Der Beitrag Oven baked Vegetables erschien zuerst auf kitchensplace.
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Do you also have your favorite combination when it comes to oven baked vegetables? I especially like sweet potatoes with zucchini, peppers, red onions and a good olive oil. If you like, you can prepare this combination with tomatoes or feta or combine it with completely different types of vegetables.
The nice thing about this dish is that you don’t have to prepare a lot. The vegetables are quickly peeled and cut and then mixed up with a little olive oil and spices and pushed into the oven. There it roasts to itself while you can devote yourself to something completely different. And after a few minutes it will be cooked and can be eaten. By the way, it is also wonderful as an accompaniment to other dishes!
If you are interested in other recipes, take a look at one of my recipe collections.
Nutritional Information per serving of oven baked vegetables
Calories: 341 – Protein: 9g – Fa: 10g – Carbs: 50g
Oven baked vegetables
Ingredients
- 2 sweet potatoes
- 1 paprika
- 2 zucchini
- 1 red onion
- 2 tbsp olive oil
- Salt, pepper, garlic powder
Directions
- Step 1 Preheat the oven to 180 degrees fan-assisted.
- Step 2 Peel the sweet potato and cut into cubes. Halve the zucchini and cut into pieces. Cut the peppers open, remove them and dice.
- Step 3 Spread the vegetables evenly on a baking sheet. Cut the onion into strips and spread over the vegetables.
- Step 4 Drizzle the vegetables with olive oil and sprinkle with enough salt, pepper and garlic powder. Then bake in the oven for about 30 minutes at 180 degrees.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Oven baked Vegetables erschien zuerst auf kitchensplace.
]]>Der Beitrag Stuffed ratatouille zucchini erschien zuerst auf kitchensplace.
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Also known is the ratatouille from the film of the same name, in which a rat prepares the world’s best ratatouille in the film and thus convinces a very grim restaurant critic. Ever since this film, I always wanted to create a ratatouille myself and was looking for a unique composition.
The idea for the ratatouille
During this search I began to think about which ingredients I would need for the French vegetable creation. First, of course, I thought of tomatoes, then zucchini, eggplant and finally peppers. When I accidentally discovered these fine round zucchini in the supermarket, it was immediately clear to me that I wanted to showcase them in the same way. So the idea for this ratatouille as a stuffed zucchini was born.
The base of the dish is the round zucchini, which is hollowed out and filled with the remaining components. You should make sure that the remaining vegetables are not cut too large so that enough variety fits into the filling. In addition, the small and fine cubes give the dish something noble.
Nutritional information per rataouille zucchini
Calories: 148 – Protein: 6g – Fat: 2g – Carbs: 27g
Stuffed Ratatouille-Zucchini
Ingredients
- 2 round zucchini
- 1 eggplant
- 2 bell peppers
- 2 tomatoes
- 1 shallot
- 1-2 cloves of garlic
- 2 tablespoons tomato paste
- 1 teaspoon sweet
- 1 teaspoon olive oil
- salt, pepper
- thyme, dried
- rosemary, fresh
Directions
- Step 1 Wash the zucchini, cut off the top and cut the flesh in a star shape. Sprinkle with salt and cook in the oven at 160 degrees for 15 minutes
- Step 2 Finely dice the shallot and garlic clove and sauté in a little olive oil. Finely dice the bell bell pepper and eggplant and add them. Sauté the vegetables briefly and sprinkle with salt and pepper. Finely dice the tomato and add. Stir in the tomato paste and season with thyme and rosemary
- Step 3 Remove the zucchini from the oven and remove the flesh with a spoon. Fill the cavity with the vegetables and bake everything in the oven for another 20 minutes at 160 degrees O/U.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Stuffed ratatouille zucchini erschien zuerst auf kitchensplace.
]]>Der Beitrag Sicilian gnocchi erschien zuerst auf kitchensplace.
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The Sicilian cuisine is characterized by fresh vegetables, fish and simple spices. The pasta with vegetables is particularly popular – for example with aubergines or zucchini. Instead of pasta, I use gnocchi for Sicilian cuisine today, but these small potato balls can also be combined with the fresh vegetable side dishes. I’ll show you how to prepare gnocchi yourself here .
Recipe for Sicilian Gnocchi
But now to the recipe: The Sicilian gnocchi are simply combined with fine zucchini and carrot cubes in combination with a fruity-sweet tomato sauce. To do this, the carrots and zucchini are first cut into fine strips (approx. 2 cm) and then cut into cubes. The diced vegetables only take up a small space in the dish and complement the gnocchi ideally. Add fresh herbs, such as basil or rosemary, and this delicious dish is ready.
Nutritional Information per serving
Calories: 393 – Protein: 9g – Fat: 5g – Carbs: 79g
Sicilian Gnocchi
Ingredients
- 400g gnocchi
- 1 zucchini
- 4 carrots
- 1 can chopped tomatoes
- 300ml broth
- salt, pepper, sugar
- fresh basil
Directions
- Step 1 Fry the gnocchi in a pan until golden brown on both sides. Cut the zucchini and carrots into fine cubes and fry them in a pan. Caramelize with a little sugar
- Step 2 deglaze the vegetables with broth and let it boil down. Then add the chopped tomatoes and mix everything. Add salt and pepper to taste
- Step 3 Fold in the gnocchi and sprinkle everything with fresh basil.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sicilian gnocchi erschien zuerst auf kitchensplace.
]]>Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
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Vegetable casseroles are available in numerous variations. Tuber vegetables such as potatoes are often combined with cucurbits such as zucchini. Juicy tomatoes round off the combination of flavors. My vegetable casserole complements its flavors in an easy and simple way. For this casserole you will need:
- 200g potatoes, waxy
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 1 shallot
- 1 clove of garlic
- 1 teaspoon brown sugar
- Salt, pepper, nutmeg
- 2 tbsp olive oil
First the vegetables are cut: To do this, you peel the potatoes and cut them into 0.5 cm thick slices. Then cut the zucchini and tomatoes into 0.5 cm thick slices. These are then stacked like a fan in a baking dish. For this I layered 2 slices of zucchini with a slice of potato in the middle and a tomato again and again until I had at least 2 rows in my shape. These are then seasoned with salt and pepper and drizzled with olive oil. Then the casserole goes in the oven for about 50 minutes.
While the vegetables are cooking in the oven, take 2 mozzarella balls out of the refrigerator and bring them to room temperature. Then you cut it into fine slices, which are spread over the casserole after the first baking time. Then put the casserole back in the oven until the mozzarella is melted and lightly browned in some places.
Nutritional Information per serving of Vegetable Casserole
Calories: 156 – Protein: 15g – Fat: 6g – Carbs: 12g
Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella
Ingredients
- 200g potatoes, firm
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 2 shallot
- 2 clove garlic
- 1 tsp brown sugar
- salt, pepper, nutmeg
- 2 tbsp olive oil
Directions
- Step 1 Peel the potatoes and cut into even slices (0.5-1cm thick) together with the zucchini and tomatoes
- Step 2 Dice the shallot and sauté in a pan with 1 tbsp olive oil. Sprinkle with 1 tsp brown sugar and caramelize lightly. Squeeze the garlic clove and add it.
- Step 3 Pour the shallots and garlic into a baking dish and cover the bottom with it.
- Step 4 Now layer the vegetables in the baking dish. To do this, always put a slice of zucchini, a slice of potato, a slice of zucchini and a slice of tomato on top of each other in this order, like a fan. Keep layering until all the ingredients are used up. Then season the vegetables with salt, pepper and nutmeg and spread 1 tablespoon of olive oil over the vegetables
- Step 5 Cover the casserole with aluminum foil and bake for about 50 minutes in the oven at 180 degrees O/U.
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Step 6
In the meantime, take the mozzarella out of the refrigerator and bring it to room temperature. Then cut it into even slices. After 50 minutes of baking, take the casserole out of the oven, cover with mozzarella and place in the oven for another 20 minutes until the mozzarella is lightly browned. If the vegetables are not cooked by then, simply put aluminum foil over them and leave them in the oven until everything is cooked.
Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
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