At what temperature to cook vegetables in the oven. Vegetables in the oven, baked in large pieces - recipe

Vegetable food is a very important part of the menu of every person, and professionals consider baking to be the most useful way to cook it. It is tasty, fast, convenient, but not all housewives understand the features of such a process. How do you make a vegetable casserole or heat multiple salad items?

How to cook vegetables in the oven

The technology of work depends on the desired end result: baked vegetables to create a warm salad can be done in 20-25 minutes, and a full-fledged independent dish of vegetables in the oven is cooked much longer. Each product also sets its own requirements for spices, fat components (butter, sour cream, etc.). In order to avoid common mistakes of novice housewives, professionals give some tips on how to bake vegetables in the oven correctly:

• Never fill out the form to capacity, otherwise you will not achieve a golden hue of the products.
• If using a baking sheet, cover it with parchment paper/parchment greased with a piece of butter.
• Do not abuse spices and do not overdo it with salt - it is better not to report them.
• Mushrooms and porous vegetables need a little more vegetable oil than root vegetables, so try to process them separately.
• The optimum temperature for baking is 190-200 degrees. After that, you can leave the vegetables to come up for another 7-10 minutes, turning off the oven.
• Be sure to turn the contents of the pot over a couple of times, and shake the sleeve / bag while the dish is cooking.
• When working with the "grill" mode, move the grate: first hold it at the top level, then at the middle one.
• A vegetable casserole in the oven, with the addition of meat, which is laid out in the bottom layer, is cooked for about an hour. With boiled cereals / pasta, 35-40 minutes will be enough for her.
• If you intend to make a salad where thermally processed vegetables are needed (mainly beets, carrots, potatoes), they must be carefully washed and wrapped individually with foil. The skin is not removed. It is recommended to bake at 170 degrees for half an hour.

Oven vegetable recipes

Among the baking ideas below, you can find options for everyday and festive tables, children's and diet menus. You will learn the difference between a saute and a stew, learn how to use non-standard baking pans and cook with a sleeve, foil and wire rack. For each recipe, you can make an independent dish, and a side dish, and baked vegetables for a salad.

Grilled

This hot option is very popular with Italians, who call it "antipasti". This is not a full-fledged side dish (although it may be), but an appetizer that is served before the main course. Grilled vegetables in the oven are cooked using a wire rack, so that even visually they look like a dish from the grill. In the photo it will be difficult to distinguish these options. If you do not use mushrooms, the dish will be dietary.

Ingredients:

• sweet peppers - 3 pcs.;
• zucchini - 1 pc.;
• eggplant - 200 g;
• fresh mushrooms - 200 g;
• extra virgin olive oil - 3 tbsp. l.;
• Provence herbs - 1 tsp;
• salt - 1 tsp + pinch for eggplant;
• balsamic vinegar.

Cooking method:

1. Eggplant cut into thick circles, salt. Rinse after half an hour.
2. Chop the zucchini identically, deprive the mushrooms of the legs, rinse very well and clean the hats.
3. Cut the peppers into rings.
4. Mix the oil with herbs and salt. Pour over all vegetables (including mushrooms), spread the sauce evenly over them with your hands.
5. Preheat the oven to 220-240 degrees (with forced convection, choose a lower temperature). Spread the vegetables on the grill, substitute a baking sheet from below. Roasting vegetables in the oven according to this recipe lasts about a quarter of an hour.
6. Cool the appetizer, season with balsamic vinegar.

in a pot

Sauté is traditionally cooked on the stove using a special thick saucepan. However, the oven allows you to make it even more fragrant, since ceramic pots retain and give off heat, smells, and taste better. The difference between sauté and stew is that water / broth is not added to the vegetable platter, and the products are not fried before they are baked. Meat here, too, should not be introduced, or take boneless options.

Ingredients:

• eggplant - 2 pcs.;
• bell peppers - 2 pcs.;
• zucchini - 2 pcs.;
• potatoes - 400 g;
• tomatoes - 4 pcs.;
• onions - 2 pcs.;
• olive oil - half a cup;
• salt;

Cooking method:

1. Eggplant cut into cubes, salt. Rinse after half an hour.
2. Chop the rest of the vegetables in the same way (onion - in half rings). Mix.
3. Fill pots with this mass, add oil, salt.
4. Cover with a lid, leave for 10-15 minutes.
5. How to cook vegetables in a pot in the oven according to this recipe? After it warms up to 170 degrees, bake for 40-45 minutes.

With cheese

Such a delicious simple dish is perfect for a festive light dinner, or for lunch, if minced fish is replaced with meat. Delicate vegetables baked in the oven with cheese have a rich aroma, and a golden crust with a salty taste gives them a special piquancy. If desired, the dish can be turned into an omelette by pouring the egg-milk mixture.

Ingredients:

• minced pollock - 300 g;
• carrots - 2 pcs.;
• cauliflower - 200 g;
• tomatoes - 3 pcs.;
• potatoes - 1 pc.;
• salt;
• a mixture of ground peppers;
• sour cream - 2 tbsp. l.;
• cheese - 70 g;
• hard cheese - 100 g;

Cooking method:

1. Salt mince, pepper. Add a spoonful of sour cream, mix with your hands.
2. Chop the carrots and potatoes into strips, chop the cabbage finely, and the tomatoes into circles.
3. Fill a glass form with minced fish, distribute potato straws on top. Lubricate with the rest of sour cream, cover with carrots, cabbage, tomatoes.
4. Sprinkle grated cheese and hard cheese over the vegetable casserole. Cook at 180 degrees for 45 minutes.

in foil

Professionals recommend using this method for cooking meat or fish that you don’t want to overload with fats, but you need to keep juicy. Properly roasted foil-wrapped vegetables in the oven create a very moist “cushion” around the meat/fish, therefore helping to make a diet meal. For a clear effect, it is advisable to take watery specimens: tomatoes, pumpkin, zucchini, etc.

Ingredients:

• lean fish - 200 g;
• bulb;
• small zucchini;
• bell pepper;
• salt;
• oregano - a pinch;
• lemon.

Cooking method:

1. Peel the zucchini, remove the seeds, finely chop the pulp.
2. Gut the fish, if necessary. Salt, treat with lemon juice.
3. Chop onion and bell pepper.
4. Combine all ingredients, sprinkle with oregano. Wrap in foil (shiny side inside), twist it well.
5. Bake for half an hour at 200 degrees.

Stuffed vegetables in the oven

The recipe for this wonderful Italian appetizer can be modified indefinitely: any vegetables that have a strong shape are taken as the basis. Well suited and cucumbers with eggplant, and even fleshy large tomatoes. You can also fill them with any products - add cereals, minced meat, mushrooms. The outcome is unchanged - tasty, healthy and beautiful, not only in the photo.

Ingredients:

• sweet peppers - 2 pcs.;
• small zucchini - 2 pcs.;
• white loaf;
• black olives - 100 g;
• cherry tomatoes - 8-10 pcs.;
• rice - half a glass;
• higher egg cat.;
• ground basil;
• salt;
• olive oil;
• cheese optional.

Cooking method:

1. Boil the rice, beat the egg with salt.
2. Cut peppers and zucchini in half lengthwise. Scrape out the middle of the latter, leaving only the thick walls and bottom. Remove seeds from peppers.
3. Cut the loaf into small cubes, olives and cherry tomatoes into thin slices.
4. Fill the pepper and zucchini halves with the mixture of rice, olives, tomatoes and bananas.
5. Season with olive oil, basil. Pour in beaten egg. Sprinkle with cheese.
6. Bake for 25-30 minutes at 190 degrees.

Stewed

Stew is one of the most popular dishes where “tasty” and “healthy” go hand in hand. To create it, you can use only assorted vegetables or add a little meat. Professionals advise choosing areas with a bone, but this is not a fundamental point. Even men love such stewed vegetables in the oven, so the recipe is worthy of being included in any cookbook.

Ingredients:

• potatoes - 2 pcs.;
• lamb on the bone - 300 g;
• vegetable marrow;
• large tomatoes - 3 pcs.;
• the bulb is white;
• carrot;
• garlic cloves - 2 pcs.;
• vegetable oil - 3 tbsp. l.;
• salt;
• spices;
• thyme sprig.

Cooking method:

1. Boil lamb until half cooked, be sure to add salt.
2. Heat up a frying pan, pour in the oil, and immediately add the chopped onion.
3. When it becomes transparent, throw chopped garlic with thyme on top.
4. Cut the zucchini and potatoes into cubes, throw into the pan. Cook until crispy.
5. Chop tomatoes and carrots. Add to the rest of the stew ingredients.
6. After 3-4 minutes, transfer the vegetable mixture to a refractory mold. Add lamb, pour broth. Enter spices.
7. Extinguish at 160 degrees under the lid. The approximate time to bring vegetables to readiness is 50-60 minutes.

Up your sleeve

This baking method shares the top spot with foil oriented recipes. Vegetables are tender and soft, suitable even for baby food. If you are very worried about the calorie content of the dish, exclude the butter, and replace the thighs with the breast. Similarly, you can use any meat, the marinade is also allowed to choose to taste.

Ingredients:

• chicken thighs - 2 pcs.;
• Bulgarian peppers - 2 pcs.;
• bulb;
• cauliflower - 150 g;
• tomatoes - 200 g;
• honey - 1 tbsp. l.;
• ground ginger - a pinch;
• butter - 10 g;
• salt.

Cooking method:

1. Warm honey, mix with ginger. Rub the skinless chicken thighs with this marinade.
2. Chop the pepper and onion, divide the cabbage into inflorescences, cut the tomatoes into slices.
3. Fill the sleeve with vegetables and chicken, add a piece of butter, salt.
4. Preheat the oven to 190 degrees. Fragrant vegetables baked in a sleeve in the oven will be ready in 45 minutes.
5. It is recommended to serve with fresh sour cream and herbs.

In the bank

If you look at the photo, you can decide that this dish is a classic winter preparation. However, roasted vegetables in a jar in the oven are just as easy a side dish as stews or sautéed. The only change is the baking dish. This is an ordinary glass jar, the volume of which is chosen arbitrarily. Under it you need to find a Teflon form, where the vegetable juice will run.

Ingredients:

• young squash;
• potatoes - 2 pcs.;
• tomatoes - 2 pcs.;
• bulb;
• salt pepper;
• sour cream - 1 tbsp. l.

Cooking method:

1. Cut zucchini with potatoes into cubes, tomatoes into slices, onions into half rings.
2. Mix, salt, pour sour cream, pepper.
3. Fill the jar with this vegetable mixture, trample it well on top.
4. Cover with folded foil, tie with a thread, put on a baking sheet / pallet.
5. The oven must reach the temperature already with the jar inside, otherwise the glass may burst. Bake at 170 degrees for an hour.

On skewers

This is an ideal healthy vegetarian dish that even men like and is suitable for weight loss. Not an ounce of meat, but incredible nutrition! Shish kebab from vegetables in the oven can be prepared on the basis of eggplant, zucchini, tomatoes, carrots, pumpkins, etc. Professionals advise taking products with dense pulp, and the zucchini must be young, otherwise you will have to cut out the middle, and it will hang out on a skewer.

Ingredients:

• medium eggplant;
• light young squash;
• fleshy large tomatoes - 2 pcs.;
• bulb purple;
• hard cheese (optional) - 20 g;
• salt;
• vegetable oil;
• ground white pepper.

Cooking method:

1. Cut the zucchini and eggplant into circles of approximately the same thickness.
2. The blue one needs to be salted, left for half an hour, then rinsed.
3. Cut the tomatoes in the same circles, onion - rings. Grate the cheese.
4. Soak wooden skewers for half an hour. Put vegetables on them by the principle of alternation: zucchini, eggplant, tomato, onion and all over again.
5. Sprinkle future skewers with oil, salt, season with pepper, sprinkle with cheese.
6. Bake at 200 degrees, placing on weight over a baking sheet. Don't forget to turn every 8-10 minutes. Approximate cooking time is 40-50 minutes.

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Recipe number 1: pumpkin, potatoes, sweet peppers and zucchini

For 9-10 servings we need:

• Potatoes - 6 pcs. medium size
• Pumpkin - a small whole fruit or a cut from a large zucchini (from 700 g)
• Zucchini (or zucchini) - 1 pc. about 20cm in length
• Carrots - 2 pcs. large size
• Bulgarian pepper - 2 thick-walled vegetables
• Garlic - 4-5 cloves
• Hard cheese (finely grated) - ½ cup
• Salt - 1 tbsp. spoon
• Vegetable oil (preferably extra virgin olive or coconut) -3-4 tbsp. spoons
• Forms for baking - 2 pieces, large, about 30 * 20 cm

How to cook: step by step with a photo.

Preparing vegetables.

All vegetables are washed. Peel the pumpkin and remove the seeds.

We also clean the potatoes. Leave the zucchini and bell pepper with the skin on.

We cut all the components into pieces of approximately equal thickness - about 2 cm:

• Potato and pumpkin - in quarters.
• Zucchini - circles.
• We clean the Bulgarian pepper from seeds, cut it into 4 parts along, and then across each long piece into segments 2-2.5 cm wide.

Let's not forget the cheese!

A piece of cheese (50-70 g) put in the freezer. When frozen, it is easier to rub it on a fine grater to sprinkle vegetables at the end of baking. Suitable Russian, Dutch, parmesan.

Finely chop the garlic with a sharp knife. This is a matter of minutes, but it is the pieces of garlic that make the vegetables tastier. Do not rush to grab the press.

We bake vegetables.

We cover deep and large baking dishes (about 30 * 20 cm) with foil. Without fanaticism, we lubricate them with oil using a silicone brush. Takes about 1 tbsp. spoon for each.

We will have 2 baking batches.

Batch #1 is firm vegetables that require longer heating times. We will send them to the oven first. These are potatoes, pumpkin and carrots. Combine ingredients in a large bowl. Add ½ of a hill of finely chopped garlic, salt, pepper to taste, a little oil (up to 1 tablespoon) and mix.

We put the mixture on the bottom of the prepared form with foil and set to bake for 7-10 minutes - at a temperature of 230-250 degrees.

Batch #2 - A mixture of zucchini pieces, bell peppers and the second half of chopped garlic. This mix is ​​also salted, pepper and mix, adding 1 tbsp. a spoonful of oil.

After 10 minutes of baking the first batch, led by potatoes, we take out the form from the oven and quickly spread the second mixture over the hot vegetables. We return the vegetables to the oven - for 20-25 minutes at the same temperature (230-250 Celsius).

Readiness benchmark - softened potatoes and carrots: a piece is easy to chop with a fork.

5 minutes before readiness, we take out a piece of cheese from the freezer and finely three. Sprinkle the forms with airy cheese chips - 1-2 minutes before turning off the fire. So the cheese has time to melt appetizingly.

Serve vegetables hot. Get ready to receive generous praise from the first tasters!

This recipe transforms beautifully for winter. Remove the zucchini and, if desired, add the sweet potato to the first batch of baking.

Or unusual cabbage - in company with bell pepper in the second part of the vegetables. Any will do: colored, broccoli, Brussels sprouts.

Recipe number 2: diet baked vegetables

For 4-5 servings we need:

• Broccoli - 1 small head (150-200 g)
• Cauliflower - ½ small head (about 200 g)
• Zucchini regular - 1 medium about 18 cm long
• Zucchini squash - 1 medium about 18 cm long
• Carrots - 2-3 pcs. medium slender
• Blue onion - ½ large onion
• Vegetable oil - 2 tbsp. spoons
• Balsamic vinegar (or lemon juice) - 2 tbsp. spoons
• Salt, pepper, spices - to taste

How to cook, we will tell you step by step.

In this recipe, single-layer and loose laying on a baking sheet is especially important.

Wash and dry vegetables thoroughly. Cut both types of zucchini into slices +/- 2.5 cm thick.

We disassemble curly cabbage into inflorescences, similar in size to squash pieces. We clean the carrots and cut them a little thinner than zucchini. We clean the onion and cut it into large cubes and lightly separate the onion petals with our fingers for slicing volume.

Put all vegetables in a large bowl. Add oil, vinegar, salt to the colorful mix and mix.

Preheat the oven to 220 degrees Celsius. Lubricate the baking sheet with oil. A brush or a piece of gauze will reduce the amount of fat. Arrange vegetables in 1 layer on a baking sheet. Lay the pieces loosely so that there is a little space between them, as shown in the photo below.

We send the loaded baking sheet to the preheated oven for about 25 minutes.

These baked vegetables are slightly savory and well reddened by the heat. They look like fried ones. At the same time, they have much less fat, and the taste is more saturated.

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.

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 cause the dish to be too greasy. 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 parchment paper. 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.

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