Using an assortment of seasonal fruits, you can delight yourself with a side dish of baked vegetables all year round. In this material, we tried to cover the maximum of vegetable diversity, so that you could find a recipe for the season.
Salad from baked vegetables
Another worthy use of baked vegetables is the preparation of salad from them. In the course you can start up as specially baked for snacks fruits, and the remains of vegetables from yesterday's dinner.
Ingredients:
- potatoes - 730 g;
- garlic - 4 teeth;
- olive oil - 35 ml;
- sweet pepper - 190 g;
- red onions - 190 g;
- handful of pine nuts ;
- green arugula - 80 g;
- lemon juice - 35 ml;
- olive oil - 55 ml;
- grain mustard - 15 g;
- a pinch of oregano leaves.
Preparation
Remove the washed potatoes into large cubes. Leave garlic directly in the shell. Lay the vegetables on a baking sheet, season with salt and leave to bake at 220 degrees for 20 minutes. After a while turn over the potatoes and add on the baking sheet the slices of sweet pepper and onions. Leave everything to bake for another 15 minutes. After the time has passed, leave the vegetables to cool slightly, literally for 10 minutes, and make a dressing from citrus juice, oil, mustard and oregano. Pour half the filling of the leaves of the arugula, spread the baked vegetables on top and also season them. Before serving, complement the salad with pine nuts.
Vegetables in the oven baked in foil - recipe
Ingredients:
- Corn oil - 115 ml;
- apple cider vinegar - 55 ml;
- garlic - 1 tooth;
- string beans - 260 g;
- sweet pepper - 310 g;
- zucchini - 430 g.
Preparation
Mix a simple vegetable dressing from the oil of vinegar and chopped garlic. Combine the bean pods with the slices of sweet pepper and cubes of zucchini. Season the vegetables, generously season them and season with freshly ground pepper. Put the vegetable slices in foil envelopes, pour the remaining marinade and seal one of the edges. Bake vegetables at 210 degrees for 20 minutes.
Baked potatoes with vegetables
Even outside the season of zucchini, eggplant and sweet pepper, you can enjoy yourself with a useful vegetable garnish, taking as a basis a full of potato tubers, pieces of bright pumpkin and purple onions. If desired, the mixture can be further diversified with seasonal roots.
Ingredients:
- pumpkin - 1.6 kg;
- potatoes - 680 g;
- purple onion - 130 g;
- on a branch of rosemary, sage and thyme;
- olive oil - 45 ml.
Preparation
After cleaning all the vegetables from the list above, divide them into large cubes and mix with salt and olive oil. Pound the herbs in a mortar or lightly beat them with the flat side of the knife. Add the herbs to the vegetables, repeat the stirring and distribute the assorted on a baking sheet. Cook the vegetables at 230 degrees for 20-25 minutes.
You can also make baked vegetables in the multivark, setting the "Baking" option for 40-45 minutes.
Baked eggplants with vegetables and cheese in the oven
Ingredients:
- potatoes - 320 g;
- carrots - 140 g;
- Dried basil, oregano - 1 teaspoon each;
- eggplant - 160 g;
- sweet pepper - 160 g;
- garlic - 2 teeth;
- cheese - 145 g.
Preparation
Small cubes of peeled potatoes and carrots sprinkle with oil and season with dried herbs. Supplement with salt and pepper, bake for 20 minutes at 220 degrees. To the half-prepared vegetables put pieces of sweet peppers and eggplants along with chopped garlic. Stir and bake for another 20 minutes, then sprinkle the surface with cheese. Vegetables baked in the oven with cheese are enough to cook for another 2-3 minutes, after which you can start serving.