How to make roasted vegetables in the oven. How to cook vegetables in the oven

At first glance, it seems that there is nothing complicated in roasting vegetables.

Of course, what could be easier - just cut, throw on a baking sheet, sprinkle with oil and put in the oven.

But there are some secrets that should not be forgotten, and which will help the vegetables stay crisp and ruddy.

Mistake 1: cut vegetables any way you like

Cut vegetables into equal pieces. If you are cooking vegetables with a high starch content - like potatoes or pumpkin - then cut them into pieces 2.5-3 cm thick. This way the vegetables will not burn and turn out to be raw. But small vegetables - for example, carrots - are delicious to bake whole. Cauliflower inflorescences, or broccoli, simply cut lengthwise and put on a baking sheet.

Mistake 2: All Vegetables Need the Same Amount of Oil

When you have already cut the vegetables, do not forget to drizzle them with oil. But remember, different vegetables need different amounts of oil. Vegetables with a porous surface, such as mushrooms and eggplant, will need more oil than, for example, root vegetables. On a baking sheet with vegetables, you should have about two tablespoons of oil, or a little more if necessary. But do not overdo it - the vegetables should glisten slightly and evenly from the oil.

As a reminder, it is best to use ghee or vegetable oil that can withstand high temperatures.

Mistake 3: you can only bake on a baking sheet

You can also use baking dishes. But, of course, it will be more convenient on the opposite side. The fact is that vegetables contain a lot of moisture, and the high edges of the baking dish will not allow all of it to evaporate and the vegetables may turn out to be watery. So experiment and decide for yourself.

Error 4: the baking sheet must be completely filled

Let the vegetables feel free, give them more space. Here we just return to the previous point. The vegetables will steam out as they cook, so if you don't want them to be mealy and watery, leave more room between them. This will also allow the vegetables to sear and brown evenly.

Mistake 5: bake for a long time and at a low temperature

Roasted vegetables are not stews. Put them in the oven at the highest temperature. Then the vegetables will brown and be crispy. At low temperatures, they will not be able to turn golden brown and they will turn out watery.

Mistake 6: put in the oven and forget

Then it turns out that one side of yours will burn, and the other will not brown. The problem is that the oven heats unevenly. Bake the vegetables for about 35-40 minutes and try to have time to turn them over twice during this time.

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!

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.

Baked vegetables in the oven are an essential part of a healthy lifestyle. A dish prepared in this way is much healthier. It can be used by both adults and children. Vegetables from the oven are the best solution to always be in shape and look healthy. Many people wonder how to properly bake vegetables in the oven in foil so that they remain juicy and tasty. In fact, everything is very simple. In order for the dish to turn out delicious, it is enough to follow the recommendations and rules.

Quick Recipe for Veggies in Foil

This is one of the most popular ways that every housewife knows. Vegetables prepared in this way will not burn and turn into gruel, but remain juicy and appetizing.

Ingredients:

• vegetable marrow;
• 5 tomatoes;
• 2 bell peppers;
• five large;
• two medium cloves of garlic;
• sea ​​salt;
• two tablespoons of sunflower oil;
• a small bunch of parsley;
• spices;

To make the dish not only tasty, but also beautiful, all components should not be chopped, but cut into large pieces.

Wash and dry vegetables. Cut zucchini and eggplant into large pieces. Anyone who does not like zucchini can replace it with another eggplant.

After the vegetables are chopped, you can start preparing the mushrooms. Cut each mushroom into 4 pieces. If you didn’t manage to buy large champignons, then you should cut them into two equal halves.

Divide tomatoes into 4 parts. In order for the dish not to turn out watery, it is better to use tomatoes of the cream variety. They have little juice and rather dense pulp.

It should be purchased with thick walls and red is better. In the dish, it will acquire a sweetish aftertaste and will be very soft. For baking vegetables in foil, it is better not to use the Belozerka variety.

Pepper clean, wash and cut into medium-sized slices.

Put all the vegetables in a deep bowl, season with salt and seasonings. Top with a little vegetable oil and mix thoroughly. Then put them on a form with foil. The substrate should be laid in such a way that on one side it peeks out at least 5 cm, and on the other - the length of the bottom layer. This is necessary so that you can cover the vegetables on top.

Bake dishes for 60 minutes at a temperature of 200 C. Vegetables are considered ready when they are soft. At the end of the time, take them out of the oven and slightly open the foil. In this state, hold in the closet for another 20 minutes. This is necessary so that they brown a little. If the vegetables are cooked for more than an hour, then they will become even more tender. In this case, the main thing is to ensure that they do not burn.

They should be served warm as a side dish for meat, fish. You can embellish them with finely chopped greens.

If you want the dish to be colorful, it is recommended to use peppers of different shades.

This recipe for vegetables baked in foil in the oven will not leave indifferent any guest.

Delicious baked vegetables with cheese

This recipe is very simple and healthy. Cooking vegetables in this way is the best opportunity to feed the whole family with a vitamin dish. Vegetables baked in the oven with cheese are very tender, fragrant.

To prepare such a dish, you will need to take:

• two large potatoes;
• 2 carrots;
• 400 g;
• 100 grams of fresh green peas;
• 1 onion;
• 100 g of hard cheese (it is better to use Parmesan);
• 3 tablespoons with a slide of sour cream;
• 2 chicken eggs;
• fine salt;
• ground allspice;
• spices.

Such vegetables should be cooked in the oven at a temperature of 180 C. Before placing them in the cabinet, it is necessary to warm it up well. Start the cooking procedure with the preparation of potatoes and onions.
Wash and peel vegetables. The same procedure should be done with carrots.

Broccoli and peas can be used frozen. If they are fresh, then rinse them well under running water and dry them. Cut all components into medium pieces of the same size. Season them with pepper and seasonings, mix thoroughly.

Take a baking sheet, cover with foil. If desired, you can grease with a small amount of vegetable oil. Put the prepared vegetables in a mold, and put onion sliced ​​\u200b\u200bin rings on top of them.

To ensure that all vegetables are baked evenly, you should use a flat baking sheet for cooking, from which the liquid will evaporate equally.

Break the egg into a deep bowl and mix it thoroughly with sour cream. To do this, you can use both a fork and a blender. It is better to use a nozzle for a uniform consistency. Pour the mixture over the vegetables.

Cover the baking sheet with a lid or piece of foil.

Keep the dish in the oven for an hour. While it is cooking, you can start grating the cheese. To do this, use only a fine grater.

So that the vegetables do not fall apart and are crispy, it is recommended that when laying them on a baking sheet, leave a little free space between the pieces.

At the end of the time, remove the form from the oven and sprinkle generously with cheese.

Then put back in the cabinet for 10 minutes. This will be enough time for the cheese to melt and cover the vegetables evenly. Serve such a dish in portions, if desired, decorate with sesame seeds on top.

Vegetables will have an attractive appearance and an appetizing ruddy crust if they are stirred occasionally.

Delicious vegetables in the oven with step by step instructions

This dish will not leave indifferent both adults and children. You can use different types of vegetables to prepare the recipe.

To prepare this dish you need to take:

• 6 pieces of potatoes (medium size);
• small;
• one zucchini or zucchini;
• two large bell peppers;
• 5 cloves of garlic;
• hard cheese;
• salt to taste;
• four tablespoons of vegetable oil.

The sequence of cooking a recipe for baked vegetables in the oven with a photo:

Since all vegetables have their own cooking period, you should divide them into two parts. The first to be sent to the oven are solid. These include potatoes, pumpkins and carrots. Place them in a bowl, season with salt and spices. Mix everything well. Carry out the same procedure with the second batch of vegetables, for the preparation of which a minimum of time is required.

Potatoes, carrots and pumpkin should be kept in the oven for 10 minutes. After that, take out a baking sheet and lay out the second part of the vegetables. Return the container to the oven and bake for 25 minutes at the same temperature.

No less tasty are vegetables baked in a sleeve in the oven according to the same recipe.

Ready vegetables are considered when a piece of potato can be easily pierced with a fork. 5 minutes before readiness, you will need to grate the cheese on a fine grater. Sprinkle the hot dish with shavings and leave for another one or two minutes. This will allow the cheese to evenly spread over the surface and give the dish an incredibly pleasant aroma and taste. It should be served hot with any porridge or meat.

Baked vegetables are an incredibly tasty and healthy dish. Daily consumption of such food will saturate the body with all the necessary components. In order for everything to work out correctly, you should follow the sequence of actions.

Cooking vegetable mix in the oven - video