Vegetables baked in the oven - tasty and healthy

Some people believe that dishes cooked without meat are either frivolous or tasteless, so they always have on the table some meat dish or fish, or at least bacon and sausage. But the usual vegetables are baked in the oven - it's very tasty.

You can bake potatoes, carrots, radishes, beets, onions - that is, roots, as well as tops - tomatoes, aubergines, zucchini, kohlrabi, sweet pepper, pumpkin and others. Before they bake, vegetables and root vegetables must be carefully prepared, that is, washed and must be dried. Bake wet vegetables should not be. Soft vegetables should be baked in a peel so they will not be deformed. In the oven, you need to place them on the middle shelf so that they are baked evenly. The baking time for all vegetables is different, for example, potatoes are baked for 20 minutes, and tomatoes - for five. Vegetables baked in the oven can be whole or cut into circles or slices.

Taste qualities of baked vegetables can be improved with the help of spices, sauces, mayonnaise or grated cheese. You can bake them in sour cream or sauce, cooked on the basis of cream, sour cream or milk. Before serving, vegetables baked in the oven can be sprinkled with cut greens.

Vegetables baked in the oven today are no less popular than meat. What delicious dishes can be cooked on their basis? A traditional Russian dish is potatoes baked in foil. Now there are many variations of this dish, for example, it can be baked with and without skin, with tomatoes and grated cheese, with lard, like Ukrainians, in the vegetable assortment - potatoes, marinated onions, peppers, tomatoes. You can add meat or mushrooms to these vegetables.

We offer vegetables baked in the oven (French recipe). For the first time I realized how delicious the dish of vegetables can be when it prepared ratatouille - it is a typical French dish, and besides very provincial - in restaurants it is not always found on the menu. To begin with, we'll prepare the sauce. Two Bulgarian peppers we put in the oven and at one hundred and eighty degrees we bake them for thirty minutes. Baked peppers cooled, peeled from the skin, finely chopped. Now fry in a pan of grams of two hundred finely chopped onions, add pepper and diced tomatoes (about 300 grams) to it. All you need to salt, pepper and fry for two or three minutes.

The sauce is ground in a blender, we add twigs of thyme, mix again, and then pour into the bottom of the mold. Next, take a pound of eggplant, tomatoes and zucchini (it is better to take zucchini, but with ordinary zucchini, too, it turns out quite tasty). Vegetables cut into thin slices, put into shape, alternating - tomato, zucchini, eggplant, all in slice. We stack very tightly, in circles.

Now we are preparing the gas station. To five tablespoons of vegetable oil, add garlic and greens. This dressing water the vegetables, cover with foil and bake at a temperature of one hundred and eighty degrees. In an hour it remains only to put Ratatouille on the plate beautifully.

And here's another very tasty and light dish - baked vegetables in the oven (the recipe of the French ratatouille), just simplified. We take one zucchini, one eggplant, two or three tomatoes, olive oil - two spoons, seasonings and spices (marjoram, basil, pepper and salt). Vegetables need to be cut into circles and placed vertically in a frying pan, alternating between them. After that, pour the vegetables with olive oil, sprinkle with basil, salt, pepper and put in a preheated to one hundred and eighty degrees oven.

Twenty minutes later, you need to get hold of the shape, carefully lay out ratatouille on a plate, sprinkle with leaves of marjoram, basil or thyme. You can cook vegetables baked in the oven with other vegetables - it turns out delicious and useful. Bon Appetit.