In summer, fresh vegetables of all stripes reign supreme on 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. What’s especially pleasing is that you can prepare dozens of different dishes from vegetables.
To preserve the invaluable benefits, it is best to bake them in the oven. The “Pilot MS” ceramic molds, created together with the “Eat at Home” brand, will help us with this. See the link for even more branded products from Yulia Vysotskaya.
Country style potatoes
What vegetables can be cooked in the oven? Whatever you like, the main thing is that the whole family likes them. Crispy golden country-style potatoes are just such a case. It is incomparably healthier than fried potatoes, not to mention its incomparable taste. It is most convenient to prepare this dish in a 2.9-liter glass rectangular form. If you have some leftover potatoes from lunch, you can microwave them right in the pan next time.
Peel 1 kg of potato tubers, cut into small slices, sprinkle with coarse salt, sweet paprika, rosemary and cumin in a baking dish. Water the potatoes with 3-5 tbsp. l. vegetable oil, mix and place in the oven at 180°C for 30–40 minutes. Before serving, sprinkle the browned slices with chopped dill and green onions.
Boats with valuable cargo
Want to appease domestic meat-eaters? Prepare delicious vegetables in the oven – zucchini boats stuffed with meat. The round ceramic form “Provence” will cope best with the task. Stuffed zucchini will fit compactly in it close to each other. So the filling will not spill out during baking, and the skin of the fruit will not burn.
We wash 4 medium zucchini well, cut them in half lengthwise, and carefully remove the pulp with a spoon, being careful not to touch the walls. Fry 1 onion in vegetable oil. Add 3 crushed peeled tomatoes and the extracted zucchini pulp into cubes, fry for another 2-3 minutes. Place 500 g of any minced meat into the frying pan with the vegetables, add salt and pepper to taste, and brown over medium heat.
Fill the zucchini halves with the meat filling, compact them, sprinkle generously with grated cheese and place in a greased pan. Bake the boats with minced meat at 200°C for 40–45 minutes.
Therefore, it is doubly great that you can prepare vegetables tasty and simply. Roasted cauliflower is one of those dishes. This time we will take the ceramic oval shape “Tuscany”. Convenient dimensions allow you to bake any vegetables in both gas and ovens. If desired, you can place the pan in the refrigerator with leftovers.
Bring a pan of salted water to a boil, blanch the cabbage for 7-10 minutes and drain in a colander. Meanwhile, beat 250 g of low-fat sour cream with a raw egg in a bowl, add a pinch of salt, black pepper and nutmeg. Grate 100 g of suluguni cheese here and mix.
Grease the baking dish with butter. We lay out all the cauliflower, pour it evenly with sour cream and cheese sauce and put it in the oven at 200 °C for about 30–40 minutes. Serve the cauliflower warm before the cheese crust has time to set.
Vegetable kaleidoscope in French
There is no point in finding out which vegetables are the healthiest. Multi-colored vegetable slices will look very appetizing in it. And thanks to the stylish design of the form, the dish can be served on the table directly in it.
Let’s take one large eggplant and zucchini, two fleshy tomatoes and multi-colored sweet peppers. We will also need 200 g of soft cheese, such as feta, mozzarella or feta cheese. Cut all vegetables and cheese into equal-sized circles approximately 0.5 cm thick.
Separately mix 3-4 tbsp. l. Grease the pan with a small portion of the dressing. Alternating vegetables and cheese by color, lay them out vertically in dense rows. Pour the remaining dressing over everything and put the pan 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. It will look especially harmonious in the ceramic oval shape “Tuscany”. Bright Mediterranean motifs will add a unique flavor to the frittata and will make your appetite work up in earnest.
Cut 100 g of leeks into circles and pour into a deep frying pan with heated olive oil. Sauté the onion over high heat for a couple of minutes, then add 500 g of young spinach leaves to it. Reduce the flame to medium and, stirring often, sauté the greens until they are completely seated.
Add the spinach and onions here and mix well. Rub the baking dish with butter, sprinkle with ground breadcrumbs and fill with liquid base with spinach. Place it in the oven at 180°C and the frittata will be ready in 30–40 minutes.