The recipe for all seasons is baked vegetables. If you are tired of fresh zucchini, blue ones, tomatoes … diversify your diet and bake them in the oven. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step cooking of baked vegetables in the oven in wine vinegar
- Video recipe
Oven baked vegetables are very aromatic. In addition, they are much healthier than fried dishes and tastier than boiled ones. And if you prepare them correctly, then it will be simply impossible to tear yourself away from them. The main thing is to find a suitable marinade. But since vegetables have a fairly juicy pulp, they do not need very liquid fillings. The amount of marinade should be in moderation. Most often, sauces based on vegetable oil and spices are used for pickling. Other products can also be included in the marinade: soy sauce, lemon, garlic, pepper … Spices are added to clean, dried and diced products. If you want vegetables with a fragrant and beautiful crust, add honey or sugar to the sauce.
The technology for cooking baked vegetables is the simplest: fresh chopped ingredients are mixed, seasoned with marinade and sent to bake. This is the easiest way to prepare them. You can constantly experiment with a set of vegetables, choosing those fruits that you like most. The peculiarity of the proposed recipe is that the vegetables are first pickled and then baked in the oven. This recipe can also be successfully cooked on the grill, electric grill, charcoal grill. Any of these cooking methods will preserve nutrients as much as possible than when stewing or frying.
- Caloric content per 100 g - 69 kcal.
- Servings - 2
- Cooking time - 1 hour 30 minutes
Ingredients:
- Eggplant - 2 pcs.
- Ground black pepper - a pinch
- Tomatoes - 3-5 pcs.
- Vegetable oil - 2 tablespoons
- Wine vinegar - 3 tablespoons
- Sweet bell pepper - 3 pcs.
- Garlic - 2 wedges
- Dried cilantro - 1 tsp
- Soy sauce - 1 tablespoon
- Salt - 0.5 tsp or to taste
Step by step cooking baked vegetables in the oven in wine vinegar, recipe with photo:
1. Wash and dry the eggplants with a paper towel. Cut them into large pieces or rings and place them in a deep pickling container. If the fruits are ripe, then sprinkle them with salt beforehand and leave for half an hour so that specific bitterness comes out of them. Then rinse with running water and dry with a paper towel.
2. Peel the bell peppers from the seeds with partitions, cut into wedges and add to the eggplants.
3. Peel the garlic and finely chop it. Add it to vegetables, season with salt, pepper and add dried cilantro. Pour in wine vinegar, vegetable oil, and soy sauce.
4. Stir the vegetables and leave to marinate for half an hour.
5. Wash the tomatoes, dry them, cut them into 4 pieces and send them to the vegetables. Take tomatoes that are dense with elastic pulp, so that when baked, they do not flow and turn into a puree-like mass. The ideal variety for baking is cream or cherry.
6. Grease a baking sheet with a thin layer of vegetable oil and lay out the vegetables. Heat the oven to 180 degrees and send them to bake for half an hour. Check readiness with a puncture of a knife or wooden stick: vegetables should be soft. Serve the baked vegetables in the oven in wine vinegar on their own or as a warm salad.
See also the video recipe on how to grill vegetables and a fragrant marinade.
