Cooking baked vegetables in the oven quickly and tasty
Vegetables are an invaluable storehouse of vitamins, trace elements 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 fully preserved thanks to this method of heat treatment. Despite the seeming simplicity, cooking has several subtleties and features that will allow you to prepare a real tasty, juicy and healthy dish.
Correct cutting
To avoid this unpleasant situation, all large ingredients should be cut into approximately equal sized slices. Small vegetables can be left whole or cut into halves. This will allow the vegetables to cook evenly over the course of a single time.
Choice of food and dishes
What vegetables can be baked in the oven - fresh, also frozen. But in this case, they must be defrosted in advance. To do this, the products are left on the table or on the bottom shelf of the refrigerator, where they are thawed or they are fried in a hot pan to evaporate excess moisture.
You can bake any vegetables, guided by your taste. The most commonly used:
- tomatoes;
- zucchini;
- zucchini;
- eggplant;
- Bell pepper;
- asparagus;
- cauliflower;
- carrot;
- broccoli.
For baking, vegetables are used that keep their shape perfectly and do not boil over during cooking.
Champignons or other mushrooms, chicken fillet, sausages, hard cheese are added to the dish.
Housewives use baking sheets, pans, special baking dishes as dishes. But you can deliciously bake vegetables in the oven only on a large baking sheet - thanks to the vast space, they are evenly fried and do not burn.
In addition, the flat baking tray evenly distributes the steam during baking, preventing the vegetables from burning or turning into a shapeless mass. And it is very convenient to mix food in such a container.
Oil use
Vegetables baked in the oven on a baking sheet must be sprinkled with sunflower or olive oil. It also lubricates the baking sheet itself. 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 to be overdried.
The amount of oil used must be strictly controlled so that vegetables do not turn into fatty puree.
Particular attention should be paid to the arrangement of vegetables on the baking sheet. For even cooking, the appearance of an appetizing golden brown crust and a juicy center, a small distance should be left between the ingredients, regardless of the dish in which they will be cooked.
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 browning until golden brown and no raw vegetables.
Average roasting time is 20 to 40 minutes.This is enough for the vegetables to become soft, juicy and aromatic.
Cooking process
The ingredients must be mixed during cooking. But this does not need to be done more often than 1-2 times for the entire baking, otherwise you can damage the integrity of the vegetables and get an unattractive mushy mass instead of a tasty dish.
Salt and season the dish best before finishing cooking.
These ingredients provoke an increased release of juice and its rapid evaporation, a vegetable platter salted at the beginning of baking can turn out to be overdried and tasteless.
Oven baked vegetables
Recipes for baking vegetables in the oven are very diverse - they are cooked on a baking sheet or in a 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;
- eggplant - 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 must be washed under running water and dried with a paper towel. Peel potatoes and carrots, then cut - potatoes into wedges, tomatoes and green beans in halves, zucchini and eggplant in cubes, carrots into rings.
Prepared vegetables should be seasoned with aromatic herbs, add lemon juice and vegetable oil, mix gently. Put the assortment on a baking sheet, cover with a sheet of oiled foil and bake at 200 ° for 35 minutes.
Assorted baking dish
Prepare ingredients:
- zucchini - 1 pc;
- eggplant - 2 pcs;
- Champignon - 8-10 pcs;
- bell pepper - 4 pcs;
- tomatoes - 7-9 pcs;
- garlic cloves - 4-5 pcs;
- olive oil - 4 tablespoons l;
- parsley - ½ bunch;
- salt, aromatic spices - to taste.
All ingredients must be rinsed 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 cubes, bell peppers - in 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 about 7-8 cm on one side to cover the assortment. Pour vegetables into a container, distribute evenly and cover with a free part of the foil.
After that, the form must be sent to the oven, preheated to 200 ° for 35-45 minutes. Then the top sheet of foil should be removed and the vegetables should be baked for another 15-20 minutes. Before serving, the dish is garnished with chopped parsley.
Sleeve baked vegetables
You need to prepare:
- tomatoes - 4 pcs;
- potatoes - 5-6 pcs;
- cauliflower inflorescences - 10-12 pcs;
- red and yellow bell peppers - 1 pc each;
- onions - 2 pcs;
- carrots - 2 pcs;
- sunflower oil - 6 pcs;
- salt, provencal herbs.
All vegetables need to be washed, dried, peeled potatoes and carrots, cut into large cubes, onions and eggplants into rings about 2 cm wide. Tomatoes are best cut into quarters, bell peppers - in long strips.
Pour the prepared assortment into a bowl, add a little salt and Provencal herbs, sprinkle with sunflower oil. After that, pour the ingredients into the baking hand and tie it on both sides, making several thin punctures on the film with the edge of a knife.
The vegetables in the sleeve should be baked at 200 ° for at least 30-35 minutes, then sprinkle with chopped herbs and serve.
Assorted vegetables baked in the oven is a tasty, appetizing and healthy dish that will please both adults and children. It cooks very quickly and is perfect as a light, juicy side dish for meat or fish, or as an independent dish.