Vegetables in tomato juice

Cooking vegetables in tomato juice is very simple, and it turns out not only a tasty and aromatic dish, but also incredibly healthy. It goes well with any side dish. Give it a try!

Ingredients

• Rice - 1 Glass
• Sweet pepper - 1 Piece
• Broccoli - 200 Grams
• Onion - 1 Piece
• Carrots - 1 Piece
• Zucchini - 200 Grams
• Garlic - 2 Cloves
• Olive oil - 3 tbsp. spoons
• Spices - 1 Teaspoon
• Tomato juice - 200 Milliliters
• Salt - To taste

Directions

1. Prepare all ingredients. Wash vegetables, peel, cut arbitrarily (but try not to grind) and put them in a baking dish. Add oil, chopped garlic, salt, spices (I have Provencal herbs) and mix everything well.
2. Let the vegetables stand for literally 15-20 minutes and add tomato juice. We alter everything well, cover the form with foil and bake the vegetables at 180 degrees for 30 minutes.
3. Meanwhile, wash the rice and boil in salted water until tender.
4. As soon as the vegetables in tomato juice are ready, we take them out and carefully so as not to burn ourselves, remove the foil. Put the side dish on a plate and put the baked vegetables on top.
5. Serve in portions. Bon Appetit!