Baked vegetables. Vegetables in the oven, baked in large pieces: tasty, healthy and fast! Vegetables in foil - a simple roasting recipe

Vegetables are not only delicious, but also very healthy. They are fried, boiled, steamed, baked, eaten raw. It is clear that the maximum benefit is in fresh products, but not all vegetables can be consumed in their original form. The second option for maximum calorie content and benefits will be steaming, but in terms of taste, it is significantly inferior to baking. Oven baked vegetables in large pieces are the perfect compromise between taste, health benefits and labor costs.

Coarse cutting allows you to save a maximum of vitamins in each piece, does not allow the products to dry out and saves time when cooking. The combination of products can be very diverse, which allows you to cook diverse dishes. Baked foods are a godsend for vegetarians, dieters and fans of pp. Also, baked vegetables are a great opportunity to teach children from childhood to proper nutrition and introduce them to the whole variety of plant foods.

Vegetables in foil - a simple roasting recipe

The most common way to bake vegetables in the oven - using foil. It protects against burning, dehydration and does not require a large amount of oil, which significantly reduces the calorie content of the dish.

Ingredients:

1. Eggplant - 1 pc.
2. Zucchini - 1 pc.
3. Pepper - 2 pcs.
4. Tomatoes - 5 pcs.
5. Garlic - 2 cloves
6. Vegetable oil - 2 tbsp. spoons
7. Greens - 2-3 branches
8. Salt, spices - to taste

Cooking method - baking

Cuisine - European

Preparation time - 7 minutes

Cooking time - 40 minutes

Servings - 3

How to bake vegetables in foil

• 

  Prepare the ingredients. Wash and dry them.

• 

  Cut zucchini with eggplant into large quarter-pieces. To do this, cut off the stalks from vegetables, cut the pulp in length, and then chop into pieces.

• 

  Tomatoes, depending on the size of the fruit, cut into 2 or 4 parts.
  
• Advice. It is better to bake tomatoes of the “cream” variety, because. they are more meaty, which means there will be less liquid in the dish.

• 

  Peel sweet multi-colored peppers from seeds and membranes. Cut the pulp into large slices.

• 

  Cut large garlic cloves into slices.
• 
  Put all the chopped ingredients in a deep bowl, season them with salt. pepper and spices to taste.
• 
  Pour in the vegetable oil and gently mix the ingredients with your hands.
• 
  Line a baking dish with foil. Arrange the vegetables in an even layer on it.
• 
  Cover them with foil.
• Bake the dish at 200 C for 50-60 minutes. For the first half hour, cook under foil until the vegetables soften, and then open the form.
• 
  Grind the finished dish with chopped herbs before serving.

Baked vegetables in the oven are an ideal option for a healthy side dish or a light independent snack that will keep you slim, fill your body with the right energy and vitamins. There are many ways to prepare dishes using different basic components and techniques for executing recipes.

How delicious to cook vegetables in the oven?

Vegetable dishes in the oven are obtained dietary through the use of a minimum amount of fat. The ingredients are baked whole or sliced ​​according to the recommendations of the selected recipe.

1. Vegetable components can be cooked on an open baking sheet. To do this, they are sprinkled with oil to maintain juiciness and, if desired, seasoned to taste before or after baking.
2. Without the use of fats, you can cook vegetables in a sleeve or foil.
3. Grilled vegetables are delicious. They are served with sauces, simply with salt, or used to make salads.
4. The vegetable ingredients can be used to cook casseroles, stews, pot roasts or casseroles in the oven.
5. How long to bake vegetables in the oven will depend on the type used, the size of the fruit or slices of their slices, as well as the desired final result.

How to bake whole vegetables in the oven?

Baked vegetables in the oven on a baking sheet acquire the desired softness, a slight blush and a pleasant taste. They can be used for cooking vegetable caviar, salads, and other dishes. Most of the types of vegetables after baking require removal of the skin. To facilitate the process, hot fruits are placed in a bag for 5-10 minutes.

Ingredients:

• eggplant - 2 pcs.;
• bell peppers - 2 pcs.;
• tomatoes - 4 pcs.;
• onion and garlic.

Cooking

1. Washed and dried eggplants, peppers, tomatoes are placed on a baking sheet.
2. Nearby have peeled onions and garlic.
3. Cooking vegetables in the oven is completed in an oven heated to 180 degrees, keeping the baking sheet in it for 45 minutes.

Vegetables in the oven, baked in large pieces - recipe

Vegetables baked in large pieces in the oven are suitable for serving as a side dish for meat or fish. In addition, if you season the components with aromatic dressing, the dish becomes a warm salad and can be served on its own. Assorted vegetables are also used to create all kinds of sauces, vegetable puree, and caviar.

Ingredients:

• zucchini - 1 pc.;
• bell peppers - 3 pcs.;
• tomatoes - 2-3 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• oil - 50 ml;
• salt, pepper, Provence herbs.

Cooking

1. Vegetables are cut into large pieces, stacked in a mold.
2. The oil is mixed with salt, pepper, herbs, pour the mixture over the cut.
3. Cook vegetables baked in pieces in the oven at 200 degrees for 30 minutes under foil and another 15 minutes without it.

Baked vegetable salad

You can easily prepare a salad of baked vegetables in the oven by seasoning the still warm ingredients with dressing or supplementing the cooled ingredients with slices of feta cheese, tofu or another choice. For those who do not like spicy snacks, you can exclude chili from the composition and reduce the amount of garlic by adding 1 clove.

Ingredients:

• zucchini - 1 pc.;
• eggplant - 2 pcs.;
• bell pepper - 1 pc.;
• tomatoes - 2 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• chili - 0.5 pcs.;
• cilantro - 0.5 bunch;
• oil - 40 ml;
• feta cheese - 70 g;
• salt, pepper, thyme, oregano.

Cooking

1. Zucchini, eggplant, peppers and tomatoes are baked whole for 45-60 minutes.
2. Peppers and tomatoes are placed in a bag for 5 minutes, peeled.
3. Get rid of the peel and eggplant with zucchini.
4. Cut the vegetable pulp into cubes, add garlic, chili, cilantro and onion.
5. The salad is dressed with oil, salt, herbs, served with feta.

Vegetables baked in a sleeve in the oven

Cooked vegetables in the sleeve in the oven fully retain their juiciness and, when seasonings are added, they are saturated with their aromas and taste as much as possible. Often, assorted vegetables are used as a side dish for a meat or fish main course. The dish will be especially tasty with new potatoes.

Ingredients:

• zucchini - 2 pcs.;
• eggplant - 1 pc.;
• bell pepper - 2 pcs.;
• potatoes - 4 pcs.;
• garlic - 3 cloves;
• salt, pepper, Italian herbs, olive oil.

Cooking

1. Vegetables are washed, cut into large slices.
2. Sliced ​​vegetables are salted, peppered, sprinkled with oil, sprinkled with herbs and placed in a sleeve.
3. After 45 minutes at 200 degrees, the baked vegetables in the oven will be ready.

Grilled vegetables in the oven - recipe

Grilled vegetables are as tasty and fragrant as possible if you cook them on a smoky grill. However, in the oven you can get a very decent version of the snack. Vegetable slices are served as is, without additives, supplemented with sauces or sprinkled with oil. Assorted vegetables can be supplemented with mushrooms or fruits.

Ingredients:

• eggplant - 3 pcs.;
• bell pepper - 3 pcs.;
• tomatoes - 5 pcs.;
• onions - 2 pcs.;
• champignons - 300 g;
• apple and balsamic vinegar - 1 tbsp. spoon
• oil - 4 tbsp. spoons;
• Italian herbs - 1 tbsp. spoon;
• salt, pepper, sugar.

Cooking

1. Vegetables are cut into large slices 1.5 cm thick.
2. 2 types of vinegar are mixed with oil, salt, sugar and herbs, poured into vegetable slices, mixed, allowed to soak for 20 minutes.
3. Spread the slices on the grate and cook the grilled vegetables in the oven at 200 degrees for 30 minutes.

Vegetables in foil in the oven - recipe

Dishes from baked vegetables are valued for their dietary properties, lightness and preservation of the integrity of the cut. You can prepare a side dish or you can portion it on separate pieces of foil, seasoning the vegetables before or after baking with the desired spices, oil, lemon juice or chopped fresh herbs.

Ingredients:

• carrots - 2 pcs.;
• bell pepper - 3 pcs.;
• tomatoes - 4 pcs.;
• green beans - 200 g;
• Provence herbs and dry basil - 1.5 teaspoons each;
• oil - 4 tbsp. spoons;
• asafoetida - 1/3 teaspoon;
• salt pepper.

Cooking

1. Vegetables are cut, seasoned with herbs, oil, asafoetida and salt, laid out in foil cuts, sealed.
2. Bake vegetables in foil in the oven at 200 degrees for 25 minutes.

Vegetable casserole in the oven

You can cook vegetables in the oven in the form. It is preferable to use young fruits, cutting them into circles. Instead of milk, cream or a mixture of beaten eggs and non-sour sour cream are suitable as a filling. From seasonings, it most harmoniously complements the curry flavor palette or a mix of Provence herbs.

Ingredients:

• zucchini - 200 g;
• young potatoes - 200 g;
• bell pepper and broccoli - 150 g each;
• tomatoes - 150 g;
• green peas and onions - 120 g each;
• milk - 400 ml;
• cheese - 100 g;
• oil - 50 ml;
• salt, pepper, curry.

Cooking

1. Sliced ​​potatoes, onions and zucchini are laid in layers in the form.
2. Top with a mixture of peppers, peas and broccoli.
3. Pour everything with seasoned salt and curry mixture of milk and butter.
4. Send the form to the oven heated to 180 degrees for 30 minutes.
5. Sprinkle the surface of the casserole with cheese and cook for another 10 minutes.

Peppers stuffed with vegetables baked in the oven - recipe

Baked vegetables can be prepared with original ideas. So, for example, sweet bell peppers stuffed with assorted vegetables will become an unusual appetizing dish. They can be served with dignity not only on weekdays, but also on holidays, noticeably decorating and diversifying any feast with an appetizer.

Ingredients:

• Bulgarian pepper of different colors - 1 kg;
• carrots - 500 g;
• celery root and parsley - 1 pc.;
• onion - 300 g;
• tomato sauce - 0.5 cups;
• oil - 50 ml;
• salt, pepper, herbs.

Cooking

1. Tops are cut off peppers, seed boxes are cut out.
2. Fry in oil separately onions with carrots and parsley and celery roots.
3. Combine two roasts, season.
4. Peppers are filled with mass, covered with tops, placed in a mold.
5. Mix the sauce with 150 ml of water, season, pour over the peppers.
6. The dish is cooked for 30 minutes at 180 degrees.

Vegetables in a pot in the oven

Roasting vegetables in the oven will allow you to appreciate the amazing taste of the stew. If desired, the composition of the dish can be supplemented with chicken breast fillets by frying the slices seasoned to taste in oil and laying the first layer on the bottom of the pot. Assorted vegetables can be made to taste using the desired ingredients.

Ingredients:

• zucchini and eggplant - 1 pc.;
• potatoes and sweet peppers - 2 pcs.;
• tomatoes - 4 pcs.;
• onion - 1 pc.;
• garlic - 3 cloves;
• dry white wine and water - 100 ml each;
• oil - 70 ml;
• salt, pepper, herbs, dry herbs.

Cooking

1. Coarsely chopped eggplants, peppers, potatoes and onions are fried in oil, transferred to a pot.
2. Add tomatoes, zucchini, garlic, greens, seasonings, pour in water and wine.
3. Cook vegetables under the lid at 200 degrees for 1.5 hours.

Oven baked vegetables with cheese

Baked are suitable for self-serving or as an addition to meat. Instead of broccoli florets, it is allowed to use cauliflower, replace peas with soft frozen corn, green beans or chopped asparagus, and sour cream with medium-fat cream.

Ingredients:

• broccoli - 400 g;
• potatoes and carrots - 2 pcs.;
• green peas - 100 g;
• onion - 1 pc.;
• cheese - 150 g;
• eggs - 2 pcs.;
• sour cream - 100 g;
• oil - 30 ml;
• salt, pepper, Italian herbs.

Cooking

1. Cut potatoes, carrots into circles, spread in a mold.
2. Top with broccoli with peas and onion rings.
3. Beat eggs, adding sour cream, salt, herb pepper, pour over vegetables.
4. Bake the dish for 1 hour under foil.
5. Sprinkle vegetables with cheese, return the container to the oven for another 15 minutes.

Vegetables on skewers in the oven

In the oven, they will be a great addition to a buffet table or other feast. A healthy snack can also be prepared for everyday serving, pampering yourself with its amazing taste. It is allowed to replace zucchini with eggplant, and instead of champignons, take caps of other mushrooms.

Ingredients:

• champignons - 10 pcs.;
• tomatoes - 4 pcs.;
• eggplant and zucchini - 2 pcs.;
• oil - 5 tbsp. spoons;
• balsamic vinegar - 1 tbsp. spoon;
• Provence herbs and basil - 1 teaspoon each;
• salt pepper.

Cooking

1. Zucchini and eggplant are cut into circles 1 cm thick, tomatoes 1.5 cm thick.
2. Prepare a marinade for vegetables in the oven, mixing oil with balsamic vinegar, salt, pepper and herbs, season them with vegetable slices with mushrooms, leave for 20 minutes.
3. Slices of vegetables and mushrooms are strung on skewers, placed on a wire rack and baked for 40 minutes at 200 degrees.

Oven vegetable ratatouille

Placed in a mold in the oven and baked until soft, they will taste the original taste and exquisite-looking vegetable dish from French cuisine called ratatouille. You can cook this on weekdays, on holidays, without a doubt include it in a lean or vegetarian menu.

Step 1: prepare vegetables.

Rinse all vegetables well, dry and peel. Cut off the tails of the eggplant and zucchini, remove the seeds from the pepper, remove the husk from the onion and garlic, peel the kohlrabi cabbage in the same way as you would peel the potatoes, that is, cut off the top skin.


Then all the prepared vegetables need to be cut into fairly large pieces. Only garlic cloves are best either cut in half or cut into thin slices - slices.

Step 2: Simmer the vegetables in the oven.

Set the oven to preheat to 180 degrees Celsius.
Spread the vegetables on a baking sheet (or baking dish), sprinkle them with salt, your favorite spices (this can be pepper or fragrant dried herbs) and drizzle with vegetable oil. Mix well and put in the oven on a medium level. There is no need to add water, as the vegetables themselves will give juice, in which they will be stewed.


Cook vegetables in the oven for approx. one hour. But, most likely, you will need less time, because as soon as the vegetables become soft, they can be taken out and served.

Step 3: Serve the roasted vegetables.

These are the vegetables stewed in the oven. Delicious, fragrant and healthy. Serve them as a side dish with almost anything: meat, poultry, fish, fried sausages, etc. And you can eat them as an independent dish, adding sour cream or tomato sauce.
Bon appetit!

If you don't want the vegetables to brown at all, cover the baking sheet with them in foil.

Instead of vegetable oil, you can add butter, and even fat, duck or pork, for example.

Tatiana: | October 19th, 2019 | 8:58 dp

Super recipe, absolutely everyone likes it! Thank you!
Answer: Tatyana, thank you!

Margarita: | March 2nd, 2019 | 2:18 pm

I add sprigs of cauliflower to vegetables, do it without foil and add a little water so that it does not burn as it evaporates, sprinkle lemon juice on top so that there is no bland taste, and if you add garlic, then by the end of cooking
Answer: Margaret, thanks for your comment!

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! :)