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In summer, fresh vegetables of all stripes completely dominate our table. You can enjoy your favorite juicy flavors endlessly. In addition, this is the easiest and most reliable way to get absolutely all the necessary vitamins at once. Especially pleasing is the fact that you can cook dozens of different dishes from vegetables. To preserve the invaluable benefits, it is best to bake them in the oven. The ceramic molds “Pilot MS”, created together with the brand “We Eat at Home”, will help us in this. For more branded products from Yulia Healthy Food Near Me, see the link.
Potatoes in a rural style
What vegetables can be cooked in the oven? Whatever you want, as long as the whole family likes them. Crispy golden potatoes in a rustic way — just such a case. It is incomparably healthier than fried potatoes, not to mention the incomparable taste. The most convenient way to cook this dish is in a rectangular glass shape with a volume of 2.9 liters. It is made of high-quality heat-resistant glass, which is not afraid of high temperatures. If you have some potatoes left after lunch, you can reheat them in the microwave right in the mold next time.
Peel 1 kg of potato tubers from the peel, cut into small slices, sprinkle with coarse salt, sweet paprika, rosemary and cumin in a baking dish. You can take a ready-made set of spices for potatoes or your favorite herbs. Pour 3-5 tablespoons of vegetable oil over the potatoes, mix and send them to the oven at 180 °C for 30-40 minutes. Before serving, sprinkle the ruddy slices with chopped dill and green onions.
Boats with valuable cargo
Do you want to appease domestic meat eaters? Prepare delicious vegetables in the oven-zucchini boats with meat filling. The round ceramic form “Provence”will cope with the task best of all. Stuffed zucchini will fit compactly in it close to each other. So the filling will not fall out during the baking process, and the skin of the fruit will not burn.
We wash 4 medium zucchini well, cut it in half lengthwise, carefully remove the pulp with a spoon, trying not to touch the walls. We make a roast of 1 onion in vegetable oil. Add 3 chopped tomatoes without skin and the extracted zucchini pulp in cubes, fry for another 2-3 minutes. We put 500 g of any minced meat in a frying pan with vegetables, salt and pepper to taste, brown over medium heat. At the end, we mix a handful of chopped parsley.
We fill the zucchini halves with meat filling, tamp them, sprinkle them liberally with grated cheese and put them in a greased form. Bake the boats with minced meat at 200 °C for 40-45 minutes.
Cabbage is easier than ever
In the summer, no one has the desire to stand at the stove for a long time. Therefore, it is doubly great that you can cook vegetables tasty and simple. Baked cauliflower is one of these dishes. This time we will take the ceramic oval shape “Tuscany”. Convenient dimensions allow you to bake any vegetables in both gas and oven cabinets. If desired, you can put the form in the refrigerator with the remains of the dish.
A small head of cauliflower is cleaned from the leaves and disassembled into inflorescences. Bring a saucepan with salted water to a boil, blanch the cabbage for 7-10 minutes and throw it into a colander. Meanwhile, whisk 250 g of low-fat sour cream with raw egg in a bowl, add a pinch of salt, black pepper and nutmeg. Rub 100 g of suluguni cheese here and mix.
The baking dish is greased with butter. We spread all the cauliflower, evenly pour the sour cream and cheese sauce and put it in the oven at 200 °C for about 30-40 minutes. Serve the cauliflower warm until the cheese crust has had time to harden.
Vegetable kaleidoscope in French
There is no point in finding out which vegetables are the most useful. You can put them together in one dish — you will get a real ratatouille. For baking, it is better to take a rectangular glass shape. Colorful vegetable slices will look very appetizing in it. And thanks to the stylish design of the form, the dish can be served directly on the table in it.
Let’s take one large eggplant and zucchini, two fleshy tomatoes and colorful sweet peppers. We will also need 200 g of soft cheese, such as feta, mozzarella or cheese. All vegetables and cheese are cut into equal-sized circles with a thickness of about 0.5 cm.
Separately, mix 3-4 tablespoons of olive oil with 2 crushed garlic cloves, 3 torn thyme sprigs and a pinch of salt. We lubricate the mold with a small part of the filling. Alternating vegetables and cheese by color, we spread them vertically in dense rows. Pour the remaining dressing over everything and put the mold in the oven at 180 °C for half an hour. Sprinkle the vegetables with grated cheese and bake until golden brown.
Between an omelet and a casserole
In summer, recipes for vegetable casseroles in the oven are more relevant than ever. You can please your family with a light version — Italian frittata with spinach. It will look especially harmonious in the ceramic oval shape “Tuscany”. Bright Mediterranean motifs will add a unique flavor to the frittata and make the appetite play out in earnest.
We cut 100 g of leeks into circles and pour them into a deep frying pan with heated olive oil. We pass the onion over high heat for a couple of minutes, then spread 500 g of young spinach leaves to it. Reduce the flame to medium and, stirring frequently, passer the greens so that it completely settles.
In a separate bowl, beat 6 chicken eggs with a whisk, salt and pepper to taste. We grind 250 g of ricotta on a large grater and send it to the eggs. We transfer the spinach and onion here, mix well. The baking dish is rubbed with butter, sprinkled with ground breadcrumbs and filled with a liquid base with spinach. We put it in the oven at 180 °C — after 30-40 minutes, the frittata will be ready.
All the colors of the rainbow in lasagna
Vegetable lasagna will bring pleasure to home gourmets. The ceramic form “Provence” is perfect for this dish. It is convenient to place square sheets of lasagna in it and spread the vegetable filling in layers. Serve the dish directly in the form. Patterns in the form of juicy vegetables will be a good touch to the serving.
Melt 70 g of butter in a frying pan and passeruem 5 tbsp. l. flour. Then, in a thin trickle, we begin to gradually pour in 900 ml of warm milk. Constantly stirring with a spatula, boil the mass until it thickens. In the process, add salt, pepper and nutmeg to taste. We got the bechamel sauce.
Chop 2 eggplants with the peel into cubes, sprinkle with salt, leave for 10 minutes, then rinse and dry. We cut an onion, a carrot, 2 zucchini, 3 sweet multicolored peppers into the same cubes. We disassemble the broccoli inflorescences. Add 2 crushed garlic cloves and fry in vegetable oil. Spread 4-5 chopped tomatoes without peel and simmer the assorted vegetables under the lid on low heat for 20 minutes.
Pour 2-3 tablespoons of bechamel sauce into a baking dish, spread the lasagna sheets, and a layer of stewed vegetables on top. Pour a little bechamel sauce over them and sprinkle with grated cheese, repeat all the layers twice more. We put the form with lasagna in the oven at 180 °C for 45 minutes.
Here are just a few vegetable variations that will decorate your summer menu. You can find even more interesting recipes from vegetables in the oven with photos on our culinary portal. Ceramic molds from the brands “Pilot MS” and “We Eat at Home”will help to embody any of them exactly. Dishes made of high-quality heat-resistant glass and ceramics will become your indispensable assistant in the kitchen and will allow you to bring any dishes to perfection. And thanks to the elegant stylish design, the serving of your culinary creations will always be on top.