Baked vegetables in sour cream in the oven
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Prepare the ingredients. Wash and dry the vegetables.
Step 2:
Cut the squash into quarters.
Step 3:
Also cut the eggplant into quarters.
Step 4:
Peel the bell pepper from the seeds and cut into large pieces.
Step 5:
Peel potatoes and cut into medium cubes.
Step 6:
Put chopped vegetables and whole cherry tomatoes in a baking dish.
Step 7:
Sauce. Pass the garlic through the press.
Step 8:
Wash and dry the greens. Finely chop.
Step 9:
Combine sour cream with garlic, herbs and spices.
Step 10:
Mix until smooth. If the sour cream is too thick, you can slightly dilute it with water.
Step 11:
Pour sour cream over the vegetables. Bake in a preheated 180 ° C oven for 40-45 minutes.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 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
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
