Recipe Stewed vegetables in a slow cooker. Calorie, chemical composition and nutritional value.

A multi-cooker can help the housewife simplify her daily life. Using this device, the process of preparing all dishes will be greatly simplified. After all, it’s enough to wash and cut the ingredients or take frozen preparations so that half the job is done. To complete the process, you only need to select the required mode and cooking time, and the device will do the rest.

How to cook vegetables in a slow cooker

Vegetables are one of the best side dishes for both meat and fish. The composition, enriched with vitamins and minerals, makes them the basis of proper nutrition.

In addition, preparing vegetables in a slow cooker is very simple; the following types are available:

1. Roasting.
   As a rule, it is used as an initial stage; later, the dish is either stewed or baked. To use this function, you need to select the “Frying” button on the panel.
2. Cooking.
   The method is convenient for preparing ingredients for various salads. Water is poured into the bowl of the device, the “Soup” or “Cooking” function is set. Vegetables are cooked differently and the time will vary depending on the size.
3. Extinguishing.
   It is a common way to cook vegetables. Both pre-processing in the form of frying and direct transition to using the “Stew” function are allowed. Usually the dish is prepared for about an hour.
4. For a couple.
   Water is poured into the equipment container, and a special sieve is placed on top; chopped vegetables must be placed on it. Next, the “Steam” function is selected and the cooking time starts. Usually 15-20 minutes is enough.
5. Baking.
   The bowl is greased with oil and vegetables are placed, usually in layers. Then select the “Baking” mode, set the timer for 1 hour.

Mexican “Fajitas” in Russian style

Try this simple Mexican recipe for vegetable stew with chicken. It can be safely included in the holiday menu.

Compound:

• 1 kg chicken fillet;
• 0.4 kg of tomatoes;
• 3 pcs. multi-colored bell peppers;
• onion;
• fennel;
• 5-6 garlic cloves;
• 2 tsp. chopped chili;
• 2 tsp. caraway;
• 1 tbsp. l. paprika;
• ½ tsp. coriander;
• salt;
• freshly ground black pepper;
• 2 tbsp. l. lemon or lime juice;
• 1 tbsp. l. honey

Preparation:

1. Wash the tomatoes. We'll leave a couple of pieces and chop the rest coarsely. Let's put them in a multi-bowl.
2. Peel the bell peppers from the stalk and chop them into strips. Add to the tomatoes and set a couple of pieces aside.
3. Peel the onion and fennel and cut into thin half rings. Add to the multibowl and mix everything.
4. We clean the garlic cloves, finely chop them with a knife and add them to the rest of the products.

5. Wash and dry the chicken fillet.
6. Combine chili, cumin, coriander, salt, freshly ground pepper and paprika. Stir and rub the meat with spices.
7. Place the fillet on top of the vegetables.

8. Finely chop the remaining tomatoes and peppers with a knife and place on the meat.

9. We set the “Stew” option, cooking time – 2.5-3 hours.
10. At the end of the program, remove the fillet and cut into thin strips. Then return the meat to the multibowl.
11. Now we need to drain approximately 1 tbsp. the resulting juice.
12. Separately, combine lemon or lime juice with honey, add pepper and salt, mix.
13. Pour the dressing into the multi-bowl, stir and leave the dish for fifteen minutes with the lid closed.
14. This is such a beauty we have!

On a note! This dish can be wrapped in pita bread when serving.

Stewed vegetables in a slow cooker

Stewed vegetables in a slow cooker are one of the most versatile recipes. After all, they can either complement meat dishes or act as the main dish. To prepare, you will need to chop assorted vegetables and simmer in the same mode. If you find zucchini with a bitter aftertaste, you should first soak it in cool water. The liquid should be salted, and the soaking time should be around 30 minutes.

Ingredients:

• eggplants – 450 g;
• bell pepper – 140 g;
• tomatoes – 250 g;
• onion – 120 g;
• garlic – 5 dollars;
• butter – 40 g;
• salt - to taste.

Cooking method:

1. It is necessary to trim the eggplant on both sides, removing the tails and cleaning the inside of the vegetable.
2. The onion must be peeled and cut into large pieces.
3. Press the “Stew” button on the appliance panel, pour oil into a container and place the prepared vegetables.
4. Cook everything for 20 minutes.
5. Cut the tomatoes into slices and press the garlic using a press.
6. Pour everything into the equipment bowl and add salt, cook for another 10 minutes.

10+ dishes of national flavor: lobio, antipasti, chickpea stew and artichokes

Roasted pepper antipasti in a slow cooker

The savory Italian appetizer got its name because it is usually served before pasta (Italian “anti” - “before”), both hot and cold.

Considering that the multicooker bowl is small in volume and cannot accommodate many different vegetables, it is most convenient to cook peppers in it.

These are exactly what Michelle Pfeiffer served to the brave FBI agents in Malavita.

For two servings you will need:

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And as a finishing touch, Italian focaccia or ciabatta for serving.

If you often bake bread at home, both can be prepared using homemade yeast-free sourdough.

Grease the bottom of the multicooker with olive oil and lay out the peppers cut into wide strips.

Cook in the “Bake” mode for 40 minutes, turning over halfway through.

Afterwards, leave the vegetables to cool, remove the skin from the pepper, mix with garlic passed through a crush, olives cut in half, salt and spices.

Leave the finished snack in the refrigerator for several hours and serve with fresh crusty bread.

Ratatouille

Remember how the cartoon rat charmed the stern restaurant critic with a simple meal?

It's true: ratatouille, a favorite food of French farmers, is nothing more than vegetables stewed in tomato sauce.

Our adapted recipe with photos is quite suitable for those who adhere to a strict diet - a hearty and healthy lunch will not be left behind.

Among the spices, Provençal herbs fit perfectly into the picture: rosemary, thyme, basil, sage.

Cut the zucchini and eggplant into slices, add salt and leave for 10 minutes to release the juice. We also chop 3 tomatoes.

From the rest we prepare a sauce: blanch, remove the skin, finely chop and simmer with a little water, pass through a blender, salt to taste.

Place vegetables in rows on a layer of sauce in a bowl, pour the second half with two tablespoons of butter and finely chopped parsley on top. Cook in the “Baking” mode for half an hour.

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Spicy stew with pumpkin and chickpeas

Chickpeas, aka lamb or chickpeas, aka the magical raw material for hummus, will make the most ordinary homemade stew nutritious and tasty.

Just be sure to soak it in water for a few hours before cooking.

Place chopped carrots and potatoes into the slow cooker, add chickpeas, add water and cook for 20 minutes in the “Stew” mode.

Add blanched and finely chopped tomato, pumpkin, spices, minced garlic, season with vegetable oil, herbs to taste and simmer for another 5-10 minutes until the pumpkin is ready.

Lobio in a slow cooker

A simple and satisfying national Georgian dish is easy to prepare in a slow cooker and, of course, the most important thing about it is to add a real ethnic flavor with the help of adjika and khmeli-suneli.

Soak the beans in water for 12 hours to speed up the cooking time, otherwise the beans will take four hours to simmer.

Place them in a cooking container and fill with water until the liquid covers about two fingers.

Let it simmer for an hour and a half in the “Pilaf” mode, add chopped garlic and onions, whole capsicum and vinegar.

After time, add peeled, finely chopped tomatoes, chopped cilantro, spices to taste and a couple of tablespoons of oil.

Cook the dish for another 15 minutes in the “Stew” mode.

Tip: while traveling in Georgia, I discovered an amazing seasoning - Svan salt. A mixture of various spices and salt originally from Svaneti is an excellent replacement for all spices if you haven’t figured out what to combine with what yet. The traditional composition of Svanetian salt: salt, fenugreek, garlic, cumin, hot red pepper, dill and coriander seeds, saffron.

Artichokes in Italian

Well, if you come across a vegetable that looks like a big lump, this is a great opportunity to experiment with flavors and prepare a healthy Mediterranean delicacy.

Firstly, the artichoke is a triumph of taste for your taste buds; secondly, it is allowed for diabetes; and thirdly, it is rich in B vitamins.

As a bonus, it cleanses the kidneys and liver of waste and toxins. The recipe is heaven for the lazy cook.

We take:

Choose seasonings according to personal preferences - paprika, coriander, parsley and bay leaf are combined with artichokes.

We wash the vegetables thoroughly, cut off the dark green leaves and scoop out the soft center with a spoon.

Cut into cubes, put into the multicooker bowl, add onion cut into half rings, salt, pepper, oil and a little water, add blanched chopped tomatoes.

Select the “simmer” mode and cook for 25-30 minutes.

False basics

I vegetarianized this recipe a little: I removed from it not only the meat, which is characteristic of Tatar cuisine in large quantities, but also the butter, making it an ideal example of stewed vegetables in a slow cooker for those who rely on everything healthy and dietary.

By the way, such basics are an indispensable main dish for the current harsh fast.

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Place half of the potatoes cut into cubes in a bowl, cover the top with a layer of fried onions, carrots and pickles, lay out the remaining potatoes, crush with spices and garlic passed through a crush.

Then pour in tomato juice and simmer for 20 minutes.

Exotic okra in a slow cooker

Okra, aka okra, aka lady fingers, is sold here mainly frozen.

In appearance, the vegetable looks like a defective pepper pod and is No. 1 among its fellows in all of America for its ability to resist cancer.

Therefore, if you suddenly feel drawn to a tasty and healthy exotic, this is it.

In the frying mode, we traditionally prepare chopped onions and carrots; after a few minutes, add blanched chopped tomatoes, okra, tomato paste and vegetable broth.

Cook for half an hour in the “Stew” mode. At the end of the program, add salt and season with spices to taste. This dish is the perfect sauce for rice, pasta or potatoes.

Steamed vegetables in a slow cooker

Steamed vegetables in a slow cooker are much healthier than others. After all, the ingredients retain the greatest number of vitamins and minerals. Any recipe prepared using the “Steam” mode becomes very useful. However, using vegetable dishes can make this method even more beneficial.

Cooking does not require much effort; just take frozen assorted vegetables or chopped fresh vegetables and place them on a special grill. By pouring water into the multicooker and setting the required time, you can get a tasty and healthy side dish in a very short time.

Ingredients:

• potatoes – 400 g;
• carrots – 100 g;
• zucchini – 300 g;
• pumpkin and cauliflower – 250 g each;
• vegetable oil – 2 s. l.;
• salt - to taste;
• greens (any) – 30 g.

Cooking method:

1. All vegetables must be washed and peeled.
2. Cut the zucchini, carrots and potatoes into equal cubes, and divide the cabbage into individual inflorescences.
3. Cut the pumpkin into pieces equal in size to the other chopped vegetables.
4. Water is poured into the equipment, a liter is enough.
5. A grate for steaming is installed. Vegetables are laid out on it, poured with oil and sprinkled with salt.
6. On the instrument panel you need to find the “Steam” function and set the time to 30 minutes.
7. After the cooking time has expired, the vegetables are laid out on a dish and sprinkled with pre-chopped herbs.

Lenten dish for the whole family

Potatoes stewed with vegetables in a slow cooker are a tasty and healthy dish in themselves. And if you add beets to it, we get a side dish enriched with fiber.

Compound:

• 0.3 kg beets;
• 0.1 kg carrots;
• 0.1 kg of onion;
• 0.3 kg of potatoes;
• 70 g bell peppers;
• 150 ml tomato juice;
• 1 tbsp. l. refined sunflower oil;
• salt;
• freshly ground black pepper.

On a note! You can use frozen vegetables for this dish.

Preparation:

1. We wash and clean all vegetables.
2. Chop the potatoes and carrots into strips and grate the beets.
3. Chop the onion into half rings and the peppers into cubes.
4. Add sunflower oil to a multi-bowl and add carrots and beets.
5. Set the “Fry” option and sauté the carrots and beets for ten minutes.
6. Add potatoes, onions and bell peppers.
7. Pour tomato juice into the multi-bowl, add pepper and salt.
8. Set the “Soup” or “Stew” option and cook for forty minutes.

9. Then leave the assorted vegetables under the closed lid for 10-15 minutes and serve them to the table.

Frozen vegetables in a slow cooker

Preparing a side dish from frozen vegetables is much easier than from raw ones. It is very convenient to use assorted vegetables that have been subjected to shock freezing. They will allow you to prepare a dish much faster, because frozen vegetables cook in a slow cooker much faster than raw ones. You can cook them in any way, but the steamed method is one of the fastest and easiest. After all, all you need to do is place the vegetables on a special grill and set the timer for the desired time.

Ingredients:

• cauliflower and Brussels sprouts, broccoli – 100 g each;
• beans – 100 g;
• carrots – 50 g;
• vegetable oil – 0.5 tsp;
• salt - to taste.

Cooking method:

1. Place frozen vegetables on a special tray for steaming and add salt if necessary.
2. Pour about 1 liter of liquid into the multicooker bowl and place a steaming tray on top.
3. You need to close the multicooker lid and select the “Steam” function. You need to set the timer to 15 minutes.
4. After the timer signal, the vegetables must be placed in a deep plate and poured with vegetable oil.

Vegetables in soy sauce

Vegetables stewed in a slow cooker using soy sauce have a low calorie content - 113 kilocalories per 100 g.

Cooking time – 30 minutes.

What ingredients will be needed?

Required components:

• 300 g zucchini;
• 90 g onions;
• 100 g carrots;
• 180 g bell pepper;
• soy sauce;
• sesame;
• vegetable oil.

The optimal power of the multicooker is 850 watts.

Step-by-step cooking process

Instructions:

1. Vegetables must be peeled and cut into small pieces. Place 1 tbsp in the multicooker bowl. sunflower oil and vegetable mixture.
2. It is recommended to fry vegetables for 10 - 12 minutes. in the “Frying” mode, stirring occasionally.
3. At the end of the set time, pour a small amount of soy sauce into the multicooker bowl. Cooking time – 10 minutes. in the “Frying” or “Baking” mode.

The finished dish needs to be sprinkled with sesame seeds.

Rules for serving dishes, decoration

Vegetables stewed in a slow cooker are recommended to be served as a side dish for meat dishes. If necessary, you can decorate the finished product with chopped herbs.

Vegetable stew in a slow cooker

Vegetable stew cooked in a slow cooker will appeal to many, because the dish is not only dietary, but also lean. It can be easily introduced into the diet of both those actively losing weight and people who adhere to religious restrictions. To prepare the stew, you first need to fry the diced vegetables and then simmer them. At the end, the dish must be slightly simmered to make it even more tasty.

Ingredients:

• zucchini – 1 kg;
• bell pepper – 200 g;
• tomatoes and carrots – 150 g each;
• onions – 100 g;
• vegetable oil – 80 ml;
• garlic – 3 dollars;
• dill and parsley – 30 g each;
• pepper, spices and salt - 15 g each.

Cooking method:

1. In the appliance menu, set the “Frying” function, and select a time of 15 minutes in the timer.
2. Pour out half of the vegetable oil from the specified amount.
3. Peel the carrots and cut them into squares, pour them into the multicooker bowl, fry for 5 minutes, after closing the lid of the device.
4. Peel the onion and cut into small cubes, add to the bowl of the device. It is necessary to fry with the appliance lid closed for 5 minutes.
5. We clean the bell pepper and cut it into small cubes. Add to the multicooker bowl and hold for another 5 minutes.
6. Peel the zucchini and tomatoes, cut the first vegetable into squares, and the second into slices. Then chop the garlic until fine.
7. Place all the cuttings in the bowl of the device, then add herbs, spices and salt. Pour out the remaining oil.
8. In the menu, look for the “Stew” function and put the vegetable stew in the slow cooker for 30 minutes.
9. After the timer signal about the end, you must leave the dish to simmer for another 15 minutes. To do this, in the device menu you need to press the “Heating” button.

Zucchini with mushrooms in a slow cooker

It will take 40 minutes to prepare 3 servings of stewed vegetables. time. 100 g of the finished product contains 44 kcal.

Preparation next.

What ingredients will be needed?

Required components:

• 1 medium sized zucchini;
• 2 tomatoes;
• 300 g champignons;
• bulb;
• 2 tbsp. sunflower oils;
• 2 cloves of garlic;
• herbs, salt and spices as desired.

Instead of champignons, you can use honey mushrooms or any other mushrooms.

Step-by-step cooking process

Instructions:

1. The multicooker should be switched to the “Frying” mode. If there is no such option, the “Bake” function will do. In a bowl you need to pour vegetable oil, after it is hot, you need to pour out the chopped onions. Frying time – 5 minutes.
2. Add chopped zucchini to the fried onions. The resulting mixture must be fried for another 5 - 7 minutes.

Important! Young zucchini does not need to be peeled and seeded. If the fruit is ripe, it must be peeled.

Further:

1. You need to add chopped mushrooms to the half-cooked zucchini. You need to cook until all the liquid has evaporated.
2. After the moisture has evaporated, you need to add tomatoes, garlic and herbs cut into slices into the multicooker bowl. Cook the vegetable stew for 10 minutes. under a closed lid.

If you add colored tomatoes to the dish, it will look more colorful.

Rules for serving dishes, decoration

It is recommended to serve vegetables in portioned plates, first garnished with chopped herbs. The dish goes well with fresh sour cream.

Meat with vegetables in a slow cooker

If you stew meat and vegetables in a slow cooker, you can get an excellent ready-made lunch. On the one hand, it is quite filling, and on the other hand, it complies with the rules of separate meals. This dish will be an excellent variety in the menu of both a person who follows proper nutrition and an ordinary consumer. A multicooker can help speed up and facilitate the cooking process. After all, it’s enough to fry the meat a little and add vegetables, bring the dish to readiness using the “Stew” button.

Ingredients:

• potatoes – 900 g;
• zucchini – 600 g;
• pork – 400 g;
• carrots and onions – 80 g each;
• pepper, salt and suneli hops are added according to taste preferences.

Cooking method:

1. Vegetables must be washed, peeled and cut into squares.
2. The piece of meat must be washed and cut into neat pieces (5 cm is quite enough).
3. Set the appliance to the “Fry” function, pour pieces of meat and onions into the multicooker bowl.
4. Fry everything for 20 minutes, stirring occasionally with a slotted spoon or spatula.
5. Place all the chopped vegetables in the bowl of the device and add water so that the liquid covers the entire mass.
6. Then add all the spices, salt and cover with a lid.
7. On the multicooker, select the “Stew” mode and leave to cook for 40 minutes.

Rice with vegetables and chicken

It will take 80 minutes to prepare 6 servings of rice porridge with meat.

Stewed vegetables in a slow cooker can be cooked with rice.

No vegetable oil is used during the cooking process, which allows for a low energy value of 129 kcal per 100 g.

What ingredients will be needed?

Required components:

• 2 tbsp. rice;
• 4 tbsp. water;
• 1 kg chicken fillet;
• bulbs;
• 2 tomatoes;
• 4 cloves of garlic;
• spices and salt as desired.

If the dish will be consumed by children, it is recommended to reduce the amount of garlic by 2 times.

Step-by-step cooking process

Instructions:

1. Before cooking, it is recommended to place the tomatoes in boiling water for a few seconds, then peel them and chop them. Garlic and onions should be peeled and finely chopped. Chicken fillet should be cut into small pieces. Rice needs to be washed several times in cold water.
2. All components must be placed in the multicooker bowl and filled with water. It is recommended to add salt and spices immediately.
3. The device should be turned on to the “Porridge” mode and the cooking time should be set to 60 minutes.

Important! According to the presented recipe, the result is exactly porridge; this dish has nothing in common with pilaf.

What can I add?

If desired, you can include greens, bell peppers, corn and peas in the recipe in question. You can also replace the chicken with another type of poultry; it is not recommended to use coarse meat.

Rules for serving dishes, decoration

The porridge should be served in portioned bowls, hot or warm. If desired, you can add 5 g of butter to the plate.

Fish with vegetables in a slow cooker

Fish with vegetables cooked in a slow cooker is an excellent dietary dish. It is not only low-calorie, but also very healthy. After all, fish contains a lot of vitamins and minerals that keep the body healthy. Instead of red fish, you can use a more budget option.

In addition, to obtain a more pronounced taste, it is better to marinate the fillet beforehand. Fish baked according to this recipe has a soft and delicate taste. Cooking in a slow cooker will not cause much trouble, even for inexperienced housewives. After all, it’s enough just to chop the ingredients and set the “Baking” mode for a certain time to get a finished dish.

Ingredients:

• red fish – 500 g;
• potatoes – 600 g;
• tomatoes and onions – 150 g;
• hard cheese – 90 g;
• mayonnaise – 120 g;
• vegetable oil and soy sauce - 2 tbsp. l.;
• lemon juice – 1.5 tbsp. l.;
• parsley – 30 g;
• pepper and salt - added to taste.

Cooking method:

1. The first step is to prepare a marinade for the fish. To do this, mix soy sauce and vegetable oil, lemon juice and pepper in a deep plate.
2. Let the mixture sit for a while. You don’t need to add salt to the marinade, because soy sauce will easily add the necessary taste.
3. The fillet must be cut into small slices and dipped in the marinade. It is best to leave the pieces to marinate for 15 minutes.
4. While the fish slices are soaking in the sauce, you need to take care of the vegetables. They need to be washed and peeled, and then cut into thin circles.
5. Pour vegetable oil into the equipment container.
6. Place a layer of potatoes on a heated surface. It is best to use about half of the specified amount.
7. Place onions on top, use spices and salt.
8. Another layer is laid out from the fish, and the remaining marinade must be poured onto the fillet.
9. And on top you need to cover everything with tomato circles.
10. The tomatoes need to be covered with more layers of potatoes and onions.
11. Then again you need to salt and sprinkle with spices, and pour mayonnaise on top.
12. Using a grater, you need to grate the cheese and finely chop the greens.
13. Then fill the resulting layers with cheese and herbs.
14. On the equipment panel you need to press the “Baking” function, and set the timer to 40 minutes.

Vegetable stew with eggplants

Vegetables stewed in a slow cooker according to the proposed recipe contain only 44 kcal per 100 g of finished dish.

Cooking time for 4 servings – 60 minutes.

What ingredients will be needed?

Required components:

• 2 eggplants;
• 3 tomatoes;
• 2 onions;
• 3 carrots;
• 2 bell peppers;
• 3 cloves of garlic;
• 4 tbsp. vegetable oil;
• 1 tbsp. water;
• 2 tsp granulated sugar;
• A bunch of dill;
• 2 laurel leaves;
• spices and salt as desired.

Eggplants and other vegetables can be used either fresh or frozen.

Step-by-step cooking process

Instructions:

1. Eggplants should be cut into small squares and soaked in salted water for 30 minutes. At this time, tomatoes and bell peppers must be peeled and cut into cubes.
2. Tomatoes and fresh peppers need to be mixed, salted and set aside to separate the juice. At the same time, it is recommended to peel and chop the onions, garlic and carrots.
3. In a small plate you need to mix salt, granulated sugar and spices. Pour sunflower oil into the multicooker bowl and lay out previously prepared vegetables in layers. It is recommended to sprinkle each layer with a previously prepared mixture of spices and salt.
4. The vegetable mixture should be filled with water and the juice released from the products. Place bay leaves on top of the ingredients.
5. The multicooker must be switched to the “Stew for 50 minutes, 25 minutes” mode. of which it is recommended to cook the dish with the lid open.

The finished product should be sprinkled with chopped dill.

Rules for serving dishes, decoration

Vegetables stewed in a slow cooker according to the proposed recipe are recommended to be served in portioned plates as a side dish for meat products. Also, prepared products can be used as an independent dish.