Potato. Recipes with photos from the magazine 'Advice to the whole world'

If the expression “zucchini dishes” is mentioned, for some reason the first thing that comes to mind is fried zucchini or zucchini caviar, then there is a pause. But from this simple vegetable you can prepare many delicious and beautiful dishes. For example, stuff it or bake it in the oven in various ways - with sour cream, cheese, tomatoes, with mayonnaise, with herbs and garlic, etc. And if you consider that zucchini is a very healthy, low-calorie and easily digestible product, it contains minerals, iron, potassium, fiber, there is no price for it at all. Although it costs symbolic money. In order not to offend such a respected vegetable, you can diversify your menu and prepare new zucchini dishes.

Baked vegetables in the oven - the most delicious recipes for light meals for every day

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

With minced meat and rice

To prepare this type of zucchini, for 3 medium vegetables take:

4 tomatoes;
2 tablespoons each of rice and sour cream;
0.1 kg of hard cheese;
200 ml water;
spoon of tomato paste;
150 g minced meat;
salt and spices.

It's easy to prepare zucchini stuffed with minced meat. To do this you need:

Boil the rice. To do this, put it in cold water, which is put on fire and, after boiling, boiled for about a quarter of an hour, and then drained.
Add minced meat to the boiled rice and mix thoroughly.
Season the resulting mass with salt and pepper.
Cut the peeled zucchini into thin slices.
Place a spoonful of minced meat on each circle and cover with tomato on top.
Place the resulting “sandwiches” sideways in a mold in several layers.
Prepare the sauce: mix tomato paste, sour cream and water.
Pour the sauce over the vegetables and place in the preheated oven for half an hour.
Take out the pan to sprinkle the grated cheese on top, and then bake for another 5 minutes.

It takes about an hour to prepare the dish.

How to deliciously cook vegetables in the oven?

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

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

How to bake whole vegetables in the oven?

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

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

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

Vegetables in the oven, baked in large pieces - recipe

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

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

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

Roasted vegetable salad

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

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

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

Vegetables baked in a sleeve in the oven

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

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

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

Grilled vegetables in the oven - recipe

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

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

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

Vegetables in foil in the oven - recipe

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

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

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

Peculiarities

The first step is always to wash the vegetables. This will ensure optimal hygienic characteristics of the products. The garlic must be peeled, and all the seeds must be removed from the pepper through a longitudinal cut. Zucchini should be baked without peeling, but young zucchini fruits can be placed in a sleeve without removing the peel. Cutting also has features:

zucchini and eggplant cut into cubes;
potatoes - in large strips;
carrots - just strips;
cut the garlic as finely as possible, but do not crush it.

Salt and pepper are added to vegetables intended for baking individually, at your own discretion.

The best oil is olive oil. But if it is not there, you can use refined sunflower oil.

No matter what set of products you bake, no matter how large the portions, you need to carefully lay them out. 50% of success depends on the beauty of the layout.

To prepare delicious stewed or baked vegetables up your sleeve, it’s not enough to choose the right recipe. It is necessary to focus on those plants that suit consumers most. The following will almost always be appropriate:

tomatoes;
fresh harvest potatoes;
onion;
White cabbage;
eggplant;
sweet peppers.

Cabbage is usually cut into 4 parts. Each of them is additionally cut into large pieces. Important: you should not separate the head of cabbage into leaves - a large multi-layered piece is much more correct, from a culinary point of view. Sweet peppers are most often cut into strips, and potatoes are chopped into slices. Whatever cooks faster is cut as large as possible - then the dish will cook more evenly.

Important: mixing vegetables immediately after cutting is not recommended.

If a dish recipe includes eggplants, you need to combat their inherent bitterness. This is done very simply: the vegetables are salted, then left for a while and squeezed - this solves the problem completely. In addition to salt, it is useful to season potatoes with spices. Which ones exactly are up to the home cooks to decide.

Cooking baked vegetables in the oven quickly and tasty

Vegetables are an invaluable storehouse of vitamins, microelements and other substances necessary for the human body. Oven-baked vegetables are distinguished not only by their excellent taste and aroma, but also by their beneficial properties, which are completely preserved thanks to this method of heat treatment. Despite its apparent simplicity, the preparation has several subtleties and features that will allow you to prepare a truly tasty, juicy and healthy dish.

Recipe 4: Zucchini pancakes with cheese, baked in the oven

Unusual presentation of zucchini. Zucchini pancakes are not fried, but baked in the oven. The dish only benefits from this, because... It turns out not greasy at all. And cheese and herbs enrich it with vitamins and nutrients.

Ingredients

: 1-2 zucchini (0.5 kg), sour cream 250 g, ¾ cup flour, salt and pepper, 3 eggs, 1 teaspoon. a spoonful of baking powder, any greens - dill/green onions/parsley, 150-200 g of any pickled cheese, not very salty (mozzarella, feta cheese, Adyghe, Suluguni, etc.).

Heat the oven to 200C. Grind the zucchini on a coarse grater, salt it and leave for five minutes. Squeeze out excess liquid and drain. Finely chop the greens and grate the cheese.

Add all the ingredients to the zucchini and mix thoroughly. Line a baking sheet with paper and spoon out the dough. When baking, it will spread apart, so to prevent the cakes from sticking together, you need to leave a distance between them. Bake for about fifteen minutes until the pancakes are golden brown.

Correct cutting

Before you bake vegetables in the oven, they must be properly cut. The degree and uniformity of frying of products depends on this. A common mistake many housewives make 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 should be cut into slices of approximately equal size. Small vegetables can be left whole or cut into halves. This will allow the vegetables to cook evenly over the same amount of time.

Selection of products and utensils

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

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

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

For baking, vegetables are used that hold their shape perfectly and do not become soft during the cooking process.

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

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

In addition, the flat shape of the pan distributes steam evenly during baking, preventing vegetables from burning or turning into a shapeless mass. And mixing food in such a container is very convenient.

What else do you need to know?

In this work, an important role is played by how exactly the products are laid out. Usually they put something on the bottom that will dry very quickly when placed on top. You can also place frozen vegetables in the baking sleeve, even if they have not yet been defrosted. Experts recommend using adjika for spicy seasonings, and mayonnaise for universal seasonings. Vegetables cooked in special sleeves are perfect as a side dish for main dishes of meat or fish.

If all culinary requirements are met, serving baked products along with new potatoes will definitely earn the highest culinary marks. Fans of exotic plant components should add Italian herbs to the vegetables common in the middle zone. Of course, in this case, the chef’s logic itself dictates: you should use only olive oil; ordinary sunflower oil, even of the highest quality, will not work. Typically, vegetables need to be baked for 45 minutes, with the heat set to 200 degrees.

The optimal mode is created in the oven of any modern gas or electric stove.

If you bake vegetables with cheese, they can become both an independent dish and a side dish for meat. Note: many products are easily replaced:

no broccoli florets - cauliflower will do;
in the absence of sour cream, you can fill the sleeves with cream of moderate fat content;
peas and soft varieties of corn, sliced asparagus are equivalent.

See below for the recipe for cooking vegetables in the sleeve.

Use of oil

Vegetables baked in the oven on a baking sheet must be sprinkled with sunflower or olive oil. The baking tray itself is also greased with it. 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 overdried.

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

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

With minced meat and tomatoes

To bake zucchini with minced meat in the oven according to this recipe, prepare the following products:

medium sized zucchini;
0.3 kg minced meat;
2 tomatoes;
0.2 kg sour cream (can be replaced with mayonnaise);
salt to taste;
finely chopped greens - optional.

How to bake:

We cut the zucchini into rings and place them on a greased sheet and add some salt.
Place a spoonful of minced meat on top, cover with tomato slices and add some salt again.
Mix sour cream with herbs. If desired, you can stir in a crushed clove of garlic.
Spoon the sauce over the tomatoes, about a spoonful at a time.
Bake at medium temperature for about 20 minutes.

That's all! A simple and quick dish that took about half an hour to prepare, you can serve it on the table!

You can also make a casserole with tomatoes

, the main ingredient of which is zucchini.

For 2 medium sized vegetables take

0.2 kg minced chicken;
3 tomatoes;
bulb;
egg;
spoon of tomato paste;
0.1 g hard cheese;
2 spoons of sour cream;
salt and spices to taste.

How to prepare:

Fry finely chopped onion.
Mix it into the minced meat, add tomato paste, salt, and spices.
Grate the zucchini on a coarse grater and add some salt. After waiting a little, squeeze out the juice.
Tomatoes are cut into circles.
Beat eggs and sour cream, add a little salt.
Place half of the zucchini mass into a greased form, then add minced meat, which is covered with the remaining zucchini. Place tomatoes on top. All layers are filled with sour cream and egg mixture.
Place in the oven to bake for about half an hour.
Take out the mold, pour grated cheese on top and send it back for 10 minutes.

Cooking time and temperature

The time and temperature for baking vegetables in the oven depends on the type and power of the oven. Most recipes specify a temperature of at least 200°. It is considered optimal for frying until golden brown and avoiding raw vegetables.

The average baking time is from 20 to 40 minutes. This is quite enough to make the vegetables soft, juicy and aromatic.

Recipe with cheese

To prepare 2 zucchini with a crispy cheese crust you will need:

2 chicken eggs;
a few crushed cloves of garlic - to taste;
3 spoons of sour cream;
a teaspoon of mustard;
0.1 kg cheese;
herbs, spices, salt.

Step by step recipe:

Cut the peeled vegetable into small cubes, add salt and season with spices.
Add chopped garlic and herbs, stir.
Prepare the sauce separately. To do this, you need to mix mustard, sour cream and 3 tablespoons of grated cheese, and then carefully add the beaten eggs.
Place the seasoned pieces evenly in the pan.
Pour in the sauce and spread the remaining grated cheese on top.
Bake at medium temperature for about half an hour.

Overall, it will take about an hour to roast the zucchini, including prepping the vegetables.

Cooking process

The ingredients must be stirred during cooking. But this should not be done more often than 1-2 times during 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 finishing cooking.

These ingredients provoke increased secretion of juice and its rapid evaporation; assorted vegetables, salted at the beginning of baking, can turn out dry and tasteless.

Baked vegetables in the oven

Recipes for baking vegetables in the oven are very diverse - they are cooked on a baking sheet or in a frying 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;
eggplants – 2 pcs;
green beans – 2 bunches;
cherry tomatoes – 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 the potatoes and carrots, then cut them into slices, tomatoes and green beans into halves, zucchini and eggplant into cubes, carrots into rings.

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

Assorted in a baking dish

Prepare ingredients:

zucchini – 1 piece;
eggplants – 2 pcs;
champignons – 8-10 pcs;
bell pepper – 4 pcs;
tomatoes – 7-9 pcs;
garlic cloves – 4-5 pcs;
olive oil – 4 tbsp. l;
parsley – ½ bunch;
salt, aromatic spices - to taste.

All ingredients should be washed 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 ones into cubes, bell peppers into 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 approximately 7-8 cm on one side so that you can cover the assortment. Vegetables need to be poured into a container, distributed evenly and covered with the free part of the foil.

After this, the form must be placed in the oven, preheated to 200° for 35-45 minutes. Then remove the top sheet of foil and bake the vegetables for another 15-20 minutes. Before serving, the dish is decorated with chopped parsley.

Vegetables baked in a sleeve

You need to prepare:

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

All vegetables need to be washed, dried, potatoes and carrots peeled, cut into large cubes, onions and eggplants into rings about 2 cm wide. It is best to cut tomatoes into quarters, sweet peppers into long strips.

The prepared assortment must be poured into a bowl, add a little salt and Provençal herbs, and sprinkle with sunflower oil. After this, you need to pour the ingredients into your baking hand and tie it on both sides, making several thin punctures in the film with the tip of a knife.

Vegetables in the sleeve should be baked at 200° for at least 30-35 minutes, then sprinkled with chopped herbs and served.

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

Recipe 1: Zucchini baked with sour cream sauce

This dish can be described in three words - fast, easy, tasty. The zucchini is not fried in oil; there is not much of it in the recipe at all, which means the final product will not be too high in calories. You can use both regular zucchini and zucchini.

Ingredients

: two medium zucchini, 4 table. spoons of vegetable oil, 1 table. a spoonful of chopped parsley and dill, 3 cloves of garlic, one glass of sour cream, 150g of cheese, salt and pepper.

In order not to waste time, you can immediately turn on the oven so that it warms up to 220 C. While the oven is heating up, prepare the vegetables. Cut the zucchini into small cubes, approximately 1x1 cm in size. If the fruit is small in diameter, you can cut it into centimeter-thick wheels.

Place the zucchini in a regular plastic bag, add chopped parsley, salt and pepper and vegetable oil. Twist the bag on top so that air gets in and shake it thoroughly so that the zucchini are evenly salted and covered with a mixture of oil and parsley. Line a baking sheet with foil, pour in the vegetables, smooth them out and bake until half cooked, about 20 minutes.

Grate the cheese, add dill, salt and pepper, sour cream, mix very well, you can even use a whisk. Pour this sauce over the semi-finished zucchini and place in the oven to finish baking. Place the finished product on a flat dish, squeeze the garlic on top, and, enjoying the divine aroma and working up an appetite, garnish with sprigs of herbs. You can serve.

Vegetables in the oven, baked in large pieces: tasty, healthy and fast!

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 foods, but not all vegetables can be consumed in their original form. The second option for maximum calorie content and benefits is steaming, but in terms of taste it is significantly inferior to baking. Vegetables baked in the oven in large pieces are an ideal compromise between taste, benefits and labor costs.

Large cuts allow you to preserve the maximum vitamins in each piece, prevent the food from drying out and save time when cooking. The combination of products can be very diverse, which allows you to prepare diverse dishes. Baked products are a godsend for vegetarians, dieters and food lovers. Also, baked vegetables are a great opportunity to teach children healthy nutrition from childhood and introduce them to the whole variety of plant foods.

Zucchini casserole with chicken and cheese

Zucchini casserole is a wonderful choice for a quick and easy dinner. Vegetables go well with chicken, and cheese gives the dish an appetizing appearance.

To prepare 1 zucchini you will need the following ingredients:

0.4 kg chicken fillet;
0.1 kg of hard cheese;
a glass of milk;
3 tablespoons butter (butter);
2 tablespoons flour;
salt and spices.

How to cook:

Wash the meat well, dry and cut into small cubes. Then transfer to a frying pan or mold.
Cut the peeled zucchini into small pieces and place on top of the meat pieces.
Grind the cheese using a grater.
Prepare the sauce. To do this, melt the butter in a small saucepan over low heat. Then add flour and fry until it turns golden. Pour milk, stir. After boiling, add salt and cook for another couple of minutes, stirring constantly.
Pour the sauce over the meat and zucchini, sprinkle spices on top and lay out the cheese.
Bake over medium heat (180°C) for about 25 minutes.

The casserole is eaten hot to better taste its flavor and feel its juiciness.

Another option for preparing a casserole includes the following products in the list of ingredients:

2 zucchini of milky ripeness;
0.4 kg chicken meat (fillet);
2 eggs;
50 g semi-hard grated cheese;
onion and a little garlic;
a spoonful of sour cream and vegetable oil;
several sprigs of dill;
salt pepper.

How to cook:

Grind the peeled zucchini (for this it is better to use a coarse grater), stir in salt and leave for 30 minutes until the juice appears.
Cut boneless and skinless meat into small pieces, mince along with peeled onions and garlic, add salt and pepper.
Mix the minced meat with eggs and finely chopped dill.
Squeeze the zucchini and mix into the minced meat.
Distribute the entire mixture evenly into a greased pan and spread sour cream on top.
Place in a medium-heated oven for half an hour.
Sprinkle cheese on top and bake for another 10 minutes.

Pieces of casserole are placed on lettuce leaves and served with fresh vegetables.

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 amount of oil, which significantly reduces the calorie content of the dish.

Ingredients:

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

Cooking method: baking

Cuisine - European

Preparation time - 7 minutes

Cooking time - 40 minutes

Number of servings - 3

How to bake vegetables in foil

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

Recipe 2: Zucchini baked with tomatoes and cheese

This appetizer looks very presentable, so you can safely decorate your holiday table with it, placing the zucchini on green lettuce leaves. Moreover, it is both tasty and healthy.

Ingredients

: kilogram of zucchini, half a kilogram of tomatoes, 100 g of cheese, 3 cloves of garlic, salt, ground pepper, vegetable oil

Cut the vegetables into circles - zucchini a centimeter thick, tomatoes a little thinner. Grind the garlic using a press or fine grater.

Fry the zucchini on both sides until golden brown and place on a baking sheet. Rub the top of the zucchini with garlic and add a wheel of tomato. Pepper, salt and sprinkle with cheese. Bake zucchini for 25 minutes at 180 C.

Vegetables in a sleeve in pieces 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 juicy and tasty with the maximum set of vitamins, regardless of the composition of the ingredients.

Ingredients:

Potatoes - 3 pcs.
Tomatoes - 2 pcs.
Carrots - 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 the 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, potatoes and onions into larger pieces. Cut the pepper pulp, cleared of seeds, into long pieces. Cut the tomatoes into 4 parts.

Advice.

To prevent the eggplant from becoming bitter, it should be salted and rinsed after releasing the juice.

Mix assorted vegetables in a deep bowl. Lightly salt it. Drizzle lightly with oil if desired.
Unwind the cooking sleeve to the required 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.
Use a toothpick to make several pricks, which will help avoid the “steam effect” and prevent the food from boiling.
Bake vegetables in a sleeve at 210C for 35 minutes.

With frozen mixed vegetables

For this dish you will need the following ingredients:

300 g frozen vegetables (zucchini, tomatoes, onions, green beans, peppers, carrots);
400 g potatoes;
70 g butter;
ground paprika;
salt.

Cooking steps:

Cut the potatoes into small pieces.
Add a mixture of vegetables, salt, pour in the parika, mix and add butter in pieces.
Place the vegetables in a baking bag, tie it and place in the oven.
Bake until done at a temperature of about 180 degrees.

Remove the bag of vegetables from the oven, transfer to a plate and serve.

Roasted 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, highlighting, emphasizing, and giving the products a special taste. We offer an original version of vegetables cooked in a sweetish citrus sauce.

Ingredients:

Cauliflower - 1 head
Pepper - 2 pcs.
Zucchini - 1 pc.
Mushrooms – 200 gr
Grapeseed 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 teaspoon
Black pepper - to taste

How to cook vegetables with aromatic sauce

Prepare the food by taking large 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 all products well and dry.
Divide the cabbage into inflorescences, cut the young zucchini into large rings, remove the seeds from the pepper and cut into large slices. Cut the mushrooms into pieces. For champignons, just separate the caps from the stems.
Place assorted vegetables in a mold. Season them with salt and thyme. Sprinkle 2 tbsp. spoons 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 out the juice from the pulp, removing the seeds.
Pour honey into the juice. vinegar, vanilla extract. Season the marinade with pepper and stir everything thoroughly.
Pour the citrus marinade over the already baked vegetables, mix them carefully and return them to the oven for 7-10 minutes until final cooking.

Advice.

To get a golden brown crust on the top layer, you can turn on the “grill” or “top heat” mode at this time.

Baked cauliflower, green beans and carrots in pots

The wide selection of summer root vegetables available allows you to change your diet daily with varied and tasty dishes. This treat is suitable for a holiday table and will delight your family on a weekday.

Ingredients:

Cauliflower - 1 pc.
Green beans – 300 g
Young carrots - 2 pcs.
Hot pepper - 1 pod
Soy sauce - 3 tbsp.
Vegetable oil - 3 tbsp.
Garlic - 1 clove

Preparing baked cauliflower, green beans and carrots in pots:

1. Separate the cauliflower into medium-sized florets. You can first soak the head of cabbage in cold salted water for 10 minutes so that bugs and insects come out of the fruit.

2. Wash the green beans, dry them and chop the pods into 2-3 parts.

3. Wash the carrots and cut into slices about 1 cm thick.

4. Peel the garlic and finely chop.

5. Peel the hot pepper from the seed box, remove the stalk and finely chop.

6. In a bowl, combine vegetable oil, soy sauce, garlic and hot pepper. Mix everything well.

7. Place vegetables in the marinade and stir until they are all covered with sauce.

8. Place the vegetables in portioned pots along with the marinade. This way they will be steamed and will be more flavorful and nutritious. Cover the pot tightly with a lid or foil.

9. Place them in a cold oven and turn on 180°C. After heating the broiler, cook the dish for 30 minutes. If you need to pour liquid into the pot during baking, add it in a small volume and only when hot.

Assorted pumpkin - a Chinese baking option

Oven-roasted vegetables are present in cuisines all over the world. Each nation prefers to cook certain types of foods. 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. spoon
Rice vinegar - 1 tbsp. spoon
Oil - 1 tbsp. spoon
Honey - ½ tbsp. spoons
Chili - 1 pinch

How to Roast Vegetables Chinese Style

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

Advice.

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

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

Pork baked with champignons

Pork (pulp) - 600 g;
Mushrooms (champignons) - 400 g;
Fresh rosemary - 2-3 sprigs;
Olive oil (vegetable) - 1 tbsp;
Salt - to taste;
Ground black pepper - to taste.

Wash the pork pulp, dry it, rub with salt, black pepper and finely chopped rosemary. Leave to marinate for 30 minutes. Cut the champignons in half, if large - into three parts. Drizzle olive oil over mushrooms and stir.

Place meat, mushrooms and a sprig of rosemary in a baking bag. Tie the edges of the bag and bake in a preheated oven at 200 degrees for 40 minutes.