The first summer vegetables, juicy, young, bright and so healthy after a long winter! I want to quickly get enough of vitamins, every day delighting myself with delicious dishes. Frying, boiling, steaming and, of course, baking - there are many options not only in ingredients, but also in cooking techniques. For every taste! Whole or almost whole baked vegetables in the oven on a baking sheet - that's my choice.

I suggest taking a stroll through the farmers market or stopping by the nearest fruit stand where you can buy the first summer harvest. I managed to find young beets, carrots, zucchini, green peas and mushrooms. Here from them it will be possible to prepare a delicious dinner - vegetables baked in the oven on a baking sheet with olive oil. I just bake them with butter and ground pepper, although you can cook or (zucchini, eggplant and pepper circles - with tomato sauce).

Ingredients:

• 2 small beets;
• 1 carrot;
• 1 zucchini;
• 7-10 pcs. champignons;
• 7-10 pods of green peas;
• vegetable oil;
• a mixture of ground peppers;
• sea ​​salt.

How delicious to bake vegetables in the oven

I bake vegetables without foil, I like it when all the ingredients are browned, but remain juicy inside. But with foil, vegetables are steamed more.

I washed all the ingredients well, but I didn’t peel either carrots or beets, since the skin of young vegetation is tender, it’s quite possible to eat it.

She laid out the beets, cut into halves, in a baking dish. And zucchini rings.

On top of the beets - carrots. Also the second layer is mushrooms. Thanks to the layers, all vegetables will be saturated with juice, moisture will not evaporate quickly. It's a secret delicious baked vegetables without foil.

A line of green peas.

Pour the ingredients with a thin stream of oil to distribute it evenly. A little ground pepper (a mixture of white, red and black) and sea salt.

I put it in a preheated oven at 180C, bake for 45 minutes. - 1 hour. Times may vary depending on the oven.

Baked vegetables with mushrooms are ready, you can serve.

Add a side dish to taste and your favorite sauce, it can be sour cream or soy sauce.

Bon Appetit!

In the kitchen arsenal of every housewife, there is sure to be a book with unique and inimitable recipes. With these culinary masterpieces, she tries to surprise guests and please her family. A variety of dishes are used, ranging from hot appetizers to desserts. A special delicacy, which not all housewives can do, is vegetables baked in the oven. That is why we have made for you a selection of the most delicious and original dishes made in the oven.

First, let's look at common mistakes that are made when cooking. Properly aged, dressed and cooked vegetables will leave pleasant memories and make you save a successful recipe.

Vegetable dishes are very useful for the human body, as they contain a whole complex of vitamins necessary to maintain health. That is why it is necessary to learn how to cook them correctly so that vegetables do not lose their valuable properties.

So, consider the main series of mistakes made by novice cooks:

• Various cuts of vegetables. As a rule, this violation is obtained due to haste. In a hurry, vegetables of various types are cut into arbitrary shapes and sizes. Because of this, something has time to fry quickly and start to burn or dry and lose juice, while others only acquire a golden crust. Therefore, all ingredients must be cut into the same average size.

• Add an equal dose of oil to all vegetables. A big misconception is that every vegetable needs an equal amount of oil. For example, root crops require significantly less oil than mushrooms or eggplants. The main thing here is not to overdo it with the dose at all, otherwise the dish will be excessively fatty. If you're cooking in a medium-sized pot, adding a few tablespoons of oil will suffice. You can also just pre-grease the dishes and sprinkle the vegetables, this will also be quite enough.
• Poor choice of cookware. The best option for baking vegetables in the oven is a baking sheet. It can be treated with oil or you can use special paper for baking. Roasted vegetables release steam during cooking. In the baking sheet, it will be distributed evenly - this will ensure uniform frying of the products. Plus, it is on a straight surface that it is best to turn the pieces over.

• No empty spaces. To prepare a delicious dish, it is not enough to chop the vegetables and throw them into the dishes. The most common mistake is that the hostess does not leave free space between vegetables. Due to the steam released, the vegetables are boiled in the oven, and this is facilitated by the density with which the ingredients are located in the container. To reduce this effect, it is necessary to leave space between them.
• Low oven temperature. It is recommended to bake vegetable dishes in the oven at a temperature not lower than 210 ° C. At the right temperature, the vegetables will be ready in about 40 minutes. If the temperature is lower than indicated, and you will refer to the fact that the dish will simply stand on the fire longer, you will get vegetables that are not completely fried;
• No turning vegetables. This item does not at all imply a meticulous control of the readiness of the dish and stirring it every 5 minutes. However, it is simply necessary to turn them over several times, otherwise one side will be covered with a golden crust, while the other will only push away from itself with a completely unappetizing look. If you consider that on average vegetables are baked for 40-50 minutes, then 3 or 4 stirs will be enough.

Now that we have familiarized ourselves with the rules for cooking baked vegetables, we suggest that you familiarize yourself with the best recipes for oven-baked vegetables in photographs.

Grilled vegetables

Recently, one of the most common options for oven-baked dishes can be called grilled vegetables. We suggest you look at the recipe in photos, how to quickly and tasty bake vegetables in the oven. The cooked dish can be served as an appetizer or side dish, and they can also be seasoned with a salad or fast food.

To prepare the dish you will need the following ingredients:

• red pepper, yellow 1 pc.;
• zucchini squash - 2 pcs.;
• cauliflower - 1 head;
• tomatoes - 3 pcs.;
• sweet potato - 1 pc.;
• garlic - 1 head;
• thyme, rosemary - to taste;
• olive oil - 2 tbsp. spoons.

Cut into large oblong tubes, while the skin is peeled as desired (photo). Then cut each of the peppers into 2 equal parts along the vegetable (photo). Cauliflower inflorescences are separated from each other (photo). Sweet potatoes are cut into round pieces up to 2 cm thick (photo). Tomatoes are cut into 4 equal parts each (photo).

All chopped ingredients turned out to be equally large, which means they will fry evenly. Now preheat the oven and switch it to the grill mode. While it is heating, put the chopped vegetables on a baking sheet, pre-covered with baking paper. Lay out in parts, without mixing the products with each other. Peppers and zucchini should be skin side up.

After the loaded baking sheet is fully prepared for baking, grease the ingredients with a thin layer of olive oil. The garlic crushed in the crusher is evenly distributed by hand over the surface of the vegetables. Put a few sprigs of rosemary and rub a little more with your hands, sprinkling vegetables.

After that, the baking sheet is loaded into the oven almost under the very grill, but not on the lower tier. Cooking time is only 20-25 minutes. You only need to stir 1-2 times. If the skins of peppers burn - do not be upset. They still need to be cleaned. After taking the dish out of the oven, it must be cooled. Grilled vegetables can be stored in a plastic container with a tight lid. You can add basil to an already cooled dish.

Knowing this recipe for cooking gil vegetables, you can quickly prepare an original dish that can be consumed in different variations.

Broccoli vegetable casserole

To make this vegetable broccoli casserole, you will need the following ingredients:

• broccoli - 500 g;
• potatoes - 500 g;
• carrots - 3 pcs.;
• medium-sized onion;
• garlic - 1 head;
• Bulgarian pepper - 1 pc.;
• salt, pepper, olive oil - to taste;
• dill - 1 bunch.

Cooking sequence:

First, boil the potatoes and grind them into a puree. Add spices, garlic, oil to the resulting mass - to taste. Mix and let cool. Next, boil the broccoli in salt water, after full readiness put it on a plate so that the water is glass. We cut the onion to taste - rings or squares, three carrots on a coarse grater, then stew in a pan. Again, you can add spices to taste. In order for the casserole not to lose its shape, 10 g of starch can be added to carrots or potatoes, but this is not a necessary condition.

After all the preliminary ingredients are ready, grease the baking sheet or dishes in which you plan to cook the vegetable casserole. Some vegetable casseroles in the oven are made using foil. In this case, it is not the bottom of the container that is lubricated, but the inner cavity of the foil. Then we evenly distribute mashed potatoes over it and build small ledges around the edges.

Then we put boiled broccoli and pre-prepared bell pepper rings on the puree. Sprinkle the resulting mass with stewed onions and carrots. We send the dish for 40 minutes in the oven and bake at a temperature of up to 190 ° C.

After the specified time, we take the dishes out of the oven and let them stand for about 15 minutes, then cover with a plate of a suitable size and turn over sharply. In case you baked vegetables in foil, everything is much simpler. Just take out the pan and unfold the foil.

As you can see from the photos of vegetables baked in the oven, it looks very appetizing despite the cooking method.

Fish casserole "Fisherman's Joy"

Fisherman's Joy is an oven-baked fish with vegetables. Despite the exquisite taste, not every housewife will decide to cook such a dish. Since this is a rather laborious process, and it is necessary to have a sense of proportion in adding ingredients.

To prepare this dish, you will need:

• carp or carp;
• tomatoes - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• carrots - 1 pc.;
• onion - 1 head;
• garlic, salt, lemon, turmeric, black or red pepper, bay leaf - to taste;
• sunflower oil - 5 tablespoons: 3 - for processing fish, 2 - for vegetables;
• lettuce - a few leaves;
• parsley - 1 bunch.

The first step is to thoroughly clean and rinse the fish. It is desirable to remove excess bones from it as much as possible. Across the body of the fish we will make deep cuts a few centimeters apart.

Then we make a special sauce in a bowl: we take the peppers and pour them over the eye into a plate (depending on your taste preferences) and squeeze the juice from the lemon. The recommended dose is half a lemon. Here we add turmeric and 3 tablespoons of oil. Then, using a crusher, mince the garlic. The resulting sauce must be thoroughly mixed and greased with fish, especially inside the cuts made.

Cut the remaining half of the lemon into slices and insert them into these same cuts, alternating with pepper.

Next, we move on to preparing the filling for the fish. To do this, fry the chopped onions and carrots over low heat. When you realize that the frying is almost ready, add the chopped pepper and cover with a lid for 10 minutes, after turning off the fire.

Oven baked vegetables are always tasty and healthy. I offer several good recipes, ranging from whole baked vegetables to more complex roasted vegetable dishes that can decorate the most sophisticated holiday table. All recipes are quite simple, quick and tasty.

Whole baked vegetables

Ingredients:

(4-6 servings)

• 3-4 eggplant
• 2-3 salad peppers
• 2 onions
• 4 tomatoes
• vegetable oil

• 500 gr. green beans
• 5 small potatoes
• 5 small onions
• 5 tomato
• 2 eggplant
• 50 gr. smoked meat
• 100 gr. hard cheese
• 3 garlic cloves
• 1 st. a spoonful of breadcrumbs
• 0.1 l. cream
• parsley
• sunflower or olive oil
• pepper

Oven baked potatoes

For this baked potato recipe, we take small oblong tubers. We clean the potatoes, wash them, and then cut them in half lengthwise so that we get long boats.

We salt the potatoes, generously grease with vegetable oil, and then spread them on a baking sheet, which we then put in a hot oven.

Bake potatoes over medium heat. Periodically check for readiness. Remove cooked potatoes and let cool slightly.

Using a spoon or knife, carefully remove the insides of the halves to make potato boats.

We carefully grind the potato mass we have chosen, add finely chopped smoked meat, a little salt and pepper. Pour in a little cream and try. The filling should be tender but not runny.

Stuff potatoes and set aside.

Oven baked eggplant with cheese

For baking, we take two small young eggplants. We cut the washed eggplant into round plates one and a half to two centimeters thick.

To remove the bitterness, sprinkle the plates with salt. We wait 10 minutes, and then we wash the eggplants in cold water. Squeeze out excess moisture.

We spread the circles on a baking sheet greased with vegetable oil. Spray eggplants with oil from a spray bottle or just drip from a bottle, and then put in a preheated oven.

Bake eggplant in the oven for 10 minutes over medium heat.

Sprinkle almost ready-made eggplants with grated cheese and put them back in the oven for exactly five minutes. Cheese should be melted and lightly browned.

Oven baked tomatoes

Despite the fact that various salads are mainly prepared from fresh tomatoes, tomatoes are very tasty if they are baked in the oven. I want to share the easiest recipe for baked tomatoes.

So, we choose small, ripe, but fairly dense tomatoes. The most convenient round shape.

Washed tomatoes cut in half. Lay the halves on a greased baking sheet.

Be sure to salt and grease the top with vegetable oil. We put the tomatoes in a hot oven.

While the tomatoes are baking, prepare a special filling for them.

In a separate bowl, mix 1 clove of chopped garlic, salt, pepper, finely chopped parsley, breadcrumbs. Add a little olive oil and crush with a regular mortar. This is done so that the mixture absorbs the taste of garlic and parsley.

When the tomatoes are almost ready, we apply garlic filling to each tomato. Roast the vegetables until the filling is browned.

Along with this recipe for baked vegetables, you can also cook baked tomatoes stuffed with meat and rice. Detailed recipe.

Oven baked onion

I remember in childhood at the mention of onions, and in any of its forms, everyone immediately twisted their faces. But it turns out, unlike the faithful onion or onion in cutlets, oven-baked onions are a real delicacy. Try it and you will fall in love with this simple and delicious dish forever.

We take small onions of approximately the same size. It is not necessary to buy non-bitter varieties of onions specifically.

We clean the onion, which is then cut into halves

Lay the onion on a generously oiled baking sheet. Drizzle generously with oil on top of the onion.

Cover a baking sheet with onions with foil and put in a well-heated oven. if the onion is left without foil, then it starts to burn and becomes bitter.

Onions, unlike all other vegetables, should be baked at a fairly low temperature of about 160 ° C. In this case, the onion is baked for quite a long time. Depending on the size of the onions, bake for half an hour or more.

How to Serve Roasted Vegetables

Baked vegetables are a tasty and healthy dish in themselves, but it can be supplemented with string beans, which will soften and shade the taste of vegetables baked in the oven.

So, take green string beans, remove the tails and cut into pieces of five centimeters. Boil green beans for 10 minutes in salted water. The beans should be soft but not falling apart. Be sure to drain the water.

Berm two or three cloves of garlic, peel, finely chop.

Lightly fry the garlic in a small amount of olive or sunflower oil.

Put the beans on a large dish, sprinkle with fried garlic on top. With the remaining oil in the pan, which has absorbed the taste and smell of garlic, pour the beans.

We take a dish with beans and put all the baked vegetables on it. The order of a role does not play. But what plays a role is the temperature of the oven. All vegetables are baked at 180°C. By the way, it is also not advisable to leave the kitchen for a long time, since different baked vegetables require different cooking times.

That's it, our dish is ready! Serve the roasted vegetables hot.

Vegetables are not only delicious, 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 in terms of taste, it is significantly inferior to baking. Oven baked vegetables in large pieces are the perfect compromise between taste, health benefits and labor costs.

Coarse cutting allows you to save a maximum of vitamins in each piece, does not allow the products to dry out and saves time when cooking. The combination of products can be very diverse, which allows you to cook diverse dishes. Baked foods are a godsend for vegetarians, dieters and fans of pp. Also, baked vegetables are a great opportunity to teach children from childhood to proper nutrition and introduce them to the whole variety of plant products.

Vegetables in foil - a simple roasting recipe

The most common way to bake vegetables in the oven - using foil. It protects against burning, dehydration and does not require a large amount of oil, 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 - 3

How to bake vegetables in foil

• 

  Prepare the ingredients. Wash and dry them.

• 

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

• 

  Tomatoes, depending on the size of the fruit, cut into 2 or 4 parts.
  
• 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 the vegetable oil and gently mix the ingredients with your hands.
• 
  Line a baking dish with foil. Arrange the vegetables in an even layer on it.
• 
  Cover them with foil.
• Bake the dish at 200 C for 50-60 minutes. For the first half hour, cook under foil until the vegetables soften, and then open the form.
• 
  Grind the finished dish with chopped herbs before serving.

And a good example of how to properly bake vegetables in the oven can be found entirely at the link

Vegetables in the sleeve in pieces in the oven

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

Ingredients:

• Potatoes - 3 pcs.
• Tomatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Pepper - 1 pc.
• Cauliflower - 6 florets
• Oil - 3 tbsp. spoons
• Salt, spices - to taste

How to bake vegetables in a sleeve

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

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

• Mix mixed vegetables in a deep bowl. Lightly salt it. Drizzle lightly with oil if desired.
• Unwind the cooking sleeve to the desired length so that all the vegetables are placed in it in a free order.
• Place the prepared ingredients into the sleeve. Tie the film tightly on both sides.
• With a toothpick, make a few pricks that will help to avoid the “steam effect” and prevent the products from overcooking.
• Bake vegetables in a 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 to vary the taste of the dish, except to change the amount of vegetables and their combination. In this case, dressings come to the rescue, which shade, emphasize, give the products a special taste. We offer an original version of vegetables cooked with a sweetish citrus sauce.

Ingredients:

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

How cook vegetables in 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 pepper from the seeds and cut into large slices. Mushrooms cut into pieces. In mushrooms, it is enough to separate the caps from the legs.
• Divide mixed vegetables into a bowl. Season them with salt and thyme. Spray 2 tbsp. tablespoons of grapeseed oil
• Bake at 200C for 20 minutes.
• During this time, you need to have time to prepare the sauce. Wash lemon and orange thoroughly.
• Grate the zest of both fruits into a bowl, squeeze the juice from the pulp, removing the seeds.
• Pour honey into the juice. vinegar, vanilla extract. Season the marinade with pepper and mix thoroughly.
• Pour the already baked vegetables with citrus marinade, mix them gently and return to the oven for 7-10 minutes until the final cooking.
  

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

Assorted pumpkin - a variant of roasting in Chinese

Baked vegetables in the oven are present in cuisines around the world. Each nation prefers to cook certain types of food. For example, the most popular French recipe for baked vegetables is ratatouille. Find out how to bake it in the best way 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 pcs.
• 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 Roast Vegetables Chinese Style

• Cut the peeled pumpkin into oblong pieces. Break the broccoli into florets. Remove stems from green beans.
  

Advice. To give the dish a real Chinese flavor, beans can be replaced with bok choy.

• Prepare the marinade by mixing together soy sauce, oil, rice vinegar, honey, and juice from half a lime.
• Put vegetables in a bowl. Crush 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 a hot oven for about 40 minutes.

Despite the apparent simplicity of cooking food in the oven, this process has its own characteristics. We will tell you how to bake it correctly in order to preserve the maximum vitamins in the dish and leave it with an appetizing look.

1. Slicing. When roasting 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 foods in the oven is minimal, there are vegetables that require more of it. For example, root crops will need a little less fat than eggplant or champignons. Therefore, a reasonable amount of fat should always be used.
3. Tableware. Do not bake the dish in the first pan that comes across. For even cooking, it is better to use a large flat baking sheet, then even evaporation of the steam will not allow the food to burn. And in such dishes it will be convenient to turn vegetables.
4. Neighborhood. To obtain evenly fried vegetables with a golden crispy crust and a tender middle, they should be laid out at some distance from each other. In this case, the released steam will evaporate and the products will not boil to the state of porridge.
5. Temperature. The optimum baking temperature in the oven is 200C. With a lower setting, the fruits will not be fried enough.
6. Mixing. A big mistake will be baking assorted without stirring. In this case, you risk getting a dish with burnt and pale vegetables at the same time. For a 40 minute roast, one flip is enough.
7. Salt. It is better to add salt and spice vegetables at the very end, because. salt provokes the production of juices and their evaporation, which can lead to dryness of the finished dish.
8. Defrosting. Frozen foods must be thawed before baking. This can be done naturally by leaving the vegetables to thaw naturally, or by sautéing them in a skillet before roasting to remove excess moisture.

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

Choosing which of the thousand and one dishes to cook, I settled on Italian antipasti - in this article you will find a recipe with a photo step by step.

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

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

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

But you will find a lot of slow (I'm talking about good durum wheat pasta), Mediterranean spices, olive oil and.

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

This is where the traditional name comes from."antipasti" - anti - before, pasti - pasta.

What could be tastier than a piece of ciabatta soaked in olive oil and a serving of fragrant vegetables sprinkled with parmesan?

If you are not salivating yet, then we are coming to you.

Antipasti homemade - baked vegetables in the oven, recipe with photo step by step

Vegetables for antipasti

So, you will need:

1. 1 eggplant
2. 1 zucchini
3. 3-4 small bell peppers
4. 1 bulb
5. Several champignons
6. head of garlic
7. Lime or lemon juice
8. Olive oil
9. One third of a bunch of basil
10. coarse sea salt
11. Provence herb blend

Step 1: Prepare the Vegetables

Cut the peppers, onions and mushrooms, leave the garlic in slices

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

Cut small bell peppers in half. If you have larger vegetables - long strips.

Too large champignons are also cut in half. Small ones are left whole.

Cooking zucchini and eggplant

We shift 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 Provence herbs.

Add the juice of half a lemon. The other half is left for serving.

Mix everything thoroughly

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

Step 3: Put in the oven

Lay out on a baking sheet

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

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

We cover the dishes with foil - it will take just enough to be able to cover the baking sheet from above.

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

Making a foil envelope

We close the baking sheet with foil and send it to the oven for 15 minutes at a temperature of 200 degrees.

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

After the time has elapsed, we open it and send it to cook for another half hour.

Step 4: serve the antipasti

In open form, cook for another half hour

We shift the antipasti to a plate, generously flavor with lemon juice, sprinkle with finely chopped basil.

Our antipasti is ready!

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

Tip: The appetizer is also served cold. Place it in a clean, sterilized dish beforehand, add a small amount of lemon juice and olive oil, and store in the refrigerator for up to five days.

In the same way, you can bake potatoes, carrots, sweet potatoes

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

Cooking in earthenware is popular in the Balkans.

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

Those that cook longer than others require pre-roasting. The pot is placed in a cold oven.

Guvech

Bulgarian gyuvech

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

In Bulgaria, an egg is often beaten over the rest of the ingredients.

It gives additional taste and charm to the dish, in the variant it is quite possible to 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 bulb
7. 2 garlic cloves
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 eggplant into cubes, add salt and leave for 10 minutes, then squeeze out the excess liquid - this will remove the bitterness from them.

Step 2: pepper, onion and eggplant lightly fry and put in a pot.

Step 3:We cut the potatoes into cubes and also send them to the dishes.

Step 4:cut the zucchini into cubes, put on top of the potatoes.

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

Step 6:Blanch the tomatoes, remove the skin, finely chop and put in a pot.

Step 7:chop the greens, rub the garlic on a grater and sprinkle the vegetables.

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

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

In earthenware dishes retain maximum usefulness

Tip: vegetables cooked in pots practically do not burn and retain a maximum of useful properties - they are not fried, boiled, baked, but languish in their own juice.

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

Baked vegetables on their own almost always work, but sour cream sauce and Parmesan cheese cap 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 bulb
8. Spice mix: savory, thyme, basil and oregano will fit perfectly
9. Salt

Step 1:wash all the ingredients, clean, cut into rings. Broccoli is divided into inflorescences.

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

Step 3:mix sour cream with salt and spices.

Step 4:pour vegetables with sauce, crush with cheese.

Step 5:send to the oven for 40-45 minutes at a temperature of 200 degrees.

Option number 2: zucchini and eggplant

Sour cream will make the dish more satisfying

You will need:

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

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

Step 2:the first layer lay out the potatoes cut into thin circles, followed by zucchini, eggplant and other vegetables, except for the tomato. Each layer is lightly salted and crushed with spices.

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

Step 4:pour the mixture with sour cream.

Step 5:cut the tomatoes into thin circles and lay out the final layer.

Step 6:We send it to the oven for an hour at a temperature of 200 degrees.

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

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

Cooking delicious meals with the Roasting Sleeve is a breeze

The plastic roasting sleeve is the perfect choice for those who can't call themselves kitchen freaks.

What could be easier: chop everything, pepper, salt, mix and send to the oven.

In this case, it will turn out - this method of cooking helps to preserve the maximum of nutrients.

Variations of vegetables for baking can be different - choose those that are more to your taste. The principle of preparation is the same.

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

You will need:

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

We put all the components in a sleeve and send it to the oven

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

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

Step 3:transfer to sleeve. Carefully close, put in a mold or on a baking sheet.

Step 4:put in the oven for 40 minutes.

Tip: give preference to sleeves from European manufacturers labeled "environmentally friendly".

Variations of vegetables can 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!