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Baked vegetables

Baked vegetables


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Cut the eggplant in half, add salt, olive oil and place in a baking tray. After baking, peel and drain.

Prepare a tray lined with parchment paper, place the eggplant strips, sliced ​​peppers, sliced ​​tomatoes and thinly sliced ​​pumpkins. Sprinkle with olive oil, sprinkle with salt and oregano or thyme. Place in the oven for approx. 15 minutes at 200 degrees.

It is served as such as a salad or as a side dish.

Good appetite!!!


Baked salmon recipe with vegetables and potatoes

You can use carrots and radishes or other vegetables for this recipe. For example, broccoli is rich in insoluble fiber and protein that prevent cardiovascular disease and can help with weight loss.

Also, This baked salmon recipe is ideal for those who want to take care of their figure and health. Therefore, this preparation is low in calories and carbohydrates. Unlike frying, when cooked, salmon keeps all its healthy fats intact, non-oxidized.

Ingredient:

  • 3 salmon fillets (about 800 g)
  • 2 cups broccoli (240 g)
  • 2 potatoes
  • 1 carrot
  • 2 ridichi
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 3 cloves of garlic
  • 1 tablespoon dried thyme (15 g)
  • 1 teaspoon salt (5 g)
  • 1/2 cup white wine (125 ml)
  • 1 teaspoon ground pepper (5 g)
  • 1/2 tablespoon finely chopped fresh parsley (8 g)
  • 1 tablespoon finely chopped leeks (15 g)

You need:

Instructions:

If you don't know the secret to cooking a tasty fish, find out that all the magic lies in marinating the meat. For this, you will have to be patient. Grease the salmon with wine and spices and let it sit in the refrigerator for at least 8-10 hours. We recommend marinating the salmon overnight.


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


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Baked vegetables

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

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

I think it's been more than three years since I ate such a delicacy, it would be better not to waste 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 flavor 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 another 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 very simple, but all the instructions must be followed.


Baked vegetables au gratin

For starters, peel the potatoes and bring to a boil. Leave them until they soften a little, without breaking into pieces.

Take the potatoes out of the water and leave them to cool. When they have cooled enough, cut them into rounds.

Cut the zucchini and tomatoes into slices, without peeling them. Cut the eggplants and lightly fry them on both sides in two tablespoons of oil.

Grease a baking tray with butter and line it with breadcrumbs. Place the slices of vegetables in the pan: potatoes, zucchini, tomatoes, eggplant, until you finish the turn. And so on. Sprinkle with salt and pepper.

Put the vegetables in the hot oven for 20 minutes.

Remove the tray and grate the cheese over it, then let it au gratin for ten minutes. At the end, you can sprinkle a little chopped parsley over.

Try other eCuisine recipes in the oven:

ECuisine suggestion

This is a dish that allows you to let your imagination run wild: use mushrooms, peppers and onions or garlic to give the food a richer taste!


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 au gratin

For starters, peel the potatoes and bring to a boil. Leave them until they soften a little, without breaking into pieces.

Take the potatoes out of the water and leave them to cool. When they have cooled enough, cut them into rounds.

Cut the zucchini and tomatoes into slices, without peeling them. Cut the eggplants and lightly fry them on both sides in two tablespoons of oil.

Grease a baking tray with butter and line it with breadcrumbs. Place the slices of vegetables in the pan: potatoes, zucchini, tomatoes, eggplant, until you finish the turn. And so on. Sprinkle with salt and pepper.

Put the vegetables in the hot oven for 20 minutes.

Remove the tray and grate the cheese over it, then let it au gratin for ten minutes. At the end, you can sprinkle a little chopped parsley over.

Try other eCuisine recipes in the oven:

ECuisine suggestion

This is a dish that allows you to let your imagination run wild: use mushrooms, peppers and onions or garlic to give the food a richer taste!


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. Press the garlic cloves through the press, mix them with a tablespoon 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.


Video: Baked Oatmeal. Gebackenes Müesli mit Heidelbeeren. Gesundes und veganes Frühstück (June 2022).