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Meat baked with vegetables

The perfect dinner in every way is so easy to cook. Autumn is the time when vegetables are in large quantities. Well - this is an occasion to cook a delicious and healthy dinner! For this recipe, absolutely any vegetables are suitable, those that you have in stock. All the vegetables are grown in my garden, which is very nice)
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Meat baked with vegetables
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Meat baked with vegetables Meat baked with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 7 g
Fats 52 % 12 g
Carbohydrates 17 % 4 g
149 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

  1. Step 1:

    Step 1.

    Necessary ingredients. We wash everything very well under running water

  2. Step 2:

    Step 2.

    Cut the meat arbitrarily - I cut it like chops

  3. Step 3:

    Step 3.

    Beat off a little from both sides

  4. Step 4:

    Step 4.

    We put it in a baking dish

  5. Step 5:

    Step 5.

    Pepper

  6. Step 6:

    Step 6.

    Salt

  7. Step 7:

    Step 7.

    Grease the top with olive oil (2-3 tablespoons), this will give the meat softness

  8. Step 8:

    Step 8.

    For softness, you can also smear with sour cream, but this is not necessary

  9. Step 9:

    Step 9.

    Now let's do vegetables - for this recipe, any vegetables that are available will do. Cut the eggplant into half rings. If desired, they can be soaked for 30 minutes in salted water, I did not do this

  10. Step 10:

    Step 10.

    Pepper arbitrarily cut

  11. Step 11:

    Step 11.

    Zucchini or zucchini cut into half rings

  12. Step 12:

    Step 12.

    Cut carrots into circles

  13. Step 13:

    Step 13.

    Cut the onion into large slices or half rings

  15. Step 14:

    Step 14.

    Cut off the tails of the string beans, cut into 2 parts. If the beans are fresh, it is better to put them in boiling water for 1-2 minutes

  16. Step 15:

    Step 15.

    Cut the tomato into slices

  17. Step 16:

    Step 16.

    We also put broccoli inflorescences here, if it is fresh, put it in boiling water for 1-2 minutes

  18. Step 17:

    Step 17.

    For flavor, you can add some aromatic herbs - I have a mixture of "Provencal herbs"

  19. Step 18:

    Step 18.

    Add another 3 tablespoons of olive oil, this is necessary so that the vegetables do not turn out dry

  20. Step 19:

    Step 19.

    Add chopped garlic

  21. Step 20:

    Step 20.

    Mix well

  22. Step 21:

    Step 21.

    Spread the vegetables on top of the meat

  23. Step 22:

    Step 22.

    Top three cheese and put in the oven at 180 degrees for 50 minutes. Based on experience, I advise you to cover the mold with foil for the first 30 minutes

  24. Step 23:

    Step 23.

    Chop the greens

  25. Step 24:

    Step 24.

    Take the dish out of the oven and sprinkle with fresh herbs

  26. Step 25:

    Step 25.

    Bon appetit

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340   kcal/100g
  • Sour cream of 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Zucchini - 23   kcal/100g
  • Pork fat - 333   kcal/100g
  • Pork meat - 357   kcal/100g
  • Pork - low-fat roast - 184   kcal/100g
  • Pork chop on a bone - 537   kcal/100g
  • Pork - schnitzel - 352   kcal/100g
  • Pork shoulder - 593   kcal/100g
  • Boar's leg - 113   kcal/100g
  • Pork - 259   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Eggplant - 24   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglich cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Garlic - 143   kcal/100g
  • Broccoli - 33   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Onion - 41   kcal/100g
  • Olive oil - 913   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g
  • Table salt - 0   kcal/100g
  • Asparagus beans - 47   kcal/100g
  • Italian herbs blend - 259   kcal/100g

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