Cooked vegetables: 30 recipes for not feeling on a diet – Italian Cuisine


Cooking vegetables steamed and seasoned with a drizzle of raw oil and a sprinkle of lemon, it is a healthy habit to introduce vitamins, minerals and fiber into our diet, without weighing down the calorie intake of the menu of the day.
But if instead of a side dish they were one of the main courses?

Gratin, braising and cured cooking they give some chance to the taste of vegetables, transforming the contours into mouth-watering and rich dishes of taste. Spices, sweet and sour contrasts, vegetable sauces, caramelized cooking, herbs and cheeses characterize perfect dishes to be served after one of the first soups of the season, as well as a hot appetizer along with creams, savory strudels, meatballs and stuffed croutons.

Here then 30 recipes that will inspire your desire for cooked vegetables without sacrificing taste and creating a tasty dish: chicory with olives, pine nuts and capers, roasted corn on the cob with fondue, three of a kind beans with bruschetta, sour cream of potatoes with cooked and raw vegetables, onions with herbs au gratin, spring onions and leeks braised, puddings of broccoli and hollandaise sauce, autumn salad, coasts jump to tamarind, eggplant in oil, salad of green beans, chickpeas and dried tomatoes, skewers of caramelized tomatoes and eggplant, cream of carrots to the scent of thyme, fennel stuffed with chard scented with chives, gratin di celeriac, raw and cooked vegetables with anchovy vinaigrette, caprese di celeriac and beetroot, potato rostiera and eggplant with thyme, gratin of ribs, domes au gratin cauliflower, gratin of pumpkin and macaroons, pan of autumn vegetables, beets with velvety cream of onions and hazelnuts, leeks fondants and Jerusalem artichokes, spring onion jam and fontina cheese, cumin potatoes, hood and black chickpeas.

Here are our cooked vegetables

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Cauliflower florets with apple vinegar

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Pak-choi to the east

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Bunches of vegetables with tahina

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Eggplant with primitive

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Artichokes alla Romana

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Dark and topinambur leeks, spring onion jam and fontina cheese

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Chard with velvety cream of onions and hazelnuts

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Pumpkin gratin and macaroons

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Cauliflower gratin domes

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Ribbed gratin

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Celeriac and beetroot caprese

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Raw and cooked vegetables with anchovy vinaigrette

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Celeriac gratin

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Fennels stuffed with beets and chives

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Salad of green beans, chickpeas and dried tomatoes

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Aubergines in oil

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Skips sautéed with tamarind

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Spring onions and braised leeks

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Onions with herbs au gratin

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Sour cream of potatoes with cooked and raw vegetables

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Trio of beans with bruschetta

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Roasted corncobs with fondue

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Chicory with olives, pine nuts and capers

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Skewers of caramelized tomatoes and aubergines

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