Vegetables baked in the oven: fantastically delicious recipes. Bake vegetables in foil How to bake vegetables in the oven in foil

Baking is the oldest culinary process known to mankind for thousands of years. Modern chefs willingly use it in the hope of preserving the maximum of nature’s beneficial properties in their dishes. Vegetables baked in foil are an excellent side dish; in addition, they can become the basis of one of the most vitamin-rich salads - vinaigrette. They are also suitable as an independent dish for lovers of a healthy separate diet.

Why foil?

The use of aluminum foil in cooking successfully combined traditions with the achievements of technical thought. Foil reflects more than 95% of thermal energy and creates a layer that protects products from direct exposure to fire. Any vegetables are suitable for baking. It is important that their size is approximately the same, otherwise small specimens will burn and large ones will remain raw. The selected ingredients must be thoroughly washed and dried so that there is no excess water during baking.

Advantages of baking in foil:

absence of exposure not only to fire, but also to oil;
preservation of all microelements and vitamins contained in products;
unlimited scope for culinary experiments with seasonings;
maintaining the shape of baked vegetables.

When using foil for baking vegetables, you need to follow several rules.

Cooking time should not exceed 20 minutes, provided that the temperature remains at approximately 180 degrees. At lower rates, you need to remember to increase the time.
Wrap the food with the shiny side of the foil inward and the matte side outward. This will fully reveal the taste of the product and protect it from burning.
Wrap the vegetables loosely so that air remains, this will reduce the risk of burning and create conditions for them to be evenly processed by the resulting steam.
The package should be as airtight as possible.
It is better to wrap not in one, but in two or three layers of foil. This will prevent any rushes that could cause the vegetables to burn.

Subtleties of cooking

At the stake

A roll of foil weighing up to 200 g will easily fit in a backpack; it is easy to take it on a hike, hunting, fishing or on a family picnic. There should be a lot of coals for roasting vegetables. You can buy a bag of charcoal in the store in advance, but carrying it along with other luggage is not always convenient. It is best to light a fire in a shallow hole; gradually it will fill with hot coals, and it is in them that you need to bury the foil rolls with vegetables.

There are several ways to roast vegetables in foil over the coals of a fire.

The bundles of vegetables are carefully buried in the coals so as not to damage the layers of foil. If there is not enough coal, you will have to use the methods described below.
Baking on coals. In this case, the bundles are not buried under a layer of hot coals, but are laid out on top of them. The bundles will heat unevenly and will need to be turned from time to time.

Hot coals with firewood burning on top of them are surrounded, as it were, with bundles of vegetables around the perimeter. They also need to be turned with the colder side towards the fire from time to time.

In the oven

Prepared vegetables are laid out on square pieces of foil. The edges of the foil are folded up and curled. The resulting bags are placed on the oven rack so that the twists are on top. This will prevent juice from leaking, which, if it gets on the bottom surface of the oven, will cause an unpleasant odor.

The result will be no worse if you place the bags on a baking sheet. It should be placed in the upper part of the oven, away from heating elements or open flames, otherwise the side of the vegetables that will lie on the surface of the baking sheet may burn. The temperature in a preheated oven should be set in the range of 180-210 degrees. Cooking time is 15-30 minutes, depending on the size of the bags and the set temperature. You can check readiness by piercing the vegetable along with the foil with a toothpick or knife: the finished vegetables are pierced without effort.

If you decide to make a vinaigrette, then oven-baked vegetables are the ideal solution for this dish. It is from these ingredients that it will be both tastier and healthier. Potatoes bake a little faster than beets; this should be kept in mind when selecting root vegetables for the vinaigrette.

After baking, finely chop the prepared ingredients. Season with vegetable oil in accordance with the recipe and add the necessary spices. Vitamin-rich, tasty and incredibly aromatic vinaigrette is ready!

In a frying pan

The basic rule of this method: vegetables in the pan should be placed freely, without touching each other. During the baking process, moisture will begin to actively evaporate from the vegetables. If they lie too tightly, the prepared products will simply boil over. Well, in this case, don’t forget about the oil; it still needs to be used to lubricate the pan.

It is not necessary to wrap the ingredients in foil if you have a frying pan: it covers the pre-cut vegetables on top, like a lid. Bake vegetables in a pan for at least 30 minutes. The enchanting aromas filling the apartment will tell you that they are ready.

For information on how to bake vegetables in foil for a picnic, see below.

Today I would like to talk about baked vegetables in the oven. In order to prepare baked vegetables in foil, you do not need any special preparation or special skills, everything is very easy and simple.

baked in the oven

Now more and more people have begun to think about a healthy lifestyle. This lifestyle includes not only playing sports and walking in the fresh air, giving up bad habits, but also proper nutrition. And every day there are more and more followers of such healthy eating.

At the same time, a person begins to look for the right ways to prepare food so that it retains maximum benefits for our body. And this method can easily be called baking food using foil and baking bags. Dishes prepared by baking retain their aromas and become more juicy and tasty. In this process, it is important not to dry out the food, and it is also important to present baked vegetables, fish, and meat beautifully on the table.

I would like to say that baked dishes will fit very elegantly into the menu of your holiday table and will take their rightful place on it.

The main thing is to learn a few rules:

For baking, select undamaged vegetables if you bake them whole;
Before baking, you need to thoroughly wash and dry the vegetables;
We bake vegetables on a baking sheet or wire rack, which should be set on a medium level so that the food is baked evenly;
Do not salt vegetables before baking, otherwise juice will release from them and you will get shriveled products without a beautiful crust.

Also remember that root vegetables for baking should be selected small or medium-sized; large ones may not be baked. Vegetables can be wrapped in foil one at a time, or you can make a large envelope and place all the prepared products in it.

I suggest you bake eggplants and bell peppers in the oven. When I was visiting my mother, I baked these vegetables on the same baking sheet with a piece of pork and pork hearts, only in different foil bags. In the same way, you can cook chicken or fish for dinner in different rolls of foil, and at the same time throw it in with the main dish. This way there will be no need for a side dish of cereals or pasta.

Ingredients:

Any vegetables, I have:

eggplants,
fleshy bell peppers,
carrot.

spices and salt - to taste,

garlic - a couple of cloves.

Cooking process:

First you need to rinse all the vegetables that you are going to bake. Then carefully dry all the vegetables with a towel. Cut the bell pepper in half without removing the stem. Or, to bake the whole thing, prick it in several places with a thick needle so that the skin does not crack during the cooking process. The eggplant needs to be cut into a fan, without cutting each petal to the end, and there is no need to remove the stalk. I first marinated a piece of pork in onions with lemon juice and spices. I also sent the prepared vegetables there so that they would be saturated with meat aromas, sprinkled with vegetable oil. Before baking, distribute each product into its own foil packages. Carefully place the eggplant “fan” on a wide sheet of foil, next to the bell pepper. Then we wrap it in the form of an envelope or bag and secure it at the edges. The pork heart was placed on a bed of carrot slices. Place vegetables and meat in foil on a baking sheet.

You need to bake vegetables and meat in an oven preheated to 180° degrees. Everyone knows that each vegetable needs a different amount of time to cook, in our case they will be baked for 30 minutes, then open the foil and brown the top. To check the readiness of peppers and eggplants, you need to take out the foil envelopes with vegetables and use a wooden skewer to pierce the skin of the vegetables. If the peel is pierced very easily, then we can say that your dish is fully prepared.

The surest sign of food readiness will be the incredibly delicious aroma of baked vegetables that will spread throughout your kitchen. We take the finished hot vegetables out of the foil and carefully place them on a dish, sprinkle with spices and salt to taste. You can prepare a warm salad from them while the meat is cooking. Season with lemon juice and olive oil. I squeezed the garlic through a press and brushed it over the baked eggplants, fanning each petal while they were still hot. It turned out very fragrant.

And in this photo there is a delicious baked one. Diversify your menu with such healthy baked products, and your figure will always be in order and your health will be strong.

Bon appetit and good recipes!

The popularity of oven-cooked dishes is increasing every day. In addition, it is now fashionable to lead a healthy lifestyle. This includes giving up bad habits, regular exercise, and proper nutrition. Realizing that baked dishes are much healthier than food prepared in the usual way, young housewives are wondering how to bake vegetables in the oven.

I would like to immediately note that dishes prepared in this way are not only healthy - they have a unique taste and aroma. This treat is perfect for a holiday table and will delight your household on a weekday. The main thing is to prepare it correctly: do not dry it out, and certainly not serve it half-raw.

In addition to meat, fish and poultry, almost any vegetables and most fruits can be baked in the oven. Products processed in this way are an ideal option for those who want to lose weight and at the same time eat deliciously.

Cooking vegetables in the oven requires certain skills and knowledge. Therefore, it is recommended that young and inexperienced housewives first learn how to bake the densest of them - potatoes, eggplants, peppers or zucchini, which will not turn into porridge if they cook longer than usually required.

Basic Rules

How to bake vegetables in the oven - in foil, in pots, in a frying pan, with cheese or in a sleeve - depends on the recipe and skills. But before you move on to cooking, it’s worth remembering the basic rules:

1. For baking, choose only undamaged, clean products of very high quality.
2. Before cooking, root vegetables should be thoroughly washed and dried with a paper towel, but not peeled. It is advisable to bake them on a wire rack set to the middle position in the oven.
3. Wash the peppers and tomatoes well. The baking tray with these vegetables should be placed in the upper part of the oven. Cook them for 10-15 minutes until the skin cracks.
4. Roast kohlrabi cabbage in the same way as root vegetables.
5. Peel and cook the onion whole, but you can cut it into large rings or slices.
6. Eggplants are baked in circles or whole halves. But fine cutting is also an option.
7. Remove the leaves from the cauliflower and divide the head of cabbage into forks, which should be washed and dried before placing in the oven.
8. Vegetables should not be salted before baking, otherwise juice will begin to leak out of them, and the dish itself will turn out limp and without a crust. This can be done before serving.

How to bake vegetables in the oven? In addition to the above basic rules, one more should be added. Many fruits can be prepared not whole, but in pureed form: puree, puddings, potato rolls and various casseroles. Some of them can be stuffed before cooking or after baking.

Cooking in foil

To bake vegetables in foil in the oven correctly, you need to know a few secrets:

1. Potatoes, peppers, eggplants, tomatoes and zucchini are baked in foil.

2. Potatoes should be medium in size, peppers should be fleshy, without damage, eggplants should be mature and firm. It is recommended to take young zucchini, and only large and medium ripe tomatoes.

3. For eggplants, zucchini and peppers, the stalk must be removed.

4. Each potato can be wrapped separately, but red and yellow peppers can only be wrapped together.

5. Eggplants, tomatoes and zucchini, like potatoes, are packaged individually, but so that the foil makes a pouch. Then it will be easy to open it to check the vegetable for readiness.

6. Tomatoes are baked for 15 minutes at 180 degrees. Other vegetables, except potatoes - 30 minutes.

7. To check the doneness of peppers and tomatoes, you need to try to pierce the skin with a wooden toothpick. If this is easy to do, and the skin itself is separated from the total mass, the vegetables are ready. Potatoes, zucchini and eggplants are checked with a fork. It should fit easily into the finished product.

Most often, whole potatoes are baked in foil. Subsequently, it can be stuffed. Before cooking, potatoes should be salted, rubbed with spices and wrapped in foil. It simmers in the oven for about an hour, then is cut in half and stuffed.

The simplest recipe: baked potatoes with champignons

Products you will need:

2 large potatoes;
red bell pepper;
bulb;
6 fresh champignons;
parsley and dill - 30 grams each;
4 cloves of garlic;
soy sauce - 4 tablespoons.

Peel the vegetables. Cut the potatoes into cubes, the pepper into strips, and chop the onion as finely as possible. Wash the mushrooms and cut into four parts. Finely chop the greens and garlic. Mix all ingredients in a deep bowl, season with soy sauce. Cut the foil into squares. Place them on them and wrap them in a knot. Bake for 30 minutes at 200 degrees. Determine the readiness of the dish by looking at the potatoes. Cooked vegetables in foil (in the oven) are salted and peppered only before serving. Spicy lovers can add crushed garlic.

Cooking in pots

We suggest you make baked vegetables in pots. They are prepared in the oven in the form of a portioned dish. Moreover, they bake both separately, for example, a lean stew, and with meat - a roast. Vegetables prepared this way are very aromatic and juicy. By following these rules, you can easily prepare a delicious dinner that every family member will enjoy. So, remember:

1. Place vegetables in a pot raw. This way they will steam and become more flavorful.

2. You don’t have to use oil at all.

3. If you have to add water or broth during the cooking process, use only hot liquid, and in small quantities. Otherwise, hot dishes may crack.

4. Pots prepared for baking are placed only in a cold oven.

5. Since the top layer always dries out during cooking, it is better to place vegetables on top that give juice - onions and tomatoes.

6. You should always close the pot tightly with a lid or foil, but best of all with dough. This makes the dish original.

7. The usual temperature regime for vegetables that are baked in clay dishes is 160 degrees.

8. Remove the finished pots from the oven only onto a wooden stand, and under no circumstances onto a burner or cold surface. They may crack.

9. Before serving, the dish should stand for a while. During this time, the vegetables in the pot will reach, and its walls will cool down a little.

Let's move on to practice

One of the best recipes is this summer one. It includes:

potato;
carrot;
cauliflower or any other;
pumpkin;
greenery;
milk - 3-4 tablespoons;
oil;
salt pepper.

Cooking process

There are no strict proportions in this recipe. It all depends on taste preferences. The main ingredient is potatoes. There should be more of it than other products. You need to add very little pumpkin, carrots and onions. Peel, wash and cut the vegetables into cubes. Place everything in pots, add salt and pepper. Place a few pieces of cheese and butter on top, add milk and cover with lids or foil. Cook for 30-45 minutes at a temperature of 180-200 degrees. Before serving, sprinkle the stew with herbs.

Cooking in the sleeve

Baked vegetables in the oven - in the sleeve - are more aromatic than boiled or steamed. They can be served as a side dish or as an independent dish. Salads made from these vegetables are very tasty. But there are rules here too:

1. The sleeve may swell during baking, so it should be placed so that it does not come into contact with the walls of the oven.
2. The sleeve should be placed on a baking sheet or other heat-resistant dish with a flat bottom, and under no circumstances on a wire rack.
3. To make the dish with a crust, 10-15 minutes before it’s ready, cut the film on top and push its edges apart. Be careful not to get burned by the steam!

You can prepare an excellent side dish in the sleeve - baked potatoes with mushrooms. Required Products:

1 kg of potatoes;
500 grams of champignons;
two small zucchini squash (or one pumpkin);
large onion.

For the sauce you will need:

4 tablespoons of vegetable oil;
2 teaspoons paprika;
4 tablespoons of mayonnaise;
2 teaspoons dried parsley;
salt and fresh herbs - to taste.

Cooking process

Wash, peel and cut vegetables. Prepare the sauce in a bowl and add the remaining ingredients. Mix everything carefully and set aside for 25-30 minutes. Preheat the oven to 180-200 degrees. transfer to sleeve. Bake for 30-40 minutes. Then turn off the oven and let the dish stand for another 10 minutes. Place the prepared vegetables on a plate and sprinkle with fresh herbs.

The transparent sleeve allows you to observe the cooking process and control the formation of a crust. This is its advantage over baking in pots or in foil.

Cooking with cheese

Oven-cooked vegetables with cheese is a dish that is perfect for vegetarians. It is best to bake this dish in pots or other heat-resistant containers. Basic cooking rules:

1. All vegetables are cut into equal pieces, but not large, and placed in a container for cooking in layers.
2. Do not compact the crushed products, but fold them loosely so that the sauce can penetrate properly into all layers.
3. Sprinkle any dish on top and cover it with pieces of butter.
4. Place the pot in a preheated oven for 30-45 minutes, temperature setting - 180 degrees.

The most common recipe: baked tomatoes with cheese

For this dish you will need the following products:

ripe tomatoes;
zucchini;
potato;
sauce.

Wash and chop all vegetables. Grease a baking dish with vegetable oil. Fold all ingredients in layers. The sauce is chosen to taste. Sprinkle the top of the dish with grated cheese and butter. Bake for 40 minutes over medium heat. As soon as a crust forms, you can turn it off. Decorate the finished dish with sprigs of herbs.

Cooking delicious vegetables in the oven is easy if you follow all the above rules. It only remains to add that baked products can be served as a separate dish or as a side dish. If you choose the second option, then you should consider what they are best suited to. So, potatoes, beans, peas or Brussels sprouts are served with fish, and beets are served with stewed pork.

Conclusion

Knowing how to bake vegetables in the oven, you can significantly diversify your menu and at the same time maintain your figure. But it’s even more pleasant to realize that such food is much healthier than dishes prepared in the traditional way. Bon appetit!

Cooking vegetables in the oven requires certain skills and knowledge. Therefore, young and inexperienced housewives can be recommended to first learn how to bake the densest of them - potatoes, eggplants, peppers or zucchini, which will not turn into porridge if they cook longer than usually required.

Basic Rules

Cooking in foil

To bake vegetables in foil in the oven correctly, you need to know a few secrets:

1. Potatoes, peppers, eggplants, tomatoes and zucchini are baked in foil.

2. Potatoes should be medium in size, peppers should be fleshy, without damage, eggplants should be mature and firm. It is recommended to take young zucchini, and only large and medium ripe tomatoes.

3. For eggplants, zucchini and peppers, the stalk must be removed.

4. Each potato can be wrapped separately, but the red and yellow peppers can only be wrapped together.

5. Eggplants, tomatoes and zucchini, like potatoes, are packaged individually, but so that the foil makes a pouch. Then it will be easy to open it to check the vegetable for readiness.

6. Tomatoes are baked for 15 minutes at 180 degrees. Other vegetables, except potatoes – 30 minutes.

The simplest recipe: baked potatoes with champignons

Products you will need:

2 large potatoes;
red bell pepper;
bulb;
6 fresh champignons;
parsley and dill – 30 grams each;
4 cloves of garlic;
soy sauce – 4 tablespoons.

Peel the vegetables. Cut the potatoes into cubes, the pepper into strips, and chop the onion as finely as possible. Wash the mushrooms and cut into four parts. Finely chop the greens and garlic. Mix all ingredients in a deep bowl, season with soy sauce. Cut the foil into squares. Place the mixture of vegetables on them and wrap them in a knot. Bake for 30 minutes at 200 degrees. Determine the readiness of the dish by looking at the potatoes. Cooked vegetables in foil (in the oven) are salted and peppered only before serving. Spicy lovers can add crushed garlic.

Cooking in pots

1. Place vegetables in a pot raw. This way they will steam and become more flavorful.

2. You don’t have to use oil at all.

3. If you have to add water or broth during the cooking process, use only hot liquid, and in small quantities. Otherwise, hot dishes may crack.

4. Pots prepared for baking are placed only in a cold oven.

5. Since the top layer always dries out during cooking, it is better to place vegetables on top that give juice - onions and tomatoes.

6. You should always close the pot tightly with a lid or foil, but best of all with dough. This makes the dish original.

7. The usual temperature regime for vegetables that are baked in clay dishes is 160 degrees.

8. Remove the finished pots from the oven only onto a wooden stand, and under no circumstances onto a burner or cold surface. They may crack.

9. Before serving, the dish should stand for a while. During this time, the vegetables in the pot will reach, and its walls will cool down a little.

Let's move on to practice

One of the best recipes is summer vegetable stew. It includes:

potato;
carrot;
cauliflower or any other;
pumpkin;
greenery;
milk – 3-4 tablespoons;
oil;
salt pepper.

Cooking process

Cooking in the sleeve

You can prepare an excellent side dish in the sleeve - baked potatoes with mushrooms. Required Products:

1 kg of potatoes;
500 grams of champignons;
two small zucchini squash (or one pumpkin);
large onion.

For the sauce you will need:

4 tablespoons of vegetable oil;
2 teaspoons paprika;
4 tablespoons of mayonnaise;
2 teaspoons dried parsley;
salt and fresh herbs - to taste.

Cooking process

Wash, peel and cut vegetables. Prepare the sauce in a bowl and add the remaining ingredients. Mix everything carefully and set aside for 25-30 minutes. Preheat the oven to 180-200 degrees. Place the pickled vegetables in a sleeve. Bake for 30-40 minutes. Then turn off the oven and let the dish stand for another 10 minutes. Place the prepared vegetables on a plate and sprinkle with fresh herbs.

The transparent sleeve allows you to observe the cooking process and control the formation of a crust. This is its advantage over baking in pots or in foil.

Cooking with cheese

Oven-cooked vegetables with cheese is a dish that is perfect for vegetarians. It is best to bake this dish in pots or other heat-resistant containers. Basic cooking rules:

1. All vegetables are cut into equal pieces, but not large, and placed in a container for cooking in layers.
2. Do not compact the crushed products, but fold them loosely so that the sauce can penetrate properly into all layers.
3. Any dish is sprinkled with grated cheese on top and covered with pieces of butter.
4. Place the pot in a preheated oven for 30-45 minutes, temperature setting – 180 degrees.

The most common recipe: baked tomatoes with cheese

For this dish you will need the following products:

Conclusion

Vegetables are not only tasty, but also very healthy. They are fried, boiled, steamed, baked, eaten raw. It is clear that the maximum benefit is in fresh foods, but not all vegetables can be consumed in their original form. The second option for maximum calorie content and benefits is steaming, but in terms of taste it is significantly inferior to baking. Vegetables baked in the oven in large pieces are an ideal compromise between taste, benefits and labor costs.

Large cuts allow you to preserve the maximum vitamins in each piece, prevent the food from drying out and save time when cooking. The combination of products can be very diverse, which allows you to prepare diverse dishes. Baked products are a godsend for vegetarians, dieters and food lovers. Also, baked vegetables are a great opportunity to teach children healthy nutrition from childhood and introduce them to the whole variety of plant foods.

Vegetables in foil - a simple baking recipe

The most common way to bake vegetables in the oven - using foil. It protects against burning, dehydration and does not require a large amount of oil, which significantly reduces the calorie content of the dish.

Ingredients:

Eggplant - 1 pc.
Zucchini - 1 pc.
Pepper - 2 pcs.
Tomatoes - 5 pcs.
Garlic - 2 cloves
Vegetable oil - 2 tbsp. spoons
Greens - 2-3 sprigs
Salt, spices - to taste

Cooking method: baking

Cuisine - European

Preparation time - 7 minutes

Cooking time - 40 minutes

Number of servings - 3

How to bake vegetables in foil

And you can find a clear example of how to properly bake vegetables in the oven entirely at the link

Vegetables in a sleeve in pieces in the oven

Baking in your own juice - what could be healthier and tastier. This is especially true for those who are actively losing weight. In addition, the dish always turns out juicy and tasty with the maximum set of vitamins, regardless of the composition of the ingredients.

Ingredients:

Potatoes - 3 pcs.
Tomatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Pepper - 1 pc.
Cauliflower - 6 florets
Oil - 3 tbsp. spoons
Salt, spices - to taste

How to bake vegetables in a sleeve

Prepare the food by washing everything thoroughly. Peel the onion. carrots and potatoes are peeled as desired. Cut off the stem of the eggplant.
Cut the eggplant into slices at least 1 cm thick. Chop the carrots, potatoes and onions into larger pieces. Cut the pepper pulp, cleared of seeds, into long pieces. Cut the tomatoes into 4 parts.

Advice. To prevent the eggplant from becoming bitter, it should be salted and rinsed after releasing the juice.

Mix assorted vegetables in a deep bowl. Lightly salt it. Drizzle lightly with oil if desired.
Unwind the cooking sleeve to the required length so that all the vegetables are placed in it in a free order.
Place the prepared ingredients in the sleeve. Tie the film tightly on both sides.
Use a toothpick to make several pricks, which will help avoid the “steam effect” and prevent the food from boiling.
Bake vegetables in a sleeve at 210C for 35 minutes.

Roasted vegetables with citrus-vanilla sauce

Often, before a big feast, any housewife has a question: how to bake whole vegetables in the oven in an original way? There are no special options to vary the taste of the dish, except to change the amount of vegetables and their combination. In this case, dressings come to the rescue, highlighting, emphasizing, and giving the products a special taste. We offer an original version of vegetables cooked in a sweetish citrus sauce.

Ingredients:

Cauliflower - 1 head
Pepper - 2 pcs.
Zucchini - 1 pc.
Mushrooms - 200 gr
Grapeseed oil - 4 tbsp. spoons
Thyme, salt - to taste
For the sauce:
Orange - 1 pc.
Lemon - 1 pc.
Wine vinegar - 2 tbsp. spoons
Honey - 1.5 tbsp. spoons
Vanilla essence - ¼ teaspoon
Black pepper - to taste

How cook vegetables with aromatic sauce

Prepare the food by taking large zucchini, tomatoes, peppers and a medium head of cauliflower. It is better to use champignons as mushrooms, but they can also be replaced with oyster mushrooms.
Wash all products well and dry.
Divide the cabbage into inflorescences, cut the young zucchini into large rings, remove the seeds from the pepper and cut into large slices. Cut the mushrooms into pieces. For champignons, just separate the caps from the stems.
Place assorted vegetables in a mold. Season them with salt and thyme. Sprinkle 2 tbsp. spoons of grape oil.
Bake at 200C for 20 minutes.
During this time, you need to have time to prepare the sauce. Wash the lemon and orange thoroughly.
Grate the zest of both fruits into a bowl, squeeze out the juice from the pulp, removing the seeds.
Pour honey into the juice. vinegar, vanilla extract. Season the marinade with pepper and stir everything thoroughly.
Pour the citrus marinade over the already baked vegetables, mix them carefully and return them to the oven for 7-10 minutes until final cooking.

Advice. To get a golden brown crust on the top layer, you can turn on the “grill” or “top heat” mode at this time.

Assorted pumpkin - Chinese baking option

Oven-roasted vegetables are present in cuisines all over the world. Each nation prefers to cook certain types of foods. For example, the most popular French recipe for baked vegetables is ratatouille. Find out how to bake it in the best way here

And for a step-by-step consideration, we offer an interesting Asian combination.

Ingredients:

Pumpkin - 300 gr
Broccoli - 180 gr
Green beans - 180 gr
Lime - ½ pcs.
Soy sauce - 1 tbsp. spoon
Rice vinegar - 1 tbsp. spoon
Oil - 1 tbsp. spoon
Honey - ½ tbsp. spoons
Chili - 1 pinch

How to Roast Vegetables Chinese Style

Cut the peeled pumpkin into oblong pieces. Separate broccoli into florets. Remove stems from green beans.

Advice. To give the dish a real Chinese flavor, the beans can be replaced with bok choy.

Prepare the marinade by mixing together soy sauce, oil, rice vinegar, honey and the juice of half a lime.
Place vegetables in a bowl. Crush them with a pinch of chili and pour the sauce over them.
Gently mix the ingredients with your hands until the sauce completely covers all the pieces.
Place the ingredients on a baking sheet and bake everything in a hot oven for about 40 minutes.

Despite the apparent simplicity of cooking food in the oven, this process has its own characteristics. We'll tell you how to bake it correctly in order to preserve maximum vitamins in the dish and leave it looking appetizing.

Slicing. When roasting vegetables, it is extremely important to cut them into equal pieces so that everything cooks evenly and at the same time.
Oil. And although the use of vegetable oil for baking foods in the oven is minimal, there are vegetables that require more of it. For example, root vegetables will need a little less fat than eggplants or champignons. Therefore, you should always use a reasonable amount of fat.
Dishes. You should not bake the dish in the first baking tray you come across. For uniform cooking, it is better to use a large flat baking sheet, then the uniform evaporation of steam will prevent the food from burning. It will also be convenient to turn vegetables in such a bowl.
Neighborhood. To obtain evenly fried vegetables with a golden crispy crust and a tender center, they should be placed at some distance from each other. In this case, the released steam will evaporate and the food will not boil down to the state of porridge.
Temperature. The optimal baking temperature in the oven is 200C. At a lower setting, the fruits will not be cooked enough.
Mixing. A big mistake would be baking assorted dishes without stirring. In this case, you risk getting a dish with burnt and at the same time pale vegetables. For a 40-minute roast, one turn is enough.
Salt. It is better to add salt and season vegetables at the very end, because... salt provokes the production of juices and their evaporation, which can lead to dryness of the finished dish.
Defrosting. Frozen foods must be thawed before baking. This can be done naturally by leaving the vegetables to thaw naturally or by frying them in a pan to remove excess moisture before baking.

Oven-roasted vegetables are an integral part of a healthy lifestyle. A dish prepared this way is much healthier. It can be used by both adults and children. Baked vegetables in the oven are an ideal healthy side dish or light independent snack that will keep you slim and fill your body with the right energy and vitamins.

Ratatouille (classic recipe)

Ratatouille is the French name for vegetable stew. This recipe offers you the classic way to prepare it. The use of Provencal herbs, olive oil and garlic in the cooking process creates a unique taste of the dish. It can be served as a separate dish or as a side dish for meat and fish, boiled eggs and cheese. It will turn out very tasty.

Cooking time – 1 hour 30 minutes.

Eggplant 300 gr.
Zucchini 300 gr.
Tomato 1 kg
Onions 2 pcs.
Sweet pepper 2 pcs.
Garlic 3 cloves
Olive oil 50 ml.
Provençal herbs 1 tsp.
Salt - to taste

The dish is ready! Both beautiful and very tasty. Eat for your health!

Delicious vegetables in the oven with step-by-step instructions

You are offered a recipe for the most common and very popular method of cooking vegetables. Vegetables using this method perfectly retain their juiciness, are appetizing, and will never burn or become mush. You will get an excellent addition to your dinner or holiday table.

Ingredients:

Medium potatoes – 6 pcs.
Small pumpkin – 1 pc.
Zucchini or zucchini – 1 pc.
Garlic – 5 cloves.
Hard cheese – 100 g.
Vegetable oil – 4 tbsp. l.
Salt to taste.

Cooking process:

Rinse all the necessary vegetables well with running water. Peel the pumpkin, cut into two halves and remove the seeds with loose pulp.
Peel the potatoes and wash them. Peppers and zucchini (or zucchini) do not need to be peeled.
Cut the prepared vegetables into pieces 2 cm thick. Cut the zucchini into thin slices.
Peel the garlic and use a sharp knife to chop it into thin slices. It will add richness of flavor to your dish.
You can add carrots to the main dish. Peel it and cut into thin slices.
Find a good baking dish for vegetables and line it with foil. Using a brush, grease the mold well with vegetable oil. Considering that vegetables are separated according to cooking time, separate the hard ones. These are potatoes, carrots and pumpkin. They need to be baked first. Place them in a deep bowl, sprinkle with salt, garlic and seasonings and mix well. Do the same with the remaining vegetables (zucchini and peppers). Place the chopped hard vegetables in a mold and bake in the oven at 180 degrees for 10 minutes. Then remove the pan with vegetables from the oven and place the second half of the prepared vegetables into it. Continue baking for another 25 minutes without changing the oven temperature.
Determine the readiness of the dish by the readiness of the potatoes: they will be easily pierced with a fork. Grind hard cheese into a fine grater. A few minutes before the end of cooking, sprinkle the vegetables with grated cheese and place the baking sheet in the oven for another 2-3 minutes. During this time, the cheese will evenly cover the surface of the vegetables and give them a delicious taste and aroma.

The vegetables are ready. Serve hot with any meat or fish dish. Bon appetit!

Vegetables baked in the oven

Vegetables baked in any way are often either dry, burnt, or become mush. This recipe gives you the perfect formula for roasting vegetables. Your family and even your children will love it.

Ingredients:

Eggplant – 1 pc.
Medium zucchini – 0.5 pcs.
Tomatoes – 5 pcs.
Sweet bell pepper – 2 pcs.
Champignons – 5 pcs.
Garlic – 2 cloves.
Salt to taste.
Vegetable oil – 2 tbsp. l.
Provençal herbs to taste.
Green parsley – 2 sprigs.

Cooking process:

Wash the necessary vegetables well and dry with a paper towel. Cut the zucchini and eggplant into two halves lengthwise. Cut each half into medium pieces. There is no need to cut it into small pieces, as it will be porridge. Zucchini quickly becomes soft during cooking, so you can omit it and replace it with eggplant.
Rinse the champignons under running water and cut them into four parts. If the mushrooms are small, you can leave them whole or cut them into halves. Wash the tomatoes, remove the stem and also cut into four pieces. To prevent the dish from being liquid, use tomatoes of varieties with dense pulp.
Choose beautiful red peppers with thick flesh for roasting. It will not be too soft and will retain its color. To make the dish more beautiful and vibrant, add yellow pepper. Remove the stem and seeds from the peppers and chop into slices.
Place the prepared chopped vegetables in a deep container. Peel and cut the garlic into thin slices. Add garlic to vegetables. Salt the mixture of vegetables to your taste, sprinkle with seasonings and pour over vegetable oil. Using your hands, gently toss the vegetables until all the pieces are coated with oil.
Line a baking sheet or other baking dish with foil. Leave foil on both sides to completely cover the vegetables.
Place vegetables in an even layer on a baking sheet.
Cover the vegetable mixture with the remaining sides of the foil, but not completely tightly, but simply connecting the edges of the foil.
Preheat the oven to 210 degrees and place a baking sheet with vegetables in it. Bake for one hour, then check for softness and doneness. After one hour, open the foil and leave the vegetables for another 20 minutes to brown. If you slightly lengthen the cooking time, the vegetables will be softer and more tender, but be careful not to burn them. The baking time is determined by the condition of the vegetables themselves and the characteristics of the oven.

Your dish is ready. Serve it as a side dish with meat and fish dishes.

Tip: if you sprinkle a mixture of baked vegetables with herbs and add vegetable oil, you will get a wonderful salad.

Vegetables cooked in foil

You are given a recipe for roasting vegetables without using sauces, just a little oil and seasonings. The recipe is simple. The cooking process is fast. You will always get tender and juicy vegetables. You can change the composition of vegetables according to your taste, and you will have a dish with a new taste.

Ingredients:

Potatoes – 2 pcs.
Medium zucchini – 1 pc.
Eggplants – 2 pcs.
Bulgarian sweet pepper – 2 pcs.
Tomatoes – 2 pcs.
Fresh champignons – 10–12 pcs.
Garlic – 4 cloves.
Vegetable oil – ½ tbsp.
Salt to taste.

Cooking process:

Wash the sweet pepper well, remove the stem, cut lengthwise into two halves and remove the seeds.
Rinse eggplants and zucchini under running water and peel. Chop these vegetables into pieces of arbitrary shape: zucchini into small cubes, eggplant into thin quarters.
Wash the tomatoes well, remove the stems and cut into 6-8 longitudinal pieces.
Wash the champignons thoroughly and cut into halves.
Peel and wash the potatoes and also cut into quarters.
Preheat the oven to 200 degrees.
Place the chopped vegetables on a baking tray, sprinkle them with salt and seasonings, pour over vegetable oil and mix gently.
Cover the vegetables on the baking sheet with foil and place everything in the preheated oven.
Bake the dish for 50 minutes.
Peel the garlic and chop into garlic cloves.
Remove the baking sheet with baked vegetables from the oven and remove the foil.
Place the chopped garlic on the vegetables and place them in the oven for another 5 minutes.

Everything is simple, fast and very tasty. Can be served. Eat for your health!

Vegetables baked with cheese and sour cream

The peculiarity of this recipe is that all vegetables for baking are greased with vegetable oil with the addition of mayonnaise or sour cream, which allows you to preserve all the beneficial qualities of the vegetables. To ensure uniform roasting of all the vegetables in this recipe, it is recommended to cut vegetables that cook faster into large pieces.

Ingredients:

Eggplants – 1 pc.
Zucchini – 1 pc.
Cauliflower – 350 g.
Broccoli – 350 g.
Sweet pepper – 2 pcs.
Carrots – 2 pcs.
Medium potatoes – 0.5 kg.
Cherry tomatoes – 0.5 kg.
Onions – 2 pcs.
Fresh, green peas – 150 g.
Salt to taste.
Ground black pepper to taste.
Sour cream 15% – 200 g.
Vegetable oil – 3–4 tbsp. l.
Any cheese – 300 g.

Cooking process:

Remove the stem from the eggplant, wash it and chop it into large pieces. Place the pieces in a container, add salt and leave for 15–20 minutes to remove bitterness.
Wash broccoli and cauliflower under running water and divide into small florets.
Peel the onion and cut into large cubes.
Remove the ends of the zucchini on both sides, wash well and also chop into large pieces.
Peel and wash the potatoes. Cut it into 2-4 pieces, leaving the small ones whole.
Wash the bell pepper, remove the stem and seeds and chop coarsely.
Place the chopped vegetables in a deep bowl and add the tomatoes cut into 4 pieces.
Salt the vegetables, sprinkle with ground black pepper, add the specified amount of vegetable oil and sour cream or mayonnaise and mix well.
Place the vegetables on a baking tray, sprinkle green peas on top and place in an oven preheated to 200 degrees. Roast vegetables for 30–40 minutes.
Grate hard cheese on a grater with large holes.
After 30 minutes, remove the baking sheet with baked vegetables from the oven, sprinkle with grated cheese and place in the oven for another 20 minutes.

Our dish is ready. Serve hot. Eat for your health!

The dish is ready! Both beautiful and very tasty. Eat for your health!

Delicious vegetables in the oven with step-by-step instructions

Ingredients:

Medium potatoes – 6 pcs.
Small pumpkin – 1 pc.
Zucchini or zucchini – 1 pc.
Garlic – 5 cloves.
Hard cheese – 100 g.
Vegetable oil – 4 tbsp. l.
Salt to taste.

Cooking process:

Rinse all the necessary vegetables well with running water. Peel the pumpkin, cut into two halves and remove the seeds with loose pulp.
Peel the potatoes and wash them. Peppers and zucchini (or zucchini) do not need to be peeled.
Cut the prepared vegetables into pieces 2 cm thick. Cut the zucchini into thin slices.
Peel the garlic and use a sharp knife to chop it into thin slices. It will add richness of flavor to your dish.
You can add carrots to the main dish. Peel it and cut into thin slices.
Find a good baking dish for vegetables and line it with foil. Using a brush, grease the mold well with vegetable oil. Considering that vegetables are separated according to cooking time, separate the hard ones. These are potatoes, carrots and pumpkin. They need to be baked first. Place them in a deep bowl, sprinkle with salt, garlic and seasonings and mix well. Do the same with the remaining vegetables (zucchini and peppers). Place the chopped hard vegetables in a mold and bake in the oven at 180 degrees for 10 minutes. Then remove the pan with vegetables from the oven and place the second half of the prepared vegetables into it. Continue baking for another 25 minutes without changing the oven temperature.
Determine the readiness of the dish by the readiness of the potatoes: they will be easily pierced with a fork. Grind hard cheese into a fine grater. A few minutes before the end of cooking, sprinkle the vegetables with grated cheese and place the baking sheet in the oven for another 2-3 minutes. During this time, the cheese will evenly cover the surface of the vegetables and give them a delicious taste and aroma.

The vegetables are ready. Serve hot with any meat or fish dish. Bon appetit!

Vegetables baked in the oven

Vegetables baked in any way are often either dry, burnt, or become mush. This recipe gives you the perfect formula for roasting vegetables. Your family and even your children will love it.

Ingredients:

Eggplant – 1 pc.
Medium zucchini – 0.5 pcs.
Tomatoes – 5 pcs.
Sweet bell pepper – 2 pcs.
Champignons – 5 pcs.
Garlic – 2 cloves.
Salt to taste.
Vegetable oil – 2 tbsp. l.
Provençal herbs to taste.
Green parsley – 2 sprigs.

Cooking process:

Wash the necessary vegetables well and dry with a paper towel. Cut the zucchini and eggplant into two halves lengthwise. Cut each half into medium pieces. There is no need to cut it into small pieces, as it will be porridge. Zucchini quickly becomes soft during cooking, so you can omit it and replace it with eggplant.
Rinse the champignons under running water and cut them into four parts. If the mushrooms are small, you can leave them whole or cut them into halves. Wash the tomatoes, remove the stem and also cut into four pieces. To prevent the dish from being liquid, use tomatoes of varieties with dense pulp.
Choose beautiful red peppers with thick flesh for roasting. It will not be too soft and will retain its color. To make the dish more beautiful and vibrant, add yellow pepper. Remove the stem and seeds from the peppers and chop into slices.
Place the prepared chopped vegetables in a deep container. Peel and cut the garlic into thin slices. Add garlic to vegetables. Salt the mixture of vegetables to your taste, sprinkle with seasonings and pour over vegetable oil. Using your hands, gently toss the vegetables until all the pieces are coated with oil.
Line a baking sheet or other baking dish with foil. Leave foil on both sides to completely cover the vegetables.
Place vegetables in an even layer on a baking sheet.
Cover the vegetable mixture with the remaining sides of the foil, but not completely tightly, but simply connecting the edges of the foil.
Preheat the oven to 210 degrees and place a baking sheet with vegetables in it. Bake for one hour, then check for softness and doneness. After one hour, open the foil and leave the vegetables for another 20 minutes to brown. If you slightly lengthen the cooking time, the vegetables will be softer and more tender, but be careful not to burn them. The baking time is determined by the condition of the vegetables themselves and the characteristics of the oven.

Your dish is ready. Serve it as a side dish with meat and fish dishes.

Tip: if you sprinkle a mixture of baked vegetables with herbs and add vegetable oil, you will get a wonderful salad.

Bon appetit!

Vegetables cooked in foil

Ingredients:

Potatoes – 2 pcs.
Medium zucchini – 1 pc.
Eggplants – 2 pcs.
Bulgarian sweet pepper – 2 pcs.
Tomatoes – 2 pcs.
Fresh champignons – 10–12 pcs.
Garlic – 4 cloves.
Vegetable oil – ½ tbsp.
Salt to taste.

Cooking process:

Wash the sweet pepper well, remove the stem, cut lengthwise into two halves and remove the seeds.
Rinse eggplants and zucchini under running water and peel. Chop these vegetables into pieces of arbitrary shape: zucchini into small cubes, eggplant into thin quarters.
Wash the tomatoes well, remove the stems and cut into 6-8 longitudinal pieces.
Wash the champignons thoroughly and cut into halves.
Peel and wash the potatoes and also cut into quarters.
Preheat the oven to 200 degrees.
Place the chopped vegetables on a baking tray, sprinkle them with salt and seasonings, pour over vegetable oil and mix gently.
Cover the vegetables on the baking sheet with foil and place everything in the preheated oven.
Bake the dish for 50 minutes.
Peel the garlic and chop into garlic cloves.
Remove the baking sheet with baked vegetables from the oven and remove the foil.
Place the chopped garlic on the vegetables and place them in the oven for another 5 minutes.

Everything is simple, fast and very tasty. Can be served. Eat for your health!

Vegetables baked with cheese and sour cream

Ingredients:

Eggplants – 1 pc.
Zucchini – 1 pc.
Cauliflower – 350 g.
Broccoli – 350 g.
Sweet pepper – 2 pcs.
Carrots – 2 pcs.
Medium potatoes – 0.5 kg.
Cherry tomatoes – 0.5 kg.
Onions – 2 pcs.
Fresh, green peas – 150 g.
Salt to taste.
Ground black pepper to taste.
Sour cream 15% – 200 g.
Vegetable oil – 3–4 tbsp. l.
Any cheese – 300 g.

Cooking process:

Remove the stem from the eggplant, wash it and chop it into large pieces. Place the pieces in a container, add salt and leave for 15–20 minutes to remove bitterness.
Wash broccoli and cauliflower under running water and divide into small florets.
Peel the onion and cut into large cubes.
Remove the ends of the zucchini on both sides, wash well and also chop into large pieces.
Peel and wash the potatoes. Cut it into 2-4 pieces, leaving the small ones whole.
Wash the bell pepper, remove the stem and seeds and chop coarsely.
Place the chopped vegetables in a deep bowl and add the tomatoes cut into 4 pieces.
Salt the vegetables, sprinkle with ground black pepper, add the specified amount of vegetable oil and sour cream or mayonnaise and mix well.
Place the vegetables on a baking tray, sprinkle green peas on top and place in an oven preheated to 200 degrees. Roast vegetables for 30–40 minutes.
Grate hard cheese on a grater with large holes.
After 30 minutes, remove the baking sheet with baked vegetables from the oven, sprinkle with grated cheese and place in the oven for another 20 minutes.

Our dish is ready. Serve hot. Eat for your health!