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Baked vegetables

Baked vegetables

Peel a squash, grate it and slice it lengthwise. 1 cm thick.

Peel the eggplant, peel it (1 cm. Clean it, 1 cm. Leave it), cut it into 1 cm slices. thickness, salt and leave for 10 minutes, then wash.

Cut the tomatoes and peppers into cubes. Cut the garlic into small pieces.

Grease the eggplant and pepper with olive oil, place in a tray that has been lined with baking paper. On each slice, place the tomatoes, peppers, garlic and chopped parsley.

Bake for 30 minutes on the right heat.


Baked vegetable rice

I won't tell you that this rice with baked vegetables is as well prepared for fasting as the one with butter and parmesan, because it has no way and probably you don't even expect it :), but I can tell you that it can be adapted during Lent, thus managing to diversify the menu and put a good and healthy side dish on the table.

Ingredients rice with baked vegetables

  • 300 g mixture of vegetables & # 8211 cooked, frozen or fresh, as you have at hand the mixture can be with anything you like, broccoli, white root, peas, carrots, leeks, peppers, pods
  • 200 g Scotti rice good at all
  • 30 ml olive oil
  • 50 g butter (we do not use it on fasting)
  • a teaspoon of homemade vegeta (or bought, if you use)
  • 1/2 teaspoon salt
  • 550-600 ml water
  • a saffron knife tip & # 8211 I put, but it is optional and you can replace it with turmeric or turmeric
  • 2 tablespoons grated Parmesan cheese (same, only if not fasting) & # 8211 can be replaced with a variant of fasting cheese

How to prepare rice with baked vegetables

Heat the olive oil together with the butter in a pan.

Dip the vegetable mixture and cook for 2 minutes if the vegetables are cooked, and if they are fresh we put them gradually, the hard ones first, cook for 2-3 minutes, then add the rest and leave for 5 minutes, stirring occasionally.

Add water and a teaspoon of vegeta, plus salt.

If the vegetables are cooked, add 500 ml of water, leave them to boil only, if they are fresh, add 550 ml of water, let them boil for 5 minutes, until they soften slightly.

Put the rice in a heat-resistant dish and wash it well.

After we have prepared the vegetables, we pour them with hot water over the rice, put a lid on the bowl and put it in the oven, at 200 degrees, on the middle step, for 30-35 minutes.

Before 10 minutes, carefully pull the pot out, mix lightly and then put it back until the set time expires. Also now taste and see if it is necessary to leave it for 10 or 15 minutes.

Remove from the oven, put the Parmesan cheese, mix with two forks and leave for another 10 minutes under the lid (not in the oven), then serve. When there is no fasting, along with meat, fasting only with salad or pickles.


Baked rice with vegetables

I won't tell you that this rice with baked vegetables is as well prepared for fasting as the one with butter and parmesan, because it has no way and probably you don't even expect it :), but I can tell you that it can be adapted during Lent, thus managing to diversify the menu and put a good and healthy side dish on the table.

Ingredients rice with baked vegetables

  • 300 g mixture of vegetables & # 8211 boiled, frozen or fresh, as you have at hand the mixture can be with anything you like, broccoli, white root, peas, carrots, leeks, peppers, pods
  • 200 g Scotti rice good at all
  • 30 ml olive oil
  • 50 g butter (we do not use it on fasting)
  • a teaspoon of homemade vegeta (or bought, if you use)
  • 1/2 teaspoon salt
  • 550-600 ml water
  • a saffron knife tip & # 8211 I put, but it is optional and you can replace it with turmeric or turmeric
  • 2 tablespoons grated Parmesan cheese (same, only if not fasting) & # 8211 can be replaced with a variant of fasting cheese

How to prepare rice with baked vegetables

Heat the olive oil together with the butter in a pan.

Dip the vegetable mixture and cook for 2 minutes if the vegetables are cooked, and if they are fresh we put them gradually, the hard ones first, cook for 2-3 minutes, then add the rest and leave for 5 minutes, stirring occasionally.

Add water and a teaspoon of vegeta, plus salt.

If the vegetables are cooked, add 500 ml of water, leave them to boil only, if they are fresh, add 550 ml of water, let them boil for 5 minutes, until they soften slightly.

Put the rice in a heat-resistant dish and wash it well.

After we have prepared the vegetables, we pour them with hot water over the rice, put a lid on the bowl and put it in the oven, at 200 degrees, on the middle step, for 30-35 minutes.

Before 10 minutes, carefully pull the pot out, mix lightly and then put it back until the set time expires. Also now taste and see if it is necessary to leave it for 10 or 15 minutes.

Remove from the oven, put the Parmesan cheese, mix with two forks and leave for another 10 minutes under the lid (not in the oven), then serve. When there is no fasting, along with meat, fasting only with salad or pickles.


How to make baked shrimp with vegetables - Best Tips & ampTricks

1. adapt vegetable shrimp recipe in the oven to your liking

Let's start with the most important.

If you want to make the best baked shrimp recipe, it will have to be entirely to your taste.

What I like may not be to your liking, so I want to show you how to adapt this recipe so that you really like it.

So, let's start with vegetables.

What vegetables go well with shrimp?

I prepared this shrimp recipe in butter with asparagus garnish and cherry tomatoes, and I can confirm that they all fit perfectly. Moreover, it was confirmed to me by my husband, and we have to trust the professional eaters, right? (her name is foodminator)

But if you want to use your favorite vegetables? Do you know which of these go well with shrimp?

Don't worry if you don't know, I'm here to help.

Here is a list of vegetables that go well with shrimp, but keep in mind that cooking time can vary:

  1. Broccolli
  2. Potatoes (baked or fried)
  3. Sweet potatoes (baked)
  4. Asparagus and cherry tomatoes
  5. shepherd
  6. Peas (frozen or fresh)
  7. Zucchini (baked or steamed)
  8. Bell peppers (baked)
  9. Carrots (baked)
  10. Cauliflower (the oven)

It is very important to remember that vegetables have different cooking times from case to case and it would be good to cook them separately from shrimp.

For example, if you choose broccoli or sweet potatoes, it is better to cook them first, for 10-12 minutes, then add shrimp that will require another 10 minutes of cooking.

And if you don't like any of the above options, I'll tell you in the next part which shrimp garnish to use.

There is something else you can do to adapt the vegetable shrimp recipe to your taste. And I think it's a very important recommendation.

If time allows, marinate the shrimp in your favorite marinade for at least 15 minutes.

Now let's go further and see what these baked shrimp can be served with.

2. What we can serve with baked shrimp

Let's say you don't like baked shrimp with vegetables.
It's okay, I'm sure we'll find something for your taste.

You can replace the vegetables in this recipe for baked shrimp with rice, fruit, different types of salads, quinoa or pasta.

Remember to cook the shrimp garnish separately.

This means that the preparation of the recipe will take longer and also that you will no longer do everything in just one tray.

You already know me and you know that I don't go crazy washing dishes, so it was necessary to point out that you will need more dishes for cooking.

If you are wondering which fruit would best suit baked shrimp, below are some examples:

  1. Pineapple (grilled)
  2. Kiwi (in salsa)
  3. Avocado (with chili and lime)
  4. Mango (in sauce)

If you make a recipe for baked shrimp with fruit, tell me which fruit you think is best.

And now let's move on to the last type of this recipe, namely…

3. How to make meal planning with baked shrimp with vegetables

Start as with any other recipe, preparing the plan (menu + ingredients). Think about how many times a week you want to cook. If it's twice, then you'll have to cook long enough for 3-4 days (lunch or dinner).

Then you need to know how many people you cook for. This will help you calculate the portions and cook exactly the required amount.

After cooking, the next step is to divide the food into heat-resistant glass pans, so that when you are hungry, you can quickly take one out and heat it.

And if you want to move on with meal planning, I suggest you cook several recipes at once. You can make some protein foods, some carbs and some vegetarian or even vegan.

The good part is that you don't have to cook a lot of different foods. Instead, you can cook some types of meat / fish, others based on carbohydrates (pasta, rice, quinoa) and others with vegetables, and use them in different combinations.

And, as I told you, if you want to know more about meal planning, leave a comment below or on social networks. I am more than happy to help you.

That's about it, my dears. These tips are just about everything you need to know to make the best baked shrimp recipe with vegetables.

Now it's time to go cooking, take some pictures and post them on Instagram with the @theblondelish tag.

And if you like the clip with this baked shrimp recipe with vegetables, and you want to see more similar ones, please subscribe to my YouTube channel.


Baked vegetables

Baked vegetables are a good garnish for any main course. It is a light food for the body, nutritious and very tasty.

It is easy to prepare, without much hassle. We simply prepare the vegetables, season them and put them in the oven. And while the vegetables are cooking, we have enough time to prepare a main course accordingly.

INGREDIENT:

  • 4 medium potatoes
  • 3 carrots
  • 1 broccoli
  • 10 cherry tomatoes
  • 1 red onion
  • 2 green onions
  • 2 & # 8211 3 cloves of garlic
  • 1-2 tablespoons lemon juice
  • olive oil
  • coriander
  • salt pepper

METHOD OF PREPARATION:

1. Peel all the vegetables and cut them into slices (carrots, onions), or cubes (potatoes, tomatoes), and cut the broccoli into bunches.

2. Sprinkle a tray with a little olive oil and place a layer of potatoes and a layer of carrots. Sprinkle with a pinch of salt, and then add the bouquets of broccoli, tomatoes and onions. Press the garlic cloves through the press, mix them with a tablespoon of lemon juice and distribute the mixture evenly. Sprinkle a little coriander, salt and pepper to taste. If we want you can leave the vegetables as we put them, or we can mix them. I mixed them to make sure the spices spread well.

3. Season with finely chopped green parsley, cover the form with aluminum foil and put it in the oven (preheated to 180 g) for 30 -40 minutes (or until we make sure they are baked potatoes). Then remove the foil and leave the vegetables for about 15 minutes, or until they start to brown.


Baked Summer Vegetables

The vegetables are washed, cleaned and drained. The greens are washed and then finely chopped and kept in separate bowls. Cut the zucchini and eggplant into rounds, cut the bell peppers into quarters and leave the tomatoes whole. They are placed on a non-stick grill, well preheated and turned on both sides, leaving the vegetables al dente (partially penetrated) so as not to destroy the vitamins. Put the tomatoes at the end because their skin sticks and will emit smoke. Remove to a plate and sprinkle with a tablespoon of oil. Separately, in a large bowl, heat the oil (not hot) and fry the potatoes cut into quarters. Remove on an absorbent towel, and place the vegetables in the bowl one by one depending on the cooking time: carrots, after 2 minutes add a little water, then cabbage, bay leaves and then add a little salt. Onions, green peas and hot peppers follow. When the vegetables have softened, (try with a fork) turn off the heat. Arrange the ingredients in an oven tray as follows: put the ones that have been cooked with a spatula, sprinkle with thyme and a little pepper, put the potatoes evenly distributed on the surface of the tray, season and add the basil and garlic. Add half the amount of canned tomatoes, then the grilled vegetables and the rest of the preserve and pour a little wine and a tablespoon of oil on the surface. Place the dish in the preheated oven and leave for about 20 minutes until a crust forms on top. The food is served with parsley on top, after it has cooled, so that it can be portioned.


CHICKEN BREAST WITH VEGETABLES IN THE OVEN

Baked chicken breast with vegetables, an extremely simple food, tasty and very easy to make. It is ideal when we want something easy and healthy but, at the same time, very easy to prepare.

We really like this baked chicken breast with vegetables, we make it with various vegetables, in the combinations we like or depending on what we have at hand.

It is a low calorie food, so if you are on a diet or want a tasty and healthy meal, try the combination, it is delicious!

  • 1 chicken breast (500g-600g)
  • 2 cloves of garlic
  • 1 large red onion
  • 1 medium broccoli
  • 2 little pumpkins
  • 2 carrots
  • 1 bell pepper
  • 1 red
  • salt pepper
  • 3-4 tablespoons of olive oil
  • paprika
  • dried oregano

How to prepare chicken breast with baked vegetables

First we deal with vegetables. We wash them very well and clean them, then we cut them so that they are somewhat equal, so that they can be cooked evenly. The most delicate ones, such as broccoli, must be unwrapped in small bouquets. Instead, slice the carrot finer, so it can be cooked at the same time as the other vegetables. Slice the onion larger, cut the pepper into sticks and slice the zucchini thicker.

Place them mixed in a tray, leaving a free part to place the chicken breast. Salt and perish, then sprinkle with olive oil.

Cut the chicken breast into 4 pieces, salt and pepper it, then transfer each piece to an aluminum foil greased with oil, put half a clove of garlic on top, sprinkle with paprika and dried oregano.

Wrap each piece in the same way and place the packages in the tray, next to the vegetables.

Preheat the oven to 200 ° C and bake for 25-30 minutes. The vegetables should soften slightly but still be crispy.

Eat chicken breast with vegetables. It's a treat, I assure you! Enjoy!

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Baked Summer Vegetables

The vegetables are washed, cleaned and drained. The greens are washed and then finely chopped and kept in separate bowls. Cut the zucchini and eggplant into rounds, cut the bell peppers into quarters and leave the tomatoes whole. They are placed on a non-stick grill, well preheated and turned on both sides, leaving the vegetables al dente (partially penetrated) so as not to destroy the vitamins. Put the tomatoes at the end because their skin sticks and will emit smoke. Remove to a plate and sprinkle with a tablespoon of oil. Separately, in a large bowl, heat the oil (not hot) and fry the potatoes cut into quarters. Remove on an absorbent towel, and place the vegetables in the bowl one by one depending on the cooking time: carrots, after 2 minutes add a little water, then cabbage, bay leaves and then add a little salt. Onions, green peas and hot peppers follow. When the vegetables have softened, (try with a fork) turn off the heat. Arrange the ingredients in an oven tray as follows: put the ones that have been cooked with a spatula, sprinkle with thyme and a little pepper, put the potatoes evenly distributed on the surface of the tray, season and add the basil and garlic. Add half the amount of canned tomatoes, then the grilled vegetables and the rest of the preserve and pour a little wine and a tablespoon of oil on the surface. Place the dish in the preheated oven and leave for about 20 minutes until a crust forms on top. The food is served with parsley on top, after it has cooled, so that it can be portioned.


How to make baked shrimp with vegetables - Best Tips & ampTricks

1. adapt vegetable shrimp recipe in the oven to your liking

Let's start with the most important.

If you want to make the best baked shrimp recipe, it will have to be entirely to your taste.

What I like may not be to your liking, so I want to show you how to adapt this recipe so that you really like it.

So, let's start with vegetables.

What vegetables go well with shrimp?

I prepared this shrimp recipe in butter with asparagus garnish and cherry tomatoes, and I can confirm that they all fit perfectly. Moreover, it was confirmed to me by my husband, and we have to trust the professional eaters, right? (her name is foodminator)

But if you want to use your favorite vegetables? Do you know which of these go well with shrimp?

Don't worry if you don't know, I'm here to help.

Here is a list of vegetables that go well with shrimp, but keep in mind that cooking time can vary:

  1. Broccolli
  2. Potatoes (baked or fried)
  3. Sweet potatoes (baked)
  4. Asparagus and cherry tomatoes
  5. shepherd
  6. Peas (frozen or fresh)
  7. Zucchini (baked or steamed)
  8. Bell peppers (baked)
  9. Carrots (baked)
  10. Cauliflower (the oven)

It is very important to remember that vegetables have different cooking times from case to case and it would be good to cook them separately from shrimp.

For example, if you choose broccoli or sweet potatoes, it is better to cook them first, for 10-12 minutes, then add shrimp that will require another 10 minutes of cooking.

And if you don't like any of the above options, I'll tell you in the next part which shrimp garnish to use.

There is something else you can do to adapt the vegetable shrimp recipe to your taste. And I think it's a very important recommendation.

If time allows, marinate the shrimp in your favorite marinade for at least 15 minutes.

Now let's go further and see what these baked shrimp can be served with.

2. What we can serve with baked shrimp

Let's say you don't like baked shrimp with vegetables.
It's okay, I'm sure we'll find something for your taste.

You can replace the vegetables in this recipe for baked shrimp with rice, fruit, different types of salads, quinoa or pasta.

Remember to cook the shrimp garnish separately.

This means that the preparation of the recipe will take longer and also that you will no longer do everything in just one tray.

You already know me and you know that I don't go crazy washing dishes, so it was necessary to point out that you will need more dishes for cooking.

If you are wondering which fruit would best suit baked shrimp, below are some examples:

  1. Pineapple (grilled)
  2. Kiwi (in salsa)
  3. Avocado (with chili and lime)
  4. Mango (in sauce)

If you make a recipe for baked shrimp with fruit, tell me which fruit you think is best.

And now let's move on to the last type of this recipe, namely…

3. How to make meal planning with baked shrimp with vegetables

Start as with any other recipe, preparing the plan (menu + ingredients). Think about how many times a week you want to cook. If it's twice, then you'll have to cook long enough for 3-4 days (lunch or dinner).

Then you need to know how many people you cook for. This will help you calculate the portions and cook exactly the required amount.

After cooking, the next step is to divide the food into heat-resistant glass pans, so that when you are hungry, you can quickly take one out and heat it.

And if you want to move on with meal planning, I suggest you cook several recipes at once. You can make some protein foods, some carbohydrates and some vegetarian or even vegan.

The good part is that you don't have to cook a lot of different foods. Instead, you can cook some types of meat / fish, others based on carbohydrates (pasta, rice, quinoa) and others with vegetables, and use them in different combinations.

And, as I told you, if you want to know more about meal planning, leave a comment below or on social networks. I am more than happy to help you.

That's about it, my dears. These tips are just about everything you need to know to make the best baked shrimp recipe with vegetables.

Now it's time to go cooking, take some pictures and post them on Instagram with the @theblondelish tag.

And if you like the clip with this baked shrimp recipe with vegetables, and you want to see more similar ones, please subscribe to my YouTube channel.


Baked vegetable recipes

Baked vegetables are easy to prepare and, of course, you can choose to use and combine any type of favorite vegetable, depending on your tastes. Here are some quick baked vegetable recipes you can try:

Baked vegetables recipe with aromatic herbs

  • 2 tomatoes
  • 2 yellow peppers
  • 1 capsicum
  • 1 green zucchini
  • 1 zucchini
  • 1 vanata
  • 1 onion
  • 1 tablespoon herbs
  • 3-4 tablespoons olive oil
  • a few sprigs of rosemary
  • a few sprigs of thyme
  • salt to taste

Start by washing the vegetables well and then cut each one into medium pieces. Put the chopped vegetables in the pan, pour the olive oil on top, then add the rosemary and thyme sprigs, herbs and salt to taste. Mix everything well to incorporate the spices. Put the tray in the preheated oven at 200 degrees Celsius for about an hour. To ensure that all vegetables cook evenly, you can use a built-in oven with 3D cooking function, which ensures a uniform heat distribution. You can add a little fresh parsley, once you have taken the vegetables out of the oven and you can serve them with garlic sauce or with a chicken steak.

Baked vegetables au gratin recipe

  • 450 g broccoli
  • 4 carrots
  • 3 peppers
  • 3 green onion threads
  • 5-6 medium mushrooms
  • a few slices of tomatoes
  • 3 tablespoons olive oil
  • 230 g sour cream
  • 130 g cheese
  • salt and pepper to taste

Start by boiling broccoli. Put the water in a large saucepan and let it boil over high heat. Once the water starts to boil, add the broccoli, turn down the heat and put the lid on. Broccoli should be ready in about eight minutes. Meanwhile, wash, clean and cut the rest of the vegetables into medium, suitable pieces. You can finely chop the green onion. Pour the olive oil into a pan and cook the peppers, along with the carrots, green onions and mushrooms. Add salt to taste.

Remove the broccoli from the pan when it is ready, drain the water and cut it into small pieces. Then place the broccoli in a pan and place the rest of the sauteed vegetables on top. Mix, separately, sour cream with salt and pepper, then pour it over the vegetables. Grate the cheese on top, place the tomato slices and place the tray in the preheated oven at 180 degrees Celsius. The vegetables au gratin in the oven are ready when they get a reddish crust.

And for this recipe, an electric oven with a 3D cooking function will be very helpful, which will help you to cook the vegetables evenly and to obtain a reddish and delicious crust.

Turkey breast recipe with baked vegetables

  • ½ boneless turkey breast
  • 1 onion
  • 200 g frozen green beans
  • a few pieces of baby corn
  • 1 green bell pepper
  • 1 carrot
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons thyme
  • 2 teaspoons chilli flakes
  • salt and pepper to taste

Start by preparing the spice mixture to marinate the turkey breast. Mix the thyme, paprika, chilli flakes and a tablespoon of olive oil in a bowl. Cut the turkey breast into cubes, grease it well with the marinade mix and leave the meat to soak in a bag for a few hours, cold.

Then, cut the onion into small pieces, peel the carrots and cut them into slices, and you can cut the bell pepper into small pieces. Grease a pan with olive oil, add the previously prepared vegetables, the previously thawed green beans, and a few pieces of baby corn. Season to taste and place the pan in the preheated oven at 190 degrees Celsius. In order for the turkey breast not to be dull or dry, you can use an oven with a steam-assisted cooking function. All you have to do is add water to the special compartment at the bottom of the oven, and the steam will help you prepare a browned food on the outside, but which remains juicy on the inside.

Recipe fish with baked vegetables

  • 4 pieces of carp fillets
  • 1 onion
  • 3 cloves of garlic
  • 2 red peppers
  • 2 carrots
  • 2 tomatoes
  • 400 ml broth
  • 200 ml white wine
  • 2 bay leaves
  • 3 teaspoons thyme
  • 4 tablespoons olive oil
  • 3 tablespoons flour
  • salt and pepper to taste

Add salt and pepper over the fish pieces, then pass them through the flour. Heat three tablespoons of olive oil in a pan and brown the fish on both sides. Remove the fish and set it aside. Also in the same pan you will add the rest of the oil, then the chopped onion, together with the sliced ​​pepper and the crushed garlic. Cook the vegetables until soft, then add the sliced ​​carrot. Add three tablespoons of wine and let the vegetables simmer for about five minutes. When ready, take the pan off the heat and add salt and pepper to taste.

Place the vegetables in a large tray and place the fish pieces, diced tomatoes, broth and the rest of the wine on top. Add the bay leaves, thyme, salt and pepper. Cover the tray with a lid or aluminum foil and place in the preheated oven at 190 degrees Celsius for 45 minutes. Once this interval has passed, remove the lid and leave the fish with vegetables in the oven until it browns on top.

Baked vegetables recipe with balsamic vinegar cream

  • 1 large red onion
  • 1 medium yellow onion
  • 5 medium carrots
  • 3 yellow potatoes
  • 1 medium red beet, boiled
  • 5 pieces of parsnips
  • 3 cloves of garlic
  • 1 sweet potato
  • 4 tablespoons balsamic vinegar cream
  • 4 tablespoons olive oil
  • 1 tablespoon mustard
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • salt and pepper to taste

Cut the yellow onion and the red onion into medium pieces. Peel a squash, grate it and slice it. Peel the carrots and parsnips, which you can leave whole or cut into thin sticks. Cut the beets into medium pieces. Peel a squash, grate it and squeeze the juice. Season the vegetables with thyme, rosemary, salt and pepper to taste.

Separately, mix the olive oil with mustard and balsamic vinegar cream and pour half of the amount over the vegetables, mixing well, to incorporate the sauce. Place the vegetables in the pan and place in the preheated oven at 200 degrees Celsius for 25 minutes. After this time, taste the vegetables and add the rest of the balsamic vinegar cream. Continue to cook the vegetables in the oven for another 20 minutes, checking if the potatoes are cooked.

Recipe vegetables stuffed with meat and rice

  • 1 medium tomato
  • 2 eggplants
  • 2 zucchini
  • 3 small peppers
  • 400 g minced chicken
  • 150 g long grain rice
  • 1 onion
  • 1 carrot
  • 1 dill connection
  • 1 link parsley
  • 4-5 tablespoons olive oil
  • 250 ml water
  • 200 ml tomato sauce
  • salt and pepper to taste

Cut a lid on the tomatoes and carefully clean the pulp (which you can keep for the sauce). Cut a pepper cap and clean the seeds and ribs inside. Cut the eggplant and zucchini in half and carefully clean the pulp.

Heat three tablespoons of oil in a pan, add finely chopped onion, grated carrot beforehand and let the vegetables cook until the onion becomes soft. Then put the minced chicken and cook for a few minutes. Add the rice and fry for about two minutes, during which time you should stir as often as possible. At the end, add the tomato pulp you kept, parsley and dill, both finely chopped, salt and pepper. Stir until the vegetable filling is smooth and simmer for about two minutes.

Place the vegetables in a bowl, add the meat and rice filling, pour the tomato sauce, water and the rest of the olive oil. Put the tray in the preheated oven at 200 degrees Celsius for about an hour. Baked stuffed vegetables are ready when the rice is cooked.

So, no matter how you want to cook the vegetables in the oven, either plain or with fish, turkey or stuffed with meat, there are many recipes you can try. You can combine vegetables according to your preferences and you will always get a healthy and tasty dish.


Baked Summer Vegetables

The vegetables are washed, cleaned and drained. The greens are washed and then finely chopped and kept in separate bowls. Cut the zucchini and eggplant into rounds, cut the bell peppers into quarters and leave the tomatoes whole. They are placed on a non-stick grill, well preheated and turned on both sides, leaving the vegetables al dente (partially penetrated) so as not to destroy the vitamins. Put the tomatoes at the end because their skin sticks and will emit smoke. Remove to a plate and sprinkle with a tablespoon of oil. Separately, in a large bowl, heat the oil (not hot) and fry the potatoes cut into quarters. Remove on an absorbent towel, and place the vegetables in the bowl one by one depending on the cooking time: carrots, after 2 minutes add a little water, then cabbage, bay leaves and then add a little salt. Onions, green peas and hot peppers follow. When the vegetables have softened, (try with a fork) turn off the heat. Arrange the ingredients in an oven tray as follows: put the ones that have been cooked with a spatula, sprinkle with thyme and a little pepper, put the potatoes evenly distributed on the surface of the tray, season and add the basil and garlic. Add half the amount of canned tomatoes, then the grilled vegetables and the rest of the preserve and pour a little wine and a tablespoon of oil on the surface. Place the dish in the preheated oven and leave for about 20 minutes until a crust forms on top. The food is served with parsley on top, after it has cooled, so that it can be portioned.