Vegetables are considered the basis of healthy and proper human nutrition, because they are rich in vitamins, fiber and minerals. Many nutrients are lost during the frying process, so grilling vegetables in the oven is an excellent option for preserving vitamins. There are many recipes for cooking grilled vegetables, they differ only in sauces and marinades with which they are served.
Grilled vegetables in the oven
To prepare this tasty and healthy second course, you will need:
- zucchini - 1 pc.;
- eggplant - 1 pc.;
- sweet bell pepper - 1 pc.;
- 200 g of champignons;
- 30 ml of sunflower oil;
- salt, black pepper (to taste).
Wash all vegetables (zucchini, eggplant, peppers) and mushrooms, and then leave them at room temperature to dry. Cut the champignons into slices of medium thickness. If you have large mushrooms, you can cut each into 4 pieces. Remove the core and tail from the pepper, cut it into slices. Cut the zucchini either into thin slices or into cubes. Cut the eggplant in the same way.
Preheat oven to 180 ° C. Place all vegetables on a roasting rack. If such a grid is not available in your oven, then you can use a baking sheet, which must be covered with oiled foil. Salt vegetables and mushrooms, add black pepper and lightly pour olive oil. Place the wire rack over the baking sheet and grill the vegetables for about 30-40 minutes.
Remove the prepared vegetables and mushrooms from the wire rack, transfer to a dish and serve. To add flavor and aroma, you can season the grilled vegetables with white sauce. Oven-baked vegetables can be used as salad ingredients.
Grilled spicy vegetables in the oven
Fans of spicy and aromatic dishes will love the grilled spicy vegetables cooked in the oven. You will need:
- eggplants - 2 pcs.;
- zucchini - 2 pcs.;
- sweet bell pepper - 2 pcs.;
- 300 g of champignons;
- garlic - 2-3 cloves;
- 50 ml of olive oil;
- 25 ml of apple cider vinegar;
- 50 ml of balsamic vinegar;
- 2 tbsp. l. soy sauce;
- 1 tsp ground paprika;
- salt, ground pepper (to taste)
To make a spicy marinade, combine olive oil, soy sauce, balsamic and apple cider vinegar, ground paprika, ground black pepper and garlic squeezed with a garlic press. The marinade should be infused for about 2 hours.
In the meantime, prepare the vegetables: wash the eggplants, peppers and zucchini and cut into large cubes. If you want your dish to look pretty, then go for red and yellow bell peppers. Cut the mushrooms.
Put all vegetables and mushrooms in a deep bowl and cover with marinade, mix well. You need to marinate for about 30 minutes. Then put the vegetables and mushrooms on a wire rack and put them in a preheated oven for 30-40 minutes. After turning off the oven, do not serve vegetables directly to the table, but let them brew for a while. Bon Appetit!
