Vegetable side dishes. Complex vegetable side dishes: interesting recipes Delicious vegetable side dishes recipes

Each vegetable is good in its own way and healthy in its own way, and vegetable side dishes prepared from them will give a head start to meat dishes. Vegetable side dishes can serve as independent dishes. On ordinary days, vegetable side dishes act as an important component of lunch or dinner, improving the taste and health 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 highlight every ingredient present in it. It is no coincidence that Lent falls precisely at a time when our body requires the full range of benefits and taste of vegetables. Prepare vegetable side dishes with pleasure, do not neglect them, and the results and benefits will not take long to arrive.

Vegetable side dish “Beet stew with vegetables”

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

Preparation:
For the future stew, choose sweet, dark burgundy beets so that the prepared dish has both taste and color, and looks appetizing. Cut the beets into cubes and fry, stirring occasionally, over low heat in a frying pan with heated vegetable oil. Then add the carrots, also cut into cubes. Simmer the vegetables together a little and add the potatoes to them. In a separate frying pan, fry 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, add the tomatoes cut into slices along with the juice, add salt, season the stew with spices and simmer for a few more minutes, stirring. 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 water,
1-2 carrots,
1 celery root,
2 sweet multi-colored peppers,
1-2 onions,
2-3 cloves of garlic,
vegetable oil,
salt, dill or parsley - to taste.

Preparation:
Cut the washed and peeled potatoes into cubes, place in a saucepan or saucepan, add water and put on fire. Also, cut the carrots and celery into cubes (you can grate them on a coarse grater), cut the peppers and onions into small pieces. Add all the chopped vegetables after 10 minutes to the potatoes cooking in the pan. At the same time add a little vegetable oil. Simmer the vegetables with the lid closed 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.

Preparation:
Grate the prepared beets and carrots on a fine grater and, placing the resulting mass in a frying pan with heated vegetable oil, simmer over low heat under the lid until soft. To prepare tomato puree, pass the tomatoes through a meat grinder or simply chop the tomato pulp with a knife as finely as possible. You can first remove the skin from the tomatoes by pouring boiling water over them, or you can leave them as they are. Separately, fry the chopped onion with the tomato mixture and add to the vegetables. Adjust the taste of the prepared dish yourself using pepper, salt and sugar, stir and remove from the stove. Allow the caviar to cool as it is delicious served cold. When serving, 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 will only make it brighter.

Zucchini stew 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.

Preparation:
If fresh zucchini is not available, use frozen zucchini for future use. Cut fresh or previously thawed zucchini into medium-sized cubes and set aside for now. In a frying pan with vegetable oil, fry the carrots grated on a coarse grater or cut into small cubes (as you like) and chopped onion until golden brown. Add zucchini to them and simmer, remembering to stir from time to time, under the lid for 25-30 minutes. Then salt and pepper the dish, and 5 minutes before it’s ready, 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.

Preparation:
Pour some water into a saucepan or saucepan and bring it to a boil. After this, place finely shredded cabbage in it and simmer over medium heat until it becomes a little softer and settles. Then add sliced or diced potatoes and tomatoes to the cabbage, pour in a little vegetable oil, stir and simmer until fully cooked. During cooking, salt and pepper the dish to taste. Add fresh chopped dill to the finished dish when serving it. Instead of fresh dill, you can add salted, dried or frozen dill to the dish for future use. These timely supplies of greens often come to the rescue in preparing vegetable dishes, and not only them. And one more thing: carrots, onions or the same sweet pepper are not included in the recipe for preparing this dish, but if you wish, you can always add these vegetables, 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 tbsp. l. odorless vegetable oil,
a little ground cinnamon
a pinch of sugar
salt, pepper and parsley - to taste.

Preparation:
Chop thoroughly washed and peeled carrots into thin slices, mix with vegetable oil, pressed garlic and finely chopped parsley. Add a little salt and pepper to taste, pour in the juice squeezed from the lemon, let it sit for a while and transfer everything into a pot. Add water and cook in an oven preheated to 180ºC until fully cooked, that is, until the carrots are soft, about 35 minutes. When the time is up, turn off the oven and leave the pot there, warm, for another 15-20 minutes.

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

Try making these vegetable side dishes in the slow cooker. Just add very little water, as it does not evaporate during cooking, as with pots in the oven. Set the “Baking” mode for 40 minutes, then the vegetables will lightly brown on the bottom. 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

A successful side dish for fish will highlight all the advantages of the dish, highlight its taste in the best possible way and contribute to the ideal absorption of the valuable base product. A simple and laconic or multi-component and original addition will play an important role when serving food and can either improve or spoil the impression of the meal.

What side dish goes with fish?

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

Often the fish is served with fried potatoes, mashed potatoes or boiled rice, prepared according to a 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 slices or a light salad.
Stewed or baked vegetables and all kinds of stews are suitable for such a meal.
The least suitable porridge for fish dishes is classic porridge (wheat, pearl barley, oatmeal, barley) or pasta.
You need 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 the main dish and additional vegetable ingredients.

Garnish for stewed fish

Anyone can prepare the simplest side dish for fish without additional recommendations. By cooking fluffy rice, sliced potatoes or mashed potatoes, you will be able to feed your family 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.

Preparation

Boil the potatoes in salted water until tender.
Place broccoli florets in a saucepan and boil for 3 minutes.
Drain the broth into a separate container, and mash the vegetables with a masher or blender.
Add the broth until the desired thickness is obtained and add seasonings as desired.
Serve a healthy and tasty side dish for fish in tomato hot.

Side dish 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. In this case, the base product will be baked in the oven, and on another baking sheet, a level lower, you can prepare ruddy potato wedges with carrots.

Ingredients:

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

Preparation

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

What side dish goes with fried fish?

The side dish for fried fish is selected based on the fat content of the original product. Lenten pollock or hake will ideally complement fried or boiled potatoes seasoned with melted butter. Fattier 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.

Preparation

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

Vegetable side dish for fish

A vegetable side dish for fish is universal and goes well with any dish: boiled, fried or baked. Vegetables can be served fresh, seasoned with a sauce based on olive oil and lemon juice, pre-baked in the oven or grilled. The composition is selected individually based on product availability 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.

Preparation

Chop the vegetables, season with lemon juice, oil, salt, pepper and herbs, and place in a mold.
Cover the container with foil and cook at 200 degrees for 30 minutes.
Remove the foil and bake the fish side dish for another 15 minutes.

Rice side dish for fish

You can prepare delicious rice as a side dish for fish by adding some fried vegetables. 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, having previously chopped the components into small pieces.

Ingredients:

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

Preparation

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

The ideal side dish for red fish is fresh or baked vegetables. The vegetable mix must be supplemented with lemon slices and, if desired, lettuce leaves. Separately, you can serve a sauce based on mustard or soy sauce and olive oil, to which you 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 clove;
chili pepper, black sesame - to taste.

Preparation

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

Zucchini side dish for fish

An ideal light side dish for fish can be made from zucchini. The vegetable pulp, neutral in taste, harmonizes perfectly 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.;
thyme sprigs – 3 pcs.;
olive oil – 50 ml;
salt, ground pepper - to taste.

Preparation

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

Garnish for fish on the grill

The right side dish will skillfully emphasize the advantages of the snack obtained in a similar manner, without interrupting its rich taste and amazing aroma. The ideal option would be sliced vegetables, a green salad with vegetables, a boiled vegetable mix, or vegetables fried along 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. spoon;
garlic – 1 clove;
salt pepper.

Preparation

Chop cucumbers, tomatoes, herbs and mix with salad.
Add crumbled feta cheese if desired.
Combine oil, vinegar, lemon juice, salt, pepper and garlic.
Season a side dish of vegetables with fish with the resulting dressing.

Side dish for boiled fish

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

Ingredients:

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

Preparation

Boil vegetables in a steamer or in a saucepan until tender.
Saute the flour in oil, pour in the broth in a thin stream, stirring, season the sauce to taste, and heat until thickened.
Serve with boiled fish with white sauce.

Pumpkin side dish for fish

A healthy side dish for fish can be made from pumpkin. The bright-colored, rich-tasting pulp of the vegetable, baked with the addition of aromatic herbs, will be an excellent addition to fried, baked or steamed dishes. Both hot and cold, the snack has excellent taste characteristics.

Vegetable side dishes perfectly complement the taste of the main dish. They are usually served with poultry, meat, fish or seafood. As a rule, they contain several precookable ingredients. 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 not only be an excellent 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 consists of more than just 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. The pepper is freed from seeds and divided into eight approximately equal parts. This can be done conveniently with a sharp kitchen knife. Fresh zucchini, tomatoes and eggplant are cut into not too thin slices. Vegetables prepared in this way are sprinkled with three tablespoons of olive oil.

After that, they are lightly seasoned, sprinkled with your favorite spices and fried on a grill on both sides. Place the prepared vegetables on a plate, sprinkle with lemon juice and two tablespoons of good olive oil. This aromatic and incredibly tasty dish will surely end up on the pages of your personal cookbook, which contains instructions on how to prepare complex side dishes.

Option with green beans and mushrooms

Using this recipe, you can prepare a tasty and well-balanced dish relatively quickly. The process itself does not take too much time. Therefore, in just half an hour you can feed your entire family. It is also important that complex side dishes based on green beans and champignons are rich in fiber and vegetable protein. And this helps to normalize the functioning of the digestive system. Before you start cooking, be sure to 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 on a small amount of high-quality vegetable oil, salt and spices in advance. For those who do not like green beans too much, we can recommend replacing this vegetable with Brussels sprouts or young shoots of green peas. This will give the finished dish a completely different taste and aroma.

Algorithm of actions

Place in a pan filled with salted water, put on fire, bring to a boil and boil for five minutes. After this, it is thrown into a colander and waited for the excess liquid to drain.

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

To give complex vegetable side dishes a richer taste, vegetable oil can be replaced with butter. Instead of champignons, you can use any other mushrooms.