Summer time and early autumn is the time for vegetables, straight from the garden. This is a great excuse to prepare a summer dish - assorted baked vegetables. Step-by-step recipe with a photo. Video recipe.
Aromatic baked vegetables in the oven are a versatile dish. They can be categorized as side dishes, served with meat steak, grilled chicken or fried fish. They can be part of complex side dishes of cereals, potatoes or pasta. Baked vegetables are often served as a warm salad or as part of a snack, and mashed with a blender they turn into a vegetable sauce. As you can see, the use of baked vegetables is huge, and you can choose to your taste.
Edible plants or parts of them are commonly called vegetables. For example, fruits, roots, tubers. Tomatoes, potatoes, peppers, zucchini, eggplants, carrots, onions, broccoli, zucchini, corn, pumpkin, etc. fall into this category. Therefore, each housewife can choose a set of assorted vegetables independently, depending on taste preferences and the availability of products in the refrigerator. Collecting from the garden or buying a set of fresh seasonal vegetables, you can quickly and easily prepare an amazingly tasty dish. Today we are preparing the most delicious and most popular vegetables of the summer season - eggplants, sweet bell peppers and tomatoes. But if you wish, you can supplement this set of products at your discretion. It should be noted that baked vegetables in the oven is the best way to cook them, because fruits retain vitamins and beneficial properties in maximum quantities.
- Caloric content per 100 g - 95 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Eggplant - 2 pcs.
- Sweet Bulgarian red pepper - 3 pcs.
- Tomatoes - 10 pcs.
- Vegetable oil - for greasing the baking sheet
- Basil - a few twigs
- Cilantro - a few twigs
- Salt - 1 tsp or to taste
- Parsley - a few twigs
- Ground black pepper - a pinch
Step by step cooking of baked assorted vegetables, recipe with photo:
1. Peel the bell peppers from the internal partitions and remove the seeds with a stalk. Wash and dry the vegetable. Cut it into wedges and place on a baking sheet greased with vegetable oil.
Wash the eggplants and pat dry with a paper towel. Cut into large pieces and place on a baking sheet. If the fruits are old and ripe, then remove the bitterness from them first. To do this, sprinkle them with salt and leave for 30 minutes. Then rinse under running water to rinse off any excess moisture.
2. Wash the tomatoes, dry them and put them in another baking dish. Pierce each tomato with a toothpick so that they do not burst during baking. Season vegetables with salt and black pepper.
3. Wash greens, dry and finely chop.
4. Heat the oven to 180 degrees and send assorted vegetables to bake. Sweet peppers and eggplants will be ready in 35-40 minutes.
5. Remove tomatoes from oven after 20 minutes. Juice will stand out from them, which do not pour out.
6. Place prepared vegetables on a serving dish.
7. Pour the juice left over from the tomatoes. You can use it to make a complex dressing of soy sauce, olive oil, mustard, lemon juice, etc.
8. Sprinkle ready-made baked assorted vegetables with chopped herbs and serve a healthy and simple side dish to the table. Delicious vegetables, both warm and chilled.
See also a video recipe on how to cook vegetables baked in the oven.
