What can be cooked in the oven from vegetables. Delicious and healthy baked vegetables in the oven

Roasted vegetables are always healthy and tasty. They are one of the components of a healthy diet, take for example. Useful for both adults and children.

There are many recipes for cooking vegetables in the oven. They can be baked in any form, whole, sliced, in a sealed container, in foil. But before you place the ingredients in the oven, you need to grease them with oil, mayonnaise or sour cream in order not to lose useful components. An important point in cooking vegetables is to cut larger those vegetables that are stewed faster (this way all the ingredients will be baked at the same time).

Today we will analyze 5 simple, easy and delicious recipes for cooking baked vegetables in the oven. I also recommend checking out the recipes.

Ingredients:

• Eggplant - 1 pc.
• Zucchini - 1 pc.
• Cauliflower - 350 gr.
• Broccoli cabbage - 350 gr.
• Bulgarian pepper - 2 pcs.
• Carrots - 2 pcs.
• Potatoes - 0.5 kg.
• Cherry tomato - 0.5 kg.
• Onion - 2 pcs.
• Green peas - 150 gr.
• Salt - to taste
• Pepper - to taste
• Sour cream 15% - 200 gr.
• Vegetable oil - 3-4 tbsp. spoons
• Cheese (any that melts) - 300 gr.

Cooking method:

1. My eggplant, cut off the stem, cut into large pieces. Salt and let stand for 15 minutes to remove the bitterness.

2. Separate cauliflower and broccoli into inflorescences.

3. Peel the carrots and also cut into large pieces.

4. Peel the onion from the husk and chop coarsely.

5. We wash the zucchini on both sides, cut off the “buttocks” and cut them coarsely.

6. We clean the potatoes, leave the small one whole, and cut the large tubers into 2-4 parts.

7. We wash the sweet pepper under running water, get rid of the insides and chop coarsely.

8. Put all the ingredients in one bowl and put cherry tomatoes in it (you can use regular ones, cut into quarters).

9. Add salt, pepper, vegetable oil and, of course, sour cream. We mix everything carefully.

10. Sprinkle peas on top and send to the oven preheated to 200 ° C for 30-40 minutes in order to bake.

11. Rub the cheese on a coarse grater.

12. Then we take out the dish from the oven, carefully mix it up and pour cheese on top. Put it back in the oven for 20 minutes.

Vegetables are ready, you can serve, bon appetit.

How to cook vegetables in foil

Ingredients:

• Potatoes - 2 pcs.
• Zucchini - 1 pc.
• Eggplant - 2 pcs.
• Sweet pepper - 2 pcs. Tomatoes - 2 pcs.
• Champignons - 10-12 pcs.
• Garlic - 4 cloves
• Vegetable oil - ½ cup
• Salt - to taste.

Cooking method:

1. We wash the pepper under running water and cut it in half, remove the stalk, cut out the seeds and cut into slices.

2. My zucchini and eggplant (skin off if they are not young) and cut randomly. For example, zucchini in strips, and eggplants not in thick circles, but we will cut these circles into 4 parts.

3. Wash the tomatoes and cut into 6 slices.

4. We take the washed champignons and cut them in half.

5. We clean the potatoes, wash them and cut them into four parts, small ones can be into two.

6. Turn on the oven to 200 degrees and heat it up.

7. Put all the ingredients on a large baking sheet, salt and pepper to taste, pour in vegetable oil and mix everything thoroughly.

8. Cover with foil. Put the baking sheet in the oven and bake until the vegetables are soft. Approximate time 50 minutes.

9. Garlic is peeled and finely chopped or passed through a garlic press.

10. We take out a baking sheet, remove the foil, sprinkle with garlic, reduce the oven and set for another 5 minutes.

11. Vegetables are ready to serve, bon appetit.

Recipe for vegetables baked in layers with potatoes

Ingredients:

• Potatoes - 600-700 g potatoes -
• Onion - 1 large -
• Eggplant - 1 medium size -
• Tomatoes - 2 pcs.
• Olive oil - 3-4 tbsp. spoons
• Dry basil - 1 teaspoon
• Salt and ground black pepper to taste.
• Cheese - 200 gr.
• Mayonnaise - to taste.

Cooking method:

1. We wash the vegetables.

2. We clean the potatoes and cut them into rounds.

3. Remove the seeds from the peppers with the stalk. And we chop straws.

4. We also remove the stalk from the eggplant and cut them into circles.

5. Peel the onion and chop the rings.

6. Cut the washed tomatoes into rounds.

7. Take a baking sheet, grease with oil, spread a layer of potatoes, put a layer of tomato on top, grease with mayonnaise, then put pepper, onion and eggplant, grease the tomatoes again and repeat the steps until the ingredients run out. Salt and pepper everything to taste, pour the basil.

8. Grate the cheese on a coarse grater.

9. Put the baking sheet in the oven, preheated to 200 degrees. We bake for about an hour. Then we take out and sprinkle with cheese and set for another 10-15 minutes. Serve baked potatoes with vegetables. Bon appetit.

Diet recipe for vegetables in the oven

Ingredients:

• Eggplant - 1-2 pcs.
• Zucchini - 1-2 pcs.
• Fresh tomato - 3-4 pcs.
• Tomato in 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. spoon
• Salt, pepper - to taste.

Cooking method:

1. We turn on the oven at the very beginning, heat it up to 200 degrees.

2. Let's start cooking vegetables with eggplant. Rinse under running water, cut off the stem, cut into circles and fall asleep for 10 minutes with salt.

3. Rinse the zucchini and cut into large rings.

4. My tomatoes and cut them about the same thickness as zucchini.

5. Onions are peeled and chopped into large rings.

6. Peel and rub the garlic on a coarse grater.

7. Wash parsley or basil and finely chop.

8. We wash the eggplants under running water (we wait until they dry).

9. Lubricate the walls of the baking sheet with oil and start laying out the vegetables.

10. Spread the onion-tomato mixture evenly, put zucchini with eggplant next to it. Top with garlic and herbs. After all the ingredients are laid out, put in the oven for 20 minutes.

10. Then we take it out, change it and again send it to the oven for 20 minutes.

11. As soon as the dish becomes golden, take it out and serve it to the table. Bon appetit.

Vegetables baked in the sleeve

Ingredients:

• Potatoes - 5 pcs.
• Sweet pepper - 1 pc.
• Tomatoes - 2 pcs.
• White cabbage - 0.5 kg.
• Onion - 2 pcs.
• Eggplant - 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Mayonnaise or sour cream - 200 gr.
• Sleeve.

Cooking method:

1. We wash the tomatoes, peppers, eggplant. Cut off the stems and take out the seeds.

2. Cut the tomatoes into slices.

3. Pepper cut into strips.

4. Eggplants in large circles, then sprinkle with salt and leave (in order for the bitterness to go away).

5. Peel the onion from the husk and chop the rings.

6. Cut the cabbage coarsely (cut it into 4 parts, and then cut each part across).

7. Peel the potatoes and chop them into slices.

8. Now mix all the ingredients together, salt and pepper to taste

9. Squeeze the eggplant and add it to the common bowl.

10. Then put mayonnaise or sour cream (you can add adjika).

11. Mix everything thoroughly. We take a sleeve and put the vegetables in random order. Add a little oil and you can taste the greens.

12. Send to the oven at a temperature of 250 ° C for 40-50 minutes. During this time, the whole mass will give juice in the sleeve, and after the time has elapsed, we serve it hot to the table.

Enjoy your meal.

Oven-baked vegetables are a tasty and healthy dish that every housewife should be able to cook. In our article, we have collected interesting vegetable recipes that will help you maintain a beautiful figure and make your menu more diverse.

Eggplant with vegetable sauce

You can use this dish as a main dish if you decide to stick to a diet or serve them before dinner as an appetizer. Due to the unusual taste, eggplants are suitable for a festive table and will be a great addition to strong drinks. Recipe:

• Let's start with the sauce. Take six small tomatoes, make neat cuts on them, dip in boiling water for a few seconds, and then remove the skin from each. Peel one onion, two cloves of garlic, and cut the chili pepper in half and remove all seeds. Place the prepared vegetables in a food processor and chop. You should get a thick mass, which should be salted, peppered, and seasoned with a few drops of vinegar and two to three tablespoons of olive oil.
• Wash and cut into rings two medium eggplants. While the pieces are still juicy, dip them in the sauce and arrange them in rows in a baking dish.
• Cover the vegetables with foil and send them to the preheated oven for half an hour.

Delicious vegetable dishes, the recipes of which you can read in this article, will help you out in any situation. Therefore, train in their preparation, and then surprise your loved ones with original tastes.

Vegetables in the oven

If you are collecting vegetable recipes for weight loss, then pay attention to this dish. It goes well with meat and fish, as it contains healthy fiber. Thanks to vegetables, proteins are quickly absorbed and do not cause unnecessary heaviness. How to bake vegetables in the oven:

• Cut one large eggplant, two peeled carrots and two young zucchini into rings.
• Peel three potatoes and cut them into slices.
• Divide ten cherry tomatoes in half.
• Cut a bunch of green beans arbitrarily.
• In a separate bowl, mix four tablespoons of olive oil, a teaspoon of Italian herbs spices, salt, ground pepper and a tablespoon of lemon juice. By
• Place the vegetables in a baking dish, pour over the sauce and mix thoroughly. After that, cover them with foil and bake in a preheated oven for about 40 minutes.

After reading the recipes for dishes from vegetables, start cooking. However, do not forget that you can focus on your own taste. Therefore, you can add some ingredients to the recipe if you want.

Vegetable casserole in the oven

If you are always in a hurry and do not have time to cook for yourself and your loved ones, then try frozen vegetable dishes. Recipes for vegetable mixes will help you save valuable time, while lunches and dinners will remain healthy and tasty. Try this frozen vegetable casserole:

• Boil one kilogram of vegetable mixture in salted water until half cooked (it may include cauliflower, green beans, carrots, green peas), and then discard them in a colander and drain the water.
• Grease a baking dish with vegetable oil and sprinkle the bottom and sides with breadcrumbs. Put the vegetables in the mold.
• Beat three chicken eggs with 150 ml of milk, and then add 80 grams of grated cheese to the mixture and mix again. Pour the vegetables with the resulting sauce and sprinkle them on top with the same amount of hard cheese.
• Put the mold in the oven and cook the casserole for about 20 minutes.

Serve the dish hot, sprinkled with fresh herbs.

Baked potatoes with eggplant in the oven

Choosing delicious recipes for dishes from vegetables, we could not help but think of baked potatoes. This dish will be a great side dish for meat, fish or poultry. Cooking vegetables is quite simple:

• Peel four potatoes and cut into rings.
• Also free two zucchini and two eggplants from the skin and cut into not too thin circles.
• Lay the vegetables on a greased baking sheet in layers, and place the sweet bell pepper cut into rings on top.
• Spray the vegetables with vegetable oil and place them in the oven for 40 minutes.
• While the potatoes are baking, let's prepare the sauce. To do this, mix 200 grams of sour cream with four chopped garlic cloves, fresh herbs, salt and any seasonings to taste.

When the vegetables are ready, arrange them on plates and generously pour over the sour cream sauce.

Zucchini with tomatoes in the oven

We are sure that you will love this beautiful and tasty dish. Like other vegetable recipes, this one doesn't require much effort. The dish is prepared very simply and quickly:

Vegetables with mushrooms in the oven

We offer you universal recipes for vegetable dishes that are suitable for all occasions. Vegetables with mushrooms baked in the oven are the best in this category, so you should definitely try them.

• Cut into rings or slices three eggplants, five tomatoes, three multi-colored bell peppers and two onions.
• 300 grams of fresh champignons cut arbitrarily.
• For the marinade, mix one tablespoon each of balsamic and apple cider vinegar, add salt, sugar and pepper to taste. You can also add a teaspoon of dried Italian herbs for flavor.
• Fold the prepared vegetables and mushrooms into a mold, pour them with sauce and leave for 20 minutes. After that, bake them in the oven and serve.

We hope you enjoy the oven-roasted vegetable recipes that we have compiled for you in this article.

And as an independent dish, and as a delicious side dish - vegetables baked in the oven - a simple and effective recipe. Hearty, healthy, dietary vegetables will give you a whole range of flavors, especially if we cook them in the oven, without a lot of fat. we will try to figure it out.

Oven vegetable recipes

For every season, there is the most suitable recipe for vegetables in the oven. In the summer, we can indulge in nothing, overeat on eggplant, tomatoes, zucchini, bell peppers. And from autumn to spring, the time comes for pumpkins, carrots, potatoes, beets, cabbage. Previously, it was this narrow circle that made up our vegetable diet in the winter, but with the development of quick freezing technology, we can get the same or a casserole from any frozen vegetables as from fresh ones, which is important, because women or small children are very important. Yes, and the geography of our preferences has expanded, you can bake five different types of one cabbage, finding new shades of taste in each of them.

What is the secret to competently cooking assorted vegetables in the oven? Always keep in mind that different types of vegetables take different times to cook. You should either combine vegetables with the same shelf life on the same baking sheet, or subject the most resistant to separate heat treatment, for example, pre-fry or boil. Potatoes, beets, carrots are considered the longest in processing, while tomatoes are always added last.

It is also necessary to take into account all the combinations of tastes among themselves. Especially if you cook a vegetable side dish at the same time as a meat dish. The taste of one vegetable can favorably emphasize the taste of meat, give it a new sound, while another vegetable will simply hopelessly ruin everything.

There are a few universal rules for roasting vegetables: do not salt them on the baking sheet so that they do not release excess water and your stew does not turn into porridge. Also, before cooking, the vegetables must be thoroughly blotted with a paper towel, as the water remaining on the surface will begin to boil, damaging the vegetable shell.

Vegetables cooked in the oven are so delicious that special and favorite recipes for their preparation are present in the cuisines of most peoples of the Mediterranean, the Caucasus, and, of course, Russia. Thanks to a cute Disney cartoon, ratatouille has become, of course, the most popular dish of baked vegetables. This rustic, simple dish has been enjoyed by gourmets from all over the world. Maybe we've all fallen under the spell of Remy the rat, but it's a crime not to make ratatouille.

Ratatouille is a vegetable casserole in which all vegetables are cut into rings of the same thickness. Mozzarella cheese or other similar cheese will help them bake. It is convenient to use mozzarella balls as they can be cut into the same size as the vegetables. Before cooking eggplant, it is necessary to get rid of their characteristic bitterness, which is not needed at all in the dish. To do this, generously sprinkle eggplant circles with salt and set aside for half an hour. Excess salt will go away after washing under running water. During this time, you will have time to prepare the sauce: fry one small onion in cubes in olive oil, add finely chopped bell peppers, diced tomatoes, peeled and seeds, garlic. The sauce is stewed for about ten minutes, after which it can be brought to a homogeneous state with a blender, add herbs. Pour half the sauce into a baking dish, put eggplant, tomatoes, zucchini, mozzarella in circles, alternating in sequence. Sprinkle olive oil on top, sprinkle chopped garlic and herbs. Cover the dish with foil and put in a hot (200 degrees) oven for an hour. After that, the foil is removed and until a golden crust is reached, the dish is again placed in the oven. The remaining sauce is served with vegetables.

The baked appetizer of eggplant and champignons is also very popular. She does it this way. Eggplants are prepared in exactly the same way as for ratatouille, that is, they are aged in salt and washed. The baking dish is greased with oil, eggplant circles are placed on it in one layer, slightly salted. Mushroom circles are laid out on top, then tomato circles, smeared with sour cream mixed with garlic and crushed with grated cheese. It will be enough to heat the oven to 180 degrees and send our dish into it for half an hour. When serving, sprinkle the finished columns with chopped herbs.

Recipes with photos

On the festive table, vegetables cooked in the oven will look very impressive. Served in half an eggplant, this appetizer looks like a truly banquet dish, and you can cook them often. This dish is called kucherikas, which recalls its Greek origin.

Medium-sized eggplants are cut lengthwise so that each half has its own stalk. Immerse all vegetables in salted boiling water and leave on fire for 15 minutes (depending on size). At this time, mix any hard cheese, cheese or cottage cheese, spices, herbs, garlic, salt and a raw egg in a separate bowl. In the same mass, add the eggplant pulp, which you get by scraping with a spoon from the boiled halves. Fill each boat with stuffing, put in the oven for half an hour. When serving, you can pour eggplant with tomato sauce or add tomatoes baked next to it.

The combination of cheese, bell pepper and eggplant can be effectively presented in the form of a fan. This time we do not boil the halves, but the fruits cut into strips, which remain intact near the stem. Lay eggplant slices with slices of cheese, pepper, you can use smoked brisket. Bake literally fifteen minutes and serve to serve. If you include such a dish in the child’s proper nutrition menu, then fatty meat can be excluded.

Vegetables baked in the oven are always both tasty and healthy, and baked in the way described below is also very impressive! Recipe and step by step photos 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 products has an advantage over frying in its greater usefulness. Vegetables can be baked in the oven in any form: whole and chopped. When baked in foil or in a sealed container, the texture of vegetables is soft, closer to boiled. When roasting vegetables in open form, they should be lubricated with oil, which will preserve the juiciness and prevent their inside from drying out.

I suggest preparing baked vegetables by first stuffing them through the cuts with tomatoes and cheese. Cheese for baking is not taken yellow (it melts during baking and becomes harsh after cooling), but white curdled cheese, such as Adyghe cheese or lightly salted cheese, which is suitable for baking without sacrificing taste, remains soft.

Vegetables baked in this way are similar to. Delicious!

Vegetables baked in the oven - zucchini

Zucchini baked in the oven

Compound:

• 1 squash or zucchini 18 cm long (250-300 g)
• 100 g of Adyghe cheese (slightly salted cheese)
• 1 tomato (100 g)
• spices: 1/2 tsp each oregano (oregano) and rosemary or tarragon (tarragon)
• 1/3 teaspoon salt
• 2.5 st. tablespoons vegetable or ghee

Cooking:

Remove the pan from the oven and put the baked vegetables on a large flat plate or immediately in the pan, carefully cut into portions with a knife with a knife.

Roasted vegetables are ready

If you cut each circle, we get small tasty “puff sandwiches” consisting of a soft vegetable base, juicy tomato and baked cheese, which are just the right fit for or.

Roasted vegetables - eggplant

Eggplant baked in the oven

Compound:

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

Cooking:

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

Bon appetit!

The finished dish is well served with rice or potatoes.

The second option for roasting vegetables

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

Baked vegetables - zucchini

Compound:

• 1 small zucchini (150 g)
• 1 small eggplant (130 g)
• 100 g of Adyghe cheese (brynza)
• 1/2 large fleshy tomato (100-120g)
• spices:
  1 tsp dry rosemary (or 1 tablespoon fresh)
  1/2 tsp oregano
• 1/3 teaspoon salt
• 3 art. tablespoons olive or sunflower oil

Cooking:

Bake

Ready vegetables are good to serve with.

Baked vegetables - eggplant

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

Bon appetit!

P.S. if you like the recipe.

Olga Sh recipe author

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 - fleshy, without damage, eggplants - mature, 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. Lay them out and wrap them in a knot. 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 summer. It includes:

• potato;
• carrot;
• cauliflower or any other;
• pumpkin;
• greenery;
• milk - 3-4 tablespoons;
• oil;
• salt pepper.

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 to 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:

• ripe tomatoes;
• vegetable marrow;
• potato;
• sauce.

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!