Now, when the windows are summer, I don’t really want to cook. Firstly, it’s too hot, and secondly, it’s easier to buy some finished product and eat it.
But over time, bored tastes can completely ruin the mood. That is why we offer you to cook seasonal vegetables - a great alternative for your summer!
Risotto at home
Perhaps, after reading this recipe, Italians are very outraged, since this variation will be very far from their ideal, however, you will lick your fingers after trying this summer hit.
The motto of this recipe is "Quickly, simply and without rules!" We will use everything that the grandmother sent from the village was lying around in the refrigerator, it was inexpensive in the store, which means that no one will be left at a loss!
So let's get started!
For a wonderful fresh summer vegetable risotto we need:
- Rice is long-grain (it does not matter whether it is white or brown, peeled or not, the most important thing is that it is long-grain) - 1 cup.
- Onion - 1 pc.
- Garlic - 2-3 cloves.
- Vegetable oil - 3-4 tablespoons.
- Seasonal vegetables - the more, the better. We will take 4 medium tomatoes, 1 large zucchini, 2-3 carrots, 3 bell peppers.
- Wine - 50 ml.
- Plain water or vegetable broth (since we are still preparing dietary vegetable dishes) - 500-600 ml.
- Spices to taste. We took salt, a mixture of peppers, oregano and marjoram.
- For a nice serving, add some parsley!
Although the list is long, rest assured: you already have all the ingredients. So, we are preparing our summer dish of seasonal vegetables:
- Heat the oil in a frying pan. While the oil is warming up, prepare all the other ingredients: peel and grate the carrots on a coarse grater, chop the zucchini, tomatoes and onions with medium cubes, crush the garlic to isolate the juice, chop the pepper into strips.
- Now take turns sending onions with garlic, carrots, zucchini and tomatoes into the pan, making sure that everything has time to reach the state of readiness.
- As soon as juice stands out from the vegetables, add wine and rice to the pan, then mix so that the rice is completely covered with liquid. At the same time, you can already add spices.
- As soon as the rice absorbs all the vegetable juice and wine, add a little liquid so that it slightly covers it.
- Continue to cook the risotto until the rice is cooked, and since it will take a different time for everyone, we will help determine its condition. Just try the rice, and if its texture is very tender, but at the same time unlike porridge, you can safely turn off the gas under the pan and serve the dish hot, decorating it with a sprig of fresh parsley. Enjoy it!
Zucchini fritters
No cookbook can do without this wonderful recipe. And yes, this courgette dish is famous for its lightness and unforgettable taste. Cooking zucchini fritters is very simple, so this is perfect for the summer!
Obscene ingredients available:
- Average zucchini (choose one so that the skin glistened and had no "sores", and the seeds were not very large) - 2-3 pcs.
- Garlic - 2-3 cloves.
- Vegetable oil for frying.
- Flour or bread crumbs - 100 gr.
- Egg - 1 pc. If you are allergic to eggs, then you can safely replace them with a mixture of flax flour and ordinary water in a ratio of 1: 3).
- Spices to taste. We will add salt and a mixture of sweet peppers.
This is all we need, so quickly put on the apron and start cooking:
- To get started, prepare the squash by rubbing them on a coarse grater and sprinkling with salt. Since zucchini itself is a very watery vegetable, this procedure will help you get rid of excess moisture.
- Leave the dish for 30 minutes, then carefully squeeze the zucchini, removing the juice, which stands out enough to fill a whole glass!
- Add the egg, flour and spices, thoroughly mixing all the ingredients together.
- Now it remains to heat the oil in a pan and spread portioned squash pancakes. Try to keep the same shape and size so that everything is evenly fried.
- Ready-made pancakes can be served both hot and cold. In addition, you can decorate them with fresh herbs or diversify the taste with some sour cream home-made sauce. Well, bon appetit!
Baked vegetables
And finally, to draw a line and show how easy it is to prepare delicious food in the summer, we will use the oven and vegetable supplies in the refrigerator.
Such dishes from seasonal vegetables are not something difficult to prepare, but they can safely take pride of place among diet recipes and healthy recipes for the body. This time we will use:
- Vegetables. Take whatever you can find. We will use young potatoes, carrots and zucchini with onions and garlic.
- Vegetable oil - 4-5 tablespoons.
- Various spices and salt. We’ll take a mixture of peppers, paprika, turmeric and marjoram.
That's all we need, so let's get started right away:
- Peel potatoes, carrots and zucchini, if necessary, by removing coarse or diseased skin. If you took vegetables from proven places or grew them in your garden, then feel free to skip this item.
- Put the chopped vegetables, including onions and garlic, in an even layer on a baking sheet, drizzle with oil and sprinkle with spices.
- Now with your hands (if you want, you can wear disposable gloves) mix the entire contents of the pan, completely covering the vegetables with oil.
- Put the baking sheet in the oven, heated to 200 degrees Celsius, for 15-25 minutes and bring the vegetables to a state of readiness.
- The finished dish can be either independent or complemented by a more satisfying component. A variety of fresh sauces like pesto, tomato or guacamole are also great for it, so this is a real find for a hot summer!
Conclusion
So our article came to an end. We hope that she proved to you: seasonal vegetables are not only a rich storehouse of vitamins and minerals, but also a delicious component of any breakfast, lunch or dinner.
Of course, we have given only the smallest part of what can be prepared from fresh vegetables grown independently or bought from gardeners and gardeners. But the most important thing is not to be afraid and be able to use these treasures!
And we hope to help you do this!