Braised Assorted Vegetables in the Oven

This dish is a meal by itself. It is a delicious assortment of vegetables braised in a sauce made with sweet peppers and tomato paste, and a spice mix until they are tender. This dish is called “khaddar”, which means vegetables in Arabic. It’s a popular vegan meal in the Middle East. The key to making this dish is to use fresh, seasonal vegetables. I like to use eggplant, zucchini, potatoes, and tomatoes, but you can use any combination of your choice. 

My mom used to cook this dish a lot during the lent time! I am not good at following a restricted diet. But this recipe is always my first choice when we need to take a break from meat dishes. I eat these tasty, braised vegetables with a bowl of rice to absorb all the robust flavors.  

To enhance the flavors of the vegetables, I roast them in a heavy Dutch oven pan with a bit of olive oil, salt, and pepper. I cook them until they soften a bit and are a semi-light color. This takes about 5 minutes. Then I transfer it into a separate pan. In the same Dutch oven pan, I sauté the onion and garlic and add the warm seasoned stock to the onion and garlic. Then, I arrange the vegetables and bake them in the oven for about 45 minutes until they are tender. Once they are done cooking, I put them under the broiler to caramelize and get a rich brown color! 

This recipe is so deliciously full of flavor that even those who don’t like vegetables will love this recipe. Try it out for yourself!  

Tips for Braised Assorted Vegetables 

The most important tip for making braised vegetables is to get the size correct. The vegetables should be chopped, so they are medium size. If you cut them too small, they will disintegrate and become mushy in the Dutch oven. You will need to cook them longer if you cut them too big.

How to Make The Braising Sauce?

The sauce gives this dish its distinctive flavor, combining the red pepper taste with tomato paste. All you need to do is add a bit of cumin, turmeric, Aleppo pepper, and lots of garlic to add to the sauce for an earthy depth of flavor.

Should Vegetables be Braised With the Lid on or Off? 

It should be braised with the lid on so the moisture can be trapped inside. If you braise them with the lid off, too much liquid will evaporate, leaving them dry and not as soft as you would want them to be. Keeping the lid on also helps trap the heat, making the cooking process faster. 

What Vegetables Can be Braised?

I use eggplant, zucchini, potatoes, and tomatoes when making this recipe, but you can use anything you want. Others that are delicious when braised include sweet potatoes, kohlrabi, beets, cabbage, radishes, and turnips. Try out your favorite vegetables and see what you like best!