Baked vegetables in foil

Home Vegetables

Baked vegetables in foil are incredibly easy to make without spending a lot of time. Toss vegetables such as chopped peppers, onions, carrots, peas, mushrooms, zucchini and broccoli with a little olive oil, salt and pepper. Add a few pinches of fresh herbs such as rosemary and thyme if you like and your vegetables are ready.

Choose vegetables that have an acceptable range of textures for you, from tender to roasted.

Transfer vegetables to individual pieces of heavy-duty aluminum foil, large enough to fold ends of sides tightly. On average, vegetables cook on the grill for 15-20 minutes, but this depends on the texture of the vegetables and the power of the equipment.

After baking, vegetables should be checked with extreme caution: open the edges of the foil and release steam. Cut the foil packets with a sharp knife and carefully discard the foil. Serve directly from the bag.

Baked vegetables in foil - how to cook 15 varieties

Baked vegetables in foil
Grilled assorted vegetables in foil
Eggplants stuffed with vegetables in foil
Fried vegetables in foil
Baked vegetables with mushrooms in foil
Vegetables baked in foil “All-in-one”
Greek vegetable stew in Briam foil
Italian vegetables in foil with chicken
Vegetables in foil with pesto sauce
Vegetables in foil with cream and garlic butter
Vegetables with chicken in foil
Hawaiian vegetables in foil on the grill
Vegetables in foil with asparagus and lemon chicken
Vegetables in foil with salsa sauce with rice and chicken
Vegetables with sweet potatoes in foil

Step-by-step recipe with photos

These vegetables baked in foil are made with a little secret. In order to make them soft and as tasty as possible, they are marinated for a very long time - more than an hour - in oil with seasonings. As a result, zucchini and eggplant literally melt in your mouth, but they are still not perceived as too fatty. And baking in foil allows you to cook vegetables in the oven under the grill without drying them out. The dish is rich in flavor and very aromatic. Suitable for non-strict fasting days and vegetarian diets, and as a side dish for meat, fish and seafood.

We cut the eggplant in half lengthwise, and then into discs about 1 cm thick.

Zucchini - pieces about the size of a thumb.

Peel the carrots and cut them into pieces approximately the same size as zucchini.

We remove the green tails, white partitions and seeds from the bell pepper and cut it into fairly large pieces. There is no need to cut green peppers for grilling.

We cut the champignons (I have a couple in the vegetable compartment of the refrigerator, although they are mushrooms - they won’t make it any worse in this dish) into halves.

Cut the onion into thick rings.

Coarsely chop the garlic and parsley.

Mix all the main ingredients, except tomatoes, with a large amount of vegetable oil and a level tablespoon of coarse salt. Add chili pepper. Marinate the vegetables in oil with salt and seasonings for at least an hour, and preferably one and a half to two. We stir them about once every half hour.

At the end of marinating, drain excess liquid through a colander.

Preheat the oven to the temperature at which you usually grill. Mine is 300 C.

Place the pickled vegetables on a baking sheet on top of a layer of foil. Add tomatoes. If the tomatoes are large, they can be cut into halves or quarters.

Cover the vegetables with foil and grill them on the top level with air circulation turned on for about 15 minutes (until the tomato skins burst).

After this, turn off the top layer of foil and grill for just a couple more minutes - until the degree of browning you desire. Before serving, vegetables baked in foil can be additionally peppered and sprinkled with oil.

This dish can, of course, be served piping hot.

But it will be tasty and warm, and even cold.

Oven-roasted vegetables are an integral part of a healthy lifestyle. A dish prepared this way is much healthier. It can be used by both adults and children. 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.

No matter what time of year, recipes for vegetables in foil are out of season. This is especially beneficial when it comes to dinner recipes or BBQ side dishes.

Ingredients:

Eggplants – 1 pc.
Bell Pepper – 1 pc.
Tomatoes – 2 pcs.
Leek – 1 pc.
Potatoes – 2 pcs.
Olive oil

Preparation:

Brush all peeled and chopped vegetables with olive oil. Wrap in foil.

Bake in a hot oven for 40 minutes at 200 degrees.

Delicious vegetables in the oven with step-by-step instructions

This dish will not leave both adults and children indifferent.
You can use different types of vegetables to prepare the recipe. To prepare this dish you need to take:

6 pieces of potatoes (medium size);
small pumpkin;
one zucchini or zucchini;
two large bell peppers;
5 cloves of garlic;
hard cheese;
salt to taste;
four tablespoons of vegetable oil.

Sequence of preparation of the recipe for baked vegetables in the oven with photo:

All vegetables must be washed well. Peel the pumpkin, cut it in half and remove the pulp and seeds.
Wash and peel the potatoes. Zucchini and bell peppers should be left with their skins on.
Cut all components into pieces, the thickness of which will not exceed 2 cm. The exception is zucchini. They should be cut into slices.
Chop the garlic cloves into small pieces with a sharp knife. This will take a minimum of time, and the vegetables will acquire a rich taste.
Once all the ingredients are prepared, you can start choosing the shape. It is best to use a container measuring 30*20 cm. Its bottom should be covered with foil. Using a brush, thoroughly coat the container.

Since all vegetables have their own cooking period, they should be divided into two parts. The hard ones should go into the oven first. These include potatoes, pumpkin and carrots. Place them in a bowl, season with salt and spices. Mix everything well. Carry out the same procedure with the second batch of vegetables, the preparation of which requires a minimum of time.

Potatoes, carrots and pumpkin should be kept in the oven for 10 minutes. After this, take out the baking sheet and lay out the second part of the vegetables. Return the container to the oven and bake for 25 minutes at the same temperature.

Vegetables baked in a sleeve in the oven according to the same recipe are no less tasty.

Vegetables are considered ready when a piece of potato can be easily pierced with a fork.
5 minutes before readiness, you will need to grate the cheese on a fine grater. Sprinkle the hot dish with shavings and leave for another one or two minutes. This will allow the cheese to be evenly distributed over the surface and give the dish an incredibly pleasant aroma and taste. It should be served hot with any porridge or meat. Baked vegetables are an incredibly tasty and healthy dish. Eating such food daily will saturate the body with all the necessary components. In order for everything to work out correctly, you must follow the sequence of actions.

Cooking vegetable mix in the oven - video

Grilled assorted vegetables in foil

Here, thyme is the king of spices, as it is most beneficially used in baking.

Ingredients:

Corn slices – 4 pcs.
New potatoes – 2 pcs.
Carrots – 1 pc.
Zucchini – 1 pc.
Onion – 1 pc.
1/4 Mustard
Oil
Thyme

Preparation:

Preheat the grill.

Chop all vegetables and brush with oil. Place the vegetables in foil bags, sprinkle with thyme and seal the seams.

Cook on medium for 20 minutes.

To serve, carefully open bags to allow steam to escape.

Vegetables in a sleeve with mushrooms

Vegetables in the oven can be cooked not only in foil, but also in a sleeve. Such recipes also turn out appetizing, juicy and full of vitamins. There are no restrictions on the use of products as there are for foil; the composition is regulated by imagination and personal preferences.

Ingredients:

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

Cut the eggplants into slices and cover with salt water for a while. This is prepared so that the natural bitterness leaves it.
Prepare the remaining vegetables by peeling them. Cut off the tails of the peppers, remove seeds and membranes from the fruits.
For baking in a sleeve in the oven, coarsely cut all products into cubes.
Place them in a large bowl. Add salt to taste and grease with vegetable oil. Mix everything carefully.
Place vegetables in a roasting bag. Secure it on both sides with clips.

Advice. If there is some oil left in the baking bag, 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 oven.
Cook the side dish at 200C for 45 minutes.
Serve the vegetables baked in the sleeve hot. Each serving can be topped with chopped herbs.

Most often, vegetables are cooked in the oven without additional means, because... easy to heat treat, as you can see here

Eggplants stuffed with vegetables in foil

This dish not only tastes amazing, but also looks fun, making it a great appetizer for a summer holiday table or just an easy dinner for the family.

Ingredients:

Eggplants - 3 pcs.
Tomatoes - 3 pcs.
Potatoes - 2 pcs.
Sweet pepper - 2 pcs.
Onion - 1 pc.
Garlic – 5 cloves
Sour cream – 200 g
Mayonnaise - 2 spoons
Cheese - 100 g

Preparation:

Wash the eggplants and cut into two parts. Scoop out the insides with a spoon.

Boil the potatoes slightly, but not until soft.

Chop the tomatoes, onions, peppers and squeeze the garlic. Also cut the potatoes.

Mix everything with mayonnaise, sour cream and place in eggplants. Sprinkle with cheese.

Wrap the eggplants in foil and secure the seams. Bake for 30 minutes.

How to bake cook vegetables baked in the oven

Ingredients:

Eggplant – 1 pc.
Zucchini – 0.5 pcs.
Tomato – 5 pcs.
Sweet pepper – 2 pcs.
Champignons – 5 pcs.
Garlic – 2 teeth.
Salt - to taste
Vegetable oil – 2 tbsp.
Spices – Provençal herbs to taste
Parsley – 2 sprig(s)

Preparation:

Wash all vegetables and dry with a towel. Cut the eggplant and zucchini lengthwise into two parts, and then each into large pieces; it is better not to chop the vegetables. If you don't really like zucchini, you don't have to put them in. They are the softest and cook first. The zucchini in this recipe can be replaced with another eggplant.

Champignons, if they are large, cut into quarters, small ones into halves or leave whole. Also cut the tomatoes into four or two parts depending on their size. It is best to bake cream tomatoes; they have dense flesh and little juice, so the dish will not turn out watery.

You need to choose a pepper that is thick-walled and beautiful; after baking it will be sweet, soft, but will retain its color. The Belozerka variety is not suitable for baking. To make the dish more vibrant, you can choose peppers of different colors, for example, red and yellow.

Peel the pepper from seeds and cut into slices.

Place all chopped vegetables into a deep, large bowl. Peel the garlic and cut into slices, add to the vegetables. Season the vegetable mixture to taste with salt, spices and vegetable oil. Mix with your hands, this makes it easier to feel if all the vegetables are coated with aromatic oil.

Line a baking dish for vegetables with foil so that on one side the foil is about 5 cm larger, and on the other side there is enough foil left to cover the form.

Transfer the vegetables to a baking dish and spread in an even layer.

Cover the pan with foil; you don’t have to seal it tightly, just connect both ends of the foil.

Bake for about an hour at 210 degrees. Then check the vegetables; they should already be soft. Open the foil and brown the vegetables for about 20 minutes. You can cook the vegetables longer, they will become even more tender, the main thing is to make sure they don’t burn. Baking time depends on the characteristics of the oven and the vegetables themselves.

Fried vegetables in foil

This is suitable food for a picnic meal, without requiring any effort or expense.

Ingredients:

400 g potatoes
3 tablespoons olive oil
1/2 teaspoon garlic powder
Carrots – 1 pc.
Red pepper - 1 pc.
1 teaspoon rosemary
1/4 teaspoon fresh thyme leaves

Preparation:

In a large bowl, toss the potatoes with the oil, salt, pepper, garlic powder, fresh thyme and fresh rosemary. Add chopped carrots. Fry in a frying pan.

Mix fried vegetables with chopped pepper.

Tear off six pieces of foil and fold them over to create a double layer of insulation.

Divide the vegetables evenly between the pieces of foil, cutting into the center of each piece. Staple and seal the foil.

Preheat the oven.

Place the vegetables on the grill and bake for about 20 minutes until the vegetables are tender and beginning to caramelize. Serve chilled.

Baked vegetables with mushrooms in foil

An easy dietary dish of baked vegetables. Instead of a side dish, oven-baked vegetables are supplemented with juicy and soft mushrooms.

Ingredients:

Zucchini - 1 pc.
Eggplant - 1 pc.
Bell pepper - 1/2 pcs.
Champignons – 300 g
Cherry tomatoes – 150 g
Potatoes - 2 pcs.
Carrots - 2 pcs.
Olive oil – 50 ml

Preparation:

Chop all vegetables and brush with oil. Season with spices.

Lightly fry the mushrooms and add to the vegetables.

Wrap everything in foil and bake for 30 minutes.

Vegetables baked with cheese and sour cream

The peculiarity of this recipe is that all vegetables for baking are greased with vegetable oil with the addition of mayonnaise or sour cream, which allows you to preserve all the beneficial qualities of the vegetables. To ensure uniform roasting of all the vegetables in this recipe, it is recommended to cut vegetables that cook faster into large pieces.

Ingredients:

Eggplants – 1 pc.
Zucchini – 1 pc.
Cauliflower – 350 g.
Broccoli – 350 g.
Sweet pepper – 2 pcs.
Carrots – 2 pcs.
Medium potatoes – 0.5 kg.
Cherry tomatoes – 0.5 kg.
Onions – 2 pcs.
Fresh, green peas – 150 g.
Salt to taste.
Ground black pepper to taste.
Sour cream 15% – 200 g.
Vegetable oil – 3–4 tbsp. l.
Any cheese – 300 g.

Cooking process:

Remove the stem from the eggplant, wash it and chop it into large pieces. Place the pieces in a container, add salt and leave for 15–20 minutes to remove bitterness.
Wash broccoli and cauliflower under running water and divide into small florets.
Peel the onion and cut into large cubes.
Remove the ends of the zucchini on both sides, wash well and also chop into large pieces.
Peel and wash the potatoes. Cut it into 2-4 pieces, leaving the small one whole.
Wash the bell pepper, remove the stem and seeds and chop coarsely.
Place the chopped vegetables in a deep bowl and add the tomatoes cut into 4 pieces.
Salt the vegetables, sprinkle with ground black pepper, add the specified amount of vegetable oil and sour cream or mayonnaise and mix well.
Place the vegetables on a baking tray, sprinkle green peas on top and place in an oven preheated to 200 degrees. Roast vegetables for 30–40 minutes.
Grate hard cheese on a grater with large holes.
After 30 minutes, remove the baking sheet with baked vegetables from the oven, sprinkle with grated cheese and place in the oven for another 20 minutes.

Our dish is ready. Serve hot. Eat for your health!

Oven-roasted vegetables are an integral part of a healthy lifestyle. A dish prepared this way is much healthier. It can be used by both adults and children. Vegetables from the oven are the best solution to always be in shape and look healthy. Many people wonder how to properly bake vegetables in the oven in foil so that they remain juicy and tasty. In fact, everything is very simple. In order for the dish to turn out delicious, it is enough to follow the recommendations and rules.

Vegetables baked in foil “All-in-one”

The only thing people don’t want to do after the holiday is go to the kitchen and cook. This recipe allows you to sit back and sip champagne until lunch without worrying about prep.

Ingredients:

365 g carrots
365 g parsnips
350 g potatoes
1 onion
1 celery
5 tablespoons French sauce
2 sprigs thyme
2 sprigs rosemary
1 bay leaf

Preparation:

Wash and chop all vegetables. Place in layers on foil.

Season everything with oil and spices. Pour vinegar and wrap in foil.

Bake for 30 minutes.

Greek vegetable stew in Briam foil

This is the national Greek vegetable dish that will fill you with nutrients while leaving you feeling light and blissful.

Ingredients:

Zucchini - 6 pcs.
Potatoes - 4 pcs.
Carrots - 2 pcs.
Eggplants - 2 pcs.
Bell pepper – 3 pcs.
Onion - 2 pcs.
Garlic - 3 cloves
Tomatoes – 400 g
Spices
Olive oil – 100 ml
White wine – 100 ml

Preparation:

Wash all vegetables and cut into slices. Fry each vegetable in olive oil.

Season with spices. Place on foil in layers. Add white wine on top.

Preheat the oven to 150 degrees. Bake for 15 minutes, then increase the temperature and bake for another 10 minutes.

Ratatouille (classic recipe)

Ratatouille is the French name for vegetable stew. This recipe offers you the classic way to prepare it. The use of Provencal herbs, olive oil and garlic in the cooking process creates a unique taste of the dish. It can be served as a separate dish or as a side dish for meat and fish, boiled eggs and cheese. It will turn out very tasty.

Cooking time – 1 hour 30 minutes.

Eggplant 300 gr.
Zucchini 300 gr.
Tomato 1 kg
Onions 2 pcs.
Sweet pepper 2 pcs.
Garlic 3 cloves
Olive oil 50 ml.
Provençal herbs 1 tsp.
Salt - to taste

The dish is ready! Both beautiful and very tasty. Eat for your health!

Italian vegetables in foil with chicken

Healthy chicken fillet and vegetables loaded with Italian spices and baked in foil. This simple recipe turns chicken into a delicious, easy lunch in minutes.

Ingredients:

2 breasts
1 cup broccoli
1 cup pepper
1 zucchini
1/2 cup tomatoes
1/2 cup onion
1 spoon of olive oil
1 spoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon paprika

Preparation:

Preheat the oven.

Chop all the vegetables and mix with spices.

Fry the chicken on several sides over high heat, but do not brown it.

Place chicken over vegetables. Drizzle with oil and sprinkle with Italian seasoning. Wrap everything in foil and secure the seams. Bake for 45 minutes.

Vegetables in foil with pesto sauce

Julia Vysotskaya's recipe for tasty and textured vegetables with a delicate and zesty pesto sauce.

Ingredients:

Pumpkin - 300
Cherry tomatoes – 150 g
Goat cheese - 100 g
Red pepper - 1 pc.
Yellow pepper - 1 pc.
Sweet potatoes - 1 pc.
Red onion - 2 pcs.
Lemon - 1 pc.
Olive oil - 3 tbsp. l.
Ground black pepper - 1 pinch
Lemons - 1 pc.
Parsley - 1 pc.
Fresh basil - 1 bunch
Walnuts – 50 g
Parmesan – 50 g
Garlic - 2 cloves
Olive oil

Preparation:

Preheat the oven to 200 degrees.

Grate Parmesan.

Chop the parsley and basil.

Peel the garlic.

Squeeze 3 tablespoons of juice from a lemon.

Pesto sauce: mix herbs, Parmesan, nuts, garlic, oil and juice in a blender.

If the sauce is too thick, you can add more oil or water.

Cut the pumpkin and potatoes into cubes.

Peel and chop the onion.

Cut the sweet pepper.

Stuff each pepper half with pesto sauce, a slice of cheese and tomato.

Place pumpkin, potatoes, onions, peppers and tomatoes in foil, pour oil and pepper. Wrap it up.

Bake for 20 minutes.

Sprinkle with remaining fresh basil. Serve with lemon.

Delicious vegetables in the oven with step-by-step instructions

You are offered a recipe for the most common and very popular method of cooking vegetables. Vegetables using this method perfectly retain their juiciness, are appetizing, and will never burn or become mush. You will get an excellent addition to your dinner or holiday table.

Ingredients:

Medium potatoes – 6 pcs.
Small pumpkin – 1 pc.
Sweet bell pepper – 2 pcs.
Zucchini or zucchini – 1 pc.
Garlic – 5 cloves.
Hard cheese – 100 g.
Vegetable oil – 4 tbsp. l.
Salt to taste.

Cooking process:

Rinse all the necessary vegetables well with running water. Peel the pumpkin, cut into two halves and remove the seeds with loose pulp.
Peel the potatoes and wash them. Peppers and zucchini (or zucchini) do not need to be peeled.
Cut the prepared vegetables into pieces 2 cm thick. Cut the zucchini into thin slices.
Peel the garlic and use a sharp knife to chop it into thin slices. It will add richness of flavor to your dish.
You can add carrots to the main dish. Peel it and cut into thin slices.
Find a good baking dish for vegetables and line it with foil. Using a brush, grease the mold well with vegetable oil. Considering that vegetables are separated according to cooking time, separate the hard ones. These are potatoes, carrots and pumpkin. They need to be baked first. Place them in a deep bowl, sprinkle with salt, garlic and seasonings and mix well. Do the same with the remaining vegetables (zucchini and peppers). Place the chopped hard vegetables in a mold and bake in the oven at 180 degrees for 10 minutes. Then remove the pan with vegetables from the oven and place the second half of the prepared vegetables into it. Continue baking for another 25 minutes without changing the oven temperature.
Determine the readiness of the dish by the readiness of the potatoes: they will be easily pierced with a fork. Grind hard cheese into a fine grater. A few minutes before the end of cooking, sprinkle the vegetables with grated cheese and place the baking sheet in the oven for another 2-3 minutes. During this time, the cheese will evenly cover the surface of the vegetables and give them a delicious taste and aroma.

Vegetables in foil with cream and garlic butter

Potato lovers will love these buttery foil veggie packs. An ideal complement to red meat.

Ingredients:

300 g potatoes
2 carrots
1 red pepper
1 green pepper
½ onion
Olive oil
400 g steak
½ cup butter
¼ cup parsley
4 cloves garlic
1 teaspoon rosemary
1 teaspoon thyme

Preparation:

In a medium bowl, add red potatoes, carrots, bell peppers, and red onions. Add salt and pepper and toss in olive oil.

Place the vegetables in foil next to the steak.

To make the garlic butter: In a small bowl, add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of steak.

Cook 15 minutes or until steak is cooked through and vegetables are tender.

Vegetables with chicken in foil

Tender chicken with potatoes and other vegetables in foil is a fun and easy summer dinner the whole family will love.

Ingredients:

6 chicken thighs
Spices
3 tablespoons oil
300 g potatoes
Carrots – 1 pc.
1 cup chopped mushrooms

Preparation:

Combine vegetables and seasonings and set aside. Add the butter to the bowl along with the chicken and mushrooms and combine.

Wrap in foil and bake for 20 minutes.

Hawaiian vegetables in foil on the grill

Grilled Hawaiian BBQ with foil wrapped veggies is topped with the most amazing sweet and tangy BBQ sauce.

Ingredients:

4 chicken breasts
1 cup BBQ sauce
200 g pineapple slices
2 spoons soy sauce
1 spoon of garlic
1 red pepper
2 zucchini
Green onions

Preparation:

Preheat grill to medium heat. Cut the chicken into slices.

Place the chopped vegetables and chicken in foil. Place 3 pineapple slices on top.

Mix spices and sauces. Pour over top of chicken. Wrap the foil.

Grill for 13-15 minutes, turning.

Vegetables in foil with asparagus and lemon chicken

Simple foil packets of lemon chicken and asparagus in the oven for an easy and incredibly delicious 30-minute meal.

Ingredients:

4 chicken breasts or thighs
1 bunch of asparagus
300 g potatoes
2 eggplants
1 lemon
1 spoon of garlic
3 tablespoons butter
1.5 tablespoons Italian seasoning

Preparation:

Wash and chop the vegetables. Mix with spices.

Rinse the asparagus.

Cut the kritsa and mix in oil and spices.

Wrap everything in foil. Place the chicken in the middle. Place lemon slices on top. Wrap in foil and bake for 40 minutes at low temperature.

Chicken thighs tend to be smaller than most chicken breasts, so if you are going to use thighs, use 1-2 depending on their size.

Useful tips

You can bake the meat along with vegetables, then you will have a complete dish, and you can immediately bring it to the guests at the table. But since all our options are designed for about one hour, it is better to take chicken or turkey fillet to speed up the cooking.

It will be very tasty if you serve some chilled sauce with today’s dish. It can be prepared based on anything. This could be sour cream, yogurt, herbs, garlic, tomatoes and even jam or jam!

The vegetables turn out very light and tender when they are roasted. If you drizzle them with oil and sprinkle with spices, you will get pure bliss. It is impossible to describe it in words, you just have to try it! Be sure to do this as soon as you have free time.