Perhaps the most ancient way of cooking vegetables is baking. Nowadays, this method is also successfully used not only outdoors in the open air, but also at home in the oven. In order to properly bake vegetables, you have to tinker a little, since the cooking time for all vegetables is different.
It is necessary
-
- Potatoes
- eggplant,
- zucchini,
- tomato
- onion
- bell pepper.
Instructions
Step 1
Rinse the potatoes thoroughly under running water; they should not be damaged or stained. Do not remove the peel from vegetables for further baking. Dry the potatoes with a paper towel and put them on the preheated top of the oven, on a wire rack. Bake at 180 degrees for 15-25 minutes (depending on the size of the potatoes).
Step 2
Wash eggplants and zucchini and cut into slices. If the vegetables are not large, then you can cut them lengthwise. Salt the cut eggplants and zucchini and leave in a bowl for 10-15 minutes. After that, squeeze it from the salty liquid and send it to a preheated oven (preferably on the lower shelf). You can bake vegetables both on a wire rack and on a baking sheet for 15-20 minutes.
Step 3
You do not need to peel fresh tomatoes and bell peppers. Wash well and put on a baking sheet (lay parchment paper on the bottom), bake in an oven preheated to 180 degrees in the upper part of the oven for 10 minutes. The skin should be cracked.
Step 4
Peel the onion and cut into large rings, or into slices. Be sure to bake the onions on a wire rack until tender (about 10 minutes).
Step 5
The skins on the finished vegetables should char a little. The taste of baked vegetables is significantly different from boiled vegetables, it has a pronounced taste. Before serving the potatoes, peel off the peel, the rest of the vegetables do not need to be peeled. Healthy and tasty vegetables are ready.
