TOP 4 recipes for baked vegetables in the oven. Healthy dishes in foil, in a sleeve, in pots, on a baking sheet. Features and secrets of cooking. Video recipes.
Vegetables are a product that gives strength, energy and health. However, to get the most out of them, it is important to select the correct heat treatment. So, baked vegetables in the oven use less oil during cooking and retain all the nutrients. Vegetable culinary creations from the oven are easy to prepare, low in calories and quickly absorbed by the body. Therefore, cooking vegetables in the oven is one of the healthiest dishes that will be ideal for those who want to lose weight and those who follow the correct diet or diet.
In addition, baking does not require special attention and regular stirring. And cooking vegetables in the oven gives endless scope for culinary experiments. Since you can cook them in different ways, changing the set of products and the shape of cutting vegetables. And in order for a healthy meal to be also tasty, you should know proven recipes and take into account some of the chefs' advice.
Oven vegetables - features and cooking secrets
Oven-baked vegetables are a suitable side dish for meat and fish dishes. And a few tips for working with them will come in handy to prepare them with a rich taste and aroma.
- For baking, buy food without external damage and signs of rot.
- Store vegetables in a dark place after purchase, as in a bright place, they will acquire a bitter taste, and part of the carotene will be destroyed in them.
- Rinse root vegetables thoroughly and dry with a paper towel before cooking.
- Slice and peel the fruit just before cooking.
- In the oven, vegetables can be stewed, baked in a sleeve or foil, cooked in pots in their own juice, they are stuffed with meat products and cereals.
- Vegetables can be baked individually or combined, depending on the season.
- Root vegetables are prepared in one large dish or in portions.
- Baked vegetables are combined with meat, fish, seafood, eggs and all the spices.
- Add spices before baking, and salt just before going to the oven or salt a ready-made meal. Since salt promotes the rapid release of juice from vegetables, from which the dish will turn out without a crust and dry.
- Vegetables will lose their natural taste and become unappetizing if baked with lard or chicken fat.
- Use sage, thyme, curry, paprika, turmeric, bay leaves, rosemary, all kinds of pepper as spices.
- Aromatic additives such as garlic, ginger, lemon, soy sauce, wine will add flavor to the dish and accentuate the taste.
- Fill root crops with oils: sunflower, olive, corn, coconut.
- Fresh herbs will improve the delicate taste of the dish, which is better to add to the ready-made dish. Honey, maple syrup, nuts, ground crackers, vinegar, citrus juices will also emphasize the taste of finished products.
- The optimum temperature for baking in the oven is 200-250 degrees. However, different vegetables have different cooking times. Therefore, check the readiness by piercing the fruit with a knife or toothpick.
- The average time for baking vegetables in the oven is 40 minutes at 200 ° C.
- Bake the fruit in the middle position of the oven.
- Eat vegetables immediately after cooking as after 3 hours, only 20% of vitamin C will remain in them. This vitamin is destroyed even when heated. Therefore, do not over-cook vegetable dishes.
- All vegetables are suitable for baking: cabbage and cauliflower, pumpkin, carrots, potatoes, bell peppers, zucchini, eggplant, onions, zucchini.
- Tomatoes for baking are best suited for Cream. They have dense flesh and little juice, so the dish will not be watery.
- Choose a thick-walled and bright sweet pepper. After baking, it will be soft, sweet and retain its color.
- When peppers and tomatoes are ready, cracked skin will indicate, but the total cooking time usually does not exceed 15 minutes.
- Eggplants are usually baked in slices or wedges.
- Cauliflower is baked, disassembled into inflorescences.
- Peel and cook whole onions or chop coarsely into rings / wedges.
Baked tomatoes with bell peppers and mushrooms in foil
If you don't want to eat steamed or steamed vegetables, or stand by the stove and prepare a side dish for meat, cook baked tomatoes with bell peppers and mushrooms in the oven. It doesn't take much time and effort to bake vegetables in the oven.
- Caloric content per 100 g - 34 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes total cooking time, of which 20 minutes active time
Ingredients:
- Eggplant - 1 pc.
- Tomato - 5 pcs.
- Zucchini - 0.5 pcs.
- Garlic - 2 cloves
- Champignons - 5 pcs.
- Vegetable oil - 2 tablespoons
- Sweet pepper - 2 pcs.
- Parsley - 2 sprig
- Salt - 1 tsp no slide or to taste
- Provencal herbs - 1 tsp
Cooking baked tomatoes with bell peppers and mushrooms:
1. Wash and dry all vegetables with a towel.
2. Cut the eggplant and zucchini into large half rings.
3. Peel the sweet pepper from the seed septum, remove the stalk, cut off the septa and cut into slices.
4. Cut large champignons into 4 parts, small - into 2 halves or leave whole.
5. Cut the tomatoes into four or two pieces, depending on the size.
6. Peel the garlic and cut into slices.
7. Place all vegetables in a deep large bowl.
8. Season the vegetable mixture with black pepper and olive herbs. Then pour in the vegetable oil. Mix everything well so that the vegetables are covered with fragrant oil.
9. Line a baking dish with cling foil and place all vegetables in an even layer.
10. Close the mold with another piece of foil and send it to bake in a heated oven up to 210 ° C for 20 minutes. Then remove the foil and leave them to brown for another 10 minutes.
Baked cauliflower, asparagus beans and potted carrots
The rich selection of available summer root vegetables allows you to change your diet every day with a variety of delicious dishes. This treat is perfect for a festive table and will delight your family on a weekday.
Ingredients:
- Cauliflower - 1 pc.
- Asparagus beans - 300 g
- Young carrots - 2 pcs.
- Hot pepper - 1 pod
- Soy sauce - 3 tablespoons
- Vegetable oil - 3 tablespoons
- Garlic - 1 clove
Cooking baked cauliflower, asparagus beans and potted carrots:
1. Disassemble the cauliflower into medium-sized inflorescences. Previously, you can soak the head of cabbage for 10 minutes in cold salted water so that insects and insects come out of the fruits.
2. Wash the asparagus beans, dry and chop the pods into 2-3 pieces.
3. Wash the carrots and cut into slices about 1 cm thick.
4. Peel the garlic and chop finely.
5. Peel hot peppers from the seed box, remove the stalk and chop finely.
6. In a bowl, combine vegetable oil, soy sauce, garlic and hot pepper. Mix everything well.
7. Place vegetables in the marinade and stir until they are covered with sauce.
8. Place the vegetables in portion pots along with the marinade. So they will be steamed, they will turn out to be more fragrant and dietary. Cover the pot tightly with a lid or foil.
9. Send them to a cold oven and turn on 180 ° C. After the frypot has warmed up, cook the dish for 30 minutes. If during the baking process you need to pour liquid into a pot, add it in a small amount and only hot.
ten. Remove the cooked baked cauliflower, asparagus beans, and potted carrots from the oven on a wooden rack. Do not place them on a cold surface. the pot may crack.
Baked eggplant with zucchini and cheese
Baking eggplants with zucchini under cheese in the oven is very simple and quick. It is literally an hour of time and there is an ideal side dish for meat and fish dishes on the table. Treats can be served on a daily table or on a festive occasion.
Ingredients:
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Hard cheese - 100 g
- Sesame - 1 tablespoon
- Olive oil - 1 tablespoon
- Soy sauce - 1 tablespoon
- Provencal herbs - 1 tablespoon
- Lemon Juice - from half a lemon
- Garlic - 1 clove
- Salt - 1/3 tsp or to taste
Cooking baked eggplant with zucchini and cheese:
1. Wash the eggplant and zucchini, dry with a towel and cut into 1 cm thick slices.
2. Combine all the ingredients for the marinade: olive oil, soy sauce, Provencal herbs, lemon juice, finely chopped garlic and salt.
3. Immerse vegetables in the marinade, mix well and leave for half an hour.
4. Grate Parmesan on a coarse grater and mix with sesame seeds.
5. Line a baking sheet with foil or parchment paper and line the vegetables.
6. Sprinkle the eggplant and zucchini with the cheese and sesame mixture.
7. Heat the oven to 200 ° C and send the eggplants with zucchini to bake under cheese for 15 minutes.
Oven baked assorted vegetables in the sleeve
In this recipe with a photo, you can use any vegetables to taste, and the more variety, the tastier the dish. Oven baked vegetables in the sleeve are more flavorful than boiled or steamed vegetables.
Ingredients:
- Eggplant - 1 pc.
- Zucchini - 2 pcs.
- Cherry tomatoes - 10 pcs.
- Green beans - 1 bunch
- Young carrots - 1-2 pcs.
- Young potatoes - 3 pcs.
- Olive oil - 4 tablespoons
- Italian herbs - 1 tsp
- Basil - a few twigs
- Salt - 1 tsp or to taste
- Ground pepper - pinch or to taste
- Lemon juice - 1 tablespoon
Cooking baked vegetable platter in the oven in the sleeve:
1. Wash the potatoes, dry them and cut them into slices, as you cook potatoes in a country style. If you are using old potatoes, peel them first.
2. Wash the tomatoes, dry them and cut them in half.
3. Wash the carrots and cut into rings.
4. Eggplant and zucchini, wash, dry and cut into half rings.
5. Wash the green beans and cut them into several pieces.
6. Combine olive oil, lemon juice, Italian herbs, finely chopped basil, salt and black pepper.
7. Add vegetables to the marinade and stir until they are evenly covered.
8. Place the vegetables in a roasting sleeve and secure on both sides.
9. Place the vegetables in the sleeve on a baking sheet or other heat-resistant flat-bottomed dish, never on the wire shelf.
10. Heat the oven to 200 ° C and bake the assorted vegetables in the oven in a sleeve until soft, about 40 minutes. Since the sleeve can swell up during baking, position it so that it does not come into contact with the oven walls. If you want the dish to turn out with a crust, 10-15 minutes before cooking, cut the film on top and move its edges apart.
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