There is a wonderful recipe for ease of preparation and amazing results. It has so many benefits that you want to cook this dish almost every day. This is truly one of the best ways to cook vegetables. Fast, cheap, beautiful. The taste and look are just amazing! Even a novice hostess is quite able to cope with the proposed recipe. So, how to bake vegetables to get tasty and gourmet dish on the table?
To do this, you need to choose your favorite vegetables. Young potatoes, tomatoes, onions. White cabbage is very good in this recipe. Sweet peppers and eggplant are simply irreplaceable. So, the vegetables are selected and washed. The next step is cutting. We cut the cabbage into four parts, and then cut each part across large pieces. No need to disassemble the cabbage into leaves, you need to put it right, in a large multi-layered piece. Sweet peppers are cut into strips, onions into rings, tomatoes into slices. Zucchini can be cut into cubes, like eggplant. Potatoes are cut into slices. When cutting, you need to remember one important detail - how to stew vegetables so that they cook at the same time. Therefore, those vegetables that are cooked quickly, cut into larger pieces. That's the whole secret.
Vegetables are cut. Until we mix them. Bitterness must be removed from eggplant. To do this, before laying the eggplants in the sleeve, salt and leave for a while, then squeeze out - all the bitterness will go away. Just salt the cabbage, tomatoes, peppers. Salt the potatoes and sprinkle with your favorite spices. And then, mixing a spoonful of adjika and mayonnaise, coat all the potatoes. Adjika will add piquancy, and mayonnaise will add juiciness and golden brown potatoes. By the way, sometimes housewives puzzle over how to cook frozen vegetables. Frozen vegetables are also suitable for this recipe. The next stage is the laying of vegetables in the sleeve. Here you have to try a little and carefully, in a certain sequence, lay out the vegetables. The fact is that cabbage, for example, will dry out on top. Therefore, you need to put it on the very bottom. There it will be saturated with all the vegetable juices and will be very tasty. But the potatoes need to be put on top. It will be fried and it will turn out very tasty and beautiful. The remaining vegetables are placed in random order. Now it remains to lightly pour everything with vegetable oil and add a few sprigs of greens for the smell. Close the sleeve and send it to the oven. There, at a temperature of 250 degrees, vegetables will be baked for 40-50 minutes.
That's all. And do not torment yourself with the question of how to cook vegetables for dinner or lunch. fast and light dish ready. It took about 15 minutes to prepare the vegetables. Plus baking. As a result, after an hour on the table there is a fragrant, tasty, healthy dish from vegetables. You can serve it right in the sleeve, and cut the sleeve just before eating, when everyone is at the table. The vegetables baked according to this, without a doubt, the best recipe, are liked by even the most fastidious eaters: husbands and children. And what delicious juice remains at the bottom of the sleeve! Usually, after tasting the vegetables baked in the sleeve according to this recipe, the household requires repetition. Yes, and guests can be surprised by serving them such a vegetable platter full of summer vitamins. So this is really one of best recipes cooking vegetables in the sleeve.
The use of the sleeve in cooking has made the cooking process various dishes more efficient, transparent and useful. This transparent kitchen device allows you to observe the cooking process of the dish and control the formation of an appetizing crust on it. This is its main advantage over baking in pots or cooking in foil. Vegetables baked in a sleeve are more aromatic than steamed or boiled in the traditional way. Cooked vegetables in a roasting sleeve can be served as a side dish, as well as an independent dish. A variety of salads made from such vegetables are interesting. In the sleeve, in the oven, they retain their shape and juiciness, color and aroma.
In such a sleeve, you can cook not only vegetables, but also meat dishes. Vegetables in the sleeve are fried, but not stewed in the usual, familiar sense. They release the minimum juice and languish in it until fully cooked. This dish is more juicy and very tasty. Vegetables up my sleeve is low calorie meal, it will be especially appreciated by the beautiful half of humanity.
Men love heartier meals. For them, you can offer an option: meat with vegetables in the sleeve. Moreover, you can also choose a lighter dish - chicken with vegetables in the sleeve, or more high-calorie - pork with vegetables in the sleeve.
Meat baked with vegetables in the sleeve is a doubly delicious, full-fledged main dish that can be served to the family for lunch or dinner.
There are other solutions that will satisfy the needs and tastes of everyone without exception, incl. and children, for example, potatoes with vegetables in the sleeve. This combination is a win-win, everyone loves potatoes. As you can see, they have no boundaries, cooking options for vegetables are up their sleeves, recipes are possible in different options and performances. Cook healthy and delicious vegetables in the sleeve in the oven, recipes for which exist in abundance.
To master the numerous recipes for baked vegetables in your sleeve, our tips will come in handy:
For baking in the sleeve, you need to take only whole, clean products High Quality;
Before cooking, vegetables should be thoroughly washed and dried with a paper towel, but not peeled;
The sleeve with vegetables must be placed on the middle rack in the oven;
The pepper and tomato sleeve is best placed at the top of the oven;
The onion in the sleeve is cooked whole or cut into large rings, slices;
Eggplants are baked in the sleeve with circles or halves of the fruit. In some dishes, the option of fine cutting is also possible;
Cauliflower is divided into inflorescences that need to be washed and dried before laying in the sleeve;
Before cooking, vegetables in the sleeve cannot be salted, otherwise juice will begin to stand out from them ahead of time, while the dish will turn out to be dryish and without a crust. It is better to salt the finished dish before serving;
The sleeve usually swells during baking, so it must be placed so that it does not come into contact with the walls of the oven;
The sleeve with the products is placed on a baking sheet, on a special heat-resistant dish, but not on the grate;
To get a dish with a crust, cut the sleeve 10 minutes before finishing on top;
The temperature of roasting vegetables with meat in the sleeve in the oven is 180-200 degrees. The time of this process is about 50-60 minutes.
Vegetables are not only delicious, but also very healthy. They are fried, boiled, steamed, baked, eaten raw. It is clear that the maximum benefit is in fresh products, but not all vegetables can be consumed in their original form. The second option for maximum calorie content and benefits will be steaming, but according to palatability it is significantly inferior to baking. Oven baked vegetables in large pieces are the perfect compromise between taste, health benefits and labor costs.
Coarse cutting allows you to save a maximum of vitamins in each piece, does not allow the products to dry out and saves time when cooking. The combination of products can be very diverse, which allows you to cook diverse dishes. Baked foods are a godsend for vegetarians, dieters and fans of pp. Also baked vegetables are a great opportunity to teach children from childhood to proper nutrition and introduce them to the whole variety of plant products.
Vegetables in foil - a simple roasting recipe
The most common way to bake vegetables in the oven - using foil. It protects against burning, dehydration and does not require a large amount of oil, which significantly reduces the calorie content of the dish.
Ingredients:
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Pepper - 2 pcs.
- Tomatoes - 5 pcs.
- Garlic - 2 cloves
- Vegetable oil - 2 tbsp. spoons
- Greens - 2-3 branches
- Salt, spices - to taste
Cooking method - baking
Cuisine - European
Preparation time - 7 minutes
Cooking time - 40 minutes
Servings - 3
How to bake vegetables in foil
Prepare the ingredients. Wash and dry them.
Cut zucchini with eggplant into large quarter-pieces. To do this, cut off the stalks from vegetables, cut the pulp in length, and then chop into pieces.
Tomatoes, depending on the size of the fruit, cut into 2 or 4 parts.
- Advice. It is better to bake tomatoes of the “cream” variety, because. they are more meaty, which means there will be less liquid in the dish.
Peel sweet multi-colored peppers from seeds and membranes. Pulp cut large slices.
Cut large garlic cloves into slices.
Put all the chopped ingredients in a deep bowl, season them with salt. pepper and spices to taste.
Pour in the vegetable oil and gently mix the ingredients with your hands.
Line a baking dish with foil. Arrange the vegetables in an even layer on it.
Cover them with foil.- Bake the dish at 200 C for 50-60 minutes. For the first half hour, cook under foil until the vegetables soften, and then open the form.
Ready meal before serving, sprinkle with chopped herbs.
And a good example of how to properly bake vegetables in the oven can be found entirely at the link
Vegetables in the sleeve in pieces in the oven
Baking in own juice What could be healthier and tastier. This is especially true for those who actively lose weight. In addition, the dish always turns out juicy and tasty with the maximum set of vitamins, regardless of the composition of the components.
Ingredients:
- Potatoes - 3 pcs.
- Tomatoes - 2 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Pepper - 1 pc.
- Cauliflower - 6 florets
- Oil - 3 tbsp. spoons
- Salt, spices - to taste
How to bake vegetables in a sleeve
- Prepare food by washing everything thoroughly. Peel the onion from the husk. carrots and potatoes are peeled as desired. Cut the stem off the eggplant.
- Cut the eggplant into slices at least 1 cm thick. Chop the carrots with potatoes and onions larger. Peeled pepper pulp cut into long pieces. Cut the tomatoes into 4 pieces.
Advice. So that the eggplant does not taste bitter, it should be salted, and after letting the juice out, rinse.
- Mix mixed vegetables in a deep bowl. Lightly salt it. Drizzle lightly with oil if desired.
- Unwind the cooking sleeve to the desired length so that all the vegetables are placed in it in a free order.
- Place the prepared ingredients into the sleeve. Tie the film tightly on both sides.
- With a toothpick, make a few pricks that will help to avoid the “steam effect” and prevent the products from overcooking.
- Bake vegetables in a sleeve at 210C for 35 minutes.
Baked vegetables with citrus-vanilla sauce
Often, before a big feast, any housewife has a question: how to bake whole vegetables in the oven original way? There are no special options to vary the taste of the dish, except to change the amount of vegetables and their combination. In this case, dressings come to the rescue, which shade, emphasize, give the products a special taste. We offer an original version of vegetables cooked with a sweetish citrus sauce.
Ingredients:
- Cauliflower - 1 head
- Pepper - 2 pcs.
- Zucchini - 1 pc.
- Mushrooms - 200 gr
- Grape oil - 4 tbsp. spoons
- thyme, salt to taste
For sauce: - Orange - 1 pc.
- Lemon - 1 pc.
- Wine vinegar - 2 tbsp. spoons
- Honey - 1.5 tbsp. spoons
- Vanilla essence - ¼ teaspoon
- Black pepper - to taste
how cook vegetables in aromatic sauce
- Prepare food by taking large fruits of zucchini, tomatoes, peppers and a medium head of cauliflower. It is better to use champignons as mushrooms, but they can also be replaced with oyster mushrooms.
- Wash and dry all products well.
- Divide the cabbage into inflorescences, cut the young zucchini into large rings, peel the pepper from the seeds and cut into large slices. Mushrooms cut into pieces. In mushrooms, it is enough to separate the caps from the legs.
- Vegetable mix put into shape. Season them with salt and thyme. Spray 2 tbsp. tablespoons of grapeseed oil
- Bake at 200C for 20 minutes.
- During this time, you need to have time to prepare the sauce. Wash lemon and orange thoroughly.
- Grate the zest of both fruits into a bowl, squeeze the juice from the pulp, removing the seeds.
- Pour honey into the juice. vinegar, vanilla extract. Season the marinade with pepper and mix thoroughly.
- Pour the already baked vegetables with citrus marinade, mix them gently and return to the oven for 7-10 minutes until the final cooking.
Advice. To receive golden brown top layer for this time, you can turn on the "grill" or "top heat" mode.
Assorted pumpkin - a variant of roasting in Chinese
Baked vegetables in the oven are present in cuisines around the world. Each nation prefers to cook certain types of food. For example, the most popular french recipe baked vegetables - it's ratatouille. How to bake it in the best possible way find here
And for a step-by-step consideration, we offer an interesting Asian combination.
Ingredients:
- Pumpkin - 300 gr
- Broccoli - 180 gr
- Green beans - 180 gr
- Lime - ½ pcs.
- Soy sauce - 1 tbsp. the spoon
- Rice vinegar - 1 tbsp. the spoon
- Oil - 1 tbsp. the spoon
- Honey - ½ tbsp. spoons
- Chile - 1 pinch
How to Roast Vegetables Chinese Style
- Cut the peeled pumpkin into oblong pieces. Break the broccoli into florets. Remove stems from green beans.
Advice. To give the dish a real Chinese flavor, beans can be replaced with bok choy.
- Prepare the marinade by mixing together soy sauce, oil, rice vinegar, honey and juice from half a lime.
- Put vegetables in a bowl. Crush them with a pinch of chili and pour over the sauce.
- Gently mix the ingredients with your hands so that the sauce completely covers all the pieces.
- Put the ingredients on a baking sheet and bake everything in hot oven about 40 minutes.
Despite the apparent simplicity of cooking food in the oven, this process has its own characteristics. We will tell you how to bake it correctly in order to preserve the maximum vitamins in the dish and leave it with an appetizing look.
- Slicing. When roasting vegetables, it is extremely important to cut them into equal pieces so that everything is baked evenly and at the same time.
- Butter. And although the use vegetable oil for baking food in the oven is minimal, there are vegetables that require it in more quantities. For example, root crops will need a little less fat than eggplant or champignons. Therefore, a reasonable amount of fat should always be used.
- Dishes. Do not bake the dish in the first pan that comes across. For even cooking, it is better to use a large flat baking sheet, then even evaporation of the steam will not allow the food to burn. And in such dishes it will be convenient to turn vegetables.
- Neighborhood. To obtain evenly fried vegetables with a golden crispy crust and a tender middle, they should be laid out at some distance from each other. In this case, the released steam will evaporate and the products will not boil to the state of porridge.
- Temperature. The optimum baking temperature in the oven is 200C. With a lower setting, the fruits will not be fried enough.
- Mixing. A big mistake will be baking assorted without stirring. In this case, you risk getting a dish with burnt and pale vegetables at the same time. For a 40 minute roast, one flip is enough.
- Salt. It is better to add salt and spice vegetables at the very end, because. salt provokes the production of juices and their evaporation, which can lead to dryness of the finished dish.
- Defrosting. Frozen foods must be thawed before baking. This can be done naturally by leaving the vegetables to thaw naturally, or by frying them in a skillet before roasting to remove excess moisture.
Vegetables cooked in a roasting sleeve are a very simple dish that does not require any cooking skills. In addition, it is considered ideal for those who fast or follow a diet.
The best time to bake vegetables in the sleeve is summer and early autumn, when they are fresh and plentiful. In winter, they use store-bought, as well as a frozen mixture, which you can buy or prepare yourself.
We offer to cook vegetables in a roasting sleeve according to the recipes from the article.
With frozen vegetable mix
For this dish you will need the following ingredients:
- 300 g frozen vegetables (zucchini, tomatoes, onions, green beans, pepper, carrot);
- 400 g potatoes;
- 70 g butter;
- ground paprika;
- salt.
Cooking steps:
- Cut potatoes into small pieces.
- Add a mixture of vegetables, salt, pour the wig, mix and put butter pieces.
- Transfer the vegetables to a roasting sleeve, tie it up and place in the oven.
- Bake until cooked at a temperature of about 180 degrees.
Remove the package of vegetables from the oven, transfer to a plate and serve.
Vegetable mix
This light and healthy dish is a good solution for lunch or dinner, while it can serve as a side dish for meat.
You will need the following set:
- 500 g small young potatoes;
- squash;
- bulb;
- four tomatoes;
- two sweet peppers;
- three cloves of garlic;
- 50 ml olive oil with rosemary;
- a teaspoon of dried marjoram;
- a teaspoon of dried parsley;
- a pinch of salt;
- ground pepper to taste.
Cooking steps:
- Peel the squash, onion and garlic, remove the seeds from the bell pepper and squash.
- Wash the potatoes (young small can not be peeled).
- Cut all vegetables into large pieces, except for small potatoes, which are used whole, and put them in one bowl.
- Add garlic crushed with a knife, salt, pepper, pour dry herbs, pour in oil and mix.
- Put the vegetables in a baking dish, which, in turn, place in the sleeve and fasten the edges.
- Cook vegetables in a roasting sleeve in the oven, which must first be heated to 220 degrees, for about 30 minutes.
Remove the finished dish, put it on a plate and serve hot.
With eggplant and cauliflower
For this dish you will need the following vegetables and seasonings:
- three potato tubers;
- two tomatoes;
- bulb;
- carrot;
- six cauliflower inflorescences;
- bell pepper;
- eggplant;
- three tablespoons of oil;
- salt and pepper.
Cooking steps:
- Wash vegetables, peel, remove seeds from peppers.
- Cut the eggplant into circles 1-1.5 cm thick, put in a bowl, salt, mix and leave for 20 minutes. When the time is up, rinse the eggplant in water and pat dry.
- Onions, carrots and potatoes cut into large pieces, bell pepper - into strips, tomatoes - into four parts.
- Mix all the vegetables in one deep bowl, salt, pepper, drizzle with oil.
- Place the mixture in the baking sleeve and tie it on both sides. Pierce the bag in several places.
- Put in the oven for 30-35 minutes. Baking temperature - 210 degrees.
With mushrooms
We offer another option on how to cook vegetables in a roasting sleeve. This time with mushrooms.
You will need the following products:
- 500 g potatoes;
- 400 g white cabbage;
- 300 g champignons (you can take oyster mushrooms or Forest mushrooms);
- bulb (white);
- three cloves of garlic;
- big carrot;
- 70 g refined vegetable oil;
- tea spoon fine salt;
- a bunch of greens;
- half a teaspoon hot pepper;
- seasoning for potatoes or seasonings separately (nutmeg, turmeric, coriander, Greek fenugreek, wig, dried ginger).
Optionally, you can add inflorescences of Brussels sprouts or cauliflower, eggplant and zucchini.
Cooking steps:
- Peel potatoes, wash and cut into circles.
- Cut mushrooms into slices, carrots into circles, onions into quarters of rings, cabbage into small squares.
- Put all the vegetables in a bowl of suitable size, sprinkle with finely chopped herbs.
- Add finely chopped garlic.
- Salt the mixture to taste, add spicy ground pepper and seasoning for potatoes.
- Pour some vegetable oil (corn, sunflower or olive). And mix well so that the oil envelops all the particles of the mixture.
- Transfer the mushrooms and vegetables to the roasting sleeve and spread them evenly in the sleeve to form an even layer.
- Put the bag in the oven on a baking sheet and cook at 200 degrees for about 40 minutes.
Remove the dish from the oven, cut the sleeve and transfer to plates. Serve hot, garnished with herbs.
Roasted vegetables in the oven - perfect healthy side dish or a light independent snack that will keep slim, fill the 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 fill the components with aromatic dressing, the dish will become warm salad and can be submitted independently. Assorted vegetables are also used to create all kinds of sauces, vegetable puree, 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 don't love spicy snacks can be excluded from the chili 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. Especially delicious dish will be 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. the 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
Roasted vegetable dishes are valued for dietary properties, ease and preservation of the integrity of cutting. 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 using original ideas. For example, unusual appetizing dish sweet bell peppers stuffed with assorted vegetables will become. 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 fillet chicken breast, 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 Bell pepper- 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, you can 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 by pampering yourself with it. 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. the 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 in taste and exquisite in appearance. 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.
