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Meat Baked with Vegetables

A perfect dinner in every way — and so easy to make. Fall is the season when vegetables are everywhere, so it's the perfect excuse to put together a tasty, wholesome dinner! Absolutely any vegetables work here — whatever you have on hand. All of mine came straight from my own garden, which is a real treat.

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Meat baked with vegetables
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Meat baked with vegetables Meat baked with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 7 g
Fats 52 % 12 g
Carbohydrates 17 % 4 g
149 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Here are all the ingredients you'll need. Rinse everything well under running water.

  2. Step 2:

    Step 2

    Cut the pork however you like — I sliced it into pieces like cutlets.

  3. Step 3:

    Step 3

    Pound each piece lightly on both sides.

  4. Step 4:

    Step 4

    Arrange the meat in a baking dish.

  5. Step 5:

    Step 5

    Season with pepper.

  6. Step 6:

    Step 6

    Season with salt.

  7. Step 7:

    Step 7

    Brush the top with olive oil (2–3 tablespoons) — this keeps the meat tender.

  8. Step 8:

    Step 8

    For extra tenderness you can also spread on a little sour cream, but that's optional.

  9. Step 9:

    Step 9

    Now for the vegetables — any vegetables you have on hand will work. Slice the eggplant into half-moons. If you like, you can soak them in salted water for 30 minutes; I skipped that step.

  10. Step 10:

    Step 10

    Cut the bell pepper however you like.

  11. Step 11:

    Step 11

    Slice the zucchini into half-moons.

  12. Step 12:

    Step 12

    Cut the carrots into rounds.

  13. Step 13:

    Step 13

    Cut the onion into large wedges or half-rings.

  14. Step 14:

    Step 14

    Trim the ends off the green beans and cut them in half. If the beans are fresh, blanch them in boiling water for 1–2 minutes.

  15. Step 15:

    Step 15

    Cut the tomato into wedges.

  16. Step 16:

    Step 16

    Add the broccoli florets here too; if they're fresh, blanch them in boiling water for 1–2 minutes.

  17. Step 17:

    Step 17

    For extra aroma, toss in a few fragrant herbs — I used a Herbes de Provence blend.

  18. Step 18:

    Step 18

    Add another 3 tablespoons of olive oil so the vegetables don't dry out.

  19. Step 19:

    Step 19

    Add the minced garlic.

  20. Step 20:

    Step 20

    Mix well.

  21. Step 21:

    Step 21

    Spread the vegetables over the meat.

  22. Step 22:

    Step 22

    Grate the cheese over the top and bake at 350°F (180°C) for 50 minutes. From experience, I recommend covering the dish with foil for the first 30 minutes.

  23. Step 23:

    Step 23

    Chop the fresh herbs.

  24. Step 24:

    Step 24

    Take the dish out of the oven and sprinkle it with the fresh herbs.

  25. Step 25:

    Step 25

    Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Zucchini - 23  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Broccoli - 33  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Table salt - 0  kcal/100g
  • Asparagus beans - 47  kcal/100g
  • Italian herbs blend - 259  kcal/100g

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