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:

These vegetables, baked in foil, are made with a little secret. To make them soft and as tasty as possible, they are marinated in oil with spices for a very long time - more than an hour. As a result, zucchini and eggplants literally melt in your mouth, but they still don't feel too oily. And baking in foil allows you to cook vegetables in the oven under the grill without overdrying them. The dish turns out with a rich taste, very aromatic. Suitable for both lax days of fasting and vegetarian diets, and as a side dish with meat, fish and seafood.

Cut the eggplant in half lengthwise, and then with washers about 1 cm thick.

Zucchini - in pieces about the size of a thumb.

Peel the carrots and cut them into pieces of about the same size as the zucchini.

Remove green tails, white partitions and seeds from bell pepper and cut it into rather large pieces. Do not cut green peppers for grilling.

Champignons (I have a couple in the vegetable compartment of the refrigerator, although they are mushrooms - they will not be worse in this dish) cut in half.

Cut the onion into thick rings.

Coarsely chop the garlic and parsley.

We mix all the main ingredients, except tomatoes, with a lot of vegetable oil and a tablespoon of coarse crystalline salt without top. Add the chili pepper. We marinate vegetables in oil with salt and seasonings for at least an hour, and better - one and a half or two. We stir them about once every half an hour.

At the end of the marinating, drain the excess liquid through a colander.

We heat the oven to the temperature at which you usually grill. I have 300 C.

Place the pickled vegetables on a baking sheet on top of a layer of foil. Add the tomatoes. If the tomatoes are large, they can be cut into halves or quarters.

Cover the vegetables with foil and grill them on the upper level with the air circulation on for about 15 minutes (before the tomato skin bursts).

After that, we turn off the top layer of foil and grill for just a couple of minutes - until the degree of roastiness you want. Before serving, vegetables baked in foil can be additionally pepper and sprinkled with oil.

You can, of course, serve this dish in the heat of the moment.

But it will be tasty and warm and even cold.

Step 1: prepare the vegetables.

Rinse all vegetables well, dry and peel. Cut off the tails of eggplant and zucchini, remove the seeds from the pepper, remove the husk from the onions and garlic, peel the kohlrabi cabbage in the same way as you would peel potatoes, that is, cut off the top skin.


Then all the prepared vegetables need to be cut into fairly large pieces. Only the cloves of garlic are best either halved or cut into thin slices - slices.

Step 2: stew vegetables in the oven.

Let the oven preheat until 180 degrees Celsius.
Transfer the vegetables to a baking sheet (or dish) for baking, sprinkle them with salt, your favorite spices (this can be peppers or aromatic dried herbs) and sprinkle with vegetable oil. Stir well and place in the oven on a medium level. You do not need to add water, since the vegetables themselves will give juice, in which they will be stewed.


Cook vegetables in the oven for about one hour... But, most likely, you will need less time, because as soon as the vegetables become soft, they can be taken out and served.

Step 3: serve the vegetables stewed in the oven.

These are the vegetables stewed in the oven. Delicious, aromatic and healthy. Serve them as a side dish with almost anything: meat, poultry, fish, fried sausages, etc. Or you can eat them as an independent dish, adding sour cream or tomato sauce.
Bon Appetit!

If you want the vegetables to not brown at all, cover the baking sheet with foil.

Instead of vegetable oil, you can add butter, and even fat, duck or pork, for example.

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 baked vegetables are an ideal option for a healthy side dish or a light snack that will keep you slim and fill your body with the right energy and vitamins.

Ratatouille (classic recipe)

Ratatouille is the French name for a vegetable stew. This recipe offers you a classic way to prepare it. The use of Provencal herbs, olive oil and garlic in the cooking process create a unique taste of the dish. It can be served both as a separate dish and as a side dish for meat and fish, for boiled eggs and cheese. You will be very tasty.

Cooking time - 1 hour 30 minutes.

Servings - 4-6

1 hour. 30 minutes. Seal

The dish is ready! Both beautiful and very tasty. Eat to your health!

Delicious vegetables in the oven with step by step instructions

You are offered a recipe for the most common and most popular method of cooking vegetables. Vegetables according to this method perfectly retain their juiciness, appetizing, never burn or become porridge. You will get the perfect addition to your dinner or party table.

Ingredients:

• Medium potatoes - 6 pcs.
• Small pumpkin - 1 pc.
• Zucchini or zucchini - 1 pc.
• Garlic - 5 cloves.
• Hard cheese - 100 g.
• Vegetable oil - 4 tbsp. l.
• Salt to taste.

Cooking process:

1. Rinse all the necessary vegetables well under running water. Remove the peel from the pumpkin, cut into two halves and remove the seeds with loose pulp.
2. Peel and wash the potatoes. Peppers and zucchini (or zucchini) do not need to be peeled.
3. Cut the prepared vegetables into 2 cm thick slices. Cut the zucchini into thin slices.
4. Peel the garlic and use a sharp knife to chop it into thin slices. It will add flavor to your meal.
5. You can also add carrots to the main course. Peel it and cut it into thin slices.
6. Choose a good baking dish and line with foil. Using a brush, brush the mold well with vegetable oil. Considering that vegetables are separated by cooking time, separate the solid ones. These are potatoes, carrots and pumpkin. They need to be baked first. Place them in a deep bowl, sprinkle with salt, garlic and seasoning and mix well. Do the same with the remaining vegetables (zucchini and pepper). Place the chopped hard vegetables in a mold and bake for 10 minutes in the oven at 180 degrees. Then remove the dish with vegetables from the oven and place the other half of the prepared vegetables in it. Continue baking for another 25 minutes without changing the oven temperature.
7. Determine the readiness of the dish by the readiness of the potato: it will easily pierce with a fork. Finely chop the hard cheese. A few minutes before the end of cooking, sprinkle the vegetables with grated cheese and place the baking sheet in the oven for another 2-3 minutes. During this time, the cheese will evenly cover the surface of the vegetables and give them a delicious taste and aroma.

The vegetables are ready. Serve hot with any meat or fish dish. Bon Appetit!

Oven baked vegetables

Vegetables baked in any way are often either dry, or burn, or become porridge. This recipe provides you with the perfect formula for baking vegetables. Your family and even your kids will love it.

Ingredients:

• Eggplant - 1 pc.
• Medium zucchini - 0.5 pcs.
• Tomatoes - 5 pcs.
• Sweet bell pepper - 2 pcs.
• Champignons - 5 pcs.
• Garlic - 2 cloves.
• Salt to taste.
• Vegetable oil - 2 tbsp. l.
• Provencal herbs to taste.
• Green parsley - 2 sprigs.

Cooking process:

1. Wash the required vegetables well and dry with a paper towel. Slice the zucchini and eggplant in half with a longitudinal cut. Cut each half into medium pieces. It is not necessary to cut into small pieces, as there will be porridge. Zucchini quickly becomes soft during cooking, so you can skip using it and replace it with eggplant.
2. Rinse the mushrooms under running water and cut them into quarters. If the mushrooms are small, they can be left whole or cut into halves. Wash the tomatoes, remove the stalk and also cut into four pieces. To prevent the dish from being runny, use tomatoes of varieties with dense pulp.
3. Choose a nice, thick red pepper for baking. It will not be too soft and will retain its color. To make the dish more beautiful and vibrant, add yellow pepper. For peppers, remove the stalk and seeds and chop into wedges.
4. Place the prepared chopped vegetables in a deep container. Peel and cut the garlic into thin slices. Add garlic to vegetables. Salt the mixture of vegetables to your liking, sprinkle with seasonings and pour over with vegetable oil. Stir the vegetables with your hands so that all pieces are covered with oil.
5. Line a baking sheet or other baking dish with foil. Leave the foil on both sides to completely cover the vegetables.
6. Place the vegetables in an even layer on a baking sheet.
7. Cover the vegetable mixture with the remaining foil on the sides, but not quite tightly, but simply by connecting the edges of the foil.
8. Preheat the oven to 210 degrees and place a baking sheet with vegetables in it. Bake for one hour, then check for softness and doneness. After one hour, open the foil and leave the vegetables to brown for another 20 minutes. If you lengthen the cooking time a little, the vegetables will be softer and more tender, but be careful not to burn. The baking time is determined by the condition of the vegetables themselves and the characteristics of the oven.

Your dish is ready. Serve it as a side dish with meat and fish dishes.

Tip: if you sprinkle the mixture of baked vegetables with herbs and add vegetable oil, you get a wonderful salad.

Bon Appetit!

Vegetables cooked in foil

You are provided with a recipe for baking vegetables without the use of sauces, but only a little oil and seasonings are taken. The recipe is simple. The cooking process is fast. You will always get tender and juicy vegetables. You can change the composition of vegetables to your liking, and you will have a dish with a new taste.

Ingredients:

• Potatoes - 2 pcs.
• Medium courgette - 1 pc.
• Eggplant - 2 pcs.
• Bell pepper - 2 pcs.
• Tomatoes - 2 pcs.
• Fresh champignons - 10-12 pcs.
• Garlic - 4 cloves.
• Vegetable oil - ½ tbsp.
• Salt to taste.

Cooking process:

1. Wash the bell peppers well, remove the stalk, cut lengthwise into two halves and remove the seeds.
2. Rinse eggplants and zucchini with running water and peel. Chop these vegetables into free-form pieces: marrow in small cubes, eggplant in thin quarters.
3. Wash the tomatoes well, remove the stalks and cut into 6-8 longitudinal slices.
4. Wash the mushrooms thoroughly and cut into halves.
5. Peel and wash the potatoes and also cut into quarters.
6. Preheat oven to 200 degrees.
7. Place the chopped vegetables on a baking sheet, sprinkle with salt and seasoning, pour over with vegetable oil and stir gently.
8. Cover vegetables on a baking sheet with foil and place everything in a preheated oven.
9. Bake the dish for 50 minutes.
10. Peel the garlic and chop on a garlic clover.
11. Remove the baking sheet with baked vegetables from the oven and remove the foil.
12. Place the chopped garlic over the vegetables and put them in the oven for another 5 minutes.

Everything is simple, fast and very tasty. Can be served at the table. Eat to your health!

Vegetables baked with cheese and sour cream

A feature of this recipe is that all vegetables for baking are greased with vegetable oil with the addition of mayonnaise or sour cream, which allows you to preserve all the useful qualities of vegetables. For even baking of all vegetables in this recipe, it is recommended that vegetables that cook faster are cut into large pieces.

Ingredients:

• Eggplant - 1 pc.
• Zucchini - 1 pc.
• Cauliflower - 350 g.
• Broccoli - 350 g.
• Sweet peppers - 2 pcs.
• Carrots - 2 pcs.
• Medium potatoes - 0.5 kg.
• Cherry tomatoes - 0.5 kg.
• Onions - 2 pcs.
• Fresh, green peas - 150 g.
• Salt to taste.
• Ground black pepper to taste.
• Sour cream 15% - 200 g.
• Vegetable oil - 3-4 tbsp. l.
• Any cheese - 300 g.

Cooking process:

• Remove the stalk from the eggplant, wash and chop into large pieces. Put the pieces in a container, salt and leave for 15–20 minutes to remove the bitterness.
• Wash broccoli and cauliflower with running water and divide into small inflorescences.
• Peel the onions and cut into large cubes.
• At the zucchini, remove the ends on both sides, wash well and also chop into large pieces.
• Peel and wash potatoes. Cut it into 2–4 pieces, leave a small one whole.
• Wash the bell peppers, remove the stalk and seeds and also chop coarsely.
• Fold the chopped vegetables into a deep bowl and add the tomatoes cut into 4 pieces.
• Salt vegetables, sprinkle with black pepper, add the specified amount of vegetable oil and sour cream or mayonnaise and mix well.
• Place vegetables on a baking sheet, sprinkle with green peas on top and place in an oven preheated to 200 degrees. Bake vegetables for 30-40 minutes.
• Grate hard cheese with large holes.
• After 30 minutes, remove the baking sheet with baked vegetables from the oven, sprinkle with grated cheese and place in the oven for another 20 minutes.

Our dish is ready. Serve hot. Eat to your health!

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.
• Put 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 recipe for baked tomatoes.
• 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 oiled 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.