How to bake whole vegetables in the oven. Vegetarian recipes: vegetables baked in the oven. Assorted baked vegetables

Oven baked vegetables are always tasty and healthy. I offer several good recipes, ranging from whole baked vegetables to more complex roasted vegetable dishes that can decorate the most sophisticated holiday table. All recipes are quite simple, quick and tasty.

Whole baked vegetables

Ingredients:

(4-6 servings)

3-4 eggplant
2-3 salad peppers
2 onions
4 tomatoes
vegetable oil

500 gr. green beans
5 small potatoes
5 small onions
5 tomato
2 eggplant
50 gr. smoked meat
100 gr. hard cheese
3 garlic cloves
1 st. a spoonful of breadcrumbs
0.1 l. cream
parsley
sunflower or olive oil
pepper

Oven baked potatoes

For this baked potato recipe, we take small oblong tubers. We clean the potatoes, wash them, and then cut them in half lengthwise so that we get long boats.

We salt the potatoes, generously grease with vegetable oil, and then spread them on a baking sheet, which we then put in a hot oven.

Bake potatoes over medium heat. Periodically check for readiness. Remove cooked potatoes and let cool slightly.

Using a spoon or knife, carefully remove the insides of the halves to make potato boats.

We carefully grind the potato mass we have chosen, add finely chopped smoked meat, a little salt and pepper. Pour in a little cream and try. The filling should be tender but not runny.

Stuff potatoes and set aside.

Oven baked eggplant with cheese

For baking, we take two small young eggplants. We cut the washed eggplant into round plates one and a half to two centimeters thick.

To remove the bitterness, sprinkle the plates with salt. We wait 10 minutes, and then we wash the eggplants in cold water. Squeeze out excess moisture.

We spread the circles on a baking sheet greased with vegetable oil. Spray eggplants with oil from a spray bottle or just drip from a bottle, and then put in a preheated oven.

Bake eggplant in the oven for 10 minutes over medium heat.

Sprinkle almost ready-made eggplants with grated cheese and put them back in the oven for exactly five minutes. Cheese should be melted and lightly browned.

Oven baked tomatoes

Despite the fact that various salads are mainly prepared from fresh tomatoes, tomatoes are very tasty if they are baked in the oven. I want to share the easiest recipe for baked tomatoes.

So, we choose small, ripe, but fairly dense tomatoes. The most convenient round shape.

Washed tomatoes cut in half. Lay the halves on a greased baking sheet.

Be sure to salt and grease the top with vegetable oil. We put the tomatoes in a hot oven.

While the tomatoes are baking, prepare a special filling for them.

In a separate bowl, mix 1 clove of chopped garlic, salt, pepper, finely chopped parsley, breadcrumbs. Add a little olive oil and crush with a regular mortar. This is done so that the mixture absorbs the taste of garlic and parsley.

When the tomatoes are almost ready, we apply garlic filling to each tomato. Roast the vegetables until the filling is browned.

Along with this recipe for baked vegetables, you can also cook baked tomatoes stuffed with meat and rice. Detailed recipe.

Oven baked onion

I remember in childhood at the mention of onions, and in any of its forms, everyone immediately twisted their faces. But it turns out, unlike the faithful onion or onion in cutlets, oven-baked onions are a real delicacy. Try it and you will fall in love with this simple and delicious dish forever.

We take small onions of approximately the same size. It is not necessary to buy non-bitter varieties of onions specifically.

We clean the onion, which is then cut into halves

Lay the onion on a generously oiled baking sheet. Drizzle generously with oil on top of the onion.

Cover a baking sheet with onions with foil and put in a well-heated oven. if the onion is left without foil, then it starts to burn and becomes bitter.

Onions, unlike all other vegetables, should be baked at a fairly low temperature of about 160 ° C. In this case, the onion is baked for quite a long time. Depending on the size of the onions, bake for half an hour or more.

How to Serve Roasted Vegetables

Baked vegetables are a tasty and healthy dish in themselves, but it can be supplemented with string beans, which will soften and shade the taste of vegetables baked in the oven.

So, take green string beans, remove the tails and cut into pieces of five centimeters. Boil green beans for 10 minutes in salted water. The beans should be soft but not falling apart. Be sure to drain the water.

Berm two or three cloves of garlic, peel, finely chop.

Lightly fry the garlic in a small amount of olive or sunflower oil.

Put the beans on a large dish, sprinkle with fried garlic on top. With the remaining oil in the pan, which has absorbed the taste and smell of garlic, pour the beans.

We take a dish with beans and put all the baked vegetables on it. The order of a role does not play. But what plays a role is the temperature of the oven. All vegetables are baked at 180°C. By the way, it is also not advisable to leave the kitchen for a long time, since different baked vegetables require different cooking times.

That's it, our dish is ready! Serve the roasted vegetables hot.

Baked vegetables in the oven are an ideal option for a healthy side dish or a light independent snack that will keep you slim, fill your body with the right energy and vitamins. There are many ways to prepare dishes using different basic components and techniques for executing recipes.

How delicious to cook vegetables in the oven?

Vegetable dishes in the oven are obtained dietary through the use of a minimum amount of fat. The ingredients are baked whole or sliced according to the recommendations of the selected recipe.

Vegetable components can be cooked on an open baking sheet. To do this, they are sprinkled with oil to maintain juiciness and, if desired, seasoned to taste before or after baking.
Without the use of fats, you can cook vegetables in a sleeve or foil.
Grilled vegetables are delicious. They are served with sauces, simply with salt, or used to make salads.
The vegetable ingredients can be used to cook casseroles, stews, pot roasts or casseroles in the oven.
How long to bake vegetables in the oven will depend on the type used, the size of the fruit or slices of their slices, as well as the desired final result.

How to bake whole vegetables in the oven?

Baked vegetables in the oven on a baking sheet acquire the desired softness, a slight blush and a pleasant taste. They can be used for cooking vegetable caviar, salads, and other dishes. Most of the types of vegetables after baking require removal of the skin. To facilitate the process, hot fruits are placed in a bag for 5-10 minutes.

Ingredients:

eggplant - 2 pcs.;
bell peppers - 2 pcs.;
tomatoes - 4 pcs.;
onion and garlic.

Cooking

Washed and dried eggplants, peppers, tomatoes are placed on a baking sheet.
Nearby have peeled onions and garlic.
Cooking vegetables in the oven is completed in an oven heated to 180 degrees, keeping the baking sheet in it for 45 minutes.

Vegetables in the oven, baked in large pieces - recipe

Vegetables baked in large pieces in the oven are suitable for serving as a side dish for meat or fish. In addition, if you season the components with aromatic dressing, the dish becomes a warm salad and can be served on its own. Assorted vegetables are also used to create all kinds of sauces, vegetable puree, and caviar.

Ingredients:

zucchini - 1 pc.;
bell peppers - 3 pcs.;
tomatoes - 2-3 pcs.;
onion - 1 pc.;
garlic - 2 cloves;
oil - 50 ml;
salt, pepper, Provence herbs.

Cooking

Vegetables are cut into large pieces, stacked in a mold.
The oil is mixed with salt, pepper, herbs, pour the mixture over the cut.
Cook vegetables baked in pieces in the oven at 200 degrees for 30 minutes under foil and another 15 minutes without it.

Baked vegetable salad

You can easily prepare a salad of baked vegetables in the oven by seasoning the still warm ingredients with dressing or supplementing the cooled ingredients with slices of feta cheese, tofu or another choice. For those who do not like spicy snacks, you can exclude chili from the composition and reduce the amount of garlic by adding 1 clove.

Ingredients:

zucchini - 1 pc.;
eggplant - 2 pcs.;
bell pepper - 1 pc.;
tomatoes - 2 pcs.;
onion - 1 pc.;
garlic - 2 cloves;
chili - 0.5 pcs.;
cilantro - 0.5 bunch;
oil - 40 ml;
feta cheese - 70 g;
salt, pepper, thyme, oregano.

Cooking

Zucchini, eggplant, peppers and tomatoes are baked whole for 45-60 minutes.
Peppers and tomatoes are placed in a bag for 5 minutes, peeled.
Get rid of the peel and eggplant with zucchini.
Cut the vegetable pulp into cubes, add garlic, chili, cilantro and onion.
The salad is dressed with oil, salt, herbs, served with feta.

Vegetables baked in a sleeve in the oven

Cooked vegetables in the sleeve in the oven fully retain their juiciness and, when seasonings are added, they are maximally saturated with their aromas and taste. Often, assorted vegetables are used as a side dish for a meat or fish main course. The dish will be especially tasty with new potatoes.

Ingredients:

zucchini - 2 pcs.;
eggplant - 1 pc.;
bell pepper - 2 pcs.;
potatoes - 4 pcs.;
garlic - 3 cloves;
salt, pepper, Italian herbs, olive oil.

Cooking

Vegetables are washed, cut into large slices.
Sliced vegetables are salted, peppered, sprinkled with oil, sprinkled with herbs and placed in a sleeve.
After 45 minutes at 200 degrees, the baked vegetables in the oven will be ready.

Grilled vegetables in the oven - recipe

Grilled vegetables are as tasty and fragrant as possible if you cook them on a smoky grill. However, in the oven you can get a very decent version of the snack. Vegetable slices are served as is, without additives, supplemented with sauces or sprinkled with oil. Assorted vegetables can be supplemented with mushrooms or fruits.

Ingredients:

eggplant - 3 pcs.;
bell pepper - 3 pcs.;
tomatoes - 5 pcs.;
onions - 2 pcs.;
champignons - 300 g;
apple and balsamic vinegar - 1 tbsp. spoon
oil - 4 tbsp. spoons;
Italian herbs - 1 tbsp. a spoon;
salt, pepper, sugar.

Cooking

Vegetables are cut into large slices 1.5 cm thick.
2 types of vinegar are mixed with oil, salt, sugar and herbs, poured into vegetable slices, mixed, allowed to soak for 20 minutes.
Spread the slices on the grate and cook the grilled vegetables in the oven at 200 degrees for 30 minutes.

Vegetables in foil in the oven - recipe

Dishes from baked vegetables are valued for their dietary properties, lightness and preservation of the integrity of the cut. You can prepare a side dish or you can portion it on separate pieces of foil, seasoning the vegetables before or after baking with the desired spices, oil, lemon juice or chopped fresh herbs.

Ingredients:

carrots - 2 pcs.;
bell pepper - 3 pcs.;
tomatoes - 4 pcs.;
green beans - 200 g;
Provence herbs and dry basil - 1.5 teaspoons each;
oil - 4 tbsp. spoons;
asafoetida - 1/3 teaspoon;
salt pepper.

Cooking

Vegetables are cut, seasoned with herbs, oil, asafoetida and salt, laid out in foil cuts, sealed.
Bake vegetables in foil in the oven at 200 degrees for 25 minutes.

Vegetable casserole in the oven

You can cook vegetables in the oven in the form. It is preferable to use young fruits, cutting them into circles. Instead of milk, cream or a mixture of beaten eggs and non-sour sour cream are suitable as a filling. From seasonings, it most harmoniously complements the curry flavor palette or a mix of Provence herbs.

Ingredients:

zucchini - 200 g;
young potatoes - 200 g;
bell pepper and broccoli - 150 g each;
tomatoes - 150 g;
green peas and onions - 120 g each;
milk - 400 ml;
cheese - 100 g;
oil - 50 ml;
salt, pepper, curry.

Cooking

Sliced potatoes, onions and zucchini are laid in layers in the form.
Top with a mixture of peppers, peas and broccoli.
Pour everything with seasoned salt and curry mixture of milk and butter.
Send the form to the oven heated to 180 degrees for 30 minutes.
Sprinkle the surface of the casserole with cheese and cook for another 10 minutes.

Peppers stuffed with vegetables baked in the oven - recipe

Baked vegetables can be prepared with original ideas. So, for example, sweet bell peppers stuffed with assorted vegetables will become an unusual appetizing dish. They can be served with dignity not only on weekdays, but also on holidays, noticeably decorating and diversifying any feast with an appetizer.

Ingredients:

Bulgarian pepper of different colors - 1 kg;
carrots - 500 g;
celery root and parsley - 1 pc.;
onion - 300 g;
tomato sauce - 0.5 cups;
oil - 50 ml;
salt, pepper, herbs.

Cooking

Tops are cut off peppers, seed boxes are cut out.
Fry in oil separately onions with carrots and parsley and celery roots.
Combine two roasts, season.
Peppers are filled with mass, covered with tops, placed in a mold.
Mix the sauce with 150 ml of water, season, pour over the peppers.
The dish is cooked for 30 minutes at 180 degrees.

Vegetables in a pot in the oven

Roasting vegetables in the oven will allow you to appreciate the amazing taste of the stew. If desired, the composition of the dish can be supplemented with chicken breast fillets by frying the slices seasoned to taste in oil and laying the first layer on the bottom of the pot. Assorted vegetables can be made to taste using the desired ingredients.

Ingredients:

zucchini and eggplant - 1 pc.;
potatoes and sweet peppers - 2 pcs.;
tomatoes - 4 pcs.;
onion - 1 pc.;
garlic - 3 cloves;
dry white wine and water - 100 ml each;
oil - 70 ml;
salt, pepper, herbs, dry herbs.

Cooking

Coarsely chopped eggplants, peppers, potatoes and onions are fried in oil, transferred to a pot.
Add tomatoes, zucchini, garlic, greens, seasonings, pour in water and wine.
Cook vegetables under the lid at 200 degrees for 1.5 hours.

Oven baked vegetables with cheese

Baked are suitable for self-serving or as an addition to meat. Instead of broccoli florets, it is allowed to use cauliflower, replace peas with soft frozen corn, green beans or chopped asparagus, and sour cream with medium-fat cream.

Ingredients:

broccoli - 400 g;
potatoes and carrots - 2 pcs.;
green peas - 100 g;
onion - 1 pc.;
cheese - 150 g;
eggs - 2 pcs.;
sour cream - 100 g;
oil - 30 ml;
salt, pepper, Italian herbs.

Cooking

Cut potatoes, carrots into circles, spread in a mold.
Top with broccoli with peas and onion rings.
Beat eggs, adding sour cream, salt, herb pepper, pour over vegetables.
Bake the dish for 1 hour under foil.
Sprinkle vegetables with cheese, return the container to the oven for another 15 minutes.

Vegetables on skewers in the oven

In the oven, they will be a great addition to a buffet table or other feast. A healthy snack can also be prepared for everyday serving, pampering yourself with its amazing taste. It is allowed to replace zucchini with eggplant, and instead of champignons, take caps of other mushrooms.

Ingredients:

champignons - 10 pcs.;
tomatoes - 4 pcs.;
eggplant and zucchini - 2 pcs.;
oil - 5 tbsp. spoons;
balsamic vinegar - 1 tbsp. a spoon;
Provence herbs and basil - 1 teaspoon each;
salt pepper.

Cooking

Zucchini and eggplant are cut into circles 1 cm thick, tomatoes 1.5 cm thick.
Prepare a marinade for vegetables in the oven, mixing oil with balsamic vinegar, salt, pepper and herbs, season them with vegetable slices with mushrooms, leave for 20 minutes.
Slices of vegetables and mushrooms are strung on skewers, placed on a wire rack and baked for 40 minutes at 200 degrees.

Oven vegetable ratatouille

Placed in a mold in the oven and baked until soft, they will allow you to taste the original taste and exquisite-looking vegetable dish from French cuisine called ratatouille. You can cook this on weekdays, on holidays, without a doubt include it in a lean or vegetarian menu.

Already read: 10000 times

Vegetables in the oven - the dish is more vegetarian, but absolutely everyone will like it, because. It may well become an appetizing side dish for meat or fish. How to deliciously bake vegetables in the oven, vegetarian recipes with photos read on.

Vegetarian Recipes: Roasted Vegetables

The simplest and most famous vegetable dish in the oven is ratatouille. The recipe for the classic vegetable dish ratauille will be, but a little later. In the meantime, I offer you my version of a familiar dish in a new way.

Recipe Vegetables in the oven with garlic filling

Ingredients:

vegetable marrow
eggplant
tomatoes
bell pepper
onion
lemon
garlic
greenery
vegetable oil
salt
pepper

Cooking method:

1. Wash and dry vegetables.2. Cut the zucchini into large circles.

3. Cut the eggplant as well as the zucchini, only make the circles thinner.

4. Dense tomatoes cut into circles of medium thickness.

5. Peel and cut onions into half rings.

6. Cut the bell pepper in half, remove the seeds and cut off the stem. Cut the pepper into large strips.

7. Squeeze juice from half a lemon.

8. Squeeze 3-4 garlic cloves through a press into a bowl of lemon juice.

9. Finely chop the greens.

10. In a bowl with juice and garlic, add greens and 3 tbsp. l. vegetable oil. Rub everything with a pestle.

11. Put the vegetables in a baking dish, alternating vegetables beautifully. Sprinkle vegetables with garlic filling and put in a preheated oven. Bake vegetables for 20 minutes at 200 degrees.

12. Then remove the form and cover the top with foil. Put the baking sheet with vegetables for another 40 minutes in the oven.

Drizzle with vegetable oil before serving. You can hold under the grill in the oven for a beautiful fried crust.

Vegetables are associated with summer. And no matter what time of the year it is outside the window, I suggest remembering bright greens and fresh vegetables. And of course, prepare a summer dish with a funny name.

Oven baked vegetables "Lazy Summer"

Ingredients:

potato
carrot
red bell pepper
garlic
lemon
parsley
pepper
vegetable oil
rosemary and thyme

Cooking method:

Wash the vegetables thoroughly and cut into medium pieces.
Pour 2-3 tbsp into a bowl. l. vegetable oil and 1 tbsp. l. lemon juice.
Cut greens finely. Chop the garlic or pass through a press.
Put greens with garlic in a bowl with oil and lemon juice.
Pour the mixture over the prepared vegetables.
Leave the vegetables to marinate for 2 hours.
Line a baking sheet with baking paper.
Arrange vegetables on a baking sheet.
Put a couple of sprigs of rosemary and thyme on top of the vegetables.
Bake vegetables for about an hour at 220 degrees. It turns out a bright and tasty summer dish.

And finally, the promised recipe for a French vegetable dish from the oven.

Video recipe "Ratatouille"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Vegetables play an important role in human nutrition. Often they are called natural antidepressants, brain stimulants and sources of energy. And indeed! In their composition, vegetables contain a huge number of vitamins and minerals, designed to ensure the proper functioning of vital organs and systems. To get the most out of plant-based meals, it is best to cook them in the oven. What aspects to consider when baking?

Bake or fry?

Everyone knows that fried foods significantly burden the gastrointestinal tract. In addition, it is the cause of obesity, atherosclerosis, diabetes, diseases of the cardiovascular system and oncology. The danger of frying lies not so much in the use of large amounts of oil, but in the carcinogens generated in the process. Regularly eating fried food, a person literally destroys his body bit by bit.

To minimize the risk of developing ailments and not become a hostage to extra pounds, you should cook food in the oven. With this method of cooking, vegetables, and other food products, retain the lion's share of nutrients (usually up to 50%), especially if you cook them in your own juice using special bags or foil. In addition to the benefits, baked dishes will give a pleasant taste sensation that will melt the hearts of even the most fastidious gourmets.

So that the dish does not turn into porridge and bake well, it is best to bake young potatoes, carrots, pumpkins, zucchini, onions, eggplants, sweet peppers, cauliflower and white cabbage. The listed vegetables keep their shape perfectly and do not dry out when using a small amount of oil. It is not forbidden to bake tomatoes, but they are recommended to be used in multi-component vegetable compositions. This aspect is related to the watery structure of the product.

In order for baked vegetables to please with an unforgettable taste, garlic, ginger and lemon, cut into circles, should be added to the dish. Garlic, in turn, does not need to be crushed at all; even in its entirety, it will give the culinary masterpiece its flavor. Do not exclude herbs and spices. Especially good with vegetables are tarragon (tarragon), sage, coriander, rosemary and, of course, paprika. Honey and cranberry juice will also add a great taste to vegetables. The latter will endow the dishes with a slight sourness.

How to prepare vegetables for roasting?

It is recommended to bake high quality fruits, without signs of rot. Before the vegetables should be subjected to a thorough washing, if necessary, peel and entrails. You can cut the vegetables as you like: in circles, cubes, or even grate, the main thing is that all the pieces have the same size, otherwise large specimens will not be baked, and small ones will spread over the baking sheet. If several types of vegetables are used in the process, cutting is carried out depending on the structure of the fruit. You should not immediately salt the vegetables, it is better to add salt at the end of cooking or before serving.

By the way, the choice of baking sheet depends solely on the vegetables used. Recipes that call for fruit with a watery texture will accept pans with low rims. If you resort to a high form, the juice secreted by vegetables will not have time to evaporate, which means that the dishes will not please you with special crunchiness and a golden crust, they will rather look like an ordinary stew. To prevent vegetables from sticking to the baking sheet, lay parchment paper on the bottom. Lubricate it with butter or margarine is not worth it, especially if the vegetables are sprinkled with vegetable oil.

Do you season vegetables with oil?

If baking is carried out without the participation of a special bag, sleeve or foil, it is recommended to sprinkle the vegetables with vegetable oil. The amount of oil used depends on the structure of the fruit, for example, carrots and potatoes require less than eggplant and bell peppers. In any case, the main thing is not to overdo it, otherwise there will be no trace of benefit, because the dish will turn out to be too fatty. It is best to brush the vegetables with oil as they cook. By the way, this approach will allow you to get a beautiful golden crust.

How long and at what temperature?

To prevent baked vegetables from being half raw, you should take into account the time and temperature of baking. It is recommended to bake at a temperature of 190-200C. The time depends on the structure of the fruit. For example, root vegetables cut into large slices require at least 30 minutes; cabbage - 15-20 minutes; pumpkin, zucchini and sweet pepper - 20-25 minutes; green beans and tomatoes - 15-20 minutes. If vegetables are baked together with meat or fish, the latter should be pre-processed separately, and then fruits should be added.

Recipes for vegetable dishes in the oven are diverse, ranging from casseroles in tomato or cream sauce to fruits stuffed with minced meat or cereals.

Assorted baked vegetables

To prepare a platter, take potatoes, eggplant, zucchini, sweet peppers, tomatoes and garlic. Rinse vegetables thoroughly, peel if necessary. Soak the eggplant in salt water first to remove the bitterness. Cut the fruits into not too large circles and lay alternately sideways on a baking sheet. Cover with foil and send to a preheated oven. 5 minutes before cooking, remove the foil so that the vegetables acquire a golden color. Before serving, salt, pepper and garnish with chopped herbs.

To diversify the recipe, include tomato or cream sauce. In this case, foil is not required. Add coriander or basil for flavor.

Baked vegetables with mushrooms

Cooking baked vegetables with mushrooms is very simple. Take potatoes, sweet peppers, onions, mushrooms (for example, champignons), garlic and herbs. Rinse the vegetables, cut the potatoes into medium-sized cubes, cut the pepper into rings, chop the onion, grate the garlic. Wash the mushrooms, cut large specimens. Gently combine vegetables and mushrooms, place on a baking sheet, sprinkle with vegetable oil and put in the oven until golden brown. Before serving, salt and add chopped greens.

Every day, the popularity of dishes cooked in the oven is growing. In addition, it is now fashionable to lead a healthy lifestyle. This is the rejection of bad habits, and regular exercise, and proper nutrition. Realizing that baked dishes are much healthier than food prepared in the usual way, young housewives are wondering how to bake vegetables in the oven.

I would like to note right away that dishes prepared in this way are not only healthy - they have a unique taste and aroma. Such a treat is perfect for a festive table and will delight the household on a weekday. The main thing is to cook it correctly: do not overdry it, and even more so do not serve it half-baked.

In addition to meat, fish and poultry, almost any vegetable and most fruits can be baked in the oven. Products processed in this way are ideal for those who want to lose weight and at the same time eat deliciously.

Cooking vegetables in the oven requires certain skills and knowledge. Therefore, young and inexperienced housewives can be recommended to start by learning how to bake the densest of them - potatoes, eggplants, peppers or zucchini, which will not turn into porridge if they cook longer than usually required.

Basic Rules

How to bake vegetables in the oven - in foil, in pots, in a pan, with cheese or in a sleeve - depends on the recipe and skills. But before proceeding directly to cooking, it is worth remembering the basic rules:

1. For baking, choose only undamaged, clean products of very high quality.

2. Root crops should be thoroughly washed and dried with a paper towel before cooking, but not peeled. It is advisable to bake them on a wire rack, which is set to the middle position in the oven.

3. Wash the peppers and tomatoes well. A baking sheet with these vegetables should be placed at the top of the oven. Cook them for 10-15 minutes until the skin cracks.

4. Bake kohlrabi cabbage in the same way as root vegetables.

5. Peel and cook the onion whole, but you can cut it into large rings or slices.

6. Eggplants are baked in circles or whole halves. But the option of fine cutting is also possible.

7. Remove the leaves from the cauliflower and divide the head of cabbage into forks, which must be washed and dried before being sent to the oven.

8. Vegetables must not be salted before baking, otherwise juice will begin to stand out from them, and the dish itself will turn out sluggish and without a crust. This can be done before serving.

How to bake vegetables in the oven? In addition to the above basic rules, one more should be added. Many fruits can be cooked not whole, but pureed: mashed potatoes, puddings, potato rolls and various casseroles. Some of them can be stuffed before cooking or after baking.

Cooking in foil

To bake vegetables in foil in the oven correctly, you need to know a few secrets:

1. Potatoes, peppers, eggplants, tomatoes and zucchini are baked in foil.

2. Potatoes should be medium in size, peppers should be fleshy, without damage, eggplants should be ripe, dense. Zucchini is recommended to take young, and tomatoes - only large and medium ripeness.

3. In eggplant, zucchini and pepper, the stalk must be removed.

4. Each potato can be wrapped separately, and peppers - red and yellow - only together.

5. Eggplants, tomatoes and zucchini, like potatoes, are packed individually, but in such a way that a bag is made of foil. Then it will be easy to open it to check the vegetable for readiness.

6. Tomatoes are baked for 15 minutes at a temperature of 180 degrees. Other vegetables, except potatoes - 30 minutes.

7. To check the readiness of peppers and tomatoes, you need to try to pierce the skin with a wooden toothpick. If this is easy to do, and the skin itself is separated from the total mass, the vegetables are ready. Potatoes, zucchini and eggplant are checked with a fork. It should be easy to enter into the finished product.

Most often, whole potatoes are baked in foil. Subsequently, it can be stuffed. Before cooking, the potatoes must be salted, grated with spices and wrapped in foil. It languishes in the oven for about an hour, then it is cut in half and stuffed.

The easiest recipe: potatoes baked with champignons

Products you will need:

2 large potatoes;
red sweet pepper;
bulb;
6 fresh champignons;
parsley and dill - 30 grams each;
4 cloves of garlic;
soy sauce - 4 tablespoons.

Peel vegetables. Cut the potatoes into cubes, pepper into strips, and chop the onion as finely as possible. Wash the mushrooms and cut into quarters. Finely chop greens and garlic. Mix all the ingredients in a deep bowl, season with soy sauce. Cut the foil into squares. Spread a mixture of vegetables on them and wrap in a bundle. Bake for 30 minutes at 200 degrees. The readiness of the dish is determined by the potatoes. Cooked vegetables in foil (in the oven) are salted and peppered just before serving. Spicy lovers can add crushed garlic.

Cooking in pots

We suggest you make baked vegetables in pots. In the oven, they are cooked in the form of a portioned dish. Moreover, they are baked both separately, for example, lean stew, and with meat - roast. Vegetables cooked in this way are very fragrant and juicy. By following the rules, you can easily cook up a delicious dinner that every member of the family will enjoy. So remember:

1. Put vegetables in a pot raw. So they will steam and turn out more fragrant.

2. Oil can not be used at all.

3. If during the cooking process you have to add water or broth, then use only in a hot liquid, and in a small amount. Otherwise, hot dishes may crack.

4. Pots prepared for baking are placed only in a cold oven.

5. Since the top layer always dries up during cooking, it is better to lay vegetables on top that give juice - onions and tomatoes.

6. You should always tightly close the pot with a lid or foil, but best of all with dough. So the dish turns out to be original.

7. The usual temperature for vegetables that are baked in earthenware is 160 degrees.

8. Remove the finished pots from the oven only on a wooden stand, and in no case on a burner or a cold surface. They may crack.

9. Before serving, the dish should stand for a while. During this time, the vegetables in the pot will reach, and its walls will cool down a bit.

Let's move on to practice

One of the best recipes is this summer vegetable stew. It consists of:

Cooking process

There are no strict proportions in this recipe. It all depends on taste preferences. The main ingredient is potatoes. It should be more than other products. Pumpkins, carrots and onions need to put quite a bit. Clean the vegetables, wash and cut into cubes. Put everything in bowls, add salt and pepper. Put a few pieces of cheese and butter on top, add milk and cover with lids or foil. Cook for 30-45 minutes at a temperature of 180-200 degrees. Sprinkle the stew with herbs before serving.

Cooking up your sleeve

Baked vegetables in the oven - in the sleeve - are more fragrant than boiled or steamed. They can be served as a side dish or as an independent dish. Salads made from such vegetables are very tasty. But there are rules here too:

1. The sleeve may swell during baking, so it should be placed so that it does not come into contact with the walls of the oven.

2. Put the sleeve on a baking sheet or other heat-resistant dish with a flat bottom, and in no case on a wire rack.

3. In order for the dish to turn out with a crust, 10-15 minutes before the readiness, the film should be cut from above and its edges pushed apart. Be careful not to burn yourself with steam!

In the sleeve you can cook an excellent side dish - baked potatoes with mushrooms. Required products:

1 kg of potatoes;
500 grams of champignons;
two small zucchini squash (or one pumpkin);
large bulb.

For the sauce you will need:

4 tablespoons of vegetable oil;
2 teaspoons of paprika;
4 tablespoons of mayonnaise;
2 teaspoons of dry parsley;
salt and fresh herbs - to taste.

Cooking process

Wash, peel and cut vegetables. In a bowl, prepare the sauce and add the rest of the ingredients. Mix everything gently and set aside for 25-30 minutes. Preheat the oven to 180-200 degrees. Transfer the pickled vegetables to the sleeve. Bake for 30-40 minutes. Then turn off the oven and let the dish stand for another 10 minutes. Put the prepared vegetables on a plate and sprinkle with fresh herbs.

The transparent sleeve allows you to observe the cooking process and control the formation of a crust. This is its advantage over baking in pots or in foil.

Cooking with cheese

Cooked vegetables in the oven with cheese is a dish that is perfect for vegetarians. It is best to bake such a dish in pots or other heat-resistant dishes. Basic cooking rules:

1. All vegetables are cut into equal pieces, but not large, and laid out in a container for cooking in layers.

2. Do not compact the crushed products, but fold them loosely so that the sauce can normally penetrate into all layers.

3. Top any dish sprinkled with grated cheese and covered with pieces of butter.

4. The pot is placed in a preheated oven for 30-45 minutes, the temperature is 180 degrees.

The most common recipe: baked tomatoes with cheese

For this dish you will need the following products:

Wash and cut all vegetables. Grease a baking dish with vegetable oil. Place all ingredients in layers. The sauce is chosen according to taste. Top the dish with grated cheese and butter. Bake for 40 minutes on medium heat. As soon as a crust forms, you can already turn it off. Decorate the finished dish with sprigs of greens.

Cooking delicious vegetables in the oven is easy if you follow all the above rules. It remains only to add that baked products can be served on the table as a separate dish or as a side dish. If you chose the second option, then you should consider what they are best suited for. So, potatoes, beans, peas or Brussels sprouts are served with fish, and beets are served with stewed pork.

Conclusion

Knowing how to bake vegetables in the oven, you can significantly diversify the menu and at the same time keep your figure. But it is even more pleasant to realize that such food is much healthier than dishes prepared in the traditional way. Bon Appetit!