Stewed vegetables in the oven in large pieces. Cooking at home: the best recipes for oven baked vegetables

15.11.2020

The popularity of oven-baked dishes is growing every day. In addition, it is now fashionable to lead a healthy lifestyle. This includes giving up bad habits, and regularly playing sports, and proper nutrition... Realizing that baked dishes are much healthier than food prepared the usual way, young housewives are wondering how to bake vegetables in the oven.

I would like to note right away that the dishes prepared in this way are not only useful - they have a unique taste and aroma. Such a treat is perfect for festive table and will delight household members on a weekday. The main thing is to cook it correctly: not to dry it out, and even more so not to serve it half-baked.

In addition to meat, fish and poultry, you can bake almost any vegetables and most fruits in the oven. Products processed in this way - perfect option for those who want to lose weight and at the same time eat deliciously.

Cooking vegetables in the oven requires certain skills and knowledge. Therefore, young and inexperienced housewives can be recommended to start learning how to bake the densest of them - potatoes, eggplants, peppers or zucchini, which will not turn into porridge if they cook longer than usually required.

Fundamental rules

How to bake vegetables in the oven - in foil, in pots, in a skillet, with cheese, or in a sleeve - depends on the recipe and skills. But before proceeding directly to cooking, it is worth remembering the basic rules:

1. For baking, choose only undamaged, clean products of very high quality.
2. Root vegetables should be thoroughly rinsed and dried with a paper towel before cooking, but not peeled. It is advisable to bake them on a wire rack, which is set in the middle position in the oven.
3. Wash the peppers and tomatoes well. A baking sheet with these vegetables should be placed in the top of the oven. Cook them for 10-15 minutes, until the skin cracks.
4. Bake kohlrabi cabbage in the same way as root vegetables.
5. Peel and cook the onion whole, but you can cut it into large rings or slices.
6. Eggplants are baked in slices or whole halves. But fine slicing is also possible.
7. From cauliflower, remove the leaves and divide the head into forks, which must be washed and dried before being put into the oven.
8. Vegetables must not be salted before baking, otherwise juice will start to stand out from them, and the dish itself will turn out sluggish and without a crust. This can be done before serving.

How to bake vegetables in the oven? In addition to the above basic rules, one more should be added. Many fruits can be cooked not whole, but in pureed form: mashed potatoes, puddings, potato rolls and various casseroles. Some of them can be stuffed before cooking or after baking.

Cooking in foil

To bake vegetables in foil in the oven correctly, you need to know a few secrets:

1. Potatoes, peppers, eggplants, tomatoes and zucchini are baked in foil.

2. Potatoes should be medium in size, peppers - fleshy, no damage, eggplants - ripe, firm. It is recommended to take young zucchini, and tomatoes - only large and medium ripeness.

3. In eggplant, zucchini and pepper, the stem must be removed.

4. Each potato can be wrapped separately, and the red and yellow peppers can only be wrapped together.

5. Eggplants, tomatoes and zucchini, as well as potatoes, are packed individually, but in such a way that a bag is made of foil. Then it will be easy to open it to check the vegetable for readiness.

6. Tomatoes are baked for 15 minutes at 180 degrees. The rest of the vegetables, except for potatoes, - 30 minutes.

7. To check for readiness of peppers and tomatoes, you need to try to pierce the skin with a wooden toothpick. If this is done easily, and the skin itself is separated from the total mass, the vegetables are ready. Potatoes, courgettes and eggplants are checked with a fork. It should easily fit into the finished product.

Most often, whole potatoes are baked in foil. Subsequently, it can be stuffed. Before cooking, the potatoes must be salted, grated with spices and wrapped in foil. It languishes in the oven for about an hour, then it is cut in half and stuffed.

The easiest recipe: baked potatoes with mushrooms

Products you need:

2 large potatoes;
Red Bell pepper;
bulb;
6 fresh mushrooms;
parsley and dill - 30 grams each;
4 cloves of garlic;
soy sauce- 4 tablespoons.

Peel the vegetables. Cut the potatoes into cubes, the peppers into strips and chop the onion as finely as possible. Wash the mushrooms and cut into quarters. Finely chop the herbs and garlic. Combine all ingredients in a deep bowl and season with soy sauce. Cut the foil into squares. Lay out on them and wrap in a bundle. Bake for 30 minutes at 200 degrees. Determine the readiness of the dish by potatoes. Cooked vegetables in foil (in the oven) are salted and pepper only before serving. Spicy lovers can add crushed garlic.

Cooking in pots

We suggest you make baked vegetables in pots. In the oven, they are cooked in the form portioned dish... Moreover, they bake both separately, for example, a lean stew, and with meat - roast. Vegetables prepared in this way are very aromatic and juicy. By observing the following rules, it is easy to cook Tasty dinner that every family member will like. So remember:

1. Put vegetables in the pot raw. This will steam them and make them more flavorful.

2. Oil can be omitted at all.

3. If during the cooking process you have to add water or broth, then use only in hot liquid, and in a small amount. Otherwise, hot dishes may crack.

4. Prepared for baking, the pots are placed only in a cold oven.

5. Since the top layer always dries up during cooking, it is better to put vegetables on top that give juice - onions and tomatoes.

6. Always close the pot tightly with a lid or foil, but best of all with dough. This is how the dish turns out to be original.

7. The usual temperature setting for vegetables that are baked in earthenware, - 160 degrees.

8. Remove the finished pots from the oven only on a wooden support, and never on a hotplate or a cold surface. They can crack.

9. The dish should stand for a while before serving. During this time, the vegetables in the pot will reach, and its walls will cool slightly.

Let's go to practice

One of the best recipes is summertime It contains:

potato;
carrot;
cauliflower or any other;
pumpkin;
greens;
milk - 3-4 tablespoons;
butter;
salt pepper.

Cooking process

There are no strict proportions in this recipe. It all depends on taste preferences. The main ingredient is potatoes. There should be more of it than the rest of the products. Pumpkins, carrots and onions need to be put in very little. Peel, wash and cut the vegetables into cubes. Arrange everything in pots, add salt and pepper. Put a few pieces of cheese and butter on top, add milk and cover with lids or foil. Cook for 30-45 minutes at 180-200 degrees. Sprinkle with herbs before serving.

Cooking up your sleeve

Oven baked vegetables - in the sleeve - are more flavorful than boiled or steamed vegetables. They can be served as a side dish or as independent dish... Salads made from such vegetables are very tasty. But here, too, there are rules:

1. The sleeve may swell during baking, so it should be positioned so that it does not come into contact with the walls of the oven.
2. Place the sleeve on a baking sheet or other heat-resistant dish with a flat bottom, and never on the wire rack.
3. To make the dish with a crust, 10-15 minutes before cooking, cut the film on top and push its edges apart. Be careful not to burn yourself with the steam!

Up the sleeve you can cook great side dish- baked potatoes with mushrooms. Required products:

1 kg of potatoes;
500 grams of champignons;
two small zucchini zucchini (or one pumpkin);
large onion.

For the sauce you will need:

4 tablespoons of vegetable oil;
2 teaspoons of paprika;
4 tablespoons of mayonnaise;
2 teaspoons dry parsley
salt and fresh herbs- taste.

Cooking process

Wash, peel and chop the vegetables. In a bowl, prepare the sauce and add the rest of the ingredients. Mix everything gently and set aside for 25-30 minutes. Preheat the oven to 180-200 degrees. transfer to the sleeve. Bake for 30-40 minutes. Then turn off the oven and let the dish stand for another 10 minutes. Put the prepared vegetables on a plate and sprinkle with fresh herbs.

The transparent sleeve allows you to observe the cooking process and control the formation of the crust. This is its advantage over baking in pots or in foil.

Cooking with cheese

Oven-cooked vegetables with cheese are great for vegetarians. It is best to bake such a dish in pots or other heat-resistant dishes. Basic cooking rules:

1. All vegetables are cut into equal pieces, but not coarse, and laid out in a container for cooking in layers.
2. Do not tamp the chopped food, but fold it loosely so that the sauce can normally penetrate into all layers.
3. Sprinkle any dish on top and cover with pieces of butter.
4. The pot is placed in a preheated oven for 30-45 minutes at a temperature of 180 degrees.

Most common recipe: baked tomatoes with cheese

For this dish you will need the following products:

ripe tomatoes;
zucchini;
potato;
sauce.

Wash and chop all vegetables. Grease a baking dish with vegetable oil. Fold all ingredients in layers. The sauce is chosen to taste. Sprinkle the dish on top with grated cheese and butter. Bake for 40 minutes over medium heat. As soon as a crust forms, you can turn it off. Ready dish decorate with sprigs of greenery.

To cook delicious vegetables in the oven is easy if you follow all of the above rules. It only remains to add that baked products can be served on the table as a separate dish or as a side dish. If you choose the second option, then you should consider what they are best suited for. So, potatoes, beans, peas or Brussels sprouts, and stewed pork - beets.

Conclusion

Knowing how to bake vegetables in the oven, you can significantly diversify the menu and at the same time keep your figure. But it is even more pleasant to realize that such food is much healthier than dishes prepared in the traditional way. Bon Appetit!

- What to bake -

There are no special tricks in cooking vegetables in the oven: cut, put in a mold, pour over with oil and bake. Such a dish is difficult to spoil, but you can easily improve and diversify its taste. All vegetables are suitable for baking. You can bake root vegetables, cabbage, and even tomatoes. Another question is whether you will like them or whether it will be a dish for everyone's taste. But this is already a matter of taste. If you are in doubt whether a particular vegetable is suitable for baking, just send it to the oven and see the result.

- Roasting time -

Sort vegetables according to the cooking time. Conventionally, vegetable crops are divided into the following groups:

Roots: beets, potatoes, carrots, from 30 to 45 minutes, depending on the size of the pieces;

Cruciferous: Broccoli, cauliflower, Brussels sprouts, 15 to 25 minutes

Soft vegetables: zucchini, pumpkin, bell peppers, 10 to 20 minutes;

Thin vegetables: asparagus, green beans, 10 to 20 minutes;

Onions: garlic, onions, leeks, shallots, 30 to 45 minutes;

Tomatoes: from 15 to 20 minutes;

Mushrooms: porcini mushrooms, chanterelles, shiitake, morels, portobello, 15 to 25 minutes

- Slicing -

Once you've divided the vegetables into groups, you can start slicing. For a more even cooking, vegetables should be cut into approximately equal pieces. In addition, it will increase the surface area, resulting in well-caramelized and browned vegetables. The recommended baking temperature for vegetables is 200-220 ° C.

- Paper and layers -

Before putting vegetables in the oven, you need to line a baking sheet or baking dish with parchment paper, and only then spread the vegetables on it. Take the time to read the information on the label to ensure that the selected paper is suitable for baking at high temperatures. Place vegetables that have the same cooking time on one baking sheet. Distribute them in one layer, leaving a little free space between the vegetables. If necessary, use two baking sheets rather than one. If the vegetables are too cramped, they will languish, not bake.

- Butter -

Vegetables spread out on a baking sheet must be poured with a sufficient amount of oil. Vegetables should not float in it, but you should not be limited to a couple of drops. The golden mean is a thin, barely visible layer that envelops the surface of vegetables. Stir to coat the vegetables evenly better hands... You can add salt, pepper and other seasonings to taste, but you should not get too carried away with them.

- How to cook -

Vegetables are baked to a tender texture, such that a fork can easily enter them, and light burns around the edges. After half the cooking time, turn the vegetables. Small pieces cook faster than larger pieces, so you can start checking them after 5-15 minutes, depending on the type of vegetable you are baking. If you find it difficult to determine the readiness of the vegetables, leave them for another 5-10 minutes. The extra time in this case will definitely not hurt them.

- Baking methods -

Cook mixed vegetable side dish in the oven in several ways. The easiest way is to distribute them on baking sheets in accordance with the cooking time and mix them together in a ready-made form.

The second method is that you combine vegetables on one sheet that have approximately the same baking time. At the same time, do not forget that they should not be boring. Not enough space? Then use another baking sheet.

The last method, the most difficult, will require maximum attention and concentration from you. You can put absolutely all the vegetables you have on one baking sheet. This is done this way: first, vegetables that take the longest to cook are placed on the sheet, then softer types are added to them, and at the end they are laid out those that are cooked in a matter of minutes.

Put ready-made vegetables on great dish and season to taste with spices. When serving, sprinkle them with finely chopped herbs or herbs to make the dish even more appetizing.

Hello Galina!

Remembering Zhvanetsky, I will quote: "You can, if you are not interested in the result." If you want to get delicious vegetables baked in the oven, you need to consider some nuances.

Common mistakes in cooking vegetables in the oven

Simply scattering vegetables onto a baking sheet and baking can be disappointing. Here are the typical oversights when cooking vegetables in the oven:

Unsuccessful cutting;
Lack of attention to oil;
Wrong dishes;
Vegetables poured in a "heap";
Unsuitable temperature;
Rollover neglect.

So, let's take a closer look. It is advisable to cut all vegetables into pieces of approximately one, medium size. Too small or too large pieces, uneven cutting result in poorly baked vegetables.

After cutting, grease a baking sheet and sprinkle the vegetable slices with oil. Note that eggplants and mushrooms need more oil, while root vegetables require less oil. But using too much oil will make the dish too greasy. A couple of tablespoons or so of oil is a perfect guideline.

By the way, a baking sheet - perhaps the best way utensils for baking vegetables. This is because vegetables will cook more evenly on a flat surface and are less likely to burn. Leave a small distance between the pieces of vegetables on the baking sheet. Then get tender, soft and aromatic dish with a delicious crust. To avoid messing around with cleaning later, cover the baking sheet with parchment for baking. Remember to lightly grease the paper with oil.

The process of cooking vegetables in the oven requires a temperature of at least 200 degrees. But you can also raise the temperature a little and bake for half an hour - then the vegetables subjected to the caramelization process will turn out to be especially appetizing. In the process of baking, so that the vegetables come out beautiful, juicy and ruddy, you can turn them 1 or 2 times.

How delicious to bake vegetables on a baking sheet?

But it's better to cook once a good recipe than delving into general principles... So, you will need:

Products:

Vegetables ~ 1 kg;
Olive oil- 2 tbsp. l .;
Pepper;
Salt;
Spices (for example, dry rosemary - 1 tsp).

Preparation:

You can use any vegetables - potatoes, carrots, celery root, beets. Soft vegetables are also suitable - asparagus and zucchini, broccoli and zucchini, cauliflower.
Vegetables need to be washed thoroughly and, if desired, peeled. Cut them into slices approximately 2.5 cm long. Arrange the vegetables on a baking sheet, drizzle with oil and season with pepper and salt.
Place the baking sheet in an oven preheated to 200 degrees. Wait 20 minutes and check how easy the vegetables can be separated from the baking sheet. If they stick, add oil (1 tablespoon). If the pieces come off easily, stir them or turn them over with tongs. It is not recommended to turn over more than once. Wait about 20 minutes or less again and check the vegetables - they should be golden brown but still damp on the inside.
Add rosemary (sprinkle or stir) and bake for about 20 minutes. During this time, the vegetables will acquire a golden crust, and their pieces will be easy to pierce with a sharp, thin knife.
Such a dish is an excellent side dish for meat or an independent meal. Alternatively, you can add baked vegetables to any salad.

You can give the vegetables the flavor you want, for example, replace the rosemary with garlic (finely chop beforehand). Or add fresh herbs - with or instead of rosemary. Try thyme. Also, spicy lovers can season the dish with chopped fresh chili peppers or a pinch of ground red pepper.

These foil-baked vegetables are made with 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.

Have bell pepper remove green tails, white partitions and seeds and cut it pretty in 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.

The daily diet of a person must necessarily contain vegetables. They are rich in vitamins and minerals that are essential for the body. Most people try to lead a healthy lifestyle and prefer baked food instead of food prepared in the usual way. When baked, the useful components of the product are preserved, and its taste is revealed. This article will show you how to bake vegetables in the oven and show you the basic principles for preparing them.

How to bake vegetables in the oven - cooking features

Regardless of the choice of the method of baking vegetables (in foil, a pot, a sleeve or in a skillet), it is important to take into account some cooking rules.

Choose foods for baking good quality, without external damage and signs of rot.
If you bake root vegetables, then they must be thoroughly rinsed under running water and dried with napkins. They are cooked in the oven without foil or sleeves on a grill that is installed in the middle.
For kohlrabi cabbage, the same cooking rules apply as for root crops.
As for cooking peppers with tomatoes, they are baked in a baking dish on the top shelf of the oven. Cracked skin will indicate their readiness, but the total cooking time should not exceed 15 minutes.
You can cook vegetables in the oven separately or combine them with each other depending on the season and taste.
Vegetables and root vegetables can be cooked in one large dish or in portions.
It is customary to bake eggplants in slices or slices. Or combine with other vegetables and cut them in half along the fruit.
Cauliflower is baked unassembled, that is, the inflorescences are cut off from the base. They must be rinsed in warm water and pat dry with paper towels, then put in the oven.
Add spices to your taste before baking, but except for salt. It promotes the rapid release of juice from vegetables, as a result, the dish will turn out without a crust and dry.

How to bake vegetables in foil in the oven

Young potatoes are very tasty in the oven. Tomatoes and mushrooms are ideal for it. For the recipe you will need the following products:

young potatoes - 3-4 pcs.;
Bulgarian pepper with fleshy pulp - 2 pcs.;
champignons - 200 gr.;
tomato and onion - 1 pc.;
any vegetable oil;
soy sauce;
salt and spices to taste.

Recipe:

Potatoes do not need to be peeled. Rinse it well under running water. Then cut into rings.
Rinse the pepper as well, cut the stalk with seeds. Cut into wide strips.
Cut the tomato into rings, peel the onion and chop it into half rings.
Transfer the mushrooms to a sieve, rinse, cut into 4 parts. Chop the greens.
Transfer all products to a large container, add soy sauce, oil, herbs, spices (except salt). Stir the mixture well.
Cut the foil into large squares, put 2-3 pieces together.
Divide the mixture of vegetables into portions and place on foil, wrap tightly. Be careful not to create holes.
Preheat the oven to 200 degrees. Bake vegetables for no more than 20 minutes or until tender. Salt the finished dish and serve.

Advice. You can bake vegetables in the sleeve in the same way.

How to bake vegetables in pots in the oven

Dishes such as pots are convenient for serving meals in portions. You can cook vegetables in them not only in the form of stews, but also casseroles. All vegetables are used raw only.

Ingredients:

medium-sized potatoes - 5 pcs.;
carrots - 1 pc.;
cauliflower - 1 head;
pumpkin - 200 gr.;
onions - 2 pcs.;
hard cheese- 250 gr.;
milk - 3 tbsp. l .;
butter - 50 gr.;
herbs and spices to taste.

Cooking method:

Rinse all vegetables well, pat dry with paper towels. Peel carrots, potatoes and pumpkin, cut into cubes.
Disassemble the cauliflower by inflorescence. If necessary large chunks cut into smaller pieces.
Peel, chop or cut the onion into half rings. Grate hard cheese. Chop the greens.
Transfer the vegetables to the pots. But since the top layer is often dry during baking, put the onion last - it will release the juice.
Pour in some milk, put a piece on top butter... Add chopped spices. Cover the dish with a lid or foil.
For pots, you do not need to preheat the oven first. The dishes should heat up gradually. Therefore, put them in a cold oven and only then turn it on.
Set the cooking temperature to no more than 160 degrees.
After 20 minutes, add chopped herbs and hard cheese. Place the lid back on the pots and cook the vegetables for another 15-20 minutes.
Remove the finished dish from the oven. But you only need to put the pots on a wooden board. This will prevent them from cracking on contact with a cold surface.
Let the dish stand for a while before serving. So the walls of the pots will cool down, and the vegetables will have time to "reach".

Vegetables can be baked not only whole. There are many recipes for mashed potatoes, puddings, casseroles, or rolls. You can also stuff some vegetables with others.