How to roast vegetables properly. Suitable for baking

Hello Galina!

Remembering Zhvanetsky, I will quote: "You can, if you are not interested in the result." If you want to get delicious vegetables baked in the oven, you need to take into account some of the nuances.

Common mistakes in cooking vegetables in the oven

If you just throw vegetables on a baking sheet and bake, the result may disappoint you. Here are typical oversights that are typical for cooking vegetables in the oven:

• Unsuccessful cutting;
• Inattention to oil;
• Wrong dishes;
• Vegetables poured out in a "heap";
• Inappropriate temperature;
• Turnover neglect.

So, let's take a closer look. It is advisable to cut all vegetables into pieces of approximately the same, medium size. Too small or too large pieces, uneven cutting give unsuccessfully baked vegetables at the output.

After cutting, it is necessary to grease the baking sheet and sprinkle the slices of vegetables with oil. Keep in mind that eggplants and mushrooms need more oil, while root vegetables need less. But using too much oil will make the dish too oily. About a couple tablespoons of oil is an ideal guideline.

By the way, a baking sheet is perhaps the best option for roasting vegetables. This is because vegetables will cook more evenly on a flat surface and are less likely to burn. When laying pieces of vegetables on a baking sheet, leave a small distance between them. Then get a tender, soft and fragrant dish with a delicious crust. To save yourself the hassle of cleaning up later, line a baking sheet with baking parchment. Don't forget to oil the paper lightly.

The process of cooking vegetables in the oven implies a temperature of at least 200 degrees. But you can also raise the temperature a little and bake for half an hour - then the vegetables subjected to the caramelization process will turn out to be especially appetizing. In the process of baking, so that the vegetables come out beautiful, juicy and ruddy, they can be turned over 1 or 2 times.

How delicious to bake vegetables on a baking sheet?

But it is better to cook once according to a successful recipe than to delve into general principles. So, you will need:

Products:

• Vegetables ~ 1 kg;
• Olive oil - 2 tbsp. l.;
• Pepper;
• Salt;
• Spices (for example, dry rosemary - 1 tsp).

Cooking:

• You can use any vegetables - potatoes, carrots, celery root, beets. Soft vegetables are also suitable - asparagus and zucchini, broccoli and zucchini, cauliflower.
• Vegetables should be thoroughly washed and, if desired, peeled. Cut them into slices, which are approximately 2.5 cm long. Arrange the vegetables on a baking sheet, drizzle with oil and add pepper and salt.
• Place the baking sheet in an oven preheated to 200 degrees. Wait 20 minutes and check how easily the vegetables can be separated from the pan. If they stick, it is worth adding oil (1 tablespoon). If the pieces come off easily, stir them or turn them over with tongs. It is not recommended to turn over more than once. Again, wait about 20 minutes or less and check the vegetables - they should turn golden, but still damp inside.
• Add rosemary (sprinkle or stir in) and bake for about 20 more minutes. During this time, the vegetables will acquire a golden crust, and it will be easy to pierce their pieces with a sharp, thin knife.
• This dish is an excellent side dish for meat or an independent meal. Alternatively, you can add roasted vegetables to any salad.

You can give the vegetables the desired taste, for example, replace rosemary with garlic (finely chop beforehand). Or add fresh herbs - along with or instead of rosemary. Try thyme. Spicy lovers can also season the dish with chopped fresh chili peppers or a pinch of ground red pepper.

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. Vegetables put 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!

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

Whole baked vegetables

Ingredients:

(4-6 servings)

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

1. There is nothing easier and tastier than whole vegetables baked in the oven. We take any vegetables that we want to bake. It is desirable that the eggplants are small and all about the same size. In this case, everyone will cook at the same time.
2. Wash the vegetables, no need to remove the tails, then put them on a greased baking sheet. Peel the onion, cut in half.

3. We put the baking sheet in a well-heated oven. Bake vegetables for 45 minutes at 180°C. Periodically we look into the oven, if necessary, turn over to another barrel.
4. When the peppers become soft, the eggplants become very wrinkled and also become soft, and the skin on the tomatoes cracks, remove the baked vegetables from the oven. If some of the vegetables are not yet baked enough, return to the oven for 10-15 minutes.

5. Let the vegetables cool down a bit. Then we take the peppers and eggplant by the tail and remove the peel. If the vegetables are well baked, then the skin is very easily separated from the pulp. After cleaning, remove the tails. We also remove the seeds from the pepper.
6. The peel is also removed from baked tomatoes without effort, much easier than by scalding.
7. Put the vegetables baked in the oven on a dish whole or cut into large pieces. Drizzle with olive oil and serve. This dish is perfect for barbecue or grilled meats.

8. Also, vegetables baked in the oven make delicious eggplant caviar. To do this, finely chop the baked and peeled eggplants, peppers and tomatoes, add finely chopped fresh onions, pour over with olive oil.
9. Taste for salt and sugar, add a little crushed garlic to spice it up. Serve the eggplant caviar chilled.


Baked vegetables for the holiday table



Ingredients:

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

Oven baked potatoes

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

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

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

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

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

Stuff potatoes and set aside.

Oven baked eggplant with cheese

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

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

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

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

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

Oven baked tomatoes

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

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

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

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

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

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

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

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

Oven baked onion

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

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

We clean the onion, which is then cut into halves

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

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

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

How to Serve Roasted Vegetables

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

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

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

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

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

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

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

Lily: | December 30th, 2018 | 7:37 pm

I would change this recipe: cut the celery root into plates, 1-1.5 cm high, unpeeled onion (then, just squeeze the tuber while hot), whole eggplants (then quickly remove the peel while hot and cut into slices lengthwise), tomatoes, peppers. In Turkey, the Turks treated me: fish and vegetables, all baked. Roasted celery is delicious
Answer: Lily, thanks for your comment! An interesting option!

Lana: | November 12th, 2018 | 4:07 pm

It turned out very tasty! Only I also added soy sauce to the marinade, it turned out almost like in the summer from the grill. Only blue ones (eggplants) must be salted in advance to make the glass bitter, then rinsed.
Answer: Lana, thanks for your comment!

Elena: | September 16th, 2018 | 6:09 pm

Thanks a lot for the recipe. Found it by accident. I just came from the market and bought (not even knowing what I would cook) all those vegetables that are in your recipe. Even my baking dish is the same. I have no doubt it will be delicious! I went to cook.
Answer: Elena, thanks for the comment!

Ella: | September 12th, 2018 | 10:21 am

Thank you very much!!! I'll try it immediately! Everything is in the oven! I look forward to and hope you enjoy!
Answer: Ella, thanks for your comment! Bon appetit!

Tatiana: | July 5th, 2018 | 1:48 pm

I always cook vegetables this way. But only without mushrooms, because. I don't eat them at all. Very tasty and healthy 😋👍🍅🍆
Answer: Tatyana, bon appetit!

Xenia: | January 14th, 2018 | 8:16 pm

Is it possible to replace fresh champignons with marinated ones?
Answer: Ksenia, you can, but fresh or frozen is better.

Olga: | November 17th, 2017 | 1:18 pp

Great recipe. Thanks a lot! I added pumpkin instead of zucchini. Delicious
Answer: Olga, thanks for the comment! Yes, you can add any vegetables, those that you like :).

Evgenia: | October 3rd, 2017 | 9:41 am

Unusually delicious ... now I will often cook vegetables according to this recipe ... And beautiful and fragrant !!! Thanks for the recipe👍
Answer: Evgenia, thanks for the feedback! Bon appetit!

Karina: | September 21st, 2017 | 10:17 am

Daria, great recipe, thank you so much!
I tried to modernize for a more satisfying option: I added lightly fried chicken breast to the vegetables in cubes, replaced the champignons with dry mushrooms soaked in advance, I did not use zucchini. It turned out very tasty (although this is apparently a different recipe))) but maybe it will come in handy for someone ...
Thanks for your ideas!
Answer: Karina, thank you for the new version of this recipe!

Ludmila: | August 31st, 2017 | 11:34 pm

Thanks a lot for the recipe. I am writing a review in hot pursuit :), I just cooked and tried it. This is delicious. I also added carrots and yam/sweet potatoes. The carrot was superfluous, but the sweet potato fit in well. Thanks again for the recipe!
Answer: Lyudmila, thanks for the feedback! Bon appetit! Interesting supplements you have))

Gulnoza: | August 6th, 2017 | 3:53 pm

Delicious:-)
Answer: Gulnoza, bon appetit!

Olga: | July 27th, 2017 | 2:12 pm

You still need to focus on your oven. In mine, even 45 minutes at 210 degrees turned out to be too much - the vegetables were already too soft, but for the time being they were still blushing ... Nevertheless, in general, the recipe is interesting and not troublesome, I will try to cook it again, significantly reducing the cooking time.
Answer: Olga, thanks for the feedback! Yes, all ovens are different, you need to focus on the features of your own, it's true.

Alexander: | May 10th, 2017 | 2:50 am

These are by far the best grilled vegetables I have ever cooked! And the champignons turned out surprisingly delicious.
Answer: Alexander, bon appetit! According to this recipe, the vegetables are very tasty :)

Victoria: | April 26th, 2017 | 7:50 pm

Thanks for the recipe! Delicious
Answer: Victoria, bon appetit!

Anastasia: | September 29th, 2016 | 6:39 dp

Thanks for the recipe. Ideal vegetables. I will cook often
Answer: Anastasia, bon appetit! :)

Elena: | September 27th, 2016 | 7:21 am

I want to thank you so much for this recipe! Made this yesterday and it came out delicious and quick! Added to my collection =)
Answer: Elena, bon appetit! :)

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