It has its own specific taste and aroma. Such dishes are significantly different from their counterparts cooked in a pan. In addition, the pots look great when served on the table.

Vegetables in pots

For cooking you will need:

• green beans - 120 g;
• cauliflower - 120 g;
• carrots, onions - 1 each;
• potatoes - 4-5 pieces;
• vegetable oil;
• parsley, bay leaf;
• salt pepper.

First you need to peel the potatoes and cut into cubes. cauliflower divide into inflorescences, rinse thoroughly. If necessary, cut the inflorescences in half. Now peel the carrots and cut into thin rings. Then chop the onion in half rings. Beans should be cut in half. Now you need to take and place potatoes, onions and carrots, beans in them, salt everything, sprinkle with pepper, and put a piece of butter on top. After that, mix all the vegetables and add at the end. Pour a third of a glass of boiled water into each pot and place in the oven for 46 minutes. Cook at 195 degrees. When the vegetables are ready, sprinkle them with chopped herbs.

Vegetables in pots with meat

Ingredients for 6 servings:

• carrots - 2-3 pieces;
• veal - 750 g;
• cauliflower - 550 g;
• broccoli - 450 g;
• onions - 2-3 pieces;
• green beans - 370 g;
• garlic - 5-6 cloves;
• broth - 0.6 l;
• greenery;
• butter;
• pepper, salt.

First, cut the meat into pieces and fry in a pan until half cooked. Then spread all the ingredients of the dish in pots - put the fried veal on the bottom, sprinkled with pepper and salt, then coarsely chopped onions, carrots, chopped garlic, beans and cauliflower and broccoli inflorescences. Sprinkle all this with salt, pepper, herbs. Then lay out a piece of butter and pour vegetables in pots with broth (half a cup). The dish is cooked for about an hour at 175 degrees. Bon appetit!

Vegetables in pots with sour cream

Cooking Ingredients:

• cabbage - 450 g;
• potatoes - 450 g;
• bulb;
• carrot;
• sour cream - 240 g;
• garlic - 2-3 cloves;
• cheese - 140 g;
• dill;
• tomato paste - 1 spoon;
• salt, spices.

First you need to boil the potatoes until half cooked, then cut into circles. Cabbage should be stewed with onions and carrots. Now put cabbage in pots, potatoes on top. After that, you need to prepare sour cream sauce. Take sour cream and mix it with tomato paste, squeezed garlic, chopped herbs, spices. Pour the resulting mixture with a small amount of water and mix until a homogeneous consistency is obtained. Pour this sauce over vegetables and sprinkle with grated cheese. Bake at 175 degrees for half an hour. It turns out very tasty!

Eggplants in pots

Products for 3-4 servings:

• champignons - 450 g;
• onions - 3-4 pieces;
• sour cream - a glass;
• eggplant - 4-5 pieces;
• cheese - 120 g;
• salt, flour, vegetable oil.

First, wash the eggplant, cut into circles and salt. Then roll in flour and fry in butter. Then put on a plate. Rinse the mushrooms and onion, then cut the onion into rings, and the mushrooms into slices. Then you need to fry them until half cooked. After that, put the vegetables in layers in pots and pour a mixture of sour cream, flour and salt. Cover each pot with a lid and place in the oven for 23 minutes at 185 degrees.

Baked salmon with vegetables in pots

Products for cooking:

• pink salmon - 0.6 kg;
• and black ground);
• dried basil;
• greenery;
• the bulb is large;
• salt, seasoning for fish;
• lemon;
• tomatoes - a couple of pieces;
• bell pepper;
• carrot.

Initially, you need to prepare a marinade in which the fish will be infused. To do this, mix salt, dried basil, lemon juice, finely chopped onions, red and black peppers, chopped greens and Grate the cleaned and washed fish with the resulting fragrant mixture, then wrap in cling film and place in the refrigerator overnight.

The next morning, take the fish out and cut into portions. Put a couple of pieces of pink salmon in each pot. Then fill with chopped vegetables - carrots, tomatoes, bell peppers, onions. Then add some greens and a slice of lemon. Bake pink salmon for an hour at 175 degrees.

Vegetable stew in the oven in pots - an ideal find for those who not only love to eat deliciously, but also strive to maintain their health, lose weight and want to enrich the body with vitamins. Next, we will talk about the intricacies of cooking, give various examples of recipes with photos, share valuable recommendations and knowledge.

Recently, we have increasingly resorted to all kinds of innovations and devices in the kitchen, we cook dishes in foil, a sleeve or a slow cooker, and a set of clay pots is gathering dust on a shelf. But in vain, because the dishes in them turn out to be very fragrant and, importantly, healthy, since the ingredients are stewed in their own juice.

It is quite easy to work with ceramic dishes, but you still need to remember that sudden temperature changes should not be allowed. It is better to heat the pots with the contents in the oven gradually to prevent cracking and chipping.

It is desirable to bake dishes in such dishes under lids, because this is the main feature of the pots. If there is still nothing to cover them with, then cover each vessel tightly with foil.

The ideal shape of ceramic pots is the shape of a ball, or an oval shape. Do not use very tall vessels, as well as too large containers. The pot should be filled almost to the top, but not half.

Remember that some vegetables require a longer cooking time, and some are stewed very quickly. This moment will help smooth out the cutting of products. Cut hard vegetables smaller (for example, potatoes, carrots), soft larger (tomatoes, zucchini, etc.).

A detailed step-by-step recipe with a photo - vegetable stew in pots in the oven

Such a dish can be considered not only dietary, but also lean, since all the ingredients used here are plant origin. There are many variations of the dish, the composition can be combined, some vegetables can be removed, some added. For cooking we need following products(for 4 medium sized pots):

• Potatoes - 7-8 tubers;
• Eggplant - 1 pc.;
• 2-3 medium bulbs;
• Bulgarian sweet pepper - 3-4 pcs.;
• Tomato - 4 pcs.;
• Greens: dill, cilantro, basil;
• Cream - 200 ml (not required for a lean dish);
• Salt;
• Spices: bay leaf, coriander, Provence herbs, pepper mixture.

Be sure to wash all vegetables and herbs before cooking. There are no special secrets of this dish, the main thing is to carefully cut everything and arrange it in pots in a certain sequence. The photo below shows the entire process.

Cut the eggplant into small cubes, salt a little, leave in a plate for a while, then to squeeze out the released juice.

At the bottom of the pots, you need to put an equal amount of spices, as well as one bay leaf.

Peel potatoes, cut as shown in the photo, arrange in pots. There are 2 tubers per 1 vessel.

Next comes the eggplant layer.

Finely chop the greens with a knife, sprinkle half of the total on top of the vegetables.

At bell peppers cut the stalks, clean the seeds, cut into small slices, sprinkle with the next layer.

Cut the tomatoes into cubes, as shown in the photo, pour into pots.

We clean the onion from the husk, chop. If desired, you can fry to a light golden hue, but this is not necessary.

The final layer is the remaining chopped greens, some spices and, most importantly, pour 100-120 ml of warm boiled water into each pot.

We cover ceramic vessels with lids, set in an oven preheated to 220 degrees for 40 minutes. At the end of the specified time, we poured another 50 ml of cream into each vessel. If you really need Lenten dish then just don't add that ingredient. Simmer the dish with cream for about 10-15 minutes.

This vegetable stew should not be served immediately. It is better to leave the pots for at least half an hour. After the vegetables are a little infused, they will reveal the flavor range even better.

If such a dish seems to you not nutritious enough, add a little sour cream when serving, it will become much more nutritious and satisfying.

Baked vegetables in a pot with lentils

The highlight of this recipe is the combination of spices and lentils that create a unique flavor. For cooking we need the following ingredients:

• Cauliflower - 300 g;
• Carrots - 1 pc.;
• Tomato - 2 pcs.;
• 1 head of onion;
• Lentils - 200 g;
• Seasonings: curry, mixed spices "for vegetables";
• Lemon - ¼ pcs.;
• Salt;
• Fresh greens.

Chop carrots, cauliflower and onions as shown in the photo.

Rinse the cereal in cold water. If you have green lentils, then it must be soaked for 8-12 hours.

Put the cereal in the pots, then the chopped vegetables and some spices, the last layer is the tomatoes cut into large cubes.

If you like savory, sour dishes, then squeeze a little lemon juice into each pot.

Pour enough hot boiled water into each pot to cover the contents. Sprinkle all this beauty again with seasonings, salt, add chopped herbs and cover with lids.

Bake vegetables for about 1 hour at a temperature of at least 200 ° C (the first half hour), then reduce to 160 ° C. At the end of the specified time, turn off the oven, but leave the pots for a few more minutes so that the dish is infused, then you will get an excellent taste.

Braised cabbage in pots with spices

In this recipe, we used white cabbage, but you can replace it with red, and also add blue onion instead of the usual onion. Such an experiment will allow you to create a dish with a completely different interesting taste. Ingredients (designed to fill 4 pots):

• White cabbage- 800 g;
• Onion - 2 pcs.;
• Spices: 4 cloves, coriander, cumin, a mixture of ground peppers;
• A small bunch of fresh herbs;
• Garlic - 2-3 cloves;
• Salt.

Note: instead of fresh cabbage, you can use sauerkraut, but then it will need to be washed under cold water and thrown into a colander.

We clean the onion heads from the husk, cut into half rings. In a frying pan, heat a little vegetable oil, if the dishes are non-stick, then you can do without it. Fry the onion over medium heat until a beautiful golden hue.

Finely chop the cabbage with a sharp knife, press a little with your hands to make it limp.

We divide the fried onion into 4 equal parts, put it on the bottom of the pots, sprinkle with salt and spices. Spread the cabbage in the next layer, add seasonings again, salt.

Pour 30 ml of boiled water into each vessel, cover with lids.

Cabbage is stewed at a temperature of 180-190 ° C for at least 35-40 minutes. Sprinkle with chopped herbs and garlic when serving.

If you are wondering what other ways you can bake vegetables in pots in the oven, follow this link and learn how to cook.

We suggest you try dishes in a pot without meat in the oven, which are easy to prepare, not expensive, and do not harm your health and figure. Such recipes will be very popular with people who fast.

Vegetables in rustic pots

Rustic potted vegetables - this is an easy recipe for quick dinner. This dish is ideal on fasting days, also for those who follow proper nutrition and for your body.

Ingredients

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

Spices

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

Cooking

1. First, chop up the cabbage. Large enough. Better cubes.
2. Cut also large potatoes, into 4 parts.
3. Put 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. Put on top of the pots.
6. Cut the carrot into large circles and also put it on top in a container.
7. Cut the pepper into medium slices and spread to the rest of the ingredients.
8. Also put in each pot one plum and one clove of garlic, which must be cut into 4 pieces.
9. We divide one leaf of lavrushka into 4 parts - each part into a pot.
10. Now comes a pinch of cumin, coriander, one pea of ​​allspice and salt.
11. Dried herbs can be added if desired.
12. Pour water over our vegetables so that the water covers them.

Dough for the lid

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

Fragrant rice in pots

Aromatic rice in pots is an amazing mix of spices and ingredients. Spices add spices, but tomatoes with olives add incredible piquancy to the dish.
For cooking you will need

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

Spices

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

What to do with this abundance of products and how to do delicious dinner you can see . Discover new flavors of these familiar products.

Buckwheat in a pot with green onion and egg

This is an elementary recipe that lovers of buckwheat will really like, because there is an opportunity to enjoy not only boiled buckwheat.

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

You will need:

• buckwheat
• mushrooms
• green onion

As you can see, the ingredients are very simple, so you don’t have to spend a lot of money either.

Ragout of vegetables in pots with eggplant and zucchini

A successful combination of vegetables gives us an amazing pot stew. It can be used both alone and with buckwheat, rice, pasta.
Ingredients

• Eggplant - 500 g (3 small pieces)
• Zucchini - 360 g (1 large)
• Carrots - 160 g (1 piece)
• Tomatoes - 800 g (4 medium tomatoes)
• Bulgarian pepper - 1 piece (150 g)
• dried basil
• oregano
• Salt and pepper to taste
• Vegetable oil

Step by step recipe cooking with a description and a video recipe, you can see what we have prepared for you!

Vegetable stew in pots with potatoes and wild mushrooms

Ragout in pots with wild mushrooms - extraordinarily healthy dish. Not only because of the method of preparation, but also thanks to forest mushrooms. Of course, if you wish, you can replace Forest mushrooms for regular mushrooms.

Cooking

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

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

In the Balkans, in particular in Bulgaria, it is very common to cook various dishes in earthenware. Almost everywhere you can taste perfectly cooked stewed vegetables, stew or fish - in a ceramic pot. Or, as they say, gyuvech.

The material of the pot is clay, highly refractory. Most often, the pots are painted with a very beautiful ornament, and are pleasing to the eye.
The difference between the Bulgarian gouvech and other similar dishes is in ready meal an egg is broken, which is baked on top and gives the dish a certain charm. But this is not always done.

Always delicious stewed vegetables in a pot. Given that all ingredients are prepared differently, often some of them must first be fried or boiled.

General principle: coarsely chopped vegetables, finely chopped greens, a lot of spices and everything is laid at the same time. Vegetables are cooked on a very low heat so that the dish languishes. And the longer, the better.

And yet, this is very important, the pot is placed in a cold oven or oven. I have always been warned about this. Vegetables in a pot - Balkan gyuvech. Autumn and summer always delight us with vegetables.

Vegetables in a pot. Step by step recipe

Ingredients (serves 4)

• Zucchini 1 pc
• Eggplant 1 pc
• Potato 2 pcs
• Sweet pepper 2 pcs
• Tomatoes 3-4 pcs
• Onion 1 pc
• Garlic 2-3 cloves
• Parsley and dill 3-4 branches
• Olive oil 3-4 st. l.
• White dry wine 100 ml
• Spices: salt, black pepper, bay leaf, savory taste

1. It is surprising that it is not common for us to cook in pots, because food in pots is much juicier and tastier than cooked in a pan or pan, the aroma of the whole dish is preserved inside ceramic dishes, for this the lid is often “sealed” with dough. Vegetables in a pot are not boiled or fried, and even, by and large, are not stewed. And this is not the end. They are more likely to languish there. In addition, food in ceramic dishes practically does not burn.
2. It is recommended to rinse the ceramic pot with cold water before laying the food, and let it stand for 10-15 minutes. It is necessary that the pores of the ceramics absorb water, then the dish will be much juicier.
3. Onions, peppers and eggplant should be fried a little before laying. Firstly, they will give a pleasant aroma, and secondly, they will be much softer and tastier. Onions become sweeter when fried.
4. Peel the onion and cut into thin strips. Fry the onion for vegetable oil until soft and lightly browned.
5. Bell pepper- very nice, if the peppers are of different colors, peel and cut into large pieces. Peel the eggplant and cut into cubes. Potatoes are also peeled and cut into cubes. The size of the cut is up to you, but I think that you should not cut it too finely.
6. Add chopped pepper to the fried onion and fry everything together until the pepper is soft. If the pepper is thick enough, it can simply be baked and peeled. And then cut. In this case, it is not necessary to fry it.
7. Transfer the mixture of onions and peppers to earthenware, level so that the mixture is completely distributed along the bottom.
8. Place diced potatoes on top in a single layer.
9. Eggplant, cut into cubes, fry in the oil remaining after frying the onion. Eggplant absorbs oil like a sponge, but do not add oil. Just fry the eggplant in a skillet for a few minutes.
10. Place the peeled and diced potatoes on top of the potatoes. raw zucchini. If the zucchini is already with formed seeds, then better seeds cut out.
11. Add some salt, black ground pepper and one teaspoon of dry savory - in Bulgarian "chubrica". An exceptionally suitable spice for vegetables and meat.
12. Scald the tomatoes with boiling water, remove the skin and remove the seeds. Coarsely chop the pulp of the tomatoes and arrange on top of the zucchini.
13. Lay out from the top fried eggplant.
14. Grate garlic on top of a fine grater and sprinkle everything with chopped herbs.
15. Pour in 100 ml of dry white wine and 100 ml of water.
16. Cover the pot with a lid and place in the oven. And only after that turn on the gas. Set the temperature in the oven to 220-230 degrees.

    

They say that everything new is a well-forgotten old. A similar trend is observed in cooking. So, people from time immemorial used earthenware for cooking, because it was cheap, affordable and convenient. Over time, ceramic pots and jugs gave way to pans and were practically not used, and now they are gaining popularity again. The reason is the unique heat treatment mode that the dish goes through during cooking. Slow simmering with even heat distribution not only ensures uniformity of taste, but also preserves all the beneficial substances. Therefore, vegetables in a pot in the oven are a real storehouse of vitamins and minerals.

Like any culinary process, pots in the oven have some features that you need to know to really cook. delicious dish. Here are the main ones:

1. Do not use too high or too wide dishes - choose pots, the interior of which has the shape of a slightly flattened ball.
2. New ceramic dishes should be prepared - filled with water, placed in the oven, brought to a boil and allowed to cool. Then the water is drained, the pot is washed with running water and used for its intended purpose.
3. Unlike most other types of cookware, ceramic cookware is placed in a cold rather than preheated oven.
4. It is important to use a lid during baking, unless you are planning to lightly dry the dish or decorate it with a crust. Sometimes a thin layer of dough is used instead of a lid.
5. Chop hard ingredients finely, soft ingredients coarsely. Some may require pre-treatment - boiling or frying.

Now that the theory is over, we want to present you with two recipes that will help you cook delicious vegetables.

rural

This simple technique combines all the healthiest vegetables and blends their flavors into a single palette, creating an unforgettable dish that is sure to please even the most sophisticated gourmets. To prepare it you will need:

The first thing to do is place the pots in a large container of cold water for at least an hour. While they absorb moisture, you can prepare the vegetables. The potatoes are washed, peeled and cut into small cubes. Onions and leeks are chopped to half rings or quarter rings, carrots are rubbed into coarse grater, and pepper, peeled from seeds, cut into small pieces. Somewhat more difficult - they should be poured over with boiling water, peeled, and the flesh cut into medium-sized cubes. String beans are divided into pieces 1-1.5 cm in size, and the cabbage is chopped into long thin strips.

Olive oil is poured into a frying pan, heated well over medium heat, and then added to it. onion. When it becomes soft, reduce the fire a little, put slices of tomatoes on the onion and fry for another 2-3 minutes. The resulting mixture is laid out on the bottom of the pots, a layer of carrots is placed on it, potatoes are placed above, beans are on it, and cabbage, leek and pepper are above the beans. Salt and pepper to taste. Pour into each pot mineral water so that its level is about a third of the height of the ingredients.

It remains to cover the dishes with lids and send them to a cold oven, gradually raising the temperature to 170-180 degrees. After 30-40 minutes, a little garlic gruel is added to each container, and after another 10, the fire is turned off. It is advisable to hold the dish for a while in a cooling oven. It is served warm to the table, sprinkled with fresh herbs.

Vegetables with meat

Vegetables in a pot in the oven will become even tastier and healthier if you combine them with protein ingredients. The ideal option would be to use tender, lean meat. Suitable poultry, pork, beef - any variety to your taste. The recipe we have proposed will best complement it. It will need only 250-300 g, but here is a list of the remaining ingredients:

All vegetables are thoroughly washed, and the carrots are peeled and cut into small cubes. Cauliflower, divided into separate branches, is dipped in boiling water for 2-3 minutes, after which it is kept in a sieve until the liquid drains completely. Tomatoes and peeled peppers are cut into large slices. The meat is washed under running water, then dried with paper towels, cut into medium-sized pieces, wiped with salt and a mixture of peppers.

The pots are rinsed, or better, they are kept in water according to the method written in the previous recipe. Potatoes are placed at the bottom of each, on it is butter, cut into wide thin strips. The next layer is meat. It should be covered with chopped onions, greens are placed above the onions, carrots and above, and at the very top - tomato slices. Each level can be supplemented with salt and spices to taste. The molding of the pots is completed by pouring the broth.

The pots are closed with lids and sent to a cold oven. They turn on a strong fire (mode 200 degrees and above), wait for the broth to boil, after which the fire is reduced. The dish will be ready on average an hour after that. Serve hot as an independent complex dish. Immediately before this, a little grated cheese can be poured into each pot.

Vegetables in a pot in the oven - an excellent dish that complements equally well festive table and diet menu. It can be recommended for enriching the body with fiber and minerals, preventing hypovitaminosis and general strengthening of the immune system.