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Side dish of vegetables for meat. Vegetable side dishes

Vegetable side dishes perfectly complement the taste of the main dish. They are usually served with poultry, meat, fish or seafood. As a rule, in their composition there are several amenable to preliminary culinary processing. Today's publication will present original, simple and quick recipes for preparing a complex side dish.

Grilled option

Vegetables prepared according to the recipe described below can be not only a great addition to barbecue, but also a completely independent dish. To fry four servings, you will need:

Two red sweet peppers.
One eggplant and one zucchini each.
Four ripe tomatoes.

Like any complex side dishes, this option does not consist only of vegetables. Additionally, you need to stock up on the juice of half a lemon, olive oil, salt and spices.

Process description

All vegetables are washed under cool running water. Peppers are freed from seeds and divided into eight approximately identical parts. It is convenient to do this with a sharp kitchen knife. Fresh zucchini, tomatoes and eggplant are cut into not too thin slices. The vegetables prepared in this way are sprinkled with three tablespoons of olive oil.

After that, they are lightly salted, sprinkled with your favorite spices and fried on a wire rack on both sides. Ready vegetables are laid out on a plate, poured with lemon juice and two tablespoons of good olive oil. It's fragrant and extraordinary tasty dish is sure to end up in the pages of your personal cookbook, which records how to prepare complex side dishes.

Variant with green beans and mushrooms

According to this recipe, you can cook a tasty and well-balanced dish relatively quickly. The process itself does not take too long. Therefore, in just half an hour you can heartily feed your entire family. It is also important that complex side dishes based on green beans and mushrooms are rich in fiber and vegetable protein. And this contributes to the normalization of the digestive system. Before you start cooking, make sure you have:

Eight hundred grams of frozen green beans.
Two large heads of onions.
A couple of cloves of garlic.
Two hundred grams of fresh champignons.

Like any other complex side dishes, this option involves the use of additional components. In this case, you need to stock up in advance with a small amount of high-quality vegetable oil, salt and spices. Those who do not like green beans too much can be recommended to replace this vegetable with Brussels sprouts or young shoots of green peas. From this, the finished dish will acquire a completely different taste and aroma.

Action algorithm

Place in a saucepan filled with salted water, send to the fire, bring to a boil and boil for five minutes. After that, it is thrown back into a colander and waiting for the excess liquid to drain.

Pre-peeled and chopped onion in half rings are fried in a saucepan. When it becomes transparent, thin plates of champignons are added there. Mix everything well and continue cooking until the moisture has completely evaporated. After there is no liquid left in the saucepan that is released during the heat treatment of mushrooms, boiled green beans and chopped garlic are poured into it. All this is salted, mixed well and kept on fire for about five minutes.

To make complex vegetable side dishes more saturated, vegetable oil can be replaced with butter. Instead of champignons, you can take any other mushrooms.

A successful garnish for fish will emphasize all the advantages of the dish, set off its taste in the best possible way and will contribute to the perfect assimilation of the valuable base product. A simple and concise or multi-component and original addition will play an important role in serving food and can either improve or spoil the impression of a meal.

What garnish goes well with fish?

Having prepared a delicious fish dish, it is important to serve it correctly so that the labors are not in vain, and the choice of side dish is not the last.

Often served with fish fried potatoes, mashed potatoes or boiled rice cooked according to the classic or more original recipe with the addition of other products.
For supporters of a healthy low-calorie diet, the best side dish for fish is fresh vegetables served as sliced \u200b\u200band a light salad.
Stewed or baked vegetables, all kinds of stews are suitable for such a meal.
Classical porridge (wheat, pearl barley, oatmeal, barley) or pasta are the least suitable for fish dishes.
It is necessary to select the ideal side dish for fish individually for each recipe: the choice will depend primarily on the manner in which the base product was prepared.
The side dish can be simple or complex, consisting of a main course and additional vegetable ingredients.

Side dish for stewed fish

The simplest side dish for fish can be prepared by everyone without additional recommendations. Having cooked friable rice, potato slices or mashed potatoes, it will be possible to feed the family with a delicious dinner or lunch without any hassle, and the option presented below will surprise you with the sophistication of the meal and the harmonious combination of products.

Ingredients:

potatoes - 600 g;
broccoli - 500 g;
butter - 50 g;
salt, spices - to taste.

Cooking

Boil potatoes until tender in salted water.
Place broccoli florets in a saucepan, boil for 3 minutes.
The broth is poured into a separate container, and the vegetables are kneaded with a pusher or blender.
Add the broth until the desired density is obtained and seasonings are mixed in if desired.
Serve a healthy and tasty side dish for fish in a hot tomato.

Garnish for baked fish in the oven

If a delicious side dish for fish in the form of boiled rice is not new to you and you want something original and unusual, use the recommendations from the following recipe. The base product will in this case be baked in the oven, and on another baking sheet level below you can cook ruddy potato wedges with carrots.

Ingredients:

potatoes and carrots - 300 g each;
feta cheese - 100 g;
wine - 1 tbsp. a spoon;
olive oil - 1 tbsp. a spoon;
parsley and dill - 10 g;
garlic - 1-2 cloves;
ground coriander, salt, pepper - to taste.

Cooking

Potatoes and carrots are cut into slices of identical size, salted, peppered, seasoned with oil, wine, coriander and minced garlic.
Bake slices for 40 minutes at 180 degrees.
When ready, the side dish for baked fish is sprinkled with crumbled cheese and herbs.

What side dish goes well with fried fish?

A side dish for fried fish is selected based on the fat content of the original product. Lean pollock or hake is the perfect complement to fried or boiled potatoes seasoned with melted butter. More fatty varieties of fried fish are best served with boiled, baked or fresh vegetables: cauliflower and Brussels sprouts, broccoli, asparagus, zucchini.

Ingredients:

Brussels sprouts - 350 g;
orange - 1 pc.;
garlic - 3 cloves;
parsley - 1 bunch;
lemon juice and olive oil - 25 ml each;
salt, pepper, brown sugar, pine nuts - to taste.

Cooking

Boil cabbage in salted water for 7 minutes, adding lemon juice at the end.
Drain the broth and lower the vegetable for a minute in ice water.
Throw the cabbage heads into a colander.
A sauce is prepared from parsley, garlic, orange juice and pulp by grinding the ingredients in a blender.
The mixture is seasoned with oil, salt, sugar and pepper, served with cabbage and pine nuts as a side dish for fried fish.

Vegetable side dish for fish

Garnish for fish from vegetables is universal and will suit any dish: boiled, fried or baked. Vegetables can be served fresh with a dressing based on olive oil and lemon juice, pre-baked in the oven or grilled. The composition is selected individually according to the availability of products and preferences.

Ingredients:

eggplant, carrots and zucchini - 1 pc.;
cherry tomatoes - 10 pcs.;
green beans - 150 g;
potatoes - 3 pcs.;
lemon juice - 25 ml;
Italian herbs - 2 pinches;
salt, pepper, olive oil - to taste.

Cooking

Vegetables are cut, seasoned with lemon juice, oil, salt, pepper and herbs, laid out in a mold.
Tighten the container with foil, cook at 200 degrees for 30 minutes.
The foil is removed and the garnish for the fish is baked for another 15 minutes.

Rice side dish for fish

Delicious rice as a side dish for fish can be prepared by adding some fried vegetables to the composition. In addition to the components proposed in this recipe, you can use others to choose from: bell peppers, cabbage inflorescences, bean pods or asparagus, carrots, after cutting the components into small pieces.

Ingredients:

rice - 1 cup;
canned corn and peas - 150 g each;
tomatoes - 4 pcs.;
onion - 1 pc.;
garlic - 1-2 cloves;
olive oil - 40 ml;
salt, pepper, Provence herbs, herbs - to taste.

Cooking

Boil rice until fully cooked.
Fry onion and garlic in oil.
Lay diced tomatoes without seeds, corn and peas.
Add rice, herbs, salt, pepper, warm for several minutes, stirring.
Serve as a side dish for fish, seasoned with herbs.

An ideal side dish for red fish is fresh or baked vegetables. Vegetable mix must be supplemented with lemon slices and, if desired, lettuce. Separately, you can serve a sauce based on mustard or soy sauce and olive oil, to which you can add chopped herbs, lemon juice, a little honey and garlic.

Ingredients:

tomatoes, cucumbers, bell peppers - 1 pc.;
olive oil - 20 ml;
soy sauce - 20 ml;
lemon juice - 1 teaspoon;
garlic - 0.5-1 tooth;
chili pepper, black sesame - to taste.

Cooking

Mix the oil with soy sauce and lemon juice, adding garlic, chili and sesame seeds.
Serve on a plate with lettuce leaves, vegetables, pour sauce.

Zucchini garnish for fish

An ideal light side dish for fish can be prepared from zucchini. The vegetable pulp, neutral in taste, perfectly harmonizes with any fish dishes. Zucchini slices can be baked in the oven, steamed or simply fried in a pan, seasoned with aromatic herbs and spices of your choice and taste.

Ingredients:

zucchini or zucchini - 450 g;
garlic - 2 cloves;
onion - 1 pc.;
sprigs of thyme - 3 pcs.;
olive oil - 50 ml;
salt, ground pepper - to taste.

Cooking

Saute garlic and onion in oil until fragrant.
Add chopped zucchini.
Fry vegetables, stirring, until softened, but trying to keep the shape of the slices.
Serve a side dish of zucchini with fish in a hot, warm or cooled form.

Garnish for fish on the grill

The right side dish to, skillfully emphasizes the merits of the snack obtained in a similar manner, without interrupting its rich taste and amazing aroma. The ideal option would be sliced vegetables, a salad of greens with vegetables, a boiled vegetable mix, or vegetables fried with grilled fish.

Ingredients:

tomatoes and cucumbers - 2 pcs.;
lettuce leaves - 1 bunch;
green onions, parsley and dill - 1 bunch each;
feta cheese (optional) - 100 g;
olive oil - 70 ml;
lemon juice - 50 ml;
wine vinegar - 1 tbsp. a spoon;
garlic - 1 tooth;
salt pepper.

Cooking

Cucumbers, tomatoes, greens are cut and mixed with salad.
Add crumbled feta cheese if desired.
Combine oil, vinegar, lemon juice, salt, pepper and garlic.
Flavor the resulting dressing with a side dish of vegetables for fish.

Garnish for boiled fish

It is a dish of a diet menu or is used in a healthy diet, therefore, an appropriate side dish should be selected for it. In addition to boiled rice or potatoes, fresh vegetables or steamed vegetables are ideal for such a meal. Any sauce that is served separately will add harmony to the taste of the dish.

Ingredients:

potatoes, carrots, asparagus, broccoli inflorescences - 500 g;
flour - 1 tbsp. a spoon;
butter - 30 g;
vegetable broth - 400 ml;
lemon juice - 1.5 tbsp. spoons;
salt, seasonings - to taste.

Cooking

Boil vegetables until cooked in a steamer or in a saucepan.
Pass the flour in butter, pour in the broth in a thin stream, stirring, season the sauce to taste, heat until thickened.
Served with boiled fish with white sauce.

Pumpkin garnish for fish

A healthy side dish for fish can be made from pumpkin. Bright in color, rich in taste, the pulp of the vegetable, baked with the addition of aromatic herbs, will be a great addition to fried, baked or steamed dishes. Both hot and cold, the snack has excellent taste characteristics.

Vegetables are an excellent addition to fish, meat, and poultry. Below you will find recipes for cooking vegetables for a side dish.

Frozen vegetable garnish

Ingredients:

a mixture of frozen vegetables - 800 g;
mayonnaise - 1 tbsp. a spoon;
sour cream - 1 tbsp. a spoon;
dried oregano, basil, black and red ground pepper - a pinch each;
soy sauce - 30 ml.

Cooking

Spread the mixture of frozen vegetables in a dry frying pan. You don't need to defrost vegetables first. As they heat up and thaw, a liquid forms. As soon as it boils, add dried oregano, basil, pepper. We mix all this and simmer for about 15 minutes under a closed lid. If during this time the liquid has time to evaporate, then you can add a little water. After that, add sour cream, mayonnaise and. Mix well, if necessary, add salt and turn off the heat. A delicious side dish of frozen vegetables is ready!

Garnish for vegetable meat

Ingredients:

broccoli - 400 g;
sweet pepper - 1 pc.;
onion - 1 pc.;
leek - 1 pc.;
carrots - 1 pc.;
olive oil - 50 ml;
salt, black ground pepper.
greenery.

Cooking

Throw broccoli florets and carrots, cut into circles, into boiling water. After the water boils, boil for about 1 minute, and then recline in a colander and rinse under cold water. This is necessary in order not to lose the bright color of vegetables. Cut the leeks into strips.

In a frying pan, heat the olive oil, put in it the sweet pepper and onion, cut into half rings. Stir and fry for 2 minutes. After that, spread the carrots and fry the same amount. Lastly, add the broccoli, mix everything again and cook for another 2-3 minutes. Optionally, you can also add a pod of hot pepper. Salt and pepper to taste, and before serving, sprinkle with chopped herbs.

Vegetable chicken side dish

Ingredients:

young zucchini - 2 pcs.;
eggplant - 3 pcs.;
sweet pepper - 3 pcs.;
champignons - 350 g;
tomatoes - 4 pcs.;
sweet onion - 2 pcs.;
salt, Italian herbs - to taste;
vegetable oil for frying.

Cooking

We wash and clean vegetables and mushrooms. We clean the seeds from zucchini, peppers and eggplants. Pour boiling water over the tomatoes, and then peel them. Cut all ingredients into cubes. In a frying pan, heat the vegetable oil, spread the chopped onion and fry until golden brown. Then lay out the sweet pepper and zucchini. Stir and simmer over low heat for 6-7 minutes.

Add eggplant and sprinkle with Italian herbs. Fry until half cooked. At the end, spread the mushrooms and tomatoes. Mix everything gently, salt to taste and simmer until tender. A delicious side dish of vegetables for chicken is ready.

Roasted vegetable side dish

Ingredients:

eggplant - 400 g;
sweet pepper (red) - 250 g;
garlic - 2 cloves;
olive oil - 30 ml;
spinach, parsley;
salt, pepper - to taste.

Cooking

Peppers and eggplants are laid out on a wire rack in the oven and baked for 40 minutes at a temperature of 200 degrees, turning them over several times so that the vegetables are well baked. And so that the eggplants do not burst during the baking process, we first prick them in several places with a fork. Ready eggplants are peeled (in well-baked eggplants, it is removed very easily) and cut into cubes, we cut the pepper in the same way.

Add olive oil, chopped parsley, chopped spinach and chopped garlic to the vegetables. All this is mixed and salt to taste. Such a side dish will be an excellent addition to meat or sausages roasted over coals.

Each vegetable is good in its own way and useful in its own way, and vegetable side dishes prepared from them will give odds to meat dishes. Vegetable side dishes can act as independent dishes. On ordinary days, vegetable side dishes act as an important part of lunch or dinner, improving the taste and health benefits of a meat or fish dish, enriching them with vitamins and healthy fiber.

Vegetable side dishes are prepared easily, simply, quickly, any vegetable in them is in place, and spices and fresh herbs are always ready to improve the taste of the dish and shade every ingredient present in it. It is no coincidence that Great Lent falls just at the time when our body needs the whole range of benefits and taste of vegetables. Cook vegetable side dishes with pleasure, do not neglect them, and the result and benefits will not be long in coming.

Vegetable garnish "Beetroot stew with vegetables"

Ingredients:
500 g beets,
1-2 bulbs
2 carrots
3-4 potatoes
3 tomatoes in homemade juice
a few garlic cloves
fresh parsley,
vegetable oil,
a little wine vinegar
salt, ground black pepper, spices - to taste.

Cooking:
For the future stew, choose sweet, maroon-colored beets so that the cooked dish has both taste and color, and would look appetizing. Cut the beets into cubes and fry, stirring occasionally, over low heat in a pan with preheated vegetable oil. Then add carrots, also cut into cubes. Steam the vegetables together a little and put the potatoes on top of them. In a separate pan, fry the finely chopped onion in a small amount of vegetable oil until golden brown. When the potatoes become soft, add the onion to the rest of the vegetables, send the sliced tomatoes along with the juice there, salt, season the stew with spices and simmer for a few more minutes, stirring occasionally. Season the finished dish with chopped garlic, chopped parsley and wine vinegar to taste.

Vegetable side dish "Potatoes stewed with vegetables"

Ingredients:
500 g potatoes
150-200 ml of water,
1-2 carrots
1 celery root
2 sweet multi-colored peppers,
1-2 bulbs
2-3 cloves of garlic,
vegetable oil,
salt, dill or parsley - to taste.

Cooking:
Cut the washed and peeled potatoes into cubes, put in a saucepan or saucepan, pour in water and put on fire. Also, cut the carrots and celery into cubes (you can grate on a coarse grater), cut the pepper and onion into small pieces. Add all the chopped vegetables after 10 minutes to the potatoes that are cooking in the pan. Add some vegetable oil at the same time. Stew vegetables under a closed lid for 25-30 minutes. 5 minutes before readiness, add chopped garlic to the dish, and when serving, sprinkle with finely chopped herbs.

Beet caviar with carrots and garlic

Ingredients:
500-700 g beets,
1 large carrot
bulb,
2 tomatoes
a few garlic cloves
a few tablespoons of any vegetable oil,
salt, sugar, ground black pepper, dill and parsley - to taste.

Cooking:
Grate the prepared beets and carrots on a fine grater and, putting the resulting mass in a pan with heated vegetable oil, simmer over low heat under a lid until soft. For cooking tomato puree pass the tomatoes through a meat grinder or just chop the tomato pulp with a knife as finely as possible. You can first remove the skin from the tomato by dousing them with boiling water, or you can leave it as it is. Separately, fry the chopped onion with the tomato mass and add to the vegetables. Adjust the taste of the prepared dish yourself with pepper, salt and sugar, mix and remove from the stove. Let the caviar cool, as it is delicious only when cold. Serving to the table, sprinkle the dish with chopped garlic and finely chopped parsley or dill, you can also add a little green onion chopped into thin rings. This will not spoil the taste of the dish, but only make it brighter.

Zucchini Ragout with Onions and Carrots

Ingredients:
500 g zucchini,
1 carrot
1 onion
a few cloves of garlic
any vegetable oil
salt, pepper, dill - to taste.

Cooking:
If fresh zucchini is not available, use frozen ones for future use. Cut fresh or pre-thawed zucchini into medium-sized cubes and set aside for now. In a frying pan with vegetable oil, fry grated on a coarse grater or diced carrots (as you like) and chopped onions until golden brown. Add zucchini to them and simmer, not forgetting to stir from time to time, under the lid for 25-30 minutes. Then salt, pepper the dish, and 5 minutes before cooking, add dill and garlic, cut into thin slices.

Cabbage stewed with vegetables "Vitamin Dinner"

Ingredients:
1 small head of cabbage (weighing 1 kg),
2-3 tomatoes
2-3 potatoes
any vegetable oil
salt, ground red pepper, dill or parsley - to taste.

Cooking:
Pour some water into a saucepan or saucepan and bring it to a boil. After that, put thinly chopped cabbage into it and simmer over medium heat until it, having become a little softer, settles. Then send sliced or diced potatoes and tomatoes to the cabbage, pour in a little vegetable oil, mix and simmer until cooked. Season with salt and pepper to taste while cooking. Add fresh chopped dill to an already prepared dish, serving it to the table. Instead of fresh dill, you can add salted, dried or frozen for future use to the dish. These timely stocks of greens often come to the rescue in the preparation of vegetable dishes, and not only them. And one more thing: carrots, onions or the same sweet pepper are not provided for in the recipe for preparing this dish, but you can always add these vegetables if you wish, and you will get a new original and appetizing dish.

Carrots stewed in a pot

Ingredients:
6 carrots,
4 cloves of garlic
1 lemon
3-4 st. l. odorless vegetable oil
a little ground cinnamon
a pinch of sugar
salt, pepper and parsley - to taste.

Cooking:
Chop thoroughly washed and peeled carrots into thin circles, mix with vegetable oil, garlic passed through a press and finely chopped parsley. Add a little salt and pepper to taste, pour in the juice squeezed from the lemon, let stand for a while and put everything in a pot. Add water and cook in an oven preheated to 180ºС until fully cooked, that is, until the carrots become soft, about 35 minutes. When the time is up, turn off the oven and leave the pot there, warm, for another 15-20 minutes.

A little trick of this dish is that when hot it is a great side dish, and when cold it is an excellent appetizer.

Try to cook these vegetable side dishes in a slow cooker. Just add very little water, as it doesn't evaporate during cooking like pots in the oven. Set the "Baking" mode for 40 minutes, then the vegetables from below will be lightly browned. And if you use the "Stew" mode, the vegetables will be tender, and the dish is quite suitable for a children's table.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina