Baked fish with vegetables in the oven: delicious recipes in foil

Preparing for baking

To get aromatic vegetables in the oven, housewives use vegetable oils, namely garlic and grape, which complement each other.

Vegetable season is a wonderful time when you can eat them in unlimited quantities. They are used to prepare stews, stews or salads. You can pamper your family with vitamin and healthy dishes. They are baked as a side dish for fish or meat dishes, and prepared as an independent snack.

Of course, it’s delicious when vegetables are cooked over a fire, under a barbecue. But many people don’t have this opportunity, so baking in the oven is the best option. Moreover, modernized ovens have a grill grate. In recipes, you can change the composition of ingredients, herbs and sauces based on your preferences. For cooking you will need any vegetables: fresh or frozen.

Baked vegetables in the oven - a classic recipe

Ingredients

Servings: 8

green bell pepper 1 piece
red bell pepper 1 piece
yellow bell pepper 1 pc.
tomato 4 pcs
onion 2 pcs
zucchini 4 pcs
garlic 3 teeth
vegetable oil 2 tbsp. l.
dried herbs 1 tbsp. l.
salt ½ tsp.

Per serving

Calories: 33 kcal

Proteins: 0.9 g

Fat: 1.1 g

Carbohydrates: 5 g

40 min. Video recipe Print

Place the ingredients in a baking dish. It can be made of glass, metal or ceramics. Add a little salt and mix. Peel the garlic, crush it with a knife, and place it inside the vegetables. You can replace garlic with garlic oil. Thyme is mainly used as herbs, but cloves, basil, parsley or dill are also suitable.

Drizzle vegetables with vegetable or grape oil. Cover the container with foil and place in the oven for half an hour at 180 degrees.

Remove, remove foil, return to oven uncovered for another 10 minutes.

The kitchen will be filled with aroma! The vegetable side dish is simply eaten with bread. This is a good option for dinner with family or friends.

Vegetables baked in the oven for your favorite diet

27/04/2015 19:08

Proteins:

,
fats:
,
carbohydrates: per 100 g.

Eggplant – 1-2 pcs.
Zucchini – 1-2 pcs.
Fresh tomatoes – 3-4 pcs.
Tomatoes in their own juice – 5-7 pcs.
Onions – 1-2 pcs.
Parsley and basil - a few leaves each, to taste
Garlic – 2-3 cloves
Vegetable oil – 1 tbsp.

Diet "Favorite". Are you also confused by the name of this diet? And is this even a diet? Yes.

Moreover, who dreams of parting with extra pounds loves her very much After all, if you believe those who ate according to this plan, they managed to lose up to 8 kilograms in a week. It's hard to believe, but let's try.

Are we being told that everything is serious? Let's see. It is important for us to lose weight. That's why we agree to everything! After all, we need to switch to proper nutrition. We will not change any diet days or foods. Moreover, you can eat all of the permitted foods and in any quantity.

So, we will start with the second day, vegetable. Because the first one is drinking, and there is nothing to prepare there, except compotes, cocktails, juices.

We are allowed to eat a wide variety of vegetables , prepared in any way. I have a wonderful recipe .

These are well-known vegetables, deliciously baked in the oven; they are also called ratatouille.

Let's prepare all the products and get started. By the way, this dish is equally delicious – either hot or cold.

You can eat it in the form in which we take it out of the oven, or you can eat it in the form of a salad, cutting up the vegetables and adding something else you like to them , or placing it on a piece of bread.

By the way, this dish is very similar to Warm salad from your favorite vegetables.

So, let's get to work!

Cooking method:

Step 1

Let's start with eggplant. This vegetable is very tasty and healthy. It contains a ton of different vitamins and nutrients. Therefore, it is advisable to include it more often in the diet. We will wash the fruits under running water and cut off the tails.

Anyone who loves eggplants knows that this vegetable is specific. After all, if you salt the sliced circles and do not allow the bitterness to drain off, the dish will acquire a bitter aftertaste.

Therefore, after cutting into circles, sprinkle them with salt and leave for 10 minutes.

Step 2

By the way, let’s turn on the oven now. It should be heated to two hundred degrees. We will also cut the zucchini and tomato exactly the same width, about a centimeter at least.

When choosing these products for vegetables baked in the oven, I advise you to choose fruits of the same thickness.

Delicious whole vegetables in foil

Determine the amount of ingredients according to your own preferences.

Ingredients:

Eggplant.
Champignon.
Tomatoes.
Bulgarian pepper.
Bulb onions.

How to cook:

First, the marinade is prepared. Mix balsamic and apple cider vinegar, salt, spices and sugar, season with oil.
Wash the vegetables, dry them and cut them into about 1 cm thick.
Place in a bowl, pour in the marinade, stir and leave for 25 minutes to marinate.
Place everything on foil and place the baking sheet in the oven, preheated to 180 degrees for 40 minutes.
Transfer the finished dish to a plate and serve.

Vegetables baked in the oven in a pot - recipe with photos

Cooking in clay pots is popular in the Balkans.

You can stew any variety of vegetables in pots, adhering to a simple principle: all ingredients are added at the same time, cut into identical cubes.

Those that take longer to cook require pre-frying. The pot is placed in a cold oven.

Güvech

Bulgarian gyuvech

Gyuvech is the traditional name for Bulgarian, Romanian, and Moldavian dishes cooked in pots.

In Bulgaria, an egg is often beaten on top of the other ingredients.

It adds additional taste and charm to the dish; in this version you can completely do without it.

You will need:

1 zucchini
1 eggplant
2 potato tubers
2 bell peppers
4 medium tomatoes
1 onion
2 cloves garlic
A third of a bunch of parsley and dill
4 tbsp. l. olive oil
Salt, black pepper, bay leaf

Step 1:

Cut the eggplants into cubes, add salt and leave for 10 minutes, then squeeze out the excess liquid - this will remove the bitterness from them.

Step 2

: lightly fry peppers, onions and eggplants and place in a pot.

Step 3:

Cut the potatoes into cubes and also place them in a bowl.

Step 4:

Cut the zucchini into cubes and place on top of the potatoes.

Step 5:

add salt, pepper, bay leaf and.

Step 6:

Blanch the tomatoes, peel them, chop them finely and put them in a pot.

Step 7:

Chop the greens, grate the garlic and sprinkle on the vegetables.

Step 8:

pour in 100 ml of water and 100 ml of tomato juice.

Step 9:

turn on the oven and simmer at 200 degrees for 40 minutes.
In earthenware, dishes retain maximum usefulness

Tip: vegetables cooked in pots practically do not burn and retain maximum beneficial properties - they are not fried, boiled, or baked, but simmer in their own juice.

How to bake vegetables in a sleeve

A baking sleeve is required. It is sold in stores. In the sleeve, vegetables are cooked in their own juice, they turn out tasty and aromatic, and most importantly, they retain their benefits.
We prepare the vegetables - wash them, cut them, put them in a container, add salt and spices, vegetable oil.
Mix everything and put it into a pre-prepared sleeve, which we tie on both sides with a ribbon, like candy. We turn the edges down so that the heated parts do not touch. Make a couple of pierces at the top with a toothpick to allow steam to escape.
Place the sleeve on a baking sheet and put it in the oven for half an hour at 180 degrees.

Vegetables baked in the oven with sour cream - recipe with photos step by step

Baked vegetables themselves almost always turn out to be dietary, but sour cream sauce and a Parmesan cheese topping will make them more satisfying.

Vegetables in sour cream sauce

Option #1: Broccoli and Potatoes

You will need:

4 potato tubers
2 carrots
400 g broccoli
Half a cup of green peas
100 g grated parmesan
100 g sour cream
1 onion
Mix of spices: savory, thyme, basil and oregano will fit perfectly
Salt

Step 1:

Wash all the ingredients, clean them, cut them into rings. Divide the broccoli into florets.

Step 2:

Place in layers in a baking dish. Green peas come last.

Step 3:

Mix sour cream with salt and spices.

Step 4:

Pour the sauce over the vegetables and sprinkle with cheese.

Step 5:

place in the oven for 40-45 minutes at 200 degrees.

Option number 2: zucchini and eggplant

Sour cream will make the dish more filling

You will need:

5 potato tubers
2 zucchini
1 eggplant
2 bell peppers
4 tomatoes
3 cloves garlic
0.5 l sour cream
A teaspoon of black pepper, salt and Provençal herbs

Step 1:

Lightly grease the bottom of the pan with olive oil.

Step 2:

Place the first layer of thinly sliced potatoes, followed by zucchini, eggplant and other vegetables, except tomatoes. Lightly add salt and season each layer with spices.

Step 3:

Grate the garlic on a fine grater and sprinkle evenly over the vegetable mixture.

Step 4:

pour sour cream over the mixture.

Step 5:

Cut the tomatoes into thin slices and place them in the final layer.

Step 6:

place in the oven for an hour at 200 degrees.

A simple vegetable stew in the oven becomes a delicious dish if you add unusual spices to it.

Hearty and healthy vegetable casserole

A casserole of peppers and cabbage topped with milk, eggs and cheese – simply delicious. Prepared for three servings.

Ingredients:

Cabbage (cauliflower or broccoli) – 200 grams.
Multi-colored bell peppers – 5 pieces.
A couple of eggs.
Milk – 200 ml.
Half a teaspoon of salt and ground pepper.
Cheese – 100 grams.

Preparation:

Peel the pepper from seeds and cut into pieces. We separate the cabbage into inflorescences. We thoroughly wash all components.
Boil water and place cabbage in it for 5 minutes. Cool in cold water to preserve the color.
Place baking paper in a baking container, place peppers and cabbage on top.
In another container, mix milk and egg, beat. Three cheeses and add to the mixture, stir. Pour the mixture over the vegetables.
Preheat the oven to 200 degrees, bake for about 35 minutes until golden brown.

Calorie content

Baked vegetables are suitable for the second course. It can be consumed by vegetarians and people on a diet. During Lent, many people eat baked foods. Calorie content per 100 grams is about 330 calories, of which:

Proteins – about 10 g.
Fat – 5 g.
Carbohydrates – 20-30 g.

Depending on your own taste, you can use one ingredient or combine several. The most important thing is high quality vegetables. They must be free of damage, and most importantly, free of chemicals. Before putting them in the oven, you need to rinse them thoroughly with boiling water. And during cooking, do not forget to add various herbs and spices to enhance the aroma and taste. You can bake using different methods, often grilling or stewing. Either way it turns out tasty and healthy.

Baked vegetables retain vitamins, are easily digestible and are unusually aromatic. They can be classified as side dishes. This versatile dish is reminiscent of the Italian peperonata. It can be an independent side dish for meat recipes, and can also be part of complex side dishes made from potatoes, pasta or cereals. Also served as a warm salad or as part of an appetizer. And by grinding them with a blender, you can prepare vegetable sauce.

Baked vegetables are a healthy lean and dietary dish. Read this review to learn how to bake them deliciously in the oven, foil and sleeve. Useful tips for the hostess to note. TOP 4 step-by-step recipes. Video recipes. Contents of the article: Baked vegetables are a popular light side dish or a complete second course. This is not only a tasty treat, but also healthy, and very easy to prepare. In the process of heat treatment, a minimal amount of oil is used or it is completely excluded from the recipe, and baking does not require attention and regular stirring. Among the extensive list of vegetables, the most popular are baked potatoes, which are baked whole, in slices, or in pieces. But don’t forget about other vegetables, like carrots, cabbage, zucchini, leeks, zucchini, eggplant, beets, sweet peppers, tomatoes. All these vegetables are also good baked. They are baked in different ways: whole, with filling, in a baking sheet, parchment, foil.

Regular and cauliflower cabbage, potatoes, pumpkin, carrots, bell peppers, zucchini, and eggplant are suitable for baking. They keep their shape well, do not fall apart and do not dry out. The list is not limited to them, but it is better to use them as a basis.
To add flavor to the dish, select appropriate additives that will highlight its taste: onion, garlic, ginger, lemon, soy sauce, wine.
Season vegetables with a variety of oils: sunflower, olive, corn, coconut oil.
Baked vegetables with lard and chicken fat lose their natural taste, but acquire bright and appetizing notes.
The following spices are suitable for all vegetables: sage, turmeric, bay leaf, thyme, curry, paprika, rosemary, different types of pepper.
Basically, baked vegetables in the oven are ready after 40 minutes of simmering at 200°C.
After removing food from the oven, you can enhance its flavor with spices: honey and maple syrup (for sweetness), nuts and breadcrumbs (for crunchy texture), herbs (for freshness), vinegar and citrus juice (for sourness).
In most cases, vegetables are baked with their skins on.

If you are tired of stewed or steamed vegetables, then bake them in the oven. Such a dish can be included in the diet of a person who adheres to a dietary diet, because it contains a minimum of calories.

Calorie content per 100 g - 33 kcal.
Number of servings - 4
Cooking time - 1 hour

Ingredients:

Potatoes - 4 pcs.
Eggplant - 1 pc.
Olive oil - 4 tbsp.
Young zucchini - 3 pcs.
Garlic – 3 cloves
Bell pepper - 1 pc.
Carrots - 3 pcs.
Greens (cilantro, parsley, dill) - several sprigs each
Salt - 2/3 tsp.
Ground black pepper - a pinch

Step-by-step preparation of vegetables baked in a sleeve:

Peel the potatoes, wash and cut into large slices.
Wash the zucchini and eggplant and cut into large rings. If the eggplant is ripe, pre-soak it in salted water to remove the bitterness. There is no bitterness in the young vegetable.
Peel the carrots, wash and cut into large pieces.
Peel the bell pepper from seeds with partitions and cut into slices.
Place all vegetables in a roasting bag. Season with salt and pepper, pour in olive oil and pass the garlic through a press.
Leave them to stand for half an hour and place them in a preheated oven for 45 minutes at 200°C.
Before serving, sprinkle with chopped herbs.

Vegetables baked in foil are a lean and juicy dish.
It turns out bright and festive. Most importantly, take quality vegetables without any damage. Then the success of a delicious ready-made dish is definitely guaranteed. Ingredients:

Carrots - 2 pcs.
Bell peppers of different colors - 3 pcs. (red, yellow, green)
Tomatoes - 3 pcs.
Green beans - 200 g
Olive oil - 4 tbsp.
Provençal herbs - 2 tsp.
Dry basil - 1 tsp.
Salt - 0.5 tsp. or to taste
Soy sauce - 2 tbsp.

Step-by-step preparation of vegetables baked in foil:

Peel the carrots and cut into half circles.
Peel the bell pepper from seeds and cut into strips.
Cut the tomato into medium pieces.
Place the vegetables in a bowl, add green beans and stir.
Sprinkle them with spices, salt, oil, soy sauce and mix.
Cut sheets measuring 30x30 cm from a roll of foil and place vegetables in the middle.
Fold the foil into a rectangle and fold the edges tightly.
Bake vegetables in the oven for 20-25 minutes at 200 degrees.

Oven roasted vegetables are the perfect summer dinner.
This is a spicy and tasty dish that is quick and easy to prepare, perfect for a holiday feast. Ingredients:

Potatoes - 1 kg
Onions - 1 pc.
Garlic - 3-4 cloves
Zucchini - 1-2 pcs.
Sweet pepper - 2 pcs.
Sausages (spices) - 6 pcs.
Salt - 0.5 tsp. or to taste
Ground black pepper - a pinch
Olive oil - 4 tbsp.
Dry herbs - to taste

Step-by-step preparation of baked vegetables in the oven:

Peel the potatoes, cut into quarters and place on a baking sheet.
Peel the onion, cut into four parts and add to the potatoes.
Peel the garlic and send the whole cloves after the onion.
Combine olive oil with salt, pepper and herbs.
Pour the mixture over the vegetables and stir.
Bake them in the oven at 180 degrees for 20 minutes, stirring occasionally.
Then add zucchini cut into rings, bell peppers, seeded and cut into strips, and sausages.
Continue baking the food for another 20-25 minutes.

Roasted vegetable recipe, ratatouille, is made with fall vegetables.
It is good because it allows you to experiment endlessly, because... You can cook it in different ways. By slightly changing the set of products and the form of cutting vegetables, you immediately get a new treat. Ingredients:

Beets - 2 pcs.
Potatoes - 2 pcs.
Carrots - 2 pcs.
Celery root - 1/2 pcs.
Turnip - 2 pcs.
Olive oil - 4 tbsp.
Broth - 4 tbsp.
Thyme - to taste
Salt - 0.5 tsp.
Ground black pepper - to taste

Step-by-step preparation of ratatouille (baked vegetables):

Peel, wash and cut all vegetables into thin 5 mm slices.
Grease a heat-resistant dish with olive oil and place the vegetable slices overlapping, alternating with each other.
Pour 4-5 tbsp into a container. water or broth and drizzle with olive oil. Season with salt, pepper and spices.
Bake the vegetables in the oven at 180 degrees for half an hour until golden brown. If desired, you can sprinkle them with cheese shavings 15-20 minutes before they are ready.

The dish is ready! Both beautiful and very tasty. Eat for your health!

Delicious vegetables in the oven with step-by-step instructions

You are offered a recipe for the most common and very popular method of cooking vegetables. Vegetables using this method perfectly retain their juiciness, are appetizing, and will never burn or become mush. You will get an excellent addition to your dinner or holiday table.

Ingredients:

Medium potatoes – 6 pcs.
Small pumpkin – 1 pc.
Zucchini or zucchini – 1 pc.
Garlic – 5 cloves.
Hard cheese – 100 g.
Vegetable oil – 4 tbsp. l.
Salt to taste.

Cooking process:

Rinse all the necessary vegetables well with running water. Peel the pumpkin, cut into two halves and remove the seeds with loose pulp.
Peel the potatoes and wash them. Peppers and zucchini (or zucchini) do not need to be peeled.
Cut the prepared vegetables into pieces 2 cm thick. Cut the zucchini into thin slices.
Peel the garlic and use a sharp knife to chop it into thin slices. It will add richness of flavor to your dish.
You can add carrots to the main dish. Peel it and cut into thin slices.
Find a good baking dish for vegetables and line it with foil. Using a brush, grease the mold well with vegetable oil. Considering that vegetables are separated according to cooking time, separate the hard ones. These are potatoes, carrots and pumpkin. They need to be baked first. Place them in a deep bowl, sprinkle with salt, garlic and seasonings and mix well. Do the same with the remaining vegetables (zucchini and peppers). Place the chopped hard vegetables in a mold and bake in the oven at 180 degrees for 10 minutes. Then remove the pan with vegetables from the oven and place the second half of the prepared vegetables into it. Continue baking for another 25 minutes without changing the oven temperature.
Determine the readiness of the dish by the readiness of the potatoes: they will be easily pierced with a fork. Grind hard cheese into a fine grater. A few minutes before the end of cooking, sprinkle the vegetables with grated cheese and place the baking sheet in the oven for another 2-3 minutes. During this time, the cheese will evenly cover the surface of the vegetables and give them a delicious taste and aroma.

The vegetables are ready. Serve hot with any meat or fish dish. Bon appetit!

How to bake vegetables in the oven

Based on your personal preferences, you can take one product or combine several. The most important thing is to choose quality vegetables. There should not be any damage to them. Before baking, vegetables must be washed in plenty of water. Various spices, herbs, and herbs are certainly added. Baked vegetables in the oven can be prepared in different ways, usually by grilling or stewing. In both versions they will be very tasty.

Grilled

It is best to cook eggplants, tomatoes, and bell peppers this way. If your oven does not have a “Grill” function, then the dish is cooked on a wire rack. In most cases, before grilling vegetables in the oven, they are washed, but the peel is not cut off and they are baked whole or in large pieces. There are recipes where baked products are chopped with a knife or meat grinder, seasoned, and served as a vinaigrette salad.

Stewed

You can make an amazing sauté or stew using this cooking method. Anyone who wants to eat something that is good for the body should know how to stew vegetables in the oven. They are crushed and baked in a deep pan in their own juice or with the addition of a small amount of water. After such preparation, vegetables retain the maximum amount of vitamins and other nutrients. They can be included in the diet of a person who is on a diet because they contain a minimum of calories.

How long to bake

There can be no clear recommendations on this issue. It all depends on what will be included in the dish and what pieces you cut it into. A huge number of factors influence how long it takes to cook vegetables in the oven. Depending on them, the process can take from a few minutes to an hour and a half. The dish will take the longest to cook if you add meat, fish, or any grains to it.

Hands go numb - the reason and what to do if there is numbness
How to freeze cauliflower for the winter at home
Sixth month of pregnancy

Vegetables baked in the oven

Vegetables baked in any way are often either dry, burnt, or become mush. This recipe gives you the perfect formula for roasting vegetables. Your family and even your children will love it.

Ingredients:

Eggplant – 1 pc.
Medium zucchini – 0.5 pcs.
Tomatoes – 5 pcs.
Sweet bell pepper – 2 pcs.
Champignons – 5 pcs.
Garlic – 2 cloves.
Salt to taste.
Vegetable oil – 2 tbsp. l.
Provençal herbs to taste.
Green parsley – 2 sprigs.

Cooking process:

Wash the necessary vegetables well and dry with a paper towel. Cut the zucchini and eggplant into two halves lengthwise. Cut each half into medium pieces. There is no need to cut it into small pieces, as it will be porridge. Zucchini quickly becomes soft during cooking, so you can omit it and replace it with eggplant.
Rinse the champignons under running water and cut them into four parts. If the mushrooms are small, you can leave them whole or cut them into halves. Wash the tomatoes, remove the stem and also cut into four pieces. To prevent the dish from being liquid, use tomatoes of varieties with dense pulp.
Choose beautiful red peppers with thick flesh for roasting. It will not be too soft and will retain its color. To make the dish more beautiful and vibrant, add yellow pepper. Remove the stem and seeds from the peppers and chop into slices.
Place the prepared chopped vegetables in a deep container. Peel and cut the garlic into thin slices. Add garlic to vegetables. Salt the mixture of vegetables to your taste, sprinkle with seasonings and pour over vegetable oil. Using your hands, gently toss the vegetables until all the pieces are coated with oil.
Line a baking sheet or other baking dish with foil. Leave foil on both sides to completely cover the vegetables.
Place vegetables in an even layer on a baking sheet.
Cover the vegetable mixture with the remaining sides of the foil, but not completely tightly, but simply connecting the edges of the foil.
Preheat the oven to 210 degrees and place a baking sheet with vegetables in it. Bake for one hour, then check for softness and doneness. After one hour, open the foil and leave the vegetables for another 20 minutes to brown. If you slightly lengthen the cooking time, the vegetables will be softer and more tender, but be careful not to burn them. The baking time is determined by the condition of the vegetables themselves and the characteristics of the oven.

Your dish is ready. Serve it as a side dish with meat and fish dishes.

Tip: if you sprinkle a mixture of baked vegetables with herbs and add vegetable oil, you will get a wonderful salad.

Bon appetit!

How to bake cook vegetables baked in the oven

Ingredients:

Eggplant – 1 pc.
Zucchini – 0.5 pcs.
Tomato – 5 pcs.
Sweet pepper – 2 pcs.
Champignons – 5 pcs.
Garlic – 2 teeth.
Salt - to taste
Vegetable oil – 2 tbsp.
Spices – Provençal herbs to taste
Parsley – 2 sprig(s)

Preparation:

Wash all vegetables and dry with a towel. Cut the eggplant and zucchini lengthwise into two parts, and then each into large pieces; it is better not to chop the vegetables. If you don't really like zucchini, you don't have to put them in. They are the softest and cook first. The zucchini in this recipe can be replaced with another eggplant.

Champignons, if they are large, cut into quarters, small ones into halves or leave whole. Also cut the tomatoes into four or two parts depending on their size. It is best to bake cream tomatoes; they have dense flesh and little juice, so the dish will not turn out watery.

You need to choose a pepper that is thick-walled and beautiful; after baking it will be sweet, soft, but will retain its color. The Belozerka variety is not suitable for baking. To make the dish more vibrant, you can choose peppers of different colors, for example, red and yellow.

Peel the pepper from seeds and cut into slices.

Place all chopped vegetables into a deep, large bowl. Peel the garlic and cut into slices, add to the vegetables. Season the vegetable mixture to taste with salt, spices and vegetable oil. Mix with your hands, this makes it easier to feel if all the vegetables are coated with aromatic oil.

Line a baking dish for vegetables with foil so that on one side the foil is about 5 cm larger, and on the other side there is enough foil left to cover the form.

Transfer the vegetables to a baking dish and spread in an even layer.

Cover the pan with foil; you don’t have to seal it tightly, just connect both ends of the foil.

Bake for about an hour at 210 degrees. Then check the vegetables; they should already be soft. Open the foil and brown the vegetables for about 20 minutes. You can cook the vegetables longer, they will become even more tender, the main thing is to make sure they don’t burn. Baking time depends on the characteristics of the oven and the vegetables themselves.

You can serve dietary vegetables baked in the oven as a side dish for any meat, poultry and fish dishes.

You can add chopped herbs to the vegetable mixture and season with vegetable oil. Makes a wonderful vegetable salad.

And they're still just as good the next day, just reheat them for a few minutes.

Vegetables cooked in foil

You are given a recipe for roasting vegetables without using sauces, just a little oil and seasonings. The recipe is simple. The cooking process is fast. You will always get tender and juicy vegetables. You can change the composition of vegetables according to your taste, and you will have a dish with a new taste.

Ingredients:

Potatoes – 2 pcs.
Medium zucchini – 1 pc.
Eggplants – 2 pcs.
Bulgarian sweet pepper – 2 pcs.
Tomatoes – 2 pcs.
Fresh champignons – 10–12 pcs.
Garlic – 4 cloves.
Vegetable oil – ½ tbsp.
Salt to taste.

Cooking process:

Wash the sweet pepper well, remove the stem, cut lengthwise into two halves and remove the seeds.
Rinse eggplants and zucchini under running water and peel. Chop these vegetables into pieces of arbitrary shape: zucchini into small cubes, eggplant into thin quarters.
Wash the tomatoes well, remove the stems and cut into 6-8 longitudinal pieces.
Wash the champignons thoroughly and cut into halves.
Peel and wash the potatoes and also cut into quarters.
Preheat the oven to 200 degrees.
Place the chopped vegetables on a baking tray, sprinkle them with salt and seasonings, pour over vegetable oil and mix gently.
Cover the vegetables on the baking sheet with foil and place everything in the preheated oven.
Bake the dish for 50 minutes.
Peel the garlic and chop into garlic cloves.
Remove the baking sheet with baked vegetables from the oven and remove the foil.
Place the chopped garlic on the vegetables and place them in the oven for another 5 minutes.

Everything is simple, fast and very tasty. Can be served. Eat for your health!

In foil

This cooking option is one of the fastest. Vegetables baked in foil remain very juicy because the juice does not leak out of them. They prepare quickly, the whole process will take you no more than half an hour. Baked vegetables in the oven in foil look very beautiful both in the photo and on the table. You can even cook them for a holiday as a side dish for any meat or fish.

Pork with potatoes in the oven: recipes with photos
Baked red fish in the oven
Crackers in the oven: recipes

Ingredients:

broccoli – 0.8 kg;
olive oil – 70 ml;
cherry tomatoes – 0.6 kg;
salt, spices;
asparagus – 0.5 kg;
garlic – 2 cloves;
carrots – 0.6 kg.

Cooking method:

Wash all the products, peel the carrots and garlic.
Separate the broccoli into florets. Cut the asparagus into pieces, and carrots and tomatoes into slices.
Place the ingredients in a deep bowl, add salt, season, and add oil mixed with crushed garlic.
Place the vegetables on a large sheet of foil, cover the top with the same, and seal the edges tightly.
Preheat the oven to 220 degrees. Bake the dish there for about 20 minutes.

Vegetables baked with cheese and sour cream

The peculiarity of this recipe is that all vegetables for baking are greased with vegetable oil with the addition of mayonnaise or sour cream, which allows you to preserve all the beneficial qualities of the vegetables. To ensure uniform roasting of all the vegetables in this recipe, it is recommended to cut vegetables that cook faster into large pieces.

Ingredients:

Eggplants – 1 pc.
Zucchini – 1 pc.
Cauliflower – 350 g.
Broccoli – 350 g.
Sweet pepper – 2 pcs.
Carrots – 2 pcs.
Medium potatoes – 0.5 kg.
Cherry tomatoes – 0.5 kg.
Onions – 2 pcs.
Fresh, green peas – 150 g.
Salt to taste.
Ground black pepper to taste.
Sour cream 15% – 200 g.
Vegetable oil – 3–4 tbsp. l.
Any cheese – 300 g.

Cooking process:

Remove the stem from the eggplant, wash it and chop it into large pieces. Place the pieces in a container, add salt and leave for 15–20 minutes to remove bitterness.
Wash broccoli and cauliflower under running water and divide into small florets.
Peel the onion and cut into large cubes.
Remove the ends of the zucchini on both sides, wash well and also chop into large pieces.
Peel and wash the potatoes. Cut it into 2-4 pieces, leaving the small one whole.
Wash the bell pepper, remove the stem and seeds and chop coarsely.
Place the chopped vegetables in a deep bowl and add the tomatoes cut into 4 pieces.
Salt the vegetables, sprinkle with ground black pepper, add the specified amount of vegetable oil and sour cream or mayonnaise and mix well.
Place the vegetables on a baking tray, sprinkle green peas on top and place in an oven preheated to 200 degrees. Roast vegetables for 30–40 minutes.
Grate hard cheese on a grater with large holes.
After 30 minutes, remove the baking sheet with baked vegetables from the oven, sprinkle with grated cheese and place in the oven for another 20 minutes.

Our dish is ready. Serve hot. Eat for your health!

Simple, fast, tasty and healthy

Convincing someone about how healthy vegetables baked in the oven is is the same as proving the equality “twice two is four.” Everyone knows this very well. I would like to draw attention to other advantages of baked vegetables - simplicity and ease of preparation and, of course, amazing taste with a unique “oven” aroma.

You can bake any vegetables - from potatoes to celery. But potato recipes are a separate topic, “the immensity cannot be grasped” in one article, so I suggest focusing on traditional baking vegetables that are already on the menu of many cafes and restaurants: tomato, zucchini, eggplant, sweet pepper. It would be a stretch to include champignons here. This is not a vegetable at all, but its taste goes very well with the other ingredients and is often included in the “Oven-Baked Vegetables” dish. In decent catering places, vegetables are baked on the grill, but at home it can easily be replaced by a regular oven.

Whole oven-roasted vegetables

You need medium-sized tomatoes and peppers, small eggplants and large mushrooms. For those who like something “hot”, you can take a couple of hot peppers. Place washed vegetables (no need to peel anything!) on a baking sheet, add salt on top, sprinkle with vegetable oil and place in the oven. It’s good if there is a grill function; if not, put the vegetables first on the lower level, then move them to the top so that they brown to an appetizing crust. Bake for about 40 minutes. A sauce made from natural yogurt or fresh sour cream goes well with baked vegetables. To do this, you need to mix yogurt (sour cream) with a large amount of chopped herbs, add salt and pepper, and add a spoonful of soy sauce. Vegetables baked in the oven can be served as an independent dish or become a wonderful side dish for meat.

Vegetables baked in the oven. Recipe "Assorted"

Take 3 sweet peppers and tomatoes, 1 eggplant and 1 young zucchini. Rinse the vegetables thoroughly, remove the seeds from the peppers and cut them into large pieces, divide the tomatoes into 4-6 parts, cut the eggplant and zucchini into semicircles about 1 cm thick. The skin of a young zucchini does not need to be peeled off. It is recommended to soak eggplants before eating, but personally I prefer to peel them slightly to avoid bitterness (especially since the skin of baked eggplant still remains a bit tough). Place all the prepared vegetables in a bowl, add salt and pepper, and pour over vegetable oil (any oil will do, but olive oil is better). Place all this “beauty” on a baking sheet and bake the vegetables in the oven for 30-40 minutes. The holiday version of the recipe can be supplemented with mayonnaise and cheese. It will turn out very nicely if you make a very small hole in a closed package of mayonnaise in order to “shade” the surface of the vegetables with a thin stream. This must be done before putting the vegetables in the oven. You should sprinkle grated cheese 10 minutes before the vegetables are ready.

Salad “Adjarian style”

This is a continuation of the previous recipe (if the dish was prepared without cheese and mayonnaise). The basis of the salad will be vegetables baked in the oven, “Assorted”. You will also need: 100-150 g of peeled walnuts, 2-3 cloves of garlic, herbs (preferably cilantro, parsley), olive oil for dressing. Chop the walnuts (do not grind them into dust, but chop them so that you get small pieces). It is also better to finely chop the garlic rather than pass it through a press. Mix cooled baked vegetables with chopped nuts, garlic and herbs. Pour in oil and stir.

Bon appetit!

Vegetables play an important role in human nutrition. They are often called natural antidepressants, brain stimulants and energy sources. And indeed! Vegetables contain a huge number of vitamins and minerals that are designed to ensure the proper functioning of vital organs and systems. To get the maximum benefit from dishes containing plant foods, it is best to cook them in the oven. What aspects to consider when baking?

Vegetables baked in the oven - recipe with photos

Vegetables baked in the oven are always tasty and healthy, and baked in the manner described below is also very impressive! The recipe and step-by-step photos were sent by our dear reader Olga Sh .
So, we offer you several options for baking zucchini and eggplant with tomatoes and cheese:

The method of baking foods has an advantage over frying in its greater usefulness. Vegetables can be baked in the oven in any form: whole or chopped.

When baked in foil or in a closed container, the consistency of the vegetables becomes soft, closer to boiled.

When baking vegetables in an open form, they should be greased with oil, which will preserve their juiciness and prevent their insides from drying out.

I suggest preparing baked vegetables by first stuffing them with tomatoes and cheese through the cuts.

The cheese for baking is not yellow (it melts during baking and becomes harsh after cooling), but white curdled cheese, such as Adyghe cheese or lightly salted feta cheese, which is suitable for baking without compromising the taste and remains soft.

Vegetables baked in this way are similar to vegetable kebab. Delicious!

Vegetables baked in the oven - zucchini

Zucchini baked in the oven

Compound:

1 zucchini or zucchini 18 cm long (250-300 g)
100 g Adyghe cheese (lightly salted feta cheese)
1 tomato (100 g)
spices: 1/2 tsp. oregano (oregano) and rosemary or tarragon (tarragon)
1/3 teaspoon salt
2.5 tbsp. tablespoons vegetable or ghee

Turn on the oven to preheat to the desired temperature (200 ºС) and prepare the food.
Vegetables, cheese and spices
Make 1 cm thick slits across the zucchini, without cutting all the way through.
Mix salt with rosemary (or tarragon). Carefully open each cut and rub the mixture on each side of the circle. Cut the zucchini and rub with spices
Cut the tomato and cheese into pieces 0.5 cm thick and sprinkle with a mixture of salt and oregano.
Tomatoes and cheese
Insert sliced tomato circles (or semi-circles) and slices of cheese into the slits.
If you can’t insert both cheese and tomatoes into one cut, then take turns. After filling all the cuts, you will get a long vegetable curved in the shape of a semicircle. Stuffed zucchini
Using a pastry brush, brush the skin of the stuffed vegetable with ghee or vegetable oil.
Carefully transfer the resulting semicircle into a frying pan or baking dish, greased with two tablespoons of oil.
Putting it into shape
Place the pan in the oven and bake at 200 degrees for 35-40 minutes.
Baking time depends on the density of the vegetable, the thickness of the cut circles and the oven. When pierced, the finished zucchini should become soft. When the vegetables are ready, turn off the heat and, if desired, you can leave them in the oven for a while. Bake vegetables with cheese

Remove the pan from the oven and place the baked vegetables on a large flat plate or immediately cut into portions using a knife in the pan.

Baked vegetables are ready

If you cut each circle, you get small, delicious “puff sandwiches” consisting of a soft vegetable base, juicy tomato and baked cheese, which are perfect for rice with spinach or beets.

Vegetables baked in the oven - eggplants

Eggplant baked in the oven

Compound:

2 eggplants (280-300 g)
100 g Adyghe cheese or feta cheese
2 tomatoes (130 g)
1-2 teaspoons dried basil or rosemary (or 2 tablespoons fresh)
1/3 teaspoon salt
3 tbsp. spoons of vegetable oil

Preparation:

Eggplants are baked in the same way as zucchini, according to the recipe above.
First you need to cut the vegetables across and sprinkle with salt and spices. Preparing the eggplants
Insert a piece of cheese and tomato into each cut, also sprinkled with salt and spices.
Brush the stuffed vegetables with oil (1 tsp for each vegetable). Stuffed with tomatoes and cheese
Transfer to a mold pre-greased with oil (2 tbsp).
At the same time, you can also prepare baked potatoes in the same form. Bake in the oven
Place in an oven preheated to 200 ºC for 35-40 minutes.
Baked vegetables

As a result of stuffing, vegetables become larger in both length and volume.

Bon appetit!

The finished dish is good served with rice or potatoes.

Second option for roasting vegetables

This option is convenient to use for 1-2 servings with vegetables that are small in length and diameter. The cuts are made not across, but along the vegetable.

Roasted Vegetables – Zucchini

Compound:

1 small zucchini (150 g)
1 small eggplant (130 g)
100 g Adyghe cheese (brynza)
1/2 piece of meaty large tomato (100-120 g)
spices: 1 tsp. dried rosemary (or 1 tbsp fresh) 1/2 tsp. oregano
1/3 teaspoon salt
3 tbsp. tablespoons olive or sunflower oil

The cooking principle is the same as in the first option, except for the direction of the cuts - they are made along the vegetables. Just as in the previous recipe, sprinkle the tomatoes and cheese with salt mixed with oregano, rub the cuts of the vegetables with a mixture of salt and rosemary.
Products
Preparing vegetables for baking
Carefully place pieces of tomato and cheese into each cut.
Stuffing vegetables
Grease the vegetables and pan with oil.
Put it in the form
Bake in the oven for 35-40 minutes (at 200 degrees).

Bake

Prepared vegetables are also good served with buckwheat.

Baked vegetables – eggplant

That's all! Be sure to try this dish - it is very simple, affordable and tasty! There is also a third baking option - eggplant peacock tail.

Bon appetit!

PS, if you liked the recipe.

to my bookmarks!

author of the recipe

Recipes: 31

If you liked the recipe, subscribe for new treats! grade: 4,74

out of 5 (158) Loading…

Source: https://VegetarianRecept.ru/vtorye-blyuda/ovoshhi-zapechennye-v-duhoe.html

Bake or fry?

Everyone knows that fried foods significantly strain 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 formed in the process. By regularly eating fried food, a person literally destroys his body bit by bit.

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

To prevent the dish from turning into porridge and to bake well, it is best to bake new potatoes, carrots, pumpkin, zucchini, onions, eggplants, sweet peppers, cauliflower and white cabbage. The vegetables listed above keep their shape perfectly and do not dry out when using a small amount of oil. It is not forbidden to bake tomatoes, but it is recommended to use them in multi-component vegetable compositions. This aspect is due to the watery structure of the product.

To give baked vegetables an unforgettable taste, you should add garlic, ginger and lemon, cut into slices, to the dish. Garlic, in turn, does not need to be chopped; even in its whole form, it will give the culinary masterpiece its aroma. Do not exclude herbs and spices. Tarragon (tarragon), sage, coriander, rosemary and, of course, paprika go especially well with vegetables. Honey and cranberry juice will also add a wonderful taste to vegetables. The latter will add a slight sourness to the dishes.

How to prepare vegetables for baking?

It is recommended to bake high quality fruits without signs of rot. First, the vegetables should be thoroughly washed and, if necessary, removed from the peel and entrails. You can cut vegetables in any way you like: into circles, cubes, or even grate them, the main thing is that all the pieces are the same size, otherwise large specimens will not be baked, and small ones will spread across 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 shouldn’t salt vegetables right away; it’s 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 fruits with a watery texture require low-sided baking sheets. If you resort to a high form, the juice secreted by the vegetables will not have time to evaporate, which means that the dishes will not delight you with a special crispiness and golden crust, but rather will look like an ordinary stew. To prevent vegetables from sticking to the baking sheet, place parchment paper on the bottom. You should not lubricate it with butter or margarine, especially if the vegetables are sprinkled with vegetable oil.

Should I season my vegetables with oil?

If baking is carried out without 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 eggplants and bell peppers. In any case, the main thing is not to overdo it, otherwise there will be no trace of the benefits left, because the dish will turn out to be too fatty. It is better to brush the vegetables with oil as they roast. By the way, this approach will allow you to get a beautiful golden crust.

For how long and at what temperature?

To prevent baked vegetables from being half raw, you should take into account the baking time and temperature. 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 the fruits should be added.

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

Assorted baked vegetables

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

To add variety to the recipe, include tomato or cream sauce. In this case, no foil is required. For taste, add coriander or basil.

Baked vegetables with mushrooms

Preparing baked vegetables with mushrooms is very simple. Take potatoes, bell peppers, onions, mushrooms (such as champignons), garlic and herbs. Wash the vegetables, cut the potatoes into small cubes, pepper into rings, chop the onion, grate the garlic. Wash the mushrooms and cut large specimens. Carefully combine the vegetables and mushrooms, place on a baking sheet, sprinkle with vegetable oil and place in the oven until golden brown. Before serving, add salt and chopped herbs.

Vegetables baked in a sleeve in the oven - recipe with photos

It's easier than ever to prepare delicious dishes using a baking sleeve.
A plastic baking sleeve is the ideal choice for those who cannot call themselves kitchen fans.

What could be simpler: chop everything, pepper, salt, mix and put in the oven.

It will work out - this method of cooking helps preserve maximum nutrients.

Variations of vegetables for baking may be different - choose those that suit your taste. The cooking principle is the same.

The main thing to remember is that the correct baking temperature ranges from 200-230 degrees.

You will need:

3 potato tubers
1 bell pepper
200 g cauliflower or broccoli
2 tomatoes
1 eggplant
1 onion
1 carrot
4 tbsp. l. olive oil
Salt, black pepper, Provençal herbs to taste

Place all the ingredients in a sleeve and place in the oven
Step 1:

Wash the vegetables, peel if necessary and cut into cubes.

Step 2:

put in a deep bowl, salt, pepper, add spices and oil. Mix everything thoroughly.

Step 3:

transfer it to the sleeve. Close carefully and place in a mold or on a baking sheet.

Step 4:

place in the oven for 40 minutes.

Advice: give preference to sleeves from European manufacturers labeled “environmentally friendly”.

Variations of vegetables may be different