To maintain health for many years, a person should include raw vegetables in the menu, and cooked in various ways. They are especially healthy and tasty when baked. There are many recipes for baked vegetable dishes at home that will be useful to every housewife.

Preparing for baking

To get aromatic vegetables in the oven, housewives use vegetable oils, namely garlic and grape, which complement each other.

Vegetable season is a wonderful time when you can eat them in unlimited quantities. They are used to prepare stews, stews or salads. You can pamper your family with vitamin and healthy dishes. They are baked as a side dish for fish or meat dishes, and prepared as an independent snack.

Of course, it’s delicious when vegetables are cooked over a fire, under a barbecue. But many people don’t have this opportunity, so baking in the oven is the best option. Moreover, modernized ovens have a grill grate. In recipes, you can change the composition of ingredients, herbs and sauces based on your preferences. For cooking you will need any vegetables: fresh or frozen.

Baked vegetables in the oven - a classic recipe

Ingredients

Servings: 8

• green bell pepper 1 PC
• red bell pepper 1 PC
• yellow bell pepper 1 PC
• tomato 4 things
• bulb onions 2 pcs
• zucchini 4 things
• garlic 3 teeth
• vegetable oil 2 tbsp. l.
• dried greens 1 tbsp. l.
• salt ½ tsp.

Per serving

Calories: 33 kcal

Proteins: 0.9 g

Fats: 1.1 g

Carbohydrates: 5 g

40 min. Video recipe Print

Remove the seeds from the pepper and cut the pulp into small pieces. Tomatoes are cut into large pieces. Cut the onion into 7 slices. Zucchini - thin slices or circles.

Place the ingredients in a baking dish. It can be made of glass, metal or ceramics. Add a little salt and mix. Peel the garlic, crush it with a knife, and place it inside the vegetables. You can replace garlic with garlic oil. Thyme is mainly used as herbs, but cloves, basil, parsley or dill are also suitable.

Drizzle vegetables with vegetable or grape oil. Cover the container with foil and place in the oven for half an hour at 180 degrees.

Remove, remove foil, return to oven uncovered for another 10 minutes.

The kitchen will be filled with aroma! The vegetable side dish is simply eaten with bread. This is a good option for dinner with family or friends.

Delicious whole vegetables in foil

Determine the amount of ingredients according to your own preferences.

Ingredients:

• Eggplant.
• Champignon.
• Tomatoes.
• Bulgarian pepper.
• Bulb onions.

How to cook:

1. First, the marinade is prepared. Mix balsamic and apple cider vinegar, salt, spices and sugar, season with oil.
2. Wash the vegetables, dry them and cut them into about 1 cm thick.
3. Place in a bowl, pour in the marinade, stir and leave for 25 minutes to marinate.
4. Place everything on foil and place the baking sheet in the oven, preheated to 180 degrees for 40 minutes.
5. Transfer the finished dish to a plate and serve.

How to bake vegetables in a sleeve

1. A baking sleeve is required. It is sold in stores. In the sleeve, vegetables are cooked in their own juice, they turn out tasty and aromatic, and most importantly, they retain their benefits.
2. We prepare the vegetables - wash them, cut them, put them in a container, add salt and spices, vegetable oil.
3. Mix everything and put it into a pre-prepared sleeve, which we tie on both sides with a ribbon, like candy. We turn the edges down so that the heated parts do not touch. Make a couple of pierces at the top with a toothpick to allow steam to escape.
4. Place the sleeve on a baking sheet and put it in the oven for half an hour at 180 degrees.

Hearty and healthy vegetable casserole

A casserole of peppers and cabbage topped with milk, eggs and cheese – simply delicious. Prepared for three servings.

Ingredients:

• Cabbage (cauliflower or broccoli) – 200 grams.
• Multi-colored bell peppers – 5 pieces.
• A couple of eggs.
• Milk – 200 ml.
• Half a teaspoon of salt and ground pepper.
• Cheese – 100 grams.

Preparation:

1. Peel the pepper from seeds and cut into pieces. We separate the cabbage into inflorescences. We thoroughly wash all components.
2. Boil water and place cabbage in it for 5 minutes. Cool in cold water to preserve the color.
3. Place baking paper in a baking container, place peppers and cabbage on top.
4. In another container, mix milk and egg, beat. Three cheeses and add to the mixture, stir. Pour the mixture over the vegetables.
5. Preheat the oven to 200 degrees, bake for about 35 minutes until golden brown.

Calorie content

Baked vegetables are suitable for the second course. It can be consumed by vegetarians and people on a diet. During Lent, many people eat baked foods. Calorie content per 100 grams is about 330 calories, of which:

• Proteins – about 10 g.
• Fat – 5 g.
• Carbohydrates – 20-30 g.

Depending on your own taste, you can use one ingredient or combine several. The most important thing is high quality vegetables. They must be free of damage, and most importantly, free of chemicals. Before putting them in the oven, you need to rinse them thoroughly with boiling water. And during cooking, do not forget to add various herbs and spices to enhance the aroma and taste. You can bake using different methods, often grilling or stewing. Either way it turns out tasty and healthy.

Baked vegetables retain vitamins, are easily digestible and are unusually aromatic. They can be classified as side dishes. This versatile dish is reminiscent of the Italian peperonata. It can be an independent side dish for meat recipes, and can also be part of complex side dishes made from potatoes, pasta or cereals. Also served as a warm salad or as part of an appetizer. And by grinding them with a blender, you can prepare vegetable sauce.

Quick navigation through the article:

Recipe No. 1: pumpkin, potatoes, bell peppers and zucchini

For 9-10 servings we need:

• Potatoes - 6 pcs. medium size
• Pumpkin - a small whole fruit or a slice from a large zucchini (from 700 g)
• Zucchini (or zucchini) - 1 pc. about 20 cm in length
• Carrots - 2 pcs. large size
• Bell pepper - 2 thick-walled vegetables
• Garlic - 4-5 cloves
• Hard cheese (finely grated) - ½ cup
• Salt - 1 tbsp. spoon
• Vegetable oil (preferably extra virgin olive or coconut) -3-4 tbsp. spoons
• Baking dishes - 2 pcs., large, about 30*20 cm

How to cook: step by step with photos.

Preparing vegetables.

Wash all the vegetables. Peel the pumpkin and remove the seeds.

We also peel the potatoes. Leave the zucchini and bell pepper with the skin on.

We cut all the components into pieces of approximately equal thickness - about 2 cm:

• Potatoes and pumpkin - in quarters.
• Zucchini - in circles.
• We peel the bell pepper from seeds, cut it into 4 parts lengthwise, and then across each long piece into pieces 2-2.5 cm wide.

Don't forget about cheese!

Place a piece of cheese (50-70 g) in the freezer. Once frozen, it is easier to grate it on a fine grater to sprinkle on vegetables at the end of baking. Russian, Dutch, Parmesan will do.

Finely chop the garlic with a sharp knife. It's a matter of minutes, but it's the pieces of garlic that make vegetables tastier. Take your time to grab your abs.

We bake vegetables.

Cover deep and large baking dishes (about 30*20 cm) with foil. Without fanaticism, lubricate them with oil using a silicone brush. Takes about 1 tbsp. spoon for each.

We will have 2 batches for baking.

Batch #1 - Hard vegetables that require longer heating. We'll put them in the oven first. These are potatoes, pumpkin and carrots. Combine ingredients in a large bowl. Add ½ of a heap of finely chopped garlic, salt, pepper to taste, a little oil (up to 1 tablespoon) and mix.

Place the mixture on the bottom of the prepared form with foil and set to bake for 7-10 minutes - at a temperature of 230-250 degrees.

Batch No. 2 - a mixture of pieces of zucchini, bell pepper and the second half of chopped garlic. We will also add salt, pepper and mix this mix, adding 1 tbsp. a spoonful of butter.

After 10 minutes of baking the first batch, led by potatoes, remove the pan from the oven and quickly spread the second mixture over the hot vegetables. Return the vegetables to the oven for 20-25 minutes at the same temperature (230-250 Celsius).

The benchmark for readiness is softened potatoes and carrots: it’s easy to prick a piece with a fork.

5 minutes before it’s ready, take a piece of cheese out of the freezer and chop it finely. Sprinkle the molds with puffed cheese shavings 1-2 minutes before turning off the heat. This will give the cheese time to melt appetizingly.

Serve the vegetables hot. Get ready to receive generous praise from the first tasters!

This recipe adapts perfectly for winter. Remove the zucchini and add sweet potatoes to the first batch of baking if desired.

Or unusual cabbage - to accompany the bell pepper in the second part of the vegetables. Any kind will do: cauliflower, broccoli, Brussels sprouts.

Recipe No. 2: dietary baked vegetables

The approximate figures for KBJU are pleasantly dietary. For 1 serving no more than 120 kcal. Proteins - 3 g. Fats - 6 g. Carbohydrates - 12 g.

For 4-5 servings we need:

• Broccoli - 1 small head (150-200 g)
• Cauliflower - ½ small head (about 200 g)
• Regular zucchini - 1 medium, about 18 cm long
• Zucchini - 1 medium, about 18 cm long
• Carrots - 2-3 pcs. average slim
• Blue onion - ½ large onion
• Vegetable oil - 2 tbsp. spoons
• Balsamic vinegar (or lemon juice) - 2 tbsp. spoons
• Salt, pepper, spices - to taste

We will tell you how to cook step by step.

In this recipe, single-layer and loose placement on the baking sheet is especially important.

Wash and dry the vegetables thoroughly. Cut both types of zucchini into pieces +/- 2.5 cm thick.

We separate curly cabbages into inflorescences similar in size to zucchini pieces. Peel the carrots and cut them a little thinner than the zucchini. Peel the onion and cut it into large cubes and lightly separate the onion petals with your fingers to create more volume.

Place all the vegetables in a large bowl. Add oil, vinegar, salt to the colorful mix and mix.

Preheat the oven to 220 degrees Celsius. Grease a baking sheet with oil. A brush or piece of gauze will help reduce the amount of fat. Distribute vegetables in 1 layer on a baking sheet. We lay out the pieces loosely so that there is a little space between them, as shown in the photo below.

Place the loaded baking sheet into the preheated oven for about 25 minutes.

These roasted vegetables are slightly savory and crisp up nicely from the heat. They look vaguely like fried ones. At the same time, they have much less fat and a richer taste.

At the end of baking, you can sprinkle with any of your favorite spices - black pepper, a mixture of peppers, curry, paprika or Italian herbs.

Lovers of fresh herbs will find it here too. Finely chop what you have on hand and crush the baked vegetables after turning off the heat. With cabbage and zucchini, we like the timeless classics: dill, parsley, cilantro, basil.

• The great advantage of the recipe is its low calorie content and only 12 grams of carbohydrates per serving. Such vegetables will fit into the moderate stages of low-carb diets and are perfect for proper nutrition.
• Another bonus of the dish is as much as 4 grams of dietary fiber in each serving. That's almost 14% of the average daily fiber intake for an adult.
• In winter, dietary baked vegetables in the oven will not suffer even without zucchini. Just add 1 bell pepper, whole cloves of garlic and celery root. We don’t take much of the latter, about 1/6 of a large root vegetable, and cut it into carrot pieces.

Baked vegetables in the oven are an ideal healthy side dish or light independent snack that will keep you slim and fill your body with the right energy and vitamins. There are many ways to prepare dishes using different basic ingredients and recipe execution techniques.

How to deliciously cook vegetables in the oven?

Vegetable dishes in the oven turn out to be dietary due to the use of a minimal amount of fat. The ingredients are baked whole or sliced ​​according to the recommendations of the selected recipe.

1. Vegetable components can be prepared on an open baking sheet. To do this, they are sprinkled with oil to maintain juiciness and, if desired, seasoned to taste before or after baking.
2. Without using fat, you can cook vegetables in a sleeve or foil.
3. Baked vegetables in the oven under the grill are delicious. They are served with sauces, simply with salt, or used to make salads.
4. Vegetable ingredients can be used to cook casseroles, stews, roasts in pots or molds in the oven.
5. How long to bake vegetables in the oven will depend on the type used, the size of the fruit or slices, as well as the desired final result.

How to bake whole vegetables in the oven?

Baked vegetables in the oven on a baking sheet acquire the desired softness, light blush and pleasant taste. They can be used to prepare vegetable caviar, salads, and other dishes. Most types of vegetables require removal of the skin after baking. To facilitate the process, hot fruits are placed in a bag for 5-10 minutes.

Ingredients:

• eggplants – 2 pcs.;
• bell peppers – 2 pcs.;
• tomatoes – 4 pcs.;
• onion and garlic.

Preparation

1. Place washed and dried eggplants, peppers, and tomatoes on a baking sheet.
2. Peeled onions and garlic are placed nearby.
3. Cooking vegetables in the oven is completed in an oven preheated to 180 degrees, keeping the baking sheet in it for 45 minutes.

Vegetables in the oven, baked in large pieces - recipe

Vegetables baked in large pieces in the oven are suitable for serving as a side dish for meat or fish. In addition, if you season the ingredients with aromatic dressing, the dish will become a warm salad and can be served on its own. Assorted vegetables are also used to create all kinds of sauces, vegetable purees, and caviar.

Ingredients:

• zucchini – 1 pc.;
• bell peppers – 3 pcs.;
• tomatoes – 2-3 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• oil – 50 ml;
• salt, pepper, Provençal herbs.

Preparation

1. Vegetables are cut into large pieces and placed in a mold.
2. The oil is mixed with salt, pepper, herbs, and the mixture is poured over the slices.
3. Cook the vegetables baked in pieces in the oven at 200 degrees for 30 minutes under foil and another 15 minutes without it.

Roasted vegetable salad

You can simply prepare a salad of baked vegetables in the oven by seasoning the still warm ingredients with dressing or supplementing the cooled ingredients with slices of feta cheese, tofu or other cheese of your choice. For those who do not like spicy snacks, you can exclude chili from the composition and reduce the amount of garlic by adding 1 clove.

Ingredients:

• zucchini – 1 pc.;
• eggplants – 2 pcs.;
• bell pepper – 1 pc.;
• tomatoes – 2 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• chili – 0.5 pcs.;
• cilantro – 0.5 bunch;
• oil – 40 ml;
• feta cheese – 70 g;
• salt, pepper, thyme, oregano.

Preparation

1. Zucchini, eggplant, peppers and tomatoes are baked whole for 45-60 minutes.
2. Peppers and tomatoes are placed in a bag for 5 minutes and peeled.
3. Eggplants and zucchini are also peeled.
4. Cut the vegetable pulp into cubes, add garlic, chili, cilantro and onion.
5. Dress the salad with oil, salt, herbs, and serve with feta.

Vegetables baked in a sleeve in the oven

Cooked vegetables in a sleeve in the oven fully retain their juiciness and, when seasonings are added, are maximally saturated with their aromas and taste. Often, assorted vegetables are used as a side dish for a meat or fish main course. The dish will be especially tasty with new potatoes.

Ingredients:

• zucchini – 2 pcs.;
• eggplant – 1 pc.;
• bell pepper – 2 pcs.;
• potatoes – 4 pcs.;
• garlic – 3 cloves;
• salt, pepper, Italian herbs, olive oil.

Preparation

1. Vegetables are washed and cut into large slices.
2. Sliced ​​vegetables are salted, peppered, sprinkled with oil, sprinkled with herbs and placed in a sleeve.
3. After 45 minutes at 200 degrees, the baked vegetables in the oven will be ready.

Grilled vegetables in the oven - recipe

Grilled vegetables are at their most delicious and aromatic when cooked on a smoky grill. However, you can also get a very decent version of the snack in the oven. Vegetable slices are served as is without additives, complemented with sauces or sprinkled with oil. Assorted vegetables can be supplemented with mushrooms or fruits.

Ingredients:

• eggplants – 3 pcs.;
• bell pepper – 3 pcs.;
• tomatoes – 5 pcs.;
• onions – 2 pcs.;
• champignons – 300 g;
• apple and balsamic vinegar - 1 tbsp. spoon;
• oil – 4 tbsp. spoons;
• Italian herbs - 1 tbsp. spoon;
• salt, pepper, sugar.

Preparation

1. Vegetables are cut into large slices 1.5 cm thick.
2. Mix 2 types of vinegar with oil, salt, sugar and herbs, pour into chopped vegetables, stir, let soak for 20 minutes.
3. Place the slices on a wire rack and grill the vegetables in the oven at 200 degrees for 30 minutes.

Vegetables in foil in the oven - recipe

Dishes made from baked vegetables are valued for their dietary properties, lightness and preservation of the integrity of the cut. You can prepare the side dish in portions on separate pieces of foil, seasoning the vegetables before or after baking with the desired spices, oil, lemon juice or chopped fresh herbs.

Ingredients:

• carrots – 2 pcs.;
• bell pepper – 3 pcs.;
• tomatoes – 4 pcs.;
• green beans – 200 g;
• Provençal herbs and dry basil - 1.5 teaspoons each;
• oil – 4 tbsp. spoons;
• asafoetida – 1/3 teaspoon;
• salt pepper.

Preparation

1. Vegetables are cut, seasoned with herbs, oil, asafoetida and salt, laid out on pieces of foil, and sealed.
2. Bake vegetables in foil in the oven at 200 degrees for 25 minutes.

Vegetable casserole in the oven

You can cook vegetables in the oven in the form. It is preferable to use young fruits, cutting them into circles. Instead of milk, cream or a mixture of beaten eggs and non-sour sour cream are suitable as filling. Of the seasonings, curry or a mix of Provençal herbs most harmoniously complements the palette of tastes.

Ingredients:

• zucchini – 200 g;
• young potatoes – 200 g;
• bell pepper and broccoli – 150 g each;
• tomatoes – 150 g;
• green peas and onions – 120 g each;
• milk – 400 ml;
• cheese – 100 g;
• oil – 50 ml;
• salt, pepper, curry.

Preparation

1. Place sliced ​​potatoes, onions and zucchini in layers.
2. A mixture of peppers, peas and broccoli is distributed on top.
3. Pour a mixture of milk and butter seasoned with salt and curry.
4. Place the mold in an oven preheated to 180 degrees for 30 minutes.
5. Sprinkle the surface of the casserole with cheese and cook for another 10 minutes.

Peppers stuffed with vegetables, baked in the oven - recipe

Roasted vegetables can be prepared using original ideas. For example, sweet bell peppers stuffed with assorted vegetables will be an unusual, mouth-watering dish. They can be served with dignity not only on weekdays, but also on holidays, significantly decorating and diversifying any feast with an appetizer.

Ingredients:

• bell peppers of different colors – 1 kg;
• carrots – 500 g;
• celery and parsley root - 1 pc.;
• onion – 300 g;
• tomato sauce – 0.5 cups;
• oil – 50 ml;
• salt, pepper, herbs.

Preparation

1. The tops of the peppers are cut off and the seed boxes are cut out.
2. Fry onions and carrots and parsley and celery roots separately in oil.
3. Combine the two roasts and season.
4. Fill the peppers with the mass, cover with the tops, and place in the mold.
5. Mix the sauce with 150 ml of water, season, pour over the peppers.
6. Cook the dish for 30 minutes at 180 degrees.

Vegetables in a pot in the oven

Roasting vegetables in the oven will allow you to appreciate the amazing taste of the stew. If desired, the composition of the dish can be supplemented with chicken breast fillet by frying slices seasoned to taste in oil and placing the first layer on the bottom of the pot. Assorted vegetables can be made to taste using the desired ingredients.

Ingredients:

• zucchini and eggplant - 1 pc.;
• potatoes and sweet peppers – 2 pcs.;
• tomatoes – 4 pcs.;
• onion – 1 pc.;
• garlic – 3 cloves;
• dry white wine and water – 100 ml each;
• oil – 70 ml;
• salt, pepper, herbs, dry herbs.

Preparation

1. Coarsely chopped eggplants, peppers, potatoes and onions are fried in oil and transferred to a pot.
2. Add tomatoes, zucchini, garlic, herbs, seasonings, pour in water and wine.
3. Cook vegetables covered at 200 degrees for 1.5 hours.

Vegetables baked in the oven with cheese

Baked ones are suitable for serving on their own or as an addition to meat. Instead of broccoli florets, you can use cauliflower, replace peas with soft frozen corn, green beans or chopped asparagus, and sour cream with medium-fat cream.

Ingredients:

• broccoli – 400 g;
• potatoes and carrots - 2 pcs.;
• green peas – 100 g;
• onion – 1 pc.;
• cheese – 150 g;
• eggs – 2 pcs.;
• sour cream – 100 g;
• oil – 30 ml;
• salt, pepper, Italian herbs.

Preparation

1. Cut potatoes and carrots into circles and place in a mold.
2. On top are broccoli with peas and onion rings.
3. Beat eggs, add sour cream, salt, pepper and herbs, pour over vegetables.
4. Bake the dish for 1 hour under foil.
5. Sprinkle the vegetables with cheese and return the container to the oven for another 15 minutes.

Vegetables on skewers in the oven

In the oven they will be a great addition to a buffet table or other feast. You can prepare a healthy snack for everyday serving, pampering yourself with its amazing taste. It is allowed to replace zucchini with eggplants, and instead of champignons, take the caps of other mushrooms.

Ingredients:

• champignons – 10 pcs.;
• tomatoes – 4 pcs.;
• eggplants and zucchini – 2 pcs.;
• oil – 5 tbsp. spoon;
• balsamic vinegar - 1 tbsp. spoon;
• Provençal herbs and basil - 1 teaspoon each;
• salt pepper.

Preparation

1. Zucchini and eggplants are cut into circles 1 cm thick, tomatoes 1.5 cm thick.
2. Prepare a marinade for vegetables in the oven by mixing oil with balsamic vinegar, salt, pepper and herbs, season it with sliced ​​vegetables and mushrooms, and leave for 20 minutes.
3. Thread slices of vegetables and mushrooms onto skewers, place on a wire rack and bake for 40 minutes at 200 degrees.

Vegetable ratatouille in the oven

Placed in a mold in the oven and baked until soft, you will be able to taste an original-tasting and exquisite-looking vegetable dish from French cuisine called ratatouille. You can cook this on weekdays, on holidays, and without a doubt include it in a lenten or vegetarian menu.

Baked vegetables in the oven are a simple, tasty and healthy meal, ideal for both home and holiday tables.

When choosing which of the thousand and one dish options to prepare, I settled on Italian antipasti - in this article you will find a step-by-step recipe with photos.

And, of course, a few more ways to diversify all these eggplants, peppers and tomatoes that have nowhere to go in the summer.

As for me, Italian cuisine is the empress of cooking.

You will not find in it the crazy mixes of butter, cream and cheeses in one bottle, characteristic of the French one.

But you will find a lot of slow-cooked (I’m talking about good pasta made from durum wheat), Mediterranean spices, olive oil, etc.

The latter are marinated, grilled and served hot or cold before pasta.

This is where the traditional name came from"antipasti" - anti - before, pasti - paste.

What could be tastier than a piece of ciabatta soaked in olive oil and a portion of aromatic vegetables sprinkled with Parmesan cheese?

If your mouth isn't watering yet, then we're coming to you.

Homemade antipasti - baked vegetables in the oven, recipe with photos step by step

Vegetables for antipasti

So, you will need:

1. 1 eggplant
2. 1 zucchini
3. 3-4 small bell peppers
4. 1 onion
5. Several champignons
6. head of garlic
7. Lime or lemon juice
8. Olive oil
9. A third of a bunch of basil
10. Coarse sea salt
11. Blend of Provençal herbs

Step 1: prepare the vegetables

Chop the peppers, onions and champignons, leave the garlic in slices

Rinse thoroughly and dry with a paper towel.We divide into slices, but do not clean, but only remove the husk.Chop the onion into rings.

Cut small bell peppers into halves. If you have larger vegetables, use long strips.

We also cut too large champignons in half. Leave the small ones whole.

Cooking zucchini and eggplant

Transfer everything into a deep bowl.

Step 2: make the marinade

Marinade for antipasti

Mix three tablespoons of olive oil with a teaspoon of coarse sea salt and the same amount of Provençal herbs.

Add the juice of half a lemon. Leave the second half for serving.

Mix everything thoroughly

Pour the resulting dressing over the vegetables, mix thoroughly so that they are evenly saturated with oil. Leave for 15-20 minutes.

Step 3: put it in the oven

Place on a baking sheet

We will cook our baked vegetables in the oven on a baking sheet.

The classic antipasti recipe is grilled, but we found a smart alternative.

We cover the dishes with foil - just enough of it is needed so that you can cover the baking sheet on top.

The foil can be lightly sprinkled with olive oil, all vegetables. Save the onion rings for last.

Making an envelope from foil

Cover the baking sheet with foil and place in the oven for 15 minutes at 200 degrees.

After a quarter of an hour, the vegetables will become softer

After the time has passed, open it and let it cook for another half hour.

Step 4: Serve the antipasti

Cook open for another half hour

Place the antipasti on a plate, generously season with lemon juice, and sprinkle with finely chopped basil.

Our antipasti are ready!

Add a few pieces of cheese, olives, good company and enjoy a light Mediterranean dinner.

Tip: the appetizer is also served cold. First transfer it into a clean, sterilized container, add a small amount of lemon juice and olive oil and store in the refrigerator for no longer than five days.

You can bake potatoes, carrots, and sweet potatoes in the same way.

Vegetables baked in the oven in a pot - recipe with photos

Cooking in clay pots is popular in the Balkans.

You can stew any variety of vegetables in pots, adhering to a simple principle: all ingredients are added at the same time, cut into identical cubes.

Those that take longer to cook require pre-frying. The pot is placed in a cold oven.

Gyuvech

Bulgarian gyuvech

Gyuvech is the traditional name for dishes of Bulgarian, Romanian, and Moldavian cuisines, cooked in pots.

In Bulgaria, an egg is often beaten on top of the other ingredients.

It adds additional taste and charm to the dish; in this version you can completely do without it.

You will need:

1. 1 zucchini
2. 1 eggplant
3. 2 potato tubers
4. 2 bell peppers
5. 4 medium tomatoes
6. 1 onion
7. 2 cloves garlic
8. A third of a bunch of parsley and dill
9. 4 tbsp. l. olive oil
10. Salt, black pepper, bay leaf

Step 1:Cut the eggplants into cubes, add salt and leave for 10 minutes, then squeeze out the excess liquid - this will remove the bitterness from them.

Step 2: lightly fry peppers, onions and eggplants and place in a pot.

Step 3:Cut the potatoes into cubes and also place them in a bowl.

Step 4:Cut the zucchini into cubes and place on top of the potatoes.

Step 5:add salt, pepper, bay leaf and.

Step 6:Blanch the tomatoes, peel them, chop them finely and put them in a pot.

Step 7:Chop the greens, grate the garlic and sprinkle on the vegetables.

Step 8:pour in 100 ml of water and 100 ml of tomato juice.

Step 9:turn on the oven and simmer at 200 degrees for 40 minutes.

In earthenware, dishes retain maximum usefulness

Tip: vegetables cooked in pots practically do not burn and retain maximum beneficial properties - they are not fried, boiled, or baked, but simmer in their own juice.

Vegetables baked in the oven with sour cream - recipe with photos step by step

Roasted vegetables on their own almost always turn out well, but sour cream sauce and a Parmesan cheese topping will make them more satisfying.

Vegetables in sour cream sauce

Option #1: Broccoli and Potatoes

You will need:

1. 4 potato tubers
2. 2 carrots
3. 400 g broccoli
4. Half a cup of green peas
5. 100 g grated parmesan
6. 100 g sour cream
7. 1 onion
8. Mix of spices: savory, thyme, basil and oregano will fit perfectly
9. Salt

Step 1:Wash all the ingredients, clean them, cut them into rings. Divide the broccoli into florets.

Step 2:Place in layers in a baking dish. Green peas come last.

Step 3:Mix sour cream with salt and spices.

Step 4:Pour the sauce over the vegetables and sprinkle with cheese.

Step 5:place in the oven for 40-45 minutes at 200 degrees.

Option number 2: zucchini and eggplant

Sour cream will make the dish more filling

You will need:

1. 5 potato tubers
2. 2 zucchini
3. 1 eggplant
4. 2 bell peppers
5. 4 tomatoes
6. 3 cloves garlic
7. 0.5 l sour cream
8. A teaspoon of black pepper, salt and Provençal herbs

Step 1:Lightly grease the bottom of the pan with olive oil.

Step 2:Place the first layer of thinly sliced ​​potatoes, followed by zucchini, eggplant and other vegetables, except tomatoes. Lightly add salt and season each layer with spices.

Step 3:Grate the garlic on a fine grater and sprinkle evenly over the vegetable mixture.

Step 4:pour sour cream over the mixture.

Step 5:Cut the tomatoes into thin slices and place them in the final layer.

Step 6:place in the oven for an hour at 200 degrees.

A simple vegetable stew in the oven becomes a delicious dish if you add unusual spices to it.

Vegetables baked in a sleeve in the oven - recipe with photos

It's easier than ever to prepare delicious dishes using a baking sleeve

A plastic baking sleeve is the ideal choice for those who cannot call themselves kitchen fans.

What could be simpler: chop everything, pepper, salt, mix and put in the oven.

It will work out - this method of cooking helps preserve maximum nutrients.

Variations of vegetables for baking can be different - choose those that suit your taste. The cooking principle is the same.

The main thing to remember is that the correct baking temperature ranges from 200-230 degrees.

You will need:

1. 3 potato tubers
2. 1 bell pepper
3. 200 g cauliflower or broccoli
4. 2 tomatoes
5. 1 eggplant
6. 1 onion
7. 1 carrot
8. 4 tbsp. l. olive oil
9. Salt, black pepper, Provençal herbs to taste

Place all the ingredients in a sleeve and place in the oven.

Step 1:Wash the vegetables, peel if necessary and cut into cubes.

Step 2:put in a deep bowl, salt, pepper, add spices and oil. Mix everything thoroughly.

Step 3:transfer it to the sleeve. Close carefully and place in a mold or on a baking sheet.

Step 4:place in the oven for 40 minutes.

Advice: give preference to sleeves from European manufacturers labeled “environmentally friendly”.

Variations of vegetables may be different

Frozen vegetables baked in the oven

Frozen vegetables baked with cheese

Tip: instead of sour cream, you can use bechamel sauce based on milk, butter and flour. Its subtle French taste will make the dish more refined.

As you can see, cooking in the oven is easy!

You have probably already noticed that dishes cooked in clay pots have a special taste that is not obtained when baking in other containers. Today I would like to introduce you to how to cook vegetables in the oven deliciously, and offer them an unusual, as they say, rustic presentation. Such a dish great for vegetarians. Even if you don't belong to this type of population, why not make dinner light and healthy without loading your stomach with unnecessary carbohydrates and cholesterol. But if you cannot live without meat, then you can chop it finely and add it to vegetables.

Kitchen appliances and utensils: 4 clay pots, oven, knife, wire rack or baking sheet, cutting board.

Ingredients

Choosing the right ingredients

• For this dish you can use absolutely any quantity and combination of vegetables. For example, you can add asparagus, peas, eggplant or increase the amount of bell pepper.

• Choose fresh, juicy vegetables without much damage.
• If you have it, you can add any fresh herbs.
• Spices will add piquancy to the finished dish, so their use is mandatory.

Step by step recipe

1. Wash a quarter of a small head of cabbage, dry it, remove spoiled leaves, if any, and cut into small cubes.
   
2. Wash, peel 5 potato tubers and cut them into cubes or into 4 pieces.
   
3. Peel and rinse the onion. You can cut it into small cubes or thin slices so that they do not fall apart. If you don’t like onions, you can remove this slice after cooking.
   
4. Wash a small zucchini and cut it into half rings. It is advisable to use a young vegetable that has virtually no seeds. If there are large seeds in it, you can remove them.
   
5. Wash two carrots, peel and cut into rings. Wash the bell pepper, remove the stem and seeds, and cut into small cubes.
   
6. Place cabbage, potatoes, onions, zucchini and carrots with bell peppers in clay pots in portions.
   
7. Then put one prune in each pot, which can give our vegetables a smoky taste and a pleasant aroma.
   
8. Peel 4 cloves of garlic, make cross-shaped cuts on each and place one at a time in the pot. The number of cloves will depend on the number of pots. It can also be removed after cooking.
   
9. Divide the bay leaf into 4 parts and place one in each pot.
   
10. Now we can add spices. To do this, divide a pinch of cumin into 4 pots. Now sprinkle a pinch of coriander on top and add one peppercorn at a time.
    
11. Then add a pinch of salt and a pinch of dried herbs to each pot. You can use any herbs at your discretion. If you have fresh or frozen greens, use those too.
    
12. Pour water into each pot so that it can cover our vegetables. Already at this stage, the dishes can be covered and sent to the oven, but to give the dish a rustic sophistication, you can do the following manipulations.
    
13. Mix three glasses of flour with a pinch of salt and water, no more than one glass, and knead into a stiff dough. Use your hands to make cakes from this dough and cover the surface of the pot with them, pinching the dough around the edges. Place the vegetables in the oven preheated to 200 degrees for an hour.
    

Serving options: Place each pot on a flat plate and serve hot without removing the top dough.

Video recipe

If after the recipe with photos of vegetables baked in the oven you still have questions, you can watch this short video to fully understand the process. From the video you will learn how to cut vegetables, how much to add spices and water, what kind of dough it will be, how to cover the pots with it, and what will happen when fully prepared.

Nowadays, vegetables baked in the oven in large pieces or whole have become very popular. I thought a long time, why do these vegetables taste so much better in restaurants? than the houses I baked. Having sorted out this information, I realized that it was a matter of the temperature at which they should be baked. Now I will share with you the main principle of preparing delicious baked vegetables that retain their beneficial properties and taste to the maximum.

Number of servings: for 1 person.
Kitchen appliances and utensils: baking tray, oven.
Calories: 33 kcal per 100 g of product.
Cooking time: 30 minutes.

Ingredients

Step by step recipe

Video recipe

Dear chefs, in this video you can clearly follow the entire cooking process. You will see how appetizing potatoes and vegetables turn out in the oven when fully cooked.

Serving options

• These vegetables will be an excellent side dish for any meat.
• You can also eat them as a completely independent dish with any sauce.
• I prefer this dish with cheese sauce and fresh herbs.
• Additionally, you can offer them salt and spices.
• If possible, using this recipe with photos you can cook grilled vegetables in the oven. To do this, place them on a wire rack, place a baking sheet under it so that the juice from the vegetables drips into it, and bake for half an hour at 300 degrees.

Cooking options

I suggest you take the recipe into your piggy bank. With the advent of such kitchen helpers in our lives, cooking has become a rather simple and exciting process. In addition, such a miracle machine can preserve as much as possible the primary vitamins that are part of any product, so such a dish or is a real “vitamin bomb” for our body.

In order not to waste time on separately prepared vegetables and meat, you can combine all the products and get incredibly tasty. For me, this dish is one of my favorites because it contains my favorite ingredients. You can eat it in any form and in any quantity.

And finally, I’ll leave you with a delicious recipe. For me, this vegetable is unique because it retains all its beneficial properties no matter how it is processed, so I always stock up on it for the winter, which I recommend you do too.

Dear readers, today we learned simple recipes for preparing delicious vegetables. If you have any additions during the cooking process, you can leave them in the comments, I will definitely take a look. And now I wish you success and bon appetit!