Meat is most often cooked in a roasting sleeve: it turns out to be very tender and juicy. But you can cook vegetables in the sleeve. It turns out to be an excellent side dish. But no less delicious side dish will be baked vegetables in the sleeve.

All vegetables cooked in a roasting sleeve do not lose their bright flavor, as they do when they are boiled. Everything useful material remain in vegetables, because they are cooked in own juice, therefore, the taste and useful properties of the dish are always at their best. We also offer you to prepare an extraordinary vegetable side dish in the roasting sleeve

Vegetables in the sleeve: recipe one

Aromatic mushrooms give a unique taste to any dish. Why not use them to cook sleeve baked vegetables? To prepare this side dish, you will need the following ingredients.:

• 5 potato tubers
• 5 pieces. champignons
• 1 onion
• 1 carrot
• 1 vegetable marrow
• 3 eggplants
• 2 bell peppers
• 2 large tomatoes
• 1 clove of garlic
• mayonnaise
• vegetable oil

Wash and peel all vegetables. Cut them into small cubes. Since the eggplant will taste a little bitter, you can pre-soak them in water and salt. Then they should be rinsed in running water and squeezed out. Put all vegetables in a roasting sleeve, add salt, 2-3 tablespoons of mayonnaise and a little vegetable oil... You can also add any spices you like.

Tie the sleeve and stir the vegetables well. Use a toothpick to make a couple of holes at the top of the sleeve. The roasting sleeve can now be placed in an oven preheated to 200 ° C. The vegetables are baked for 40 minutes.

Vegetables up the sleeve: recipe two

We offer you another recipe for cooking vegetables in your sleeve. To cook this healthy dish, you will need these ingredients:

• 1 large carrot
• 2 large potato tubers
• 1 large sweet potato
• 1 vegetable marrow
• 1/4 head of cabbage
• 200 g pumpkin
• 1 bell pepper
• cumin
• turmeric
• basil
• marjoram
• black ground pepper
• barberry
• 4 cloves of garlic
• ground red pepper

Wash, peel and chop all vegetables. White cabbage you can not chop, but chop small pieces... The highlight of this dish is that the vegetables should not be mixed in the sleeve, but stacked in layers.

Place the open sleeve on a baking sheet. The first layer is chopped potatoes. Then add carrots, cabbage, squash, peppers, sweet potatoes and pumpkin. You can cook vegetables in two baking sleeves, in which case put half of each food into each sleeve. Add one teaspoon of all the spices to the sleeve. You can take a little less herbs. Cut the garlic into small pieces and add to the vegetables as well. Then add 2-3 tablespoons of vegetable oil and 1/4 cup of water to the vegetables. The sleeve can now be closed. Make a small hole on top with a toothpick so that excess air comes out. Vegetables are baked in a sleeve at a temperature of 180 ° C until they are fully cooked. They usually take a little over an hour to cook.

Vegetables are an invaluable storehouse of vitamins, trace elements and other substances necessary for the human body. Oven baked vegetables are not only different great taste and aroma, but also useful properties which are completely preserved thanks to this method heat treatment... Despite the seeming simplicity, cooking has several subtleties and features that will allow you to prepare a real tasty, juicy and healthy dish.

Correct cutting

Before you bake vegetables in the oven, you need to cut them properly. The degree and uniformity of frying of products depends on this. A common mistake of many housewives is cutting all vegetables into cubes, cubes and strips of different sizes. This leads to the fact that some of them turn into coals, while others remain half-baked.

To avoid this unpleasant situation, all large ingredients must be cut into approximately equal sized slices. Small vegetables can be left whole or cut into halves. This will allow the vegetables to cook evenly over the same time period.

Selection of food and dishes

What vegetables can be baked in the oven - fresh, also frozen. But in this case, they must be defrosted in advance. To do this, the products are left on the table or the bottom shelf of the refrigerator, where they are thawed, or they are fried in a hot pan to evaporate excess moisture.

You can bake any vegetables, guided by your taste. Most often used:

• tomatoes;
• zucchini;
• eggplant;
• Bell pepper;
• asparagus;
• cauliflower;
• carrot;
• broccoli.

For baking, vegetables are used that keep their shape perfectly and do not boil over during the cooking process.

Champignons or other mushrooms are added to the dish, chicken fillet, sausages, hard cheese.

Housewives use baking sheets, pans, special baking dishes as dishes. But you can deliciously bake vegetables in the oven only on a large baking sheet - thanks to the vast space, they are evenly fried and do not burn.

In addition, the flat baking tray evenly distributes the steam during baking, preventing the vegetables from burning or turning into a shapeless mass. And it is very convenient to mix food in such a container.

Oil use

Vegetables baked in the oven on a baking sheet must be sprinkled with sunflower or olive oil... It also lubricates the baking sheet itself. But before using it, you need to remember that each type of vegetable requires a special amount of oil.

For example, if you add the same amount of product to eggplants or mushrooms as to potatoes or carrots, they will turn out to be overdried.

The amount of oil used must be strictly controlled so that the vegetables do not turn into a fatty puree.

Particular attention should be paid to the arrangement of vegetables on the baking sheet. For even cooking, the appearance of an appetizing golden brown crust and a juicy center, a small distance should be left between the ingredients, regardless of the dish in which they will be cooked.

Cooking time and temperature

The time and temperature for roasting vegetables in the oven depends on the type and power of the oven. Most recipes indicate a temperature of at least 200 °. It is considered optimal for browning until golden crust and lack of raw vegetables.

Average roasting time is 20 to 40 minutes. This is enough for the vegetables to become soft, juicy and aromatic.

Cooking process

Stir the ingredients during cooking. But this does not need to be done more often than 1-2 times for the entire baking, otherwise you can damage the integrity of the vegetables and get an unattractive mushy mass instead of a tasty dish.

It is best to add salt and spices to the dish before the end of cooking.

These ingredients provoke an increased release of juice and its rapid evaporation, a vegetable platter salted at the beginning of baking can turn out to be overdried and tasteless.

Oven baked vegetables

Recipes for baking vegetables in the oven are very diverse - they are cooked on a baking sheet or in a pan, in a sleeve or foil, with the addition of cheese, aromatic spices or mushrooms.

Vegetables baked on a baking sheet

You will need:

• potatoes - 6 pcs;
• zucchini - 4 pcs;
• eggplant - 2 pcs;
• green beans - 2 bunches;
• - 15-20 pcs;
• carrots - 3-4 pcs;
• lemon juice - 2 tbsp. l;
• vegetable oil - 6-7 tbsp. l;
• salt, ground pepper, aromatic herbs.

Vegetables should be washed under running water and dried with a paper towel. Peel potatoes and carrots, then cut - potatoes into wedges, tomatoes and green beans halves, diced zucchini and eggplant, carrot rings.

Prepared vegetables should be seasoned aromatic herbs, add lemon juice and vegetable oil, mix gently. Put the assortment on a baking sheet, cover with a sheet of oiled foil and bake at 200 ° for 35 minutes.

Assorted baking dish

Prepare ingredients:

• zucchini - 1 pc;
• eggplant - 2 pcs;
• - 8-10 pcs;
• bell pepper - 4 pcs;
• tomatoes - 7-9 pcs;
• garlic cloves - 4-5 pcs;
• olive oil - 4 tablespoons l;
• parsley - ½ bunch;
• salt, aromatic spices to taste.

All ingredients must be rinsed under running water and dried with a paper towel. Eggplants and zucchini should be cut into medium-sized cubes, small mushrooms and tomatoes should be cut into halves, large cubes, bell peppers - in strips.

Pour the prepared vegetables into a deep bowl, add chopped garlic cloves, spices to your taste, sprinkle with olive oil and mix thoroughly with your hands.

The baking dish should be lined with a sheet of foil, leaving about 7-8 cm on one side to cover the assortment. Pour vegetables into a container, distribute evenly and cover with a free part of the foil.

After that, the form must be sent to the oven, preheated to 200 ° for 35-45 minutes. Then the top sheet of foil should be removed and the vegetables should be baked for another 15-20 minutes. Before serving, the dish is garnished with chopped parsley.

Sleeve baked vegetables

You need to prepare:

• tomatoes - 4 pcs;
• potatoes - 5-6 pcs;
• cauliflower inflorescences - 10-12 pcs;
• red and yellow bell peppers - 1 pc each;
• onions - 2 pcs;
• carrots - 2 pcs;
• sunflower oil - 6 pcs;
• salt, provencal herbs.

All vegetables need to be washed, dried, peeled potatoes and carrots, cut into large cubes, onions and eggplants into rings about 2 cm wide. Tomatoes are best cut into quarters, bell peppers - in long strips.

Pour the prepared assortment into a bowl, add a little salt and Provencal herbs, sprinkle sunflower oil... After that, pour the ingredients into the baking hand and tie it on both sides, making several thin punctures on the film with the tip of a knife.

The vegetables in the sleeve should be baked at 200 ° for at least 30-35 minutes, then sprinkle with chopped herbs and serve.

Vegetable mix baked in the oven is a tasty, appetizing and healthy dish that will appeal to both adults and children. It cooks very quickly and is perfect as a light, juicy side dish for meat or fish, or as an independent dish.

Baked vegetables in the oven according to the Italian recipe - video

Vegetables are not only tasty, but also very healthy. They are fried, boiled, steamed, baked, eaten raw. It is clear that the maximum benefit is in fresh products, but not all vegetables can be consumed in their original form. The second option for maximum calorie content and benefits will be steaming, but taste it is significantly inferior to baking. Oven baked vegetables in large pieces are the perfect compromise between taste, health and effort.

Coarse slicing allows you to preserve the maximum vitamins in each bite, does not allow food to dry out and saves time during cooking. The combination of products can be very varied, which allows you to prepare varied dishes. Baked foods are a godsend for vegetarians, dieters and fans of the food industry. Also, baked vegetables are a great opportunity to teach children from childhood to proper nutrition and introduce them to the whole variety of herbal products.

Vegetables in foil - a simple baking recipe

The most common way to bake vegetables in the oven - using foil. It protects against burning, dehydration and does not require a large number oils, which significantly reduces the calorie content of the dish.

Ingredients:

1. Eggplant - 1 pc.
2. Zucchini - 1 pc.
3. Pepper - 2 pcs.
4. Tomatoes - 5 pcs.
5. Garlic - 2 cloves
6. Vegetable oil - 2 tbsp. spoons
7. Greens - 2-3 branches
8. Salt, spices - to taste

Cooking method - baking

Cuisine - European

Preparation time - 7 minutes

Cooking time - 40 minutes

Servings Per Container - 3

How to bake vegetables in foil

• 

  Prepare ingredients. Wash and dry them.

• 

  Cut the zucchini with eggplant into large quarter-pieces. To do this, cut off the stalks from the vegetables, cut the pulp lengthwise, and then chop into pieces.

• 

  Cut the tomatoes into 2 or 4 pieces, depending on the size of the fruit.
  
• Advice. It is better to bake tomatoes of the "cream" variety, because they are more meaty, which means there will be less liquid in the dish.

• 

  Peel sweet multi-colored peppers from seeds and membranes. Cut the pulp into large slices.

• 

  Cut large garlic cloves into slices.
• 
  Put all the chopped ingredients in a deep bowl, season them with salt. pepper and spices to taste.
• 
  Pour in vegetable oil and gently mix the ingredients with your hands.
• 
  Cover the baking dish with foil. Place vegetables on it in an even layer.
• 
  Cover them on top with foil.
• Bake the dish at 200 C for 50-60 minutes. Cook for the first half hour under foil until the vegetables soften, and then open the form.
• 
  Before serving, grind the finished dish with chopped herbs.

And you will find a clear example of how to properly bake vegetables in the oven at the link

Vegetables in the sleeve in chunks in the oven

Baking in your own juice - what could be healthier and tastier. This is especially true for those who are actively losing weight. In addition, the dish always turns out to be juicy and tasty with maximum set vitamins, regardless of the composition of the components.

Ingredients:

• Potatoes - 3 pcs.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Pepper - 1 pc.
• Cauliflower - 6 inflorescences
• Oil - 3 tbsp. spoons
• Salt, spices - to taste

How to bake vegetables in your sleeve

• Prepare food by washing everything thoroughly. Peel the onion. carrots and potatoes are peeled as desired. Cut off the stem of the eggplant.
• Cut the eggplant into slices at least 1 cm thick. Chop the carrots with potatoes and onions larger. Cut the pepper pulp peeled from seeds into long pieces. Cut the tomatoes into 4 pieces.
  

Advice. So that the eggplant does not taste bitter, it should be salted, and rinsed after letting the juice.

• In a deep bowl, mix together the vegetables. Salt it lightly. Sprinkle lightly with oil if desired.
• Unwind the culinary sleeve to the desired length so that all the vegetables are placed in it in a free order.
• Place the prepared ingredients in the sleeve. Tie the film tightly on both sides.
• Make a few pricks with a toothpick, which will help to avoid the "steam effect" and prevent the food from boiling.
• Bake vegetables in the sleeve at 210C for 35 minutes.

Baked vegetables with citrus-vanilla sauce

Often, before a big feast, any housewife has a question: how to bake whole vegetables in the oven in an original way? There are no special options for varying the taste of a dish, except for changing the amount of vegetables and their combination. In this case, dressings come to the rescue, which set off, emphasize, give the products a special taste. We offer original version vegetables cooked with a sweetish citrus sauce.

Ingredients:

• Cauliflower - 1 head of cabbage
• Pepper - 2 pcs.
• Zucchini - 1 pc.
• Mushrooms - 200 gr
• Grape oil - 4 tbsp. spoons
• Thyme, salt - to taste
  For the sauce:
• Orange - 1 pc.
• Lemon - 1 pc.
• Wine vinegar - 2 tbsp spoons
• Honey - 1.5 tbsp. spoons
• Vanilla essence - ¼ tsp
• Black pepper - to taste

How to cook vegetables with aromatic sauce

• Prepare food by taking large fruits of zucchini, tomatoes, peppers and a medium head of cauliflower. It is better to use champignons as mushrooms, but they can also be replaced with oyster mushrooms.
• Wash and dry all products well.
• Divide the cabbage into inflorescences, cut the young zucchini into large rings, peel the seeds and cut into large slices. Cut the mushrooms into pieces. For champignons, it is enough to separate the caps from the legs.
• Arrange the assorted vegetables in a mold. Season them with salt and thyme. Sprinkle with 2 tbsp. tablespoons of grape oil.
• Bake at 200C for 20 minutes.
• During this time, you need to have time to prepare the sauce. Wash the lemon and orange thoroughly.
• Grate the zest of both fruits into a bowl, squeeze the juice out of the pulp, removing the seeds.
• Pour honey into the juice. vinegar, vanilla extract... Season the marinade with pepper and stir thoroughly.
• Pour the already baked vegetables with citrus marinade, mix them gently and return to the oven for 7-10 minutes before final cooking.
  

Advice. To obtain a golden brown crust of the top layer, you can turn on the "grill" or "top heat" mode during this time.

Assorted pumpkin - Chinese bake option

Oven baked vegetables are found in cuisines around the world. Each nation prefers to cook certain types of food. For example, the most popular french recipe baked vegetables is ratatouille. How to bake it the best way find here

And for a step-by-step consideration, we offer an interesting Asian combination.

Ingredients:

• Pumpkin - 300 gr
• Broccoli - 180 gr
• Green beans - 180 gr
• Lime - ½ pc.
• Soy sauce - 1 tbsp a spoon
• Rice vinegar - 1 tbsp. a spoon
• Oil - 1 tbsp. a spoon
• Honey - ½ tbsp. spoons
• Chile - 1 pinch

How to bake Chinese-style vegetables

• Cut the peeled pumpkin into oblong pieces. Disassemble the broccoli into inflorescences. Remove the tails from the green beans.
  

Advice. For a truly Chinese flavor, the beans can be replaced with bok choi.

• Prepare marinade by mixing together soy sauce, oil, rice vinegar, honey and juice from half a lime.
• Put the vegetables in a bowl. Shake them with a pinch of chili and pour over the sauce.
• Gently mix the ingredients with your hands so that the sauce completely covers all the pieces.
• Put the ingredients on a baking sheet and bake everything in hot oven about 40 minutes.

Despite the seeming simplicity of cooking products in the oven, this process has its own characteristics. We will tell you how to bake properly in order to preserve the maximum vitamins in the dish and leave it appetizing.

1. Slicing. When baking vegetables, it is extremely important to cut them into equal pieces so that everything is baked evenly and at the same time.
2. Butter. And although the use of vegetable oil for baking food in the oven is minimal, there are vegetables that require more of it. For example, root vegetables require slightly less fat than eggplants or mushrooms. Therefore, you should always use a reasonable amount of fat.
3. Tableware. Do not bake the dish in the first baking sheet that comes along. For even cooking, it is better to use a large flat baking sheet, then the even evaporation of steam will not allow the food to burn. It will also be convenient to turn vegetables in such dishes.
4. Neighborhood. To get evenly fried vegetables with a golden crispy crust and a tender center, they should be laid out at some distance from each other. In this case, the emitted steam will evaporate and the food will not boil down to the state of porridge.
5. Temperature. The optimum baking temperature in the oven is 200C. At a lower setting, the fruits will not be fried enough.
6. Mixing. A big mistake would be to bake the assortment without stirring. In this case, you risk getting a dish with burnt and at the same time pale vegetables. For a 40-minute roast, one turning is sufficient.
7. Salt. Salting and seasoning vegetables is better at the very end, because Salt causes juices to develop and evaporate, which can dry out the finished meal.
8. Defrosting. Defrost frozen food before baking. This can be done naturally by leaving the vegetables to thaw naturally, or frying them in a skillet before baking to remove excess moisture.

Oven baked vegetables - perfect option a healthy side dish or a light independent snack that will keep you slim and fill the body with the right energy and vitamins. There are many ways to prepare dishes using different basic ingredients and techniques for executing recipes.

How to cook delicious vegetables in the oven?

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

1. Vegetable ingredients can be cooked on an open baking sheet. To do this, they are sprinkled with oil to maintain juiciness and, if desired, season to taste before or after baking.
2. Without using fats, vegetables can be cooked in a sleeve or foil.
3. Delicious baked vegetables in the oven under the grill. They are served with sauces, simply with salt, or used to make salads.
4. Vegetable ingredients can be used for oven-baked casseroles, stews, and roasts in pots or tins.
5. How much to bake vegetables in the oven will depend on the type used, the size of the fruit or slices, and 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 cook vegetable caviar, salads, other dishes. Most vegetables require skinning after baking. To facilitate the process, hot fruits are placed in a bag for 5-10 minutes.

Ingredients:

• eggplant - 2 pcs.;
• bell peppers- 2 pcs.;
• tomatoes - 4 pcs.;
• onion and garlic.

Preparation

1. Washed and dried eggplants, peppers, tomatoes are placed 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 a baking sheet in it for 45 minutes.

Oven vegetables baked in large pieces - recipe

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

Ingredients:

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

Preparation

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

Baked vegetable salad

To prepare a salad of baked vegetables in the oven, you can simply fill in the still warm ingredients with dressing or supplement the cooled ingredients with slices of feta cheese, tofu, or others of your choice. To those who do not love hot snacks you can eliminate chili and reduce the amount of garlic by adding 1 clove.

Ingredients:

• zucchini - 1 pc.;
• eggplant - 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, baked whole for 45-60 minutes.
2. Peppers and tomatoes are placed in a bag for 5 minutes, peeled.
3. Eggplants with zucchini are also removed from the peel.
4. Cut the vegetable pulp into cubes, add garlic, chili, cilantro and onion.
5. Salad is seasoned with oil, salt, herbs, served with feta.

Baked vegetables in a sleeve in the oven

Cooked vegetables in the sleeve in the oven fully retain their juiciness and, with the addition of seasonings, are maximally saturated with their aromas and taste. Often, assorted vegetables are used as a side dish for a meat or fish main course. Especially delicious dish will be with young 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, cut into large slices.
2. Salt vegetable slices, pepper, sprinkle with oil, sprinkle with herbs and place in a sleeve.
3. After 45 minutes at 200 degrees, baked vegetables in the oven will be ready.

Grilled vegetables in the oven - recipe

Grilled vegetables are most delicious and aromatic if cooked on a grill with smoke. However, you can get a very decent version of the snack in the oven. The vegetable slices are served as-is, without additives, added with sauces, or drizzled with oil. Assorted vegetables can be supplemented with mushrooms or fruits.

Ingredients:

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

Preparation

1. The vegetables are cut into large slices 1.5 cm thick.
2. Mix 2 types of vinegar with oil, salt, sugar and herbs, pour into vegetable slices, mix, let soak for 20 minutes.
3. Spread 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

Baked vegetable dishes are appreciated for dietary properties, ease and safety of the integrity of the cut. Prepare a side dish or you can portionwise on separate cuts 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;
• Provencal herbs and dry basil - 1.5 tsp each;
• oil - 4 tbsp. spoons;
• asafoetida - 1/3 tsp;
• salt pepper.

Preparation

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

Oven vegetable casserole

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

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. Sliced ​​potatoes, onions and zucchini are placed in layers in a mold.
2. Spread a mixture of pepper, peas and broccoli on top.
3. Pour the whole seasoned salt and curry mixture of milk and butter.
4. Send the form to an oven preheated to 180 degrees for 30 minutes.
5. Sprinkle cheese over the surface of the casserole and cook for another 10 minutes.

Oven baked peppers stuffed with vegetables - recipe

Baked vegetables can be prepared using original ideas... For example, sweet bell peppers stuffed with assorted vegetables will become an unusual appetizing dish. They can be served with dignity not only on weekdays, but also on holidays, noticeably decorating and diversifying any meal with a snack.

Ingredients:

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

Preparation

1. The tops are cut from the peppers, the seed boxes are cut out.
2. Fry in oil separately onions with carrots and parsley and celery roots.
3. Combine two roasts, season.
4. Fill with a mass of peppers, cover with tops, place in a mold.
5. Mix the sauce with 150 ml of water, season, pour over the peppers.
6. Prepare 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 fillet chicken breast by frying the slices seasoned to taste in oil and placing the first layer on the bottom of the pot. Assorted vegetables are allowed to be compiled to taste using the desired components.

Ingredients:

• zucchini and eggplant - 1 pc.;
• potatoes and bell 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 put into 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.

Oven baked vegetables with cheese

Baked ones are perfect for self-serving or as an addition to meat. Instead of broccoli inflorescences, it is allowed to 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, carrots into circles, spread in a mold.
2. Place broccoli with peas and onion rings on top.
3. Beat eggs, adding sour cream, salt, pepper, herbs, pour over vegetables.
4. The dish is baked for 1 hour under foil.
5. Sprinkle vegetables with cheese, 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. A healthy snack can also be prepared for everyday serving by pampering yourself with it. amazing taste... Zucchini can be replaced with eggplants, and instead of champignons, take caps of other mushrooms.

Ingredients:

• champignons - 10 pcs.;
• tomatoes - 4 pcs.;
• eggplant and zucchini - 2 pcs.;
• oil - 5 tbsp. spoons;
• balsamic vinegar - 1 tbsp. a spoon;
• Provencal herbs and basil - 1 teaspoon each;
• salt pepper.

Preparation

1. Zucchini and eggplants are cut into 1 cm thick circles, tomatoes 1.5 cm thick.
2. Prepare a marinade for vegetables in the oven, mixing oil with balsamic vinegar, salt, pepper and herbs, season them with vegetable slices with mushrooms, leave for 20 minutes.
3. Slices of vegetables and mushrooms are strung on skewers, placed on a wire rack and baked for 40 minutes at 200 degrees.

Oven vegetable ratatouille

Put in a mold in the oven and baked until soft, they will taste original in taste and exquisite in appearance. vegetable dish from French cuisine called ratatouille. You can cook this on weekdays, on holidays, without a doubt, include it in a lean or vegetarian menu.

The use of the sleeve in cooking has made the cooking process various dishes more efficient, transparent and useful. This transparent kitchen fixture allows you to observe the cooking process and monitor education appetizing crust On him. This is its main advantage over baking in pots or cooking in foil. Sleeve baked vegetables are more flavorful than steamed or conventionally boiled vegetables. Cooked vegetables in the roasting sleeve can be served as a side dish or as a separate dish. Interesting turns out a variety of salads made from such vegetables. In the sleeve, in the oven, they retain their shape and juiciness, color and aroma.

In such a sleeve, you can cook not only vegetables, but also meat dishes... The vegetables in the sleeve are fried, but not stewed in the usual, familiar sense. They let in minimal juice and languish in it until fully cooked. Such a dish turns out to be more juicy and very tasty. The vegetables in the sleeve is low-calorie dish, it will be especially appreciated by the beautiful half of humanity.

Men like nourishing dishes. For them, you can offer an option: meat with vegetables in the sleeve. Moreover, you can also choose a lighter dish - chicken with vegetables in the sleeve, or more caloric - pork with vegetables in the sleeve.

Meat baked with vegetables up its sleeve is a doubly tasty, complete main course that can be served to a family for lunch or dinner.

There are other solutions that will satisfy the needs and tastes of everyone, without exception, incl. and children, for example, potatoes with vegetables in their sleeves. This combination is a win-win, everyone loves potatoes. As you can see, they have no boundaries, options for cooking vegetables in the sleeve, recipes are possible in different options and executions. Cook healthy and delicious vegetables in the sleeve in the oven, recipes for which exist in abundance.

To master the many recipes for baked vegetables in your sleeve, our tips will come in handy:

For baking in the sleeve, you need to take only whole, clean, high quality products;

Vegetables should be thoroughly washed and dried with a paper towel before cooking, but not peeled;

Place the sleeve with vegetables on the middle rack in the oven;

It is better to place a sleeve with peppers and tomatoes in the upper part of the oven;

Onions in the sleeve are cooked whole or cut into large rings, slices;

Eggplants are baked in a sleeve in slices or halves of the fruit. In some dishes, small slicing is also possible;

Cauliflower is divided into inflorescences, which must be washed and dried before placing in the sleeve;

Vegetables must not be salted in the sleeve before cooking, otherwise juice will start to emerge from them ahead of time, and the dish will turn out to be dry and without a crust. Salting is better ready meal before serving;

The sleeve usually swells up during baking, so it must be positioned so that it avoids contact with the walls of the oven;

The sleeve with the products is placed on a baking sheet, on a special heat-resistant dish, but not on the wire rack;

For a crusty dish, cut the sleeve 10 minutes before finishing on top;

The temperature for baking vegetables with meat in the sleeve in the oven is 180-200 degrees. This process takes about 50-60 minutes.