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Baked vegetables

Baked vegetables

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wash the vegetables and put them in the pan

peel the carrots and cut, add to the pan

peel the onion and cut into slices. Add to the pan

mix the tomatoes with salt, oil, rosemary and add to the pan. Add a cup of water

mix and then cover with cling film and place in the preheated oven

5 minutes before removing the tray, add the chopped dill

Ingredients for the Macro recipe in the oven with vegetables, the recipe for the Rina diet

Quantities for 3 servings or for 2 people, lunch and dinner on the Rina diet. No oil on the Rina diet.

Baked vegetables

It is probably one of the most popular dishes, I thought a bit if I could write the recipe because it is simple, but from my experience as a blogger I am convinced that there are enough people who would like to try it and do not know it, plus it is a very tasty dish, which can be served as such, with rice or just a simple salad so it is worth trying.

Baked chicken with vegetables can be a delicious lunch or a dinner (if you skipped lunch) appetizing. Because it is prepared with chicken, I would ask you to keep in mind the quality of the meat. Because not everyone has the opportunity to prepare chicken raised in the country and the next source of meat is the store, it would be good to choose a slightly more expensive company that has some organic products. I already have at least one or two producer companies, whose meat is quite ok.

I chose to prepare this food with thighs, not because they are cheaper but because they have little fat and are tenderer than the ubiquitous breast :) I prepared the dish with boiled rice so I only put the amount of vegetables in the recipe.

Otherwise, nothing special just the basic spices, to which you can even insist on adding rosemary. Rosemary makes a good house with chicken so don't hesitate to use it. This dish can be made with turkey or why not fish, it is just as tasty.

But let's see the recipe.

Baked vegetables

Ingredients 2 servings for adults or 4 servings for children :):

  • 2 whole chicken legs
  • 1 small celery with root
  • 1 carrot
  • 2 suitable potatoes
  • 1 parsnip root
  • 3-4 cloves of garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon rosemary
  • salt, pepper, universal universal spice

Preheat the oven to 180 degrees Celsius.

We wash the chicken carcass and wipe it with a paper napkin. Season with salt, pepper, universal spice.

We clean the vegetables then wash them well and cut them into cubes.

In a roasting pan put the oil and then the vegetables and garlic cloves, the rosemary. Mix them with the oil and place the spiced chicken legs on top. Celery stalks, do not throw them, put them among the pieces of meat.

Cover with foil and bake for 40 minutes. Then take the foil, grease the meat with a little oil and let it brown nicely for another 15 minutes.

We serve the steak with the vegetables from the tray and the salad. We, as I wrote above, served it with boiled rice, because we had the rice from the day before. If you only serve them with the vegetables in the tray then please double the amount of vegetables.

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Beyond Sausage vegetarian sausages with baked vegetables

Beyond Sausage vegetarian sausages with baked vegetables is a very simple recipe, without sophisticated ingredients, easy to prepare and yet, super delicious! The vegetables we use are a delicious mix of potatoes and artichokes. It is a frozen mixture, from Orogel, which we take from The vegetables are ready seasoned, we can prepare them in the oven or in the fryer with hot air and they can be a wonderful garnish or a main course. What does the mixture used contain? Grilled potatoes 55%, artichoke slices 37%, sunflower seed oil, extra virgin olive oil, salt, rosemary, garlic. The vegetables are in a 1 kg package, enough for the whole family. Even Luca fell in love with artichokes! The mix contains artichoke core, which is sweet and delicious, goes perfectly with the white sauce!

The white sauce, based on sweet vegetable cream, is full of aromas of green onions and garlic. In the lacto-vegetarian version, we can add Parmesan or mozzarella sauce.

I also told you about Beyond Meat products in the burger recipe, where I used Beyound Meat burgers. Now I used vegetarian sausages Beyond Sausage,a product without soy, without gluten, 100% vegetable. It is based on pea protein, rice, Faba beans, potato starch, fruit and vegetable concentrate (beets, carrots, peppers and apple fiber). They can be prepared on the grill, in the pan or in the oven and are a meat flour alternative, not only during fasting.

Baked vegetables au gratin

For starters, peel the potatoes and bring to a boil. Leave them until they soften a little, without breaking into pieces.

Take the potatoes out of the water and leave them to cool. When they have cooled enough, cut them into rounds.

Cut the zucchini and tomatoes into slices, without peeling them. Cut the eggplants and lightly fry them on both sides in two tablespoons of oil.

Grease a baking tray with butter and line it with breadcrumbs. Place the slices of vegetables in the pan: potatoes, zucchini, tomatoes, eggplant, until you finish the turn. And so on. Sprinkle with salt and pepper.

Put the vegetables in the hot oven for 20 minutes.

Remove the tray and grate the cheese over it, then let it au gratin for ten minutes. At the end, you can sprinkle a little chopped parsley over.

Try other eCuisine recipes in the oven:

ECuisine suggestion

This is a dish that allows you to let your imagination run wild: use mushrooms, peppers and onions or garlic to give the food a richer taste!

  • 1 large onion
  • 3 cloves of garlic
  • 7-8 tablespoons of olive oil
  • 1 medium eggplant
  • 1 zucchini
  • 2 potatoes
  • 4 tomatoes
  • 6-7 tablespoons grated Parmesan cheese
  • dry or fresh thyme
  • salt and pepper

Chop the larger onion and fry it in a pan in 3 tablespoons of oil for 2-3 minutes, then add the chopped garlic, cook for another minute and turn off the heat.

Transfer the onion and garlic to an oven tray (20 & # 21529) and distribute over the entire surface.

We wash the vegetables and dry them with kitchen towels and cut them into not very thin slices. We place them in rows, alternating the vegetables according to the imagination. or lid and put in the preheated oven for 25-30 minutes until the vegetables soften.

Remove the tray, take the lid or foil and sprinkle the grated Parmesan cheese, then leave in the oven for another 10 minutes, until lightly browned.

Serve the hot vegetables as such or with a piece of grilled meat. Wonderful, good appetite!

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