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Vegetable dishes and side dishes recipes. Complex vegetable side dishes: interesting recipes. Zucchini stew with onions and carrots
A successful garnish for fish will emphasize all the advantages of the dish, in the best possible way it will set off its taste and will contribute to the ideal assimilation of the valuable base product. A simple and concise or multicomponent and original addition will play an important role when serving food and can both improve and spoil the impression of the meal.
What side dish goes well with fish?
Having prepared a delicious fish dish, it is important to serve it correctly so that the work is not in vain, and the choice of a side dish is not the last place.
- Often served with fish fried potatoes, mashed potatoes or boiled rice, cooked according to the classic or more original recipe with the addition of other products.
- For supporters of a healthy low-calorie diet, the best side dish for fish is fresh vegetables, served in the form of slices or a light salad.
- Stewed or baked vegetables, all kinds of stews are suitable for such a meal.
- Least suited to fish dishes classic porridge(wheat, pearl barley, oatmeal, barley) or pasta.
- It is necessary to select the ideal side dish for fish individually for each recipe: the choice will depend primarily on the manner in which the base product was prepared.
- A side dish can be simple or complex, consisting of a main course and additional vegetable ingredients.
Garnish for stewed fish
Everyone can cook the simplest side dish for fish without additional recommendations. By cooking crumbly rice, sliced potatoes or mashed potatoes, you will be able to feed the family with a delicious dinner or lunch without unnecessary hassle, and the option presented below will surprise you with the sophistication of the meal and the harmonious combination of products.
Ingredients:
- potatoes - 600 g;
- broccoli - 500 g;
- butter - 50 g;
- salt, spices - to taste.
Preparation
- Boil potatoes until tender in salted water.
- Put broccoli inflorescences in a saucepan, boil for 3 minutes.
- Pour the broth into a separate container, and knead the vegetables with a crush or blender.
- The broth is added until the desired thickness is obtained and seasonings are mixed in if desired.
- Serve a healthy and tasty side dish for hot fish in tomato sauce.
Oven baked fish garnish
If a delicious side dish for fish in the form of boiled rice is nothing new to you and you want something original and unusual, use the recommendations from the following recipe. In this case, the base product will be baked in the oven, and on another baking sheet, one level below, you can cook ruddy potato wedges with carrots.
Ingredients:
- potatoes and carrots - 300 g each;
- feta cheese - 100 g;
- wine - 1 tbsp. a spoon;
- olive oil - 1 tbsp a spoon;
- parsley and dill - 10 g;
- garlic - 1-2 cloves;
- ground coriander, salt, pepper - to taste.
Preparation
- Cut potatoes and carrots into slices of the same size, salt, pepper, season with oil, wine, coriander and chopped garlic.
- The slices are baked for 40 minutes at 180 degrees.
- When ready, the garnish for the baked fish is sprinkled with crumbled cheese and herbs.
What side dish goes well with fried fish?
Garnish for fried fish is selected based on the fat content of the original product. Lean pollock or hake perfectly complements fried or boiled potatoes, seasoned with melted butter... Fatter varieties fried fish best served with boiled, baked or fresh vegetables: colored and brussels sprouts, broccoli, asparagus, zucchini.
Ingredients:
- Brussels sprouts - 350 g;
- orange - 1 pc.;
- garlic - 3 cloves;
- parsley - 1 bunch;
- lemon juice and olive oil - 25 ml each;
- salt, pepper, brown sugar, pine nuts to taste.
Preparation
- Boil cabbage in salted water for 7 minutes, adding lemon juice at the end.
- Drain the broth and dip the vegetable for a minute in ice water.
- Throw away the cabbage heads in a colander.
- A sauce is prepared from parsley, garlic, orange juice and pulp, chopping the ingredients in a blender.
- The mixture is seasoned with oil, salt, sugar and pepper, served with cabbage and pine nuts as a side dish for fried fish.
Vegetable garnish for fish
The vegetable fish garnish is versatile and goes well with any dish: boiled, fried or baked. Vegetables can be served fresh, seasoned with a sauce based on olive oil and lemon juice, baked in the oven or grilled. The composition is selected individually according to the availability of products and preferences.
Ingredients:
- eggplant, carrots and zucchini - 1 pc .;
- cherry tomatoes - 10 pcs.;
- green beans - 150 g;
- potatoes - 3 pcs.;
- lemon juice - 25 ml;
- Italian herbs - 2 pinches;
- salt, pepper, olive oil to taste.
Preparation
- Cut vegetables, season lemon juice, oil, salt, pepper and herbs, spread in a mold.
- Tighten the container with foil, cook at 200 degrees for 30 minutes.
- The foil is removed and the garnish for the fish is baked for another 15 minutes.
Rice garnish for fish
Delicious rice for a side dish with fish can be prepared by adding a few fried vegetables to the composition. In addition to the components suggested in this recipe, you can use others to choose from: Bulgarian Bell pepper, cabbage inflorescences, bean pods or asparagus, carrots, after cutting the components into small pieces.
Ingredients:
- rice - 1 glass;
- canned corn and peas - 150 g each;
- tomatoes - 4 pcs.;
- onion - 1 pc.;
- garlic - 1-2 cloves;
- olive oil - 40 ml;
- salt, pepper, Provencal herbs, herbs - to taste.
Preparation
- Boil rice until cooked.
- Onion and garlic are fried in oil.
- Lay in diced seedless tomatoes, corn and peas.
- Add rice, herbs, salt, pepper, heat for several minutes, stirring.
- Serve a garnish with fish, seasoned with herbs.
An ideal side dish for red fish is fresh or baked vegetables. The vegetable mix must be complemented with lemon slices and, if desired, lettuce leaves. Serve separately with mustard sauce or soy sauce and olive oil, to which add chopped herbs, lemon juice, a little honey and garlic.
Ingredients:
- tomatoes cucumbers, bell pepper- 1 pc.;
- olive oil - 20 ml;
- soy sauce - 20 ml;
- lemon juice - 1 tsp;
- garlic - 0.5-1 prong;
- chili peppers, black sesame seeds - to taste.
Preparation
- Mix oil with soy sauce and lemon juice, add garlic, chili and sesame seeds.
- Served on a plate with salad leaves, vegetables, poured over with sauce.
Zucchini garnish for fish
An ideal light fish garnish can be made with courgettes. Vegetable pulp, neutral in taste, is in perfect harmony with any fish dishes. Zucchini slices can be baked in the oven, steamed or simply fried in a pan, seasoned with aromatic herbs and spices of your choice and taste.
Ingredients:
- zucchini or zucchini - 450 g;
- garlic - 2 cloves;
- onion - 1 pc.;
- thyme sprigs - 3 pcs.;
- olive oil - 50 ml;
- salt, ground pepper - to taste.
Preparation
- Garlic and onion are fried in oil until aroma appears.
- Add chopped zucchini.
- Fry vegetables, stirring occasionally, until softened, but trying to keep the shape of the slices.
- Serve a side dish of zucchini with fish in a hot, warm or cooled form.
Garnish for fish on the grill
The right side dish will skillfully emphasize the dignity of a snack obtained in a similar manner, without interrupting its rich taste and amazing aroma. The ideal option would be vegetable cuts, a salad of herbs with vegetables, a boiled vegetable mix, or vegetables fried with fish on the grill.
Ingredients:
- tomatoes and cucumbers - 2 pcs.;
- lettuce leaves - 1 bunch;
- green onions, parsley and dill - 1 bunch each;
- feta cheese (optional) - 100 g;
- olive oil - 70 ml;
- lemon juice - 50 ml;
- wine vinegar - 1 tbsp. a spoon;
- garlic - 1 prong;
- salt pepper.
Preparation
- Cut cucumbers, tomatoes, herbs and mix with salad.
- Add crumbled feta cheese if desired.
- Combine oil, vinegar, lemon juice, salt, pepper and garlic.
- Flavored with the resulting dressing garnish of vegetables to fish.
Boiled fish garnish
It is a dietary item or is used in a healthy diet, therefore, an appropriate side dish must be selected for it. In addition to boiled rice or potatoes, fresh vegetables or steamed ones are ideal for such a meal. Any sauce served separately will add harmony of taste to the dish.
Ingredients:
- potatoes, carrots, asparagus, broccoli inflorescences - 500 g;
- flour - 1 tbsp. a spoon;
- butter - 30 g;
- vegetable broth - 400 ml;
- lemon juice - 1.5 tbsp. spoons;
- salt, seasonings - to taste.
Preparation
- Boil vegetables until tender or in a saucepan.
- Saute the flour in butter, pour the broth in a thin stream, stirring, season the sauce to taste, heat until thickened.
- Served with boiled fish with white sauce.
Pumpkin garnish for fish
A healthy side dish for fish can be made with pumpkin. Bright in color, rich in taste, the pulp of a vegetable, baked with the addition of aromatic herbs, will be a great addition to fried, baked or steamed dishes. Both hot and cold, the appetizer has excellent taste characteristics.
Vegetables are an excellent addition to fish, meat and poultry. Below you will find recipes for preparing vegetables for a side dish.
Frozen vegetable garnish
Ingredients:
- a mixture of frozen vegetables - 800 g;
- mayonnaise - 1 tbsp. a spoon;
- sour cream - 1 tbsp. a spoon;
- dried oregano, basil, black and red ground pepper - pinch each;
- soy sauce - 30 ml.
Preparation
Put the mixture of frozen vegetables in a dry frying pan. You do not need to defrost vegetables beforehand. As they heat up and thaw, a liquid will form. As soon as it boils, add dried oregano, basil and pepper. We mix all this and simmer for 15 minutes under a closed lid. If during this time the liquid has time to evaporate, then you can add a little water. After that add sour cream, mayonnaise, etc. Mix well, add salt if necessary and turn off the heat. A delicious side dish of frozen vegetables is ready!
Garnish for meat from vegetables
Ingredients:
- broccoli - 400 g;
- sweet pepper - 1 pc.;
- onion - 1 pc .;
- leeks - 1 pc .;
- carrots - 1 pc.;
- olive oil - 50 ml;
- salt, black pepper.
- greenery.
Preparation
Throw broccoli inflorescences and carrots, cut into slices, into boiling water. After the water boils, boil for about 1 minute, and then put it in a colander and rinse under cold water... This is necessary in order not to lose the bright color of vegetables. Cut the leek into strips.
Heat olive oil in a frying pan, put bell pepper in it and onion cut into half rings. Stir and fry for 2 minutes. After that, lay out the carrots and fry the same amount. Finally, add broccoli, mix everything again and cook for another 2-3 minutes. If desired, you can also add a hot pepper pod. Salt and pepper to taste, and sprinkle with chopped herbs before serving.
Vegetable chicken garnish
Ingredients:
- young zucchini - 2 pcs.;
- eggplant - 3 pcs.;
- bell peppers - 3 pcs.;
- champignons - 350 g;
- tomatoes - 4 pcs.;
- sweet onion - 2 pcs.;
- salt, Italian herbs to taste;
- vegetable oil for frying.
Preparation
We wash and clean vegetables and mushrooms. We clean the zucchini, peppers and eggplants from seeds. Pour boiling water over the tomatoes, and then peel them. Cut all ingredients into cubes. Heat vegetable oil in a brazier, put chopped onion and fry until golden brown. Then we spread the bell peppers and zucchini. Stir and simmer for 6-7 minutes over low heat.
Add eggplants and sprinkle with Italian herbs. Fry until half cooked. At the end, lay out the mushrooms and tomatoes. Gently mix everything, salt to taste and simmer until tender. A delicious side dish of vegetables for chicken is ready.
Baked vegetable garnish
Ingredients:
- eggplant - 400 g;
- sweet pepper (red) - 250 g;
- garlic - 2 cloves;
- olive oil - 30 ml;
- spinach, parsley;
- salt, pepper - to taste.
Preparation
Put the pepper and eggplants on a wire rack in the oven and bake for 40 minutes at a temperature of 200 degrees, turning them several times so that the vegetables are baked well. And so that during the baking process the eggplants do not burst, we pre-prick them in several places with a fork. Peel the finished eggplants (in well-baked eggplants, it is removed very easily) and cut into cubes, in the same way we cut the pepper.
Add olive oil, chopped parsley, chopped spinach and chopped garlic to the vegetables. Mix all this and salt to taste. This side dish will be a great addition to meat or sausages fried over coals.
Vegetable side dishes perfectly complement the taste of the main course. They are usually served with poultry, meat, fish or seafood. As a rule, they contain several amenable to preliminary culinary processing. Today's post will feature original, simple and quick recipes preparation of a complex side dish.
Grilled option
Vegetables prepared according to the recipe described below can be not only an excellent addition to a kebab, but also a completely independent dish. To fry four servings, you will need:
- Two red sweet peppers.
- One eggplant and one zucchini each.
- Four ripe tomatoes.
As with any complex side dishes, this option doesn't only consist of vegetables. Additionally, you need to stock up on the juice of half a lemon, olive oil, salt and spices.
Process description
All vegetables are washed under cool running water. The pepper is freed from seeds and divided into eight approximately equal parts. It is convenient to do this with a sharp kitchen knife. Cut fresh zucchini, tomatoes and eggplant into not too thin slices. Vegetables prepared in this way are sprinkled with three tablespoons of olive oil.
After that, they are lightly salted, sprinkled with your favorite spices and fried on a wire rack on both sides. Put the prepared vegetables on a plate, sprinkle with lemon juice and two tablespoons of good olive oil. It is fragrant and extraordinary tasty dish will surely end up on the pages of your personal cookbook, which tells you how to prepare complex side dishes.
Option with green beans and mushrooms
Using this recipe, you can prepare a tasty and well-balanced dish relatively quickly. The process itself does not take too long. Therefore, in just half an hour you can satisfyingly feed your entire family. It is also important that complex side dishes based on green beans and mushrooms are rich in fiber and vegetable protein. And this contributes to the normalization of the digestive system. Before starting cooking, be sure to make sure you have:
- Eight hundred grams of frozen green beans.
- Two large onion heads.
- A couple of chives.
- Two hundred grams of fresh champignons.
Like any other complex side dishes, this option involves the use of additional components. In this case, you need to stock up on a small amount of high-quality vegetable oil, salt and spices in advance. For those who are not too fond of green beans, we can recommend replacing this vegetable with Brussels sprouts or young shoots of green peas. From this ready meal will acquire a completely different taste and aroma.
Algorithm of actions
Place in a saucepan filled with salted water, put on fire, bring to a boil and boil for five minutes. After that, it is thrown into a colander and waited for excess liquid to drain.
Onion, pre-peeled and cut into half rings, is fried in a saucepan. When it becomes transparent, thin slices of champignons are also added there. Mix everything well and continue to cook until the moisture has completely evaporated. After there is no liquid left in the saucepan, which is released in the process heat treatment mushrooms, boiled green beans and chopped garlic are poured into it. All this is salted, mixed well and kept on fire for about five minutes.
For complex vegetable garnishes to acquire a richer taste, vegetable oil can be replaced with butter. Instead of champignons, you can take any other mushrooms.
Each vegetable is good in its own way and healthy in its own way, and vegetable side dishes prepared from them will give a head start. meat dishes... Vegetable side dishes can serve as independent dishes. On ordinary days, vegetable side dishes act as an important part of lunch or dinner, improving the taste and benefits of meat or fish dish, enriching them with vitamins and healthy fiber.
Vegetable side dishes are prepared easily, simply, quickly, any vegetable in them is in place, and spices and fresh herbs we are always ready to improve the taste of the dish and set off every ingredient present in it. It is no coincidence that Great Lent falls just at the time when our body needs the whole gamut of benefits and taste of vegetables. Cook vegetable side dishes with pleasure, do not neglect them, and the result and benefits will not be long in coming.
Vegetable garnish "Beetroot ragout with vegetables"
Ingredients:
500 g beets
1-2 onions
2 carrots,
3-4 potatoes,
3 tomatoes in own juice homemade,
a few cloves of garlic
fresh parsley,
vegetable oil,
some wine vinegar
salt, black pepper, spices - to taste.
Preparation:
For the future stew, choose sweet, dark burgundy beets so that the cooked dish has both taste and color, and looks delicious. Cut the beets into cubes and fry, stirring occasionally, over low heat in a pan with preheated vegetable oil... Then add the carrots, also cut into cubes. Lightly darken the vegetables together and add the potatoes to them. In a separate skillet, fry the finely chopped onion in a little vegetable oil until golden brown. When the potatoes become soft, add the onions to the rest of the vegetables, send the tomatoes cut into slices along with the juice there, salt, season the stew with spices and simmer for a few more minutes, stirring occasionally. Season the finished dish with chopped garlic, chopped parsley and wine vinegar to taste.
Vegetable side dish "Potatoes stewed with vegetables"
Ingredients:
500 g potatoes
150-200 ml of water,
1-2 carrots,
1 celery root,
2 sweet colored peppers,
1-2 onions
2-3 cloves of garlic,
vegetable oil,
salt, dill or parsley to taste.
Preparation:
Cut the washed and peeled potatoes into cubes, place in a saucepan or saucepan, add water and put on fire. Also, dice the carrots and celery (you can grate on a coarse grater), cut the pepper and onion into small pieces. Add all the chopped vegetables after 10 minutes to the cooking potatoes. Add some vegetable oil at the same time. Simmer vegetables under a closed lid for 25-30 minutes. 5 minutes before cooking, add chopped garlic to the dish, and serving, sprinkle with finely chopped herbs.
Beetroot caviar with carrots and garlic
Ingredients:
500-700 g of beets,
1 large carrot,
bulb,
2 tomatoes,
a few cloves of garlic
a few tablespoons of any vegetable oil,
salt, sugar, black pepper, dill and parsley to taste.
Preparation:
Grate the prepared beets and carrots on a fine grater and, putting the resulting mass in a pan with heated vegetable oil, simmer over low heat under the lid until soft. To make tomato puree, pass the tomatoes through a meat grinder or simply chop the tomato pulp as small as possible with a knife. You can first remove the peel from the tomato by pouring boiling water over them, or you can leave it as it is. Separately fry the chopped onion with tomato paste and add to the vegetables. Adjust the taste of the dish yourself with the help of pepper, salt and sugar, stir and remove from the stove. Let the caviar cool, as it is deliciously good only when cold. Serving to the table, sprinkle the dish with chopped garlic and finely chopped parsley or dill, you can add a little chopped green onions. This will not spoil the taste of the dish, but only make it brighter.
Zucchini stew with onions and carrots
Ingredients:
500 g zucchini
1 carrot,
1 onion
a few cloves of garlic
any vegetable oil,
salt, pepper, dill - to taste.
Preparation:
If fresh zucchini is not available, use frozen ones for future use. Cut fresh or pre-thawed courgettes into medium-sized cubes and set aside for now. In a frying pan with vegetable oil, fry until golden brown carrots grated on a coarse grater or chopped into small cubes (whatever you like best) and chopped onions. Add the zucchini to them and simmer, remembering to stir from time to time, covered for 25-30 minutes. Then salt and pepper the dish, and 5 minutes before cooking add the dill and garlic chopped into thin slices.
Cabbage stewed with vegetables "Vitamin supper"
Ingredients:
1 small head of cabbage (weighing 1 kg),
2-3 tomatoes,
2-3 potatoes,
any vegetable oil,
salt, red pepper, dill or parsley - to taste.
Preparation:
Pour some water into a saucepan or saucepan and bring it to a boil. After that, put the finely chopped cabbage in it and simmer over medium heat until it settles, becoming a little softer. Then send the potatoes and tomatoes cut into slices or cubes to the cabbage, add a little vegetable oil, mix and simmer until cooked. Season to taste with salt and pepper as you cook. Add fresh chopped dill to an already prepared dish, serving it to the table. Instead of fresh dill, you can add salted, dried or frozen to the dish. These timely stocks of greens often come to the rescue in preparation. vegetable dishes, and not only them. And one more thing: carrots, onions or the same sweet peppers are not provided for in the recipe for this dish, but you can always add these vegetables if you wish, and you will have a new, original and mouth-watering dish.
Stewed carrots in a pot
Ingredients:
6 carrots,
4 cloves of garlic
1 lemon
3-4 tbsp. l. odorless vegetable oil,
a little ground cinnamon
a pinch of sugar
salt, pepper and parsley to taste.
Preparation:
Chop the thoroughly washed and peeled carrots into thin slices, mix with vegetable oil, garlic passed through a press and finely chopped parsley. Add a little salt and pepper to taste, pour in the juice squeezed from lemon, let stand for a while and transfer everything to a pot. Add water and cook in an oven preheated to 180 ° C until fully cooked, that is, until the carrots are soft, about 35 minutes. When the time is up, turn off the oven, and leave the pot warm there for another 15-20 minutes.
A little trick of this dish lies in the fact that hot it is a great side dish, and cold it is an excellent appetizer.
Try these vegetable side dishes in a slow cooker. Just add very little water, as it does not evaporate during cooking, like from pots in the oven. Set the "Bake" mode for 40 minutes, then the vegetables underneath will brown slightly. And if you use the "Stew" mode, the vegetables will be tender, and the dish is quite suitable for a children's table.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
