Vegetables in pots without meat. Vegetables in pots - recipes

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Cauliflower must be disassembled into small inflorescences. Sometimes there are bugs in them. To get rid of insects, you should fill everything with cold salt water. After waiting 10 minutes, drain the water and rinse the cabbage. You shouldn’t put it in a pot right away, otherwise it may turn out tasteless and dry. It is better to first pour boiling water over the inflorescences and cook for 5 minutes from the moment of boiling. The inflorescences must be drained in a colander.

While the cabbage is cooking, you can prepare the eggplants. We peel them and cut them into small cubes. If they are bitter, you need to generously salt the cubes and leave for 15 minutes. Then the eggplants should be washed and dried.

Three carrots (peeled and washed) on a coarse grater. The tomato should be scalded and peeled, and then finely chopped. Cut out the seeds from the pepper. After that, chop it into strips.

You need to heat the vegetable oil in a frying pan. Sauté carrots in it for 3 minutes.

Then add pepper there.

And after another 3 minutes - a tomato.

Lastly, transfer the eggplants to the frying pan. Vegetables need to be simmered for another 5 minutes, add salt and pepper, and then remove from heat.

Place cauliflower in pots. It should fill the volume by half. The inflorescences should be laid quite tightly so that there are fewer voids left. Don't forget to salt the cabbage.

Place stewed vegetables on top and pour 50 ml of water or vegetable broth into them. Cover the containers with lids and place in the oven. After this, it needs to be heated to 180 degrees. Ready time: 20 minutes.

Serve the dish hot, sprinkled with chopped dill. You can put some on his table.

A clay pot can easily be called the “progenitor” of all kitchen utensils. It has long been proven that dishes cooked in pots are much tastier and healthier. Thanks to slow simmering, the products retain all useful microelements and vitamins.

Vegetables in pots in the oven - basic cooking principles

You can cook first, second courses and even desserts in pots. It is very important to choose the right pots. It is best to use clay or ceramic dishes for cooking. New pots need to be prepared before you start cooking in them. To do this, they are filled with water and placed in the oven. Hold until the liquid boils. The oven is turned off and the pot is left in it until the water has cooled completely.

You can cook absolutely any vegetables in pots. When storing, take into account the cooking time. Vegetables that take longer to cook are added first.

Cooking time depends on the products used, as well as in what form they are stored. It is advisable to pre-fry the vegetables until half cooked.

It is better to cut potatoes, pumpkin and other hard vegetables into small pieces, but tomatoes, on the contrary, into large pieces.

Vegetables in pots can be cooked with meat, sausages or mushrooms, which will make the dish more satisfying.

Recipe 1. Vegetables in pots in the oven, rustic style

Ingredients

75 ml olive oil;

potatoes - four tubers;

two cloves of garlic;

half a head of cabbage;

two leeks;

two carrots;

one pod of sweet pepper;

two onions;

three tomatoes;

200 g green beans.

Cooking method

1. Before cooking, soak the pots in cold water for an hour.

2. Peel the potatoes, wash them and cut them into small cubes. Peel the onions and leeks and chop them into thin quarter rings. Coarsely grate the peeled carrots. We free the sweet pepper from the tail and seeds. Chop the vegetable pulp into small pieces. Finely chop the peeled garlic cloves. Pour boiling water over the tomatoes and remove the thin skin. Cut into cubes. Wash the green beans and cut them into centimeter pieces. Shred the cabbage into thin strips and lightly knead with your hands.

3. Place onions in a frying pan with heated olive oil and fry until soft. Add tomatoes to it and simmer for another three minutes.

4. Place the fried onions and tomatoes on the bottom of the pots. Layer the remaining vegetables in this order: carrots, potatoes, green beans, shredded cabbage, leeks and sweet peppers. Season everything with pepper and salt.

5. Pour in purified water so that it fills the pot by about a third. Close the lids and place in the oven. Turn on 180 C and cook for half an hour. Then open the lids, squeeze the garlic into the pots through a press and cook for another ten minutes. Before serving, sprinkle with chopped herbs.

Recipe 2. Vegetables in oven pots with meat

Ingredients

200 g of any meat;

sea ​​salt;

100 g potatoes;

ground pepper mixture;

30 g sweet pepper;

100 ml broth;

50 g carrots;

30 g butter;

50 g cauliflower;

50 g tomatoes.

Cooking method

1. Peel the carrots, onions and potatoes, wash and chop into small pieces.

2. Separate the cauliflower into small inflorescences and blanch it in boiling water for three minutes. Then place on a sieve and leave to drain all the liquid.

3. Rinse the sweet pepper, wipe with a napkin and remove seeds and stems.

4. Pour boiling water over the tomato and remove the thin skin. Cut the vegetable pulp into slices.

5. Wash the meat under the tap, pat dry with napkins and cut into small slices. Season it with pepper and salt. Stir.

6. Rinse the pot, place potatoes on the bottom, and place a piece of butter on top. Lightly salt. Place pieces of meat on top of the potatoes and cover with a layer of onions. Place carrots, finely chopped herbs, cauliflower and tomato slices on it. Lightly salt each layer.

7. Pour the broth into the pot. Cover with a lid and place in the oven. Turn it on to 200 C. When the contents boil, slightly reduce the temperature and simmer for another hour.

Recipe 3. Vegetables in oven pots with mushrooms

Ingredients

300 g frozen mushrooms;

salt;

onion head;

ground pepper;

carrot;

a mixture of Provencal herbs;

four potato tubers;

olive oil;

small zucchini;

two tomatoes;

sweet pepper pod.

Cooking method

1. Peel the onions and carrots. Finely chop the onion. Coarsely grate the carrots.

2. Heat a little olive oil in a frying pan and fry the carrots and onions in it until soft.

3. Place mushrooms in a frying pan, add salt and stir. Fry over low heat, uncovered, until all the liquid from the mushrooms has evaporated.

4. Cut the peeled potatoes and zucchini into small cubes. Remove the stem from the sweet pepper, remove the seeds and chop it into small slices. Wash the tomatoes, wipe and cut into pieces.

5. Place all vegetables in a deep bowl, pepper, salt and add fried mushrooms. Stir.

6. Place the vegetables in pots, cover them with lids and place in the oven. Bake for forty minutes at 200 C.

Recipe 4. Vegetables in oven pots with apricots and dried fruits

Ingredients

half a kilogram of carbonate;

100 ml sour cream;

three carrots;

spices;

six potatoes;

three onions;

four bay leaves;

200 g dried or canned apricots;

200 g dried fruits.

Cooking method

1. Cut the carbonade into cubes. Peel the onion and chop into slices. Peel the carrots and potatoes and cut them into pieces diagonally.

2. Fry the onion in vegetable oil, adding bay leaf, peppercorns and cumin.

3. Place the ingredients in layers in the pot:

- potatoes with carrots;

- carbonate and fried onions with seasonings;

- dried fruits and apricots.

4. Fill the contents of the pots with boiled water and place in the oven for forty minutes, turning it on at 180 C.

5. After this time, drain the broth from the pots, mix it with sour cream and add leeks. Pour the resulting sauce into the pots and place in the oven for another quarter of an hour.

Recipe 5. Vegetables in the oven “Autumn Leaves”

Ingredients

400 g pork;

a little lemon juice;

two smoked sausages;

ground red pepper;

four potatoes;

eggplant;

two bell peppers;

3 g each of cumin and cumin;

bulb;

two and a half glasses of wheat flour;

four cloves of garlic;

a glass of rye flour;

5 g sugar;

olive oil;

spices;

a packet of yeast;

a bunch of greenery;

400 ml warm water.

Cooking method

1. Dissolve sugar and yeast in warm water. Pour in a couple of tablespoons of olive oil and add spices and salt. Stir. Gradually adding flour, knead a stiff dough. Cover with a towel and leave to rise warm.

2. Cut the meat into strips. Salt, pepper, season with spices, squeeze out the garlic and sprinkle with oil. Stir and leave to marinate.

3. Drizzle bell peppers with olive oil and bake in the oven. Place it in a bag, tie it, cool and remove the skin.

4. Cut the eggplant into strips. Squeeze the garlic into it, add salt, sprinkle with lemon juice and olive oil. Stir and leave to marinate for ten minutes. Then fry in a dry frying pan until half cooked.

5. Chop the peeled potatoes into strips and fry in olive oil until half cooked.

6. Place the meat along with the marinade in a dry frying pan and fry for a couple of minutes. Add the sausages cut into pieces, stir and add the chopped onion. Fry, stirring constantly, for three minutes.

7. Place the fried potatoes in the pot. Then eggplants and sweet peppers cut into strips. Place tomatoes on it and sprinkle with herbs. Place the last layer of fried meat with sausages and onions.

8. Punch down the dough, form into small buns, leaving a little for decoration, and place on a pot, brush with egg white and sprinkle with caraway seeds. Place the vegetables in pots for 20 minutes and cook at 190 C. Cut out leaves from the remaining dough and sprinkle them with turmeric. Remove the pots, brush them with egg white and decorate the buns with leaves. Bake for another 20 minutes.

Recipe 6. Vegetables in pots in the oven with rowan sauce

Ingredients

50 ml olive oil;

100 g sugar;

120 g red rowan;

one red bell pepper.

Main course

300 g pork;

150 g puff pastry;

200 g oyster mushrooms;

100 ml olive oil;

12 potatoes;

bulb;

carrot.

Cooking method

1. Wash the meat and cut into small pieces.

2. Chop the onion into cubes. Cut the peeled potatoes into bars. Peel the carrots and grate coarsely. Fry the vegetables in olive oil until half cooked.

3. Wash the oyster mushrooms and cut into small pieces.

4. Lightly fry the meat in olive oil and add chopped oyster mushrooms. Fry until half cooked. Place pork and mushrooms in pots. Place vegetables on top of meat.

5. Wash the rowan, remove it from the branches, put it in a sieve and lower it into boiling water for a minute.

6. Cut the pepper, cleared of seeds and stems, into cubes.

7. Place rowan and pepper in a frying pan, add sugar and olive oil. Keep on fire until boiling, stirring continuously. Grind everything with an immersion blender and pour the resulting sauce into the contents of the pots. Place cheese slices on top.

8. Cut out squares from the puff pastry and cover the pots with them. Brush with beaten egg, cover with foil and place in the oven for 25 minutes. A couple of minutes before cooking, remove the foil and place a sprig of rowan on top.

• Fry the vegetables before adding, this will significantly reduce the cooking time.
• If you add vegetables raw, chop them finely.
• To make the vegetables juicy, pour in a little broth, sour cream or tomato paste diluted in boiling water.
• If you want the potatoes to soften, add the tomatoes or tomatoes at the end.

Dishes in ceramic or clay pots are prepared simply and easily, perfectly retain the nutritional and beneficial properties of the food, and have a special taste and indescribable aroma. They can be served in the pots in which they were prepared. Such dishes always look very festive both at a daily dinner and at a celebration.

Hearty meat dishes, roasts, rich soups, etc. are usually prepared in pots. But, for lovers of lighter food, there is good news: vegetables in pots turn out just as wonderful, they are tasty and no less beautiful and festive. Vegetables are cooked in pots in the oven, like all other dishes with this method of preparation. An indispensable ingredient in a vegetable dish is potatoes. It goes perfectly with vegetables in a pot and fills any dish with satiety.

However, for many, the presence of meat in dishes is a prerequisite. Therefore, vegetable versions of dishes in pots can be completely enhanced with meat. With vegetables in pots in the oven, it acquires an excellent taste and aroma; after it has been steamed well, it becomes soft and tender.

Vegetables in pots, the recipe can be easily interpreted taking into account your tastes. Keep in mind that the content of any recipes is only the direction of your actions. Get more creative, change seasonings and sauces, use different ingredients, make original substitutions, in a word, diversify and decorate the dishes you prepare. This is what distinguishes craftsmen from artisans. Take a look at the photos of ready-made dishes on the website, what options there are for vegetables in pots, the photos are so different, but so appetizing and tempting. When preparing vegetables in pots, be sure to use a recipe with a photo, it’s easier to get a good result.

The recipe you choose, for example, a recipe for meat with vegetables in pots, can be changed many times at your discretion, and will still help you prepare an original dish for the holiday table or please your family at dinner with an unusual dish.

We have already given the main advice, a few more comments:

Vegetables in pots are baked in the oven at a temperature of 200 degrees, and it is not necessary to preheat the oven. We start the process at a temperature of 150 degrees, and after 10 minutes you can increase it to 200 degrees;

The process will take at least 60 minutes, but you can extend it, the vegetables will only be softer and more tender;

After removing from the oven, the pots should be allowed to cool slightly, 10-15 minutes is enough;

The most common vegetables for dishes in pots are potatoes, onions, carrots, cabbage, eggplants;

The dressing should be made by frying in oil from the same vegetables - onions, carrots;

It is better to put the potatoes whole in the pot. But if the pot is small, it can be cut into four parts.

We invite you to try meatless one-pot dishes that are not difficult to prepare, not expensive, and do not harm your health and figure. Also, people who fast will really like these recipes!

Country-style vegetables in pots

Country-style vegetables in pots are an easy recipe for a quick dinner. This dish is ideal on fasting days, also for those who monitor proper nutrition and their figure.
Ingredients:

• White cabbage - half heads
• Half an onion
• Potatoes - 5 pcs.
• Half a zucchini
• Carrots - 2 pcs.
• Sweet pepper - 1 pc.
• Prunes
• Garlic

Spices

• Bay leaf
• Coriander
• Allspice
• Dried herbs to taste

Preparation

1. First, chop the cabbage. Quite large. Better in cubes.
2. Next, we also cut the potatoes coarsely into 4 parts.
3. Place cabbage and potatoes in a pot.
4. Cut the onion into 4 pieces and put one onion slice in each pot.
5. Cut the zucchini into large squares. Place on top of the pots.
6. Cut the carrots into large circles and also place them on top of the container.
7. Cut the pepper into medium slices and add to the rest of the ingredients.
8. We also put one plum and one clove of garlic in each pot, which must be cut into 4 parts.
9. We divide one bay leaf into 4 parts - each part into a pot.
10. Now add a pinch of cumin, coriander, one pea of ​​allspice and salt.
11. If desired, you can add dried herbs.
12. Fill our vegetables with water until the water covers them.

Dough for the lid

1. First, salt the flour and add water to it.
2. Knead the dough.
3. Divide the dough into 4 parts and make flat cakes the size of the neck of our pot.
4. Cover our pot with dough (instead of a lid).
5. Place in the oven and bake for 40-50 minutes at 200 degrees.

Recipe from the channel - Irina Kuzmina

Fragrant rice in pots

Fragrant rice in pots is a stunning mix of spices and ingredients. Spices add spice, but tomatoes and olives add incredible piquancy to the dish.
To prepare you will need

• Parboiled long grain rice - 1 cup
• Tomato - 1 pc.
• Olives - 15 pcs.
• Carrots - 1 pc.
• Butter - 3 tbsp.
• Vegetable oil - 2 tbsp.
• Tomato - 3 tbsp.
• Water - 1 glass

Spices

• Fenugreek
• Curry
• Asafoetida
• Basil
• Bay leaf
• Red pepper (just a little)
• Chopped fresh parsley

You can see what to do with this abundance of products and how to make a delicious dinner. Discover new tastes of such familiar products.

Buckwheat in a pot with green onions and egg

This is an elementary recipe that buckwheat lovers will really like, since it is possible to enjoy not only boiled buckwheat.

Those who like to cook everything quickly and not strain in the kitchen will also like this dish in pots. And of course, men who don’t know how to cook will be able to cope with such a simple dinner.

You will need:

• buckwheat
• mushrooms
• green onions

Vegetable stew in pots with eggplant and zucchini

A successful combination of vegetables gives us an amazing stew in pots. It can be consumed either alone or with buckwheat, rice, pasta.
Ingredients

• Eggplants - 500 g (3 small pieces)
• Zucchini - 360 g (1 large)
• Carrots - 160 g (1 piece)
• Tomatoes - 800 g (4 medium tomatoes)
• Bell pepper - 1 piece (150 g)
• Dried basil
• Oregano
• Salt and pepper to taste
• Vegetable oil

You can see a step-by-step cooking recipe with a description and video recipe that we have prepared for you!

Vegetable stew in pots with potatoes and wild mushrooms

Stew in pots with wild mushrooms is an unusually healthy dish. Not only because of the cooking method, but also because of the wild mushrooms. Of course, if you wish, you can replace wild mushrooms with regular champignons.

Preparation

1. Fry the potatoes in a frying pan until golden brown.
2. Separately fry the carrots and onions.
3. Fry chanterelles with onions.
4. We put everything in layers in pots and put it in a cold oven.
5. Cooking for 50 minutes. at a temperature of 190*C.

We have prepared the cooking method with a description and video recipe in a separate article, which you can see. Bon appetit and new discoveries in the field of cooking!