211 1 hour.

Turkish recipe "İmam bayıldı", serving

At the end of cooking in the oven, these stuffed eggplants in the oven, which made the imam faint, must be reddish and incredibly fragrant. Remove from the oven, leave to cool a bit, sprinkle with green parsley and serve hot, along with a fresh stick or any good bread, with which to absorb the last drop of incredibly tasty sauce next to them.

For a refreshing note, Turks usually offer next to these delicious stuffed eggplants İmam bayıldı and a simple yogurt sauce with lemon juice and mint. I also made this sauce, which gave authenticity and an even better taste to this dish, which is incredibly tasty anyway. If you want a 100% vegan dish, of course, it's enough to enjoy eggplant without any yogurt sauce, they are a celebration in themselves. Let the recipe be useful and don't forget the promised story, you will find it here.


Chicken with harissa and baked vegetables

Chicken with harissa and baked vegetables, simple recipe, explained in detail, for a sensational chicken steak, with a garnish of cooked vegetables cooked at the same time. Preparation illustrated with pictures, list of ingredients per gram, calorie information, etc. What is harissa and how do we use it in this recipe?

It is not the first time I tell you that no other food gives me a feeling of home, peace, simple joy like a baked chicken. That's it, with the excuse of repeating myself, I can't help but say it again! The recipe I propose to you today, the chicken with baked harissa, cooked with the garnish I served it with, turned out absolutely sensational, one of the best I've cooked. In part, it's the merit of the recipe itself. The spices are well chosen, the flavors fit the glove, the & # 8211 simple working technique, by the way & # 8211 I followed it carefully, etc. On the other hand, a huge credit for the joy of a perfect lunch shared with the family is the main ingredient.

I used, for today's recipe, a chicken "with a bulletin from Romania", as recommended by its producers. Vegetarian chicken is raised in Horezu, fed exclusive with vegetables, much of its food being produced even by breeders. No trace of bone meal or meat in this diet chicken, only corn, wheat and peas! The result of the care with which he is raised is a round and yellowish chicken, incredibly juicy and tasty. And now I invite you to find out what I did with this "vegetarian"!


Baked vegetables

Baked vegetables are a good garnish for any main course. It is a light food for the body, nutritious and very tasty.

It is easy to prepare, without much hassle. We simply prepare the vegetables, season them and put them in the oven. And while the vegetables are cooking, we have enough time to prepare a main course accordingly.

INGREDIENT:

  • 4 medium potatoes
  • 3 carrots
  • 1 broccoli
  • 10 cherry tomatoes
  • 1 red onion
  • 2 green onions
  • 2 & # 8211 3 cloves of garlic
  • 1-2 tablespoons lemon juice
  • olive oil
  • coriander
  • salt pepper

METHOD OF PREPARATION:

1. Peel all the vegetables and cut them into slices (carrots, onions), or cubes (potatoes, tomatoes), and cut the broccoli into bunches.

2. Sprinkle a tray with a little olive oil and place a layer of potatoes and a layer of carrots. Sprinkle with a pinch of salt, and then add the bouquets of broccoli, tomatoes and onions. We press the garlic cloves through the press, mix them with a spoonful of lemon juice and distribute the mixture evenly. Sprinkle a little coriander, salt and pepper to taste. If we want you can leave the vegetables as we put them, or we can mix them. I mixed them to make sure the spices spread well.

3. Season with finely chopped green parsley, cover the form with aluminum foil and put it in the oven (preheated to 180 g) for 30 -40 minutes (or until we make sure they are baked potatoes). Then remove the foil and leave the vegetables for about 15 minutes, or until they start to brown.


Baked vegetables with herbs & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Do baked vegetables with aromatic herbs quite often during the summer. My husband likes them very much and simply eats them as such. Vegetables cooked in this way are very tasty, flavorful and healthy. I prepare this recipe every time I have too many vegetables in the fridge that risk spoiling to end up in the trash. I hate throwing food in the trash and I hate wasting it. For this reason I always find ways to prepare vegetables or preserve them. What I can't cook right away, I put in the freezer. Cut all the vegetables and prepare them to use directly frozen when needed.

At the beginning of the week I visited my grandmother. And as usual, you can't leave your grandmother empty-handed. I came from her with a lot of vegetables. My grandmother always has tomatoes, bell peppers, eggplant, zucchini, onions in the garden. I left with a small amount of vegetables, all fresh, healthy and very tasty. When I was little, my grandmother was famous for the tomatoes she had. It had huge tomatoes, 700-800g each, juicy and extremely tasty. They were the best tomatoes and we always eat them with pleasure. The excess always turns into homemade broth and Tomato juice.

It is very simple to make baked vegetables with aromatic herbs. We just have to choose our favorite vegetables and cut them into pieces of similar size. This way they will cook evenly and will be very tasty. You can use any kind of vegetables you want. It's important that you like it. I put the vegetables I took from my grandmother, but you can put any combination you like. As herbs I chose to use both dry and fresh. You can put only fresh or only dry, as you wish or as you have in the house. Rosemary and thyme go very well.

To cook these wonderful vegetables in the oven, I used a ceramic tray. I added oil to brown the vegetables and salt to taste. I put the vegetables at high temperature to brown, not to boil. The higher the temperature, the more fragrant and slightly crunchy the vegetables will become on the outside. These baked vegetables are good as such or as a side dish. You can try them with put on the bottle or with your favorite steak. I am convinced that you will like them and that you will prepare them as often as I do.


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


Baked vegetables

God, how many colors. Spring has come to you on your plate.
Delights!
Te tzuc.

:) I have included the recipe in the new spring-summer collection.

I think it's been more than three years since I ate such a delicacy, I'd better not waste any more time.
I come back with impressions. :)

I'm waiting for you, until then I'll start cooking!

I was making a CV similar to potatoes and fennel, who knows..they were very good but I think this will be a delight when I eat it because I will make it safe..thanks

From what I can tell. tasty!

It is perfect for this period! So many colors. )

Delicious! I can't wait to prepare the recipe. It is simple to prepare and fast. I like it because it doesn't contain meat :)

It looks great! The colors are divine!

Rarely have I seen such a good-looking vegetable dish. : D

As rare as you have been visiting my blog lately :)) Diana, Diana. Okay, you can say the same about me: D

Visit a little more often than comment. ))
Now, given that I've kind of given up blogging, I'm having a hard time getting here and there.

But I can also warn you that you don't put recipes too often.
And I'm really jealous that whatever I do to them, I still lose the color of vegetables. I also tried the tricks of those with dipped in ice water after boiling, the color still runs away from me. :))

It's important to cook the recipes, not to comment on them :) You're right, I should post recipes more often, but it's a bit difficult to sit at the computer on this heatwave, with the sea two steps away from my block. :(

On this heatwave, your recipe is like a lifeline for cooks! Thanks for the idea!

With pleasure, already now I feel a kind of lifeguard of the cooks :) Tell me how your recipe turned out.

Mortal, how else? And because I have been preparing from your recipes without congratulating you for the blog, I will make my presence felt more often, sir & # 39 & # 39salvamar & # 39 & # 39! Good day!

:)) Is that so. how else. : D Even if time does not allow you to always make your presence felt, I am still glad to know that you often visit my recipes.

The au gratin vegetables are delicious, super recipe -)
I have a problem, twice I made this recipe with 600 gr of vegetables, I kept the other quantities, but without breadcrumbs (I didn't have them), with 30min. they left a lot of juice: ((I mention that I left them to drain after 30 minutes. before giving them to the oven, where is the mistake? I had to reduce the amount of eggs and sour cream? Thanks in advance

Ana Maria (she didn't show my name, I posted above) :-)

Ana Maria, probably the mistake is the lack of breadcrumbs. Being a very dry bread, it also has the role of absorbing the juice that the vegetables leave in the oven. Let's hope that the third time will be lucky :)

Well, you went there for the recipe, the optional nutmeg. I also discovered the nutmeg the other day: D as if..I said it's a shame that until this age I don't know what aroma it has :-P. That's how I realized that I like au gratin vegetables but without nutmeg. I don't like this spice in any color.

I & quoted & quot & quoted that not everyone likes nutmeg. :) Anyway, it's good that you tried it and you know how it works. Today I saw that it was the day of trials for you, at least the other "trial" you liked.

Looks like I'm the only one here who failed.

Men, what did you do with the vegetable water?
Like me, the vegetables left a puddle of water, which did not evaporate even after 40 minutes in the oven at 200 & # 176.
I put it like this: one eggplant, two thin pumpkins, two red and two green bell peppers, 3 eggs, 200 ml of sour cream, and 150 g of cheese.
After 20 minutes, the composition was browned, but inside. leopard & # 39! Pond of water. So I covered it with aluminum foil, and left it for a total of 40 minutes. In vain, it has a lot of water!
He caught me in the middle of the night sniffing by the oven.
Tomorrow I drain the juice and put it back on high heat.
I expected it to be simpler.
Good night :)

Hi, I also found the reason why you were the only one who failed with the au gratin vegetables :) You didn't drain them well. Zucchini contain a lot of water, as well as eggplant. I don't know if you cooked them before putting them in the oven (as I wrote in the recipe), but we have to boil the vegetables and then drain them very well. The recipe is really a very simple one, but all the indications must be followed.


Baked vegetable recipes: the tastiest combinations

Not only are vegetables healthy, but they can be quickly turned into a tasty baked dish or even a side dish for chicken or fish or any other type of meat. No matter how you cook the vegetables in the oven, the result will always be delicious. Find your inspiration in the following to prepare [& hellip]

Not only are vegetables healthy, but they can be quickly turned into a tasty baked dish or even a side dish for chicken or fish or any other type of meat. No matter how you cook the vegetables in the oven, the result will always be delicious.

Find your inspiration in the following, to prepare vegetables in the oven and choose your favorite recipe.


Baked vegetables

God, how many colors. Spring has come to you on your plate.
Delights!
Te tzuc.

:) I have included the recipe in the new spring-summer collection.

I think it's been more than three years since I ate such a delicacy, I'd better not waste any more time.
I come back with impressions. :)

I'm waiting for you, until then I'll start cooking!

I was making a CV similar to potatoes and fennel, who knows..they were very good but I think this will be a delight when I eat it because I will make it safe..thanks

From what I can tell. tasty!

It is perfect for this period! So many colors. )

Delicious! I can't wait to prepare the recipe. It is simple to prepare and fast. I like it because it doesn't contain meat :)

It looks great! The colors are divine!

Rarely have I seen such a good-looking vegetable dish. : D

As rare as you have been visiting my blog lately :)) Diana, Diana. Okay, you can say the same about me: D

Visit a little more often than comment. ))
Now, given that I've kind of given up blogging, I'm having a hard time getting here and there.

But I can also warn you that you don't put recipes too often.
And I'm really jealous that whatever I do to them, I still lose the color of vegetables. I also tried the tricks of those with dipped in ice water after boiling, the color still runs away from me. :))

It's important to cook the recipes, not to comment on them :) You're right, I should post recipes more often, but it's a bit difficult to sit at the computer on this heatwave, with the sea two steps away from my block. :(

On this heatwave, your recipe is like a lifeline for cooks! Thanks for the idea!

With pleasure, already now I feel a kind of lifeguard of the cooks :) Tell me how your recipe turned out.

Mortal, how else? And because I kept preparing your recipes without congratulating you for the blog, I will make my presence felt more often, sir & # 39 & # 39salvamar & # 39 & # 39! Good day!

:)) Is that so. how else. : D Even if time does not allow you to always make your presence felt, I am still glad to know that you often visit my recipes.

The au gratin vegetables are delicious, super recipe -)
I have a problem, twice I made this recipe with 600 gr of vegetables, I kept the other quantities, but without breadcrumbs (I didn't have them), with 30min. they left a lot of juice: ((I mention that I left them to drain after 30 minutes. before giving them to the oven, where is the mistake? I had to reduce the amount of eggs and sour cream? Thanks in advance

Ana Maria (she didn't show my name, I posted above) :-)

Ana Maria, probably the mistake is the lack of breadcrumbs. Being a very dry bread, it also has the role of absorbing the juice that the vegetables leave in the oven. Let's hope that the third time will be lucky :)

Well, you went there for the recipe, the optional nutmeg. I also discovered the nutmeg the other day: D as if..I said it's a shame that until this age I don't know what aroma it has :-P. That's how I realized that I like au gratin vegetables but without nutmeg. I don't like this spice in any color.

I & quot & quoted that not everyone likes nutmeg. :) Anyway, it's good that you tried it and you know how it works. Today I saw that it was the day of trials for you, at least you liked the other "trial".

Looks like I'm the only one here who failed.

Men, what did you do with the vegetable water?
Like me, the vegetables left a puddle of water, which did not evaporate even after 40 minutes in the oven at 200 & # 176.
I put it like this: one eggplant, two thin pumpkins, two red and two green bell peppers, 3 eggs, 200 ml of sour cream, and 150 g of cheese.
After 20 minutes, the composition was browned, but inside. leopard & # 39! Pond of water. So I covered it with aluminum foil, and left it for a total of 40 minutes. In vain, it has a lot of water!
He caught me in the middle of the night sniffing by the oven.
Tomorrow I drain the juice and put it back on high heat.
I expected it to be simpler.
Good night :)

Hi, I also found the reason why you were the only one who failed with the au gratin vegetables :) You didn't drain them well. Zucchini contain a lot of water, as well as eggplant. I don't know if you cooked them before putting them in the oven (as I wrote in the recipe), but we have to boil the vegetables and then drain them very well. The recipe is really a very simple one, but all the indications must be followed.


Baked vegetables

Baked vegetables are a good garnish for any main course. It is a light food for the body, nutritious and very tasty.

It is easy to prepare, without much hassle. We simply prepare the vegetables, season them and put them in the oven. And while the vegetables are cooking, we have enough time to prepare a main course accordingly.

INGREDIENT:

  • 4 medium potatoes
  • 3 carrots
  • 1 broccoli
  • 10 cherry tomatoes
  • 1 red onion
  • 2 green onions
  • 2 & # 8211 3 cloves of garlic
  • 1-2 tablespoons lemon juice
  • olive oil
  • coriander
  • salt pepper

METHOD OF PREPARATION:

1. Peel all the vegetables and cut them into slices (carrots, onions), or cubes (potatoes, tomatoes), and cut the broccoli into bunches.

2. Sprinkle a tray with a little olive oil and place a layer of potatoes and a layer of carrots. Sprinkle with a pinch of salt, and then add the bouquets of broccoli, tomatoes and onions. We press the garlic cloves through the press, mix them with a spoonful of lemon juice and distribute the mixture evenly. Sprinkle a little coriander, salt and pepper to taste. If we want you can leave the vegetables as we put them, or we can mix them. I mixed them to make sure the spices spread well.

3. Season with finely chopped green parsley, cover the form with aluminum foil and put it in the oven (preheated to 180 g) for 30 -40 minutes (or until we make sure they are baked potatoes). Then remove the foil and leave the vegetables for about 15 minutes, or until they start to brown.


Baked vegetable recipes: the tastiest combinations

Not only are vegetables healthy, but they can be quickly turned into a tasty baked dish or even a side dish for chicken or fish or any other type of meat. No matter how you cook the vegetables in the oven, the result will always be delicious. Find your inspiration in the following to prepare [& hellip]

Not only are vegetables healthy, but they can be quickly turned into a tasty baked dish or even a side dish for chicken or fish or any other type of meat. No matter how you cook the vegetables in the oven, the result will always be delicious.

Find your inspiration in the following, to prepare vegetables in the oven and choose your favorite recipe.


Video: BAKED POTATO BREAD (October 2021).