Potatoes with vegetables cooked in the oven according to this recipe turns out to be very fragrant and colorful, despite the simplicity of the ingredients.
The dish is especially good because it is wonderful both hot and cold, and at any time, including on fast days. It can be served as a main hot dish or as a salad, as well as a side dish for meat.
The uniqueness of this dish is that, leaving the composition of the marinade unchanged, you can adjust the amount of this or that vegetable to your taste.
The cooking process does not require much effort, and the result will surely please.
Ingredients:
Vegetables:
Carrots - 300 g
Beets - 300 g
Onions - 200 g
Garlic - 9 cloves
Potatoes - 600 g
For the marinade:
Pomegranate sauce - 4 tablespoons l.
Soy sauce - 3 tbsp l.
Wine vinegar - 1 tbsp l.
Olive oil - 2 tbsp. l.
Maple syrup - 1 tbsp l.
Ground coriander - 0.33 tsp l.
A mixture of Provencal herbs - 1 tsp l.
Dill - 1 bunch
Preparation:
Step 1: You should start cooking with the marinade. Prepare the ingredients you need for it. If pomegranate sauce is not available, natural sour juices (pomegranate or cherry) can be used. Dill can be used both fresh and frozen. If there is no olive oil, you can take sunflower oil without a pungent smell. Maple syrup can be substituted for honey if desired.
Step 2: Mix in one container pomegranate and soy sauces, maple syrup, ground coriander, a mixture of Provencal herbs, wine vinegar (red or white, or apple cider) and olive oil.
Step 3: Finely chop the dill greens with a knife.
Step 4: Add the chopped dill to the marinade and stir again.
Step 5: Now prepare the required vegetables. In the list of ingredients, their weight is indicated already in a purified form.
Step 6: Cut the beetroot root into half rings, and then cut into cubes along their height.
Step 7: Pour the marinade over the beetroot bars and mix thoroughly so that each piece is not left without attention.
Step 8: Cut carrots and onions into half rings.
Step 9: Place the chopped vegetables on top of the beetroot and mix thoroughly.
Step 10: Cut the potato tubers into bars, as for deep-fried fried potatoes.
Step 11: Line a heat-resistant container with baking foil (for example, a springform tin with a diameter of 26 cm). This is necessary so that the vegetables do not burn and the marinade is preserved. The width of the foil will not be enough, so fold two sheets of the same required length "face to face" and make 4-5 tight folds along the long side according to the roll principle - this is an imitation of a tight seam. Carefully unfold and cover the form with the resulting "canvas". It is important not to tear the foil. Spread the potatoes evenly.
Step 12: Top with the pickled vegetable mixture. Arrange the garlic cloves over the vegetables (if very large, then cut into 2 - 4 cloves).
Step 13: Fold to the center of the edge of the foil. Additionally, close the top of the mold tightly with another sheet of foil. Preheat the oven to 190 degrees. Cook potatoes with vegetables covered for up to 60 minutes (for the specified amount of products). Cooking time depends on the oven and the degree of digestibility of the ingredients in the dish and their volume. Care must be taken when checking vegetables for readiness, as there is hot steam under the foil.
Step 14: Gently mix the prepared vegetables with the marinade. To do this, it is better to place them in another container, so you can ruin everything by damaging the foil.
Step 15: Put the dish on a common plate or in bowls in portions, garnish with finely chopped herbs (cumin, dill, parsley or onion feathers).
Potatoes with vegetables in the oven turns out to be a colorful and self-sufficient dish, but it will not be completely it is superfluous to serve it with a salad of fresh juicy vegetables (cucumbers, tomatoes, peppers), lettuce and greenery. Even a piece of just boiled meat will come in handy.
Cook for fun and for fun! Bon Appetit!
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