Sleeve baked vegetables are excellent and healthy dish... This technique allows you to save all the valuable substances, in addition to providing a decent taste. It will taste even better than fresh vegetables.

Peculiarities

The first step is always washing the vegetables. This will ensure optimal hygiene characteristics of the products. The garlic must be peeled off, and all the seeds are removed from the pepper through a longitudinal cut. The zucchini should be baked without the peel, but young zucchini fruits can be put in the sleeve without removing the peel. The cutting also has features:

• zucchini and eggplants are cut into cubes;
• potatoes - large strips;
• carrots - just straws;
• the garlic is cut as finely as possible, but not crushed.

Salt and pepper are added to vegetables intended for baking individually, at your discretion.

The best oil- olive. But if it is not there, you can use refined sunflower oil.

Whatever set of products is baked, no matter how large the portions are, you need to carefully lay them out. 50% of success depends on the beauty of the layout.

To make delicious stews or baked vegetables up my sleeve, little to choose suitable recipe... We must focus on those plants that most suit consumers. Almost always the following will be appropriate:

• tomatoes;
• freshly harvested potatoes;
• onion;
• White cabbage;
• eggplant;
• sweet peppers.

Cabbage is usually cut into 4 pieces. Each of them is additionally cut into large chunks... Important: you should not divide 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 the potatoes are chopped to slices. The food that cooks faster is cut as large as possible - then the preparation of the dish will go more evenly.

Important: it is not recommended to mix vegetables immediately after cutting.

If eggplants are included in the recipe, you need to deal with their inherent bitterness. This is done very simply: vegetables are salted, then left for a while and squeezed - this way the problem is completely solved. Potatoes, in addition to salt, are useful to season with spices. Which ones - it is up to the home cooks to decide.

What else do you need to know

In this work, the way the products are laid out plays an important role. Usually they put down something that, when laid on top, will dry very quickly. Frozen vegetables can also be placed in the roasting sleeve, even if they have not yet been defrosted. From hot spices experts recommend using adjika, and from universal ones - mayonnaise. 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 top culinary marks. Fans of exotic plant components should add Italian herbs to the vegetables common in the middle lane. Of course, in this case, the very logic of the cook dictates: it is necessary to apply only olive oil, ordinary sunflower - even highest quality- will not work. Usually, vegetables need to be baked for 45 minutes, while the heating is 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 easy to replace:

• no broccoli inflorescences - cauliflower will do;
• in the absence of sour cream, you can fill the sleeves with moderate fat cream;
• peas and soft varieties of corn, sliced ​​asparagus are equivalent.

The recipe for cooking vegetables in the sleeve, see below.

Vegetables are not only tasty, but also very healthy. They are fried, boiled, steamed, baked, eaten raw. It is clear that the maximum benefit in fresh products, but not all vegetables can be eaten in their original form. The second option in terms of maximum calorie content and benefits will be steaming, but in terms of taste, it is significantly inferior to baking. Oven baked vegetables in large pieces is the perfect compromise between taste, benefit and effort.

Coarse slicing allows you to preserve the maximum vitamins in each bite, does not allow food to dry out and saves time during cooking. The combination of products can be very diverse, which allows you to prepare a variety of dishes. Baked foods are a godsend for vegetarians, dieters and fans of p. Also, baked vegetables are a great opportunity to teach children from childhood to proper nutrition and introduce them to the whole variety of herbal products.

Foil vegetables - a 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 number oils, which significantly reduces the calorie content of the dish.

Ingredients:

1. Eggplant - 1 pc.
2. Zucchini - 1 pc.
3. Pepper - 2 pcs.
4. Tomatoes - 5 pcs.
5. Garlic - 2 cloves
6. Vegetable oil - 2 tbsp. spoons
7. Greens - 2-3 branches
8. Salt, spices - to taste

Cooking method - baking

Cuisine - European

Preparation time - 7 minutes

Cooking time - 40 minutes

Servings - 3

How to bake vegetables in foil

• 

  Prepare ingredients. Wash and dry them.

• 

  Cut the zucchini with eggplant into large quarter-pieces. To do this, cut off the stalks of the vegetables, cut the pulp lengthwise, and then chop into pieces.

• 

  Cut the tomatoes into 2 or 4 pieces, depending on the size of the fruit.
  
• Advice. It is better to bake tomatoes of the "cream" variety, because they are more meaty, which means there will be less liquid in the dish.

• 

  Peel sweet multi-colored peppers from seeds and membranes. Cut the pulp into large slices.

• 

  Cut large garlic cloves into slices.
• 
  Put all the chopped ingredients in a deep bowl, season them with salt. pepper and spices to taste.
• 
  Pour in vegetable oil and gently mix the ingredients with your hands.
• 
  Cover the 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 for the first half hour under foil until the vegetables soften, and then open the mold.
• 
  Before serving, grind the finished dish with chopped herbs.

And you will find a clear example of how to properly bake vegetables in the oven at the link

Vegetables in the sleeve in chunks in the oven

Roasting in own juice- what could be healthier and tastier. This is especially true for those who are actively losing weight. In addition, the dish always turns out to be juicy and tasty with the maximum set of vitamins, regardless of the composition of the components.

Ingredients:

• Potatoes - 3 pcs.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Pepper - 1 pc.
• Cauliflower - 6 inflorescences
• Oil - 3 tbsp. spoons
• Salt, spices - to taste

How to bake vegetables in your sleeve

• Prepare food by washing everything thoroughly. Peel the onion. carrots and potatoes are peeled as desired. Cut off the stem of the eggplant.
• Cut the eggplant into slices at least 1 cm thick. Chop the carrots with potatoes and onions larger. Cut the pepper pulp peeled from seeds into long pieces. Cut the tomatoes into 4 pieces.
  

Advice. So that the eggplant does not taste bitter, it should be salted, and rinsed after letting the juice.

• In a deep bowl, mix together the vegetables. Salt it lightly. Sprinkle lightly with oil if desired.
• Unwind the culinary sleeve to the desired length so that all the vegetables are placed in it in a free order.
• Place the prepared ingredients in the sleeve. Tie the film tightly on both sides.
• Make a few pricks with a toothpick, which will help to avoid the "steam effect" and prevent the food from boiling.
• Bake vegetables in the sleeve at 210C for 35 minutes.

Baked vegetables with citrus-vanilla sauce

Often, before a large feast, any housewife has a question: how to bake whole vegetables in the oven in an original way? There are no special options for varying the taste of a dish, except for changing the amount of vegetables and their combination. In this case, dressings come to the rescue, which set off, emphasize, give products special taste... We offer original version vegetables cooked with a sweetish citrus sauce.

Ingredients:

• Cauliflower - 1 head of cabbage
• Pepper - 2 pcs.
• Zucchini - 1 pc.
• Mushrooms - 200 gr
• Grape oil - 4 tbsp. spoons
• Thyme, salt - to taste
  For the sauce:
• Orange - 1 pc.
• Lemon - 1 pc.
• Wine vinegar - 2 tbsp spoons
• Honey - 1.5 tbsp. spoons
• Vanilla essence - ¼ tsp
• Black pepper - to taste

How to cook vegetables with aromatic sauce

• Prepare products by taking large fruits of zucchini, tomatoes, peppers and a medium head of cauliflower. It is better to use champignons as mushrooms, but they can also be replaced with oyster mushrooms.
• Wash and dry all products well.
• Divide the cabbage into inflorescences, cut the young zucchini into large rings, peel the seeds and cut into large slices. Cut the mushrooms into pieces. For champignons, it is enough to separate the caps from the legs.
• Arrange the assorted vegetables in a mold. Season them with salt and thyme. Sprinkle with 2 tbsp. tablespoons of grape oil.
• Bake at 200C for 20 minutes.
• During this time, you need to have time to prepare the sauce. Wash the lemon and orange thoroughly.
• Grate the zest of both fruits into a bowl, squeeze the juice out of the pulp, removing the seeds.
• Pour honey into the juice. vinegar, vanilla extract... Season the marinade with pepper and stir everything thoroughly.
• Pour the already baked vegetables with citrus marinade, mix them gently and return to the oven for 7-10 minutes before final cooking.
  

Advice. To obtain a golden brown crust of the top layer, you can turn on the "grill" or "top heat" mode during this time.

Assorted pumpkin - Chinese bake option

Oven baked vegetables are found in cuisines around the world. Each nation prefers to cook certain types of food. For example, the most popular French recipe baked vegetables is ratatouille. How to bake it the best way find here

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 pc.
• Soy sauce - 1 tbsp spoon
• Rice vinegar - 1 tbsp. spoon
• Oil - 1 tbsp. spoon
• Honey - ½ tbsp. spoons
• Chile - 1 pinch

How to bake Chinese-style vegetables

• Cut the peeled pumpkin into oblong pieces. Disassemble the broccoli into inflorescences. Remove the tails from green beans.
  

Advice. For a real Chinese flavor, the beans can be replaced with bok choi.

• Prepare the marinade by mixing together soy sauce, oil, rice vinegar, honey and juice from half a lime.
• Put the vegetables in a bowl. Shake them with a pinch of chili and pour over the sauce.
• Gently mix the ingredients with your hands so that the sauce completely covers all the pieces.
• Put the ingredients on a baking sheet and bake everything in a hot oven for about 40 minutes.

Despite the seeming simplicity of cooking products in the oven, this process has its own characteristics. We will tell you how to bake properly in order to preserve the maximum vitamins in the dish and leave it appetizing.

1. Slicing. When baking vegetables, it is extremely important to cut them into equal pieces so that everything is baked evenly and at the same time.
2. Butter. And although the use of vegetable oil for baking food in the oven is minimal, there are vegetables that require it in more... For example, root vegetables require slightly less fat than eggplants or mushrooms. Therefore, you should always use a reasonable amount of fat.
3. Dishes. Do not bake the dish in the first baking sheet that comes along. For even cooking, it is better to use a large flat baking sheet, then the uniform evaporation of the steam will not allow the food to burn. And it will also be convenient to turn vegetables in such dishes.
4. Neighborhood. To get evenly fried vegetables with a golden crispy crust and a tender center, they should be laid out at some distance from each other. In this case, the generated steam will evaporate and the food will not boil down to the state of porridge.
5. Temperature. The optimum baking temperature in the oven is 200C. At a lower setting, the fruits will not be fried enough.
6. Mixing. A big mistake would be to bake the assortment without stirring. In this case, you risk getting a dish with burnt and at the same time pale vegetables. For a 40-minute roast, one turning is sufficient.
7. Salt. Salting and seasoning vegetables is better at the very end, because Salt causes juices to develop and evaporate, which can lead to dry food.
8. Defrosting. Defrost frozen food before baking. This can be done naturally by leaving the vegetables to thaw naturally or frying them in a skillet before baking to remove excess moisture.

There are many cooking recipes nowadays. Every housewife knows that food should not only be tasty, but also healthy. But how do you achieve the desired result? However, for modern women, nothing is impossible, including cooking healthy vegetables useful way. Recently, more and more in demand, dishes baked in the sleeve. Probably because the main advantage is that the products in it are boiled in their own juice and preserve everything beneficial features without losing taste qualities... The food is low in calories and does not contain fat.

When cooking, the opposite happens. Products lose everything useful material... I do not recommend frying at all. The roasting sleeve is suitable for cooking, even vegetables. This is a real find for those who follow their figure. When cooking in the 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 baking sleeve."

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 the 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 peel them off.
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. To mix everything.

1. Place the baking 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 vegetables from the roasting sleeve (live vitamins) on lettuce leaves, this will add some sophistication to your dish. It will be delicious and beautiful.
Enjoy your meal!!!

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 and control the formation of an appetizing crust on it. This is its main advantage over baking in pots or cooking in foil. Sleeve baked vegetables are more flavorful than steamed or traditionally boiled vegetables. Cooked vegetables in the roasting sleeve can be served as a side dish or as a separate dish. It turns out interesting a variety of salads made from such 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... The vegetables in the sleeve are fried, but not stewed in the usual, familiar sense. They let in minimal juice and languish in it until full readiness... This dish turns out to be more juicy and very tasty. The vegetables in the sleeve is low-calorie dish, it will be especially appreciated by the beautiful half of humanity.

Men like nourishing dishes. 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 caloric - pork with vegetables in the sleeve.

Meat baked with vegetables up its sleeve is a doubly tasty, complete main course that can be served to a 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 their sleeves. This combination is a win-win, everyone loves potatoes. As you can see, they have no boundaries, options for cooking vegetables in the sleeve, recipes are possible in different options and executions. Cook healthy and delicious vegetables in the sleeve in the oven, recipes for which exist in abundance.

To master the many 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;

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

Place the sleeve with vegetables on the middle rack in the oven;

It is better to place a sleeve with peppers and tomatoes in the upper part of the oven;

Onions in the sleeve are cooked whole or cut into large rings, slices;

Eggplants are baked in the sleeve in slices or halves of the fruit. In some dishes, small slicing is also possible;

Cauliflower is divided into inflorescences, which must be washed and dried before placing in the sleeve;

Vegetables must not be salted in the sleeve before cooking, otherwise juice will begin to stand out from them ahead of time, while the dish will turn out to be dry and without a crust. Salting is better ready meal before serving;

When baking, the sleeve usually swells, so it must be placed so that it avoids 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 wire rack;

For a crusty dish, cut the sleeve 10 minutes before finishing on top;

The temperature for baking vegetables with meat in the sleeve in the oven is 180-200 degrees. This process takes about 50-60 minutes.