11 original vegetable dishes that can be prepared without any hassle

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Zucchini spaghetti, potato pie, tomato puree soup, as well as cabbage rolls with feta and eggplant dip from Jamie Oliver.

1. Tomato puree soup with beans

Ingredients

• 3 tablespoons olive oil
• 1 large onion;
• 2 cloves of garlic;
• 1 300 g ripe tomatoes;
• 250-300 g canned white beans;
• 1 sprig of rosemary;
• 350 ml of water;
• salt to taste;
• ground black pepper - to taste;
• 50 g grated parmesan;
• a few cherry tomatoes;
• a few basil leaves.

Preparation

Place a saucepan or stewpan over medium heat and heat 2 tablespoons of oil. Add finely chopped onion and garlic and sauté, stirring occasionally, for 6-8 minutes.

Add the tomatoes, beans, rosemary, water, salt and pepper, cut into small cubes. Bring to a boil and cook for another 20-25 minutes, until the tomatoes are very tender.

Remove the rosemary from the soup, add the grated Parmesan and stir. Purée the soup in portions with a blender until smooth.

If the resulting puree seems thick to you, pour in the water. Heat the soup without boiling.

Garnish with halved cherry tomatoes and chopped basil before serving, top with remaining oil and sprinkle with salt and pepper.

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2. Zucchini spaghetti stewed with tomatoes

Ingredients

• ½ tablespoon olive oil;
• 3 cloves of garlic;
• 350 g small tomatoes;
• a pinch of paprika;
• salt to taste;
• ground black pepper - to taste;
• 1 large zucchini;
• a few basil leaves.

Preparation

Place a skillet over high heat and heat the oil. Add chopped garlic and sauté for 30 seconds. Add the tomatoes, paprika, salt and pepper, cut in half or in quarters.

Simmer, covered over low heat, for about 15 minutes, until the tomatoes are tender. Cut the courgette into thin or long ones. If the vegetable is young, you do not need to peel it.

Place the zucchini and chopped basil in a skillet. Season the dish with salt and cook over medium heat for 2-4 minutes, shaking the pan occasionally.

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3. Curry with potatoes and green beans

Ingredients

• 2 tablespoons of vegetable oil;
• 1 teaspoon of cumin
• 3-5 large potatoes;
• salt to taste;
• ½ teaspoon chili powder;
• ½ teaspoon turmeric
• 2 cloves of garlic;
• 10 g fresh ginger;
• 200 g green beans;
• 1 large ripe tomato;
• 1 teaspoon tomato paste
• ½ lime.

Preparation

Place a skillet over medium heat and heat the oil. Place the cumin in it and fry for 30 seconds to release its aroma. Add the diced potatoes and cook for 2-3 minutes.

Season with salt, chili powder and turmeric and cook for another 2 minutes. Chop the garlic and ginger, add to the potatoes, stir and cook for 2-3 minutes.

Add the green beans, finely chopped tomato, and tomato paste. Stir and cook for a few more minutes, until the potatoes are tender. Remove from heat and drizzle with lime juice.

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4. Baked vegetable stew in tomato sauce

Ingredients

• 1 large eggplant;
• 150 ml of olive oil;
• 1 large onion;
• 3 cloves of garlic;
• 800 g potatoes;
• 6 medium tomatoes;
• 5 small zucchini;
• 12 cherry tomatoes;
• 300 g trade winds (grated tomatoes);
• 200 ml of water;
• 1 tablespoon dried oregano
• ½ bunch of parsley;
• salt to taste;
• ground black pepper - to taste.

Preparation

Cut the eggplant in half lengthways and chop into wedges. Heat some oil in a skillet over medium heat. Fry the eggplant slices in portions for 5-7 minutes, until they are lightly browned and tender. Place in a deep bowl.

Cut the onion into thin half rings and the garlic into slices. Throw them in a skillet, add a little more oil and fry for about 5 minutes. Then send the vegetables to the eggplant.

Cut the potatoes into cubes and the tomatoes and courgettes into slices. Place in a bowl with sauteed vegetables, add whole cherry tomatoes, trade winds, water, oregano and chopped parsley. Season with salt and pepper and mix well.

Transfer vegetables to a baking dish and pour over with oil. Cook in the oven for 30 minutes at 220 ° C, then another 20-30 minutes at 200 ° C.

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5. Vegetable cabbage rolls with feta from Jamie Oliver

Ingredients

• 1 small onion;
• 750 g carrots;
• 4 cloves of garlic;
• 25 g almonds;
• 3 tablespoons olive oil
• 1 teaspoon of cumin
• salt to taste;
• ground black pepper - to taste;
• 8 large leaves of savoy cabbage;
• a few sprigs of dill;
• 50 g feta cheese.

Preparation

Chop the onions and carrots into large cubes and chop the garlic. Chop the almonds coarsely and lightly heat in a frying pan.

Heat 2 tablespoons oil and sauté the onions and carrots. Add garlic, cumin, salt, pepper and some water. Cook, covered, for about 5 minutes, until the vegetables are tender. Stir occasionally and add water if the mixture starts to burn.

Dip the cabbage leaves in portions in boiling salted water for 2-3 minutes. Then dry it. Combine sautéed vegetables with chopped dill, nuts and diced feta.

Place about 3 tablespoons of the filling in the middle of each cabbage leaf. Wrap and place seam side down in a baking dish. Drizzle with the remaining oil and bake at 180 ° C for 15 minutes.

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6. Cabbage casserole with cheese crust

Ingredients

• 4 eggs;
• 3 tablespoons sour cream;
• 3 tablespoons of mayonnaise;
• 4 tablespoons flour;
• ½ teaspoon baking powder;
• ½ teaspoon cornstarch
• 450 g of cabbage;
• salt to taste;
• a few sprigs of dill;
• a few feathers of green onions;
• a piece of butter;
• 120 g mozzarella or hard cheese that melts well.

Preparation

Whisk eggs, sour cream and mayonnaise. Combine flour, baking powder and starch in a separate container. Add flour mixture to egg and stir well.

Chop the cabbage, season with salt and remember with your hands. Add finely chopped herbs and stir.

Oil a baking dish. A 22 cm mold is best. Place the cabbage in a mold, cover with dough and sprinkle with grated cheese. Bake for 35 minutes at 190 ° C.

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7. Cauliflower fried with vegetables and eggs

Ingredients

• 1 head of cauliflower;
• 1 small head of broccoli
• 1 red bell pepper;
• 2 tablespoons olive oil
• 1 small onion;
• 150 g green peas;
• 150 g corn;
• 2 cloves of garlic;
• 2 eggs;
• salt to taste;
• ground black pepper - to taste;
• 2 tablespoons of sesame seeds.

Preparation

Cut the cauliflower into pieces and grind with a blender until it resembles rice. Chop broccoli finely. Seed the peppers and cut into cubes.

Heat oil in a skillet over medium heat. Place the diced onion in it and fry for 2-3 minutes until tender. Add kale, broccoli, peppers, peas and corn and cook for 5-6 minutes. Toss in the minced garlic and stir well.

Move the vegetables to the edge of the skillet and beat in the eggs into the free space. Stir the eggs and wait until they are cooked through.

Mix vegetables and eggs thoroughly. Season with salt and pepper, sprinkle with sesame seeds and stir again.

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8. Brussels sprouts baked with cheese

Ingredients

• salt to taste;
• 900 g brussels sprouts;
• 2 tablespoons olive oil
• 2 cloves of garlic;
• a few sprigs of thyme;
• ground black pepper - to taste;
• 100 g mozzarella;
• 30 g parmesan;
• a few sprigs of parsley.

Preparation

Bring the salted water to a boil and cook the cabbage in it for 10 minutes. Discard vegetables in a colander to drain excess liquid.

Transfer the cabbage to a baking sheet. Drizzle with oil, sprinkle with chopped garlic and thyme and salt and pepper. Mix well.

Press down each head of cabbage with the bottom of the glass until it becomes flat. Sprinkle with grated cheese and place the baking sheet in an oven preheated to 220 ° C for 25 minutes. Garnish with chopped parsley before serving.

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9. Spicy Eggplant Dip by Jamie Oliver

Ingredients

• 1 eggplant;
• 1 clove of garlic;
• ½ bunch of parsley;
• ½ green chili;
• 2 tablespoons olive oil
• ½ lemon;
• ½ teaspoon of paprika;
• salt to taste;
• ground black pepper - to taste;
• 1 tablespoon mayonnaise is optional.

Preparation

Use a fork or knife to pierce the eggplant several times. Place the vegetable on a baking sheet and bake at 180 ° C for 45 minutes. Cool it down.

Chop the garlic and parsley. Remove the seeds from the chili and cut the peppers into small pieces. Cut the eggplant in half and scoop out the flesh with a spoon.

Grind the eggplant pulp, garlic, parsley, chili, oil, lemon juice, paprika, salt and pepper with a blender until smooth.

Add mayonnaise if desired and mix thoroughly. Serve the dip with tortillas or salty crackers.

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10. Salad with cucumbers, carrots, cashews and honey dressing

Ingredients

• 1 large cucumber;
• 2-3 large carrots;
• 1 bunch of parsley;
• 1 tablespoon of liquid honey;
• 3 tablespoons apple cider vinegar
• 1 tablespoon sesame oil
• 1 clove of garlic;
• salt to taste;
• ground black pepper - to taste;
• 50 g roasted cashews;
• 1 tablespoon sesame seeds.

Preparation

Spiral the cucumber and carrots using a special knife. Chop the parsley finely. Place vegetables and herbs in a bowl.

Combine honey, vinegar, oil, minced garlic, salt and pepper. Pour this mixture over the salad and mix well. Garnish with cashews and sesame seeds.

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11. Puff pastry with potatoes and herbs

Ingredients

• 400 g puff pastry;
• 2-3 potatoes;
• 2 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of rosemary;
• a few sprigs of thyme.

Preparation

On a sheet of parchment, roll out the dough into a thin, rectangular slab. Transfer the parchment to a baking sheet.

Fold the edges of the dough by about 1 cm. Press with a fork to form a beautiful pattern. Pierce the dough several times with a fork to prevent it from swelling during baking.

Peel the potatoes and cut into very thin slices. Put them on the dough, drizzle with oil, sprinkle with salt, pepper and half of the chopped herbs - those indicated in the ingredients, or any other.

Bake at 190 ° C for 35-40 minutes. The cake should brown and the potatoes should be soft.

Garnish the finished dish with the remaining herbs and serve with sour cream.

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