How to cook baked vegetables in the oven according to a recipe with photos

How to deliciously bake vegetables - useful tips for the housewife

Regular and cauliflower cabbage, potatoes, pumpkin, carrots, bell peppers, zucchini, and eggplant are suitable for baking. They keep their shape well, do not fall apart and do not dry out. The list is not limited to them, but it is better to use them as a basis.
To add flavor to the dish, select appropriate additives that will highlight its taste: onion, garlic, ginger, lemon, soy sauce, wine.
Season vegetables with a variety of oils: sunflower, olive, corn, coconut oil.
Baked vegetables with lard and chicken fat lose their natural taste, but acquire bright and appetizing notes.
The following spices are suitable for all vegetables: sage, turmeric, bay leaf, thyme, curry, paprika, rosemary, different types of pepper.
Basically, baked vegetables in the oven are ready after 40 minutes of simmering at 200°C.
After removing food from the oven, you can enhance its flavor with spices: honey and maple syrup (for sweetness), nuts and breadcrumbs (for crunchy texture), herbs (for freshness), vinegar and citrus juice (for sourness).
In most cases, vegetables are baked with their skins on.

Vegetables baked in a sleeve

If you are tired of stewed or steamed vegetables, then bake them in the oven. Such a dish can be included in the diet of a person who adheres to a dietary diet, because it contains a minimum of calories.

Calorie content per 100 g - 33 kcal.
Number of servings - 4
Cooking time - 1 hour

Ingredients:

Potatoes - 4 pcs.
Eggplant - 1 pc.
Olive oil - 4 tbsp.
Young zucchini - 3 pcs.
Garlic – 3 cloves
Bell pepper - 1 pc.
Carrots - 3 pcs.
Greens (cilantro, parsley, dill) - several sprigs each
Salt - 2/3 tsp.
Ground black pepper - a pinch

Step-by-step preparation of vegetables baked in a sleeve:

Peel the potatoes, wash and cut into large slices.
Wash the zucchini and eggplant and cut into large rings. If the eggplant is ripe, pre-soak it in salted water to remove the bitterness. There is no bitterness in the young vegetable.
Peel the carrots, wash and cut into large pieces.
Peel the bell pepper from seeds with partitions and cut into slices.
Place all vegetables in a roasting bag. Season with salt and pepper, pour in olive oil and pass the garlic through a press.
Leave them to stand for half an hour and place them in a preheated oven for 45 minutes at 200°C.
Before serving, sprinkle with chopped herbs.

Vegetables baked in the oven on a baking sheet

Number of servings: for 1 person. Kitchen appliances and utensils: baking tray, oven. Calorie content: 33 kcal per 100 g of product. Cooking time: 30 minutes.

Ingredients

Eggplant	1 PC.
bell pepper	1 PC.
Leek	100 g
Potato	3 pcs.
Tomatoes	3 pcs.
Olive oil	5 tbsp. l.

Step by step recipe

Take one eggplant and one bell pepper, three potatoes and three tomatoes, 100 g of leek and rinse well.
Brush whole, unpeeled vegetables with olive oil and place on a baking sheet. If you wish, you can add any other vegetables at your discretion.
Place in the oven at 300 degrees for 30 minutes and serve hot right away.

Video recipe

Dear chefs, in this video you can clearly follow the entire cooking process. You will see how delicious potatoes and vegetables turn out in the oven when fully cooked.

Vegetables baked in foil

Vegetables baked in foil are a lean and juicy dish. It turns out bright and festive. Most importantly, take quality vegetables without any damage. Then the success of a delicious ready-made dish is definitely guaranteed.

Ingredients:

Carrots - 2 pcs.
Bell peppers of different colors - 3 pcs. (red, yellow, green)
Tomatoes - 3 pcs.
Green beans - 200 g
Olive oil - 4 tbsp.
Provençal herbs - 2 tsp.
Dry basil - 1 tsp.
Salt - 0.5 tsp. or to taste
Ground black pepper - a pinch
Soy sauce - 2 tbsp.

Step-by-step preparation of vegetables baked in foil:

Peel the carrots and cut into half circles.
Peel the bell pepper from seeds and cut into strips.
Cut the tomato into medium pieces.
Place the vegetables in a bowl, add green beans and stir.
Sprinkle them with spices, salt, oil, soy sauce and mix.
Cut sheets measuring 30x30 cm from a roll of foil and place vegetables in the middle.
Fold the foil into a rectangle and fold the edges tightly.
Bake vegetables in the oven for 20-25 minutes at 200 degrees.

How to cook perfect vegetables in the oven without them turning into mush - Om Activ

For some reason, many people think that boiling or steaming vegetables is much easier than baking them. So, it’s easier than baking - just eat it raw. A couple of life hacks, and your side dish for lunch or dinner will become tastier, healthier, more interesting and, most importantly, easier to prepare! In the oven, even those vegetables that do not have a very pronounced taste open up and become a delicious addition to meat or fish. And who doesn’t love the look of golden brown vegetables after the oven or grill? The main thing is to do everything right.

#1 Cut vegetables into large pieces.

We don’t bake salad, we bake vegetables, so there’s no need to chop them into nano-pieces in the hope that they will bake faster or in some other incomprehensible hope. Cut vegetables into a maximum of 2-3 parts, and if possible leave them whole. First of all, it's easier. Secondly, it's more beautiful. Thirdly, it’s tastier - you don’t cut off anything extra and nothing extra leaks out, everything stays inside and is baked.

Only cut pumpkin and giant eggplants into larger pieces.

#2 Add some oil.

There's nowhere here without him. To prevent vegetables from swimming in oil in the oven and to ensure that they are evenly seasoned, prepare them for baking in a separate container. Place chopped vegetables for baking into it and pour in your favorite oil, not necessarily olive oil. We published the rating of oils by usefulness here. Massage the vegetables with your hands until they are completely coated with oil.

#3 Salt and add seasonings.

Salt, like oil, can be both harmful and beneficial, depending on its quantity. Lightly salt the oil-coated vegetables (see step 1) and massage them with your hands so that the salt is distributed evenly.

At this point, season the vegetables as desired. Granulated garlic, a Provencal mixture of herbs or a mixture of peppers will perfectly reveal their taste.

#4 Place vegetables in a single layer.

No second floors or piles. Vegetables should lie in one layer, barely touching each other or not touching at all. This is the only way you will get a beautiful crust, and the vegetables will actually be baked, and not steamed from the vegetables that are on top. Lay down the foil - the baking sheet will be much easier to clean.

#5 Roast vegetables at high temperature.

At 200 degrees or higher, depending on the desired results - cook completely or leave the crunch but brown. So wait patiently until the oven is fully preheated.

#6 Remember that different vegetables take different times to bake.

Follow one of two scenarios:

● Group vegetables with approximately the same baking time,

● Add vegetables to the baking sheet gradually, for example, potatoes first, after 15 minutes - peppers, then asparagus.

How to group vegetables:

● Root vegetables (potatoes, beets, carrots), as well as pumpkin and onions and similar vegetables - 30-60 minutes, depending on the size of the chopped vegetables.

● Cabbage (cauliflower, broccoli, Brussels sprouts, etc.), zucchini, eggplant, small whole onion, peppers and tomatoes - 15-25 minutes.

● small vegetables (asparagus, green beans, etc.) - 10-20 minutes.

#7 Check doneness with a fork.

Don't overdo the baking. When the vegetables can be easily pierced with a fork, like boiled potatoes, and a golden brown crust and dark spots have already formed on them, take them out.

Love this way of cooking vegetables. Ruddy carrots are much more beautiful than pale boiled carrots.

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Baked vegetables in the oven

Oven roasted vegetables are the perfect summer dinner.
This is a spicy and tasty dish that is quick and easy to prepare, perfect for a holiday feast. Ingredients:

Potatoes - 1 kg
Onions - 1 pc.
Garlic - 3-4 cloves
Zucchini - 1-2 pcs.
Sweet pepper - 2 pcs.
Sausages (spices) - 6 pcs.
Salt - 0.5 tsp. or to taste
Ground black pepper - a pinch
Olive oil - 4 tbsp.
Dry herbs - to taste

Step-by-step preparation of baked vegetables in the oven:

Peel the potatoes, cut into quarters and place on a baking sheet.
Peel the onion, cut into four parts and add to the potatoes.
Peel the garlic and send the whole cloves after the onion.
Combine olive oil with salt, pepper and herbs.
Pour the mixture over the vegetables and stir.
Bake them in the oven at 180 degrees for 20 minutes, stirring occasionally.
Then add zucchini cut into rings, bell peppers, seeded and cut into strips, and sausages.
Continue baking the food for another 20-25 minutes.

How to cook “Frozen vegetables in the oven”

Prepare the following ingredients. The mixture of frozen vegetables can be anything: pumpkin, carrots, green peas, onions, bell peppers, tomatoes, eggplants, etc.

Rinse frozen vegetables with water and place in a baking dish without defrosting. Pour in vegetable oil and salt.

Preheat the oven to 220 degrees and place the mold with the contents in it. Bake for about 20-25 minutes, keeping an eye on the surface of the dish. If desired, vegetables can be sprinkled with finely grated cheese, soft or hard, 2-3 minutes before readiness. Turn off the heat and remove the pan from the oven.

Remove the roasted vegetable mixture from the pan onto a plate and serve. You can add a little sour cream, garlic sauce, and various meat delicacies.

Ratatouille: baked vegetables

Roasted vegetable recipe, ratatouille, is made with fall vegetables.
It is good because it allows you to experiment endlessly, because... You can cook it in different ways. By slightly changing the set of products and the form of cutting vegetables, you immediately get a new treat. Ingredients:

Beets - 2 pcs.
Potatoes - 2 pcs.
Carrots - 2 pcs.
Celery root - 1/2 pcs.
Turnip - 2 pcs.
Olive oil - 4 tbsp.
Broth - 4 tbsp.
Thyme - to taste
Salt - 0.5 tsp.
Ground black pepper - to taste

Step-by-step preparation of ratatouille (baked vegetables):

Peel, wash and cut all vegetables into thin 5 mm slices.
Grease a heat-resistant dish with olive oil and place the vegetable slices overlapping, alternating with each other.
Pour 4-5 tbsp into a container. water or broth and drizzle with olive oil. Season with salt, pepper and spices.
Bake the vegetables in the oven at 180 degrees for half an hour until golden brown. If desired, you can sprinkle them with cheese shavings 15-20 minutes before they are ready.