Roast vegetables is a tasty, uncomplicated dish that allows you to significantly diversify the menu. It can include seasonal, frozen and canned vegetables, supplemented with herbs, spices, sauces and broth. After pre-roasting and stewing, the mixture acquires a rich taste and aroma. The vegetable mixture is served as a side dish or as an independent dish.
Roast summer vegetables with beef: a step by step recipe
In vegetable season, you can prepare a hearty, multi-component dish with lean meat. The roast looks spectacular in photographs and is quite worthy of the festive table. You can eat it right after cooking, but the dish can be stored in the refrigerator without any problems and warmed up before serving. If desired, chopped garlic can be included in the roast, and part of the beef can be replaced with more fatty and tender pork.
Ingredients:
- 900 g of beef pulp;
- 1 kg of potatoes;
- 400 g of onions;
- 300 g eggplant;
- 400 g sweet pepper;
- 600 g ripe fleshy tomatoes;
- 300 g of tomatoes in their own juice (can be replaced with tomato paste);
- 1 cup beef broth
- 1 bunch of basil
- 1 hot red pepper;
- 1 spoon of lard;
- parsley and dill;
- salt;
- ground black pepper.
Rinse the beef, remove the films, cut into cubes. Heat the lard in a deep frying pan and fry the meat in it until golden brown, stirring constantly with a spatula. Wash the eggplants, dry, cut into slices and sprinkle with salt. After 15 minutes, peel it off, fry the vegetables in a separate pan until soft. Do not add too much oil; raw eggplants absorb fat very quickly.
Peel the potatoes, cut into slices. Cut the tomatoes, pour over with boiling water, remove the skin. Chop the pulp into pieces. Chop the onion, peel the peppers from seeds and stalks, cut into rings. Put onion, potatoes, bell peppers, herbs, eggplants, tomatoes in a frying pan for meat. Put on high heat and fry for 5 minutes. Then pour in the broth, add salt, pepper, canned tomatoes in their own juice. Reduce heat, simmer for 50-60 minutes until the potatoes are tender. When the roast is ready, turn off the heat, sprinkle with chopped herbs and let it brew under the lid for 5-7 minutes. Arrange on preheated plates and serve.
Exotic Green Vegetable Roast
Roast green vegetables are very healthy, they will perfectly complement meat baked in the oven or grilled. The proportions can be changed depending on the season and personal preference. If fresh vegetables are not available, fresh frozen ones will do. The calorie content of the dish is low, so the roast is quite suitable for dietary meals.
Ingredients:
- 100 g of cauliflower;
- 100 g green peas in pods;
- 1 green hot pepper;
- 100 g green asparagus;
- 2 feathers onions;
- 300 ml of vegetable or chicken broth;
- 1 tbsp. l. chili sauce (can be replaced with legumes);
- 1 tbsp. l. corn starch.
Wash the vegetables, dry them, cut them diagonally into pieces 7-8 cm long. The smoother the slices, the more beautiful the finished dish looks. Peel hot peppers from seeds, cut into thin rings.
Mix cornstarch with 2 tbsp. l. broth. Pour the remaining broth into a deep frying pan and bring to a boil. Put vegetables, simmer for 5 minutes, stirring constantly. Add a little salt, stir, remove the vegetable mixture from the broth and place in a warm place.
Add diluted starch and chili sauce to the contents of the pan, cook for 5 minutes, stirring constantly. When the sauce thickens, put the vegetables in it, stir and simmer for 5 minutes. The main trick is to keep the vegetables crispy by heating them well. Place the roast on warmed bowls, serve immediately, garnish with finely chopped onions. The best accompaniment is dried white bread and light, well-chilled rosé wine.
Mixed stir fry with egg noodles: step by step
Canned vegetables will add flavor to your dish. They should be supplemented with a homemade sauce. Despite the complex composition, it is done quickly enough and goes well not only with vegetables, but also with any meat.
Ingredients:
- 250 g egg noodles;
- 1 sweet red pepper;
- 1 sweet green pepper;
- 425 canned ears of corn;
- 225 small squash;
- 2 tbsp. l. odorless vegetable oil;
- a bunch of green onions;
- salt;
- 2 tbsp. l. sesame oil;
- 225 g canned asparagus.
- For the sauce:
- 225 g of canned pineapple with juice;
- 2 tbsp. l. wine vinegar;
- 3 tbsp. l. brown sugar;
- 0.5 tsp salt;
- 1 tbsp. l. corn starch;
- 1 tbsp. l. tomato paste;
- 1 tbsp. l. soy sauce.
Boil the vermicelli in salted water, pour into a colander and rinse with boiling water. Let the liquid drain, put the noodles in a saucepan, pour in the sesame oil, shake well and leave warm.
Cut the squash into pieces, blanch in salted boiling water for 2-3 minutes. Place vegetables in a colander. Pepper seeds, cut into diamonds. Heat vegetable oil in a deep frying pan, add squash, peppers, asparagus shoots, canned corn, finely chopped green onions, stirring occasionally, fry for 3-5 minutes.
Prepare the sauce by mixing pineapple juice, soy sauce, tomato paste, wine vinegar, starch, sugar, salt. Pour the sauce over the vegetables in a frying pan, add the canned pineapples, cut into small pieces, mix. Cook until the sauce thickens.
Put the egg noodles in the plates, place the vegetable roast on top, pour the sauce over each portion. Serve immediately.
Mediterranean zucchini: stylish and tasty
All connoisseurs of vegetable dishes will love Italian-style zucchini cooked with herbs. They can be served as a hot snack or as a side dish with lamb chops. Candied almonds will give the original taste of the vegetable mixture.
Ingredients:
- 450 g fresh meaty tomatoes;
- 2 small onions;
- 2 cloves of garlic;
- 450 g of young zucchini;
- 125 ml chicken broth;
- 4 tbsp. l. olive oil;
- salt;
- ground black pepper;
- 75 g candied almonds;
- a bunch of fresh marjoram or oregano.
Chop the onion and zucchini into thin circles, chop the garlic, finely chop the spicy herbs. Cut the tomatoes crosswise, place in boiling water for 1 minute, remove, remove the skin. Cut the tomatoes into 4 pieces, remove the seeds.
Heat olive oil in a deep skillet. Put the zucchini and fry until golden brown. Add tomato quarters and chicken stock. Sprinkle vegetables with oregano or marjoram, salt, freshly ground black pepper. Close the lid and simmer the mixture until the courgettes are soft.
Pour the candied almonds into the frying pan, stir, place on warmed plates. Serve with toasted white bread, grilled meats or green salad.
Pumpkin Roast: Autumn Option
An original bright orange garnish can be made from pumpkin. The sweetish taste of the vegetable will be set off by green olives, and oregano will add a subtle aroma. Roast pumpkin can be served with boiled or steamed chicken, as well as grilled fish.
Ingredients:
- 1 kg pumpkin;
- 2 handfuls of pitted olives
- a bunch of fresh herbs (celery, parsley);
- fresh or dried oregano;
- olive oil;
- salt;
- freshly ground black pepper.
Wash the pumpkin, peel, remove the seeds. Cut the pulp into medium-sized cubes, fry in a pan in heated olive oil. To prevent the roast from burning, stir it constantly with a wooden spatula. When the pumpkin pieces are browned and tender, add chopped oregano and olives to the pan. Stir, fry everything together for another 5 minutes. Arrange the roast on warmed plates, sprinkle each portion with finely chopped fresh parsley.
