There are days when you want to relax a little from meat and eat something easier. Fortunately, a huge selection of vegetables that are sold in the markets of our country give us such an opportunity. There are several ways to cook vegetables in which they retain many useful components - this is steaming, as well as baking. In this article, we will share with you interesting and simple recipes for cooking baked vegetables in a slow cooker.

Baked pumpkin under creamy sauce

Pumpkin belongs to those wonderful products that can be used in dishes of completely different types, for example, in desserts, soups, warm salads, stew, casserole, etc. This valuable nutritious fruit is so self -sufficient that you can cook it not only in conjunction with other vegetables or fruits, but just like that. A striking example of this is our recipe in which the pumpkin is baked under a sauce of cream and eggs, supplemented only by a small amount of salt and spices. Let us consider in more detail what ingredients will be needed to prepare this baked vegetable in a slow cooker:

• fresh pumpkin - 1 kg;
• eggs - 2 pcs.;
• fat cream - 200 ml;
• sunflower oil - 2 tbsp;
• breadcrumbs of crackers - 2 tbsp;
• salt, black pepper.

The process of cooking baked vegetable in a slow cooker looks like this:

1. Take a fresh fragrant pumpkin and wash it well under the tap from the ground and dirt. Clean the peel from the pumpkin, select a spoon of seeds and fibers that are in the core of the fetus.
2. Once again, wash the pumpkin, put it on a cutting board and cut it into slices with a sharp knife. The thickness of such slices should be about 1.5-2 cm.
3. We break the eggs into a deep bowl, where we connect them with cream. Add a sufficient amount of salt, as well as a little black pepper.
4. We wipe the multicooker bowl dry and pour 2 tbsp sun oil into it. We smear it along the bottom and walls.
5. Put the pumpkin slices in shape, slightly sprinkle with salt. Pour the pumpkin with a cream sauce, sprinkle evenly with breadcrumbs.
6. We cook baked vegetable in a slow cooker for 30 minutes in the Baking program.

The pumpkin under the cream sauce is most tasty to use in hot or warm form.

Colored cabbage under the cheese in a slow cooker

Color cabbage is a storehouse of beneficial substances. Thanks to the many components that have a beneficial effect on our health, this product is introduced into the diet of small children with the first feeding. Color cabbage is prepared very quickly and is considered a dietary product. However, the dish described by us cannot be classified as dietary, since it contains cheese and butter. Nevertheless, the baked vegetable under the cheese crust in the slow cooker is so tasty that it is almost impossible to tear yourself away. Consider a detailed list of ingredients:

• cauliflower - 1 middle head;
• milk - 250 ml;
• butter - 2 tbsp.;
• vegetable oil - 2 tbsp.;
• flour - 2 tbsp.;
• grated hard cheese - 1 cup;
• salt is to taste.

Cooking a baked vegetable in a slow cooker as follows:

1. So that after baking, the cabbage does not crunch, it can be slightly welded. It is better, of course, to steam it - then it will leave a maximum of useful components. So, at first we wash the cabbage head under the tap and separate the inflorescences from the legs.
2. Boil the vegetable in salted water until half -cooked. We throw cabbage on a colander. Lubricate the bowl of the device with vegetable oil and, when the water is draining from cabbage, we transfer the inflorescences into the mold.
3. Warm up the milk to hot condition. Put the butter in the pan and melt it over low heat. Then we pour the flour and fry it until light goldenness.
4. Pour hot hot milk with thin stream, stirring the sauce continuously. Salt the gravy, if desired, add spices.
5. When the sauce thickens, we pour half a portion of grated cheese into it, wait for it to melt, turn off the frying pan.
6. Pour the resulting gravy into the inflorescences of cabbage. From above, sprinkle the dish evenly with the remains of grated cheese.
7. We turn on the option "Baking". We cook baked vegetable in a slow cooker for 30 minutes.

Serve the cabbage on the table still hot until the cheese crust is frozen.

Baked vegetables with prunes in a slow cooker

Baked vegetables in a slow cooker according to this recipe are prepared with cereal, so they do not need to create an additional side dish. It is better to take something small as a cereal, for example, Bulgur or millet. A little prunes will need a little for this dish, only a few pieces, but so much so that the vegetables are saturated with a delicious smoky aroma of the fire. Consider what products we need for this dish:

• turnips - 300 g;
• carrots - 300 g;
• pumpkin - 300 g;
• celery - 300 g;
• bulgur - 1 cup;
• prunes - 100 g;
• sunflower oil - 4 tbsp.;
• salt, black pepper.

Cooking baked vegetables with bulgur and prunes in a slow cooker:

1. Before baking vegetables in a slow cooker, you need to prepare a cereal. To do this, pour the bulgur into the saucepan and pour with steep boiling water. Cover and wait 30 minutes.
2. We clean the turnips, pumpkin, carrots and celery and cut it about the same slices in size. We soak the prunes in cool water.
3. Pour oil into the slow cooker. Install the program "Frying". We spread the vegetables, do not salt them, fry them in oil with an open lid until half coin.
4. We drain the water from the bulgura. Distribute the vegetables with a uniform layer in a section, suck, lay out the groats on top. We cut the prunes into slices and shift into a slow cooker.
5. Sprinkle the dish with salt and pepper. We put the program "Baking".
6. We cook baked vegetables in a slow cooker for 50 minutes.

To serve this dish, you can cook cheese or cream sauce, or you can simply pour the vegetables with sour cream.

Baked eggplant with carrots in a slow cooker

The eggplant baked with filling the lodges have a pleasant taste and look aesthetically pleasing, so they can be served like a snack for a festive table. Not only vegetables, but also meat stuffing are added to the filling. The list of ingredients for the preparation of baked vegetables in a slow cooker is described below:

• medium -sized eggplant - 2 pcs.;
• tomatoes - 3 pcs.;
• carrots - 1 pc.;
• minced meat - 150 g;
• garlic - 2 teeth;
• green onions - 4 pen;
• grated cheese - 2 tbsp.;
• salt, black pepper, dried basil - to taste;
• vegetable oil - 3 tbsp.

Baked vegetables in a slow cooker according to this recipe are prepared in several stages:

1. My eggplant and cut them along in half. If the halves do not fit into a multicier saucer, you can divide them across into two more parts.
2. We take the pulp out of the eggplant with a teaspoon, leaving the walls with a thickness of 1 cm.
3. Pour vegetable oil into the pan and put it on the fire.
4. We clean and three on a fine grater carrots. We put the eggplant and carrots in preheated vegetable oil. Site and fry.
5. My tomatoes, chop them with small cubes. We clean the garlic from the husk, pass through the press.
6. Put the prepared products in a pan. Stew on low heat for about 10 minutes. At the very end, add chopped green onions.
7. We combine the finished vegetable filling with minced meat, add spices, mix.
8. With this mixture, fill the eggplant boats. Gently transfer them to a slow cooker previously greased with vegetable oil.
9. Install the program "Baking".
10. We cook baked vegetables in a slow cooker for 40-50 minutes.
11. At the end of cooking, sprinkle the dish with grated cheese and leave it in a slow cooker for another 5 minutes.

Baked asparagus beans in a slow cooker

Baked asparagus beans seasoned with garlic, olive oil, vinegar and spices can be considered as an original side dish for meat or fish dishes. If you want to surprise your guests invited on the occasion of the holiday, something unusual and differing from banal potatoes, prepare for them a baked asparagus. The list of ingredients for this dish we presented below:

• asparagus beans - 1 kg;
• garlic - 6 teeth;
• onions - 1 pc.;
• olive oil - 4 tbsp.;
• balsamic vinegar - 2 tbsp;
• salt, black pepper;
• grated cheese "Parmesan" - 1 tbsp.

Using this recipe, you will make sure that baked vegetables in a slow cooker are prepared easily and very quickly, and the whole process consists of several stages:

1. Asparagus beans, if it is frozen, is previously defrost at room temperature.
2. Lubricate the multicooker bowl with half the olive oil indicated in the recipe.
3. We spread asparagus beans in the form.
4. We clean and chop the onion with thin rings or half rings. We distribute it through asparagus beans with a uniform layer.
5. We clean the garlic and chop into thin slices. Sprinkle the rest of the products in a slow cooker with these slices.
6. Water the dish with the remaining olive oil. Sprinkle with salt and black pepper.
7. Turn on the program "Baking" and cook baked vegetables in a slow cooker for 30 minutes.

Before serving, spray the side dish with balsamic vinegar and sprinkle with grated parmesan cheese.

Brussels cabbage with mushrooms in a slow cooker

In this recipe, vegetables require preliminary preparation. At first, Brussels cabbage will need to boil a little, and mushrooms - fry with the bow. But in the slow cooker, the products will quench very quickly, and grated cheese forms a delicious crust on them with a creamy aroma. Consider a list of ingredients for cooking baked vegetables in a slow cooker:

• brussels cabbage - 1 kg;
• onions - 1 pc.;
• mushrooms - 300 g;
• garlic - 2 teeth;
• hard cheese - 200 g;
• lemon juice - 2 tbsp;
• sunflower oil - 2 tbsp;
• salt, black pepper.

Consider the process of cooking baked vegetables in a slow cooker in stages:

1. Brussels cabbage, if it is frozen, is previously defrost. Pour water into the pan, put it on the stove and bring it to a boil. Then we suck and add lemon juice. We lower Brussels cabbage into boiling water and cook for 10 minutes, then throw it into a colander.
2. My mushrooms are cut into thin slices. We clean the onion and chop in half rings.
3. Pour vegetable oil into a pan, pour the onion and fry it over medium heat until golden.
4. Add mushrooms, suck and cook under the lid until the juice evaporates.
5. Sprinkle the mushrooms with pepper and add pressed garlic to them. Turn off the fire under the pan.
6. Lubricate the multicooker bowl with butter and spread the Brussels cabbage to the bottom. Then we cover it with a layer of mushrooms and sprinkle it with grated cheese.
7. Put the device in the "Baking" mode and cook baked vegetables in a slow cooker for 20 minutes.

Baked vegetables in a slow cooker. Video