Unusual dishes with seasonal vegetables

End of summer - the time of harvest, which means that we have in abundance appear a variety of fresh vegetables. Do not rush to make them preparations for the winter, because of the vegetables can be cooked many delicious dishes and enjoy them right now. And so you are not puzzled what to cook this, we have compiled for you a few proven recipes.

Vegetable lasagna

The classic lasagna prepared with the addition of minced meat, vegetable lasagna but it is not inferior in taste. Fans of this dish is not less, moreover, it is the perfect recipe for vegetarians.

You will need:

lasagne sheets - 6 pc.

sweet pepper - 1 pc.

onions - 1 pc.

zucchini - 1 pc.

Tomato paste - 300 g

Cheese - 100 g

basil

Preparation:

All vegetables cut very finely. So they will cook faster, and lasagna will not fall apart. Preheat a frying pan olive oil. Send in a frying pan and fry the onion for 5 minutes. To add the onions pepper, mix well and fry for three minutes more. At the end, add the zucchini. Fry for another five minutes. While dozharivayutsya vegetables, grate cheese on a coarse grater. The bottom of a baking dish (suitable rectangular) Apply a thin layer of tomato paste. Share a first layer of pasta sheets. Pre sheets do not boil. Each layer must be completely covered by the sheets, the sheets can break off from the desired pieces, if necessary. On top of the sheets cause the tomato paste again, then expanded fried vegetables and sprinkled with cheese. Top with the next layer sheets and filling. Return layer also sprinkled with cheese. Bake in oven at 180 degrees 40-50 minutes. Finished lasagna let stand 10 minutes, then cut into squares.

Eggplant baked with cheese

Eggplant baked with cheese, a well-known recipe. For variety, you can put on top of the second piece of eggplant, and you get an interesting dish. Try it!

You will need:

eggplant - 2 pcs.

cheese

tomatoes - 2-3 pcs.

basil

olive oil

salt

pepper

Preparation:

Eggplant cut into disks approximately 1 cm thick, sprinkle with salt and leave for 1-2 hours to give vegetable juice. Finely chop the tomatoes. Basil crushed in a blender until a pasty mass, to fill with oil and salt (can also extrude the garlic). When the eggplants are ready, wet them with a paper towel and fry until cooked (on a pan-grill or conventional). Preheat oven to 200 degrees. Cut the cheese. Fried discs of eggplant lay on a baking sheet, the laid paper baking, brush them with a paste of basil. Half drive to put the pieces of cheese and eggplant close second. Send in the oven for a few minutes, until the cheese melts. Then put on a plate, add the chopped tomatoes, drizzle with olive oil, salt and pepper to taste.

Fritters zucchini

some simple but very tasty dish. With the correct dosage of oil does not harm the figure.

You will need:

courgettes - 2 pcs.

onion (optional)

egg - 1 pc.

dill

salt and pepper to taste

flour or breadcrumbs

oil for frying

sour cream for serving

Preparation:

In a bowl, mix grated squash, onion, fennel, salt and pepper. Mix until uniform. Add the flour and breadcrumbs until the consistency of which can form pancakes. Good warm up in a frying pan. Then put pancakes and fry until golden brown on one side, about 5 minutes. Flip the pancakes and fry the second side. Remove from the pan and place on paper towel to get rid of excess oil. Serve hot with sour cream.

Tomato soup

Tomatoes are not stored for a long time, and sometimes holiday harvest is so great that you can not eat quickly. This soup will help to cope with a lot of tomatoes, besides it is really tasty.

You will need:

tomatoes - 2 kg

onions - 1 pc.

garlic - 1 head

herbs to taste (basil, thyme, oregano)

cream - 200 g (optional)

Salt - 1 1/2 tsp..

sugar - 2 tsp..

olive oil

Preparation:

Since tomatoes need to remove the skin. To do this, make an incision crossed and scalded with boiling water the tomatoes. Slice the tomatoes slices, put them into a baking dish with the coarsely chopped garlic. Bake in oven at 180 degrees for approximately 40 - 45 minutes. While baked tomato, onion cut into cubes and simmer in olive oil in the pan for about 5 minutes until soft. Add to the onions ready tomatoes, pour the water and bring to a boil. Grind the blender tomato weight, add the cream (here a matter of taste, without cream also received excellent), sugar, spices, salt to taste and let simmer for another three minutes. Then pour into bowls. Such soups are well suited toast or crackers.

in a rural Potatoes

When the potatoes are cool, and also seasoned with herbs and garlic - no meat is not necessary! Although, of course, it is possible to prepare and garnish.

You will need:

Potatoes - 500 g

vegetable oil

garlic (optional) - 2-3 cloves

Any grass (basil, thyme, oregano or ready mix)

salt and pepper to taste

fresh herbs for decoration

Preparation:

Heat oven to 170 degrees. If new potatoes can be carefully wash it with a brush, without cleaning or clean, if the skin is thick. Cut the potato slices. Garlic clean and skip through the press. In a bowl pour the vegetable oil, add garlic, salt and herbs. Mix well. Put the potatoes in a bowl with the spices, mix thoroughly, so that each piece has been oiled. Put the potatoes on a baking sheet with one layer and send in a preheated oven. Bake potato wedges for 25 minutes, then turn the pieces on the other side and bake for 15 minutes. Put the potatoes on a platter and garnish with dill.

Ratatouille

Probably everyone remembers the eponymous cartoon about a little mouse-chef. If you have long wanted to repeat his signature dish, here is the recipe.

You will need:

eggplant - 2 pcs.

for the tomato sauce:

zucchini (or squash) - 1-2 pieces.

tomatoes - 4 pcs.

tomatoes - 4-5 pcs.

onions - 1 pc.

hot red pepper - to taste

sweet pepper - 1 pc.

parsley - 2-3 sprigs

Olive Oil - 1-2 tablespoons

Garlic - 1 clove

sugar - to taste

olive oil - 3 tbsp. l.

salt

freshly ground pepper

Preparation:

Eggplant cut thin circles, 2-3 mm thick. Sprinkle with salt and leave for 20-30 minutes (this step can be skipped if you are sure that the eggplant will not taste bitter). Then rinse and dry the salt. Zucchini cut into circles the same as the eggplant. Tomatoes and cut into circles or polukruzhkami (depending on the size of tomatoes). Prepare the tomato sauce. To this end, peel and finely chop the onion. Peppers remove seeds and cut into small cubes. Tomato peel and minced in a blender (or diced). Heat the oil in a frying pan, put the onion, a little salt and fry until soft. Put the peppers and cook, stirring occasionally, 5 minutes. Add chopped tomato pulp, salt and pepper, add sugar and stir. Simmer over a low heat, stirring occasionally for 10-15 minutes (the sauce can be added to the chopped parsley or basil greens). On the bottom of the mold for baking Place half of tomato sauce (sauce remaining defer supply). Place the vegetables, alternating: a circle of tomato, eggplant circle, circle the tavern. Thus laid the vegetables until the entire form is filled. Connect chopped parsley, hot pepper (optional), garlic and stir. Ratatouille salt, sprinkle with chopped herbs with garlic and pepper, and drizzle with oil. Cover form parchment paper and bake for 1 hour heated to 190-200 ° C oven. Remove the dish from the oven and let stand 10 minutes. Vegetables on a plate and serve with the remaining tomato sauce.

Warm salad of zucchini and eggplant

This salad can be served as samotoyatelnoe dish, but you can turn it into a garnish - a universal thing.

You will need:

eggplant - 2 pcs.

courgettes - 2 pcs.

Sweet pepper - 1 pc.

greenery

salt

olive oil

balsamic vinegar (or other filling of your choice)

Preparation:

Preheat oven to 180 degrees. Vegetables arbitrarily cut, pieces should not be too thick, so it's best propechetsya. Share vegetables pan, sprinkled with oil and bake for 30-40 minutes until done, stirring periodically. Give the vegetables to cool slightly, then put on a large plate. Add chopped herbs, a little drizzle with olive oil, salt well and add balsamic vinegar, or other filling.

Omelette Spanish

An omelet can be prepared not only for breakfast. I should add the zucchini and potatoes in it, and it turns into a full dinner. Rich and easy at the same time.

You will need:

squash or zucchini - 2 pcs.

Potatoes - 3-4 pcs.

Garlic - 2 cloves

egg - 6 pcs.

salt

pepper

grass or herbs to taste

Preparation:

Marrow and peeled potatoes cut into circles. Sauté the zucchini until tender and shift them in a bowl. Then brown the potatoes with the addition of chopped garlic. Transfer the zucchini to the pan, pour the vegetables with a mixture of beaten eggs, salt, pepper and herbs or dried herbs. Fry omelet another 10 minutes and it can be supplied to the table.