In the warm season, when shops and markets are saturated with a variety of seasonal vegetables, it's time to cook something light, tasty and healthy. This dish can be stewed mushrooms with vegetables. Moreover, they are prepared very simply and quickly enough.
Selection and preparation of ingredients
For this dish, you need to choose fresh champignons without damage or dark spots on the surface. All vegetables should also be as fresh and not too overripe. They must be washed thoroughly, peeled potatoes and carrots, removed from the bell pepper core.
If the eggplant is already bitter (with dark seeds), they should be covered with salt for about 20 minutes, then rinse with cold water and let drain on a sieve or colander.
Important! This dish is perfect for vegetarians and good nutritionists. And also successfully complements the diet of fasting or dieters.
Stewed Mushrooms with Vegetables Recipe
1400-1500 g50 min.
red bell pepper
1/2 pcs.
yellow bell pepper
1/2 pcs.
salt, pepper, spices
taste
Nutritional value per 100 g:
Cut mushrooms and vegetables in any way, trying to keep the pieces not too small. Mushrooms can be cut into 4-5 mm wide slices, carrots - slightly thinner slices.
Zucchini, eggplant, potatoes and peppers, depending on size, cut into half rings or even smaller. If desired, add onions to the dish.
Place all ingredients in a deep bowl or other suitable volumetric utensil.
Vegetables and mushrooms must be well salted and pepper. If the eggplant was previously covered with salt, then its amount in the dish should be reduced.
Add olive oil and any spices, such as Provencal herbs. Mix well.
Pour everything into a baking sheet and spread evenly over the surface. If the sheet does not have a non-stick coating, then grease it with vegetable oil first.
Cut the tomatoes into halves and spread them evenly with a cut down on top of the remaining products.
Send the pan to the preheated oven (+ 190 ° C) and simmer for 30 minutes. Delicious diet stew vegetables are ready.
Cut mushrooms and vegetables in any way, trying to keep the pieces not too small. Mushrooms can be cut into 4-5 mm wide slices, carrots - slightly thinner slices.
Zucchini, eggplant, potatoes and peppers, depending on size, cut into half rings or even smaller. If desired, add onions to the dish.
Place all ingredients in a deep bowl or other suitable volumetric utensil.
Vegetables and mushrooms must be well salted and pepper. If the eggplant was previously covered with salt, then its amount in the dish should be reduced.
Add olive oil and any spices, such as Provencal herbs. Mix well.
Pour everything into a baking sheet and spread evenly over the surface. If the sheet does not have a non-stick coating, then grease it with vegetable oil first.
Cut the tomatoes into halves and spread them evenly with a cut down on top of the remaining products.
Send the pan to the preheated oven (+ 190 ° C) and simmer for 30 minutes. Delicious diet stew vegetables are ready.Video recipe
Recipe for Braised Mushrooms with Vegetables Video Recipe: Recipe for Stewed Mushrooms with Vegetables
Baked vegetables with mushrooms can be used both as a separate dish and as a side dish for meat or poultry. It looks very appetizing and, despite the low calorie content, perfectly saturates. Try it, and this recipe will certainly become one of your favorites.
