Calories: Not specified
Cooking time: not specified
Vegetables can be baked different ways: on the grill, on coals, in the oven and even on the stove, putting a grate or a fire divider on an open flame. In the summer, in the country or at a picnic, of course, it is better to bake vegetables on the grill or on coals - it will turn out very tasty and fragrant. At home, you will have to choose between a stove and an oven. I suggest choosing the first option as more familiar and affordable. In the oven, vegetables also turn out delicious, and so that they do not stick to the baking sheet, it must be covered with foil.
The ready-made salad of baked vegetables tastes very good, but it will become even better if the salad is allowed to brew for at least a couple of hours. It can be served as cold appetizer as a side dish to meat dishes, fried and baked potatoes, fish and simply with fresh bread.
Ingredients:
- eggplant - 1 large;
- Bulgarian pepper - 2-3 pieces;
- thick-skinned tomatoes - 4-5 pcs;
- garlic - 3-4 cloves;
- purple onion - 1 pc;
- cilantro or parsley - a large bunch;
- olive oil - 3 tbsp. l;
- salt - to taste;
- ground black pepper - a third of a teaspoon.
Step by step recipe with photo:
Prepare everything for roasting vegetables. Preheat the oven to 200 degrees. Wash vegetables and wipe dry. Put a piece of foil on a baking sheet, put eggplant, tomatoes and peppers on the foil. We send it to the oven for half an hour.
No less delicious. 
After half an hour, we take out the vegetables, immediately transfer the tomatoes and peppers to a plate and place them in a tight plastic bag. We tie the package. We leave it like that for 10-15 minutes. The peel from the vegetables will come off, they will be very easy to peel. 
Remove the skin from the eggplant and leave to cool. 
We take out the tomatoes and peppers from the bag. Peel off the skin, take out the stalk with seeds from the pepper (who loves a whole pepper - you can leave it, tear off only the stalk). We do not pour out the juice released from the tomato and pepper, we will also add it to the salad of baked vegetables.
We cut the eggplant into small pieces or chop with a knife into an almost homogeneous mass.
Peppers and tomatoes cut into medium-sized cubes.
Finely chop the garlic, cut the onion into small cubes. Onions can also be taken as ordinary onions, with which the salad will turn out sharper. Finely chop parsley or cilantro. Take more greens, it will also give its taste and aroma to a salad of baked vegetables.
Transfer all chopped vegetables to a bowl. Season with salt and black ground pepper. Watering olive oil. It may seem that the salad has a lot of oil, but it is not. Baked vegetables absorb oil well, the salad will turn out juicy, but not oily.
We mix all the vegetables and leave to soak in aromas and taste for several hours. You can try the salad immediately after preparation and when it is infused - the difference in taste will be noticeable, and of course it will be in favor of the infused salad. If the taste seemed fresh (this can be if the tomatoes are greenhouse, tasteless), then season the salad with lemon juice.
Serve the roasted vegetable salad slightly chilled or room temperature. Bon Appetit!
Author Elena Litvinenko (Sangina)
Recall that last time we prepared
Many people think that vegetarian food is not particularly diverse, and due to the replacement of protein foods (meat, fish, dairy products) with carbohydrates (cereals, fruits), it can lead to weight gain. In fact, this is far from the case - and on a vegetarian diet, you can successfully lose weight. It is important that the basis of your diet is not high-carbohydrate foods, but vegetables, including baked ones.
Diet and vegetarian meals
The basis of any diet is to consume fewer calories than you expend. To speed up the result, many nutritionists resort to eliminating carbohydrates or fats, increasing the amount of protein and fiber.
Attention! A vegetarian diet is great as a weight loss diet because it eliminates many high-calorie foods, as well as animal fats. The emphasis is on plant foods, which for the most part contain few calories and are absorbed by the body longer.
As second courses, vegetarians usually choose vegetables in combination with complex carbohydrates or just a vegetable salad. This option is perfect for a carbohydrate-free diet. Also, baked vegetables can be consumed on a low-fat diet, but then it is important to prepare a salad without adding sauce.
Options with photo
Roasted vegetable salads are one of the main vegetarian dishes. The dish saturates the body for a long time, contains many trace elements and fiber, which is responsible for maintaining the normal functioning of the intestines. There are a huge number of vegetable salad recipes that will make your menu tastier and more varied. How to cook them, as well as some tips and tricks, read below.
In the oven
Salad with a bright taste, which is perfect for the summer season. This dish goes well with any cereals, as well as with yeast-free tortillas.
Take the following ingredients: 
- red bell pepper - 200 g;
- green bell pepper - 200 g;
- 2 small eggplants;
- cherry tomatoes - 7-8 pieces;
- garlic - 1 clove;
- olive oil - 3 tablespoons;
- a bunch of fresh parsley;
- juice of half a lemon.
Peel the eggplants from the peel and seeds, cut into circles. cut peppers large straws and just cut the cherry tomatoes in half. Mix all the vegetables and bake in the oven at 200 degrees for 25-30 minutes, after pouring them with half the olive oil.
Grate the garlic on a fine grater. Remove vegetables from oven and sprinkle with grated garlic, then drizzle with lemon juice and remaining oil mixture. The salad is ready to serve.
On the grill
Vegetables cooked on the grill are fragrant and juicy. The dish is easy to prepare and eaten in just minutes.
You will need:
- zucchini - 200 g;
- eggplant - 200 g;
- red bell pepper - 1 pc.;
- large tomatoes - 2 pcs.;
- carrots - 1 pc.;
- red onion - 1 pc.;
- garlic - 2 cloves;
- a branch of basil;
- 4 tbsp olive oil;
- 1-2 tbsp lemon juice;
- ground black pepper and salt to taste.
Wash vegetables, dry with a towel. Put all the vegetables, except for onions and carrots, on the grill and cook until roasted on both sides.
Attention! You can determine the readiness of vegetables by the peel: if it is easily removed, then they are ready.
Peel the vegetables from the peel and seeds, cut into large strips of the same size. Add chopped red onion, grated garlic clove and herbs to the salad. Mix everything thoroughly, pour over a mixture of lemon juice and oil, if desired, additionally add salt and pepper.
With pumpkin and pomegranate seeds
This salad can be prepared not only in the summer, but also in the autumn-winter season. It has a bright taste and will become a real decoration of your table.
Salad Ingredients:
- small pumpkin;
- grains of one pomegranate;
- pine nuts - 100 g;
- arugula - 100 g;
- 2 sprigs of basil;
- 1/2 lemon;
- 1/2 orange;
- olive oil - 2 tbsp;
- oil with a rich taste and aroma (sea buckthorn, sesame, pumpkin) - 1 tbsp. (if not, then double the amount of olive oil);
- pomegranate sauce - ½ tbsp;
- pepper and salt to taste.
Peel the pumpkin from the peel and seeds, cut the pulp into strips and bake in the oven at a temperature of 180 degrees for 25-30 minutes. Mix baked pumpkin, pomegranate seeds, pine nuts and herbs. Prepare the dressing: to do this, mix citrus juice, oils and pomegranate sauce, mix the ingredients well. Pour ready meal refueling.
With beets and apples
A hearty salad with an amazing mix of sweet, sour and bitter flavors. To prepare the dish you will need:
- medium-sized beets - 2 pcs.;
- red sweet apple - 1 pc.;
- sour green apple- 1 PC.;
- red onion - 1 pc.;
- pine nuts 70 g;
- half a lime;
- honey - 2 tablespoons;
- a bunch of greens;
- olive oil - 3 tbsp.
Peel the beets and place in the oven for 40-50 minutes at 190 degrees. Grate baked beets and peeled apples on a medium grater, add onion sliced in half rings to them. To prepare the sauce, mix the juice of half a lime, honey, olive oil. Pour the dressing over the dish, garnish with herbs and pine nuts.
Hearty with pasta
This dish is perfect for a full meal. It contains complex carbohydrates, fiber and protein.
Required Ingredients:
- paste durum varieties wheat - 200 g;
- zucchini - 150-200 g;
- 1 medium-sized zucchini;
- red bell pepper - 2 pcs.;
- cherry - 7-8 pcs.;
- green bell pepper - 2 pcs.;
- garlic - 2 cloves;
- a bunch of basil;
- walnuts - 30 g;
- olive oil - 3 tbsp.
Boil pasta in lightly salted water according to package instructions until tender. Cut the zucchini, zucchini, peppers and cherry tomatoes into large pieces, sprinkle with a spoonful of oil and bake in the oven for 25-30 minutes at a temperature of 190 degrees. It is most convenient to bake vegetables on foil.
Mix pasta with vegetables. For the sauce, grate the garlic on a fine grater, mix with the remaining oil. Pour the finished dish with the resulting sauce, garnish with nuts and basil.
- For the base of the baked salad, use vegetables such as zucchini, eggplant, zucchini, pumpkin. To saturate the body with useful Omega-6 and Omega-9 fatty acids, as well as to give the dish an unusual taste, you can add various nuts (pine nuts, walnuts, almonds) and seeds (flax, milk thistle) to the salad.
- It is very easy to prepare dressing for vegetable salad, you just need to mix olive oil with lemon or lime juice in a 1: 1 ratio. If you want to give the sauce a sweet taste, then add honey to it.
- An excellent solution would be to decorate the salad with sprigs of parsley, basil or arugula. In addition, greens can give the dish a special flavor. If you want to dine vegetable salad, then for greater satiety it can be mixed with durum wheat pasta or any cereal (brown rice, couscous, bulgur).
Useful video: cooking khorovats
Khorovac is National dish Armenian cuisine. Very tasty, juicy, and also low in calories. How to cook it on an open fire, see the video below.
Conclusion
Regular consumption of baked vegetable salads will help you lose weight without harm to health, diversify your menu and try your own recipes. This salad will definitely please the whole family and will become one of your favorite everyday dishes.
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Vegetable dishes are very healthy and popular among those who are trying to adhere to the principles of a healthy diet.
French salad as a national dish of Russian cuisine
Vinaigrette - famous and beloved Why is it called a French word? Probably because the original French sauce made from vinegar (vinaigre), vegetable and mustard was used for its dressing. This salad became especially popular in the nineteenth century, when the Russian nobility knew French better than their native language. Vinaigrette has taken root in our country so much that the word "vinaigrette" has even acquired figurativeness and is often used as a synonym for the word "mess".
What is a vinaigrette
Classic vinaigrette is made from boiled vegetables: beets, potatoes and carrots, pickles or sauerkraut and fresh green or onion. Sometimes they add beans soaked in milk, fresh apples, boiled eggs, canned green pea and so on, according to the taste of the cook. It is seasoned simply with mayonnaise or mayonnaise combined with sour cream, various vegetable oils and natural fruit vinegars. Each chef considers his recipe classic and unique at the same time.
Boiling in water or baking in the oven?
Usually vegetables for vinaigrette are boiled in boiling water, but it's no secret to anyone that in doing so they lose almost all their beneficial features Moreover, vegetables lose their taste. The most gentle thermal preparation for them is baking at a high temperature without water. At home, an oven can be used for this purpose. As for vinaigrette, so that they retain their taste, color and nutrients as much as possible? It's not very difficult. For vinaigrette, beets, potatoes and carrots are prepared in this way. can be done differently.
First baking option
If you like natural taste products, in addition, you seek to extract from them the greatest benefit then bake the vegetables unpeeled. Choose beets and potatoes that are about the same size. Carrots in diameter should also be no less than them. Rinse vegetables well in clean water. If there is soil residue on them, then use a brush. Since your vegetables are the same size, their cooking time will be the same. If only very large beets were found, then, naturally, they will bake longer. Root crops are baked in an open form, spread out on a baking sheet or wire rack. Usually at a temperature of 220 degrees, baking lasts from 20 to 40 minutes. The time depends on the size of the fruit. Their readiness is determined by a wooden toothpick or knife. If, when pierced, they easily and effortlessly enter the pulp, then the vegetables are ready. Now they can be cooled, peeled and used in a vinaigrette. With this method, carrots, beets and potatoes lose some moisture, but there is a way to bake vegetables in a vinaigrette oven so that they remain juicy.
Second baking option
In order for vegetables to retain their juice as much as possible, they should be cooked in a closed container with a minimum of free space. Foil is perfect for this. Thin aluminum sheets are a very convenient and practical material that has long been loved by culinary specialists. Roasted vegetables in foil will cook the best. All root crops should be individually wrapped in two layers of foil and laid out on a baking sheet. You can sort them by size and pack the same ones in double foil together, and, for example, beets (as they are usually much larger than potatoes) wrapped separately. The tops and the thin end are cut off from the beets, and the places of the cuts are smeared with vegetable oil.
It happens that vegetables burn or stick to the foil. There is a secret on how to bake vegetables in a vinaigrette oven to avoid such a nuisance. To do this, use baking paper, preferably with a Teflon coating. If there is such paper, then potatoes, carrots and beets can be baked, having already chopped them for salad. The beetroot is baked separately, otherwise it will color the carrots and potatoes, and the vinaigrette will lose its original color variegation.
Are you asking how to bake vegetables in a vinaigrette oven to get the perfect taste, healthiness and beautiful color saturation? Here we can safely advise the last option, when chopped vegetables are first wrapped in baking paper, and then sealed in foil. It is advisable to pre-sprinkle beets peanut butter. Why peanuts? Firstly, it is one of those rare oils that do not lose their properties during heat treatment. Secondly, it will protect other vegetables from staining. Thirdly, it will give a wonderful flavor to the beets and the whole salad. Shredded vegetables cook much faster than whole ones.
Vinaigrette salad is the best suited for experimenting with the composition and methods of preparation. He is always a welcome guest holiday table, and on the table of those who fast or follow a diet.
