Hello, Galina!

Remembering Zhvanetsky, I’ll quote: “It’s possible if you’re not interested in the result.” If you want to get delicious vegetables baked in the oven, you need to take into account some nuances.

Typical mistakes in cooking vegetables in the oven

If you simply throw vegetables on a baking sheet and bake, you may be disappointed with the results. Here are typical mistakes when cooking vegetables in the oven:

• Unsuccessful cutting;
• Inattention to oil;
• Wrong dishes;
• Vegetables poured out in a “heap”;
• Unsuitable temperature;
• Neglect of turning over.

So, let's take a closer look. It is advisable to cut all vegetables into pieces of approximately the same, medium size. Pieces that are too small or too large and uneven cutting result in unsuccessfully baked vegetables.

After cutting, you need to grease the baking sheet and sprinkle the vegetable slices with oil. Please note that eggplants and mushrooms need more oil, and root vegetables need less. But using too much oil will make the dish too oily. About a couple tablespoons of oil is the ideal guideline.

By the way, a baking sheet is perhaps the best dish for roasting vegetables. This is because on a flat surface the vegetables will cook more evenly and are less likely to burn. When placing pieces of vegetables on a baking sheet, leave a small distance between them. Then you will get a tender, soft and flavorful dish with a delicious crust. To avoid the hassle of cleaning up later, line a baking sheet with baking parchment. Be sure to lightly oil the paper.

The process of cooking vegetables in the oven requires a temperature of at least 200 degrees. But you can raise the temperature a little and bake for half an hour - then the vegetables subjected to the caramelization process will turn out especially appetizing. During the baking process, so that the vegetables come out beautiful, juicy and rosy, you can turn them over 1 or 2 times.

How to deliciously bake vegetables on a baking sheet?

But it’s better to cook a successful recipe once 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).

Preparation:

• 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 washed thoroughly and, if desired, peeled. Cut them into slices approximately 2.5 cm long. Place the vegetables on a baking sheet, pour over the oil and add pepper and salt.
• Place the baking sheet in the oven preheated to 200 degrees. Wait about 20 minutes and check how easily the vegetables can be separated from the baking sheet. If they stick, you should add oil (1 tbsp). If the pieces come off easily, stir or turn them over using tongs. It is not recommended to turn over more than once. Again, wait about 20 minutes or less and check the vegetables - they should be golden but still raw inside.
• Add rosemary (sprinkled or stirred) and bake for about 20 minutes. During this time, the vegetables will acquire a golden crust, and their pieces will be easy to pierce with a sharp thin knife.
• This dish is an excellent side dish for meat or a meal on its own. Alternatively, you can add baked vegetables to any salad.

You can give the vegetables the desired taste, for example, replace rosemary with garlic (finely chop first). Or add fresh herbs - along with rosemary or instead of it. Try thyme. Spicy lovers can also season the dish with chopped fresh chili peppers or a pinch of ground red pepper.

• This vegetable mix (assortment) can be supplemented with cauliflower and/or Brussels sprouts, squash, green beans, celery, and broccoli. An excellent addition would be fresh champignons (and for meat lovers - chicken wings or drumsticks), Provençal herbs, and 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.

Tatiana: | October 19th, 2019 | 8:58 am

Super recipe, absolutely everyone likes it! Thank you!
Answer: Tatiana, thank you!

Margarita: | March 2nd, 2019 | 2:18 pm

I add cauliflower sprigs to the vegetables, I do it without foil and add a little water so that it doesn’t burn as it evaporates, I sprinkle lemon juice on top so that there is no bland taste, and if you add garlic, then at the end of cooking
Answer: Margarita, thanks for the comment!

Lily: | December 30th, 2018 | 7:37 pm

I would change this recipe: cut the celery root into slices 1-1.5 cm high, unpeeled onion (then, while hot, just squeeze out the tuber), whole eggplants (then, while hot, quickly remove the peel and cut lengthwise into slices), tomatoes, peppers. In Turkey, the Turks treated me to fish and vegetables, everything baked. Baked celery is very tasty
Answer: Lily, thanks for the comment! Interesting option!

Lana: | November 12th, 2018 | 4:07 pm

It turned out very tasty! Only I also added soy sauce to the marinade, it turned out almost like from a barbecue in the summer. Only blue ones (eggplants) need to be salted in advance to remove the bitterness of the glass, then rinsed.
Answer: Lana, thanks for the comment!

Elena: | September 16th, 2018 | 6:09 pm

Thank you very much for the recipe. I found it by accident. I just came from the market and bought (without even knowing what I was going to cook) all the vegetables that are in your recipe. Even my baking dish is the same. I have no doubt that it will be delicious! I went to cook.
Answer: Elena, thanks for the comment!

Ella: | September 12th, 2018 | 10:21 am

Thank you very much!!! I’ll try it right away! Everything is already in the oven! I'm waiting and hoping for fun!
Answer: Ella, thanks for the comment! Bon appetit!

Tatiana: | July 5th, 2018 | 1:48 pm

I always cook vegetables this way. But only without mushrooms, because... I don't eat them at all. Very tasty and healthy 😋👍🍅🍆
Answer: Tatyana, bon appetit!

Ksenia: | January 14th, 2018 | 8:16 pm

Is it possible to replace fresh champignons with marinated ones?
Answer: Ksenia, you can, but fresh or frozen is better.

Olga: | November 17th, 2017 | 1:18 pm

Great recipe. Thanks a lot! Instead of zucchini I added pumpkin. Delicious
Answer: Olga, thanks for the comment! Yes, you can add any vegetables, whatever you like :).

Evgenia: | October 3rd, 2017 | 9:41 am

Extraordinarily tasty...now I will often cook vegetables according to this recipe...Beautiful and aromatic!!! Thanks for the recipe👍
Answer: Evgenia, thank you for your feedback! Bon appetit!

Karina: | September 21st, 2017 | 10:17 am

Daria, the recipe is excellent, thank you very much!!!
I tried to modernize it for a heartier version: I added lightly fried chicken breast in pieces to the vegetables, replaced the champignons with pre-soaked dry mushrooms, and did not use zucchini. It turned out very tasty (although this is apparently a different recipe))) but maybe it will be useful to someone...
Thanks for your ideas!
Answer: Karina, thanks for the new version of this recipe!

Lyudmila: | August 31st, 2017 | 11:34 pm

Thank you very much for the recipe. I’m writing a review hot on the heels of it :), I just prepared it and tried it. This is delicious. I also added carrots and sweet potatoes/yams. The carrots were extra, but the sweet potatoes fit in well. Thanks again for the recipe!
Answer: Lyudmila, thank you for your feedback! Bon appetit! Interesting additives you have))

Gulnoza: | August 6th, 2017 | 3:53 pm

Delicious:-)
Answer: Gulnoza, bon appetit!

Olga: | July 27th, 2017 | 2:12 pm

You still need to focus on your oven. In mine, even 45 minutes at 210 degrees turned out to be too much - the vegetables were already too soft, but they were still browned... However, overall the recipe is interesting and not troublesome, I’ll try to cook it again, significantly reducing the cooking time.
Answer: Olga, thank you for your feedback! Yes, all ovens are different, you need to focus on the features of yours, that’s true.

Alexander: | May 10th, 2017 | 2:50 am

These are the best grilled vegetables I have ever cooked! And the champignons turned out unexpectedly delicious.
Answer: Alexander, bon appetit! This recipe makes the vegetables very tasty :)

Victoria: | April 26th, 2017 | 7:50 pm

Thanks for the recipe! Delicious
Answer: Victoria, bon appetit!

Anastasia: | September 29th, 2016 | 6:39 dp

Thanks for the recipe. Ideal vegetables. I will cook often)
Answer: Anastasia, bon appetit! :)

Elena: | September 27th, 2016 | 7:21 am

I want to say a huge thank you for this recipe! Made this yesterday and it turned out incredibly tasty and quick! Added it to my collection =)
Answer: Elena, bon appetit! :)

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!