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Vegetable roast with giblets
A combination of various vegetables with giblets in a lemon-garlic sauce. Fragrant, tasty and very healthy.
How to cook Vegetable roast with giblets
Step 1
Wash the vegetables, dry them, free the giblets from the films.
Step 2
For the marinade, mix the juice of two lemons, their zest with garlic, salt and pepper.
Step 3
Pour the marinade over the giblets and soak in it for 2 hours.
Step 4
Fry onion, celery. To them, add the zucchini cut into large slices. Fry until golden brown.
Step 5
Add tomatoes, cut into large pieces, vinegar, salt, pepper.
Step 6
Separately fry offal.
Step 7
Combine all ingredients in a saucepan or multicooker bowl. We bring it to readiness. In a multicooker on the "Extinguishing" program - 45 min. Sprinkle with herbs when serving.
Vegetable roast with giblets - FAQ About Ingredients, Baking Time and Storage
Yes, you can replace giblets with chicken thighs, tofu, or mushrooms for a vegetarian option. Adjust cooking times accordingly.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in a microwave.
Absolutely! Skip the giblets and use extra vegetables like eggplant or bell peppers. Add legumes for protein if desired.
Fresh parsley, cilantro, or thyme pair well. Add them just before serving for maximum flavor.
Yes, freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reduce higher-carb veggies like onions and tomatoes; add more zucchini and leafy greens instead.
Serve with crusty bread, quinoa, or a simple green salad for a balanced meal.
Yes! Simmer covered on low heat for 45-60 minutes, stirring occasionally to prevent sticking.
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