Compared to roasting, boiling, or stewing, roasting vegetables in the oven is the best way to preserve all of their nutritional benefits. If you are looking after your health, then you should definitely try this cooking method. Baked vegetables help you lose weight and cleanse the body of toxins. They are not only healthy, but also incredibly tasty. They can be served as a side dish for meat or fish, as well as consumed as a separate dish. The versatility of baking is that you can cook any vegetables in this way. But there are several important nuances that must be borne in mind in order to bake them correctly.
It is necessary
- - Green bell pepper - 1 pc.;
- - Red bell pepper - 1 pc.;
- - Small tomatoes - 6 pcs.;
- - Eggplant - 1 pc.;
- - Zucchini (or zucchini) - 1 pc.;
- - Potatoes - 3 pcs.;
- - Carrots - 1 pc.;
- - Green beans - 1 bunch;
- - Vegetable oil (it is better to take olive oil) - 4 tbsp. l.;
- - Ground black pepper;
- - Salt;
- - Lemon juice - 1 tbsp. l.;
- - Dill - 1 bunch (optional);
- - Baking sheet;
- - Parchment paper for baking.
Instructions
Step 1
The first rule of baking vegetables in the oven is to cook them in a peel to keep them in shape. It will help the formation of a golden brown crust and will help preserve the juice inside. You can only, if the skin is too dense, for example, in potatoes and carrots, go over it with a hard brush to remove the top layer. Therefore, before starting cooking, rinse all vegetables well under running water and dry thoroughly with paper or kitchen towels. They must remain completely dry.
Step 2
The second important point is how to cut vegetables before baking. In order for each species to bake evenly relative to each other, they will need to be chopped into pieces of approximately the same average size. Namely, bell pepper is chopped into slices about 2.5 cm long, eggplant and zucchini (zucchini) - in the form of a semicircle, potatoes and carrots - in slices. Tomatoes, if they are small, such as cherry tomatoes, remain whole or cut in half. The green beans must be divided into several parts.
Step 3
Now you need to prepare the vegetable dressing. To do this, pour vegetable oil into a large bowl, add black ground pepper and lemon juice. Then transfer all the chopped vegetables to this mixture and mix well. An important nuance: you cannot add salt at this stage. It will promote the formation of excess fluid. Vegetables can lose their shape and turn into porridge.
Step 4
The next thing to keep in mind: the most suitable dish for baking vegetables is a baking sheet, which is covered with parchment paper greased with any oil. After the baking sheet is prepared, all vegetables must be evenly placed so that they are not too pressed against each other. In cramped conditions, they will produce more juice. If they are laid out freely, then this will eventually allow them to become a beautiful golden brown color.
Step 5
The next rule is to bake vegetables in a highly preheated oven. If the temperature is too low, they cook quickly on the inside, but not brown on the outside. If you want the dish to visually look appetizing, preheat the oven to 200 degrees. Then place a baking sheet in it and bake for 40 minutes.
Step 6
And the last thing: during the baking process, the vegetables will need to be turned over to the other side 1-2 times so that they are evenly fried and look delicious. Once everything is ready, remove the baking sheet from the oven and place the baked vegetables on a large platter. After that, they can be salted, sprinkled with chopped dill and served.
