Cooking vegetables in the oven in a pot - detailed recipes with photos. In a pot, vegetable stewed vegetables in a pot

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 prepare a truly 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 on a coarse grater, and pepper, peeled from seeds, is 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 cabbage is chopped into long thin strips.

Olive oil is poured into a frying pan, heated well over medium heat, and then onions are added to it. 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. Mineral water is poured into each pot 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 is an excellent dish that will equally well complement the festive table and the diet menu. It can be recommended for enriching the body with fiber and minerals, preventing hypovitaminosis and general strengthening of the immune system.

• You can serve vegetables in a pot with grated cheese, sour cream or other sauce. Put it all in separate bowls, and everyone will add as much to their pot as they want.
• If you don't know how to properly use clay pots yet, here are a few tips to help you. 1-2 hours before cooking, rinse the pots with cold water and leave without wiping. During this time, the water will be absorbed and the pots will not crack. Be sure to place the pots in a cold oven so they heat evenly. Wash the pots after they have completely cooled down with warm water. All this is also necessary so that your dishes do not crack.
• Pots are very convenient in that you can serve food on the table in them. As a result, you will have to wash fewer dishes. Clay retains heat well. Even after a few hours, the vegetables will still be warm. If you want to reheat them, put the vegetables in the oven for 10 minutes at 180 degrees and they will be hot and fragrant again.
• If you cook vegetables with animal fat (bacon, lard, lamb fat), you need to wash the pots in a special way. Fill them with cold water and vinegar and put them in the oven for half an hour. Increase the heat gradually from the minimum to 200 degrees. After that, rinse the pot with soap and water and it will be perfectly clean.
• Do not use a hard brush to clean the clay pot. It may scratch the surface. Food particles and grease will then penetrate into these scratches. Use soft rags, washcloths. So you keep your dishes in good condition for a long time.
• Do not place the pot directly on a cold table or other surface. It is better to let it cool down a little or use a wooden stand.
• You can replace the lid of the pot with dough. Knead some dough with water and flour. Form a cake out of it and close the dishes with it. While the vegetables are stewing, the cake will have time to cook and turn into fragrant bread. It's beautiful, delicious and original. And this cooking method will help you out if the lid is broken or lost.
• Vegetables such as cabbage, eggplant, zucchini, tomatoes contain a lot of liquid. During heat treatment, it begins to stand out. Therefore, when you stew these vegetables, you can not add water at all. The same goes for mushrooms.
• For an original taste, try stewing vegetables with beer, dry wine, tomato sauce with aromatic herbs. If you are using tomato paste, mix it with a little sugar. It balances out the sour taste.
• Clean and cut vegetables just before cooking. Upon contact with open air, they begin to oxidize and vitamins are destroyed. Be sure to store sliced ​​potatoes in cold water so that they do not darken.
• Stewed vegetables in a pot can be eaten as an independent dish. It is especially worth paying attention to vegetarians and fasting people. Just skip the sour cream and butter for a great vegetarian dish. Stewed vegetables will also look appropriate as a side dish for meat.

Recipe preparation steps with photo

To prepare stewed vegetables in a pot, take potatoes, carrots, onions, zucchini, mushrooms, tomatoes, sour cream and butter. You will also need salt, pepper, other spices to taste and vegetable oil for frying vegetables.

Cut the onion into large cubes, up to about 1 cm wide. The onion will undergo a long heat treatment, and large pieces will not boil soft.

Cut carrots into half circles. Add to the onion, fry for 5 minutes over low heat.

Wash the zucchini, take the peel from the old ones. Cut the vegetable into 1 cm cubes. Fry in vegetable oil separately for 10 minutes.

Lubricate the clay pot with vegetable oil. Put onions with carrots.

The next layer is diced potatoes.

Lay the zucchini on top of the potatoes.

Brush the zucchini with sour cream.

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 is an easy recipe for a quick dinner. This dish is ideal for fasting days, also for those who follow proper nutrition and their figure.

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. Big 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 parts.
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

You can see what to do with this abundance of products and how to make a delicious dinner. 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

You can see a step-by-step cooking recipe with a description and a video recipe that we have prepared for you!

Vegetable stew in pots with potatoes and wild mushrooms

Ragout in pots with wild mushrooms is an unusually 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 with ordinary champignons.

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!

Stewed vegetables in the oven in pots is an ideal find for those who not only love a tasty meal, but also strive to maintain their health, lose weight and want to enrich their 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 of 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 the following products (designed 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.

We cut off the stalks of bell peppers, clean out 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 need a lean dish, then just do not add this 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 put in 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.

Dishes in ceramic or clay pots are prepared simply and easily, perfectly preserve the nutritional and healthy properties of the products, have a special taste and indescribable aroma. They can be served on the table in the pots in which they were prepared. Such dishes always look very festive both at a daily dinner and at a celebration.

Hearty meat dishes, roasts, rich soups, etc. are usually prepared in pots. But, for lovers of lighter food, there is good news: vegetables in pots turn out just as wonderful, they are tasty and no less beautiful and festive. Vegetables are cooked in pots in the oven, like all other dishes with this cooking method. An indispensable ingredient in a vegetable dish is potatoes. It pairs perfectly with vegetables in a pot, and fills any dish with satiety.

However, for many, the presence of meat in dishes is a prerequisite. Therefore, vegetable options for dishes in pots can be completely enhanced with meat. With vegetables in pots in the oven, it acquires an excellent taste and aroma, after simmering well, it becomes soft and tender.

Vegetables in pots, the recipe can be safely interpreted according to your tastes. Keep in mind that the content of any recipes is only a direction for your actions. Fantasize more, change seasonings and sauces, use different ingredients, make original substitutions, in a word, diversify and decorate your dishes. This is what separates craftsmen from artisans. Take a look at the photos of ready-made dishes on the site, what are the options for vegetables in pots, the photos are so different, but so appetizing and tempting. When cooking vegetables in pots, be sure to use the recipe with a photo, it's easier to get a good result.

The recipe you choose, for example, the recipe for meat with vegetables in a pot, can be changed many times at your discretion, and still help to prepare an original dish for the festive table or to please the family at dinner with an unusual dish.

We have already given the main advice, a few more comments:

Vegetables in pots are baked in the oven at a temperature of 200 degrees, and the oven does not have to be preheated. We start the process at a temperature of 150 degrees, and after 10 minutes you can increase it to 200 degrees;

In time, the process will take at least 60 minutes, but you can extend it, the vegetables will only be softer and more tender;

Pots after removal from the oven should be allowed to cool slightly, 10-15 minutes is enough;

The most common vegetables for pot dishes are potatoes, onions, carrots, cabbage, eggplants;

Dressing should be done on the basis of frying in oil from the same vegetables - onions, carrots;

Potatoes are best put in a pot whole. But if the pot is small, it can be cut into four parts.