Step 1: Roast sleeve.

For this dish you will need a baking sleeve. It can be purchased in departments that sell foil, cling film etc. In the sleeve, the dish is baked in own juice and it turns out very tasty and juicy, thus, the maximum amount of nutrients in the products is preserved.

Step 2: Prepare vegetables.

First of all, you need to wash the eggplant, cut off its tail and cut into rings about 1 cm thick, put them in a plate and 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). So that the cut potatoes do not darken, fill them with water. Then peel and cut the onion into large pieces, 2-3 cm in size. Bell pepper wash and cut in half lengthwise and remove the seed box, cut into pods. Tomatoes should also be thoroughly washed and cut into medium-sized cubes. cauliflower wash and separate the inflorescences from each other, 6-7 large inflorescences are enough. All vegetables are chopped and prepared. The amount of food depends on your appetite and food preference, so experiment.

Step 3: Prepare the sleeve.

There are a couple of touches left: put the vegetables in a deep bowl - salt, add spices to taste and olive oil 3 tbsp Mix the whole mixture thoroughly and transfer to the prepared sleeve. Tie the sleeve on both sides with a special tape (like candy), tuck 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". Lay the sleeve on a baking sheet. Now he is ready to go to the 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 out our sleeve very carefully from the oven, with the help of pot holders. Cut open the bag with a knife and remove the vegetables to a serving dish.

Step 7: Serve the vegetables in the sleeve.

In my opinion, the dish was successful, it turned out tasty and juicy! Serve hot with any side dish. Decorate generously with herbs and serve. Bon Appetit!

You can leave a small hole so that there is no full "steam effect".

Carefully read the manufacturer's instructions for the roasting sleeve (on the package) before using the sleeve. Usually the package indicates the maximum temperature at which you can bake - do not exceed it.

So that the cut potatoes do not darken, fill them with water.

Currently, there are many recipes for cooking. Every hostess knows that food should be not only tasty, but also healthy. But how to achieve the desired result? However, nothing is impossible for modern women, including cooking healthy vegetables in a useful way. Recently, dishes baked in the sleeve have become more and more in demand. Probably, because the main advantage is that the products in it are, as it were, boiled in their own juice and keep everything beneficial features, without losing taste qualities. The food is low in calories and contains no fat.

When cooking, the opposite happens. Products lose everything useful material. I don't recommend frying at all. The roasting sleeve is suitable for cooking, and even vegetables. This is a real find for those who follow their figure. When cooking in a sleeve, your baking sheet will not get dirty at all, this is undoubtedly good news for housewives. Here is one of the tastiest vegetable dishes, baked in the sleeve: "Vegetables in the sleeve for baking."

What vegetables are baked in the sleeve

• potatoes - 5 pieces
• champignons - 5 pieces
• onion - 1 piece
• carrots - 1 piece
• zucchini - 1 piece
• eggplant - 3 pieces (soak in salt water to remove bitterness)
• bell pepper- 2 pieces
• garlic - 1 clove
• mayonnaise - 2-3 tablespoons
• vegetable oil - 1 tablespoon
• salt - to taste

Recipe for cooking vegetables in the sleeve

1. First, wash the vegetables in running water and remove the peel from them.
2. Then cut everything into large cubes, then put the vegetables in a separate bowl, salt, season with mayonnaise and vegetable oil.
3. Spices are added at your discretion. Mix everything.

1. Place the roasting sleeve in a deep, heat-resistant dish.
2. Next, put vegetables in it.
3. We tighten the edges of the sleeve with clips and make two small holes on top so that it does not burst. It is very convenient to do this with a toothpick.

1. We bake vegetables in a sleeve in a preheated oven to 200 degrees for 40-50 minutes. Serve hot on the table.

You can spread the vegetables from the roasting sleeve (live vitamins) on lettuce leaves, this will give your dish some sophistication. It will be delicious and beautiful.
Good appetite!!!

There is a wonderful recipe for ease of preparation and amazing results. It has so many benefits that you want to cook this dish almost every day. This is really one of better ways cooking vegetables. Fast, cheap, beautiful. The taste and look are just amazing! Even a novice hostess is quite able to cope with the proposed recipe. So, how to bake vegetables to get tasty and gourmet dish on the table?

To do this, you need to choose your favorite vegetables. Young potatoes, tomatoes, onions. White cabbage is very good in this recipe. Sweet peppers and eggplant are simply irreplaceable. So, the vegetables are selected and washed. The next step is cutting. We cut the cabbage into four parts, and then cut each part across large pieces. No need to disassemble the cabbage into leaves, you need to put it right, in a large multi-layered piece. Sweet peppers are cut into strips, onions into rings, tomatoes into slices. Zucchini can be cut into cubes, like eggplant. Potatoes are cut into slices. When cutting, you need to remember one important detail - how to stew vegetables so that they cook at the same time. Therefore, those vegetables that are cooked quickly, cut into larger pieces. That's the whole secret.

Vegetables are cut. Until we mix them. Bitterness must be removed from eggplant. To do this, before laying the eggplants in the sleeve, salt and leave for a while, then squeeze out - all the bitterness will go away. Just salt the cabbage, tomatoes, peppers. Salt the potatoes and sprinkle with your favorite spices. And then, mixing a spoonful of adjika and mayonnaise, coat all the potatoes. Adjika will add piquancy, and mayonnaise will add juiciness and golden brown potatoes. By the way, sometimes housewives puzzle over how to cook frozen vegetables. Frozen vegetables are also suitable for this recipe. The next stage is the laying of vegetables in the sleeve. Here you have to try a little and carefully, in a certain sequence, lay out the vegetables. The fact is that cabbage, for example, will dry out on top. Therefore, you need to put it on the very bottom. There it will be saturated with all the vegetable juices and will be very tasty. But the potatoes need to be put on top. It will be fried and it will turn out very tasty and beautiful. The remaining vegetables are placed in random order. Now it remains to lightly pour everything with vegetable oil and add a few sprigs of greens for the smell. Close the sleeve and send it to the oven. There, at a temperature of 250 degrees, vegetables will be baked for 40-50 minutes.

That's all. And do not torment yourself with the question of how to cook vegetables for dinner or lunch. fast and light dish ready. It took about 15 minutes to prepare the vegetables. Plus baking. As a result, after an hour on the table there is a fragrant, tasty, healthy dish from vegetables. You can serve it right in the sleeve, and cut the sleeve just before eating, when everyone is at the table. The vegetables baked according to this, without a doubt, the best recipe, are liked by even the most fastidious eaters: husbands and children. And what delicious juice remains at the bottom of the sleeve! Usually, after tasting the vegetables baked in the sleeve according to this recipe, the household requires repetition. Yes, and guests can be surprised by serving them such a vegetable platter full of summer vitamins. So this is really one of best recipes cooking vegetables in the sleeve.

The use of the sleeve in cooking has made the cooking process various dishes more efficient, transparent and useful. This transparent kitchen device allows you to observe the cooking process of the dish and control the formation of an appetizing crust on it. This is its main advantage over baking in pots or cooking in foil. Vegetables baked in a sleeve are more aromatic than steamed or boiled in the traditional way. Cooked vegetables in a roasting sleeve can be served as a side dish, as well as independent dish. Interesting variety of salads made from these vegetables. In the sleeve, in the oven, they retain their shape and juiciness, color and aroma.

In such a sleeve, you can cook not only vegetables, but also meat dishes. Vegetables in the sleeve are fried, but not stewed in the usual, familiar sense. They release minimal juice and languish in it until fully prepared. This dish is more juicy and very tasty. Vegetables up my sleeve is low calorie meal, it will be especially appreciated by the beautiful half of humanity.

Men love heartier meals. For them, you can offer an option: meat with vegetables in the sleeve. Moreover, you can also choose a lighter dish - chicken with vegetables in the sleeve, or more high-calorie - pork with vegetables in the sleeve.

Meat baked with vegetables in the sleeve is a doubly delicious, full-fledged main dish that can be served to the family for lunch or dinner.

There are other solutions that will satisfy the needs and tastes of everyone without exception, incl. and children, for example, potatoes with vegetables in the sleeve. This combination is a win-win, everyone loves potatoes. As you can see, they have no boundaries, cooking options for vegetables are up their sleeves, recipes are possible in different options and performances. Cook healthy and delicious vegetables in the sleeve in the oven, recipes for which exist in abundance.

To master the numerous recipes for baked vegetables in your sleeve, our tips will come in handy:

For baking in the sleeve, you need to take only whole, clean, high-quality products;

Before cooking, vegetables should be thoroughly washed and dried with a paper towel, but not peeled;

The sleeve with vegetables must be placed on the middle rack in the oven;

The pepper and tomato sleeve is best placed at the top of the oven;

The onion in the sleeve is cooked whole or cut into large rings, slices;

Eggplants are baked in the sleeve with circles or halves of the fruit. In some dishes, the option of fine cutting is also possible;

Cauliflower is divided into inflorescences that need to be washed and dried before laying in the sleeve;

Before cooking, vegetables in the sleeve cannot be salted, otherwise juice will begin to stand out from them ahead of time, while the dish will turn out to be dryish and without a crust. Salt is better ready meal before serving;

The sleeve usually swells during baking, so it must be placed so that it does not come into contact with the walls of the oven;

The sleeve with the products is placed on a baking sheet, on a special heat-resistant dish, but not on the grate;

To get a dish with a crust, cut the sleeve 10 minutes before finishing on top;

The temperature of roasting vegetables with meat in the sleeve in the oven is 180-200 degrees. The time of this process is about 50-60 minutes.