Step 1: prepare vegetables.

First of all, turn on and preheat the oven to 200 degrees Celsius. Then we wash the red onion directly in the peel, tomato, eggplant, under cold running water, bell pepper, a bunch of parsley and peeled garlic. We shake the greens over the sink from excess liquid, put them on a cutting board, finely chop with a kitchen knife, and transfer the slices to the bowl along with the garlic cloves, these ingredients will be needed later. Dry the remaining vegetables with paper kitchen towels.

Step 2: Roast the vegetables.

Now we take 2 ceramic heat-resistant baking dishes and pour half a glass of ordinary running water into them. In one of them we put an onion with eggplant, after pricking the last ingredient with a fork. And in the second we put tomatoes and bell peppers. We check whether the oven has warmed up to the desired temperature and only after that we send the forms with vegetables into it. Now the main thing is to keep track of time, as these ingredients are baked in different ways. Onion and eggplant no less 40 - 45 minutes, and tomatoes and peppers no more 20 - 25 minutes. Periodically open the oven and, using a table fork, turn the vegetables from side to side so that they are evenly baked. After 20 - 25 minutes remove from oven form with peppers and tomatoes, holding it with a kitchen towel. Another 30 minutes later we check the readiness of the eggplant and onion, insert the cloves of the fork into them, they should enter the pulp smoothly without obstacles. If the remaining vegetables are ready, remove the form from the oven, also put it on a cutting board and let all the baked ingredients cool a little so that they are not hot, but at the same time they do not have time to cool to room temperature.

Step 3: prepare the dressing.

While the vegetables are cooling, prepare the salad dressing. Take a separate deep bowl and pour 2-3 tablespoons of olive oil into it. Vegetables have their own sweetish aftertaste, therefore, in order to give the dish a richer, as it were, “multi-colored taste”, add a little light table vinegar and a little lemon juice to the oil. Well, in order for the mixture to turn out spicy and not fresh, we introduce salt, black salt into it to taste. ground pepper and allspice ground pepper. And the last, but not a little important touch, with the help of a garlic press, we squeeze garlic cloves into a plate with an almost ready dressing. We arm ourselves with a table fork and lightly beat all the ingredients until smooth. Then we tighten the container with plastic cling film and leave the dressing in this form to brew at room temperature until the vegetables are fully prepared.

Step 4: bring the dish to full readiness.

After the vegetables have cooled slightly, we remove the peel from each one in turn, helping ourselves with a kitchen knife. Then we also put them in turn on a cutting board and cut the eggplant into slices up to 3 – 4 centimeters and thickness up to 2 centimeters, and simply cut the tomatoes into 4 – 6 parts. We remove the stem from the pepper, gut it from the seeds and cut it into wide strips up to 2 – 3 centimeters. Cut the onion into large strips up to a thickness 1 centimeters. We put all the chopped vegetables in a bowl with dressing, add chopped parsley to it and very gently mix all the components of the salad with a tablespoon until smooth. We do this so that the fragrant mass envelops all the ingredients. After we let the salad brew 5 - 7 minutes, then arrange it on plates and serve to the table.

Step 5: Serve Roasted Vegetable Salad.

Roasted vegetable salad is served warm or at room temperature. If desired, it can be kept in the refrigerator for 1 - 2 hours and served chilled, during which time all vegetables will be perfectly saturated with oil, vinegar, lemon juice, as well as the aroma of garlic and spices. This salad can be served as an appetizer with meat or fish dishes. As well as the main dish on the days of Lent! Enjoy! Bon Appetit!

- – A set of spices in this recipe can be added with any other spices that are suitable for preparing vegetable dishes, such as oregano, dried basil, mint, cardamom and many others.

- - If desired, the cooking time of this salad can be halved, just wrap all the vegetables individually in sheets of aluminum food foil and bake for 20 minutes, but in this case they will be more steamed than baked.

- - In addition to parsley, green or blue basil, fresh green onion, dill, as well as cilantro.

- – Instead of concentrated lemon juice, you can use freshly squeezed lemon juice.

- - Instead of table 6% vinegar, you can use Apple vinegar or balsamic vinegar.

- - Optionally, you can add cheese, goat cheese to this type of salad sour cheese, cottage cheese or feta cheese.

Steaming roasted vegetables, fresh out of the oven, turn any salad into a warm, satisfying and warming one - perfect option for the cold season. In this review, we have collected for you 5 recipes simple, but very delicious salads, for the preparation of which you will need to bake some ingredients.

When baking any kind of vegetables, you should know some simple rules. First, the size of the pieces. The smaller they are, the obvious, the vegetables are baked faster. If you decide to cook them whole, it will take more time and less oil. After all, you don’t have to sprinkle all the pieces with fat - just lightly grease the food on top. Some of them (eggplant, zucchini, potatoes) may not be oiled at all if baked whole. So decide what is more important to you - the speed of cooking or the calorie content of the dish.

Second, cook vegetables at a high temperature. The ideal temperature for roasting any vegetables is 180-200 degrees. So they will cook faster, and bake inside, and on top they will be with a golden crust.

Thirdly, at least once, and preferably two or three, turn the vegetables over. This is especially important for those whose oven heats unevenly from top to bottom. Another option, especially if you like cooking in the oven, is to purchase a special mini-oven like the Moulinex Convection OX464E32, in which the baked products are evenly heated from all sides. In such a gadget, vegetables can be left as is and not turned over, they will bake perfectly anyway.

If you're cooking chopped vegetables, don't forget to sprinkle them with dry herbs, salt, and pepper to make them as tasty as possible and ready to be used in more complex dishes like our warm salads.

Very tasty baked vegetables come out in the oven and, importantly, they do not lose their beneficial properties.

After manufacturing, they acquire a crispy crust and a marvelous aroma. These are low fat foods. They can also be grilled, charcoal and stovetop.

Popular Recipes

Salad of baked vegetables in the oven is suitable for those who follow their figure. The salad will be even tastier if you let it brew for 2 hours. No need to season or polish vegetables before placing on a baking sheet.

Can be baked whole or diced. This salad goes well with fish baked in the oven, chicken and meat.

Versatile vegetable salads

Roasted vegetable salad in the oven consists of eggplant, peppers, tomatoes, red onions and fragrant cilantro. Roasted Vegetable Appetizer - summer dish that will look great on a banquet table.

Grocery list:

• 2 bell peppers;
• 2 eggplants;
• 4 cherry;
• 1 red onion;
• a bunch of basil;
• 1 st. l. soy sauce;
• 1 st. l. balsamic vinegar;
• 2 tbsp. l. olive oil.

Cooking process:

1. wash vegetables;
2. lay foil or baking paper on a baking sheet;
3. preheat the oven to 180 o;
4. bake eggplant for 45 minutes, and tomatoes and peppers for 20 minutes;
5. put food in a saucepan, covered with a lid for 15 minutes;
6. remove the skin from vegetables;
7. cut them into strips;
8. onion cut into half rings;
9. cut cilantro finely;
10. pour soy sauce, vinegar and oil.

Stir the salad. Let it saturate for 5 minutes and you can serve. Such interesting recipe obtained in the oven.

This recipe stewed vegetables in the oven it can be a side dish for potatoes, pasta and porridge.

List of ingredients:

Cooking process:

1. remove the pits from the peppers and cut them into slices;
2. cut the tomato into large chunks;
3. chop the onion into 8 parts;
4. cut the zucchini into pieces;
5. put everything in a special form, add a little salt and mix gently;
6. crush the garlic and put deeper in the middle of the vegetables or add garlic oil;
7. pour grape oil, cover with foil and put in the oven for 30 minutes at 200 °;
8. stir the vegetables and, removing the foil, continue to bake for 15 minutes.

The salad came out juicy and dense. You can add this appetizer to pork chops.

Grilled appetizer

Grilled vegetable salad is easy to prepare. In the oven, it is better to turn on the top and bottom air circulation mode.

Required products:

Subtleties of the recipe:

1. wash, dry and peel vegetables;
2. pepper cut into half rings;
3. cut off the legs of the mushrooms;
4. cut eggplant and zucchini into pieces;
5. add 2 tablespoons of olive oil;
6. salt and season.

Put the vegetables in a grill pan or in the oven for 20 minutes at 220 degrees. If desired, you can also add oil and vinegar. fried vegetable in no way inferior to the spirit. Just not everyone can eat fried food.

Assorted on the grill

Assorted vegetables can be cooked on the grill.

Grocery list:

• 2 bell peppers;
• 1 onion;
• 3 cloves of garlic;
• 2 zucchini;
• 2 eggplants;
• 300 g mushrooms;
• green onion.

Cooking method:

1. Arrange the bell peppers and mushrooms on a wire rack. When the peel starts to slide off them, remove them from the fire;
2. put garlic with green onions;
3. bake onion rings;
4. Put zucchini and eggplant cut in half on a wire rack.

When everything is ready, you just need to remove the peel, cut and season with oil and lemon juice. Add mushrooms and enjoy.

Armenian salad

This dish is suitable for vegetarians and fasting people. The appetizer can be consumed both warm and cold.

Grocery list:

• 2 eggplants;
• 4 bell peppers;
• 4 tomatoes;
• 2 onions;
• 4 cloves of garlic;
• parsley, dill and cilantro a little;
• 4 tbsp. l. olive oil;
• table vinegar;
• lemon juice;
• salt, different kinds peppers.

Cooking process:

1. turn on in the oven 200 about and wash the food;
2. Pour half a glass of water into 2 baking dishes;
3. put eggplants, pierced with a fork, and onions in one container, bake for 45 minutes;
4. place bell peppers and tomatoes in another - the products will be cooked in 30 minutes;
5. turn vegetables;
6. pour into bowl for dressing olive oil, vinegar, lemon juice, salt, peppers, chopped garlic, then mix and cover with a film;
7. peel vegetables, remove seeds, cut peppers, onions, eggplants, tomatoes and herbs;
8. pour dressing over vegetables.

The dish is ready. Let it brew for 5 minutes. You can also garnish with cilantro before serving.

Wrap each vegetable in foil for quicker cooking. It will take only some 20 minutes, and they will be steamed properly. Instead of balsamic vinegar, you can use apple cider vinegar or table cider vinegar. You can add feta cheese and spices to the salad to taste.

You need to carefully monitor the fire, if we are talking about the barbecue. And for the oven, the main thing is to correctly set the time and temperature. If everything is turned over and mixed in time, then the appetizer will turn out perfect.

Attention, only TODAY!

Vegetable dishes are very healthy and popular among those who are trying to adhere to the principles of a healthy diet.

French salad as a national dish of Russian cuisine

Vinaigrette - famous and beloved Why is it called a French word? Probably because it was originally used for refueling french sauce from vinegar (vinaigre), vegetable and mustard. This salad became especially popular in the nineteenth century, when the Russian nobility knew French better than their native language. Vinaigrette has taken root in our country so much that the word "vinaigrette" has even acquired figurativeness and is often used as a synonym for the word "mess".

What is a vinaigrette

Vinaigrette classic is made from boiled vegetables: beets, potatoes and carrots, pickles or sauerkraut and fresh green or onion. Sometimes they add beans soaked in milk, fresh apples, boiled eggs, canned green pea and so on, according to the taste of the cook. It is seasoned simply with mayonnaise or mayonnaise combined with sour cream, various vegetable oils and natural fruit vinegars. Each chef considers his recipe classic and unique at the same time.

Boiling in water or baking in the oven?

Usually vegetables for vinaigrette are boiled in boiling water, but it's no secret to anyone that in doing so they lose almost all their beneficial features Moreover, vegetables lose their taste. The most gentle thermal preparation for them is baking at a high temperature without water. At home, an oven can be used for this purpose. As for vinaigrette, so that they retain their taste, color and useful material? It's not very difficult. For vinaigrette, beets, potatoes and carrots are prepared in this way. can be done differently.

First baking option

If you like the natural taste of products, in addition, you strive to extract from them the greatest benefit then bake the vegetables unpeeled. Choose beets and potatoes that are about the same size. Carrots in diameter should also be no less than them. Rinse vegetables well in clean water. If there is soil residue on them, then use a brush. Since your vegetables are the same size, their cooking time will be the same. If only very large beets were found, then, naturally, they will bake longer. Root crops are baked in an open form, spread out on a baking sheet or wire rack. Usually at a temperature of 220 degrees, baking lasts from 20 to 40 minutes. The time depends on the size of the fruit. Their readiness is determined by a wooden toothpick or knife. If, when pierced, they easily and effortlessly enter the pulp, then the vegetables are ready. Now they can be cooled, peeled and used in a vinaigrette. With this method, carrots, beets and potatoes lose some moisture, but there is a way to bake vegetables in a vinaigrette oven so that they remain juicy.

Second baking option

In order for vegetables to retain their juice as much as possible, they should be cooked in a closed container with a minimum of free space. Foil is perfect for this. Thin aluminum sheets are a very convenient and practical material that has long been loved by culinary specialists. Roasted vegetables in foil will cook the best. All root crops should be individually wrapped in two layers of foil and laid out on a baking sheet. You can sort them by size and pack the same ones in double foil together, and, for example, beets (as they are usually much larger than potatoes) wrapped separately. The tops and the thin end are cut off from the beets, and the places of the cuts are smeared with vegetable oil.

It happens that vegetables burn or stick to the foil. There is a secret on how to bake vegetables in a vinaigrette oven to avoid such a nuisance. To do this, use baking paper, preferably with a Teflon coating. If there is such paper, then potatoes, carrots and beets can be baked, having already chopped them for salad. The beetroot is baked separately, otherwise it will color the carrots and potatoes, and the vinaigrette will lose its original color variegation.

Are you asking how to bake vegetables in a vinaigrette oven to get the perfect taste, healthiness and beautiful color saturation? Here we can safely advise the last option, when chopped vegetables are first wrapped in baking paper, and then hermetically sealed in foil. It is advisable to pre-sprinkle beets with peanut butter. Why peanuts? Firstly, it is one of those rare oils that do not lose their properties during heat treatment. Secondly, it will protect other vegetables from staining. Thirdly, it will give a wonderful flavor to the beets and the whole salad. Shredded vegetables cook much faster than whole ones.

Vinaigrette salad is the best suited for experimenting with the composition and methods of preparation. He is always a welcome guest festive table, and on the table of those who fast or follow a diet.

August is the month of purple eggplants, juicy tomatoes and lots more delicious vegetables. Therefore, I try to feed my family with these vegetables to the maximum, while everything is in the country - fresh, homemade and healthy!

I cook stews, salads and, of course, bake everyone's favorite eggplants. So today I suggest you try to cook a salad of baked vegetables, which will be based on your own eggplants. I don’t bake tomatoes, I put them raw, I just marinate them a little in vinegar along with onions. Honey can be replaced with brown sugar.

To prepare a salad of baked vegetables, we need eggplant, Bell pepper, tomatoes, a bunch of different greens that you will find in the refrigerator, onions, garlic. For dressing, you need liquid honey, balsamic vinegar, oil, salt and pepper to taste.

Prick eggplant and sweet pepper 2-3 times with a fork and bake in the oven until soft. Sweet peppers can turn black on the skin. We clean the pepper and eggplant from the skin, remove the seeds from the pepper. Let's leave to cool.

Cut the onion and tomatoes into slices, add balsamic vinegar to them, leave for 5 minutes.

Cut eggplant and sweet pepper into strips, mix with onions and tomatoes, add finely chopped greens, garlic and honey. Salt and pour unrefined sunflower oil. Who does not like this oil, put your favorite.

Mix gently and serve.

Salad of baked vegetables is good with boiled potatoes(dietary option), as well as with fried meat, meatballs, as a side dish. Or you can eat it like a salad. Suitable for fasting, or you can take it with you to barbecues in nature.