Fasting or wanting to lose those extra pounds? Then you need to eat low-calorie vegetable dishes. Cooking vegetables in the oven! And for an amazing taste, marinate them in wine sauce.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Summer and autumn are rich in a huge selection of vegetables. I want to try and cook everything. However, in our hectic time in a big metropolis, there is simply not enough time for everything. Therefore, today we will cook vegetables in a hurry, which taste no worse than fried ones. In the meantime, eggplants, tomatoes and peppers will languish in the oven, you can calmly tackle the main course.
You can bake vegetables whole or cut into pieces. They can be simply laid out on a baking sheet, or strung on wooden skewers. The latter option is able to decorate the most exquisite festive table. In all cases, the recipes are pretty simple, quick and delicious. In addition, such vegetables can be cooked not only in the oven, but also outdoors on the grill.
You can serve them on your own, or as a warm vegetable salad. Such a meal is suitable for vegetarians, people with gastrointestinal problems, fasting, who should not eat fried foods or want to lose weight. However, ordinary people who like to eat deliciously will also like the dish very much.
- Caloric content per 100 g - 129 kcal.
- Servings - 3-4
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 2 pcs.
- Ground black pepper - a pinch
- Sweet pepper - 2 pcs.
- Tomatoes - 6-8 pcs.
- Garlic - 3-4 cloves
- Dry white wine - 50 ml
- Soy sauce - 50 ml
- Salt - a pinch
- Any spices and herbs to taste
Step by step cooking of eggplants, peppers and tomatoes baked in the oven in wine sauce:
1. Wash and dry the eggplants. Cut off the tail on one side and the tip on the other. Cut the vegetable into wedges or large slices. If the fruit is ripe or dark spots appear on the pulp after cutting, then it contains bitterness. Then sprinkle it with salt and leave for half an hour. Then rinse with running water and dry. There is no bitterness in young fruits, so such manipulations can be avoided.
2. Wash the pepper, remove the stalk, divide it in half and cut off the partitions with the seeds. Cut the peppers into 4-6 pieces, depending on the original size.
3. Choose tomatoes that are dense and firm, so that when baked, they do not fall apart and turn into an incomprehensible mass. Wash them and cut them in half. Although if the fruits are very small, then you can leave them whole.
4. Peel the garlic, wash and finely chop.
5. Put eggplants with peppers and garlic into a bowl, season with spices, pour in wine and soy sauce.
6. Stir the vegetables.
7. Add the tomatoes and stir again gently to avoid damaging them. Leave the vegetables to marinate for half an hour. Although this is not necessary and you can immediately proceed to heat treatment.
8. Arrange the vegetables in a single row on a baking sheet so that they do not touch each other. Heat the oven to 180 ° C and bake them for half an hour. Serve warm. Although after cooling, they remain the same tasty.
See also a video recipe on how to make baked eggplant and bell pepper salad.
