8 simple and delicious autumn dishes from seasonal vegetables and fruits

Zucchini rolls

In order not to get confused in the names, it is worth remembering: zucchini is a type of zucchini. An ordinary zucchini is light green in color with a thick skin and seeds. Zucchini has no seeds, dense flesh and thin skin that can be left unpeeled. Zucchini is used for stewing or boiling. Zucchini is good to bake or fry, it keeps its shape better.
Ingredients:
2 zucchini;
1 large tomato;
300 g feta cheese;
5 tablespoons of olive oil;
1 tablespoon lemon juice;
ground pepper to taste;
salt;
basil or other herbs as desired.
Wash zucchini, dry and cut lengthwise into thin slices. Drizzle with olive oil, season with salt and place on a steamer rack. Cook 5 minutes, remove and cool completely. If there is no double boiler, zucchini slices can be put on a baking sheet and sent to the oven. Cut the tomato into strips. Feta - into cubes. Wrap slices of cheese and tomato slices in zucchini strips. Combine lemon juice, remaining olive oil, pepper, salt and chopped basil leaves and mix well. Drizzle the sauce over the rolls. You can apply.

beetroot salad

Raw beetroot helps digestion, and its juice is very useful for lowering blood pressure. But freshly squeezed drink is not recommended. You should put it in a dark place for several hours and periodically remove the emerging foam. It is better to drink beetroot juice, mixing it with carrot or orange. You can add some ginger.
Ingredients:
1 small beet;
2 tablespoons of walnuts;
2-3 tablespoons of raisins or prunes;
2 tablespoons of olive oil;
a pinch of salt;
1 clove of garlic;
greens to choose from;
a tablespoon of lemon juice.
Peel the raw beets and grate on a coarse grater. Pass the garlic through a press. Break the nuts into pieces. Rinse raisins, cut large ones into halves. Mix beets, garlic, raisins and nuts. Season with olive oil, salt, lemon juice. Sprinkle with chopped herbs.
Ready salad can be eaten immediately, but it will be tastier if you let it brew a little.

Burger with pear

Depending on the variety, pears can have a different color and aroma, be with juicy, homogeneous or dryish granular flesh. For baking, salads or hot dishes, large juicy pears of medium softness are most often taken.
Ingredients:
1 large juicy pear;
2 whole grain or white buns;
60 g brie cheese;
2 slices of ham.
Wash and dry the pears. Cut the buns in half. Cut the pear into thin slices. Put pear slices, a piece of cheese and half of the ham on a half of the roll. Top the sandwich with the remaining half of the bun.
Pear burger can be eaten right away, or you can warm it up on the grill. Warm it will taste even better.

Eggplant with cheese

Eggplants have only one drawback: they have a lot of water. To prevent the dish from turning into porridge, you need to prepare the vegetable in advance. To do this, sprinkle the chopped eggplant with salt and leave until liquid droplets appear on the surface. Remove moisture and salt residue with a napkin.
Ingredients: 5 medium eggplant; 100 g cheese; olive oil for frying; salt, pepper to taste; basil or oregano, if desired. Preparation Slice the eggplant lengthwise. Heat up a skillet with olive oil. Fry eggplant over high heat for 3-4 minutes on each side. Season with pepper, salt and basil. Take a cutting board or a separate plate, cover with a paper towel. Spread eggplant first on a napkin to absorb excess oil, and then on a clean plate. Grate cheese, sprinkle eggplant on top of it. Additionally, the dish can be decorated with basil leaves.

baked pepper

Bright peppers can be eaten raw, added to salads, cooked on a grill, sprinkled with a drop of vinegar, stuffed. Sweet peppers stimulate appetite, aid digestion, and contain more vitamin C than lemons.
Ingredients:
4 large sweet peppers;
250 g of suluguni cheese;
2 tablespoons olive oil for frying;
2 cloves of garlic;
4 tablespoons of pine nuts;
grated zest and juice of half a lemon;
salt, pepper to taste;
basil, mint, parsley optional.
Heat oven to 200°C. Cut the peppers lengthwise into two halves, remove the stalks, seeds and partitions. Brush the outside with olive oil and place on a baking sheet. Grind garlic and herbs, mix. Finely chop the cheese. Put garlic, herbs, cheese, lemon zest, pine nuts in each pepper. Drizzle with olive oil and lemon juice on top. Bake in the oven for 30 minutes. Serve hot, sprinkled with herbs. You can add fresh pita bread or a baguette to the peppers.

apple fritters

Apples are great for cooking a variety of dishes: jams, compotes, salads and, of course, baking.
Ingredients:
3-4 large apples;
300 g flour;
2-3 tablespoons of sugar;
a pinch of ground cinnamon;
2 tablespoons of semolina;
2 eggs; sunflower oil.
Grate apples on a large or small grater as desired. Add sugar, cinnamon, eggs, semolina. Gradually stir in the flour to make a homogeneous dough, similar to thick sour cream. Heat sunflower oil in a frying pan. Fry fritters until golden brown. Serve hot with powdered sugar, ice cream, condensed milk or sour cream of your choice.

carrot cookies

Carrots are a storehouse of vitamins and minerals. It can be boiled, fried, stewed, baked, eaten raw. It is difficult to find a product that does not combine with this vegetable. Delicious, for example, mix grated carrots with orange or make lime and mint dressing for it. And such cookies are a great way to treat a capricious baby with a carrot.
Ingredients:
1-2 carrots;
100 g of sugar;
1 glass of vegetable oil;
150 g of small oatmeal;
200 g flour;
2 teaspoons of baking powder.
Grate carrots on a medium grater. Mix all ingredients until smooth. Preheat the oven to 180°C. Line a baking sheet with parchment or baking paper. Form balls a little larger than a walnut from the dough with your hands, flatten a little and put on paper. Bake for 25-30 minutes. Leave in the oven until completely cool.

pumpkin cocktail

Pumpkin juice is good to drink before bed. It helps the body cope with stress and insomnia. For taste, you can mix with carrot or apple juice.
Ingredients: 50 g pumpkin; 1 large orange; 1 banana; 1 scoop of vanilla ice cream. Preparation Cut the orange into two halves. Squeeze out the juice. Peel banana, cut into slices. Cut the pumpkin into pieces. Place all ingredients in a blender and blend until smooth.
Enjoy your meal!

In autumn, the most useful vegetables, fruits and berries rich in vitamins and minerals ripen. Even experienced chefs cannot list all the recipes for vegetables and fruits - soups, salads, stews and sautés, casseroles, carpaccio, snacks, pies, fruit drinks, jams and low-calorie desserts. ELLE is about the most delicious thing that autumn has brought us.

Pumpkin with a low calorie content (92% consists of water) is the leader in the amount of nutrients. It contains salts of potassium, calcium, magnesium and iron, zinc, vitamins C, B, B1, PP and provitamin A, protein, fiber.

• Difficulty Easy
• Type First course
• Time 1 hour 15 minutes
• Person 4

Ingredients

• Ripe pumpkin - 1 kg
• Potatoes - 2 pcs.
• Onion - 2 pcs.
• Apples "Granny Smith" - 2 pcs.
• Garlic - 3-5 pcs.
• Greens (dill, thyme) - 2-3 sprigs
• Curry powder - 1 tsp
• Olive oil - 2 tbsp. l.
• Salt, pepper to taste

Cooking

1. Peel the pumpkin from the peel and seeds, cut the flesh into squares. Chop potatoes, chop onion and garlic.
2. Saute the onion in a heavy bottomed pot until golden brown, add the pumpkin pieces and garlic. Put the potatoes and thyme leaves in the pan, fry over high heat for another 5 minutes. Then pour 1.5 liters of hot water into the pan, bring to a boil and cook for another 15 minutes.
3. Whip the prepared vegetables with a blender, salt and pepper.
4. Cut the apples into cubes and fry in a greased pan, sprinkle with salt, pepper and curry.
5. Divide the soup among bowls, adding a golden apple and a green sprig of thyme to each wedge.

• Difficulty Easy
• Type Main course
• Time 1 hour
• Person 2-4

Ingredients

• Eggplant - 3 pcs.
• Heavy cream - 125 ml
• Cheese - 100 g
• Chicken egg - 1 pc.
• Bulgarian pepper - 1 pc.
• Zucchini - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Greens (parsley, dill) - 1 bunch
• Olive oil - 30 g
• Salt, pepper to taste

Cooking

1. Cut the eggplant in half lengthwise and carefully remove the pulp with a spoon. Cut the pulp into small cubes, salt.
2. Rinse the pulp under running water, squeeze and dry on a towel.
3. Peel the zucchini and onion, cut the vegetables into small cubes. Mince the garlic.
4. Saute the chopped vegetables in a skillet with olive oil.
5. In a separate bowl, lightly beat the egg, pour in the cream, add the chopped cheese, sprinkle with salt and pepper.
6. Pour the mixture over the fried vegetables and stir.
7. Fill eggplant boats with vegetable mixture and drizzle with olive oil.
8. Bake in a preheated oven at 180˚ until done. Before serving, sprinkle the dish of vegetables with herbs.

• Difficulty Easy
• Type Garnish
• Time 50 minutes
• Person 2

Ingredients

• Onion - 2 pcs.
• Zucchini - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Eggplant - 1 pc.
• Tomatoes - 4 pcs.
• White beans (canned) - 200 g
• Chicken broth - 1 tbsp.
• Ground beef - 200 g
• Olive oil - 3 tbsp. l.
• Garlic - 2 cloves
• White dry wine - 100 ml
• Herbs (marjoram, basil, oregano) - a pinch each

Cooking

1. Cut the eggplant and zucchini into cubes, slice the peppers, and chop the onion and garlic.
2. Drain the beans in a colander, rinse and pat dry.
3. Heat the olive oil in a saucepan, put the minced meat and fry for 5-7 minutes. Season with pepper, add vegetables and white wine.
4. Lower the heat and simmer for another 10 minutes.
5. Pour in the chicken broth, add the tomatoes, beans and dry herbs. Cover and cook for another 20 minutes.

A universal recipe for a dish of fruits, vegetables and herbs, in which each ingredient is a storehouse of vitamins. Lemon and figs contain vitamins A, C, group B, walnuts contain more than 20 essential amino acids.

• Difficulty Easy
• Type Salad
• Time 15 minutes
• Person 2

Ingredients

• Iceberg lettuce - 1 head
• Walnuts - 50 g
• Ripe figs - 5 pcs.
• Gorgonzola - 50 g
• Lemon - 2 pcs
• Salt, pepper to taste

Cooking

1. Cut fresh figs into 4 wedges.
2. Wash iceberg lettuce, cut into leaves and pat dry.
3. Tear the leaves with your hands, put in a bowl, drizzle with oil, sprinkle with salt.
4. Lightly toast the walnuts in a dry frying pan.
5. Add the figs, sliced ​​lemon, walnuts and crumbled cheese to the bowl. Stir and sprinkle with pepper.

During heat treatment, apples lose a small amount of vitamins, but they are absorbed much better than fresh ones.

• Difficulty Easy
• Type Dessert
• Time 1 hour
• Person 2

Ingredients

• Fresh apples - 4 pcs.
• Dates - 2 pcs.
• Figs - 2 pcs.
• Nuts (pine nuts, almonds, cashews) - 1 tbsp. l.
• Raisins - 2 tbsp. l.
• Honey - 2 tbsp. l.
• Cinnamon - 1 tsp
• Powdered ginger - 1 tsp

Cooking

1. Pour raisins and figs with warm water, drain in a colander, dry and chop. Chop dates and nuts.
2. Mix dried fruits, nuts, cinnamon and ginger. Peel the apples, removing the core from the top. For convenience, prick apples with a toothpick so that they do not burst during baking.
3. Add the dried fruit and nut mixture to the apples.
4. Wrap each apple in foil, leaving a small opening at the top.
5. Bake a fruit dish in an oven preheated to 180 ° C for about half an hour. Drizzle apples with honey or maple syrup before serving.

Helpful Hints

Each of us buys fresh seasonal vegetables not only because they are delicious, but also because they are full of vitamins, minerals and antioxidants. But did you know how you cook them plays a big role in how well they retain their nutrients?

Some cooking methods retain nutritional value, while others completely destroy it. Therefore, when you come home from the market with a bag of fresh vegetables, read on for the strategies we offer you to get the most out of it.

1. Limit the amount of water

When you cook vegetables in a lot of water, the nutrients melt away before your eyes. For example, did you know that the green color that water gets after blanching broccoli is a sign that vitamins B and C have gone into it to end up in the sewer?

To preserve vitamins, cook vegetables in as little water as possible for the minimum amount of time (unless you are making soup). Steaming or microwaving, which uses very little water, will cook vegetables just like boiling and blanching, while minimizing nutrient loss.

Therefore, do not boil potatoes in water, use a water bath for this. Broccoli, green beans, and asparagus do not need to be blanched, but can be microwaved or steamed as well.

If you want to chill cooked vegetables, do not immerse them in an ice bath. Just like hot water, cold water leaches nutrients. Boil the vegetables for a minute and then lay them in a single layer on baking paper, they will quickly cool to room temperature.

2. Use some fat

Eating ordinary steamed vegetables sounds like something very healthy, but in fact, vegetables are better to eat with fats. Many nutrients, such as beta-carotene, vitamin D, and vitamin K, are fat-soluble, so they may only be of benefit when combined with some fat.

Thus, you can drizzle steamed vegetables with fragrant oil, saute them, or quickly fry them in a pan. In all of these methods, there is a little oil present, which helps the absorption of vitamins. Among other things, it will add great flavor to the vegetables, so you'll be inspired to continue eating like this.

3. Add citrus

Vegetables like spinach, broccoli, and kale do contain iron, but in a form that our bodies can't use, so much of it isn't absorbed. Vitamin C, which is full of citrus fruits, reacts with iron, turning it into a substance that is easily absorbed by our body.

That is, vitamin C makes iron convenient for us. Therefore, always add a few tablespoons of lemon, lime, orange or grapefruit juice to fried, boiled or stewed vegetables.

Here is one delicious and healthy recipe. Steam green beans, fry with yellow pepper and shallots in olive oil until soft. At the end, throw in fresh spinach and add a few tablespoons of orange juice. You can't imagine better.

Useful cooking tips

Here are some more helpful tips for cooking vegetables:

Wash vegetables before cutting. Cutting vegetables breaks down cell walls, allowing nutrients to escape into the water. When you wash uncut vegetables, the nutrients remain inside the vegetable and are not leached out by the water.

Do not peel. A lot of the nutrients are located either in the peel or directly under it, so do not remove it wherever possible.

Cook immediately after cutting. Nutrients gradually leave under the influence of light and air. Don't leave the vegetables cut too long, cook and eat them quickly to keep the vitamins and minerals as high as possible.

Cut vegetables into large, shaped pieces. Larger pieces are less damaged vegetable cells, less lost nutrients. Cutting into large pieces guarantees this.

Before we move on to a discussion of cooking methods for various vegetables, let's look at what cooking methods generally exist.

Benefits of different cooking methods

Do you think a raw food diet is the best way to eat? Think again. Cooking vegetables helps soften their taste. And some vegetables, such as tomatoes, are even healthier when cooked because they increase levels of the powerful antioxidant lycopene.

The only problem is that not all cooking methods are the same. With some, you can increase the content of nutrients, while others completely take away all the nutritional values. Some of them get unnecessary fat into your body, while others, on the contrary, give you just enough fat to absorb all the nutrients in vegetables.

Microwave cooking

When in doubt, microwave your veggies to preserve the maximum amount of antioxidants. Spanish scientists conducted a study on how different cooking methods affect the antioxidant characteristics of vegetables. Cooking in the microwave took first place, with this cooking process, a lot of useful substances are preserved.

The only exception is cauliflower, it should be kept away from the microwave, because there it loses more than 50 percent of all nutrients.

Frying without oil

Beets, chard, celery, onions, and green beans cook very well in a pan without oil. According to the researchers, cooking in such pans allows vegetables to retain as much antioxidants as microwaving.

But beware, these pans are often coated with non-toxic chemicals, which certainly make cooking convenient, but may contain elements whose accumulation in the body is associated with the development of cancer. Buy uncoated pans or use a heavy-bottomed pan that doesn't require oil.

Bakery products

In the case of baking, for some vegetables this is very good, for others it is disastrous. Bake artichokes, asparagus, broccoli, peppers. With this cooking method, they retain all the beneficial antioxidants. Do not put carrots, Brussels sprouts, leeks, cauliflower, peas, squash, zucchini, onions, beans, celery, beets, or garlic in the oven. They lose a significant part of their nutrients in the oven.

There are also foods in which the amount of beneficial antioxidants only increases after baking. This applies to green beans, eggplant, corn, chard, and spinach. What's more, if you bake foods with a lot of oil, then vegetables, depending on the type, lose 5 to 50 percent of their nutrients.

Cooking

General advice - do not use the boil to cook vegetables. Water is not a cook's best friend when it comes to preserving antioxidants and other beneficial substances in foods. Vegetables most susceptible to nutritional loss are cauliflower, squash, and peas. If you still need to boil vegetables, then save the remaining water, it is saturated with useful elements. Use it to make sauce or soup.

But like every rule, there are exceptions to this one. A 2008 study in Italy showed that when cooked, the amount of carotenoids in carrots increased. This method of cooking carrots is better than frying or baking.

Now let's start describing the most useful ways to cook different vegetables.

How to cook different vegetables

How to cook artichokes

How to choose: look for tight little heads with no brown marks or blue spots.

Preliminary preparation: peel each head of outer leaves, cut off the top and a little at the base.

Extinguishing: Heat 2 tablespoons of olive oil in a large skillet. Add artichokes and, stirring constantly, fry for one minute. Add 1 teaspoon dried thyme (rosemary or tarragon), in equal proportions of white wine and water, to coat the vegetables. Bring to a boil, reduce heat, cover and simmer until tender, about 15 minutes.

Grill: Marinate artichokes in 1 tablespoon olive oil and 1 teaspoon sea salt. Preheat the grill. Cook for about 8 minutes until tender, flipped only once.

Microwave: mix artichokes with 0.5 cup white wine (or dry vermouth), 0.5 teaspoon salt and 1 teaspoon dried thyme. Cover tightly and microwave for 8 minutes on high power.

Steam cooking: in a water bath, artichokes should be cooked for about 15 minutes.

How to cook asparagus

How to choose: look for strong "sticks" with dense heads. The cut should not be dried or dark in color. Fresh asparagus clicks when folded.

Preliminary preparation: cut off the ends of each stem and remove any dark spots.

Extinguishing: heat up the pan well. Add asparagus with 0.5 cup water and a slice of lemon. Cover and simmer until tender, about 5 minutes.

Grill: Preheat the grill, melt some butter on it. Roast until all the asparagus is browned, about 6 minutes. Don't forget to turn over periodically.

Microwave: place the asparagus in a glass dish or skillet. Add 1/4 cup water, 1 teaspoon olive oil and close the lid tightly. Turn the microwave on high and cook for 3 minutes.

Roasting: Preheat the oven to 260 C. Arrange the asparagus in a single layer on baking paper. Drizzle with 2 teaspoons of olive oil. Turn over only once during cooking. Bake for about 10 minutes until the asparagus is tender.

How to cook beets

How to choose: look for small tubers with dark ruby ​​or bright orange skins.

Preliminary preparation: clear.

Microwave: cut the beets into thin rings. Fill a glass container or frying pan with a quarter cup of water, put the beets, cover with a lid and cook on high power for 10 minutes. Let stand for about 5 minutes before serving.

Roasting: preheat the oven to 260 C. Cut the beets into thick pieces. Spread out on baking paper in a single layer. Drizzle with 2 tablespoons of olive oil. Bake for about 30 minutes until soft. Turn only once during cooking.

Extinguishing: Heat 1 tablespoon of olive oil in a skillet. Add 1 chopped head of garlic. Grate the beets on a coarse grater and fry for one minute, stirring constantly. Add a third cup of water and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 8 minutes.

For a couple: cut the beets into quarters and cook in a water bath or double boiler for 15 minutes.

How to cook broccoli

How to choose: look for firm, dark green buds with tight buds with no yellowing, so that the number of buds and stems is approximately the same.

Preliminary preparation: cut off all the buds, and cut each stem into 4 parts.

Microwave: place the stems and florets in a glass dish, cover and microwave on high power for about 4 minutes.

Roasting: preheat the oven to 260 C. Arrange the stems and florets in a single layer on a baking sheet. Drizzle with olive oil. Bake for approximately 10 minutes. Flip only once.

Steam cooking: add 1 tablespoon of olive oil to the water bath and start cooking with the stalks. Boil them for 2 minutes. Then add the florets and cook for another 5 minutes.

How to cook Brussels sprouts

How to choose: look for firm, hard, small dark green sprouts with no yellowing leaves. Seedlings should preferably be on the stem.

Preliminary preparation: remove the outer leaves, cut off the stems.

Braising: Pour 1 cup of dry white wine over small heads and stalks. Cover and simmer them in the pan for about 7 minutes. Remove the sprouts, increase the heat to high, add 1 teaspoon of butter and simmer until the liquid has evaporated. Return the stalks back.

Microwave: arrange the sprouts and stalks in a glass form. Pour in a quarter of a glass of broth or water. Close the lid tightly and microwave at high power for 6 minutes.

Roasting: preheat the oven to 260 C. Cut the stalks and cabbage heads in half. Lay them out on baking paper in a single layer. Drizzle with olive oil. Bake for about 20 minutes, flipping once during the process.

Steam cooking: cook at high temperatures for 6-8 minutes.

How to cook carrots

How to choose: look for orange, firm vegetables with no gray or white bloom and no dry patches on the skin. It is preferable that the carrots be with tops.

Preliminary preparation: cut off the tops, peel.

Microwave: cut the carrot into small circles. Place in a baking dish and pour over ¼ cup stock or white wine. Close the lid tightly and microwave at high power for 3 minutes.

Roasting: preheat the oven to 260 C. Cut the carrots into cubes. Lay out on baking paper in a single layer. Drizzle with olive oil and bake for about 15 minutes, turning only once during cooking.

Extinguishing: melt 1 tbsp butter in a large frying pan, cut the carrots into circles. Add carrots and cook for 4 minutes. Then add 1 teaspoon of sugar and keep on fire until glazed.

For a couple: cut the carrots into thin circles and cook in a water bath or in a double boiler for 4 minutes. Position the vegetables two centimeters above the water.

How to cook cauliflower

How to choose: look for firm white heads with no brown or yellow spots. The leaves on the stem should be green and should be firmly in place.

Preliminary preparation: divide into inflorescences, get rid of the thick core and thick stems.

Extinguishing: place the inflorescences in a pan and pour 0.5 cups of dry white wine, add 0.5 teaspoons of cumin. Bring to a boil, cover, reduce heat to low and simmer for about 4 minutes.

Microwave: put the florets in a baking dish, add ¼ cup of dry white wine (or dry vermouth). Close the lid tightly and cook on high power for about 4 minutes.

Roasting: preheat the oven to 260 C. Arrange the florets on baking paper in a single layer. Drizzle with olive oil. Roast until cabbage is browned, about 15 minutes. Turn over only once during the entire cooking time.

For a couple: place the cabbage 5 cm above the water level. Cook at high temperatures for 5 minutes.

How to cook eggplant

How to choose: look for smooth, glossy fruits with no blemishes or wrinkles on the skin. Each eggplant should be quite heavy.

Preliminary preparation: cut it into not thick circles, it is not necessary to peel it.

Extinguishing: cut the eggplant into cubes and mix them with a jar of salsa. Transfer to skillet and simmer for 15 minutes, stirring frequently, over medium heat.

Grill: heat up the grill. Brush the eggplant slices with olive oil. The vegetable should cook for about 8 minutes. Flip only once.

Roasting: preheat the oven to 260 C. Peel the eggplants, arrange on baking paper in a single layer and drizzle with olive oil. Bake until soft for 15 minutes. Flip only once.

Saute: cut the eggplant into cubes, mix with 2 teaspoons of salt. Let stand 5 minutes and pat dry with paper towels. Heat 2 tablespoons of olive oil over medium heat. Cook until soft, stirring constantly, about 4 minutes.

How to cook fennel

How to choose: look for small, white, "hairy" heads with green stems and downy leaves.

Preliminary preparation: cut the stems right under the root, remove all damaged outer layers from the fruit, cut off the ass, like an onion.

Extinguishing: cut the "onion" into rings. Heat 1 tablespoon of olive oil in a large skillet. Add fennel and 2 teaspoons dried rosemary. Fry for 1 minute, stirring constantly. Add 0.5 cup dry white wine (or dry vermouth), cover, reduce heat and simmer until tender, about 15 minutes.

Roasting: preheat the oven to 260 C. Cut the fennel into rings, 0.5 cm thick. Arrange them on baking paper in a single layer. Drizzle with olive oil and bake for 18-20 minutes until browned.

For a couple: cut the fennel into 2-3 cm thick slices. Place it 5 cm above the water. Add bay leaf and 1 teaspoon mustard seeds to the water. Cook at high temperatures for 15 minutes.

How to cook string beans

How to choose: look for small, thin, strong beans.

Preliminary preparation: cut off the ends of the fruit.

Microwave: place whole beans in a baking dish, pour it with a quarter of a glass of water or broth. Cover and cook on high power for 4 minutes.

Roasting: preheat the oven to 260 C. Arrange the beans on a baking sheet in a single layer. Drizzle with a little olive oil. Bake for about 10 minutes, remembering to flip once.

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Delicious doesn't always have to be bad. Our desire, at every opportunity, to grab onto fried foods and sandwiches is just a matter of habit.

website together with the culinary site presents you with short and simple recipes for cooking vegetables, having mastered which, you will be surprised for a long time how such a yummy can be also useful.

Bruschetta with fresh vegetables

Ingredients:

• baguette - 1 pc.
• medium tomatoes - 4 pcs.
• sweet green pepper - 1 pc.
• radish - 6 pcs.
• garlic - 3 cloves
• shallots - 1 pc.
• parsley - a small bunch
• olive oil - 3 tbsp. l.
• balsamic vinegar - 2 tbsp. l.
• salt, pepper - to taste
• grated parmesan - 1 tbsp. l.

Cooking method:

1. Mix 2 tbsp. l. olive oil with finely chopped or pressed garlic clove. Cut the baguette in half, and then divide each half lengthwise into 2 parts.
2. Lubricate each piece of baguette with garlic butter, put on a baking sheet and fry in an oven preheated to 180 ° C for 10 minutes.
3. At this time, finely chop the tomatoes, sweet peppers, radishes and shallots into a salad bowl. Add chopped parsley, squeeze garlic, salt, pepper, season with olive oil and balsamic vinegar.
4. Once the toasts are ready, take them out of the oven, put the vegetables on top and sprinkle with parmesan.

Baked vegetables in tomato sauce

Ingredients:

• eggplant - 1 pc.
• small zucchini - 1 pc.
• red bell pepper - 2 pcs.
• medium bulb - 2 pcs.
• olive oil - 3 tbsp. l.
• garlic - 3-4 cloves
• a pinch of cumin (cumin)
• a pinch of dried oregano
• a pinch of ground coriander
• tomato paste - 2 tbsp. l.
• medium tomato - 4 pcs.
• greens - a small bunch
• salt, pepper - to taste

Cooking method:

1. Wash vegetables. Cut the eggplant and zucchini into rings of medium thickness, cut the pepper into cubes.
2. Mix finely chopped onion and garlic, oil, herbs in a bowl and fry in a preheated pan for about 5 minutes.
3. At this time, wash and scald the tomatoes. Remove the skin from them and grind them in a blender. Add them and the tomato paste to the pan and simmer for about 5 more minutes.
4. We spread the eggplant and zucchini rings in a baking dish, pour the tomato mixture from the pan on top, sprinkle with salt and pepper. Cover with foil and place in the oven. Bake at a temperature of 200 degrees until the vegetables are soft (about 40 minutes).
5. When the dish is ready, sprinkle it with finely chopped herbs and serve hot.

Pasta farfalle with vegetables

Ingredients:

• farfalle - 250 g
• medium onion - 2 pcs.
• medium carrot - 2 pcs.
• celery (root) - 200 g
• olive oil - 2 tbsp. l.
• salt, pepper - to taste
• paprika - 1/2 tsp

Cooking method:

1. Peel onions, carrots and celery. Finely chop the onion, and grate the carrots and celery on a coarse grater.
2. Sauté the vegetables in a skillet with olive oil over high heat for 5 minutes, stirring regularly.
3. Boil pasta in salted water following package instructions.
4. After the “bows” are cooked, add them to the pan with vegetables, salt, pepper and fry for a few more minutes. Sprinkle with paprika before serving.

French quiche with zucchini and carrots

Ingredients:

• medium zucchini - 2 pcs.
• large carrots - 4 pcs.
• cream - 200 ml
• milk - 100 ml
• chicken eggs - 4 pcs.
• flour - 200 g
• butter - 90 g
• water - 80 ml
• salt - to taste

Cooking:

1. Mix softened butter with flour in a food processor. Add 80 ml of water, a pinch of salt and 1 egg. If the dough is too sticky, add a little more flour. It should easily move away from the bowl.
2. Roll the resulting dough into a ball, wrap with cling film and put in the refrigerator while the filling is being prepared.
3. Prepare the vegetables: Use a utility knife to cut the zucchini and carrots into thin longitudinal slices. If necessary, carrots can be peeled.
4. Dip the carrot slices in boiling water, but not more than a minute to make them more plastic.
5. Take the dough out of the refrigerator. On a floured work surface, roll out the dough.
6. Grease a baking dish with butter and sprinkle lightly with flour. Lay out the rolled out dough and carefully fold the edges. Start spreading the vegetables into the dough in a circle. If the zucchini slices are much taller than the carrot slices, then they can be cut in half.
7. In a separate bowl, beat 3 eggs, milk and cream. Salt. You can add other spices to your taste, such as ground pepper or curry. Pour this mixture over the pie to completely cover the vegetable flower.
8. Bake in a preheated oven at 180°C for about 50 minutes.

Tomato puree soup with roasted peppers

Ingredients:

• tomatoes (it is best to use "bull's heart") - 750 g
• Bulgarian red pepper - 3 pcs.
• red onion - 1 pc.
• garlic - 6 cloves
• vegetable broth - 500–600 ml
• fresh basil - small bunch
• olive oil - 3 tbsp. l.
• Tabasco sauce - to taste
• salt, pepper - to taste

Cooking:

1. Peel the onion and cut into 4 pieces. Do not peel the garlic, but only divide it into cloves. Brush the peppers with olive oil and place on a baking sheet.
2. Place tomatoes, onion and garlic on another baking sheet, drizzle olive oil on top, cover this baking sheet with foil. Place the vegetables in an oven preheated to 180 ° C and bake for 35-40 minutes.
3. Cool vegetables. Then remove the skin from the peppers and remove the seeds. Peel the roasted garlic.
4. Place all ingredients in a blender, salt, pepper, add tabasco and basil to taste, pour in vegetable broth and beat at maximum speed until smooth. Before serving, heat the soup to the desired temperature or serve cold.

Oven-roasted cauliflower and broccoli with garlic

Ingredients:

• cauliflower - 250 g
• broccoli - 250 g
• garlic - 2 cloves
• coriander seeds - 1 tsp
• olive oil - 2 tbsp. l.
• salt - to taste
• ground black pepper - to taste

Cooking:

1. Separate the cauliflower and broccoli into florets. Place vegetables in a large bowl and sprinkle with crushed coriander seeds.
2. In a mortar, grind the garlic with 1 tsp. salt and add oil.
3. Then you need to sprinkle the vegetables with the resulting mixture and mix thoroughly.
4. Add salt and pepper to taste and place on a baking sheet. Bake for 30 minutes.

Vegetable stew with garlic and pepper

Ingredients:

• olive oil - 1 tbsp. l.
• butter - 1 tbsp. l.
• garlic - 3 cloves
• chili pepper - 1 pc.
• zucchini - 2 pcs.
• yellow pepper - 1 pc.
• red pepper - 1 pc.
• shallots - 1 pc.
• salt, pepper - to taste

Cooking:

1. Cut vegetables into large pieces. Finely chop the garlic and chili pepper.
2. Heat olive oil and butter together in a large skillet. Saute garlic and chili for about 5 minutes.
3. Add zucchini, yellow pepper, red pepper and shallots. Fry, cover and simmer until soft. Season with salt and pepper.

Mushroom salad with beans

Many underestimate the potential of vegetables, considering them to be something secondary, like an optional addition to meat or fish. From the latter, everything is often prepared, except perhaps for desserts, while vegetables are destined for the role of a side dish, at best, appetizers before the main course. At the very least, this is not fair. Vegetable brethren should be respected no less than their more successful neighbors in the refrigerator, and many other products will envy the number of different ways in which they can be cooked. Of course, I am not encouraging anyone to become a vegetarian, but it may turn out that after reading this article you will begin to love vegetables a little more.

They deserve it.

Bake in the oven

Roasted vegetables may well serve as a main course or serve as a side dish. The good news is that you can do this with many, if not most, vegetables. For example, lay the carrots on a sheet of foil, season with salt, pepper and cumin, seal the foil and bake in the oven until tender. In various ways, you can bake potatoes, beets, fennel, onions and so on.

fry

With this, I believe, there will be no questions. I can only advise you to use instead of a regular frying pan and cook over high heat so that the vegetables do not lose their color and crunchiness. The thinner you cut the vegetables, the faster they will cook.

Glaze

In order to cook vegetables, such as carrots, in this unusual way, you should boil them until soft, then fry them in syrup, stirring constantly. There are a lot of options for this recipe, but the output should be bright vegetables with a sweetish taste, pleasing to the eye with a shiny glaze. You can also glaze beets, turnips, onions, or even sweet potatoes if you can get them.

Boil for a couple

Prepare a salad

Salad can be made from any vegetables, they seem to be created for this, so you should not be afraid of experiments. If you serve a salad as a side dish, remember that, firstly, it should not be too heavy, and secondly, it should not distract the attention of the eater from the main course (unless, of course, this was intended by you from the very beginning).

Blanch

Blanching is a great way to go with all vegetables that can be eaten raw. If you dip vegetables in boiling water for a few moments, they will cook on the outside but stay fresh and crispy on the inside, which adds to the flavor and texture. You can also blanch leafy vegetables, from regular lettuce to cabbage. Blanch the leaves, drain in a colander to drain, then drizzle with olive oil and season with salt and garlic.

Cook in batter

Tempura, a battered cooking method invented by the Japanese (or rather, borrowed from the Portuguese), is also suitable for vegetables. Suitable for carrots, sweet peppers, pumpkin, zucchini, green beans, broccoli, onions, mushrooms and so on. Everything is very simple - chopped vegetables are dipped in batter, and then deep-fried. You can serve vegetable tempura with sauce as a hot appetizer or main dish.

put out

Stewed vegetables are a dish familiar from childhood, and probably no one needs to learn how to cook it. Well, if at some point it seems to you that stewing vegetables is boring and uninteresting, remember that you can use not only water for this. Boil the zucchini quickly and then bring it to a boil in cream and you won't be disappointed.

Stuff

Zucchini or peppers with minced meat are familiar to everyone, so if we want to cook something unusual, we will have to turn on our imagination. How about potatoes stuffed with mushrooms or small cherry tomatoes stuffed with cheese as a cold appetizer? Just look at your existing products from an unusual angle and you won't be short of ideas!

cook in

Sous vide is a relatively new method of cooking in which food is vacuum-packed and cooked in a water bath at cooked temperature, and not a degree higher. This allows you to get dishes of amazing taste and texture, which retain the maximum of vitamins and nutrients, and vegetables, fortunately, can also be cooked this way.

Make a casserole

Vegetable casserole with a golden cheese or cracker crust is another way to prepare a delicious, hearty and warming vegetable dish. Butter a baking dish, add chopped vegetables, add liquid if necessary (such as cream or wine), season well, sprinkle with grated cheese or breadcrumbs, and bake until done.

Grill

Grilling is the best compromise if you want to cook a delicious dish using a minimum of fat, and a lot of vegetables perform well on the grill. In the hot season, vegetables are best cooked outdoors, but winter is also no reason to deny yourself a grill: an electric grill for the kitchen will come to the rescue.

Make pancakes

Vegetable pancakes are a wonderful dish familiar to everyone since childhood. By the way, it is absolutely not necessary to cook pancakes from long-familiar zucchini and potatoes. How do you like the idea of ​​​​making tender, airy pancakes with leeks or the usual carrot?

- I think, in a culinary sense, mushrooms can be considered as vegetables.