Vegetable Garnish For Meat, Recipe With Photo

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Vegetable Garnish For Meat, Recipe With Photo
Vegetable Garnish For Meat, Recipe With Photo

Video: Vegetable Garnish For Meat, Recipe With Photo

Video: Vegetable Garnish For Meat, Recipe With Photo


Eggplant - 1 pc;

Cherry tomato - 8 pcs;

Cauliflower - 300 g;

Champignons - 6 pcs;

Bulgarian pepper - 2 pcs;

Lemon - 1/2 pc;

Garlic - 5 cloves;

Onions - 2 pcs;

Mayonnaise - 4 tablespoons;

Soy sauce - 4 tablespoons;

Vegetable oil - 2 tablespoons;

A mixture of Provencal herbs - 1 tsp;

Ground black pepper - 1/2 tsp;

Salt to taste.

  • 77 kcal
  • 40 minutes
  • 40 minutes

Photo of the finished dish

Step by step recipe with photo

It is very difficult to say which side dish is best served with meat. Without going into details about the compatibility of products, I want to note that this one is the most successful in our family. In winter, it turns out to be not so budgetary, but especially expected and beloved. We can say festive. Can you make such a side dish for meat on the New Year's table? (In the morning, the cold one from the fridge is delicious too!:)

So, first you need to purchase the following products:

Peel the eggplants, cut into slices, put the first layer on a baking sheet. I cooked the cauliflower in salted water for 3 minutes. Then I put it on the eggplant.

Top with chopped champignons.

Next is the turn of bell pepper. It must be peeled and cut into half rings.

Cut the cherry tomato into halves or leave whole.

Now the most important thing is to prepare a delicious dressing for the vegetable side dish. Combine mayonnaise, vegetable oil, soy sauce and a pinch of salt. Squeeze the garlic into the dressing and add the chopped onions. Stir. You can add 100 ml. water, if you want the vegetables to be stewed more than baked. Pour the dressing evenly over the vegetables.

Place lemon slices on top and sprinkle with spices: I have a mixture of Provencal herbs and black ground pepper.

This yummy vegetable should bake for about 20 to 30 minutes. If you don't want dried vegetables on top, cover the baking sheet with foil. On the other hand, I like slightly dried vegetables, especially lemon with spices. Then they are mixed with soft vegetables that were on the bottom of the baking sheet and you get not only vegetables of different taste in one dish, but also a different texture.

Very tasty, and festive in winter.

PS: I had half a carrot left from lunch and I cut it there too. The funny thing is that most of all were tagged on her, maybe because she was not enough …:)

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