Recipe Vegetable stew baked in the oven. Calorie, chemical composition and nutritional value.

HomeQuick KitchenLunchVegetable stewHow to cook vegetable stew in the oven according to a step-by-step recipe with photos

Category: Vegetable stew

Author: Maria Kvashonkina

8

55 min

150 kcal

5/5 (1)

Ingredients

Vegetable stew baked with zucchini in the oven is not only a very tasty and satisfying dish, but also incredibly healthy, as it contains
a large amount of valuable vitamins and minerals , without which the proper functioning of all body systems is impossible. In addition, I also like this dish because you can safely eat it, even while on the strictest diet - baking in the oven allows you not to use harmful fats when cooking, which add extra pounds. I once copied the recipe for this amazing product from a friend who knows how to cook wonderful low-calorie dishes without spending an hour on the whole process. Having prepared it for my own family, I was amazed at the furore that seemingly the simplest vegetable stew produced on my meat lovers. Literally in the evening, my husband and children devoured the entire pan! Now you can make stew for your own family with my friend's quick and easy recipe. So let's get started.

Varieties of dishes and cooking methods

Vegetable dishes are extremely popular; they are prepared in the cuisines of all nations. In France the stew is called ratatouille, and in Greece it is called Briam. But, no matter what the dish is called, its basis is always finely chopped vegetables.

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. The stew is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.

If you want to please your family with a delicious, nutritious meal, just choose foods that your household loves and start cooking.

Recipe for stew of vegetables baked in the oven. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stew from vegetables baked in the oven.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of vegetable stew baked in the oven is 73.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cooking tips and tricks

Whatever cooking method you choose, do not forget to follow the basic simple rules that will help you prepare the perfect meal.

1. For an aesthetic appearance of the stew, it is necessary to cut all the components equally - ideally, it should be finely chopped.
2. The most ideal option is when each ingredient is stewed separately, because... All products have their own time until they are ready. If it is not possible to stew each vegetable separately, then add them to the dish in the order specified in the recipe. Then the taste of each component will be fully revealed.
3. If the stew is prepared with the addition of eggplant, take the time to cut it into rings, rub it with salt and leave for half an hour to remove the bitter taste. Afterwards, rinse thoroughly, dry, and cut into squares.
4. Some recipes require the use of a special sauce to make the dish more original. But if you want to prepare the most healthy low-calorie dish, you should avoid using sauces.
5. The most basic key to the perfect dish is your own imagination. Don't be afraid to experiment, choose the ideal proportions of vegetables, relying on your taste.

Vegetable stew in the oven - basic cooking principles

In this dish you can combine almost any vegetables, herbs and even fruits. Vegetable stew in the oven turns out even more tender and flavorful. This is all thanks to the fact that the vegetables are added at once, and not one by one. During the baking process, they are saturated with the aromas of spices and each other, which makes the taste of the dish even more harmonious.

Another plus in favor of cooking vegetable stew in the oven is the use of a minimal amount of oil. In addition, you can sprinkle grated cheese on top of the dish to form an appetizing crust on the surface.

Vegetables are peeled and chopped into chunks or small pieces. Sliced ​​vegetables are placed in layers in a fireproof form. Each layer is lightly salted and seasoned with pepper. Vegetables, chopped into pieces, are seasoned with pepper and salt. Mix and place in the mold.

Vegetable stew is baked in the oven for an hour. Cooking time may vary depending on ingredients used.

If you want to make the dish more filling, you can add mayonnaise, meat or cream.

How to cook vegetable stew in a slow cooker

Most women prefer food from a multicooker - this wonderful device greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly keep an eye on her food; food does not burn, does not dry out, does not turn into mush. Even novice cooks will be able to cook such recipes.

Vegetable stew with meat

Ingredients:

• pork - 450 gr;
• carrots - 70 g;
• potatoes - 450 gr;
• onion - 70 gr;
• avocado - 3 pcs.;
• tomato paste - 4 tbsp. l.;
• garlic - 3 cloves;
• salt, pepper - to taste;
• olive oil - 100 ml.

How to cook:

1. Chop the pulp into squares, and then fry a little in a frying pan. There is no need to add oil; let the pork fry in its juices.
2. Chop the carrots and onions and fry them for a couple of minutes. Add tomato paste, garlic cloves, add meat, pour a little water. Simmer for a few minutes.
3. Place the potatoes and avocado, cut into small slices, into the pan. Season with salt, pepper or any other spices, mix everything well. Fill the vegetables with water, but not much, about one measuring cup.
4. Select the “quenching” mode. Cooking times vary slightly between slow cookers, but the average is thirty to forty minutes.

Sour cream and natural yogurt will give the dish a more delicate taste. Garlic buns or flatbreads go well with this dish.

Vegetable stew with chicken

Stew with the addition of chicken will take pride of place in the children's menu, and will also be appreciated by those who are on a diet or adhere to proper nutrition. This dish is very healthy and low in calories.

Ingredients:

• chicken fillet - 400 g;
• eggplant – 400 gr;
• carrots – 85 g;
• onion – 155 gr;
• cherry tomatoes – 8 pcs.;
• salt, pepper - to taste;
• olive oil - 85 ml;
• favorite seasonings.

How to cook:

1. We wash the fillet under water and cut it into pieces. Fry it in a frying pan, seasoning it with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
2. Chop the vegetables into large squares and remove the skins from the tomatoes. Pour oil and place vegetables in layers. Simmer for ten minutes. The multicooker lid must be closed.
3. Open the lid, add salt, mix the vegetables thoroughly, and simmer them uncovered for another fifteen minutes.
4. Place the meat in a saucepan and add a little water. The dish will be ready in twenty minutes.

Parsley, dill or other herbs will add a subtle aroma to the finished dish.

Vegetable stew in the oven in French (ratatouille)

Compound:

• eggplants – 0.5 kg;
• zucchini – 0.5 kg;
• tomatoes – 0.5 kg;
• olive oil – 50 ml;
• Parmesan cheese – 50 g;
• salt, pepper - to taste;
• fresh basil – 20 g.

Cooking method:

• Cut young zucchini and eggplants into disks about 3–4 mm thick. Cut the tomatoes into approximately the same circles.
• Place the eggplants in salted water for half an hour, then rinse them thoroughly and dry with a kitchen towel.
• Grease a round glass ovenproof dish with olive oil.
• Place vegetables in a spiral shape, alternating them as follows: eggplant, zucchini, tomatoes. To fit more vegetables into the pan, place them overlapping.
• Salt and pepper the vegetables and drizzle them with the remaining oil.
• Place the pan with vegetables in the oven and turn it on at 180–200 degrees. It is better to cover the pan with foil so that the vegetables do not burn.
• After half an hour, remove the foil. Continue baking the stew for another 15 minutes.
• Finely grate the Parmesan and sprinkle it over the vegetables. Place basil leaves on top. Return the pan with the vegetable stew to the oven for another 15 minutes.

How to cook vegetable stew in the oven

To pamper the stronger sex, you can add meat to the dish. In this recipe we will use veal. The dish turns out to be nourishing, rich and very tasty.

Ingredients:

• veal - 500 gr;
• zucchini - 1 pc.;
• potatoes - 500 gr;
• carrots - 2 pcs.;
• bitter onions - 3 pcs.;
• tomatoes - 1 pc.;
• paprika powder - 20 g;
• boiling water - 250 ml;
• salt - 30 g;
• vegetable oil - 40 gr.

How to cook:

1. The veal should be washed under water and cut into pieces with a sharp knife.
2. Pour into the pan and fry the meat over medium heat. The veal should be covered with a brownish crust.
3. Reduce heat and add the selected spices to the meat. Mix the meat thoroughly and fry it a little more until a pleasant aroma appears.
4. Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the frying pan, add salt, and fry for three minutes over medium heat.
5. Grate the tomato to obtain tomato juice. Pour it into the frying pan.
6. Do not cover with a lid while frying - they will release juice and lose their attractive appearance.
7. An ordinary ceramic pan is quite suitable for baking. Place meat and vegetables in it, pour boiling water over it. Wash the greens, cut them and generously sprinkle the dish with them.
8. Place the container in an oven preheated to 220 °C and wait until the contents boil. Then reduce the temperature to 180 °C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.

Sprinkle the food with fresh herbs, add sour cream, mayonnaise, or any sauce.

Vegetable stew in a pot in the oven

• Cooking time : 40 min.
• Number of servings: 3.
• Kitchen appliances : knife, cutting board, spoon, oven, ceramic pots, saucepan.

Ingredients

Step by step recipe

1. Prepare 3 ceramic pots.
2. Pour water into a saucepan, bring to a boil and lower for 2 minutes. tomatoes.

   
   This is necessary so that the peel can better move away from the pulp when slicing.

3. Divide the diced tomatoes proportionally among the pots.

4. Cut the peeled carrots into strips or cubes and distribute evenly among the pots.

5. Remove seeds from the pepper, cut into strips and add to the pots.

6. Peel the eggplants and cut them into cubes. You can pre-soak the eggplants to avoid bitterness.
7. Cut the washed zucchini into cubes and distribute evenly among the pots.

8. Add a pinch of oregano and basil.

   
   Season with vegetable oil.

9. Cover the pots with lids.

10. We send our pots to unheated oven for 40 minutes, set the temperature to 180°. Open the lids 15 minutes beforehand. until the end of cooking to obtain a golden crust.

Important! If you place your dish in a preheated oven, the pots will burst under the extreme heat.

If there is a little “I don’t want and I won’t” living in the house, then a vegetable stew baked in the oven with a crispy, aromatic crust will definitely interest him with its brightness and richness of taste.

Video recipe

You can view a detailed description of the dish. The girl explains very well the features and stages of preparing vegetable stew in a pot in the oven in the video.

How to prepare vegetable stew for the winter

In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care in the summer to preserve your favorite vegetables for the winter. Stew from cans will be a delicious addition to meat, fish, and will also delight vegetarians.

Recipe without vinegar

Ingredients:

• onions, carrots, zucchini, tomatoes, sweet peppers - 500 grams;
• vegetable oil - 250 milliliters;
• salt - 1.5 tablespoons;
• sugar - 5 tablespoons;
• bay leaf - 4-5 leaves.

How to cook:

1. Peel the carrots and onions, wash the tomatoes and zucchini.
2. We pass the vegetables through a meat grinder, and then put them in a frying pan. For ease of preparation, prepare a deep bowl.
3. Peel and wash the pepper, cut it into small cubes and add to the vegetables.
4. Add salt, vegetable oil, sugar, throw in a bay leaf. Mix everything well and put on fire.
5. Turn the heat down as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
6. Rinse the jars thoroughly and sterilize them. You can use jars of any size, but it is best to use liter jars so that the leftover stew does not disappear after opening the jar.
7. Fill the jars with the prepared stew and then pasteurize them at a temperature of about 90 °C. This procedure will allow you to preserve your preservation for as long as possible.
8. Carefully screw the lids on the jars, turn them over, and wrap them well in warm things, for example, a blanket. When the pieces have cooled, place them in the cellar.

Ingredients for roasted vegetable stew

• zucchini, carrots - 1.5 kg each;
• onions, bell peppers (take vegetables of different colors), eggplants - 1 kg each;
• celery stalks – 0.4 kg;
• tomatoes – 0.5 kg;
• chili peppers – 3 – 4 pieces;
• garlic – a large head or several small ones;
• olive oil (prepare a bottle right away, it’s hard to say exactly how much you’ll need);
• salt – 30 g;
• sugar – 60 g.

Related article:

Delicious cucumbers using citric acid

Ingredients for vegetable stew

We also recommend using ground paprika - the seasoning will make the taste of vegetables brighter and richer.