The ability to diversify a home menu is an important skill for a housewife, which becomes especially relevant in the summer, when vegetables are ripening in the garden beds, and hot sun rays and stuffiness make heavy meat dishes not as attractive as they were in cooler times. Numerous vegetable dishes will come to the rescue, tasty, healthy and at the same time light and not overloading the digestive system.
However, you won’t be full with salads alone, and therefore it is useful for any cook to know several appetizing and healthy recipes: for example, vegetables baked using a sleeve look beautiful in Instagram photos, and have excellent taste with a low calorie content - this makes them not only desirable a dish in the summer heat, but also an excellent addition to the dietary menu.
Assorted pumpkin roasting option in Chinese
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
https://youtube.com/watch?v=21SjqOeUnxw%3Ffeature%3Doembed
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.
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.
Methods for roasting vegetables
Perhaps not all beginners in cooking know that vegetables can be baked in the oven in different ways. Let's talk in more detail about each of them.
Baking in a mold
The easiest way to bake is to put the prepared vegetables in a mold. The advantage of this method: the juice from vegetables with all the vitamins will remain in shape. It can be used as a sauce for a dry side dish (for example, buckwheat). In the form, you can leave the lid on and get a crispy crust (for those who like it).
Baking foil
Vegetables will bake faster in foil if you wrap them in several layers. Remember that the less time we spend on heat treatment, the more vitamins we save.
Sleeve (bag) for baking
If the ties are tight, an additional cap of heat is created. An excellent option for cooking vegetables with meat.
Baking tray
It is more convenient to cook vegetable snacks in the oven on a baking sheet, since they can be distributed over the entire surface in the form of separate portions. It will also be more convenient to remove them without disturbing the shape of the snacks.
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.
Recommendations
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.
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.
Cooking vegetables in the sleeve
Step 1: Baking sleeve.
For this dish you will need a baking sleeve. It can be purchased in departments where they sell foil, cling film, etc. In the sleeve, the dish is baked in its own juice and turns out very tasty and juicy, thereby preserving the maximum amount of nutrients in the food.
Step 2: Prepare the vegetables.
First of all, you need to wash the eggplant, cut off its tail and cut it into rings about 1 cm thick, put them in a plate and add salt (so as not to be bitter). Next, wash, peel the potatoes and carrots and cut into large pieces (I really like baked carrots, so I always add more). To prevent the cut potatoes from darkening, fill them with water. Then peel and cut the onion into large pieces, 2-3 cm in size. Wash the sweet pepper and cut it in half lengthwise, remove the seed box, cut into pods. Tomatoes should also be thoroughly washed and cut into medium-sized cubes. Wash the cauliflower and separate the inflorescences from each other, 6-7 large inflorescences are enough. All vegetables are cut and prepared. The amount of food depends on your appetite and food preferences, so experiment.
Step 3: Prepare the sleeve.
There are a couple of touches left: place the vegetables in a deep bowl - salt, add spices to taste and 3 tbsp olive oil. Mix the entire mixture thoroughly and transfer it to the prepared sleeve. Tie the sleeve on both sides with a special ribbon (like candy), fold the edges of the bag down so that they do not touch the heating elements of the oven. Make 3-5 punctures with a toothpick in the upper part so that there is no complete “steam effect”. Place the sleeve on a baking sheet. Now he is ready to go into a preheated oven for 30-35 minutes at a temperature of about 200 degrees.
Step 4: Take out the sleeve with vegetables.
Step 5:
.
We take our sleeve out of the oven very carefully, using oven mitts. Cut the bag with a knife and remove the vegetables to a serving plate.
Step 7: Serve the vegetables in the sleeve.
In my opinion, the dish was a success, it turned out tasty and juicy! Serve vegetables hot with any side dish. Garnish generously with herbs and serve. Bon appetit!
Tips for the recipe:
– You can leave a small hole so that there is no full “steam effect”.
– — Carefully read the oven hose manufacturer’s instructions (on the packaging) before using the oven hose. Usually the package indicates the maximum temperature at which you can bake - do not exceed it.
– To prevent the cut potatoes from darkening, fill them with water.
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.
Meat is most often cooked in a baking sleeve: it turns out very tender and juicy. But you can cook vegetables in the sleeve. It makes an excellent side dish. vegetables in a sleeve will be an equally tasty side dish.
.
All vegetables cooked in a baking sleeve do not lose their bright taste, as happens when they are boiled. All useful substances remain in the vegetables, because they are cooked in their own juice, so the taste and beneficial properties of the dish are always at their best. We invite you to prepare an extraordinary vegetable side dish in a baking sleeve.
Vegetables up your sleeve: recipe one
Fragrant mushrooms add a unique taste to any dish. Why not use them to prepare vegetables baked in a sleeve? To prepare this side dish you will need the following ingredients:
:
- 5 potato tubers
- 5 pieces. champignons
- 1 onion
- 1 carrot
- 1 zucchini
- 3 eggplants
- 2 bell peppers
- 2 large tomatoes
- 1 clove of garlic
- mayonnaise
- vegetable oil
Wash and peel all vegetables. Cut them into small cubes. Since the eggplants will be a little bitter, you can pre-soak them in water and salt. Then they should be washed in running water and squeezed out. Place all vegetables in a baking bag, add salt, 2-3 tablespoons of mayonnaise and a little vegetable oil. You can also add any spices you like.
Tie the sleeve and mix the vegetables well. Make a couple of holes in the upper part of the sleeve with a toothpick. Now the baking sleeve can be placed in an oven preheated to 200°C. Vegetables are baked for 40 minutes.
Vegetables up your sleeve: recipe two
We offer you another recipe for cooking vegetables up our sleeve. To prepare this healthy dish, you will need the following ingredients:
:
- 1 large carrot
- 2 large potatoes
- 1 large sweet potato
- 1 zucchini
- 1/4 head of cabbage
- 200 g pumpkin
- 1 bell pepper
- cumin
- turmeric
- basil
- marjoram
- ground black pepper
- barberry
- 4 cloves garlic
- ground red pepper
Wash, peel all vegetables and cut them. White cabbage can be cut into small pieces rather than shredded. The highlight of this dish is that the vegetables should not be mixed in the sleeve, but rather folded in layers.
Place the open sleeve on a baking sheet. The first layer is sliced potatoes. Then add carrots, cabbage, zucchini, peppers, sweet potatoes and pumpkin. You can cook vegetables in two baking sleeves; in this case, place half of each portion of food in each sleeve. Add one teaspoon of all spices to the sleeve. You can take a little less herbs. Cut the garlic into small pieces and also add to the vegetables. Then add 2-3 tablespoons of vegetable oil and 1/4 cup of water to the vegetables. Now the sleeve can be closed. Use a toothpick to make a small hole on top to allow excess air to escape. Bake vegetables in a sleeve at a temperature of 180°C until they are fully cooked. They usually take a little over an hour to prepare.
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.
We will need:
potatoes, eggplants, carrots, onions, tomatoes, cauliflower - in any proportions
any greens in any quantity
a few small pieces of butter
salt, pepper - to taste
By the way, you can also read about delicious and healthy food here:
Potato side dish “Duchess” - simple, but very impressive
Khachapuri with puff pastry “Nothing to do”
Weekend dish – chicken terrine
Delicious fish in airy batter
Lazy sausage pies
Khachapuri with kefir - fast, simple, tasty, satisfying
Recipes for delicious vegetables in the oven
Snack: baked vegetables in yogurt on a baking sheet
Ingredients:
- firm tomatoes;
- eggplant;
- onion;
- greenery;
- hard cheese;
- vegetable oil for lubrication.
For the sauce:
- plain yogurt;
- garlic;
- soy sauce;
- black pepper (preferably freshly ground).
Cooking method:
- Cut the eggplants into rings approximately 5 millimeters thick. Soak in salted water for half an hour to remove bitterness.
- Press the garlic or grate it on a fine grater. Add garlic, soy sauce and pepper to the yogurt (for 300 g of yogurt, about 1-2 cloves of garlic, 1-2 teaspoons of soy sauce, pepper to taste).
- Wash the tomatoes and cut them into rings about a centimeter thick.
- The cheese can be grated or cut into pieces approximately equal to the diameter of the tomato
- Grease a baking sheet with vegetable oil. Place in a “stack”: eggplant – a little sauce – tomato – sauce – onion – sauce – cheese.
- Bake for about 30 minutes (180 degrees). Then sprinkle with herbs.
Vegetable side dish with turkey in the oven
This dish can be prepared in a baking bag (bag) or in a ceramic dish with a lid.
Ingredients:
- turkey (fillet);
- tomatoes;
- eggplant;
- bulb onions;
- zucchini;
- tomato paste;
- carrot;
- garlic;
- dried basil;
- vegetable oil.
Cooking method:
- As in the previous recipe, soak the eggplants in salted water. Only now we cut it into cubes about two by two cm.
- Finely chop the onion, finely grate the carrots. Fry. Add tomato paste, basil and squeezed garlic. Consistency: thick sauce.
- Cut turkey, tomatoes, zucchini into cubes.
- Combine all products, add sauce, mix well.
- Place the vegetables and meat in a baking sleeve and tie it tightly. Make 2-3 holes in the sleeve with a toothpick.
- Place in a hot oven (180 degrees) for 50 minutes (or use your oven as a guide). The finished hot dish can be sprinkled with grated cheese and herbs.
Such recipes are suitable for a novice cook, since baking vegetables in the oven is not difficult, and the result is amazing. You can also find recipes for whole baked vegetables in the article.
Appetizer of baked eggplants and bell peppers
Ingredients:
There is one blue one, but large; 3 large, fleshy sweet peppers: yellow, orange and red. A bunch of cilantro or parsley, whatever you like. You will also need 3 cloves of garlic, 60-70 ml of olive oil, one tablespoon each of sugar and dark balsamic vinegar, chili pepper or hot adjika and salt.
We cut the eggplant into circles about a centimeter thick, no more. Cut the bell pepper into quarters. Cover an iron sheet with parchment, grease and arrange the vegetables. Bake at 200°C until the blue circles are browned.
Let's prepare the dressing. To the chopped garlic add a dessert spoon of sugar, one tablespoon each of balsamic vinegar and salt, a dessert spoon of adjika and the remaining olive oil. Mix, add 2 tbsp. l. boiled water and set aside. Finely chop the green cilantro.
It is advisable to remove the skin from the baked pepper; it usually comes off easily. First place the eggplants on the bottom of a suitable container, brushing each piece with the prepared dressing. Place the baked peppers in a second layer and grease them as well. Sprinkle each layer with herbs.
Again we lay out the blue ones and repeat everything again until we run out of vegetables. The container should be closed with a lid and left for 2 hours at room temperature. Time has passed, open and mix the contents so that the dressing is evenly soaked. If you haven’t eaten everything, you can put it in the refrigerator; they can be stored there for up to 4 days. The appetizer is good with potatoes or meat
Vegetables in foil 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
- Prepare the ingredients. Wash and dry them.
- Cut the zucchini and eggplant into large quarter pieces. To do this, cut off the stalks of vegetables, cut the pulp lengthwise, and then chop into pieces.
- Depending on the size of the fruit, cut the tomatoes into 2 or 4 parts.
- Advice.
It is better to bake tomatoes of the “cream” variety, because... they are meatier, which means there will be less liquid in the dish. - Remove seeds and membranes from sweet colorful peppers. Cut the pulp into large slices.
- Cut large garlic cloves into slices.
- Place all the chopped ingredients in a deep bowl and season them with salt. pepper and spices to taste.
- Pour in the vegetable oil and gently mix the ingredients with your hands.
- Line a baking dish with foil. Place vegetables on it in an even layer.
- Cover them on top with foil.
- Bake the dish at 200 C for 50-60 minutes. Cook under foil for the first half hour until the vegetables soften, and then open the pan.
- Before serving, sprinkle the finished dish with chopped herbs.
And you can find a clear example of how to properly bake vegetables in the oven entirely at the link
https://youtube.com/watch?v=VO4yH9Qixbo%3Ffeature%3Doembed
Nutritional and energy value:
| Ready meals | |||
| kcal 912.9 kcal | proteins 22.3 g | fat 42.8 g | carbohydrates 268.8 g |
| Portions | |||
| kcal 152.2 kcal | proteins 3.7 g | fat 7.1 g | carbohydrates 44.8 g |
| 100 g dish | |||
| kcal 58.9 kcal | proteins 1.4 g | fat 2.8 g | carbohydrates 17.3 g |
