Home Bakery products Vegetables in the oven simple recipes. How to cook vegetables in the oven. Do you season vegetables with oil?

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Vegetables in the oven simple recipes. How to cook vegetables in the oven. Do you season vegetables with oil?

Hello Galina!

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

Typical mistakes of 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 - maybe the best way utensils 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 tender, soft and fragrant dish with an amazing 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's better to cook once good 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.

Vegetables baked in the oven are always both tasty and healthy, and baked in the way described below is also very impressive! Recipe and step by step photos sent by our dear reader Olga Sh.

So, we offer you several options for baking zucchini and eggplant with tomatoes and cheese:

The method of baking products has an advantage over frying in its greater usefulness. Vegetables can be baked in the oven in any form: whole and chopped. When baked in foil or in a sealed container, the texture of vegetables is soft, closer to boiled. When roasting vegetables in open form, they should be lubricated with oil, which will preserve the juiciness and prevent their inside from drying out.

I suggest preparing baked vegetables by first stuffing them through the cuts with tomatoes and cheese. Cheese for baking is not taken yellow (it melts during baking and becomes harsh after cooling), but white curdled, such as Adyghe cheese or lightly salted feta cheese, which is suitable for baking without sacrificing taste, remains soft.

Vegetables baked in this way are similar to. Very tasty!

Vegetables baked in the oven - zucchini

Zucchini baked in the oven

Compound:

1 squash or zucchini 18 cm long (250-300 g)
100 g of Adyghe cheese (slightly salted cheese)
1 tomato (100 g)
spices: 1/2 tsp each oregano (oregano) and rosemary or tarragon (tarragon)
1/3 teaspoon salt
2.5 st. tablespoons vegetable or ghee

Cooking:

Remove the pan from the oven and put the baked vegetables on a large flat plate or immediately in the pan, carefully cut into portions with a knife with a knife.

Roasted vegetables are ready

If you cut each circle, we get small tasty “puff sandwiches” consisting of a soft vegetable base, juicy tomato and baked cheese, which are just the right fit for or.

Roasted vegetables - eggplant

Eggplant baked in the oven

Compound:

2 eggplants (280-300 g)
100 g of Adyghe cheese or feta cheese
2 tomatoes (130 g)
1-2 tsp dry basil or rosemary (or 2 tbsp fresh)
1/3 teaspoon salt
3 art. tablespoons of vegetable oil

Cooking:

As a result of stuffing, vegetables become larger both in length and in volume.

Bon Appetit!

Ready meal good served with rice or potatoes.

The second option for roasting vegetables

This option is convenient to use for 1-2 servings with vegetables that are small in length and diameter. Cuts are made not across, but along the vegetable.

Baked vegetables - zucchini

Compound:

1 small zucchini (150 g)
1 small eggplant (130 g)
100 g of Adyghe cheese (brynza)
1/2 large fleshy tomato (100-120g)
spices:
1 tsp dry rosemary (or 1 tablespoon fresh)
1/2 tsp oregano
1/3 teaspoon salt
3 art. tablespoons olive or sunflower oil

Cooking:

Bake

Ready vegetables are good to serve with.

Baked vegetables - eggplant

That's all! Be sure to try this dish - it is very simple, affordable and delicious! There is also a third baking option -.

Bon Appetit!

P.S. if you like the recipe.

Olga Sh recipe author

Our health! Let's lose weight deliciously! Recipe for cooking vegetables from me.

Good day to everyone who looked into my Diary! The holidays are over, but the weight gained during this time has remained! Therefore, I have a wonderful and proven way to get rid of extra pounds - easy and simple! Gotta love vegetables! There is one of the cooking options that I will now share with you!

I took the vegetables that I had in the refrigerator: These are eggplant, zucchini, carrots, cauliflower, bell peppers, onions, garlic. The composition of vegetables can be changed according to your desire. It can be: beets, white cabbage, leeks, celery, potatoes, etc. etc.

Wash vegetables, peel and cut into large pieces. Place them in a baking dish in the oven.

We cover with a lid.

And put in the oven.

We bake at a temperature of 180-200 degrees, 45-50 minutes.

Take it out of the oven and your vegetables are ready!

They are very tasty and healthy, and most importantly, without the fat that we use for cooking (especially eggplant absorbs) ... Ready-made vegetables can be seasoned to your liking - add soy sauce or a little olive oil. And if you like poultry meat (chicken or turkey), then the meat, cut into small pieces, can be added to vegetables 20 minutes after the start of cooking. After removing the saucepan from the oven, just put the meat on top, then it will put its juice on the vegetables! Cover with a lid and return to the oven for the remaining time! My daughter takes these vegetables with her to work for a snack. So everything is time-tested! I wish you good health, good luck and good mood!

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Vegetables in the oven - the dish is more vegetarian, but absolutely everyone will like it, because. It may well become an appetizing side dish for meat or fish. How to deliciously bake vegetables in the oven, vegetarian recipes with photos read on.

Vegetarian Recipes: Roasted Vegetables

The simplest and famous dish from a vegetable in the oven - ratatouille. classic recipe vegetable dish Ratauille will be, but a little later. In the meantime, I offer you my version of a familiar dish in a new way.

Recipe Vegetables in the oven with garlic filling

Ingredients:

vegetable marrow
eggplant
tomatoes
bell pepper
onion
lemon
garlic
greenery
vegetable oil
pepper

Cooking method:

1. Wash and dry vegetables. 2. Cut the zucchini into large circles.

3. Cut the eggplant as well as the zucchini, only make the circles thinner.

4. Dense tomatoes cut into circles of medium thickness.

5. Peel and cut onions into half rings.

6. Cut the bell pepper in half, remove the seeds and cut off the stem. Cut the pepper into large strips.

7. Squeeze juice from half a lemon.

8. Squeeze 3-4 garlic cloves through a press into a bowl of lemon juice.

9. Finely chop the greens.

10. In a bowl with juice and garlic, add greens and 3 tbsp. l. vegetable oil. Rub everything with a pestle.

11. Put the vegetables in a baking dish, alternating vegetables beautifully. Sprinkle vegetables with garlic filling and put in a preheated oven. Bake vegetables for 20 minutes at 200 degrees.

12. Then remove the form and cover the top with foil. Put the baking sheet with vegetables for another 40 minutes in the oven.

Drizzle with vegetable oil before serving. You can hold under the grill in the oven for a beautiful fried crust.

Vegetables are associated with summer. And no matter what time of the year it is outside the window, I suggest remembering bright greens and fresh vegetables. And of course cook summer dish with a funny name.

Oven baked vegetables "Lazy Summer"

Ingredients:

potato
carrot
red bell pepper
garlic
lemon
parsley
pepper
vegetable oil
rosemary and thyme

Cooking method:

Wash the vegetables thoroughly and cut into medium pieces.
Pour 2-3 tbsp into a bowl. l. vegetable oil and 1 tbsp. l. lemon juice.
Cut greens finely. Chop the garlic or pass through a press.
Put greens with garlic in a bowl with oil and lemon juice.
Pour the mixture over the prepared vegetables.
Leave the vegetables to marinate for 2 hours.
Line a baking sheet with baking paper.
Arrange vegetables on a baking sheet.
Put a couple of sprigs of rosemary and thyme on top of the vegetables.
Bake vegetables for about an hour at 220 degrees. It turns out a bright and tasty summer dish.

And finally, the promised recipe for a French vegetable dish from the oven.

Video recipe "Ratatouille"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Vegetables are a real storehouse of vitamins and useful substances. However, it is important to be able to cook them properly so that they retain all their valuable properties. An excellent option is roasting vegetables in the oven. At first glance, the process is extremely simple, but upon closer inspection, it no longer seems that it is so easy.

We have identified 6 main mistakes that housewives often make when baking vegetables in the oven. The enemy must be known by sight!

1. Cut vegetables arbitrarily

Perhaps the most violated by housewives is the rule of baking vegetables. Often, tomatoes, peppers, champignons and eggplants are cut according to the situation in the form of pieces of completely different shapes and sizes. In order to get an evenly cooked dish, you should pay more attention to cutting vegetables. They should be about the same size. Pieces should not be too big or too small.

If you are cooking in the oven instead of the grill, you will need a small amount of oil to grease the baking dish and drizzle over the chopped vegetable pieces. However, it is a mistake to think that all vegetables require the same amount of oil. Porous vegetables such as mushrooms or eggplant require slightly more oil than root vegetables. However, it is important not to overdo it. Otherwise, your dish will turn out too fatty. Two tablespoons of olive oil will be enough. By the way, do not forget about spices and herbs.

3. Bake vegetables in a dish that comes to hand first

It is best to bake vegetables on a baking sheet. Use special baking paper. It should be slightly greased with oil, like the vegetables themselves. This way they cook more evenly. It's no secret that vegetables release steam when baked. On a flat surface, it will evaporate equally and won't cause some of the pieces to burn. In addition, it will be more convenient for you to turn carrots, potatoes, champignons or any other fruits that you want to cook.

4. Leave no empty space

If you decide to bake vegetables, this does not mean that you can just pour them into the appropriate dishes and put them in the oven. In order for the vegetables to be fried evenly, to be crispy, but at the same time tender and soft in taste, it is important to leave free space between them. The fact is that when baking, they emit steam, and in cramped conditions, as a result, they boil soft. This cooking tip will also help you get your vegetables a nice golden brown color.

5. Bake vegetables at the lowest possible temperature

It is best to bake vegetables at a temperature not lower than 200 degrees. If you leave them longer, but at lower modes, then you risk getting fruits that are not fried enough on the outside. If you want to get well-caramelized and golden brown vegetables, you need to slightly increase the temperature and bake them for at least 30 minutes.

6. Do not stir the vegetables during the roasting process

Of course, this does not mean at all that you should constantly keep your finger on the pulse and, armed with a spatula, actively turn over tomatoes, zucchini and carrots. However, not stirring the vegetables at all is also a big mistake, because then on the one hand they will turn out ruddy and juicy, and on the other - pale and not entirely appetizing. As a rule, vegetables are baked for 30-40 minutes. During this time, it is enough to turn them over 1-2 times.

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. Understanding that baked dishes are much healthier than cooked food 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.

Fundamental rules

As 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 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 ingredients in a deep bowl, season with soy sauce. Cut the foil into squares. Spread a mixture of vegetables on them and wrap in a bundle. 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 as separately, for example, lean stew, and with meat - roast. Vegetables cooked in this way are very fragrant and juicy. By following the following 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;
butter;
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 the pickled vegetables to the 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 the baking dish 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, and beets for 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 traditional way. Bon Appetit!

Oven baked vegetables are a delicious and healthy dish that every housewife should be able to cook. In our article, we have collected interesting recipes vegetable dishes that will help you keep 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. Thanks to its unusual taste, eggplants are suitable for holiday 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. Dip the prepared vegetables in food processor and grind. 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. Until the pieces are juicy, dip them in the sauce and arrange 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 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 in salted water until half cooked one kilogram vegetable mix(may include cauliflower, green beans, carrots, green peas), and then drain 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 to the mixture grated cheese and stir 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 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 them 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.

The first summer vegetables, juicy, young, bright and so healthy after a long winter! I want to quickly get enough of vitamins, every day pleasing myself delicious meals. Fry, boil, steam and, of course, bake - a lot of options not only in ingredients, but also in cooking technique. For every taste! Whole or almost whole baked vegetables in the oven on a baking sheet - that's my choice.

I suggest taking a stroll through the farmers market or stopping by the nearest fruit stand where you can buy the first summer harvest. I managed to find young beets, carrots, zucchini, green pea and mushrooms. Here from them it will be possible to cook a delicious dinner - vegetables baked in the oven on a baking sheet with olive oil. I just bake them with butter and ground pepper, although you can cook or (zucchini, eggplant and pepper circles - with tomato sauce).

Ingredients:

2 small beets;
1 carrot;
1 zucchini;
7-10 pcs. champignons;
7-10 pods of green peas;
vegetable oil;
a mixture of ground peppers;
sea salt.

How delicious to bake vegetables in the oven

I bake vegetables without foil, I like it when all the ingredients are browned, but remain juicy inside. But with foil, vegetables are steamed more.

I washed all the ingredients well, but I didn’t peel either carrots or beets, since the skin of young vegetation is tender, it’s quite possible to eat it.

She laid out the beets, cut into halves, in a baking dish. And zucchini rings.

On top of the beets - carrots. Also the second layer is mushrooms. Thanks to the layers, all vegetables will be saturated with juice, moisture will not evaporate quickly. It's a secret delicious baked vegetables without foil.