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Print Recipe
Baked Vegetable Bowl Recipe
It is not necessary to cook meat dishes to have a delicious dinner or lunch! Today you want to treat baked vegetables! I liked it very much, very fragrant, excellent recipe.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut eggplant and zucchini into large pieces. Heat 2 tablespoons of sunflower oil in a frying pan and fry vegetables over high heat. Fried vegetables spread in a separate bowl.
    Cut eggplant and zucchini into large pieces.
Heat 2 tablespoons of sunflower oil in a frying pan and fry vegetables over high heat.
Fried vegetables spread in a separate bowl.
  2. Peel the potatoes and boil in salted water for 5 minutes after boiling. Drain the water.
    Peel the potatoes and boil in salted water for 5 minutes after boiling.
Drain the water.
  3. Onions and garlic finely chop and fry in 2 tablespoons of sunflower oil. Pepper cut into strips and add to the onions. Fry.
    Onions and garlic finely chop and fry in 2 tablespoons of sunflower oil.
Pepper cut into strips and add to the onions.
Fry.
  4. Clean the mushrooms and cut into large pieces. Add to onion with pepper. Fry.
    Clean the mushrooms and cut into large pieces.
Add to onion with pepper. Fry.
  5. Add 50 g of water, salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
    Add 50 g of water, salt and pepper to taste.
Bring to a boil, reduce heat, cover and simmer for 5 minutes.
  6. Add fried zucchini and eggplant. Stir gently and remove from heat.
    Add fried zucchini and eggplant. Stir gently and remove from heat.
  7. Form for baking grease with sunflower oil. Spread the potatoes. I have small potatoes and I cut them in half. If you have large potatoes, then cut it into slices.
    Form for baking grease with sunflower oil.
Spread the potatoes. I have small potatoes and I cut them in half. If you have large potatoes, then cut it into slices.
  8. Spread on top of roasted vegetables. Do not mix. Sprinkle with cumin.
    Spread on top of roasted vegetables. Do not mix.
Sprinkle with cumin.
  9. Tomatoes cut into large pieces and expose them to the vegetables across the surface. Sprinkle with grated cheese on top. Bake in a preheated oven at 180 degrees for 25 minutes.
    Tomatoes cut into large pieces and expose them to the vegetables across the surface.
Sprinkle with grated cheese on top.
Bake in a preheated oven at 180 degrees for 25 minutes.

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