Whole roasted vegetables. How to bake vegetables in the oven

In the kitchen arsenal of every housewife there is sure to be a book with unique and unique recipes. These culinary masterpieces She tries to surprise the guests and please the family. The most different dishes ranging from hot appetizers to desserts. special treat, which not all housewives can do, are vegetables baked in the oven. That is why we have made for you a selection of the most delicious and original dishes made in the oven.

First, let's look at common mistakes that are made when cooking. Properly aged, dressed and cooked vegetables will leave pleasant memories and make you save a successful recipe.

Vegetable dishes are very useful for the human body, as they contain a whole complex of vitamins necessary to maintain health. That is why it is necessary to learn how to cook them correctly so that vegetables do not lose their valuable properties.

So, consider the main series of mistakes made by novice cooks:

Various cuts of vegetables. As a rule, this violation is obtained due to haste. Vegetables in a hurry different kind cut into any shape and size. Because of this, something has time to fry quickly and start to burn or dry and lose juice, while others only acquire a golden crust. Therefore, all ingredients must be cut into the same average size.

Add an equal dose of oil to all vegetables. A big misconception is that every vegetable needs an equal amount of oil. For example, root crops require significantly less oil than mushrooms or eggplants. The main thing here is not to overdo it with the dose at all, otherwise the dish will be excessively fatty. If you're cooking in a medium-sized pot, adding a few tablespoons of oil will suffice. You can also just pre-grease the dishes and sprinkle the vegetables, this will also be quite enough.
Poor choice of cookware. The best option for baking vegetables in the oven is a baking sheet. It can be treated with oil or you can use special paper for baking. Roasted vegetables release steam during cooking. In the baking sheet, it will be distributed evenly - this will ensure uniform frying of the products. Plus, it is on a straight surface that it is best to turn the pieces over.

No empty spaces. For cooking delicious dish chop the vegetables a little and throw them into the dishes. The most common mistake is that the hostess does not leave free space between vegetables. Due to the steam released, the vegetables are boiled in the oven, and this is facilitated by the density with which the ingredients are located in the container. To reduce this effect, it is necessary to leave space between them.
Low oven temperature. Bake vegetable dishes in the oven is recommended at a temperature not lower than 210 ° C. At right temperature The vegetables will be ready in about 40 minutes. If the temperature is lower than indicated, and you will refer to the fact that the dish will simply stand on the fire longer, you will get vegetables that are not completely fried;
No turning vegetables. This item does not at all imply a meticulous control of the readiness of the dish and stirring it every 5 minutes. However, it is simply necessary to turn them over several times, otherwise one side will be covered with a golden crust, while the other will only push away from itself with a completely unappetizing look. If you consider that on average vegetables are baked for 40-50 minutes, then 3 or 4 stirs will be enough.

Now that we have familiarized ourselves with the rules for preparing baked vegetables, we suggest that you familiarize yourself with the best recipes oven baked vegetables in photos.

Grilled vegetables

AT recent times, one of the most common options for a dish baked in the oven can be called grilled vegetables. We suggest you look at the recipe in photos, how to quickly and tasty bake vegetables in the oven. The cooked dish can be served as an appetizer or side dish, and they can also be seasoned with a salad or fast food.

To prepare the dish you will need the following ingredients:

red pepper, yellow 1 pc.;
zucchini squash - 2 pcs.;
cauliflower - 1 head;
tomatoes - 3 pcs.;
sweet potato - 1 pc.;
garlic - 1 head;
thyme, rosemary - to taste;
olive oil - 2 tbsp. spoons.

Cut into large oblong tubes, while the skin is peeled as desired (photo). Then cut each of the peppers into 2 equal parts along the vegetable (photo). Cauliflower inflorescences are separated from each other (photo). Sweet potatoes are cut into round pieces up to 2 cm thick (photo). Tomatoes are cut into 4 equal parts each (photo).

All chopped ingredients turned out to be equally large, which means they will fry evenly. Now preheat the oven and switch it to the grill mode. While it is heating, put the chopped vegetables on a baking sheet, pre-covered with baking paper. Lay out in parts, without mixing the products with each other. Peppers and zucchini should be skin side up.

After the loaded baking sheet is fully prepared for baking, grease the ingredients with a thin layer. olive oil. The garlic crushed in the crusher is evenly distributed by hand over the surface of the vegetables. Put a few sprigs of rosemary and rub a little more with your hands, sprinkling vegetables.

After that, the baking sheet is loaded into the oven almost under the very grill, but not on the lower tier. Cooking time is only 20-25 minutes. You only need to stir 1-2 times. If the skins of peppers burn - do not be upset. They still need to be cleaned. After taking the dish out of the oven, it must be cooled. You can store grilled vegetables in plastic container with tight lid. You can add basil to an already cooled dish.

Knowing this recipe for cooking gil vegetables, you can quickly prepare an original dish that can be consumed in different variations.

Broccoli vegetable casserole

To make this vegetable broccoli casserole, you will need the following ingredients:

Cooking sequence:

First, boil the potatoes and grind them into a puree. Add spices, garlic, oil to the resulting mass - to taste. Mix and let cool. Next, boil the broccoli in salt water, after full readiness put it on a plate so that the water is glass. We cut the onion to taste - rings or squares, three carrots on a coarse grater, then stew in a pan. Again, you can add spices to taste. In order for the casserole not to lose its shape, 10 g of starch can be added to carrots or potatoes, but this is not a necessary condition.

After all the preliminary ingredients are ready, grease the baking sheet or dishes in which you plan to cook the vegetable casserole. Some vegetable casseroles in the oven are made using foil. In this case, it is not the bottom of the container that is lubricated, but the inner cavity of the foil. Then we evenly distribute mashed potatoes over it and build small ledges around the edges.

Then we put boiled broccoli and pre-prepared bell pepper rings on the puree. Sprinkle the resulting mass with stewed onions and carrots. We send the dish for 40 minutes in the oven and bake at a temperature of up to 190 ° C.

After the specified time, we take the dishes out of the oven and let them stand for about 15 minutes, then cover with a plate of a suitable size and turn over sharply. In case you baked vegetables in foil, everything is much simpler. Just take out the pan and unfold the foil.

As you can see from the photos of vegetables baked in the oven, it looks very appetizing despite the cooking method.

Fish casserole "Fisherman's Joy"

Fisherman's Joy is an oven-baked fish with vegetables. Despite the exquisite taste, not every housewife will decide to cook such a dish. Since this is a rather laborious process, and it is necessary to have a sense of proportion in adding ingredients.

To prepare this dish, you will need:

The first step is to thoroughly clean and rinse the fish. It is desirable to remove excess bones from it as much as possible. Across the body of the fish we will make deep cuts a few centimeters apart.

Then we make a special sauce in a bowl: we take the peppers and pour them over the eye into a plate (depending on your taste preferences) and squeeze the juice from the lemon. The recommended dose is half a lemon. Here we add turmeric and 3 tablespoons of oil. Then, using a crusher, mince the garlic. The resulting sauce must be thoroughly mixed and greased with fish, especially inside the cuts made.

Cut the remaining half of the lemon into slices and insert them into these same cuts, alternating with pepper.

Next, we move on to preparing the filling for the fish. To do this, fry the chopped onions and carrots over low heat. When you realize that the frying is almost ready, add the chopped pepper and cover with a lid for 10 minutes, after turning off the fire.

Vegetable food is a very important part of the menu of every person, and most useful way its preparation professionals consider baking. It is tasty, fast, convenient, but not all housewives understand the features of such a process. How do you make a vegetable casserole or heat multiple salad items?

How to cook vegetables in the oven

The technology of work depends on the desired end result: baked vegetables to create warm salad can be done in 20-25 minutes, and a full-fledged independent dish from vegetables in the oven cooks much longer. Each product also sets its own requirements for spices, fat components (butter, sour cream, etc.). In order to avoid common mistakes of novice housewives, professionals give some tips on how to bake vegetables in the oven correctly:

Never fill out the form to capacity, otherwise you will not achieve a golden hue of the products.
If using a baking sheet, cover it with paper/parchment, greased with a piece of butter.
Do not abuse spices and do not overdo it with salt - it is better not to report them.
Mushrooms and porous vegetables need a little more vegetable oil than root vegetables, so try to process them separately.
Optimum temperature for baking - 190-200 degrees. After that, you can leave the vegetables to come up for another 7-10 minutes, turning off the oven.
Be sure to turn the contents of the pot over a couple of times, and shake the sleeve / bag while the dish is cooking.
When working with the "grill" mode, move the grate: first hold it at the top level, then at the middle one.
A vegetable casserole in the oven, with the addition of meat, which is laid out in the bottom layer, is cooked for about an hour. With boiled cereals / pasta, 35-40 minutes will be enough for her.
If you intend to make a salad where thermally processed vegetables are needed (mainly beets, carrots, potatoes), they must be carefully washed and wrapped individually with foil. The skin is not removed. It is recommended to bake at 170 degrees for half an hour.

Oven vegetable recipes

Among the baking ideas below, you can find options for the everyday and festive table, children's and diet menu. You will learn the difference between a saute and a stew, learn how to use non-standard baking pans and cook with a sleeve, foil and wire rack. For each recipe, you can make an independent dish, and a side dish, and baked vegetables for a salad.

Grilled

This hot option is very popular with Italians, who call it "antipasti". This is not a full-fledged side dish (although it may be), but an appetizer that is served before the main course. baked vegetables grilled in the oven are cooked using a grate, so that even visually they look like a dish from the grill. In the photo it will be difficult to distinguish these options. If you do not use mushrooms, the dish will be dietary.

Ingredients:

sweet peppers - 3 pcs.;
zucchini - 1 pc.;
eggplant - 200 g;
fresh mushrooms - 200 g;
extra virgin olive oil - 3 tbsp. l.;
Provence herbs - 1 tsp;
salt - 1 tsp + pinch for eggplant;
balsamic vinegar.

Cooking method:

Eggplant cut into thick circles, salt. Rinse after half an hour.
Chop the zucchini identically, deprive the mushrooms of the legs, rinse very well and clean the hats.
Cut the peppers into rings.
Mix the oil with herbs and salt. Pour over all vegetables (including mushrooms), spread the sauce evenly over them with your hands.
Preheat the oven to 220-240 degrees (with forced convection, choose a lower temperature). Spread the vegetables on the grill, substitute a baking sheet from below. Roasting vegetables in the oven according to this recipe lasts about a quarter of an hour.
Cool the appetizer, season with balsamic vinegar.

in a pot

Sauté is traditionally cooked on the stove using a special thick saucepan. However, the oven allows you to make it even more fragrant, since ceramic pots retain and give off heat, smells, and taste better. The difference between sauté and stew is that water / broth is not added to the vegetable platter, and the products are not fried before they are baked. Meat should not be introduced here either, or take boneless options.

Ingredients:

eggplant - 2 pcs.;
bell peppers - 2 pcs.;
zucchini - 2 pcs.;
potatoes - 400 g;
tomatoes - 4 pcs.;
onions - 2 pcs.;
olive oil - half a cup;
salt;

Cooking method:

Eggplant cut into cubes, salt. Rinse after half an hour.
Chop the rest of the vegetables in the same way (onion - in half rings). Mix.
Fill pots with this mass, add oil, salt.
Cover with a lid, leave for 10-15 minutes.
How to cook vegetables in a pot in the oven according to this recipe? After it warms up to 170 degrees, bake for 40-45 minutes.

With cheese

Such a delicious simple dish is perfect for a festive light dinner, or for lunch, if minced fish is replaced with meat. Tender vegetables, baked in the oven with cheese, have a rich aroma, and golden crust with a salty taste gives them a special piquancy. If desired, the dish can be turned into an omelette by pouring the egg-milk mixture.

Ingredients:

minced pollock - 300 g;
carrots - 2 pcs.;
cauliflower - 200 g;
tomatoes - 3 pcs.;
potatoes - 1 pc.;
salt;
mixture ground peppers;
sour cream - 2 tbsp. l.;
cheese - 70 g;
hard cheese - 100 g;

Cooking method:

Salt mince, pepper. Add a spoonful of sour cream, mix with your hands.
Chop the carrots and potatoes into strips, chop the cabbage finely, and the tomatoes into circles.
glass mold fill minced fish, distribute from above potato straw. Lubricate with the rest of sour cream, cover with carrots, cabbage, tomatoes.
Sprinkle over vegetable casserole grated cheese and hard cheese. Cook at 180 degrees for 45 minutes.

in foil

Professionals recommend using this method for cooking meat or fish that you don’t want to overload with fats, but you need to keep juicy. Properly roasted vegetables in foil in the oven create a very moist "cushion" around the meat/fish, therefore helping to diet dish. For a clear effect, it is advisable to take watery specimens: tomatoes, pumpkin, zucchini, etc.

Ingredients:

lean fish - 200 g;
bulb;
small zucchini;
bell pepper;
salt;
oregano - a pinch;
lemon.

Cooking method:

Peel the zucchini, remove the seeds, finely chop the pulp.
Gut the fish, if necessary. Salt, process lemon juice.
Chop onion and bell pepper.
Combine all ingredients, sprinkle with oregano. Wrap in foil (shiny side inside), twist it well.
Bake for half an hour at 200 degrees.

Stuffed vegetables in the oven

The recipe for this wonderful Italian starter can be modified indefinitely: any vegetables that have a strong shape are taken as the basis. Well suited and cucumbers with eggplant, and even meaty large tomatoes. You can also fill them with any products - add cereals, chopped meat, mushrooms. The outcome is unchanged - tasty, healthy and beautiful, not only in the photo.

Ingredients:

sweet peppers - 2 pcs.;
small zucchini - 2 pcs.;
white loaf;
black olives - 100 g;
cherry tomatoes - 8-10 pcs.;
rice - half a glass;
higher egg cat.;
ground basil;
salt;
olive oil;
cheese optional.

Cooking method:

Boil the rice, beat the egg with salt.
Cut peppers and zucchini in half lengthwise. Scrape out the middle of the latter, leaving only the thick walls and bottom. Remove seeds from peppers.
Cut the loaf into small cubes, olives and cherry tomatoes into thin circles.
Fill the pepper and zucchini halves with the mixture of rice, olives, tomatoes and bananas.
Season with olive oil, basil. Pour in beaten egg. Sprinkle with cheese.
Bake for 25-30 minutes at 190 degrees.

Stewed

Ragout is one of the most popular dishes where “tasty” and “healthy” go hand in hand. To create it, you can only use vegetable mix Or add some meat. Professionals advise choosing areas with a bone, but this is not a fundamental point. Such vegetable stew even men love the oven, so the recipe is worthy of entering into any cookbook.

Ingredients:

potatoes - 2 pcs.;
lamb on the bone - 300 g;
vegetable marrow;
large tomatoes - 3 pcs.;
the bulb is white;
carrot;
garlic cloves - 2 pcs.;
vegetable oil - 3 tbsp. l.;
salt;
spices;
thyme sprig.

Cooking method:

Boil lamb until half cooked, be sure to add salt.
Heat up a frying pan, pour in the oil, and immediately add the chopped onion.
When it becomes transparent, throw chopped garlic with thyme on top.
Cut the zucchini and potatoes into cubes, throw into the pan. Cook until crispy.
Chop tomatoes and carrots. Add to the rest of the stew ingredients.
After 3-4 minutes, transfer the vegetable mixture to a refractory mold. Add lamb, pour broth. Enter spices.
Extinguish at 160 degrees under the lid. The approximate time to bring vegetables to readiness is 50-60 minutes.

Up your sleeve

This baking method shares the top spot with foil oriented recipes. Vegetables are tender and soft, suitable even for baby food. If you are very worried about the calorie content of the dish, exclude the butter, and replace the thighs with the breast. Similarly, you can use any meat, the marinade is also allowed to choose to taste.

Ingredients:

chicken thighs - 2 pcs.;
Bulgarian peppers - 2 pcs.;
bulb;
cauliflower - 150 g;
tomatoes - 200 g;
honey - 1 tbsp. l.;
ground ginger - a pinch;
butter - 10 g;
salt.

Cooking method:

Warm honey, mix with ginger. Rub this marinade chicken thighs devoid of skin.
Chop the pepper and onion, divide the cabbage into inflorescences, cut the tomatoes into slices.
Fill the sleeve with vegetables and chicken, add a piece of butter, salt.
Preheat the oven to 190 degrees. fragrant vegetables, baked in a sleeve in the oven, will be ready in 45 minutes.
It is recommended to serve with fresh sour cream and herbs.

In the bank

If you look at the photo, you can decide that this dish is a classic winter preparation. However, roasted vegetables in a jar in the oven are the same simple side dish like stew or sauté. The only change is the baking dish. This is the usual glass jar, the volume of which is chosen arbitrarily. Under it you need to find a Teflon form, where it will run vegetable juice.

Ingredients:

young squash;
potatoes - 2 pcs.;
tomatoes - 2 pcs.;
bulb;
salt pepper;
sour cream - 1 tbsp. l.

Cooking method:

Cut zucchini with potatoes into cubes, tomatoes into slices, onions into half rings.
Mix, salt, pour sour cream, pepper.
Fill this jar vegetable mixture, it is good to trample it on top.
Cover with folded foil, tie with a thread, put on a baking sheet / pallet.
The oven must reach the temperature already with the jar inside, otherwise the glass may burst. Bake at 170 degrees for an hour.

On skewers

This is the perfect utility vegetarian dish which even men like and is suitable for weight loss. Not an ounce of meat, but incredible nutrition! Shish kebab from vegetables in the oven can be prepared on the basis of eggplant, zucchini, tomatoes, carrots, pumpkins, etc. Professionals advise taking products with dense pulp, and the zucchini must be young, otherwise you will have to cut out the middle, and it will hang out on a skewer.

Ingredients:

medium eggplant;
light young squash;
fleshy large tomatoes - 2 pcs.;
bulb purple;
hard cheese (optional) - 20 g;
salt;
vegetable oil;
ground white pepper.

Cooking method:

Cut the zucchini and eggplant into circles of approximately the same thickness.
The blue one needs to be salted, left for half an hour, then rinsed.
Cut the tomatoes in the same circles, onion - rings. Grate the cheese.
Soak wooden skewers for half an hour. Put vegetables on them by the principle of alternation: zucchini, eggplant, tomato, onion and all over again.
Sprinkle future skewers with oil, salt, season with pepper, sprinkle with cheese.
Bake at 200 degrees, placing on weight over a baking sheet. Don't forget to turn every 8-10 minutes. Approximate cooking time is 40-50 minutes.

Video

The daily diet of a person must contain vegetables. They are rich in vitamins and minerals that are essential for the body. Most people try to lead a healthy lifestyle and prefer baked meals instead of cooked foods. in the usual way. Preserved when baked useful components product, and its taste is revealed. This article will tell you how to bake vegetables in the oven and point out the basic principles of their preparation.

How to bake vegetables in the oven - cooking features

Regardless of the choice of method for roasting vegetables (in foil, in a pot, sleeve or in a pan), it is important to consider some cooking rules.

Choose food for baking good quality, without external damage and signs of rot.
If you bake root vegetables, then they must be thoroughly rinsed under running water and dried with napkins. They are cooked in the oven without foil or sleeves on a wire rack, which is installed in the middle.
For kohlrabi cabbage, the same cooking rules apply as for root crops.
As for the preparation of peppers with tomatoes, they are baked in a baking dish, on the top shelf of the oven. Cracked skin will indicate their readiness, but total time cooking should not exceed 15 minutes.
You can cook vegetables in the oven individually or combine them with each other, depending on the season and taste preferences.
Vegetables and root vegetables can be cooked in one large dish or in portions.
Eggplants are usually baked in circles or slices. Or combine with other vegetables and cut them in half along the fruit.
Cauliflower is baked unassembled, that is, the inflorescences are cut off from the base. They must be washed in warm water and dry with paper towels, only then put in the oven.
Add spices to your taste before baking, but except for salt. She promotes fast release juice from vegetables, as a result, the dish will turn out without a crust and dry.

How to bake vegetables in foil in the oven

Young potatoes are very tasty in the oven. Tomatoes and mushrooms are ideal for it. For the recipe you will need the following products:

young potatoes - 3-4 pcs.;
Bulgarian pepper with fleshy pulp - 2 pcs.;
champignons - 200 gr.;
tomato and onion - 1 pc.;
any vegetable oil;
soy sauce;
salt and spices to taste.

Recipe:

Potatoes do not need to be peeled. Rinse it well under running water. Then cut into rings.
Rinse the pepper as well, cut the stalk with seeds. Cut into wide strips.
Cut the tomato into rings, peel the onion and chop into half rings.
Transfer the mushrooms to a sieve, rinse, cut into 4 parts. Chop greens.
Transfer all products to a large container, add soy sauce, oil, herbs, spices (except salt). Mix well.
Cut the foil into large squares, put together 2-3 pieces.
Divide the mixture of vegetables into portions and place on foil, wrap tightly. Make sure there are no holes.
Preheat the oven to 200 degrees. Roast vegetables for no more than 20 minutes or until tender. Ready meal salt and serve.

Advice. In the same way, you can bake vegetables in the sleeve.

How to bake vegetables in pots in the oven

Such utensils as pots are convenient for batch feed dishes. You can cook vegetables in them not only in the form of stews, but also casseroles. All vegetables are used only in raw form.

Ingredients:

medium-sized potatoes - 5 pcs.;
carrots - 1 pc.;
cauliflower - 1 head;
pumpkin - 200 gr.;
onions - 2 pcs.;
hard cheese - 250 gr.;
milk - 3 tbsp. l.;
butter - 50 gr.;
herbs and spices to taste.

Cooking method:

Wash all vegetables well and pat dry with paper towels. Peel carrots, potatoes and pumpkin, cut into cubes.
Separate the cauliflower into florets. If necessary big chunks cut into smaller pieces.
Peel the onion, chop or cut into half rings. Grate hard cheese. Chop greens.
Transfer vegetables to pots. But since the top layer is often dry during baking, put the onion last - it will release the juice.
Pour in some milk, put a piece of butter on top. Add crushed spices. Cover the dish with a lid or foil.
For pots, you do not need to preheat the oven. The dishes should heat up gradually. Therefore, put them in a cold oven and only then turn it on.
Set the cooking temperature to no more than 160 degrees.
After 20 minutes, add chopped greens and hard cheese. Close the pots again with a lid, and cook the vegetables for another 15-20 minutes.
Remove the finished dish from the oven. But you need to put the pots only on a wooden plank. So they will not crack from contact with a cold surface.
Let the dish rest for a while before serving. So the walls of the pots will cool down, and the vegetables will have time to “reach”.

Vegetables can be baked not only as a whole. There are many recipes for preparing them in the form of mashed potatoes, puddings, casseroles or rolls. You can also stuff one vegetable with another.

Oven baked vegetables are always tasty and healthy. I propose several good recipes ranging from whole baked vegetables to more complex dishes from baked vegetables that can decorate the most sophisticated festive table. All recipes are quite simple, quick and tasty.

Whole baked vegetables

Ingredients:

(4-6 servings)

3-4 eggplant
2-3 salad peppers
2 onions
4 tomatoes
vegetable oil

There is nothing easier and tastier than whole vegetables baked in the oven. We take any vegetables that we want to bake. It is desirable that the eggplants are small and all about the same size. In this case, everyone will cook at the same time.
Wash the vegetables, no need to remove the tails, then put them on a greased baking sheet. Peel the onion, cut in half.

We put the baking sheet in a well-heated oven. Bake vegetables for 45 minutes at 180°C. Periodically we look into the oven, if necessary, turn over to another barrel.
When the peppers become soft, the eggplants become very wrinkled and also become soft, and the skin on the tomatoes cracks, remove the baked vegetables from the oven. If some of the vegetables are not yet baked enough, return to the oven for 10-15 minutes.

Let the vegetables cool down a bit. Then we take the peppers and eggplant by the tail and remove the peel. If the vegetables are well baked, then the skin is very easily separated from the pulp. Remove the stems after cleaning. We also remove the seeds from the pepper.
The peel is also removed from baked tomatoes without effort, much easier than by scalding.
Put the vegetables baked in the oven on a dish whole or cut large pieces. Drizzle with olive oil and serve. This dish is perfect for barbecue or grilled meats.

Also from vegetables baked in the oven, it turns out delicious caviar from eggplant. To do this, finely chop the baked and peeled eggplants, peppers and tomatoes, add finely chopped fresh onions, pour over with olive oil.
Taste for salt and sugar, add a little crushed garlic to spice it up. Serve the eggplant caviar chilled.

Baked vegetables for the holiday table

Ingredients:

500 gr. green beans
5 small potatoes
5 small onions
5 tomato
2 eggplant
50 gr. smoked meat
100 gr. hard cheese
3 garlic cloves
1 st. a spoonful of breadcrumbs
0.1 l. cream
parsley
sunflower or olive oil
pepper

Oven baked potatoes

For this baked potato recipe, we take small oblong tubers. We clean the potatoes, wash them, and then cut them in half lengthwise so that we get long boats.

Salt potatoes, brush generously vegetable oil, and then spread on a baking sheet, which we then put in a hot oven.

Bake potatoes over medium heat. Periodically check for readiness. Remove cooked potatoes and let cool slightly.

Using a spoon or knife, carefully remove the insides of the halves to make potato boats.

We carefully grind the potato mass we have chosen, add finely chopped smoked meat, a little salt and pepper. Pour in a little cream and try. The filling should be tender but not runny.

Stuff potatoes and set aside.

Oven baked eggplant with cheese

For baking, we take two small young eggplants. We cut the washed eggplant into round plates one and a half to two centimeters thick.

To remove the bitterness, sprinkle the plates with salt. We wait 10 minutes, and then we wash the eggplant in cold water. Squeeze out excess moisture.

We spread the circles on a baking sheet greased with vegetable oil. Spray eggplants with oil from a spray bottle or just drip from a bottle, and then put in a preheated oven.

Bake eggplant in the oven for 10 minutes over medium heat.

Sprinkle almost ready-made eggplants with grated cheese and put them back in the oven for exactly five minutes. Cheese should be melted and lightly browned.

Oven baked tomatoes

Despite the fact that from fresh tomato mostly cook various salads, tomatoes are very tasty if baked in the oven. I want to share the most simple recipe baked tomatoes.

So, we choose small, ripe, but fairly dense tomatoes. The most convenient round shape.

Washed tomatoes cut in half. Lay the halves on a greased baking sheet.

Be sure to salt and grease the top with vegetable oil. We put the tomatoes in a hot oven.

While the tomatoes are baking, prepare a special filling for them.

In a separate bowl, mix 1 clove of minced garlic, salt, pepper, finely chopped parsley, breadcrumbs. Add a little olive oil and crush with a regular mortar. This is done so that the mixture absorbs the taste of garlic and parsley.

When the tomatoes are almost ready, apply on each tomato garlic filling. Roast the vegetables until the filling is browned.

Along with this recipe for baked vegetables, you can also cook baked tomatoes stuffed with meat and rice. Detailed recipe.

Oven baked onion

I remember in childhood at the mention of onions, and in any of its forms, everyone immediately twisted their faces. But it turns out, unlike the faithful onion or onion in cutlets, oven-baked onions are a real delicacy. Try it and you will fall in love with this simple and delicious dish forever.

We take small onions of approximately the same size. It is not necessary to buy non-bitter varieties of onions specifically.

We clean the onion, which is then cut into halves

Lay the onion on a generously oiled baking sheet. Drizzle generously with oil on top of the onion.

Cover a baking sheet with onions with foil and put in a well-heated oven. if the onion is left without foil, then it starts to burn and becomes bitter.

Onions, unlike all other vegetables, should be baked at a fairly low temperature of about 160 ° C. In this case, the onion is baked for quite a long time. Depending on the size of the onions, bake for half an hour or more.

How to Serve Roasted Vegetables

Roasted vegetables are delicious in and of themselves. healthy dish, but it can be supplemented with string beans, which will soften and shade the taste of vegetables baked in the oven.

So, take green string beans, remove the tails and cut into pieces of five centimeters. Boil green beans for 10 minutes in salted water. The beans should be soft but not falling apart. Be sure to drain the water.

Berm two or three cloves of garlic, peel, finely chop.

AT a small amount olive or sunflower oil fry the garlic lightly.

Spread beans on big dish and sprinkle with fried garlic on top. With the remaining oil in the pan, which has absorbed the taste and smell of garlic, pour the beans.

We take a dish with beans and put all the baked vegetables on it. The order of a role does not play. But what plays a role is the temperature of the oven. All vegetables are baked at 180°C. By the way, it is also not advisable to leave the kitchen for a long time, since I require various baked vegetables different time cooking.

That's it, our dish is ready! Serve the roasted vegetables hot.

Over time, the understanding comes that everything can be cooked in the oven: from the simplest snacks to the most complex main courses. Not only possible, but necessary! Often it is much easier and healthier than cooking in a pan. As for cooking vegetables, the oven will give odds to any other kitchen appliance.

"With taste" tells you in detail how to cook delicious vegetables in the oven.

How to cook vegetables in the oven

What vegetables to choose?

The first thing you need to pay attention to is the vegetable composition. The right combination products and spices can strike on the spot only with the aroma, to say nothing of the taste. You need to know which vegetables to bake in the oven and which not to.

Suitable for baking

regular and cauliflower
potato
pumpkin
carrot
bell pepper
vegetable marrow
eggplant

These vegetables are best used as a base. The list is not limited to them, but we have given an example best options. The choice of these particular products is easy to explain: they keep their shape well, do not spread, do not dry out and simply taste great if they are cooked in the oven.

With what to combine?

The vegetables themselves are tasty, but there is a list of additives that perfectly emphasize their taste. To add zest to your dish, choose the right ingredient for vegetables.

Suitable for supplement

garlic
ginger
lemon

For a whole baking sheet of vegetables, you'll need 2 to 4 crushed garlic cloves, or a tablespoon of grated ginger, or one garlic bulb, or half a lemon. Onions and garlic can be omitted if you want to remove the additive after baking so that only the flavor remains. For the same purpose, you can use only lemon zest.

What to manage and season?

Season vegetables with the most different oils. it best gas station, which comes to mind when you want to experience all the variety of taste.

Suitable for filling

sunflower oil
olive oil
Coconut oil

But there are such exceptions as lard and chicken fat. baked vegetables cooked with them somewhat lose their natural taste, but acquire very bright and appetizing notes.

Suitable as a spice

sage
turmeric
Bay leaf
thyme
curry
paprika
rosemary
different types of pepper

Add spices carefully. Use the bay leaf 20 minutes before the vegetables are ready. If seasoning with herbs, one or two teaspoons will be enough.

How to emphasize the taste?

Baked vegetables in the oven will be ready in 40 minutes of languishing at 200 degrees. After removing the pan from oven, need to add finishing touch. Not only spices will help to give the dish a very special taste!

Use

honey or maple syrup to add sweetness
nuts and crackers for a crunchy texture
parsley, cilantro and dill to refresh the taste
vinegars and citrus juices to add sourness

Choose classic combinations like potatoes with greens or pumpkin with honey, but don't be afraid to experiment. Create your own specialty of the house using our hints and share your find with your friends!