the_cooking_mom | Entries tagged with овощи

Сделала себе на обед с 1/2 зуккини, двумя маленькими морковками и маленьким болгарским перцем. Ела с хлебом. Очень вкусно!

Zucchini (350g)
Carrots (180g)
Bell peppers (250g)
Onion (150g)
Eggplant (500g)
Potatoes (500g)
Tomatoes (200g)
Olive oil
Salt
Black pepper
Onion powder
Garlic powder
Cumin
Paprika

Instructions:

Cut all the vegetables into fries-sized pieces and the tomatoes into small wedges.

Place the prepared vegetables into a roasting pan.

Drizzle olive oil generously over the vegetables.

Season with salt, black pepper, onion powder, garlic powder, cumin, and paprika to taste.

Preheat your oven to 350°F (180°C).

Roast the seasoned vegetables in the preheated oven for approximately 40 minutes, or until they become tender and slightly browned.

While the vegetables are roasting, prepare the tomato sauce:

In a pot, add a small amount of vegetable oil.
Sauté chopped onions (200g) until they change color.
Add five cloves of chopped garlic (20g) and sauté until fragrant.
Stir in hot peppers (optional), tomato paste (2 tbsp/40g), and two diced tomatoes (350g).
Season with cumin, coriander, paprika, black pepper, turmeric, salt, and vegetable bouillon to taste.
Pour in half a cup of water and add one cup of sweet peas.
Let the sauce simmer for 5 minutes.
Once the roasted vegetables are ready, remove them from the oven.

Add the roasted vegetables to the prepared tomato sauce.

Place the vegetable and sauce mixture back in the oven, using the same temperature settings, for an additional 15 minutes to let the flavors meld.

Garnish with fresh coriander before serving.

Enjoy your delicious oven-roasted vegetables! Perfect as a side dish or a satisfying vegetarian main course with rice and or bread.

Источник: https://www.youtube.com/watch?v=rnazrbtI62U&ab_channel=%D9%85%D8%B7%D8%A8%D8%AE%D9%86%D8%A7%D8%A7%D9%84%D9%8A%D9%85%D9%86%D9%8AOurYemeniKitchen

Очень и очень вкусно! Буду делать на День Благодарения. Сок лимона не добавляла. Запекала баклажан порезанный пополам с зеленым перцем порезанным на три части при 425 Ф 30 минут. Помидоры ошкуривала, далее все в блендер. АХ!

2 large eggplants see notes
▢2 red bell peppers
▢1 green bell pepper
▢1 yellow onion finely diced
▢1 large tomato finely diced
▢2 cloves garlic minced
▢½ cup fresh parsley chopped
▢¼ cup olive oil divided
▢2 tsp sumac
▢1 lemon juice of
▢1 tsp kosher salt

Pierce the eggplants a few times using a fork. Turn on the gas stove to medium high and place the eggplant directly on the range. You can have 2 ranges on at the same time to char both eggplants at the same time. Char the eggplant for about 20 minutes, flipping every 5 minutes for all parts to cook evenly. This would take about 20 minutes, depending on the size of the eggplant.
Place the red and green bell peppers on the stove as well to char. This would take about 15 minutes. Flip occasionally so they char evenly.
Place the charred eggplants and peppers in a bowl and cover with a plastic wrap. Let them sit for 15 minutes so they sweat and are no longer hot.
Gently peel the eggplants and peppers. You can do so on a board wearing cooking gloves or under running cold water.
Finely chop the peeled eggplants and peppers and add them to a bowl followed by the chopped onion, tomato, garlic and parsley.
Add 2 tablespoon of the olive oil, sumac, lemon juice and salt. Stir to combine.
Transfer to a serving platter and top with the rest of the olive oil.

Источник: https://www.unicornsinthekitchen.com/eggplant-salad-recipe/#recipe

1 kg / 2.2 lb. medium potatoes, quartered
2 medium red onions, cut in half and thinly sliced
2 red bell pepper (or pointy pepper), deseeded, quartered and thinly sliced
12- 14 good quality black olives, pitted and halved
15 ml/ 3 tsp. ground cumin
10 ml / 2 tsp. Turkish red pepper flakes or chili flakes (you can use more for a spicier taste)
30 ml / 2 tbsp. olive oil
Salt and ground black pepper to taste

Instructions

Preheat the oven to 200 C/ 400 F
Put the quartered potatoes in a large enough pan with plenty of cold water.
Parboil or partially cook the potatoes for 10 minutes. Drain and set aside.
Heat the olive oil in a pan and stir in the sliced red onions and peppers. Sautee for 5 minutes, until they start to soften up, turn the heat off.
Grease the baking tray with a good drizzle (about 2 tbsp.) of olive oil. Combine the parboiled potatoes, sautéed red onions, peppers and the pitted black olives in the tray. Include any remaining olive oil in the pan of the sautéed red onions and peppers to the baking tray.
Stir in the ground cumin and red pepper flakes over the vegetables. Season with salt and ground black pepper.
Using your hands, combine the spices and the seasoning with the vegetables and olives, giving them a good mix.
Bake for 35 minutes at 200 C/ 400 F and serve hot.

Источник: https://ozlemsturkishtable.com/2014/10/potato-red-onion-pepper-and-olive-bake-with-cumin-and-chili-flakes/

Очень вкусно получилось. На двоих делала с шитаки и 100 грам зеленой фасоли. 1/2 чашки воды и 1/4 half & half.

5 Tbsp. vegetable oil, divided

1 lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

1 dried bay leaf

1 tsp. cumin seeds

1 large onion, finely chopped
½ jalapeño, finely chopped
3 garlic cloves, finely grated
11" piece ginger, peeled, finely grated
1 Tbsp. plus 1 tsp. ground coriander
1 tsp. garam masala
1 tsp. Kashmiri chile powder or paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric

3Tbsp. double-concentrated tomato paste

8 oz. green beans, trimmed, halved crosswise

1 cup plus 3 Tbsp. heavy cream (1/4)

Tbsp. fresh lime juice
Steamed rice and lime wedges (for serving)
Preparation
Step 1
Heat 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add ½ lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces, arranging in a single layer, and season with kosher salt. Cook, undisturbed, until golden brown underneath, about 4 minutes. Turn mushrooms over and cook until browned on other side, about 4 minutes; transfer to a plate. Add 1 Tbsp. vegetable oil to pot and repeat process with remaining ½ lb. mixed mushrooms.

Step 2
Heat remaining 3 Tbsp. vegetable oil in same pot (do not wipe out) over medium. Add 1 dried bay leaf and 1 tsp. cumin seeds; cook, stirring, until fragrant, about 1 minute. Add 1 large onion, finely chopped, ½ jalapeño, finely chopped, 3 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated; stir to combine. Cook, stirring occasionally, until onion is translucent and golden brown around edges, 15–20 minutes. Add 1 Tbsp. plus 1 tsp. ground coriander, 1 tsp. garam masala, 1 tsp. Kashmiri chile powder or paprika, ½ tsp. cayenne pepper, and ½ tsp. ground turmeric; cook, stirring often, until spices are fragrant, about 3 minutes. Add 3 Tbsp. double-concentrated tomato paste; cook, stirring constantly, until paste is slightly darkened in color, about 3 minutes. Pour in 1½ cups water and bring to a simmer, stirring and scraping up browned bits with a wooden spoon.

Step 3
Return mushrooms and any accumulated juices to pot, then stir in 8 oz. green beans, trimmed, halved crosswise, ½ cup heavy cream, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Partially cover pot and bring to a simmer. Cook, stirring occasionally, until green beans are tender and sauce is thickened, 15–20 minutes. Remove from heat; discard bay leaf. Stir in 1 Tbsp. fresh lime juice and remaining 3 Tbsp. heavy cream.

Step 4
Serve with steamed rice and lime wedges.

Источник: https://www.bonappetit.com/recipe/creamy-mushroom-and-green-bean-masala-recipe

Делала с 1/2 цуккини, красным перцем и зеленой фасолью. Получилось вкусно.

1 ¼ pounds salmon fillet, skinned and cut into 4 portions

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons olive oil, divided

1 medium zucchini, halved lengthwise and thinly sliced

½ cup chopped onion

⅓ cup dry white wine

1 (15 ounce) can no-salt-added diced tomatoes

2 ounces cream cheese, cut into cubes

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ cup chopped fresh basil

Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and continue to cook until opaque in the center, another 2 to 3 minutes. Transfer to a plate.

Meanwhile, add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 3 minutes. Increase heat to medium-high and add wine. Cook, stirring, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes. Return the salmon to the pan and turn to coat with the sauce. Serve topped with basil.

Источник: https://www.eatingwell.com/recipe/7910566/20-minute-creamy-tomato-salmon-skillet/?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=9884388-20230825&utm_campaign=healthier-you_newsletter&utm_source=etg&utm_medium=email&utm_content=082523&lctg=87feb1daf8cc0eb211f3d513294f9f8812324104

Действительно очень вкусно!

1 баклажан
1 перец
1 помидор
1 морковь
1 небольшая луковица
2 зубчика чеснока

Баклажаны почистила через раз, как на видео, посолить, поперчить и запечь минут 15 при 400 Ф. Масло ушло совсем мало, я только сбрызнула.

Лук порезать перьями, морковь на крупной терке, перец средними кусочками. Разогреть плиту, добавить чуть авокадового масла, выложить овощи, посолить, поперчить, тушить под крышкой до готовности.

Помидоры порезать, как и перец, на один укус. Петрушку и чеснок мелко порезать.

Как только овощи готовы, добавить к ним баклажаны и перемешать. Затем помидор, ченок и зелень, все перемешать, выключить огонь и оставить под крышкой.

Источник: https://www.youtube.com/watch?v=lB1MrNbpXYI

Prepare the fish - Combine the ground cumin, smoked paprika, garlic powder and sea salt. Spread out on a plate. Press the fish fillets into the spice rub to generously coat each piece on both sides.

Finish the fish - Gently lift the edge of the fillets to check for doneness. The fish should be white on at least the side against the heat. Turn carefully with a flat spatula. Cook another 2 to 3 minutes. Remove from the pan and set aside.

Sauté the tomatoes and aromatics - Add the tiny tomatoes to the skillet over medium-high heat. Cook until you see a good amount of brown blistering or even bursting. Add the onion, and garlic. Sauté an additional 2-3 minutes until onions soften.

Источник: https://beyondmeresustenance.com/pan-seared-mexican-fish/

Действительно вкусно, быстро и просто. Я выложила форму для запекания пекарской бумагой, так что ее даже не надо было мыть.

кабачки – 3 шт.
масло растительное – 100 мл
чеснок – 5 зуб.
томатная паста – 50 г
сливки 33% – 100 мл
сыр тертый – 100 г
соль, перец, кориандр, паприка – по вкусу

С двух сторон обжариваем кабачки.
В маленьком блендере измельчаем чеснок, петрушку, сливки, томатную пасту и специи. Далее добавляем тертый сыр, все перемешиваем и поливаем этой смесью кабачки. Запекаем при 400 Ф 10-15 минут.

Источник: https://www.youtube.com/watch?v=K7eBDILd538

Очень вкусно! Именно так, как и должно быть. Без всякого уксуса!

2 medium (1-pound) eggplants, cut into 1/2-inch pieces (about 11 cups)
3 ½ teaspoons fine sea salt (such as La Baleine), divided, plus more to taste
¾ cup mild extra-virgin olive oil, divided, plus more as needed
2 medium (8-ounce) zucchini, cut into 1/2-inch pieces (about 3 1/2 cups)
2 medium-sizes (8-ounce) yellow onions, cut into 1/2-inch pieces (about 2 2/3 cups)
2 medium-sizes (8-ounce) red bell peppers, cut into 1/2-inch pieces (about 2 1/2 cups)
4 medium garlic cloves, finely chopped (about 1 tablespoon plus 1 teaspoon)
3 small beefsteak tomatoes or heirloom tomatoes (about 1 pound), cut into 1/2-inch pieces (about 2 1/2 cups)
6 to 8 (4-inch) basil sprigs, to taste
Pinch of crushed red pepper (optional)
¼ cup rosé
3 tablespoons premium extra-virgin olive oil (such as Laudemio), plus more if desired

Step 1
Place eggplant pieces in a colander. Sprinkle eggplant with 2 teaspoons salt, and toss to combine. Let stand 20 minutes. Working in batches, pat eggplant dry with paper towels. Heat 1/4 cup mild olive oil in a large, deep skillet over medium. Add eggplant, and cook, stirring often, until eggplant is tender but not falling apart, 12 to 15 minutes, adding 1 to 2 tablespoons additional oil as needed if eggplant sticks to bottom of skillet. Remove from heat. Transfer eggplant to a large bowl. Do not wipe skillet clean.

Step 2
Return skillet to heat over medium, and add 2 tablespoons mild olive oil. Add zucchini, and cook, stirring often, until zucchini is very tender and just turns translucent, about 10 minutes. Stir in 1/8 teaspoon salt. Remove from heat, and transfer zucchini to bowl with eggplant. Do not wipe skillet clean. Return skillet to heat over medium, and add 2 tablespoons mild olive oil. Add onions, and cook, stirring occasionally, until softened, 6 to 8 minutes. Add bell peppers, 2 tablespoons mild olive oil, and 1/8 teaspoon salt, and cook, stirring occasionally, until bell peppers are very tender, 10 to 15 minutes. Stir in garlic, and cook, stirring often, 2 minutes. Remove from heat. Transfer bell pepper mixture to bowl with eggplant mixture. Do not wipe skillet clean.

Step 3
Return skillet to heat over medium. Add tomatoes, basil sprigs, crushed red pepper (if using), remaining 1/4 teaspoon salt, and remaining 2 tablespoons mild olive oil. Cook, stirring occasionally, until tomatoes break down and most tomato juices evaporate, 10 to 15 minutes. Stir in rosé; cook, stirring often, until rosé is absorbed, about 2 minutes. Return reserved eggplant mixture to skillet; cook over medium, stirring often to prevent sticking, until flavors meld and mixture is creamy but textured, 12 to 15 minutes. Remove from heat. Drizzle ratatouille with premium olive oil. Let cool to room temperature, about 30 minutes. Season with additional salt to taste. Remove and discard basil sprigs. Serve warm or at room temperature with a drizzle of premium olive oil over each serving, if desired.

Источник: https://www.foodandwine.com/recipes/ratatouille

Очень вкусное блюдо получилось!

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Источник: https://www.allrecipes.com/recipe/89195/zucchini-and-potato-bake/

Уксус я конечно же не добавляла, впрочем, как и сок лимона. В другой раз хорошо бы добавить морковь, а так же можно кабачок для сладости. В целом вкусно и необычно.

Баклажаны 3-4 шт
Лук 2 шт
Помидоры 0.5 кг
Чеснок 3-4 зубчиков
Перец сладкий 2-3 шт
Растительное масло 0.5 стакана
Винный уксус по желанию
Соль, перец черный молотый

Запекла баклажан и сладкие перцы 30 минут при 425 Ф. Очистить баклажаны и перцы от кожуры. Сложить в блендер испеченные баклажаны, испеченный перец и чеснок. Измельчить все до состояния пюре.

В это время на медленном огне под крышкой обжарить лук. Помидоры ошпарить кипятком и очистить от кожицы и семян. Мякоть крупно порезать (я брала готовые из банки).

Добавить крупно порезанную мякоть помидоров, и тушить под крышкой 15 минут — на самом маленьком огне. Посолить и поперчить лук с помидором.

Добавить пюре из перца, чеснока и баклажанов. Перемешать. Тушить на маленьком огне 10 минут.

Очень улучшает вкус овощной икры небольшое количество лимонного сока или виноградного уксуса, буквально 1-2 ч. л. По вкусу!

Снять сотейник с икрой с огня и дать постоять до остывания. Переложить икру в стеклянную емкость и поставить в холодильник. Икра — закуска холодная.

Источник: https://www.djurenko.com/cooking/zakuski-i-sousy/baklazhannaya-ikra.html

Мне было очень вкусно и я все сама съела.

Ingredients

2 medium eggplants cut into large dice
2-3 large bell peppers cut into strips
1 large onion roughly chopped
1-2 cloves garlic finely minced
1-2 large potatoes peeled and diced
3-4 tomatoes cut into large dice
Salt and pepper
A handful of fresh basil leaves
200 ml (3/4 cup) extra virgin olive oil or more

Instructions

Cut the eggplant into large dice (about 2cm or 3/4 inch) and toss with a good pinch of salt. Set in a colander, weighed down with a plate, to drain for about an hour.
In a pot large enough to hold all the vegetables comfortably, heat the oil over gentle heat, then add the peppers. Sauté until the peppers are tender, taking care not to burn or brown them. Season them lightly as you go. Remove them with a skimmer or slotted spoon, leaving as much oil behind as you can manage.
Add the chopped onion (and the chili pepper if using) to the remaining olive, and sauté until the onion is soft and translucent. Season with a pinch of salt as you go. Add the minced garlic and let that saute for a few moments.
Add the eggplant, potato and tomato, along wit the chopped parsley. Mix once, then set the heat to low and cover. Simmer the vegetables until tender, about 20-30 minutes. Check on them from time to time, stirring once or twice and adding a spoonful of water if needed to prevent scorching.
When the vegetables are tender, uncover the pot. The stew should be moist but not runny. Raise the heat if needed to boil off any excess liquid. Then add the sautéed peppers and the basil, along with the olives and capers if using, mixing them well but very gingerly into the stew. Taste and adjust for seasoning. Simmer for a minute or two more, then turn off the heat.
Serve your cianfotta slightly warm or at room temperature.

Источник: https://memoriediangelina.com/2019/08/24/cianfotta-summer-vegetable-stew/#wprm-recipe-container-11653

Рецепт нашла на ютубе, он там 20 минут, поэтому не буду сохранять ссылку, у меня никогда не хватит терпения пересматривать. К тому же она добавляла очень много сахара. Я совсем не добавляла, не за чем, икра получается и так очень сладкой за счет того, что овощи карамелизируются. Еще одна фишка в том, что она все обжаривала на очень большом огне.

Одинаково мелко нарезаем лук, помидоры (я сняла шкуру), болгарский перец и баклажан. Баклажаны положить в друшлак и посолить, чтобы они выделили лишнюю жидкость. В большом казане разогреваем масло. На большом огне обжариваем лук до медового цвета, добавляем помидоры, тоже обжариваем выпаривая жидкость, затем перцы и уже после баклажаны. Когда все обжарили накрыли крышкой, уменьшили огонь и оставли тушиться минут 50. В самом конце добавили соль, перец, мелко порезанную кинзу и чеснок.

Родителям очень понравилось. Мне, впрочем, тоже.

У меня уже есть несколько рецептов этого замечательного блюда. Этот, кажется, самый простой, а результат так просто потрясающий!

Я делала Вадиму на ужин бифстроганов, а это сделала себе. В скобках ингридиенты на одну порцию, после которой не будешь голодной.

1 kg ripe tomatoes, chopped (35 oz.). Alternatively use 3-4 tins of plum tomatoes, strained and chopped (2 маленьких помидора/vine tomatoes)
1/2 kg potatoes, sliced (18 oz.) (1 небольшая картошка)
1/2 kg aubergines, sliced (18 oz.) (1/2 маленького)
1/2 kg courgette, sliced (18 oz.) (1/2 маленького цуккини и 1/2 большого болгарского перца)
3/4 of a cup olive oil
1 red onion, sliced
2 cloves of garlic, finely chopped
2 tbsps chopped parsley
salt and freshly ground pepper

To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!

Источник: https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/?utm_source=mailpoet&utm_medium=email&utm_campaign=Shrove+Monday+2021

Простая в приготовлении и вкусная икра. Лука надо меньше, слишком остро. Мяты больше. Я так же добавила петрушку и консервированный болгарский перец из банки. Большой баклажан разрезала попала, протыкала вилкой, сбрызнула авокадовым маслом и запекала при 450 Ф 45 минут.

3 небольших баклажана
6 небольших помидорчиков или 4 крупных
1 зубчик чеснока
1 средняя луковица
кусочек острого перца (каянский перец)
3 листочка мяты
1 ст ложка порезанных листьев базилика
1 ст ложка оливкового масла
соль
перец

Приготовление

Запечь в духовке баклажаны, очистить их от кожицы.
Помидоры вымыть (можно снять кожицу, мама не снимает, не стала и я париться), порезать крупненько помидоры, баклажаны, чеснок, острый перец, лук и зелень.
Все это поместить в блендер и измельчить до состояния пюре. Посолить, поперчить, добавить оливковое масло и перемешать.

Источник: https://alevtinja.livejournal.com/9774.html

Очень вкусно! Это тот самый идеальный рецепт баклажанной икры, что я искала среди рецептов русской кухни. Идеальный вкус и никакого уксуса и сахара не надо.

Ингредиенты:
Баклажаны
Лук репчатый
Перец сладкий
Помидоры протертые
Чеснок сушеный
Петрушка сушеная
Масло оливковое.

Приготовление:

Не пишу вес ингредиентов, так как каждый раз делала на глаз, и каждый раз получалось вкусно. По другому и быть не может.
Порезать мелким кубиком все овощи. Баклажановые кубики присолить, оставить на 15-20 мин.
Обжарить на оливковом масле лук в течение 3 — 5 мин до полупрозрачного состояния.
Выложить перцы и протертые помидоры, перемешать, обжарить, помешивая, на сильном нагреве 2-3 мин.
Выложить баклажаны, перемешать, уменьшить нагрев в половину, помешивая, тушить 15-20 мин.
Добавить специи, посолить по вкусу, перемешать, выключить нагрев, оставить на горячей плите на 10-15 мин.

Источник: https://joe-alex.livejournal.com/246028.html

Ingredients

1 lb. summer squash or zucchini, sliced crosswise 1/4" thick
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
2 sprigs thyme
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Preparation

Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

Источник: https://www.epicurious.com/recipes/food/views/slow-cooked-summer-squash-with-lemon-and-thyme

Очень вкусное блюдо! Я потушила лук с зелелной фасолью.

Ingredients

4 large potatoes
Salt and pepper (to taste)
1/2 cup olive oil (plus more for drizzling)
1 medium onion (diced)
4 cloves garlic (finely minced)
1/2 cup dry white wine
1/2 cup fresh dill (chopped)
1/2 cup fresh parsley (chopped)
A pinch of dried mint
A pinch of dried basil
2 cups tomato sauce
1/2 cup of water
4 large tomatoes (sliced)
1 lb. zucchini (sliced into thin rounds)

Steps to Make It

Peel and boil the potatoes in generously salted water until nicely tender. When cool enough to handle, slice the potatoes into 1/4-inch rounds and set aside.

Heat 1/2 cup olive oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the 1/2 cup wine and saute a few minutes more.

Add the herbs, tomato sauce and about a 1/2 cup of water. Bring to a boil, cover and simmer for about 15 minutes.

Preheat the oven to 425 F.

While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan. Layer half the potato slices on the bottom of the pan. Season them lightly with salt.

Top the potatoes with the tomato slices. Season lightly with salt and pepper. Next, add the remaining potatoes. Season lightly with salt and top with half of the tomato sauce.

Next, add the zucchini and top with the remaining sauce. Bake for one hour or until the vegetables have cooked through and are very tender.

Источник: https://www.thespruceeats.com/roasted-vegetable-casserole-1706414

Я сделала под грилем точно по рецепту: 5 минут с одной стороны, 5 с другой и присыпав еще 4 минуты/ Очень вкусно!

¼ cup olive oil
2 cloves garlic, finely chopped
¼ teaspoon crushed red pepper, or to taste
½ cup whole-wheat panko breadcrumbs
2 ounces Parmesan cheese, grated (about ½ cup)
1½ teaspoons fresh thyme leaves or 1 teaspoon dried thyme, crushed
1 teaspoon lemon zest (у меня лайм)
¼ teaspoon salt
2 large zucchini, halved lengthwise
Lemon wedges for serving (лайм)

Combine oil, garlic and crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in panko, Parmesan, thyme, lemon zest and salt.

Preheat grill to very high (at least 500°F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.

Источник: http://www.eatingwell.com/recipe/273013/grilled-zucchini-with-parmesan/?did=400598-20190704&utm_campaign=daily-nosh_newsletter&utm_source=eatingwell.com&utm_medium=email&utm_content=070419&cid=400598&mid=22417436148

Вчера сделала на ужин. Очень вкусно. Все брала на глаз: два цуккини, чуть больше 1/2 банки маринара соус, натертый моцарелла и пармезан.

Deep-fried the rounds of zucchini directly in oil.

You are now ready to assemble the dish. In a bake-and-serve pan, place a layer of the fried eggplant slices, then a bit of the tomato sauce, then a few mozzarella slices, a bit of shredded basil (optional) and grated parmesan cheese. Season. Then add another layer of eggplant and continue until you’ve used up your ingredients. End with tomato sauce and parmesan. (Don’t put mozzarella on top, it will brown too quickly in the oven and burn.)

Bake in a hot oven (400 F, 200 C) for about 20 minutes, or until the dish is bubbling hot and the top a bit brown. Don’t worry if it even looks a bit ‘burnt’ around the edges–that’s normal and, to some tastes, the best part! Let the dish cool a bit before eating, at least 15 minutes. In fact, it tastes best made ahead and reheated (just a bit) before eating. It can also be eaten at room temperature. Just don’t eat it piping hot, because you will miss the full, wonderful flavors!

Источник: https://memoriediangelina.com/2011/09/10/zucchine-alla-parmigiana-zucchini-parmesan/

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