Vegetables stewed in the oven on a baking sheet. Baked vegetables in the oven - the most delicious recipes for light meals for every day

Baked vegetables in the oven are an ideal option for a healthy side dish or a light independent snack that will keep you slim, fill your body with the right energy and vitamins. There are many ways to prepare dishes using different basic components and techniques for executing recipes.

How delicious to cook vegetables in the oven?

Vegetable dishes in the oven are obtained dietary through the use of a minimum amount of fat. The ingredients are baked whole or sliced according to the recommendations of the selected recipe.

Vegetable components can be cooked on an open baking sheet. To do this, they are sprinkled with oil to maintain juiciness and, if desired, seasoned to taste before or after baking.
Without the use of fats, you can cook vegetables in a sleeve or foil.
Grilled vegetables are delicious. They are served with sauces, simply with salt, or used to make salads.
The vegetable ingredients can be used to cook casseroles, stews, pot roasts or casseroles in the oven.
How long to bake vegetables in the oven will depend on the type used, the size of the fruit or slices of their slices, as well as the desired final result.

How to bake whole vegetables in the oven?

Baked vegetables in the oven on a baking sheet acquire the desired softness, a slight blush and a pleasant taste. They can be used for cooking vegetable caviar, salads, and other dishes. Most of the types of vegetables after baking require removal of the skin. To facilitate the process, hot fruits are placed in a bag for 5-10 minutes.

Ingredients:

eggplant - 2 pcs.;
bell peppers - 2 pcs.;
tomatoes - 4 pcs.;
onion and garlic.

Cooking

Washed and dried eggplants, peppers, tomatoes are placed on a baking sheet.
Nearby have peeled onions and garlic.
Cooking vegetables in the oven is completed in an oven heated to 180 degrees, keeping the baking sheet in it for 45 minutes.

Vegetables in the oven, baked in large pieces - recipe

Vegetables baked in large pieces in the oven are suitable for serving as a side dish for meat or fish. In addition, if you season the components with aromatic dressing, the dish becomes a warm salad and can be served on its own. Assorted vegetables are also used to create all kinds of sauces, vegetable puree, and caviar.

Ingredients:

zucchini - 1 pc.;
bell peppers - 3 pcs.;
tomatoes - 2-3 pcs.;
onion - 1 pc.;
garlic - 2 cloves;
oil - 50 ml;
salt, pepper, Provence herbs.

Cooking

Vegetables are cut into large pieces, stacked in a mold.
The oil is mixed with salt, pepper, herbs, pour the mixture over the cut.
Cook vegetables baked in pieces in the oven at 200 degrees for 30 minutes under foil and another 15 minutes without it.

Baked vegetable salad

You can easily prepare a salad of baked vegetables in the oven by seasoning the still warm ingredients with dressing or supplementing the cooled ingredients with slices of feta cheese, tofu or another choice. For those who do not like spicy snacks, you can exclude chili from the composition and reduce the amount of garlic by adding 1 clove.

Ingredients:

zucchini - 1 pc.;
eggplant - 2 pcs.;
bell pepper - 1 pc.;
tomatoes - 2 pcs.;
onion - 1 pc.;
garlic - 2 cloves;
chili - 0.5 pcs.;
cilantro - 0.5 bunch;
oil - 40 ml;
feta cheese - 70 g;
salt, pepper, thyme, oregano.

Cooking

Zucchini, eggplant, peppers and tomatoes are baked whole for 45-60 minutes.
Peppers and tomatoes are placed in a bag for 5 minutes, peeled.
Get rid of the peel and eggplant with zucchini.
Cut the vegetable pulp into cubes, add garlic, chili, cilantro and onion.
The salad is dressed with oil, salt, herbs, served with feta.

Vegetables baked in a sleeve in the oven

Cooked vegetables in the sleeve in the oven fully retain their juiciness and, when seasonings are added, they are saturated with their aromas and taste as much as possible. Often, assorted vegetables are used as a side dish for a meat or fish main course. The dish will be especially tasty with new potatoes.

Ingredients:

zucchini - 2 pcs.;
eggplant - 1 pc.;
bell pepper - 2 pcs.;
potatoes - 4 pcs.;
garlic - 3 cloves;
salt, pepper, Italian herbs, olive oil.

Cooking

Vegetables are washed, cut into large slices.
Sliced vegetables are salted, peppered, sprinkled with oil, sprinkled with herbs and placed in a sleeve.
After 45 minutes at 200 degrees, the baked vegetables in the oven will be ready.

Grilled vegetables in the oven - recipe

Grilled vegetables are as tasty and fragrant as possible if you cook them on a smoky grill. However, in the oven you can get a very decent version of the snack. Vegetable slices are served as is, without additives, supplemented with sauces or sprinkled with oil. Assorted vegetables can be supplemented with mushrooms or fruits.

Ingredients:

eggplant - 3 pcs.;
bell pepper - 3 pcs.;
tomatoes - 5 pcs.;
onions - 2 pcs.;
champignons - 300 g;
apple and balsamic vinegar - 1 tbsp. spoon
oil - 4 tbsp. spoons;
Italian herbs - 1 tbsp. a spoon;
salt, pepper, sugar.

Cooking

Vegetables are cut into large slices 1.5 cm thick.
2 types of vinegar are mixed with oil, salt, sugar and herbs, poured into vegetable slices, mixed, allowed to soak for 20 minutes.
Spread the slices on the grate and cook the grilled vegetables in the oven at 200 degrees for 30 minutes.

Vegetables in foil in the oven - recipe

Dishes from baked vegetables are valued for their dietary properties, lightness and preservation of the integrity of the cut. You can prepare a side dish or you can portion it on separate pieces of foil, seasoning the vegetables before or after baking with the desired spices, oil, lemon juice or chopped fresh herbs.

Ingredients:

carrots - 2 pcs.;
bell pepper - 3 pcs.;
tomatoes - 4 pcs.;
green beans - 200 g;
Provence herbs and dry basil - 1.5 teaspoons each;
oil - 4 tbsp. spoons;
asafoetida - 1/3 teaspoon;
salt pepper.

Cooking

Vegetables are cut, seasoned with herbs, oil, asafoetida and salt, laid out in foil cuts, sealed.
Bake vegetables in foil in the oven at 200 degrees for 25 minutes.

Vegetable casserole in the oven

You can cook vegetables in the oven in the form. It is preferable to use young fruits, cutting them into circles. Instead of milk, cream or a mixture of beaten eggs and non-sour sour cream are suitable as a filling. From seasonings, it most harmoniously complements the curry flavor palette or a mix of Provence herbs.

Ingredients:

zucchini - 200 g;
young potatoes - 200 g;
bell pepper and broccoli - 150 g each;
tomatoes - 150 g;
green peas and onions - 120 g each;
milk - 400 ml;
cheese - 100 g;
oil - 50 ml;
salt, pepper, curry.

Cooking

Sliced potatoes, onions and zucchini are laid in layers in the form.
Top with a mixture of peppers, peas and broccoli.
Pour everything with seasoned salt and curry mixture of milk and butter.
Send the form to the oven heated to 180 degrees for 30 minutes.
Sprinkle the surface of the casserole with cheese and cook for another 10 minutes.

Peppers stuffed with vegetables baked in the oven - recipe

Baked vegetables can be prepared with original ideas. So, for example, sweet bell peppers stuffed with assorted vegetables will become an unusual appetizing dish. They can be served with dignity not only on weekdays, but also on holidays, noticeably decorating and diversifying any feast with an appetizer.

Ingredients:

Bulgarian pepper of different colors - 1 kg;
carrots - 500 g;
celery root and parsley - 1 pc.;
onion - 300 g;
tomato sauce - 0.5 cups;
oil - 50 ml;
salt, pepper, herbs.

Cooking

Tops are cut off peppers, seed boxes are cut out.
Fry in oil separately onions with carrots and parsley and celery roots.
Combine two roasts, season.
Peppers are filled with mass, covered with tops, placed in a mold.
Mix the sauce with 150 ml of water, season, pour over the peppers.
The dish is cooked for 30 minutes at 180 degrees.

Vegetables in a pot in the oven

Roasting vegetables in the oven will allow you to appreciate the amazing taste of the stew. If desired, the composition of the dish can be supplemented with chicken breast fillets by frying the slices seasoned to taste in oil and laying the first layer on the bottom of the pot. Assorted vegetables can be made to taste using the desired ingredients.

Ingredients:

zucchini and eggplant - 1 pc.;
potatoes and sweet peppers - 2 pcs.;
tomatoes - 4 pcs.;
onion - 1 pc.;
garlic - 3 cloves;
dry white wine and water - 100 ml each;
oil - 70 ml;
salt, pepper, herbs, dry herbs.

Cooking

Coarsely chopped eggplants, peppers, potatoes and onions are fried in oil, transferred to a pot.
Add tomatoes, zucchini, garlic, greens, seasonings, pour in water and wine.
Cook vegetables under the lid at 200 degrees for 1.5 hours.

Oven baked vegetables with cheese

Baked are suitable for self-serving or as an addition to meat. Instead of broccoli florets, it is allowed to use cauliflower, replace peas with soft frozen corn, green beans or chopped asparagus, and sour cream with medium-fat cream.

Ingredients:

broccoli - 400 g;
potatoes and carrots - 2 pcs.;
green peas - 100 g;
onion - 1 pc.;
cheese - 150 g;
eggs - 2 pcs.;
sour cream - 100 g;
oil - 30 ml;
salt, pepper, Italian herbs.

Cooking

Cut potatoes, carrots into circles, spread in a mold.
Top with broccoli with peas and onion rings.
Beat eggs, adding sour cream, salt, herb pepper, pour over vegetables.
Bake the dish for 1 hour under foil.
Sprinkle vegetables with cheese, return the container to the oven for another 15 minutes.

Vegetables on skewers in the oven

In the oven, they will be a great addition to a buffet table or other feast. A healthy snack can also be prepared for everyday serving, pampering yourself with its amazing taste. It is allowed to replace zucchini with eggplant, and instead of champignons, take caps of other mushrooms.

Ingredients:

champignons - 10 pcs.;
tomatoes - 4 pcs.;
eggplant and zucchini - 2 pcs.;
oil - 5 tbsp. spoons;
balsamic vinegar - 1 tbsp. a spoon;
Provence herbs and basil - 1 teaspoon each;
salt pepper.

Cooking

Zucchini and eggplant are cut into circles 1 cm thick, tomatoes 1.5 cm thick.
Prepare a marinade for vegetables in the oven, mixing oil with balsamic vinegar, salt, pepper and herbs, season them with vegetable slices with mushrooms, leave for 20 minutes.
Slices of vegetables and mushrooms are strung on skewers, placed on a wire rack and baked for 40 minutes at 200 degrees.

Oven vegetable ratatouille

Placed in a mold in the oven and baked until soft, they will taste the original taste and exquisite-looking vegetable dish from French cuisine called ratatouille. You can cook this on weekdays, on holidays, without a doubt include it in a lean or vegetarian menu.

Every day, the popularity of dishes cooked in the oven is growing. In addition, it is now fashionable to lead a healthy lifestyle. This is the rejection of bad habits, and 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 note right away that dishes prepared in this way are not only healthy - they have a unique taste and aroma. Such a treat is perfect for a festive table and will delight the household on a weekday. The main thing is to cook it correctly: do not overdry it, and even more so do not serve it half-baked.

In addition to meat, fish and poultry, almost any vegetable and most fruits can be baked in the oven. Products processed in this way are ideal 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, young and inexperienced housewives can be recommended to start by learning 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 pan, with cheese or in a sleeve - depends on the recipe and skills. But before proceeding directly to cooking, it is worth remembering the basic rules:

1. For baking, choose only undamaged, clean products of very high quality.

2. Root crops should be thoroughly washed and dried with a paper towel before cooking, but not peeled. It is advisable to bake them on a wire rack, which is set to the middle position in the oven.

3. Wash the peppers and tomatoes well. A baking sheet with these vegetables should be placed at the top of the oven. Cook them for 10-15 minutes until the skin cracks.

4. Bake 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 the option of fine cutting is also possible.

7. Remove the leaves from the cauliflower and divide the head of cabbage into forks, which must be washed and dried before being sent to the oven.

8. Vegetables must not be salted before baking, otherwise juice will begin to stand out from them, and the dish itself will turn out sluggish 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 cooked not whole, but pureed: mashed potatoes, 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 ripe, dense. Zucchini is recommended to take young, and tomatoes - only large and medium ripeness.

3. In eggplant, zucchini and pepper, the stalk must be removed.

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

5. Eggplants, tomatoes and zucchini, like potatoes, are packed individually, but in such a way that a bag is made of foil. Then it will be easy to open it to check the vegetable for readiness.

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

7. To check the readiness 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 eggplant are checked with a fork. It should be easy to enter into the finished product.

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

The easiest recipe: potatoes baked with champignons

Products you will need:

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

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

Cooking in pots

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

1. Put vegetables in a pot raw. So they will steam and turn out more fragrant.

2. Oil can not be used at all.

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

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

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

6. You should always tightly close the pot with a lid or foil, but best of all with dough. So the dish turns out to be original.

7. The usual temperature for vegetables that are baked in earthenware is 160 degrees.

8. Remove the finished pots from the oven only on a wooden stand, and in no case on a burner or a 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 bit.

Let's move on to practice

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

Cooking process

There are no strict proportions in this recipe. It all depends on taste preferences. The main ingredient is potatoes. It should be more than other products. Pumpkins, carrots and onions need to put quite a bit. Clean the vegetables, wash and cut into cubes. Put everything in bowls, add salt and pepper. Put 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. Sprinkle the stew with herbs before serving.

Cooking up your sleeve

Baked vegetables in the oven - in the sleeve - are more fragrant than boiled or steamed. They can be served as a side dish or as an independent dish. Salads made from such 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. Put the sleeve on a baking sheet or other heat-resistant dish with a flat bottom, and in no case on a wire rack.

3. In order for the dish to turn out with a crust, 10-15 minutes before the readiness, the film should be cut from above and its edges pushed apart. Be careful not to burn yourself with steam!

In the sleeve you can cook an excellent side dish - baked potatoes with mushrooms. Required products:

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

For the sauce you will need:

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

Cooking process

Wash, peel and cut vegetables. In a bowl, prepare the sauce and add the rest of the ingredients. Mix everything gently and set aside for 25-30 minutes. Preheat the oven to 180-200 degrees. Transfer the pickled vegetables to the sleeve. Bake for 30-40 minutes. Then turn off the oven and let the dish stand for another 10 minutes. Put 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

Cooked vegetables in the oven with cheese is a dish that is perfect for vegetarians. It is best to bake such a dish in pots or other heat-resistant dishes. Basic cooking rules:

1. All vegetables are cut into equal pieces, but not large, and laid out in a container for cooking in layers.

2. Do not compact the crushed products, but fold them loosely so that the sauce can normally penetrate into all layers.

3. Top any dish sprinkled with grated cheese and covered with pieces of butter.

4. The pot is placed in a preheated oven for 30-45 minutes, the temperature is 180 degrees.

The most common recipe: baked tomatoes with cheese

For this dish you will need the following products:

Wash and cut all vegetables. Grease a baking dish with vegetable oil. Place all ingredients in layers. The sauce is chosen according to taste. Top the dish with grated cheese and butter. Bake for 40 minutes on medium heat. As soon as a crust forms, you can already turn it off. Decorate the finished dish with sprigs of greens.

Cooking delicious vegetables in the oven is easy if you follow all the above rules. It remains only to add that baked products can be served on the table as a separate dish or as a side dish. If you chose the second option, then you should consider what they are best suited for. 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 the menu and at the same time keep your figure. But it is even more pleasant to realize that such food is much healthier than dishes prepared in the traditional way. Enjoy your meal!

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

Coarse cutting allows you to save a maximum of vitamins in each piece, does not allow the products to dry out and saves time when cooking. The combination of products can be very diverse, which allows you to cook diverse dishes. Baked foods are a godsend for vegetarians, dieters and fans of pp. Also, baked vegetables are a great opportunity to teach children from childhood to proper nutrition and introduce them to the whole variety of plant foods.

Vegetables in foil - a simple roasting 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 branches
Salt, spices - to taste

Cooking method - baking

Cuisine - European

Preparation time - 7 minutes

Cooking time - 40 minutes

Servings - 3

How to bake vegetables in foil

Prepare the ingredients. Wash and dry them.
Cut zucchini with eggplant into large quarter-pieces. To do this, cut off the stalks from vegetables, cut the pulp in length, and then chop into pieces.
Tomatoes, depending on the size of the fruit, cut into 2 or 4 parts.
Advice. It is better to bake tomatoes of the “cream” variety, because. they are more meaty, which means there will be less liquid in the dish.
Peel sweet multi-colored peppers from seeds and membranes. Cut the pulp into large slices.
Cut large garlic cloves into slices.
Put all the chopped ingredients in a deep bowl, season them with salt. pepper and spices to taste.
Pour in the vegetable oil and gently mix the ingredients with your hands.
Line a baking dish with foil. Arrange the vegetables in an even layer on it.
Cover them with foil.
Bake the dish at 200 C for 50-60 minutes. For the first half hour, cook under foil until the vegetables soften, and then open the form.
Grind the finished dish with chopped herbs before serving.

And a good example of how to properly bake vegetables in the oven can be found entirely at the link

Vegetables in the sleeve in pieces in the oven

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

Ingredients:

Potatoes - 3 pcs.
Tomatoes - 2 pcs.
Carrot - 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 food by washing everything thoroughly. Peel the onion from the husk. carrots and potatoes are peeled as desired. Cut the stem off the eggplant.
Cut the eggplant into slices at least 1 cm thick. Chop the carrots with potatoes and onions larger. Peeled pepper pulp cut into long pieces. Cut the tomatoes into 4 pieces.

Advice. So that the eggplant does not taste bitter, it should be salted, and after letting the juice out, rinse.

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

Baked 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, which shade, emphasize, give the products a special taste. We offer an original version of vegetables cooked with a sweetish citrus sauce.

Ingredients:

Cauliflower - 1 head
Pepper - 2 pcs.
Zucchini - 1 pc.
Mushrooms - 200 gr
Grape oil - 4 tbsp. spoons
thyme, salt to taste
For 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 in aromatic sauce

Prepare food by taking large fruits of 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 and dry all products well.
Divide the cabbage into inflorescences, cut the young zucchini into large rings, peel the pepper from the seeds and cut into large slices. Mushrooms cut into pieces. In mushrooms, it is enough to separate the caps from the legs.
Divide mixed vegetables into a bowl. Season them with salt and thyme. Spray 2 tbsp. tablespoons of grapeseed oil
Bake at 200C for 20 minutes.
During this time, you need to have time to prepare the sauce. Wash lemon and orange thoroughly.
Grate the zest of both fruits into a bowl, squeeze the juice from the pulp, removing the seeds.
Pour honey into the juice. vinegar, vanilla extract. Season the marinade with pepper and mix thoroughly.
Pour the already baked vegetables with citrus marinade, mix them gently and return to the oven for 7-10 minutes until the final cooking.

Advice. To obtain a golden crust of the top layer, you can turn on the "grill" or "top heat" mode for this time.

Assorted pumpkin - a variant of roasting in Chinese

Baked vegetables in the oven are present in cuisines around the world. Each nation prefers to cook certain types of food. 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. a spoon
Rice vinegar - 1 tbsp. a spoon
Oil - 1 tbsp. a spoon
Honey - ½ tbsp. spoons
Chile - 1 pinch

How to Roast Vegetables Chinese Style

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

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

Prepare the marinade by mixing together soy sauce, oil, rice vinegar, honey, and juice from half a lime.
Put vegetables in a bowl. Crush them with a pinch of chili and pour over the sauce.
Gently mix the ingredients with your hands so that the sauce completely covers all the pieces.
Put 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 will tell you how to bake it correctly in order to preserve the maximum vitamins in the dish and leave it with an appetizing look.

Slicing. When roasting vegetables, it is extremely important to cut them into equal pieces so that everything is baked 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 crops will need a little less fat than eggplant or champignons. Therefore, a reasonable amount of fat should always be used.
Tableware. Do not bake the dish in the first pan that comes across. For even cooking, it is better to use a large flat baking sheet, then even evaporation of the steam will not allow the food to burn. And in such dishes it will be convenient to turn vegetables.
Neighborhood. To obtain evenly fried vegetables with a golden crispy crust and a tender middle, they should be laid out at some distance from each other. In this case, the released steam will evaporate and the products will not boil to the state of porridge.
Temperature. The optimum baking temperature in the oven is 200C. With a lower setting, the fruits will not be fried enough.
Mixing. A big mistake will be baking assorted without stirring. In this case, you risk getting a dish with burnt and pale vegetables at the same time. For a 40 minute roast, one flip is enough.
Salt. It is better to add salt and spice 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 skillet before roasting to remove excess moisture.

The first summer vegetables, juicy, young, bright and so healthy after a long winter! I want to quickly get enough of vitamins, every day delighting myself with delicious dishes. Frying, boiling, steaming and, of course, baking - there are many options not only in ingredients, but also in cooking techniques. For every taste! Whole or almost whole baked vegetables in the oven on a baking sheet - that's my choice.

I suggest taking a stroll through the farmers market or stopping by the nearest fruit stand where you can buy the first summer harvest. I managed to find young beets, carrots, zucchini, green peas and mushrooms. Here from them it will be possible to prepare a delicious dinner - vegetables baked in the oven on a baking sheet with olive oil. I just bake them with butter and ground pepper, although you can cook or (zucchini, eggplant and pepper circles - with tomato sauce).

Ingredients:

2 small beets;
1 carrot;
1 zucchini;
7-10 pcs. champignons;
7-10 pods of green peas;
vegetable oil;
a mixture of ground peppers;
sea salt.

How delicious to bake vegetables in the oven

I bake vegetables without foil, I like it when all the ingredients are browned, but remain juicy inside. But with foil, vegetables are steamed more.

I washed all the ingredients well, but I didn’t peel either carrots or beets, since the skin of young vegetation is tender, it’s quite possible to eat it.

She laid out the beets, cut into halves, in a baking dish. And zucchini rings.

On top of the beets - carrots. Also the second layer is mushrooms. Thanks to the layers, all vegetables will be saturated with juice, moisture will not evaporate quickly. It's a secret delicious baked vegetables without foil.

A line of green peas.

Pour the ingredients with a thin stream of oil to distribute it evenly. A little ground pepper (a mixture of white, red and black) and sea salt.

I put it in a preheated oven at 180C, bake for 45 minutes. - 1 hour. Times may vary depending on the oven.

Baked vegetables with mushrooms are ready, you can serve.

Add a side dish to taste and your favorite sauce, it can be sour cream or soy sauce.

Enjoy your meal!

Vegetables play an important role in human nutrition. Often they are called natural antidepressants, brain stimulants and sources of energy. And indeed! In their composition, vegetables contain a huge number of vitamins and minerals, designed to ensure the proper functioning of vital organs and systems. To get the most out of plant-based meals, it is best to cook them in the oven. What aspects to consider when baking?

Bake or fry?

Everyone knows that fried foods significantly burden the gastrointestinal tract. In addition, it is the cause of obesity, atherosclerosis, diabetes, diseases of the cardiovascular system and oncology. The danger of frying lies not so much in the use of large amounts of oil, but in the carcinogens generated in the process. Regularly eating fried food, a person literally destroys his body bit by bit.

To minimize the risk of developing ailments and not become a hostage to extra pounds, you should cook food in the oven. With this method of cooking, vegetables, and other food products, retain the lion's share of nutrients (usually up to 50%), especially if you cook them in your own juice using special bags or foil. In addition to the benefits, baked dishes will give a pleasant taste sensation that will melt the hearts of even the most fastidious gourmets.

So that the dish does not turn into porridge and bake well, it is best to bake new potatoes, carrots, pumpkins, zucchini, onions, eggplants, sweet peppers, cauliflower and white cabbage. The listed vegetables keep their shape perfectly and do not dry out when using a small amount of oil. It is not forbidden to bake tomatoes, but they are recommended to be used in multi-component vegetable compositions. This aspect is related to the watery structure of the product.

In order for baked vegetables to please with an unforgettable taste, garlic, ginger and lemon, cut into circles, should be added to the dish. Garlic, in turn, does not need to be crushed at all; even in its entirety, it will give the culinary masterpiece its flavor. Do not exclude herbs and spices. Especially good with vegetables are tarragon (tarragon), sage, coriander, rosemary and, of course, paprika. Honey and cranberry juice will also add a great taste to vegetables. The latter will endow the dishes with a slight sourness.

How to prepare vegetables for roasting?

It is recommended to bake high quality fruits, without signs of rot. Before the vegetables should be subjected to a thorough washing, if necessary, peel and entrails. You can cut the vegetables as you like: in circles, cubes, or even grate, the main thing is that all the pieces have the same size, otherwise large specimens will not be baked, and small ones will spread over the baking sheet. If several types of vegetables are used in the process, cutting is carried out depending on the structure of the fruit. You should not immediately salt the vegetables, it is better to add salt at the end of cooking or before serving.

By the way, the choice of baking sheet depends solely on the vegetables used. Recipes that call for fruit with a watery texture will accept pans with low rims. If you resort to a high form, the juice secreted by vegetables will not have time to evaporate, which means that the dishes will not please you with special crunchiness and a golden crust, they will rather look like an ordinary stew. To prevent vegetables from sticking to the baking sheet, lay parchment paper on the bottom. Lubricate it with butter or margarine is not worth it, especially if the vegetables are sprinkled with vegetable oil.

Do you season vegetables with oil?

If baking is carried out without the participation of a special bag, sleeve or foil, it is recommended to sprinkle the vegetables with vegetable oil. The amount of oil used depends on the structure of the fruit, for example, carrots and potatoes require less than eggplant and bell peppers. In any case, the main thing is not to overdo it, otherwise there will be no trace of benefit, because the dish will turn out to be too fatty. It is best to brush the vegetables with oil as they cook. By the way, this approach will allow you to get a beautiful golden crust.

How long and at what temperature?

To prevent baked vegetables from being half raw, you should take into account the time and temperature of baking. It is recommended to bake at a temperature of 190-200C. The time depends on the structure of the fruit. For example, root vegetables cut into large slices require at least 30 minutes; cabbage - 15-20 minutes; pumpkin, zucchini and sweet pepper - 20-25 minutes; green beans and tomatoes - 15-20 minutes. If vegetables are baked together with meat or fish, the latter should be pre-processed separately, and then fruits should be added.

Recipes for vegetable dishes in the oven are diverse, ranging from casseroles in tomato or cream sauce to fruits stuffed with minced meat or cereals.

Assorted baked vegetables

To prepare a platter, take potatoes, eggplant, zucchini, sweet peppers, tomatoes and garlic. Rinse vegetables thoroughly, peel if necessary. Soak the eggplant in salt water first to remove the bitterness. Cut the fruits into not too large circles and lay alternately sideways on a baking sheet. Cover with foil and send to a preheated oven. 5 minutes before cooking, remove the foil so that the vegetables acquire a golden color. Before serving, salt, pepper and garnish with chopped herbs.

To diversify the recipe, include tomato or cream sauce. In this case, foil is not required. Add coriander or basil for flavor.

Baked vegetables with mushrooms

Cooking baked vegetables with mushrooms is very simple. Take potatoes, sweet peppers, onions, mushrooms (for example, champignons), garlic and herbs. Rinse the vegetables, cut the potatoes into medium-sized cubes, cut the pepper into rings, chop the onion, grate the garlic. Wash the mushrooms, cut large specimens. Gently combine vegetables and mushrooms, place on a baking sheet, sprinkle with vegetable oil and put in the oven until golden brown. Before serving, salt and add chopped greens.