Summer is a time of abundance of fresh and healthy vegetables, which, by the way, are suitable for preparing light, vegetable dishes.
Eggplant stuffed with vegetables
For 4 servings, you will need the following ingredients: 4 small eggplants, 1 head onions, 2 tomatoes, 4 sweet peppers, 2 cloves of garlic, 8 tbsp butter. spoons, sugar ½ teaspoon, chopped herbs 2 tbsp. spoons, green lettuce leaves 8 pcs., salt.
Peel the eggplants, cut lengthwise and put in cold salted water for 10 minutes. Then fry the butter for 5-7 minutes. Chop the onion and fry in the remaining oil, add the diced tomatoes, pepper, salt, sugar, chopped garlic. Stir and heat for 5 minutes. Next, you need to fill the eggplants with vegetable filling, put in a baking sheet, pour in 1 glass of water and simmer until tender. When serving, place eggplants on lettuce and sprinkle with herbs.
Vegetable soup
Ingredients: potatoes 4 pcs., Carrots 1 pc., Savoy cabbage 150 gr., Brussels sprouts 150 gr., Leek 50 gr., Bacon or bacon 100 gr., Beans, chicken broth 4 cups, sour cream 4 tbsp. spoons, lemon juice 1 tbsp. spoon, grated horseradish root 1 teaspoon, salt and black pepper to taste.
Preparation: fry bacon, add chopped vegetables and fry them for 7-10 minutes. Add vegetables and bacon to the boiling broth, season with salt and pepper. Cook for 20 minutes. Drizzle with sour cream mixed with lemon juice and horseradish.
Solyanka with cauliflower
You will need: cauliflower 350 gr., Potatoes 4 pcs., Carrots 2 pcs., Asparagus 250 gr., Mushrooms 250 gr., Butter 30 gr., Wheat flour 1 tbsp. spoon, sugar ¼ teaspoon, herbs 2 tbsp. spoons, salt.
Cut the potatoes and carrots into pieces, divide the cauliflower into inflorescences. Simmer all vegetables in salted water. Add sugar and half butter. Pour the mushrooms with cold water, bring to a boil, discard the water and combine with vegetables. In the remaining oil, fry the flour, cool, dilute with 2 cups of vegetable broth and cook for 5-7 minutes. Season vegetables with mushrooms with sauce and simmer for another 10 minutes. Sprinkle with herbs when serving.
Pepper stuffed with vegetables
Ingredients for 4 servings: bell peppers 4 pcs., Eggplant 2 pcs., Onion 1 head, garlic 2 cloves, tomato juice 1 cup, wheat bread 1 slice, milk 2 tbsp. spoons, vegetable oil 2 tbsp. spoons, chopped greens 2 tbsp. spoons, salt and black pepper.
Wash the pepper, cut off the tops, remove the seeds. Bake the eggplants until tender, remove the skin, chop the pulp and mix with bread pre-soaked in milk. Chop the onion, fry in oil and combine with the eggplant. Salt and pepper the resulting mass, add chopped garlic and mix. Stuff the pepper with minced vegetables, place in the oven, pour over tomato juice and bake at 180 degrees. When serving, pour over tomato sauce and sprinkle with herbs.
Vegetable stew
Ingredients: sweet peppers 2-3 pcs., Eggplant 1 pc., Zucchini 1 pc., Tomatoes 3-4 pcs., Onion 1 head, garlic 2 cloves, vegetable oil 4 tbsp. spoons, herbs 2 tbsp. spoons, salt.
Cut vegetables into cubes. Fry the onions in oil and mix with the rest of the vegetables. Add chopped garlic 5 minutes until tender. Serve sprinkled with herbs.
Cabbage chops
You will need: cabbage 600 gr., Eggs 3 pcs., Garlic 1 clove, wheat flour 3-4 tbsp. spoons, breadcrumbs 4 tbsp. spoons, vegetable oil 6 tbsp. spoons, mayonnaise 5 tbsp. spoons, salt and black pepper to taste.
Cut the cabbage at the base, separate the leaves and boil in salted water for 3-5 minutes. Dry the leaves, pepper, salt, sprinkle with chopped garlic and roll up into envelopes. Breaded them first in flour, then dip in beaten eggs and roll in breadcrumbs. Fry the resulting chops in oil. When serving, sprinkle with mayonnaise and sprinkle with herbs.
Vegetable casserole
You will need: cauliflower 300 gr., Brussels sprouts 300 gr., Carrots 2 pcs., Eggs 3 pcs., Butter 150 gr., Salt and black pepper.
Boil the vegetables separately, drain the water, grind with a blender. Add 50 grams to each of the resulting mashed potatoes. oils, salt and pepper. Let cool and add eggs. Lay the resulting puree in layers in a greased form in the following sequence: Brussels sprouts, cauliflower, carrots. Bake at 200 degrees in a water bath for an hour.
