Cook baked vegetables in the oven. Delicious and healthy baked vegetables in the oven

The daily diet of a person must necessarily contain vegetables. They are rich in vitamins and minerals that are essential for the body. Most people try to lead a healthy lifestyle and prefer baked food instead of food prepared in the usual way. When baked, the useful components of the product are preserved, and its taste is revealed. This article will show you how to bake vegetables in the oven and show you the basic principles for preparing them.

How to bake vegetables in the oven - cooking features

Regardless of the choice of the method of baking vegetables (in foil, a pot, a sleeve or in a skillet), it is important to take into account some cooking rules.

  • For baking, choose good quality food without external damage or signs of rot.
  • If you bake root vegetables, then they must be thoroughly rinsed under running water and dried with napkins. They are cooked in the oven without foil or sleeves on a grill that is installed in the middle.
  • For kohlrabi cabbage, the same cooking rules apply as for root crops.
  • As for cooking peppers with tomatoes, they are baked in a baking dish on the top shelf of the oven. Cracked skin will indicate their readiness, but the total cooking time should not exceed 15 minutes.
  • You can cook vegetables in the oven separately or combine them with each other depending on the season and taste.
  • Vegetables and root vegetables can be cooked in one large dish or in portions.
  • It is customary to bake eggplants in slices or slices. Or combine with other vegetables and cut them in half along the fruit.
  • Cauliflower is baked unassembled, that is, the inflorescences are cut off from the base. They must be rinsed in warm water and dried with paper towels, only then placed in the oven.
  • Add spices to your taste before baking, but except for salt. It promotes the rapid release of juice from vegetables, as a result, the dish will turn out without a crust and dry.

How to bake vegetables in foil in the oven

Young potatoes are very tasty in the oven. Tomatoes and mushrooms are ideal for it. For the recipe you will need the following products:

  • young potatoes - 3-4 pcs.;
  • bell pepper with fleshy pulp - 2 pcs.;
  • champignons - 200 gr.;
  • tomato and onion - 1 pc.;
  • any vegetable oil;
  • soy sauce;
  • salt and spices to taste.

Recipe:

  • Potatoes do not need to be peeled. Rinse it well under running water. Then cut into rings.
  • Rinse the pepper as well, cut the stalk with seeds. Cut into wide strips.
  • Cut the tomato into rings, peel the onion and chop it into half rings.
  • Transfer the mushrooms to a sieve, rinse, cut into 4 parts. Chop the greens.
  • Transfer all products to a large container, add soy sauce, oil, herbs, spices (except salt). Stir the mixture well.
  • Cut the foil into large squares, put 2-3 pieces together.
  • Divide the mixture of vegetables into portions and place on foil, wrap tightly. Be careful not to create holes.
  • Preheat the oven to 200 degrees. Bake vegetables for no more than 20 minutes or until tender. Salt the finished dish and serve.

Advice. You can bake vegetables in the sleeve in the same way.


How to bake vegetables in pots in the oven

Dishes such as pots are convenient for serving meals in portions. You can cook vegetables in them not only in the form of stews, but also casseroles. All vegetables are used raw only.

Ingredients:

  • medium-sized potatoes - 5 pcs.;
  • carrots - 1 pc.;
  • cauliflower - 1 head;
  • pumpkin - 200 gr.;
  • onions - 2 pcs.;
  • hard cheese- 250 gr.;
  • milk - 3 tbsp. l .;
  • butter - 50 gr.;
  • herbs and spices to taste.

Cooking method:

  • Rinse all vegetables well, pat dry with paper towels. Peel carrots, potatoes and pumpkin, cut into cubes.
  • Disassemble the cauliflower by inflorescence. Cut large pieces into smaller pieces if necessary.
  • Peel, chop or cut the onion into half rings. Grate hard cheese. Chop the greens.
  • Transfer the vegetables to the pots. But since the top layer is often dry during baking, put the onion last - it will release the juice.
  • Pour in some milk, put a lump of butter on top. Add chopped spices. Cover the dish with a lid or foil.
  • For pots, you do not need to preheat the oven first. The dishes should heat up gradually. Therefore, put them in a cold oven and only then turn it on.
  • Set the cooking temperature to no more than 160 degrees.
  • After 20 minutes, add chopped herbs and hard cheese. Place the lid back on the pots and cook the vegetables for another 15-20 minutes.
  • Remove the finished dish from the oven. But you only need to put the pots on a wooden board. This will prevent them from cracking on contact with a cold surface.
  • Let the dish stand for a while before serving. So the walls of the pots will cool down, and the vegetables will have time to "reach".


Vegetables can be baked not only whole. There are many recipes for mashed potatoes, puddings, casseroles, or rolls. You can also stuff some vegetables with others.

Step 1: prepare the vegetables.

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


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

Step 2: stew vegetables in the oven.



Let the oven preheat until 180 degrees Celsius.
Transfer the vegetables to a baking sheet (or baking dish), sprinkle them with salt, your favorite spices (such as peppers or aromatic dried herbs) and drizzle vegetable oil... Stir well and place in the oven on a medium level. You do not need to add water, since the vegetables themselves will give juice, in which they will be stewed.


Cook vegetables in the oven for about 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 vegetables stewed in the oven.



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

If you want the vegetables to not brown at all, cover the baking sheet with foil.

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

  • You can supplement this vegetable mix (assorted) with cauliflower and / or Brussels sprouts, squash, asparagus beans, celery, broccoli. Fresh champignons (and for meat lovers - chicken wings or drumsticks), Provencal herbs, and basil will be a great addition.
  • Yield: 4-5 servings.
  • Cooking time - 1.5 hours.

How to deliciously bake vegetables in the oven in the sleeve:

Peel the garlic, rinse and chop with a grater or chop as fine as possible with a knife. Separate the soft dill greens from the tough stalks, rinse, shake (to keep as little moisture as possible) and chop with a knife too. Pour the required amount of oil into a small bowl, add the garlic and dill into it and stir.

Peel all vegetables from stalks and seeds, wash and wipe. It is not necessary to remove the skin from eggplant and zucchini (unless, of course, you are using young fruits). Cut your vegetables like this:

Potatoes, zucchini and eggplant - in circles or semicircles no more than 1 cm thick;
onions and carrots - in rings of 2-3 mm. thick;
divide the pepper into small segments;
break an ear of corn (it is very difficult to cut it raw) into rings about one and a half centimeters wide.

Put all the vegetables in a spacious bowl, add salt, pour the previously prepared oil with dill and garlic there, mix and leave to marinate for half an hour. During this time, it is advisable to stir the contents of the bowl several times.

In the meantime, preheat the oven to 200 ° C. Stir the vegetables again and transfer to a greased skillet. If during the pickling process a lot of liquid has formed in the vegetables, first discard the entire mixture in a colander, and then transfer it to the pan.

Put a baking sleeve on the pan, fix the ends with a stapler (or cover with a sheet of foil) and send to the oven.

Set the timer to 45 minutes. After half an hour, take out the pan, carefully cut or completely remove the sleeve and send it back to the oven for another quarter of an hour (focus on the softness of the vegetables) to brown the vegetables even more.

Delicate, colorful and very aromatic vegetable platter baked in the oven is ready.

Everyone knows that there is nothing healthier and more nutritious than vegetables. They help a person restore the composition of all nutrients and trace elements. In summer there is no lack of vitamins and recipes for the use of fresh products are very diverse. But in the cold season, you should think about how and how to make up for the lack of vitamins. Easy to cook vegetables in juicy soy brine in the oven as the video advises

In winter, you don't have to choose much, so both fresh greenhouse options and frozen ones are used. We suggest considering recipes on how to cook vegetables in foil in the oven from the products at hand.

Assorted vegetables in the oven in foil

Foil is the easiest way to bake food. Vegetables baked in foil will not burn, but will, as it were, languish in their own juice, remaining soft, appetizing and retain everything in themselves beneficial features... The advantage of this recipe is that you can bake fresh and frozen foods at the same time.

Ingredients:

  1. Potatoes (large) - 2 pcs.
  2. Onions - 1 pc.
  3. Carrots - 1 pc.
  4. Zucchini (small) - 1 pc.
  5. Capi pepper - 1 pc.
  6. Pumpkin - 100-200 gr
  7. Broccoli - 1 ghme
  8. Brussels sprouts - 1 ghme
  9. Tomatoes (small) -2 zhmeni
  10. Salt, spices - to taste
  11. Olive oil - optional

Cooking method - baking

Cuisine - worldwide

Preparation time - 15-20 minutes

Cooking time - 50-60 minutes

Servings - 2

Cooking method

Prepare vegetables. All that needs to be cleaned from the skin and husk, rinse.

Disassemble the broccoli into inflorescences, cut the large Brussels sprouts into 2-4 pieces, if desired, and use the small heads entirely. Divide the tomatoes in half.

Cut fresh young zucchini into slices. Chop medium carrots into rings of medium thickness. Chop the sweet pepper into strips.

Advice. Instead of capa, you can use any bell pepper or put them together.

Finely chop the onion head into half rings. Cut the potatoes and pumpkin into small cubes or cubes, then they will bake better.


In a deep bowl, mix together all the ingredients except the tomatoes. Season the platter with salt and spices to taste.

Advice. In order for the baked vegetables to cook at the same time and bake evenly, the size of the pieces used must be the same for all foods.


Cover the baking dish with foil. Put the chopped pieces on it. Place tomato slices on top of the assortment. Sprinkle everything lightly with vegetable oil.


Cover the entire dish with foil on top, place it in the oven. Bake vegetables in it for about 40 minutes. Then remove the foil lid and continue baking for another 10-15 minutes, allowing the top layer to brown a little.

Advice. The total cooking time will be individual in each case. How much vegetables need to be baked will depend on the volume and size of the food. But in any case, the minimum time is 30 minutes.

Allow the finished dish to cool slightly. Cheese lovers can place thin slices of cheese on top.


Arrange the products baked in the oven into portioned plates. Such a self-sufficient dish will become a delicious and light dinner. For a denser snack, these vegetables can be used as a side dish for meat.

An affordable and simple recipe for baked vegetables in foil can be found on the video

Sleeve vegetables with mushrooms

Oven vegetables can be cooked not only in foil, but also in a sleeve. Such recipes also turn out to be mouth-watering, juicy and vitamin-rich. There are no restrictions on the use of products as for foil, the composition is regulated by imagination and personal preferences.

Ingredients:

  • Potatoes - 4-5 pcs.
  • Champignons - 5-6 pcs.
  • Eggplant - 3 pcs.
  • Bulgarian pepper - 2 pcs.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Garlic - 1 clove
  • Vegetable oil - 2-3 t.spoons
  • Salt to taste

Cooking method

  • Cut the eggplants into slices and pour salt water over for a while. This is being prepared so that the natural bitterness will go away from it.
  • Prepare the rest of the vegetables by peeling them. Cut the tails of the peppers, peel the fruits of seeds and partitions.
  • For roasting in a sleeve in the oven, coarsely cut all the products into cubes.
  • Place them in a large bowl. Salt to taste and brush with vegetable oil. Mix everything carefully.
  • Place vegetables in a roasting sleeve. Fix it with clips on both sides.

Advice. If there is still space left in the baking bag, then it is better to make a couple of pricks on top with a skewer so that the sleeve does not burst during the cooking process.

  • Place the bag of vegetables in the oven dish. Bake the dish in a preheated cabinet.
  • Cook the side dish at 20 ° C for 45 minutes.
  • Serve hot baked vegetables. Top of each portion can be chopped with chopped herbs.

Most often, vegetables are cooked in the oven without additional funds, because easy to heat treatment, as can be seen here

Over time, the understanding comes that you can cook everything in the oven: from the simplest snacks to the most complex second courses. Not just possible, but necessary! This is often much easier and healthier than cooking in a pan. As for cooking vegetables, the oven will outperform any other kitchen appliance.

"With taste" will tell you in detail how to cook vegetables deliciously in the oven.

How to cook vegetables in the oven

Which vegetables to choose?

The first thing you need to pay attention to is the vegetable composition. The right combination of products and spices can hit you on the spot with just the aroma, let alone the taste. You need to know which vegetables to bake in the oven and which not to.

Suitable for baking

  • cabbage and cauliflower
  • potato
  • pumpkin
  • carrot
  • bell pepper
  • zucchini
  • eggplant

These vegetables are best used as a base. The list is not limited only to them, but we have given examples of the best options. The choice of these particular products is easy to explain: they retain their shape well, do not creep, do not dry and simply taste great when cooked in the oven.

What to combine with?

Vegetables are delicious on their own, but there is a list of additives that will perfectly enhance their flavor. To add flavor to your meal, match the ingredient with the vegetables.

Suitable for additive

  • garlic
  • ginger
  • lemon

For a whole baking sheet of vegetables, you will need 2 to 4 cloves of garlic, crushed, or a tablespoon of grated ginger, or one garlic onion, or half a lemon. You do not need to chop onions and garlic if you want to remove the additive after baking so that only the aroma remains. For the same purpose, you can use only lemon zest.

What to season and season with?

Season vegetables with a variety of oils. This is the best dressing that comes to mind when you want to experience all the variety of tastes.

Suitable for refueling

  • sunflower oil
  • olive oil
  • Coconut oil

But there are exceptions such as lard and chicken fat. Baked vegetables cooked with them, they somewhat lose their natural taste, but acquire very bright and mouth-watering notes.

Suitable as a spice

  • sage
  • turmeric
  • Bay leaf
  • thyme
  • curry
  • paprika
  • rosemary
  • different types of pepper

Add spices carefully. Use the bay leaf 20 minutes before the vegetables are done. If you are seasoning with herbs, one or two teaspoons should be sufficient.

How to emphasize the taste?

Oven baked vegetables will be ready after 40 minutes of simmering at 200 degrees. After removing the baking sheet from oven, you need to add the final touch. Not only spices will help to give a dish a very special taste!

Use

  • honey or maple syrup to add sweetness
  • nuts and crackers for a crispy texture
  • parsley, cilantro and dill to refresh the taste
  • vinegars and citrus juices to add sourness
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