How long should you bake vegetables in the oven? Vegetables in the oven, baked in large pieces: tasty, healthy and fast! Vegetables in foil - a simple baking recipe

A person's daily diet must 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 foods instead of cooked foods. in the usual way. When baked, the beneficial components of the product are preserved and its taste is revealed. This article will tell you how to bake vegetables in the oven and indicate the basic principles of their preparation.

How to bake vegetables in the oven - cooking features

Regardless of the choice of baking method for vegetables (in foil, a pot, a sleeve or in a frying pan), it is important to consider some cooking rules.

• Choose products 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 a sleeve on a wire rack, which is installed in the middle.
• For kohlrabi cabbage, the same cooking rules apply as for root vegetables.
• As for preparing peppers and tomatoes, they are baked in a baking dish on the top shelf of the oven. The cracked skin will indicate their readiness, but total time Cooking should not exceed 15 minutes.
• You can cook vegetables in the oven separately or combine them depending on the season and taste preferences.
• Vegetables and root vegetables can be prepared in one large dish or in portions.
• It is customary to bake eggplants in circles or slices. Or combine with other vegetables and cut them in half along the fruit.
• Cauliflower is baked disassembled, that is, the inflorescences are cut off from the base. They need to be washed in warm water and dried with paper towels, only then put in the oven.
• Add spices to your taste before baking, except for salt. It promotes the rapid release of juice from vegetables, as a result, the dish will turn out crustless and dry.

How to bake vegetables in foil in the oven

Young potatoes turn out 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.;
• bell 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.
• Wash the pepper as well, cut out the stalk with seeds. Cut into wide strips.
• Cut the tomato into rings, peel the onion and chop into half rings.
• Place the champignons in a sieve, rinse, and cut into 4 pieces. Chop the greens.
• Place all products in a large container, add soy sauce, oil, herbs, spices (except salt). Mix the mixture well.
• Cut the foil into large squares, fold 2-3 pieces together.
• Divide the vegetable mixture into portions and place on foil, wrap tightly. Be careful not to leave any holes.
• Preheat the oven to 200 degrees. Roast vegetables for no more than 20 minutes or until tender. Salt the finished dish and serve.

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

How to bake vegetables in pots in the oven

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

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 and dry with paper towels. Peel carrots, potatoes and pumpkin and cut into cubes.
• Separate the cauliflower into florets. If necessary big pieces cut into smaller pieces.
• Peel the onion, chop or cut into half rings. Grate the hard cheese. Chop the greens.
• Place the vegetables into pots. But since the top layer is often dry during baking, add the onion last - it will release the juice.
• Pour in a little milk and place a piece on top butter. Add crushed spices. Cover the dish with a lid or foil.
• For pots, you do not need to preheat the oven. The cookware 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. Cover the pots again and cook the vegetables for another 15-20 minutes.
• Remove the finished dish from the oven. But you only need to place the pots on a wooden plank. This will prevent them from cracking from contact with a cold surface.
• Let the dish sit for a while before serving. This way the walls of the pots will cool down, and the vegetables will have time to “reach”.

Vegetables can be baked not only in their whole form. There are many recipes for preparing them in the form of purees, puddings, casseroles or rolls. You can also stuff some vegetables with others.

To maintain health for many years, a person should include in the menu raw vegetables, and prepared in various ways. They are especially healthy and tasty when baked. There are many recipes for baked vegetable dishes at home that will be useful to every housewife.

Preparing for baking

To get aromatic vegetables in the oven, housewives use vegetable oils, namely garlic and grape, which complement each other.

Vegetable season is a wonderful time when you can eat them in unlimited quantities. They are used to prepare stews, stews or salads. You can pamper your family with vitamin and healthy dishes. They are baked as a side dish for fish or meat dishes, and prepared as an independent snack.

Of course, it’s delicious when vegetables are cooked over a fire, under a barbecue. But many people don’t have this opportunity, so baking in the oven is the best option. Moreover, modernized ovens have a grill grate. In recipes, you can change the composition of ingredients, herbs and sauces based on your preferences. For cooking you will need any vegetables: fresh or frozen.

Baked vegetables in the oven - a classic recipe

Ingredients

Servings: 8

• green bell pepper 1 PC
• red bell pepper 1 PC
• yellow bell pepper 1 PC
• tomato 4 things
• bulb onions 2 pcs
• zucchini 4 things
• garlic 3 teeth
• vegetable oil 2 tbsp. l.
• dried greens 1 tbsp. l.
• salt ½ tsp.

Per serving

Calories: 33 kcal

Proteins: 0.9 g

Fats: 1.1 g

Carbohydrates: 5 g

40 min. Video recipe Print

Remove the seeds from the pepper and cut the pulp into small pieces. Tomatoes are cut into large pieces. Cut the onion into 7 slices. Zucchini - thin slices or circles.

Place the ingredients in a baking dish. It can be made of glass, metal or ceramics. Add a little salt and mix. Peel the garlic, crush it with a knife, and place it inside the vegetables. You can replace garlic with garlic oil. Thyme is mainly used as herbs, but cloves, basil, parsley or dill are also suitable.

Drizzle vegetables with vegetable or grape oil. Cover the container with foil and place in the oven for half an hour at 180 degrees.

Remove, remove foil, return to oven uncovered for another 10 minutes.

The kitchen will be filled with aroma! The vegetable side dish is simply eaten with bread. This is a good option for dinner with family or friends.

Delicious whole vegetables in foil

Determine the amount of ingredients according to your own preferences.

Ingredients:

• Eggplant.
• Champignon.
• Tomatoes.
• Bulgarian pepper.
• Bulb onions.

How to cook:

1. First, the marinade is prepared. Mix balsamic and Apple vinegar, salt, spices and sugar, season with oil.
2. Wash the vegetables, dry them and cut them into about 1 cm thick.
3. Place in a bowl, pour in the marinade, stir and leave for 25 minutes to marinate.
4. Place everything on foil and place the baking sheet in the oven, preheated to 180 degrees for 40 minutes.
5. Transfer the finished dish to a plate and serve.

How to bake vegetables in a sleeve

1. A baking sleeve is required. It is sold in stores. In the sleeve, vegetables are cooked in own juice, they turn out tasty and aromatic, and most importantly, they retain their benefits.
2. We prepare the vegetables - wash them, cut them, put them in a container, add salt and spices, vegetable oil.
3. Mix everything and put it into a pre-prepared sleeve, which we tie on both sides with a ribbon, like candy. We turn the edges down so that the heated parts do not touch. Make a couple of pierces at the top with a toothpick to allow steam to escape.
4. Place the sleeve on a baking sheet and put it in the oven for half an hour at 180 degrees.

Hearty and healthy vegetable casserole

A casserole of peppers and cabbage topped with milk, eggs and cheese – simply delicious. Prepared for three servings.

Ingredients:

• Cabbage (cauliflower or broccoli) – 200 grams.
• Multi-colored bell peppers – 5 pieces.
• A couple of eggs.
• Milk – 200 ml.
• Half a teaspoon of salt and ground pepper.
• Cheese – 100 grams.

Preparation:

1. Peel the pepper from seeds and cut into pieces. We separate the cabbage into inflorescences. We thoroughly wash all components.
2. Boil water and put cabbage in it for 5 minutes. Cool in cold water to preserve the color.
3. Place baking paper in a baking container, place peppers and cabbage on top.
4. In another container, mix milk and egg, beat. Three cheeses and add to the mixture, stir. Pour the mixture over the vegetables.
5. Preheat the oven to 200 degrees, bake for about 35 minutes until golden brown.

Calorie content

Baked vegetables are suitable for the second course. It can be consumed by vegetarians and people on a diet. During Lent, many people eat baked foods. Calorie content per 100 grams is about 330 calories, of which:

• Proteins – about 10 g.
• Fat – 5 g.
• Carbohydrates – 20-30 g.

Depending on your own taste, you can use one ingredient or combine several. The most important thing is high quality vegetables. They must be free of damage, and most importantly, free of chemicals. Before putting them in the oven, you need to rinse them thoroughly with boiling water. And during cooking, do not forget to add various herbs and spices to enhance the aroma and taste. You can bake using different methods, often grilling or stewing. Either way it turns out tasty and healthy.

Baked vegetables retain vitamins, are easily digestible and are unusually aromatic. They can be classified as side dishes. This versatile dish is reminiscent of the Italian peperonata. Can be a stand-alone side dish meat recipes, and also be part of complex side dishes from potatoes, pasta or cereals. Also served as warm salad or included in a snack. And by grinding them with a blender, you can prepare vegetable sauce.

Every housewife will definitely have a book with unique and inimitable recipes in her kitchen arsenal. These culinary masterpieces she tries to surprise guests and please her family. The most different dishes, ranging from hot appetizers to desserts. A special delicacy that not all housewives can afford is oven-baked vegetables. That is why we have made for you a selection of the most delicious and original dishes made in the oven.

First, let's look at common mistakes that are made when preparing dishes. It is properly seasoned, seasoned and cooked vegetables that will leave pleasant memories and make you save a successful recipe.

Vegetable dishes are very beneficial for the human body, as they contain a whole range of vitamins necessary to maintain health. That is why it is necessary to learn how to cook them correctly so that the vegetables do not lose their valuable properties.

So, let's look at the main series of mistakes made by novice cooks:

• Various cuts of vegetables. As a rule, this violation occurs due to haste. In a hurry, vegetables of various types are cut into arbitrary shapes and sizes. Because of this, something has time to fry quickly and begin to burn or dry out and lose juice, while others only acquire a golden crust. Therefore, all ingredients must be cut into the same medium size.

• Add an equal dose of oil to all vegetables. A big misconception is that every vegetable requires an equal amount of oil. For example, root vegetables require significantly less oil than mushrooms or eggplants. The main thing here is not to overdo the dose at all, otherwise the dish will be excessively fatty. If you are cooking in a medium-sized container, then adding a few tablespoons of oil will be enough. You can also simply pre-grease the dishes and sprinkle the vegetables, this will also be quite enough.
• Poor choice of ovenware. The best option The utensil for roasting vegetables in the oven is a baking sheet. It can be treated with oil or use special baking paper. Roasted vegetables produce steam as they cook. It will be distributed evenly on the baking sheet - this will ensure uniform frying of the products. Plus, it is on a straight surface that it is best to turn the pieces over.

• No empty seats. To prepare a delicious dish, it’s not enough to chop the vegetables and throw them into a bowl. The most common mistake is that the housewife does not leave free space between the vegetables. Due to the steam released, the vegetables are boiled in the oven, and this is facilitated by the density with which the ingredients are placed in the container. To reduce this effect, it is necessary to leave space between them.
• Low oven temperature. Bake vegetable dishes in the oven it is recommended at a temperature not lower than 210°C. At the right temperature, the vegetables will be ready in about 40 minutes. If the temperature is lower than specified, and you refer to the fact that the dish will simply sit on the fire longer, you will get vegetables that are not completely fried;
• No turning of vegetables. This point does not at all imply meticulous control of the readiness of the dish and stirring it every 5 minutes. However, it is simply necessary to turn them over several times, otherwise one side will be covered with a golden crust, while the other will only be repulsed by its unappetizing appearance. If you consider that on average vegetables are baked for 40-50 minutes, then 3 or 4 stirrings will be enough.

Now that we have become familiar with the rules for preparing baked vegetables, we suggest that you familiarize yourself with the best recipes baked vegetables in the oven in photographs.

Grilled vegetables

Recently, one of the most common options for oven-baked dishes can be called grilled vegetables. We invite you to look at the recipe in photographs on how to quickly and deliciously bake vegetables in the oven. The prepared dish can be served as an appetizer or side dish, and they can also be used to season a salad or fast food.

To prepare the dish you will need the following ingredients:

• red and yellow pepper 1 pc.;
• zucchini squash – 2 pcs.;
• cauliflower – 1 head;
• tomatoes – 3 pcs.;
• sweet potato - 1 pc.;
• garlic – 1 head;
• thyme, rosemary - to taste;
• olive oil – 2 tbsp. spoons.

Cut into large oblong tubes, and peel the skin as desired (photo). Then cut each of the peppers into 2 equal-sized parts along the vegetable (photo). Cauliflower inflorescences are separated from each other (photo). Sweet potatoes are cut into round pieces up to 2 cm thick (photo). Tomatoes are cut into 4 equal parts each (photo).

All chopped ingredients turned out to be equally large, which means they will fry evenly. Now preheat the oven and set it to grill mode. While it is heating up, place the chopped vegetables on a baking sheet previously covered with baking paper. Lay out in parts, without mixing products with each other. Peppers and zucchini should be placed skin side up.

Once the loaded baking sheet is fully prepared for baking, brush the ingredients with a thin layer of olive oil. The garlic, crushed in a crusher, is evenly distributed over the surface of the vegetables using your hands. Add a few sprigs of rosemary and rub it a little more with your hands, sprinkling it over the vegetables.

After this, load the baking sheet into the oven almost under the grill, but not on the lower tier. Cooking time is only 20-25 minutes. You only need to stir 1-2 times. If the skins of the peppers burn, don’t be upset. They still have to be cleaned. After removing the dish from the oven, it needs to be cooled. You can store grilled vegetables in a plastic container with a tight lid. You can add basil to the already cooled dish.

Knowing this recipe for cooking gil vegetables, you can quickly prepare an original dish that can be eaten in different variations.

Vegetable casserole with broccoli

To make this vegetable broccoli casserole, you will need the following ingredients:

• broccoli – 500 g;
• potatoes – 500 g;
• carrots – 3 pcs.;
• medium-sized onion;
• garlic – 1 head;
• bell pepper – 1 pc.;
• salt, pepper, olive oil - to taste;
• dill - 1 bunch.

Cooking sequence:

First, boil the potatoes and grind them into puree. Add spices, garlic, oil to the resulting mass - to taste. Stir and let cool. Next, boil the broccoli in salted water, and once fully cooked, place it on a plate to drain. We cut the onion to taste - into rings or squares, grate the carrots on a coarse grater, then simmer in a frying pan. Again, you can add spices to taste. To ensure that the casserole does not lose its shape, you can add 10 g of starch to carrots or potatoes, but this is not a necessary condition.

After all the preliminary ingredients are ready, grease the baking sheet or dish in which you plan to cook the vegetable casserole. Some vegetable casseroles in the oven are made using foil. In this case, it is not the bottom of the container that is lubricated, but the inner cavity of the foil. Then evenly distribute the mashed potatoes over it and create small protrusions along the edges.

Then put boiled broccoli and pre-prepared bell pepper rings on the puree. Sprinkle the resulting mass with stewed onions and carrots. Place the dish in the oven for 40 minutes and bake at temperatures up to 190°C.

After the specified time, remove the dish from the oven and let it stand for about 15 minutes, then cover with a plate of suitable size and turn it over sharply. If you baked vegetables in foil, everything is much simpler. Simply pull out the baking sheet and unwrap the foil.

As you can see from the photos of vegetables baked in the oven, it looks very appetizing despite the cooking method.

Fish casserole “Fisherman's Joy”

“Fisherman's Joy” is oven-baked fish with vegetables. Despite the exquisite taste, not every housewife dares to cook such a dish. Because this is a rather labor-intensive process, and it is necessary to have a sense of proportion in adding ingredients.

To prepare this dish you will need:

• carp or carp;
• tomatoes – 2 pcs.;
• bell pepper – 1 pc.;
• carrots – 1 pc.;
• onion – 1 head;
• garlic, salt, lemon, turmeric, black or red pepper, bay leaf - to taste;
• sunflower oil – 5 tbsp: 3 – for processing fish, 2 – for vegetables;
• lettuce - a few leaves;
• parsley - 1 bunch.

First of all, thoroughly clean and rinse the fish. It is advisable to remove as much excess bone from it as possible. We will make deep cuts across the body of the fish, a few centimeters apart.

Then we make a special sauce in a bowl: take the peppers and pour them by eye into a plate (depending on your taste preferences) and squeeze the juice out of the lemon. The recommended dose is half a lemon. Add turmeric and 3 tablespoons of oil to this. Then, using a crusher, chop the garlic. The resulting sauce must be thoroughly mixed and greased with it on the fish, especially inside the cuts made.

Cut the remaining half of the lemon into slices and, alternating with pepper, insert them into these same cuts.

Next we move on to preparing the filling for the fish. To do this, fry the chopped onions and carrots over low heat. When you realize that the frying is almost ready, add the pepper cut into strips and cover with a lid for 10 minutes, after turning off the heat.

Tatiana: | October 19th, 2019 | 8:58 am

Super recipe, absolutely everyone likes it! Thank you!
Answer: Tatiana, thank you!

Margarita: | March 2nd, 2019 | 2:18 pm

I add cauliflower sprigs to the vegetables, do it without foil and add a little water so that it doesn’t burn as it evaporates, sprinkle lemon juice on top so that there is no bland taste, and if you add garlic, then towards the end of cooking
Answer: Margarita, thanks for the comment!

Lily: | December 30th, 2018 | 7:37 pm

I would change this recipe: cut the celery root into slices 1-1.5 cm high, unpeeled onion (then, while hot, just squeeze the tuber), whole eggplants (then, while hot, quickly remove the peel and cut lengthwise into slices), tomatoes, peppers. In Turkey, the Turks treated me to fish and vegetables, everything baked. Baked celery is very tasty
Answer: Lily, thanks for the comment! Interesting option!

Lana: | November 12th, 2018 | 4:07 pm

It turned out very tasty! Only I also added soy sauce to the marinade, it turned out almost like from a barbecue in the summer. Only blue ones (eggplants) need to be salted in advance to remove the bitterness of the glass, then rinsed.
Answer: Lana, thanks for the comment!

Elena: | September 16th, 2018 | 6:09 pm

Thank you very much for the recipe. I found it by accident. I just came from the market and bought (without even knowing what I was going to cook) all the vegetables that are in your recipe. Even my baking dish is the same. I have no doubt that it will be delicious! I went to cook.
Answer: Elena, thanks for the comment!

Ella: | September 12th, 2018 | 10:21 am

Thank you very much!!! I’ll try it right away! Everything is already in the oven! I'm waiting and hoping for fun!
Answer: Ella, thanks for the comment! Bon appetit!

Tatiana: | July 5th, 2018 | 1:48 pm

I always cook vegetables this way. But only without mushrooms, because... I don't eat them at all. Very tasty and healthy 😋👍🍅🍆
Answer: Tatyana, bon appetit!

Ksenia: | January 14th, 2018 | 8:16 pm

Is it possible to replace fresh champignons with marinated ones?
Answer: Ksenia, you can, but better fresh or frozen.

Olga: | November 17th, 2017 | 1:18 pm

Great recipe. Thanks a lot! Instead of zucchini I added pumpkin. Delicious
Answer: Olga, thanks for the comment! Yes, you can add any vegetables, whatever you like :).

Evgeniya: | October 3rd, 2017 | 9:41 am

Extraordinarily tasty...now I will often cook vegetables according to this recipe...Beautiful and aromatic!!! Thanks for the recipe👍
Answer: Evgeniya, thank you for your feedback! Bon appetit!

Karina: | September 21st, 2017 | 10:17 am

Daria, the recipe is excellent, thank you very much!!!
I tried to modernize it for a heartier option: I added lightly fried chicken breast cubes, replaced champignons with pre-soaked dry mushrooms, did not use zucchini. It turned out very tasty (although this is apparently a different recipe))) but maybe it will be useful to someone...
Thanks for your ideas!
Answer: Karina, thanks for the new version of this recipe!

Lyudmila: | August 31st, 2017 | 11:34 pm

Thank you very much for the recipe. I’m writing a review hot on the heels of it :), I just prepared it and tried it. This is delicious. I also added carrots and sweet potatoes/yams. The carrots were extra, but the sweet potatoes fit in well. Thanks again for the recipe!
Answer: Lyudmila, thank you for your feedback! Bon appetit! Interesting additives you have))

Gulnoza: | August 6th, 2017 | 3:53 pm

Delicious:-)
Answer: Gulnoza, bon appetit!

Olga: | July 27th, 2017 | 2:12 pm

You still need to focus on your oven. In mine, even 45 minutes at 210 degrees turned out to be too much - the vegetables were already too soft, but they were still browned... However, overall the recipe is interesting and not troublesome, I’ll try to cook it again, significantly reducing the cooking time.
Answer: Olga, thank you for your feedback! Yes, all ovens are different, you need to focus on the features of yours, that’s true.

Alexander: | May 10th, 2017 | 2:50 am

This is for now best vegetables grill that I managed to cook! And the champignons turned out unexpectedly delicious.
Answer: Alexander, bon appetit! This recipe makes the vegetables very tasty :)

Victoria: | April 26th, 2017 | 7:50 pm

Thanks for the recipe! Delicious
Answer: Victoria, bon appetit!

Anastasia: | September 29th, 2016 | 6:39 am

Thanks for the recipe. Ideal vegetables. I will cook often)
Answer: Anastasia, bon appetit! :)

Elena: | September 27th, 2016 | 7:21 am

I want to say a huge thank you for this recipe! Made this yesterday and it turned out incredibly tasty and quick! Added it to my collection =)
Answer: Elena, bon appetit! :)

Baked vegetables - healthy lean and dietary dish. Read this review to learn how to bake them deliciously in the oven, foil and sleeve. Useful tips for the hostess to note. TOP 4 step by step recipe. Video recipes.
The content of the article:

Baked vegetables are a popular light side dish or a complete second course. This is not only a tasty treat, but also healthy, and very easy to prepare. In the process of heat treatment, a minimal amount of oil is used or it is completely excluded from the recipe, and baking does not require attention and regular stirring. Among the extensive list of vegetables, the most popular are baked potatoes, which are baked whole, in slices, or in pieces. But don’t forget about other vegetables, like carrots, cabbage, zucchini, leeks, zucchini, eggplant, beets, sweet peppers, tomatoes. All these vegetables are also good baked. They are baked in different ways: whole, with filling, in a baking sheet, parchment, foil.

• Regular and cauliflower cabbage, potatoes, pumpkin, carrots, bell peppers, zucchini, and eggplant are suitable for baking. They retain their shape well, do not fall apart and do not dry out. The list is not limited to them, but it is better to use them as a basis.
• To add flavor to the dish, select appropriate additives that will highlight its taste: onion, garlic, ginger, lemon, soy sauce, wine.
• Season vegetables with a variety of oils: sunflower, olive, corn, coconut oil.
• Baked vegetables with lard and chicken fat lose their natural taste, but acquire bright and appetizing notes.
• Suitable spices for all vegetables include: sage, turmeric, Bay leaf, thyme, curry, paprika, rosemary, different types pepper
• Basically, baked vegetables in the oven are ready after 40 minutes of simmering at 200°C.
• After removing food from the oven, you can enhance its flavor with spices: honey and maple syrup (for sweetness), nuts and breadcrumbs (for crunchy texture), herbs (for freshness), vinegar and citrus juice (for sourness).
• In most cases, vegetables are baked with their skins on.

• Calorie content per 100 g - 33 kcal.
• Number of servings - 4
• Cooking time - 1 hour

Ingredients:

• Potatoes - 4 pcs.
• Eggplant - 1 pc.
• Olive oil - 4 tbsp.
• Young zucchini - 3 pcs.
• Garlic – 3 cloves
• Bell pepper - 1 pc.
• Carrots - 3 pcs.
• Greens (cilantro, parsley, dill) - several sprigs each
• Salt - 2/3 tsp.
• Ground black pepper - a pinch

Step-by-step preparation of vegetables baked in a sleeve:

1. Peel the potatoes, wash and cut into large slices.
2. Wash the zucchini and eggplant and cut into large rings. If the eggplant is ripe, pre-soak it in salted water to remove the bitterness. IN young vegetable there is no bitterness.
3. Peel the carrots, wash and cut into large pieces.
4. Peel the bell pepper from seeds with partitions and cut into slices.
5. Place all vegetables in a roasting bag. Season with salt and pepper, pour in olive oil and pass the garlic through a press.
6. Leave them to stand for half an hour and place them in a preheated oven for 45 minutes at 200°C.
7. Before serving, sprinkle with chopped herbs.

Ingredients:

• Carrots - 2 pcs.
• Bell peppers of different colors - 3 pcs. (red, yellow, green)
• Tomatoes - 3 pcs.
• Green beans - 200 g
• Olive oil - 4 tbsp.
• Provençal herbs - 2 tsp.
• Dry basil - 1 tsp.
• Salt - 0.5 tsp. or to taste
• Soy sauce - 2 tbsp.

1. Peel the carrots and cut into half circles.
2. Peel the bell pepper from seeds and cut into strips.
3. Cut the tomato into medium pieces.
4. Place vegetables in a bowl, add green beans and stir.
5. Sprinkle them with spices, salt, oil, soy sauce and stir.
6. Cut sheets measuring 30x30 cm from a roll of foil and place vegetables in the middle.
7. Fold the foil into a rectangle and fold the edges tightly.
8. Bake vegetables in the oven for 20-25 minutes at 200 degrees.

Ingredients:

• Potatoes - 1 kg
• Onion- 1 PC.
• Garlic - 3-4 cloves
• Zucchini - 1-2 pcs.
• Bell pepper- 2 pcs.
• Sausages (spices) - 6 pcs.
• Salt - 0.5 tsp. or to taste
• Ground black pepper - a pinch
• Olive oil - 4 tbsp.
• Dry herbs - to taste

1. Peel the potatoes, cut into quarters and place on a baking sheet.
2. Peel the onion, cut into four parts and add to the potatoes.
3. Peel the garlic and send the whole cloves after the onion.
4. Combine olive oil with salt, pepper and herbs.
5. Pour the mixture over the vegetables and stir.
6. Bake them in the oven at 180 degrees for 20 minutes, stirring occasionally.
7. Then add zucchini cut into rings, bell peppers, seeded and cut into strips, and sausages.
8. Continue baking the food for another 20-25 minutes.

Ingredients:

• Beetroot - 2 pcs.
• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Celery root - 1/2 pcs.
• Turnip - 2 pcs.
• Olive oil - 4 tbsp.
• Broth - 4 tbsp.
• Thyme - to taste
• Salt - 0.5 tsp.
• Ground black pepper - to taste

1. Peel, wash and cut all vegetables into thin 5 mm slices.
2. Grease a heat-resistant pan olive oil and lay out the vegetable slices overlapping, alternating with each other.
3. Pour 4-5 tbsp into a container. water or broth and drizzle with olive oil. Season with salt, pepper and spices.
4. Bake the vegetables in the oven at 180 degrees for half an hour until golden brown. If desired, you can sprinkle them with cheese shavings 15-20 minutes before they are ready.