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Stewed vegetables in the oven

Oven-Braised Vegetables

A tasty, healthy, low-calorie vegetable dish! Vegetables braised in the oven make a great side for a meat dish — delicious, wholesome, and easy to enjoy. They can also stand alone as a main for anyone who doesn't eat meat. Oven-braised vegetables differ from stovetop ones in that they come out more fragrant and vivid: the vegetables braise and roast at the same time, sealing in all their juices. And since they aren't stirred during cooking, the pieces stay whole instead of turning into a mushy stew.

Snezhana

Recipe author

Composition / ingredients

Servings:

Pumpkin

200

Potatoes

Zucchini

200

Carrot

Onion

Eggplant

Bell pepper

Garlic

Fresh herbs

Olive oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 23 % 3 g

Carbohydrates 69 % 9 g

62 kcal

GI: 89 / 0 / 11

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients for the dish. Feel free to change up the mix of vegetables to your taste. Wash and dry all the vegetables thoroughly. Peel the zucchini, remove the seeds, and cut the flesh into cubes. If the zucchini are young, you can leave the skin and seeds on and just cut them into small pieces.
Step 2:

Peel the pumpkin, remove the seeds, and cut the flesh into cubes. Frozen vegetables are convenient here — you just need to thaw them first.
Step 3:

Wash, peel, and cut the carrot into small cubes or matchsticks.
Step 4:

Wash, peel, and cut the potatoes into cubes as well.
Step 5:

Wash the eggplant and cut it into strips. To draw out any bitterness, sprinkle the eggplant with salt and let it sit for 15 minutes, then squeeze out the released juices.
Step 6:

Peel the onion and cut it into cubes or strips.
Step 7:

Peel the garlic cloves and cut them into slices.
Step 8:

Wash the bell peppers, cut out the stems and seeds, and cut the flesh into strips.
Step 9:

Wash the fresh herbs, dry them with paper towels, and finely chop them with a knife.
Step 10:

Grease a baking dish with olive oil, add all the vegetables, and season with salt and ground black pepper to taste. Stir to combine. Pour in just a little water — you don't need much, since the vegetables will release their own juices. Cover the dish tightly with foil. Put it in an oven preheated to 350°F (180°C) and bake for about 30 minutes.
Step 11:

Take the dish out. If you'd like the vegetables to brown a bit, remove the foil and return the dish to the oven for another 5–10 minutes. Serve the braised vegetables. Enjoy!