Oven baked vegetables - perfect option a healthy side dish or a light independent snack that will keep your body 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 for cooking vegetable caviar, salads, other dishes. Most vegetables require peeling 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

Baked vegetables in large pieces in the oven, suitable for serving as a side dish with meat or fish. In addition, if you fill the ingredients with a fragrant dressing, the dish becomes a warm salad and can be served on its own. Vegetable mix 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 exclude from the 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 as tasty and aromatic as possible if cooked on a grill with smoke. However, you can get a very decent version of the snack in the oven. 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. 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, allow to 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 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 peppers 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 heated 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 cooked using original ideas... So, for example, unusual appetizing dish sweet bell peppers stuffed with assorted vegetables. 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 off 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 made to taste using the desired ingredients.

Ingredients:

• zucchini and eggplant - 1 pc.;
• potatoes and Bell pepper- 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, put in a mold.
2. Top with broccoli with peas and onion rings.
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 daily 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 circles 1 cm thick, tomatoes are 1.5 cm thick.
2. Prepare a marinade for vegetables in the oven by 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, you can taste an original and exquisite-looking vegetable dish from French cuisine called ratatouille. You can cook it on weekdays, on holidays, without a doubt, include it in a lean or vegetarian menu.

Everyone knows that there is nothing healthier and more nutritious than vegetables. They help a person restore the composition of all nutrients and trace elements. In summer there is no lack of vitamins and recipes for the use of fresh products are very diverse. But in the cold season, you should think about how and how to make up for the lack of vitamins. It is easy to cook vegetables in juicy soy brine in the oven as advised in the video

In winter, you don't have to choose much, so both fresh greenhouse options and frozen ones are used. We suggest considering recipes on how to cook vegetables in foil in the oven from the products at hand.

Assorted vegetables in the oven in foil

Foil is the easiest way to bake food. Vegetables baked in foil will not burn, but will, as it were, languish in own juice staying soft, appetizing and keeping everything beneficial features... Dignity of this recipe is that you can bake fresh and frozen foods at the same time.

Ingredients:

1. Potatoes (large) - 2 pcs.
2. Onions - 1 pc.
3. Carrots - 1 pc.
4. Zucchini (small) - 1 pc.
5. Capi pepper - 1 pc.
6. Pumpkin - 100-200 gr
7. Broccoli - 1 ghme
8. Brussels sprouts - 1 ghme
9. Tomatoes (small) -2 zhmeni
10. Salt, spices - to taste
11. Olive oil - optional

Cooking method - baking

Cuisine - worldwide

Preparation time - 15-20 minutes

Cooking time - 50-60 minutes

Servings - 2

Cooking method

Prepare vegetables. All that needs to be cleaned from the skin and husk, rinse.

Disassemble the broccoli into inflorescences, cut the large Brussels sprouts into 2-4 pieces, if desired, and use the small heads whole. Divide the tomatoes in half.

Cut fresh young zucchini into slices. Chop medium carrots into rings of medium thickness. Chop the sweet pepper into strips.

Advice. Instead of capa, you can use any bell pepper or put them together.

Finely chop the onion head into half rings. Cut the potatoes and pumpkin into small cubes or cubes, then they will bake better.

In a deep bowl, mix together all the ingredients except the tomatoes. Season the platter with salt and spices to taste.

Advice. In order for the baked vegetables to cook at the same time and bake evenly, the size of the pieces used must be the same for all foods.

Cover the baking dish with foil. Put the chopped pieces on it. Place tomato slices on top of the assortment. Sprinkle everything lightly with vegetable oil.

Cover the entire dish with foil on top, place it in the oven. Bake vegetables in it for about 40 minutes. Then remove the foil lid and continue baking for another 10-15 minutes, allowing the top layer to brown a little.

Advice. The total cooking time will be individual in each case. How much vegetables need to be baked will depend on the volume and size of the food. But in any case, the minimum time is 30 minutes.

Allow the finished dish to cool slightly. Cheese lovers can place thin slices of cheese on top.

Arrange the products baked in the oven into portioned plates. Such a self-sufficient dish will become a delicious and light dinner. For a denser snack, these vegetables can be used as a side dish for meat.

An affordable and simple recipe for baked vegetables in foil can be found on the video

Sleeve vegetables with mushrooms

Oven vegetables can be cooked not only in foil, but also in a sleeve. Such recipes also turn out to be mouth-watering, juicy and vitamin-rich. There are no restrictions on the use of products, as well as for foil, the composition is regulated by imagination and personal preferences.

Ingredients:

• Potatoes - 4-5 pcs.
• Champignons - 5-6 pcs.
• Eggplant - 3 pcs.
• Bulgarian pepper - 2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 1 clove
• Vegetable oil - 2-3 t.spoons
• Salt to taste

Cooking method

• Cut the eggplants into slices and pour salt water for a while. This is being prepared so that natural bitterness will go out of it.
• Prepare the rest of the vegetables by peeling them. Cut the tails of the peppers, peel the fruits of seeds and partitions.
• For roasting in a sleeve in the oven, coarsely cut all the products into cubes.
• Place them in a large bowl. Salt to taste and brush with vegetable oil. Mix everything carefully.
• Place vegetables in a roasting sleeve. Fix it with clips on both sides.

Advice. If there is still space in the baking bag, then it is better to make a couple of pricks on top with a skewer so that the sleeve does not burst during the cooking process.

• Place the bag of vegetables in the oven dish. Bake the dish in a preheated cabinet.
• Cook the side dish at 20 ° C for 45 minutes.
• Serve hot baked vegetables. Top of each portion can be chopped with chopped herbs.

Most often, vegetables are cooked in the oven without additional funds, because easy to heat treatment, as can be seen here

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

Preparation 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 great time to eat unlimited quantities. They are used to prepare stews, stews or make salads. You can pamper your family with vitamin and healthy food. They are baked as a side dish for fish or meat dishes, and prepared as an independent snack.

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

Oven baked vegetables - a classic recipe

Ingredients

Servings: 8

• bell pepper green 1 PC
• bell pepper red 1 PC
• bell pepper yellow 1 PC
• a tomato 4 things
• onion 2 pcs
• zucchini 4 things
• garlic 3 tooth.
• 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 minutes Video Recipe Print

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

Place food in a baking dish. It can be glass, metal or ceramic. Season with salt and mix. Peel the garlic, crush with a knife, and place inside the vegetables. You can replace garlic garlic oil... Thyme is mainly used as a greenery, but cloves, basil, parsley or dill are also suitable.

Pour vegetables or grape oil over the vegetables. Cover the container with foil and put in the oven for half an hour at 180 degrees.

Take out, remove the foil, return to the oven, already open, for another 10 minutes.

The kitchen will be filled with aroma! Vegetable side dish just eat with bread. This is a good option dinner with family or friends.

Whole delicious foil-wrapped vegetables

Determine the amount of ingredients according to your own preference.

Ingredients:

• Eggplant.
• Champignons.
• Tomatoes.
• Bulgarian pepper.
• Onion.

How to cook:

1. First, the marinade is prepared. We mix balsamic and Apple vinegar, salt, spices and sugar, season with butter.
2. Wash the vegetables, dry them and cut them to a thickness of about 1 cm.
3. Put in a bowl, fill with marinade, stir and leave for 25 minutes to marinate.
4. We spread everything on foil and put the baking sheet in the oven, preheated to 180 degrees for 40 minutes.
5. Ready dish put on a plate and serve.

How to bake vegetables in your sleeve

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

Hearty and Healthy Vegetable Casserole

Pepper and cabbage casserole topped with milk, eggs and cheese is 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. We clean the pepper from seeds, cut into pieces. We disassemble the cabbage into inflorescences. We thoroughly rinse all components.
2. We boil water, put the cabbage there for 5 minutes. Cool in cold water to preserve the shade.
3. Put baking paper in a baking dish, put pepper, and cabbage on top.
4. In another container, mix milk and egg, beat. Three cheese and add to the mixture, mix. Pour vegetables with the mixture.
5. Preheat the oven to 200 degrees, bake for about 35 minutes until golden brown.

Calorie content

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

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

Considering your own taste, you can use one ingredient or combine several. The most important thing is high quality vegetables. They should be free of damage, and most importantly, free of chemicals. Before putting them in the oven, rinse thoroughly with boiling water. And during cooking, do not forget to add various herbs and spices to enhance the aroma and taste. The oven can be cooked in different ways, often grilling or stewing. In any case, it turns out tasty and healthy.

Baked vegetables retain vitamins, are easy to digest and are extraordinarily aromatic. They can be attributed to side dishes. This versatile dish is reminiscent of Italian peperonata. It can be an independent side dish for meat recipes as well as being a part of complex side dishes from potatoes, pasta or cereals. Also served as warm salad or are part of a snack. And by grinding them with a blender, you can make a vegetable sauce.

Often in vegetable recipes they write - boil potatoes, fry zucchini, bake peppers, but do not indicate cooking time specific vegetables. It is often difficult for an inexperienced cook to determine the duration of the culinary processing of vegetables. It is for such cases that we have collected the necessary material and presented it in the form of a table. From it you will find out how much you need to fry, boil, steam or bake vegetables in the oven. The table also contains information about the time cooking vegetables in microwave oven... It should be remembered. What cooking time depends on the size of the vegetables (whole cooking) or chunks (cubes, circles, slices and sticks) and the cooking method. For cabbage, including Brussels sprouts, fresh peas, corn and green beans means frying in hot oil with constant stirring.

When baking beets, it is better not to disturb the integrity of the skin in any way.

Zucchini, pumpkin, zucchini, squash, okra are best fried, rolled in batter or flour.

Bake pumpkin, zucchini and squash for the first half of the allotted time under foil.

Before baking, pierce the skin of the potato a couple of times so that the skin becomes crispy - pour with oil. Before baking potatoes in pieces, it is better to pre-boil them for 5-10 minutes.

Eggplants are best fried over high heat.

Cook the corn in unsalted water.

How long does it take to cook vegetables

Time is in minutes.

Product	Baking	Frying	For a couple	Cooking	Microwave
Artichokes	whole - 60	deep-fried - until golden crust	whole - 30-40; core - 15-25	whole - 25-30; core - 15-20	1 pc. - 6-8; 2 pcs. - 10-12
Eggplant	whole - 25-40; slices, large pieces - 20-30	circles, large pieces - 8-12	slices, pieces - 20-30	large pieces - 20-30	pieces - 4-6
Sweet potato	in the peel - 45-50; quarters - 30-40; cubes - 25-30; cubes - 45			cubes, large pieces - 15-25
Garden beans (horse)	-	-	5-10	4-8	-
Swede	large pieces - 40-50; cubes - 20-25; slices, sticks - 45-60	pieces - 10-20	cubes, thin slices - 20-30	small and large cubes - 10-20	pieces - 5-10
Green peas	-	3-5	5-6	2-4	-
Zucchini, Pumpkin, Squash	small - 45-70; large - 90; large pieces - 20-30	large cubes, thin slices - 8-10	large cubes, slices - 20-25	large cubes, thin slices -10-15	large cubes, thin slices - 5-7
Cabbage
white, red	wedges - 35-45	shredded 7-9	shredded 10-13	shredded 7-12	shredded 2-3
broccoli	-	small inflorescences, pieces - 3-4	5-10	4-8	3-5
brussels	30-35	pieces - 2-3	7-10	5-10	3-5
kale or browncol ( kale)	-	shredded - 8-10	shredded - 18-25	shredded - 15-20	shredded - 5-6
kohlrabi	cubes, slices - 30-40	pieces - 8-10	pieces - 12-15	pieces - 8-10	pieces (900 g) - 10-15
savoy, vegetable	wedges - 35-45	shredded 5-7	shredded 6-10	shredded 4-8	shredded 2-3
early maturing varieties	-	3-4	4-8	3-5	2-3
colored	-	-	inflorescences - 8-1-	whole - 20; inflorescences - 6-8	small whole - 8-10; inflorescences - 6-8
Potato	in the peel - 60-90; quarters - 50-60; cubes - 35-45; circles, sticks in sauce - 45-70	10-20; deep-fried - 8-10; chips - 4-6	cubes, thin slices - 20-30	cubes, large pieces - 10-20; in a peel - 30	1 peeled - 4-9; cubes, slices - 5-10
Fresh corn	ear - 25-30	grains - 3-5	ear - 15-20; grains - 10-15	ears - 8-15; grains - 5-10	5-10
Onion
onion, shallot	quarters, whole shallot - 35-40	half rings, cubes - 10	-	-	chopped (225) g - 3-5
leek	30	thin circles - 5-10	thin circles - 8-12	thin circles - 10-15	finely chopped - 5-8
Chard	3-4	4-8	10-15	4-8	5-8
Carrot	large pieces - 40-45	circles, straws - 4-6	circles, sticks - 10-13	circles, cubes - 8-10, whole - 20-30	pieces - 5-8
Okra (Okra)	15	5-8	8-10	whole - 7-10	pieces (225 g) - 2-3
Fern	-	5-7	15-20	8-10	2-4
Parsnip	whole or in pieces - 40-80	slices, straws - 6-10	pieces - 15-20	pieces - 10-15	pieces 5-8
Capsicum (sweet)	whole - 25-45; pieces - 20-30	pieces - 4-10	pieces - 20-30	large pieces - 15-20	pieces 4-6
Salsifi (goatbeard)	large pieces - 20-30	-	-	large pieces - 20-25	-
Beet	medium, whole 80-120	thin slices 10-20		medium, whole - 60-80	medium, whole 8-10
Beets, tops	3-4	3-4	4-5	-	4-5
Celery root	pieces - 40-60	boiled pieces - 5-8	pieces 25-30	pieces 15-20	-
Asparagus	15-20	5-8	8-12	7-10	5-8
Jerusalem artichoke	slices - 20	pieces - 5-7	whole - 20-25; slices - 10-15	whole - 15-20; slices - 5-8	pieces (450 g) - 6-9
Turnips	large pieces - 30-45	pieces - 10-20	cubes, thin circles - 20-30	large pieces - 10-20	pieces - 5-10
Green beans	30-40	pieces - 4-6	whole - 8-12; pieces - 6-8	whole - 6-10; pieces - 5-7	pieces (225 g) - 3-5
Zucchini	whole or large pieces - 30-45	cubes, large pieces - 6-10	cubes, large pieces - 15-20	cubes, large pieces - 6-10	cubes, large pieces - 3-4
Chilli	whole - 25-35	pieces - 3-5	-	-	-
Spinach	3-4	3-4	4-5	-	4-5
Product	Baking	Frying	For a couple	Cooking	Microwave

You have probably already noticed that dishes cooked in clay pots have a special taste that is not obtained when baked in other dishes. Today I want to acquaint you with how to cook delicious vegetables in the oven, and offer their unusual, as they say, rustic serving. Such a dish great for vegetarians... Even if you do not belong to this type of population, why not do dinner easy and useful, 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 earthenware pots, oven, knife, wire rack or baking sheet, cutting board.

Ingredients

Choosing the right ingredients

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

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

Step by step recipe

1. Rinse the fourth part of a small cabbage roach, dry, remove spoiled leaves, if any, and cut into small cubes.
   
2. Rinse, peel 5 potato tubers and cut into cubes or 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, this slice can be removed after cooking.
   
4. Rinse a small courgette and cut into half rings. It is advisable to use a young vegetable that has practically no seeds. If it contains large seeds, you can remove them.
   
5. Wash two carrots, peel and cut into rings. Bell pepper rinse, remove stalk and seeds, and cut into small cubes.
   
6. Put cabbage, potatoes, onions, zucchini and carrots with bell peppers into clay pots in portions.
   
7. Then put one prune in each pot, which can give our vegetables a smoky taste and pleasant aroma.
   
8. Peel 4 cloves of garlic, make cruciform cuts on each and place one at a time in a pot. The number of cloves will depend on the number of pots. After cooking, it can also be removed.
   
9. Divide the bay leaf into 4 parts and put one in each pot.
   
10. Now we can add spices. To do this, divide a pinch of caraway into 4 pots. Now sprinkle a pinch of coriander on top and put one pepper at a time.
    
11. Then add a pinch of salt and a pinch of dried herbs to each pot. You can use any herbs you like. If you have fresh or frozen herbs, use that 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 the dough. From this dough, make cakes with your hands and cover the surface of the pot with them, pinching the dough around the edges. Send vegetables to the oven, preheated to 200 degrees, for an hour.
    

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

Video recipe

If, after the recipe with a photo 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 will be, how to cover the pots with it, and what happens when fully cooked.

Now vegetables baked in the oven in large pieces or whole have become very popular. I thought a long time, why such vegetables are so much tastier in restaurants than the ones I baked at home. Having dealt with this information, I realized that the point is in 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 useful properties and taste to the maximum.

Servings: for 1 person.
Kitchen appliances and utensils: baking sheet, oven.
Calorie content: 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 visually follow the entire cooking process. You will see how delicious potatoes with vegetables turn out in the oven when fully cooked.

Feeding options

• These vegetables will be an excellent side dish for any meat.
• You can also use them as a completely independent dish with any sauce.
• I prefer this dish with cheese sauce and fresh herbs.
• Additionally, you can offer salt and spices to them.
• If possible, according to this recipe with a photo you can grill vegetables in the oven... To do this, put them on a wire rack, and put a baking sheet under it so that the juice from the vegetables flows into it, and bake for half an hour at a temperature of 300 degrees.

Cooking options

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

In order not to waste time on separately cooked vegetables and meat, you can combine all the products and get insanely delicious. For me, this 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 will leave a delicious recipe for you. For me, this vegetable is unique, because it retains all its useful properties with any processing, so for the winter I always stock it up for future use, which I recommend to you too.

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