How long do vegetables bake in the oven on a baking sheet? Vegetables in foil in the oven - recipes for proper nutrition. Grilled eggplant

Simple, fast, tasty and healthy

Convincing someone about how healthy vegetables baked in the oven is is the same as proving the equality “twice two is four.” Everyone knows this very well. I would like to draw attention to other advantages of baked vegetables - simplicity and ease of preparation and, of course, amazing taste with a unique “oven” aroma.

You can bake any vegetables - from potatoes to celery. But potato recipes are a separate topic, “the immensity cannot be grasped” in one article, so I suggest focusing on traditional baking vegetables that are already on the menu of many cafes and restaurants: tomato, zucchini, eggplant, sweet pepper. It would be a stretch to include champignons here. This is not a vegetable at all, but its taste goes very well with the other ingredients and is often included in the “Oven-Baked Vegetables” dish. In decent catering places, vegetables are baked on the grill, but at home it can easily be replaced by a regular oven.

Whole oven-roasted vegetables

You need medium-sized tomatoes and peppers, small eggplants and large mushrooms. For those who like something “hot”, you can take a couple of hot peppers. Place washed vegetables (no need to peel anything!) on a baking sheet, add salt on top, sprinkle with vegetable oil and place in the oven. It’s good if there is a grill function, if not, put the vegetables first on the lower level, then move them to the top so that they brown to an appetizing crust. Bake for about 40 minutes. A sauce made from natural yogurt or fresh sour cream goes well with baked vegetables. To do this, you need to mix yogurt (sour cream) with a large amount of chopped herbs, add salt and pepper, and add a spoonful of soy sauce. Vegetables baked in the oven can be served as an independent dish or become a wonderful side dish for meat.

Vegetables baked in the oven. Recipe "Assorted"

Take 3 sweet peppers and tomatoes, 1 eggplant and 1 young zucchini. Rinse the vegetables thoroughly, remove the seeds from the peppers and cut them into large pieces, divide the tomatoes into 4-6 parts, cut the eggplant and zucchini into semicircles about 1 cm thick. The skin of a young zucchini does not need to be peeled off. It is recommended to soak eggplants before eating, but personally I prefer to peel them slightly to avoid bitterness (especially since the skin of baked eggplant still remains a bit tough). Place all the prepared vegetables in a bowl, add salt and pepper, and pour over vegetable oil (any oil will do, but olive oil is better). Place all this “beauty” on a baking sheet and bake the vegetables in the oven for 30-40 minutes. The holiday version of the recipe can be supplemented with mayonnaise and cheese. It will turn out very nicely if you make a very small hole in a closed package of mayonnaise in order to “shade” the surface of the vegetables with a thin stream. This must be done before putting the vegetables in the oven. You should sprinkle grated cheese 10 minutes before the vegetables are ready.

Salad “Adjarian style”

This is a continuation of the previous recipe (if the dish was prepared without cheese and mayonnaise). The basis of the salad will be vegetables baked in the oven, “Assorted”. You will also need: 100-150 g of peeled walnuts, 2-3 cloves of garlic, herbs (preferably cilantro, parsley), olive oil for dressing. Chop the walnuts (do not grind them into dust, but chop them so that you get small pieces). It is also better to finely chop the garlic rather than pass it through a press. Mix cooled baked vegetables with chopped nuts, garlic and herbs. Pour in oil and stir.

Bon appetit!

Our health! Let's lose weight deliciously! Vegetable recipe from me.

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

I took the vegetables that were in my refrigerator: eggplant, zucchini, carrots, cauliflower, bell peppers, onions, garlic. The composition of vegetables can be changed according to your wishes. This could be: beets, white cabbage, leeks, celery, potatoes, etc. and so on.

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

Cover with a lid.

And put it in the oven.

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

Remove from the oven and our vegetables are ready!

They are very tasty and healthy, and most importantly, without the fat that we use for cooking (eggplants especially absorb)... Ready-made vegetables can be seasoned to your taste - add soy sauce or a little olive oil. And if you like poultry (chicken or turkey), then the meat, cut into small pieces, can be added to the vegetables 20 minutes after the start of cooking. After removing the pan from the oven, simply place the meat on top, then it will release its juices onto 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!

Step 1: prepare the vegetables.

Rinse all vegetables well, dry and peel. Cut off the tails of eggplants and zucchini, remove the seeds from peppers, remove the skins from onions and 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 it is better to either divide the garlic cloves in half or cut them into thin slices.

Step 2: stew vegetables in the oven.

Set the oven to preheat to 180 degrees Celsius.
Place the vegetables on a baking sheet (or in a baking dish), sprinkle them with salt, your favorite spices (this could be pepper or aromatic dried herbs) and pour over vegetable oil. Mix well and place in the oven on a medium rack. There is no need to add water, since the vegetables themselves will give juice, in which they will be stewed.


Cook the vegetables in the oven for approximately one hour. But, most likely, you will need less time, because as soon as the vegetables become soft, they can be removed and served.

Step 3: Serve the vegetables stewed in the oven.

This is how vegetables stewed in the oven turn out. Tasty, aromatic and healthy. Serve them as a side dish with almost anything: meat, poultry, fish, fried sausages, etc. You can also eat them as an independent dish by 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.

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 a 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 with 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 the best recipes is this summer one. 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 an 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 - to 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 a baking dish with vegetable oil. Fold all ingredients in layers. The sauce is chosen to taste. Sprinkle the top of the dish with grated cheese 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.

Cooking delicious vegetables in the oven is easy if you follow all the above rules. It only remains to add that baked products can be served as a 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 are served with fish, and beets are served with stewed pork.

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!

Vegetables are a losing weight person's best friend. The simplest thing you can do is cook stewed vegetables in the oven. Vegetable stew with zucchini, eggplant and cabbage turns out very appetizing, despite the diet. But I won’t tell you how to achieve an incomparable taste while maintaining an absolute diet. Just kidding, read on - I won’t hide anything.

When frying, vegetables absorb a lot of fat, so it is recommended to avoid this cooking method when on a diet. Vegetable stew in the oven is prepared with a minimum of oil; instead, liquid is used, preferably tasty. This can be diet or tomato juice. Of course, you can add water, but it certainly won’t add any flavor to the dish.

The set of products can be anything, use available products depending on the season. I love variety, so my stewed vegetable stew definitely contains eggplant and zucchini, as well as onions and carrots. But peppers, cabbage, beans are situational vegetables, I use them if they are available. Variety is the key to rich taste.

A few ingredients does not mean simple and tasteless, for example, mine with tomatoes is simple in composition, but it reveals an abyss of taste due to the combination of cheese and vegetables. So experiment. In summer, use seasonal products; in winter, you can prepare stewed vegetables from frozen ones, which are sold in every supermarket.

In addition to the stew, for dietary variety, I can recommend it - a very fragrant and original dish.

I'm cooking vegetable stew in the oven. However, if you are limited in kitchen appliances, you can also use a stove. In this case, vegetables should be prepared according to the same principle.

Vegetable stew with eggplants and zucchini in the oven

Ingredients

• 1 small carrot
• 1 large onion
• 200 g zucchini
• 200 g eggplant
• 100 gr bell pepper
• 200 g green beans
• 200 g cauliflower (this is a great option to cook)
• 1 tbsp. l. vegetable oil
• salt, pepper, herbs

Vegetable stew kcal per 100 g - 50 kcal
proteins/fats/carbohydrates - 6.2/ 2.3/ 5.9

How to cook stewed vegetables in the oven

• The baking dishes are heated in the oven, preheated to 200 degrees. The hot form is brushed with oil.
• Grate the carrots, cut the onion into small pieces, pour into a hot, oiled baking sheet, mix and place in the oven for 5 minutes.
• At the second stage, add diced zucchini, eggplant, and cauliflower disassembled into inflorescences to the dietary vegetable stew. If one of the ingredients is missing, preparing the dish with a different set of ingredients will not spoil the dish. If frozen vegetables are used, they are added at this stage. As correctly written in detail in a separate article, it is available here.
• Pour a few tablespoons of broth or water into the bowl with vegetables and place in the oven for 10-15 minutes. Then add bell pepper, fresh green beans, salt and spices. Mix.
• Stewed vegetables are cooked in the oven for about 30 minutes. It is necessary to stir the vegetables periodically and add liquid as needed.

In total, the vegetable stew spends 45-60 minutes in the oven - depending on the degree of doneness you like the vegetables. If you keep them in the oven longer, the pieces will bake and become completely soft, but they will retain their shape. For those who like vegetables with a slight crunch, 45 minutes is enough. Fresh herbs are added just before serving.

Cooking vegetable stew on the stove (without oven) in the video tutorial: