Over time, the understanding comes that you can cook everything in the oven: from the simplest snacks to the most complex second courses. Not just possible, but necessary! This is often much easier and healthier than cooking in a pan. As for cooking vegetables, the oven will outperform any other kitchen appliance.

"With taste" will tell you in detail how to cook vegetables deliciously in the oven.

How to cook vegetables in the oven

Which vegetables to choose?

The first thing you need to pay attention to is the vegetable composition. The right combination of products and spices can hit you on the spot with just the aroma, let alone the taste. You need to know which vegetables to bake in the oven and which not to.

Suitable for baking

• cabbage and cauliflower
• potato
• pumpkin
• carrot
• bell pepper
• zucchini
• eggplant

These vegetables are best used as a base. The list is not limited only to them, but we have given examples of the best options. The choice of these particular products is easy to explain: they retain their shape well, do not creep, do not dry and simply taste great when cooked in the oven.

What to combine with?

Vegetables are delicious on their own, but there is a list of additives that will perfectly enhance their flavor. To add flavor to your meal, match the ingredient with the vegetables.

Suitable for additive

• garlic
• ginger
• lemon

For a whole baking sheet of vegetables, you will need 2 to 4 cloves of garlic, crushed, or a tablespoon of grated ginger, or one garlic onion, or half a lemon. You do not need to chop onions and garlic if you want to remove the additive after baking so that only the aroma remains. For the same purpose, you can use only lemon zest.

What to season and season with?

Season vegetables with a variety of oils. This is the best dressing that comes to mind when you want to experience all the variety of tastes.

Suitable for refueling

• sunflower oil
• olive oil
• Coconut oil

But there are exceptions such as lard and chicken fat. Baked vegetables cooked with them, they somewhat lose their natural taste, but acquire very bright and mouth-watering notes.

Suitable as a spice

• sage
• turmeric
• Bay leaf
• thyme
• curry
• paprika
• rosemary
• different types of pepper

Add spices carefully. Use the bay leaf 20 minutes before the vegetables are done. If you are seasoning with herbs, one or two teaspoons should be sufficient.

How to emphasize the taste?

Oven baked vegetables will be ready after 40 minutes of simmering at 200 degrees. After removing the baking sheet from the oven, you need to add the final touch. Not only spices will help to give a dish a very special taste!

Use

• honey or maple syrup to add sweetness
• nuts and crackers for a crispy texture
• parsley, cilantro and dill to refresh the taste
• vinegars and citrus juices to add sourness

Oven baked vegetables are always tasty and healthy. Here are some great recipes, from whole baked vegetables to more sophisticated baked vegetable dishes that can brighten up the most sophisticated holiday table. All the recipes are pretty simple, quick and delicious.

Whole baked vegetables

Ingredients:

(4-6 servings)

• 3-4 eggplants
• 2-3 salad peppers
• 2 onions
• 4 tomatoes
• vegetable oil

• There is nothing easier and tastier than whole baked vegetables. We take any vegetables that we want to bake. It is desirable that the eggplants are small and all about the same size. In this case, everyone will cook at the same time.
• Wash the vegetables, you do not need to remove the tails, then put them on a greased baking sheet. Peel the onion, cut it in half.

• Place the baking sheet in a well preheated oven. We bake vegetables for 45 minutes at a temperature of 180 ° C. Periodically we look into the oven, if necessary, turn it over to another barrel.
• When the peppers become soft, the eggplants will shrink a lot and also become soft, and the skin on the tomatoes will crack, remove the baked vegetables from the oven. If some of the vegetables are not baked enough yet, return to the oven for 10-15 minutes.

• Let the vegetables cool slightly. Then we take the peppers and eggplants by the tail and peel them off. If the vegetables are well baked, then the skin is very easily separated from the pulp. After cleaning, remove the ponytails. We also remove the seeds from the pepper.
• The peel is also removed from baked tomatoes without effort, much easier than using the scalding method.
• Put the vegetables baked in the oven on a dish whole or cut into large pieces. Pour olive oil over and serve. This dish is perfect with kebabs or fried meat.

• Also, from vegetables baked in the oven, delicious eggplant caviar is obtained. To do this, finely chop the baked and peeled eggplants, peppers and tomatoes, add finely chopped fresh onions, pour with olive oil.
• Taste for salt and sugar, add a little crushed garlic to spice it up. Serve chilled eggplant caviar.


Baked vegetables for the festive table



Ingredients:

• 500 gr. green beans
• 5 small potatoes
• 5 small onions
• 5 tomato
• 2 eggplants
• 50 gr. smoked meat
• 100 g hard cheese
• 3 cloves of garlic
• 1 tbsp. a spoonful of bread crumbs
• 0.1 l. cream
• parsley
• sunflower or olive oil
• pepper

Oven baked potatoes

• For this baked potato recipe, take small oblong tubers. We peel the potatoes, wash them, and then cut them in half lengthwise so that we have long boats.
• Salt the potatoes, grease them liberally with vegetable oil, and then put them on a baking sheet, which we then put in a hot oven.
• We bake the potatoes over medium heat. We periodically check for readiness. Take out the finished potatoes and let cool slightly.
• Using a spoon or knife, carefully select the insides of the halves to make potato boats.
• We carefully grind the selected potato mass, add finely chopped smoked meat, a little salt and pepper. Pour in a little cream and taste. The filling should be tender, but not runny.
• Stuff the potatoes and set them aside.

Eggplant baked in the oven with cheese

• For baking, take two small young eggplants. We cut the washed eggplants into round plates one and a half to two centimeters thick.
• To make the bitterness go away, sprinkle the plates with salt. Wait 10 minutes, and then rinse the eggplants in cold water. We squeeze out excess moisture.
• We spread the circles on a baking sheet greased with vegetable oil. Spray the eggplants with oil from a spray bottle or just drip from a bottle, and then put in a preheated oven.
• bake eggplants in the oven for 10 minutes over medium heat.
• Sprinkle almost ready-made eggplants with grated cheese and put them in the oven again for exactly five minutes. The cheese should melt and lightly brown.

Oven baked tomatoes

• Despite the fact that various salads are mainly prepared from fresh tomatoes, tomatoes are very tasty when baked in the oven. I want to share the simplest baked tomato recipe.
• So, we choose small, ripe, but quite dense tomatoes. The round shape is most convenient.
• Cut the washed tomatoes in half. Place the halves on a greased baking sheet.
• Be sure to salt and grease the top with vegetable oil. We put the tomatoes in a hot oven.
• While the tomatoes are baking, prepare a special filling for them.
• In a separate bowl, mix 1 clove of minced garlic, salt, pepper, finely chopped parsley, bread crumbs. Add a little olive oil and crush with a regular mortar. This is done so that the mixture absorbs the flavors of the garlic and parsley.
• When the tomatoes are almost ready, apply a garlic dressing to each tomato. We bake the vegetables until the filling is lightly browned.
• Along with this baked vegetable recipe, you can also make baked tomatoes stuffed with meat and rice. Detailed recipe.

Oven baked onions

• I remember in childhood when the bow was mentioned, and in any of its forms, everyone immediately made faces. But it turns out, unlike faithful onions or onions in cutlets, baked onions in the oven are a real delicacy. Try it and you will love this simple and delicious dish forever.
• We take small onions of approximately the same size. It is not at all necessary to buy non-bitter onions specially.
• We clean the onion, which we then cut into halves
• Place the onion on a richly greased baking sheet. Also pour the onion on top generously with oil.
• Cover the baking sheet with onions with foil and place in a well-heated oven. if the onion is left without foil, it starts to burn and becomes bitter.
• Onions, unlike all other vegetables, should be baked at a fairly low temperature of about 160 ° C. In this case, the onion is baked for a rather long time. Depending on the size of the onions, it is baked for half an hour or more.

How to serve baked vegetables

• Baked vegetables are tasty and healthy in their own right, but you can complement them with green beans to soften and shade the flavor of oven-baked vegetables.
• So, take the green beans, remove the tails and cut them into pieces about five centimeters. Cook the green beans in salted water for 10 minutes. The beans should be soft, but not fall apart. Be sure to drain the water.
• Berm two or three cloves of garlic, clean, finely chop.
• In a small amount of olive or sunflower oil, lightly fry the garlic.
• Put the beans on a large dish, sprinkle with fried garlic on top. With the oil remaining in the pan, which has absorbed the taste and smell of garlic, pour the beans.
• We take a dish with beans and put all the baked vegetables on it. The order of the role does not play. But what plays a role is the temperature of the oven. All vegetables are baked at 180 ° C. By the way, it is also not advisable to leave the kitchen for a long time, since different baked vegetables require different cooking times.
• That's all, our dish is ready! Serve hot vegetables baked in the oven.

Oven baked vegetables are an essential part of a healthy lifestyle. A dish prepared this way is much healthier. It can be used by both adults and children. Oven vegetables are the best solution to stay fit and healthy at all times. 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 adhere to the recommendations and rules.

A quick recipe for vegetables in foil

This is one of the most popular methods that every housewife knows. Vegetables prepared using this method will not burn or turn into gruel, but will remain juicy and appetizing.

Ingredients:

• zucchini;
• 5 tomatoes;
• 2 bell peppers;
• five large;
• two medium cloves of garlic;
• sea ​​salt;
• two tablespoons of sunflower oil;
• a small bunch of parsley;
• spices;

In order for the dish to be not only tasty, but also beautiful, all the ingredients should not be grinded, but cut into large pieces.

Wash and dry the vegetables. Cut the courgette and eggplant into large pieces. Anyone who doesn't like zucchini can replace it with another eggplant.

After the vegetables are chopped, you can start preparing the mushrooms. Cut each fungus into 4 pieces. If you didn't manage to buy large mushrooms, then you should cut them into two equal halves.

Divide the tomatoes into 4 parts. To prevent the dish from becoming watery, it is better to use cream tomatoes. They have little juice and rather dense flesh.

Should be purchased with thick walls and preferably red. In the dish, it will acquire a sweetish taste and will be very soft. It is better not to use the Belozerka variety for baking vegetables in foil.

Peel, wash and cut into medium-sized wedges.

Put all vegetables in a deep bowl, season with salt and seasonings. Pour a little vegetable oil on top and mix thoroughly. Then place them on a tin with foil. The underlay should be laid in such a way that from one side it protrudes at least 5 cm, and from the other - to the length of the lower layer. This is necessary so that you can cover the vegetables on top.

Bake the dishes for 60 minutes at a temperature of 200 0 C. Ready vegetables are considered when they are soft. At the end of the time, remove them from the oven and open the foil. In this state, hold it in the closet for another 20 minutes. This is necessary so that they brown a little. If vegetables are cooked for more than an hour, then they will become even more tender. In this case, the main thing is to ensure that they do not burn.

They should be served warm as a side dish for meat and fish. You can embellish them with finely chopped herbs.

If you want the dish to turn out colorful, it is recommended to use different shades of pepper.

This recipe for vegetables baked in foil in the oven will not leave indifferent any guest.

Delicious baked vegetables with cheese

This recipe is very simple and healthy. Cooking vegetables in this way is the best opportunity to feed the whole family with a vitamin dish. Vegetables baked in the oven with cheese are very tender and aromatic.

To prepare such a dish, you will need to take:

• two large potatoes;
• 2 carrots;
• 400 g;
• 100 grams of fresh green peas;
• 1 onion;
• 100 g of hard cheese (it is better to use Parmesan);
• 3 heaped tablespoons of sour cream;
• 2 chicken eggs;
• fine salt;
• ground allspice;
• spices.

These vegetables should be cooked in the oven at a temperature of 180 0 С. Before placing them in the cabinet, it is necessary to warm it up well. You should start the cooking procedure by preparing potatoes and onions.
Wash and peel the vegetables. The same procedure should be done with carrots.

Broccoli and peas can be used frozen. If they are fresh, then you need to rinse them well under running water and dry them. Cut all ingredients into medium sized pieces. Season them with pepper and seasonings, mix thoroughly.

Take a baking sheet, send with foil. If desired, you can grease with a small amount of vegetable oil. Put the prepared vegetables in a mold, and on top of them put onions cut into rings.

To ensure that all vegetables are baked evenly, you should use a flat baking sheet for cooking, from which the liquid will evaporate equally.

Break an egg into a deep bowl and mix it thoroughly with sour cream. For this, you can use both a fork and a blender. It is better to use a nozzle for a uniform consistency. Pour vegetables on top with the resulting mixture.

Cover the baking sheet with a lid or a piece of foil.

Keep the dish in the oven for an hour. While it is cooking, you can start grating the cheese. To do this, use only a fine grater.

To prevent the vegetables from falling apart and being crispy, it is recommended that when laying them out on a baking sheet, leave a little free space between the pieces.

At the end of the time, remove the mold from the oven and sprinkle generously with cheese.

Then put it back in the cupboard for 10 minutes. This should be enough time for the cheese to melt and coat the vegetables evenly. You can serve such a dish in portions, if desired, decorate with sesame seeds on top.

Vegetables will have an attractive appearance and a delicious golden brown crust if you stir them occasionally.

Delicious vegetables in the oven with step by step instructions

This dish will impress both adults and children. You can use various types of vegetables to prepare a recipe.

To prepare this dish you need to take:

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

The sequence of cooking a recipe for baked vegetables in the oven with a photo:

Since all vegetables have their own cooking period, you should divide them into two parts. First you need to send the hard ones to the oven. 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, for the preparation of which the required minimum time is required.

Potatoes, carrots and pumpkin must be kept in the oven for 10 minutes. After that, 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.

Ready vegetables are considered when a piece of potato can be easily pierced with a fork. 5 minutes before cooking, you will need to grate the cheese on a fine grater. Sprinkle the hot dish with shavings and put on for another one to two minutes. This will allow the cheese to spread evenly over the surface and give the dish an incredibly pleasant aroma and taste. It should be served hot with any kind of porridge or meat.

Baked vegetables are an incredibly tasty and healthy dish. The daily use of such food will saturate the body with all the necessary components. In order for everything to work out correctly, you should adhere to the sequence of actions.

Cooking a vegetable mix in the oven - video

P rinesla recipe for an amazingly tasty Italian snack: vegetables baked in the oven, which does not take any time to cook. Of course, with a photo and a step-by-step description of the process.

I love Italian cuisine - despite the abundance of pizza and pasta dough (but hard varieties, which is important and good for a stable weight), it is not just a gourmet paradise. She is a wholesome foodie paradise.

No creepy dairy and butter sauces so beloved by the French. Only olive oil, literally lubricating the esophagus from the inside, as Michelle Pfeiffer's heroine said in Malavita, cheeses and vegetables, a lot of vegetables.

No, this is not food versus pasta. This is an appetizer before the main course (from Italian. аnti - front). It represents different types of cheeses, meat and seafood, cold or grilled vegetables.

It is served on a wooden tray or a large round plate, beautifully laid out, seasoned with olive oil, balsamic vinegar, traditional Italian herbs. The same set includes olives, sun-dried tomatoes, bell peppers stuffed with feta.

If you cook vegetables, there should be at least 5 types of them. But in the summer there is no problem with that. The dish is also eaten hot - it is indispensable for the case when a crowd of guests rushes to you without a declaration of war.

I love to cook it in addition or fish. And if you spice up the whole thing from above, friends and comrades will literally occupy your apartment. So be careful.

So, let's begin.

Oven baked vegetables - step by step recipe with photo, ingredients for 4 servings:

1. 1 eggplant
2. 1-2 bell peppers
3. 12-15 pieces of fresh champignons
4. Whole head of garlic
5. 1 vegetable marrow
6. Lemon
7. 3 tbsp. l. olive oil
8. Coarse sea salt to taste
9. 1/2 tablespoon dried rosemary or basil (or a ready-made blend of Italian herbs)

Aptipasti in the oven - a recipe with a photo step by step:

Step 1:

Wash vegetables, clean, remove damaged parts. Cut the eggplant into half rings, zucchini - depending on the size. Cut a small one into thin rings.

Leave the mushrooms intact, divide the large mushrooms in half. Cut the pepper into strips. Remove the husk from the garlic, but not the peel. Thus, after baking the inside, it will become soft and taste like garlic sauce.

Step 2:

With the resulting marinade, we thoroughly coat the antipasti in a deep bowl.

Step 3:

Cover with plastic wrap and refrigerate for 20 minutes. It is not worth marinating for more than an hour so that the vegetables do not soften and darken.

Step 4:

We beautifully lay out the antipasti in one layer on a baking sheet, previously covered with foil, and then send it to a preheated oven for 40 minutes at a temperature of 220 degrees.

Step 5:

That's all. Our vegetables baked in the oven in foil are ready. Agree that this is one of the most versatile and simple step-by-step recipes.

1. For a more savory taste, add some soy sauce to the marinade, but the dish will be darker at the end.
2. The appetizer is also baked in the sleeve, but without a golden brown crust. Or together with pieces of chicken marinated in a similar composition. See the photo below:

Usefulness from "Pate": antipasti are served cold. After cooling, put the baked vegetables in small glass jars, add olives, pieces of cheese cut into halves, season with balsamic vinegar, store in the refrigerator for several days.

And you will always have the perfect snack on hand. You can put it on a dish, add various types of meat, etc. There is no way without traditional Italian bread.

See another wonderful recipe for antipasti in the video from Julia Vysotskaya:

Quick navigation through the article:

Recipe number 1: pumpkin, potatoes, bell peppers and zucchini

For 9-10 servings we need:

• Potatoes - 6 pcs. medium size
• Pumpkin - a small whole fruit or a skib from a large zucchini (from 700 g)
• Zucchini (or zucchini) - 1 pc. about 20 cm in length
• Carrots - 2 pcs. large size
• Bell pepper - 2 thick-walled vegetables
• Garlic - 4-5 cloves
• Hard cheese (finely grated) - ½ cup
• Salt - 1 tbsp a spoon
• Vegetable oil (preferably extra virgin olive or coconut) -3-4 tbsp. spoons
• Baking dishes - 2 pcs., Large, about 30 * 20 cm

How to cook: step by step with a photo.

Preparing vegetables.

All my vegetables. Peel the pumpkin and remove the seeds.

We also clean the potatoes. Leave the zucchini and bell pepper with the skin.

We cut all the components into pieces of approximately equal thickness - about 2 cm:

• Potatoes and pumpkin - quarters.
• Zucchini - in circles.
• Peel the bell pepper from seeds, cut it into 4 pieces lengthwise and then across each long piece into 2-2.5 cm wide pieces.

Let's not forget about cheese!

Put a piece of cheese (50-70 g) in the freezer. When frozen, it is easier to grate it on a fine grater to sprinkle on vegetables at the end of baking. Russian, Dutch, Parmesan will do.

Finely chop the garlic with a sharp knife. It’s a matter of minutes, but it’s the chunks of garlic that make the vegetables taste better. Take your time to grab your abs.

We bake vegetables.

Cover deep and large baking dishes (about 30 * 20 cm) with foil. Without fanaticism, we lubricate them with oil using a silicone brush. It takes about 1 tbsp. spoon for each.

We will have 2 roast batches.

Batch # 1 - hard vegetables that require a longer heating time. We'll put them in the oven first. These are potatoes, pumpkin and carrots. Combine the ingredients in a large bowl. Add ½ of a heap of finely chopped garlic, salt, pepper to taste, a little oil (up to 1 tablespoon) and mix.

We put the mixture on the bottom of the prepared form with foil and set to bake for 7-10 minutes - at a temperature of 230-250 degrees.

Lot 2 - a mixture of zucchini pieces, bell pepper and the second half of chopped garlic. We also add salt, pepper and mix this mix, adding 1 tbsp. a spoonful of oil.

After 10 minutes of baking the first batch, led by potatoes, take the form out of the oven and quickly distribute the second mixture over the hot vegetables. We return the vegetables to the oven - for 20-25 minutes at the same temperature (230-250 Celsius).

The guideline for readiness is softened potatoes and carrots: it is easy to chop a piece with a fork.

5 minutes before readiness, take a piece of cheese from the freezer and finely three. Sprinkle the molds with airy cheese shavings - 1-2 minutes before turning off the heat. This will allow the cheese to melt appetizingly.

Serve vegetables hot. Prepare to receive generous praise from the early tasters!

This recipe transforms perfectly for winter. Remove the zucchini and, if desired, add the sweet potato to the first batch of baking.

Or unusual cabbage - to accompany the bell pepper in the second part of the vegetables. Any will do: colored, broccoli, Brussels sprouts.

Recipe number 2: diet baked vegetables

The approximate figures of KBZHU are pleasantly dietary. No more than 120 kcal per 1 serving. Proteins - 3 g. Fats - 6 g. Carbohydrates - 12 g.

For 4-5 servings we need:

• Broccoli - 1 small head (150-200 g)
• Cauliflower - 1/2 small head (about 200 g)
• Regular zucchini - 1 medium about 18 cm long
• Zucchini squash - 1 medium approx. 18 cm long
• Carrots - 2-3 pcs. medium slender
• Blue onion - 1/2 large onion
• Vegetable oil - 2 tbsp. spoons
• Balsamic vinegar (or lemon juice) - 2 tbsp. spoons
• Salt, pepper, spices - to taste

We will tell you how to cook step by step.

Particularly important in this recipe is one-layer and free stacking on a baking sheet.

Wash and dry the vegetables thoroughly. Cut both types of zucchini into slices +/- 2.5 cm thick.

We disassemble the curly cabbages into inflorescences similar in size to the squash pieces. Peel the carrots and cut them a little thinner than the zucchini. Peel and cut the onion into large cubes and slightly separate the onion petals with your fingers for a volume of slicing.

Put all the vegetables in a large bowl. Add oil, vinegar, salt to the colorful mix and mix.

Preheat the oven to 220 degrees Celsius. Lubricate the baking sheet with oil. A brush or piece of gauze will help reduce the amount of fat. We distribute vegetables in 1 layer on a baking sheet. We spread the pieces freely so that there is a little space between them, as shown in the photo below.

We send the loaded baking sheet to the preheated oven for about 25 minutes.

These baked vegetables are slightly savory and blush well in the heat. They are vaguely similar to fried ones. Moreover, they have much less fat, and the taste is richer.

At the end of baking, you can sprinkle with any of your favorite spices - black pepper, a mixture of peppers, curries, paprika, or Italian herbs.

For lovers of fresh greenery, it will not hurt here either. Finely chop what is on hand and crush the baked vegetables after turning off the heat. With cabbage and zucchini, we like the timeless classics: dill, parsley, cilantro, basil.

• The great advantage of the recipe is its low calorie content and only 12 grams of carbohydrates per serving. These vegetables will fit into the moderate stages of low-carb diets and are great for a healthy diet.
• Another bonus of the dish is as much as 4 grams of dietary fiber in each serving. That's almost 14% of the average daily fiber for an adult.
• In winter, diet baked vegetables in the oven will not be affected without the courgettes. It is enough to add 1 bell pepper, whole garlic cloves and celery root. We take not a lot of the latter, about 1/6 of a large root crop, and cut it into carrot pieces.