What vegetables are best to bake in the oven. Baked vegetables in the oven recipes for cooking in pieces. Six common mistakes when roasting vegetables in the oven. Vegetables baked in the oven with cheese
The popularity of oven-cooked dishes is increasing every day. In addition, it is now fashionable to lead a healthy lifestyle. This includes giving up bad habits, regular exercise, and proper nutrition. Realizing that baked dishes are much healthier than food prepared in the usual way, young housewives are wondering how to bake vegetables in the oven.
I would like to immediately note that dishes prepared in this way are not only healthy - they have unique taste and aroma. This treat is perfect for a holiday table and will delight your household on a weekday. The main thing is to prepare it correctly: do not dry it out, and certainly not serve it half-raw.
In addition to meat, fish and poultry, almost any vegetables and most fruits can be baked in the oven. Products processed in this way are an ideal option 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, it is recommended that young and inexperienced housewives first learn 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.
Basic Rules
How to bake vegetables in the oven - in foil, in pots, in a frying pan, with cheese or in a sleeve - depends on the recipe and skills. But before you move on to cooking, it’s worth remembering the basic rules:
1. For baking, choose only undamaged, clean products of very high quality.
2. Before cooking, root vegetables should be thoroughly washed and dried with a paper towel, but not peeled. It is advisable to bake them on a wire rack set to the middle position in the oven.
3. Wash the peppers and tomatoes well. The baking tray with these vegetables should be placed in the upper part of the oven. Cook them for 10-15 minutes until the skin cracks.
4. Roast 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 fine cutting is also an option.
7. Remove the leaves from the cauliflower and divide the head of cabbage into forks, which should be washed and dried before placing in the oven.
8. Vegetables should not be salted before baking, otherwise juice will begin to leak out of them, and the dish itself will turn out limp and without a crust. This can be done before serving.
How to bake vegetables in the oven? In addition to the above basic rules, one more should be added. Many fruits can be prepared not whole, but in pureed form: puree, 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 should be fleshy, without damage, eggplants should be mature and firm. It is recommended to take young zucchini, and only large and medium ripe tomatoes.
3. For eggplants, zucchini and peppers, the stalk must be removed.
4. Each potato can be wrapped separately, but red and yellow peppers can only be wrapped together.
5. Eggplants, tomatoes and zucchini, like potatoes, are packaged individually, but so that the foil makes a pouch. Then it will be easy to open it to check the vegetable for readiness.
6. Tomatoes are baked for 15 minutes at 180 degrees. Other vegetables, except potatoes - 30 minutes.
7. To check the doneness 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 eggplants are checked with a fork. It should fit easily into the finished product.
Most often, whole potatoes are baked in foil. Subsequently, it can be stuffed. Before cooking, potatoes should be salted, rubbed with spices and wrapped in foil. It simmers in the oven for about an hour, then is cut in half and stuffed.
The simplest recipe: baked potatoes with champignons
Products you will need:
- 2 large potatoes;
- red Bell pepper;
- bulb;
- 6 fresh champignons;
- parsley and dill - 30 grams each;
- 4 cloves of garlic;
- soy sauce - 4 tablespoons.
Peel the vegetables. Cut the potatoes into cubes, the pepper into strips, and chop the onion as finely as possible. Wash the mushrooms and cut into four parts. Finely chop the greens and garlic. Mix all ingredients in a deep bowl, season soy sauce. Cut the foil into squares. Place them on them and wrap them in a knot. Bake for 30 minutes at 200 degrees. Determine the readiness of the dish by looking at the potatoes. Cooked vegetables in foil (in the oven) are salted and peppered only before serving. Spicy lovers can add crushed garlic.
Cooking in pots
We suggest you make baked vegetables in pots. They are prepared in the oven in the form of a portioned dish. Moreover, they bake both separately, for example, a lean stew, and with meat - a roast. Vegetables prepared this way are very aromatic and juicy. By following these rules, you can easily prepare a delicious dinner that every family member will enjoy. So, remember:
1. Place vegetables in a pot raw. This way they will steam and become more flavorful.
2. You don’t have to use oil at all.
3. If you have to add water or broth during the cooking process, use only hot liquid, and in small quantities. Otherwise, hot dishes may crack.
4. Pots prepared for baking are placed only in a cold oven.
5. Since the top layer always dries out during cooking, it is better to place vegetables on top that give juice - onions and tomatoes.
6. You should always close the pot tightly with a lid or foil, but best of all with dough. This makes the dish original.
7. The usual temperature regime for vegetables that are baked in clay dishes is 160 degrees.
8. Remove the finished pots from the oven only onto a wooden stand, and under no circumstances onto a burner or 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 little.
Let's move on to practice
One of best recipes- this is summer. It includes:
- potato;
- carrot;
- cauliflower or any other;
- pumpkin;
- greenery;
- milk - 3-4 tablespoons;
- oil;
- salt pepper.
Cooking process
There are no strict proportions in this recipe. It all depends on taste preferences. The main ingredient is potatoes. There should be more of it than other products. You need to add very little pumpkin, carrots and onions. Peel, wash and cut the vegetables into cubes. Place everything in pots, add salt and pepper. Place 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. Before serving, sprinkle the stew with herbs.
Cooking in the sleeve
Baked vegetables in the oven - in the sleeve - are more aromatic than boiled or steamed. They can be served as a side dish or as independent dish. Salads made from these 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. The sleeve should be placed on a baking sheet or other heat-resistant dish with a flat bottom, and under no circumstances on a wire rack.
3. To make the dish with a crust, 10-15 minutes before it’s ready, cut the film on top and push its edges apart. Be careful not to get burned by the steam!
You can prepare an excellent side dish in the sleeve - baked potatoes with mushrooms. Required Products:
- 1 kg of potatoes;
- 500 grams of champignons;
- two small zucchini squash (or one pumpkin);
- large onion.
For the sauce you will need:
- 4 tablespoons of vegetable oil;
- 2 teaspoons paprika;
- 4 tablespoons of mayonnaise;
- 2 teaspoons dried parsley;
- salt and fresh herbs- taste.
Cooking process
Wash, peel and cut vegetables. Prepare the sauce in a bowl and add the remaining ingredients. Mix everything carefully and set aside for 25-30 minutes. Preheat the oven to 180-200 degrees. transfer to sleeve. Bake for 30-40 minutes. Then turn off the oven and let the dish stand for another 10 minutes. Place 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
Oven-cooked vegetables with cheese is a dish that is perfect for vegetarians. It is best to bake this dish in pots or other heat-resistant containers. Basic cooking rules:
1. All vegetables are cut into equal pieces, but not large, and placed in a container for cooking in layers.
2. Do not compact the crushed products, but fold them loosely so that the sauce can penetrate properly into all layers.
3. Sprinkle any dish on top and cover it with pieces of butter.
4. Place the pot in a preheated oven for 30-45 minutes, temperature setting - 180 degrees.
The most common recipe: baked tomatoes with cheese
For this dish you will need the following products:
- ripe tomatoes;
- zucchini;
- potato;
- sauce.
Wash and chop all vegetables. Grease the baking dish vegetable oil. Fold all ingredients in layers. The sauce is chosen to taste. Sprinkle grated cheese on top of the dish and butter. Bake for 40 minutes over medium heat. As soon as a crust forms, you can turn it off. Decorate the finished dish with sprigs of herbs.
Prepare delicious vegetables It’s easy in the oven if you follow all the above rules. It only remains to add that baked products can be served as separate dish or as a side dish. If you choose the second option, then you should consider what they are best suited to. So, potatoes, beans, peas or Brussels sprouts, and for stewed pork - beets.
Conclusion
Knowing how to bake vegetables in the oven, you can significantly diversify your menu and at the same time maintain your figure. But it’s even more pleasant to realize that such food is much healthier than dishes prepared in the traditional way. Bon appetit!
Already read: 10,000 timesVegetables 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 photo read on.
Vegetarian recipes: oven-roasted vegetables
The simplest and famous dish from a vegetable in the oven - ratatouille. The recipe for the classic vegetable dish rataouille will come, 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 sauce
Ingredients:
- zucchini
- eggplant
- tomatoes
- bell pepper
- onion
- lemon
- garlic
- greenery
- vegetable oil
- salt
- pepper
Cooking method:
1. Wash and dry vegetables.2. Cut the zucchini into large slices.
3. Cut the eggplant in the same way as the zucchini, only make the circles thinner.
4. Cut dense tomatoes into medium-thick slices.
5. Onion peel and cut into half rings.
6. Cut the bell pepper in half, remove the seeds and cut off the stalk. Cut the pepper into large strips.
7. Squeeze juice from half a lemon.
8. Squeeze 3-4 cloves of garlic through a press into a bowl of lemon juice.
9. Chop the greens finely.
10. Add greens and 3 tbsp to a bowl with juice and garlic. l. vegetable oil. Grind everything with a pestle.
11. Place the vegetables in a baking dish, alternating the vegetables nicely. Sprinkle the vegetables with garlic sauce and place in a preheated oven. Bake vegetables for 20 minutes at 200 degrees.
12. Then remove the pan and cover the top with foil. Place the baking sheet with vegetables in the oven for another 40 minutes.
Before serving, sprinkle with vegetable oil. You can keep it under the grill in the oven for a nice crispy crust.
Everyone associates vegetables with summer. And no matter what time of year it is outside the window now, I suggest you remember the bright greenery and fresh vegetables. And of course, prepare a summer dish with a funny name.
Vegetables baked in the oven “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.
- Finely chop the greens. Chop the garlic or pass through a press.
- In a bowl with oil and lemon juice lay out the greens with garlic.
- Pour the mixture over the prepared vegetables.
- Leave the vegetables to marinate for 2 hours.
- Line a baking tray with baking paper.
- Arrange the vegetables on a baking sheet.
- Place 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 to be a bright and tasty summer dish.
And finally, here is the promised recipe for a French vegetable dish from the oven.
Video recipe "Ratatouille"
Have fun cooking and be healthy!
Always yours Alena Tereshina.
- This vegetable mix (assortment) can be supplemented with cauliflower and/or Brussels sprouts, squash, green beans, celery, and broccoli. A great addition would be fresh champignons(and for meat lovers - chicken wings or drumsticks), Provençal herbs, basil.
- Yield: 4-5 servings.
- Cooking time – 1.5 hours.
How to deliciously bake vegetables in the oven in a sleeve:
Remove the husks from the garlic, rinse and chop with a grater or chop as finely as possible with a knife. Separate the soft dill from the hard stems, rinse, shake (so that as little moisture as possible remains on it) and also chop with a knife. Pour the required amount of oil into a small bowl, throw in the garlic and dill and stir.
Peel all vegetables from stems 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 the vegetables roughly like this:
Potatoes, zucchini and eggplant - in circles or semicircles no more than 1 cm thick;
onions and carrots - in rings 2-3 mm. thick;
Divide the pepper into small segments;
Break the corn on the cob (cutting it raw is very difficult) into rings about one and a half centimeters wide.
Place all the vegetables in a spacious bowl, add salt, pour in the previously prepared oil with dill and garlic, stir and leave to marinate for half an hour. During this time, it is advisable to stir the contents of the bowl several times.
Meanwhile, preheat the oven to 200°C. Stir the vegetables again and place in a greased frying pan. If a lot of liquid has formed in the vegetables during the pickling process, first drain the entire mixture in a colander and then transfer it to the frying pan.
Place a baking sleeve on the pan, secure the ends with a stapler (or cover with a sheet of foil) and place in the oven.
Set the timer for 45 minutes. After half an hour, take out the frying pan, carefully cut it or completely remove the sleeve and put it back in the oven for another quarter of an hour (focus on the softness of the vegetables) so that the vegetables brown even more.
Tender, colorful and very aromatic assorted vegetables baked in the oven are ready.
- What to bake -
There are no special tricks to cooking vegetables in the oven: chop, put in a mold, pour in oil and bake. It is difficult to spoil such a dish, but you can easily improve and diversify its taste. All vegetables are suitable for baking. You can bake root vegetables, cabbage, and even tomatoes. Another question is whether you will like them or whether it will be a dish for everyone. But this is a matter of taste. If you doubt whether a particular vegetable is suitable for baking, just put it in the oven and evaluate the result.
- Baking time -
Sort vegetables according to cooking time. Conditionally vegetable crops divided into the following groups:
Roots: beets, potatoes, carrots, from 30 to 45 minutes, depending on the size of the pieces;
Cruciferous: broccoli, cauliflower, Brussels sprouts, 15 to 25 minutes;
Soft vegetables: zucchini, pumpkin, sweet pepper, from 10 to 20 minutes;
Thin vegetables: asparagus, green beans, 10 to 20 minutes;
Onion: garlic, onion, leek, shallot, 30 to 45 minutes;
Tomatoes: from 15 to 20 minutes;
Mushrooms: porcini mushrooms, chanterelles, shiitake, morels, portobello, 15 to 25 minutes
- Slicing -
Once you have divided the vegetables into groups, you can start chopping. For more even cooking, vegetables should be cut into approximately equal pieces. This will also increase the surface area, resulting in nicely caramelized and browned vegetables. The recommended temperature for baking vegetables is 200-220 °C.
- Paper and layers -
Before putting the vegetables in the oven, you need to line a baking sheet or baking dish with parchment paper, and only then place the vegetables on it. Take the time to read the label to make sure the paper you choose is suitable for high-temperature baking. Place vegetables that have the same cooking time on one baking sheet. Distribute them in one layer, leaving a little free space between the vegetables. If necessary, use two baking sheets rather than one. If the vegetables are too crowded, they will simmer rather than bake.
- Oil -
The vegetables laid out on a baking sheet must be poured with a sufficient amount of oil. Vegetables should not swim in it, but you shouldn’t limit yourself to a couple of drops. The golden mean is a thin, barely visible layer that envelops the surface of the vegetables. Stir until the vegetables are evenly coated with oil. better with your hands. You can add salt, pepper and other seasonings to taste, but you shouldn’t get too carried away with them.
- How to cook -
Roast the vegetables until they have a tender texture that you can easily insert a fork into, and lightly charred around the edges. After half the cooking time, turn the vegetables over. Small pieces cook faster than large ones, so you can start checking them after 5-15 minutes, depending on the type of vegetable being baked. If you find it difficult to determine the readiness of vegetables, leave them for another 5-10 minutes. Extra time in this case certainly won’t hurt them.
- Baking methods -
Cook mixed vegetable side dish There are several ways to cook in the oven. The simplest is to distribute them on baking sheets according to the cooking time and mix them together when ready.
The second method is that you combine vegetables on one sheet that have approximately the same baking time. At the same time, do not forget that they should not be crowded. Not enough space? Then use another baking sheet.
The last method, the most difficult, will require maximum attention and concentration from you. You can place absolutely all the vegetables you have on one baking sheet. This is done like this: first, vegetables that take the longest to cook are placed on the sheet, then more is added to them. soft types, and at the end they lay out those that are prepared in a matter of minutes.
Place the prepared vegetables on a large dish and season to taste with spices. When serving, sprinkle them with finely chopped herbs or herbs - this will make the dish even more appetizing.
Vegetables baked in the oven are always tasty and healthy. I offer several good recipes, ranging from whole roasted vegetables to more complex dishes of baked vegetables that can decorate the most exquisite festive table. All recipes are quite simple, quick and tasty.
Whole baked vegetables
Ingredients:
(4-6 servings)
- 3-4 eggplants
- 2-3 salad peppers
- 2 onions
- 4 tomatoes
- vegetable oil
- 500 gr. green beans
- 5 small potatoes
- 5 small onions
- 5 tomatoes
- 2 eggplants
- 50 gr. smoked meat
- 100 gr. hard cheese
- 3 cloves garlic
- 1 tbsp. spoon breadcrumbs
- 0.1 l. cream
- parsley
- sunflower or olive oil
- pepper
Oven baked potatoes
Eggplant baked in the oven with cheese
Oven baked tomatoes
Oven-baked onions
How to serve baked vegetables
