Warm vegetable salad in a pot. Recipe: Stewed vegetables in a pot. Pot of stewed vegetables and mushrooms
I cook vegetables in a pot in the oven quite rarely, but when it does happen, it spreads around the house. incredible aroma that the appetite is in earnest. This dish is not at all complicated, but the preparation process takes time, but it is worth it. Be sure to try it!
Number of servings: 4Cooking time: 1 hour 30 minutes.
Ingredients for stewed vegetables in a pot:
- potato -
- eggplant -
- zucchini –
- tomatoes -
- bell pepper –
- onion -
- garlic -
3-4 cloves
- feta cheese -
- parsley -
3-4 branches
- vegetable oil -
3-4 tablespoons
- salt, ground black pepper –
How to cook vegetables with cheese in a pot in the oven
- 1. Wash the vegetables, peel them and cut them into large cubes or slices, except for onions – I chop them into half rings.
In a well-heated frying pan vegetable oil I fry the onion until golden brown, but don’t fry it too much. - 2. Add slices bell pepper. When it is slightly browned, remove the onion and pepper from the pan.
In the remaining oil, fry the lightly salted eggplant. I make the fire strong so that the vegetables are fried and not stewed. - 3. Now I put the prepared vegetables in pots. At the bottom I put onions and peppers, then potatoes, then zucchini - it’s better to take young ones, they are more tender, but if they are mature and large, then the seeds need to be cut out. Salt and pepper, add a little parsley.
- 4. Place the tomatoes and eggplant, salt and pepper again, add the remaining greens. In each pot I put 1-2 black peppercorns and a few slices of garlic for flavor. I pour some water. I do this in order to understand by the boiling of the liquid when I need to reduce the temperature. You only need a little bit of it, otherwise the dish will cook instead of simmer and the taste will be different.
- 5. I put it in the oven at high temperature, and after boiling, I lower it to the minimum - 150°C. Vegetables should simmer for no less than an hour and a half, and preferably more. 10 minutes before ready, add feta cheese on top.
Important points: you need to cut vegetables into large slices, as they small pieces it will just turn out to be porridge, it’s better to salt and pepper each layer as you lay it, especially if the pots are high and deep, and not shallow and flat. For those who like spice in vegetable dishes, I advise adding a little chili pepper. You can serve directly in pots. That's probably all!
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In the Balkans, particularly in Bulgaria, cooking is very common various dishes in earthenware. Almost everywhere you can taste perfectly cooked stewed vegetables, stewed meat or fish - in a ceramic pot. Or, as they also say, gyuvech.
The material of the pot is clay, very fire-resistant. Most often, the pots are painted with very beautiful patterns and are pleasing to the eye.
The difference between Bulgarian gyuvech and other similar dishes is that an egg is broken into the finished dish, which is baked on top and gives the dish a certain charm. But this is not always done.
Stewed vegetables in a pot are always very tasty. Considering that all ingredients are prepared differently, often some of them need to be pre-fried or boiled.
General principle: coarsely chopped vegetables, finely chopped herbs, a lot of spices and all at the same time. Stewed vegetables cooked over very low heat so that the dish simmers. Moreover, the longer the better.
And also, this is very important, the pot is placed in a cold oven or oven. I was always warned about this. Stewed vegetables in a pot - Balkan gyuvech. Autumn and summer always delight us with vegetables.
Stewed vegetables in a pot. Step by step
Ingredients (4 servings)
- Zucchini 1 piece
- Eggplant 1 piece
- Potatoes 2 pcs
- Sweet pepper 2 pcs
- Tomatoes 3-4 pcs
- Onion 1 piece
- Garlic 2-3 cloves
- Parsley and dill 3-4 branches
- Olive oil 3-4 tbsp. l.
- Dry white wine 100 ml
- Spices: salt, black pepper, bay leaf, savory to taste
- It’s surprising that it’s not common for us to cook in pots, because food in pots is much more juicy and tasty than cooked in a frying pan or pan; the aroma of the entire dish is preserved inside the pot; for this purpose, the lid is often “sealed” with dough. Stewed vegetables in a pot are not boiled or fried, and, by and large, they are not even stewed. And this is not the end result. They rather languish there. In addition, food in a ceramic pot practically does not burn.
- It is recommended to rinse the ceramic pot cold water before adding food, and let stand for 10-15 minutes. It is necessary that the pores of the ceramic absorb water, then the stewed vegetables will be much juicier.
- Onions, peppers and eggplants need to be fried a little before putting them in the pot. Firstly, they will give pleasant aroma in stewed vegetables, secondly, they will be much softer and tastier. When fried, onions generally become sweet.
- Peel the onion and cut into thin strips. Fry the onion in vegetable oil until soft and lightly browned.
- Sweet pepper- it’s very beautiful if the peppers are different colors, peel and cut into large pieces. Peel the eggplants and cut into cubes. Also peel and cut the potatoes into cubes. The size of the cut is at your discretion, but I think you shouldn’t cut it too finely.
- TO fried onions add the chopped peppers and fry everything together until the peppers become soft. If the pepper is thick enough, you can simply bake it and peel it. And only then cut it. In this case, there is no need to fry it.
- Place the mixture of onions and peppers into a pot, level it so that the mixture is completely distributed over the bottom.
- Place diced potatoes on top in a single layer.
- Fry the eggplants, cut into cubes, in the oil remaining after frying the onions. Eggplants absorb oil like a sponge, but you shouldn’t add oil. Just fry the eggplants in a frying pan for a few minutes.
- Place peeled and diced potatoes on top raw zucchini. If the zucchini already has formed seeds, then better than sunflower seeds cut.
- Add a little salt, black ground pepper and one teaspoon of dry savory - “chubritsa” in Bulgarian. A spice that is exceptionally suitable for vegetables and meat in a pot.
- Scald the tomatoes with boiling water, remove the skin and remove the seeds. Coarsely chop the tomato pulp and place on top of the zucchini.
- Post from the very top fried eggplant.
- Grate the garlic on top with a fine grater and sprinkle everything with chopped herbs.
- Pour 100 ml of dry white wine and 100 ml of water into the pot.
- Cover the pot with a lid and place in the oven. And only after that turn on the gas. Set the oven temperature to 220-230 degrees.
In the Balkans, particularly in Bulgaria, cooking various dishes in earthenware is very common. Almost everywhere you can taste perfectly cooked stewed vegetables, stewed meat or fish - in a ceramic pot. Or, as they also say, gyuvech.
The material of the pot is clay, very fire-resistant. Most often, the pots are painted with very beautiful patterns and are pleasing to the eye.
The difference between Bulgarian gyuvech and other similar dishes is that an egg is broken into the finished dish, which is baked on top and gives the dish a certain charm. But this is not always done.
Stewed vegetables in a pot are always very tasty. Considering that all ingredients are prepared differently, often some of them need to be pre-fried or boiled.
The general principle: coarsely chopped vegetables, finely chopped herbs, a lot of spices and all at the same time. Stewed vegetables are cooked over very low heat to allow the dish to simmer. Moreover, the longer the better.
And also, this is very important, the pot is placed in a cold oven or oven. I was always warned about this. Stewed vegetables in a pot - Balkan gyuvech. Autumn and summer always delight us with vegetables.
Stewed vegetables in a pot. Step by step
Ingredients (4 servings)
- Zucchini 1 piece
- Eggplant 1 piece
- Potatoes 2 pcs
- Sweet pepper 2 pcs
- Tomatoes 3-4 pcs
- Onion 1 piece
- Garlic 2-3 cloves
- Parsley and dill 3-4 branches
- Olive oil 3-4 tbsp. l.
- Dry white wine 100 ml
- Spices: salt, black pepper, bay leaf, savory to taste
- It’s surprising that it’s not common for us to cook in pots, because food in pots is much more juicy and tasty than cooked in a frying pan or pan; the aroma of the entire dish is preserved inside the pot; for this purpose, the lid is often “sealed” with dough. Stewed vegetables in a pot are not boiled or fried, and, by and large, they are not even stewed. And this is not the end result. They rather languish there. In addition, food in a ceramic pot practically does not burn.
- It is recommended to rinse the ceramic pot with cold water before adding food and let it stand for 10-15 minutes. It is necessary that the pores of the ceramic absorb water, then the stewed vegetables will be much juicier.
- Onions, peppers and eggplants need to be fried a little before putting them in the pot. Firstly, they will add a pleasant aroma to stewed vegetables, and secondly, they will be much softer and tastier. When fried, onions generally become sweet.
- Peel the onion and cut into thin strips. Fry the onion in vegetable oil until soft and lightly browned.
- Sweet peppers - very beautiful, if the peppers are different colors, peel and cut into large pieces. Peel the eggplants and cut into cubes. Also peel and cut the potatoes into cubes. The size of the cut is at your discretion, but I think you shouldn’t cut it too finely.
- Add chopped peppers to the fried onions and fry everything together until the peppers become soft. If the pepper is thick enough, you can simply bake it and peel it. And only then cut it. In this case, there is no need to fry it.
- Place the mixture of onions and peppers into a pot, level it so that the mixture is completely distributed over the bottom.
- Place diced potatoes on top in a single layer.
- Fry the eggplants, cut into cubes, in the oil remaining after frying the onions. Eggplants absorb oil like a sponge, but you shouldn’t add oil. Just fry the eggplants in a frying pan for a few minutes.
- Place peeled and diced raw zucchini on top of the potatoes. If the zucchini already has formed seeds, then it is better to cut out the seeds.
- Add a little salt, ground black pepper and one teaspoon of dry savory - “chubritsa” in Bulgarian. A spice that is exceptionally suitable for vegetables and meat in a pot.
- Scald the tomatoes with boiling water, remove the skin and remove the seeds. Coarsely chop the tomato pulp and place on top of the zucchini.
- Place fried eggplants on top.
- Grate the garlic on top with a fine grater and sprinkle everything with chopped herbs.
- Pour 100 ml of dry white wine and 100 ml of water into the pot.
- Cover the pot with a lid and place in the oven. And only after that turn on the gas. Set the oven temperature to 220-230 degrees.
Dishes in ceramic or clay pots are prepared simply and easily, they perfectly retain nutritional and beneficial properties products 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 dishes are usually prepared in pots meat dishes, roasts, rich soups, etc. 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 essential ingredient vegetable dish is a potato. 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 options 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. Be 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 ready meals 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 cook original dish for a festive table or to please unusual dish family at lunch.
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 the pots from the oven, allow them 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.
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