Assorted vegetables in the oven in soy sauce with herbs - how to cook at home? Step-by-step recipe with a photo. Nutritional value, calorie content and video recipe.
Vegetables are a product that makes us healthy, they give energy and energize. There are hundreds of recipes for their preparation. And how many different types of vegetables … that you can make your daily nutrition healthy and varied. Today we will prepare an appetizing and healthy dish - assorted vegetables in the oven in soy sauce with herbs.
This recipe uses a heat-resistant glass baking dish that is covered with foil along with the food. But according to this recipe, vegetables can be baked in the oven in pots or in a sleeve. The result will be just as delicious. In addition, many vegetables go well with each other and with other foods. For example, you can choose the most different set of vegetables to your taste. You can supplement the recipe with your favorite vegetables or replace with others. You can also add pieces of chicken, fish or mushrooms to the recipe. These foods take about the same amount of time to cook as vegetables.
It is worth noting that frozen vegetables baked in the oven are as tasty and appetizing as fresh ones. Therefore, if you have stocks of them, you can safely use them for a dish. Knowing all these subtleties, the question of how to cook vegetables in the oven, I think, no longer bothers you. But maybe some more tips will come in handy.
- Store vegetables in a dark place. in a bright room, carotene will be partially destroyed in them and they will acquire a bitter taste.
- Peel and chop vegetables just before cooking.
- 3 hours after cooking vegetables, only 20% of vitamin C remains in them. And when reheated, it is completely destroyed. Therefore, do not cook vegetable dishes with a reserve, but use them immediately after cooking.
- Freeze only fresh vegetables for future use, and preferably only plucked vegetables.
- Caloric content per 100 g - 95 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Eggplant - 2 pcs.
- Bitter pepper - 1 pod
- Sweet peppers - 3 pcs.
- Carrots - 2 pcs.
- Cilantro - small bunch
- Pasty mustard - 1 tsp
- Garlic - 2-3 cloves
- Basil - small bunch
- Vegetable oil - 4-5 tablespoons
- Tomatoes - 3 pcs.
- Soy sauce - 4-5 tablespoons
Step by step cooking assorted vegetables in the oven in soy sauce with herbs, recipe with photo:
1. Choose a large ovenproof container to use for roasting your vegetables. So as not to wash the dishes later and save every drop of sauce, we will cook this sauce right in it. So, pour soy sauce with vegetable oil into the selected form. Add mustard paste, which you can substitute for grain mustard.
Peel the garlic, chop finely and send to the sauce products. Peel the bitter pepper pod, cut off the partitions, cut into small pieces, and send to the sauce.
2. Wash cilantro and basil greens, dry, chop finely and send to a bowl with food. Stir the sauce well until smooth. If necessary, you can add vegetable oil and soy sauce to make the dish juicier.
3. Now start preparing the vegetables. Wash the eggplants, dry them, cut them into half rings 5-7 mm thick and send them to a container with sauce. If you use young fruits, then they do not taste bitter. More mature eggplant contains bitterness that needs to be removed. To do this, sprinkle the chopped pieces with salt and leave for 20-30 minutes. During this time, droplets of moisture are formed on their surface, together with which all the solanine will come out. After that, just rinse the vegetables with running water, all the bitterness will be washed off along with the bark.
4. Next, take the carrots, peel them, wash and cut into rings or half rings and send them after the eggplants.
5. Peel the bell peppers from the seed box, cut off the partitions, cut into large strips and place in a bowl.
6. Wash the tomatoes, dry, cut into slices and place in a baking dish. Take tomatoes that are dense and elastic so that they do not flow and wrinkle when cutting.
7. Now stir all the vegetables well so that each piece is covered with sauce. Cover the mold tightly with foil on all sides so that the vegetables do not dry out during baking.
8. By this time, preheat the oven to 180 degrees and send the vegetables to bake for 30 minutes. Then remove the foil and continue cooking the vegetables for another 15-20 minutes to brown. The oven temperature for baking should not exceed 250 degrees. Since the cooking time of all vegetables is different, check their cookiness by piercing them with a knife or toothpick.
Serve hot vegetables in the oven in soy sauce and herbs. Although, after cooling, they are also delicious. They can also be used to make warm salad.
