If you do not know how to properly prepare grilled vegetables in the oven, then this recipe will help you make this amazing dish, preserving in the dish all the nutritional properties and vitamins!
Grilled vegetable recipe in the oven
Ingredients:
- potatoes - 150 g;
- broccoli - 420 g;
- carrots - 110 g;
- green peas - 85 g;
- onion - 65 g;
- cheese - 95 g;
- sour cream 15% - 55 ml;
- egg - 2 pieces;
- dry herbs and spices - to taste.
Preparation
Potatoes and carrots washed, cleaned and cut into small cubes. Green peas and broccoli pre-defrost and disassemble cabbage on the inflorescence, if necessary. We spread the prepared vegetables in a pan and mix a little with hands. Onions are processed, shredded by semirings and laid out from above. Sprinkle lightly with spices and dried herbs.
Now we prepare the pouring: in the bowl we break the eggs, add the low-fat sour cream, throw the spices and lightly beat the whiskers to homogeneity.
Evenly pour all the finished creamy mixture, cover with foil on top and send vegetables for 1.5 hours in the oven, under the grill. Without losing time, rub on a small grater hard cheese and after an hour generously sprinkle them with vegetables. We send the food back to the oven and brown it until it is ready.
Recipe for grilled vegetables in the oven
Ingredients:
- eggplant - 340 g;
- zucchini - 3 pieces;
- onion - 55 g;
- tomatoes ripe - 135 g;
- Bulgarian pepper - 85 g;
- spice.
For refueling:
- olive oil - 55 ml;
- pistachios - 75 g;
- walnuts - 70 g;
- lemon - 0,5 pieces;
- garlic - 2 teeth;
- spices - to taste.
Preparation
Eggplants thoroughly washed, dried on a towel and cut into large rings. We also do the same with zucchini. Tomatoes are rinsed and chopped thin slices or rings. We process onions and shred semicircles. Now take the sweet pepper, cut it in half, take out the core carefully and cut it with straw. We put all the prepared vegetables in a deep bowl and add salt to taste. We put the dishes aside and marinate the contents for about 20 minutes. Meanwhile, we light the oven and leave it to warm up to about 180 degrees. We put the cut vegetables on the grill, which is under the grill and bake until soft. Down, so that the dripping juice does not burn, be sure to substitute the pan with water. Without losing time, we prepare the refueling: we clean pistachios and lightly fry them in a dry frying pan. We cut the walnuts with a blender and chop the garlic finely and finely with a knife. All the ingredients are mixed and seasoned with spices. Add a little olive oil and drip lemon juice. We put the finished vegetables on a plate, pour the dressing and sprinkle with chopped greens.
Grilled vegetables in soy sauce in an oven on the grill
Ingredients:
- eggplant - 390 g;
- zucchini - 440 g;
- onion - 85 g;
- sweet pepper - 135 g;
- spice.
For marinade:
- vegetable oil - 45 ml;
- soy natural sauce - 25 ml;
- Balsamic dark vinegar - 10 ml;
- garlic - 3 teeth.
Preparation
All the vegetables are thoroughly washed, cleaned and cut into small, but identical pieces. In the piano we pour out soy sauce, dark balsamic vinegar and vegetable oil. Squeeze the purified garlic through the press and mix. Spread the vegetables in a saucepan, pour the prepared marinade, stir and cover with a lid. We remove the dishes in the refrigerator for 1 hour. Next, put the vegetables in the form, a little salted and sent to a preheated oven in advance. Prepare the dish at 190 degrees for 35 minutes, periodically stirring the contents. We serve the food in a warm or cooled form, spread out on plates.