Baked vegetables in the oven
Sometimes you don't feel like having stewed or steamed vegetables, in that case you can prepare baked vegetables in the oven. It took me a few attempts before I came up with the perfect recipe for baked vegetables. I tried doing it without oil, on a baking sheet, on foil, but they turned out either too dry, too burnt, or on the contrary, turned into mush. And this recipe for baking vegetables in the oven on foil was liked by all members of my family. Even the child enjoys eating them, especially the bell peppers.
Information
Ingredients
- Eggplant1 piece
- Zucchini0.5 piece
- Tomato5 piece
- Sweet pepper2 piece
- Mushrooms5 piece
- Garlic2 clove
- Salton taste
- Vegetable oil2 tablespoon
- Spiceson taste
- Parsley2 spring
Directions
Wash and dry all the vegetables. Cut the eggplant and zucchini in half lengthwise, and then each half into large pieces. It's better not to make the vegetables too small. If you don't like zucchini very much, you can omit them. They become the softest and cook first. In this recipe, you can replace zucchini with another eggplant.
Quarter the mushrooms if they are large, or cut them in half if they are small, or leave them whole. Cut the tomatoes into quarters or halves depending on their size. It's best to use cream tomatoes for baking, as they have firm flesh and little juice, so the dish won't be watery.
Choose thick and beautiful peppers for baking. After baking, they will become sweet, soft, but still maintain their color. The Belozersky variety is not suitable for baking. For a more vibrant dish, you can choose peppers of different colors, such as red and yellow. Remove the seeds from the peppers and cut them into wedges.
Transfer all sliced vegetables into a deep large bowl. Peel and slice the garlic into thin slices, add it to the vegetables. Season the vegetable mixture with salt, spices, and dress with vegetable oil. Mix with hands to ensure that all vegetables are coated with aromatic oil.
Line a baking dish for vegetables with foil, so that one side of the foil is about 5 cm larger, and on the other side there is enough foil to cover the dish.
Transfer the vegetables to the baking dish and evenly distribute in a layer.
Cover the dish with foil, it doesn't have to be completely sealed, just join the two ends of the foil. Bake for about an hour at a temperature of 210 degrees. Then check the vegetables, they should already become soft. Uncover the foil and brown the vegetables for 20 minutes. You can cook the vegetables for longer, they will become even more tender, just make sure not to burn them. The cooking time depends on the oven and the vegetables themselves.
Serve the diet vegetables baked in the oven as a side dish to any meat, poultry, or fish dishes. You can add chopped herbs to the vegetable mixture and dress with vegetable oil. It will make a wonderful vegetable salad. And even the next day they will still be good, just heat them for a few minutes.
