How to cook grilled vegetables in the oven?

Baked vegetables can be used as a separate dish or as a light side dish to meat. Cooked on charcoal, they also acquire the refined aroma of smoke. But not everyone has the opportunity to bake the products outdoors in this grill.But you can fry grilled vegetables in a simple oven in your kitchen. The article will discuss recipes for cooking vegetable dishes in the oven.

For roasting in the oven, you can use a variety of products: zucchini, bell peppers, tomatoes, mushrooms, onions, eggplants and much more. An important starting point for the preparation of delicious and healthy dishes is the choice of products. When buying in the market or in the store, pay attention to the appearance of the fruit:

• it is necessary to avoid obviously unripe, or, on the contrary, overripe vegetables;
• the fruits should not show signs of rotting and visible damage;
• deformed fruits should also be avoided;
• when choosing tomatoes for baking, it is better to stop on not too watery, but rather large ones.

If the vegetables from your garden plot, then when selecting them for cooking should adhere to the same criteria. Having chosen the fruits for the dish, they should be washed well under running water and allowed to dry, spreading out on a towel. Using a knife, remove all unnecessary parts: the stalk, tails, leaflets, pith, seeds. Also, some vegetables will have to be peeled or husked.

Large fruits are cut into pieces of the required size. Small vegetables can be cooked whole, so they keep their juiciness better and dry less. As with meat, you can add marinade to vegetable products. Most fruits are very juicy, so you can marinate them in their own juice. To do this, chopped products need a little salt, add your favorite spices and leave for a while, until a sufficient amount of juice.

Grilled vegetables in the oven can be cooked in several ways: on a baking sheet, on a wire rack or strung on skewers. It is very convenient when the electric oven has a grill function. But if you have at your disposal even the most ordinary gas oven, you can also pamper yourself and loved ones with light and tasty vegetable dishes. Below are some interesting recipes.

This vegetable platter goes well with meat and poultry. And those who follow a vegetarian diet will appreciate its original taste as a separate dish. For cooking, you must prepare the following products: 3 Bulgarian peppers, 1-2 tablespoons of sunflower oil, 1 cauliflower medium head, garlic and thyme to taste and desire, 2 large potatoes. The whole baking process will take 20-30 minutes.

1. Prepare vegetables: wash, peel and chop. Cabbage divided into inflorescences. Squash and sweet peppers cut into strips. Potato cut into circles or large cubes.
2. Turn on the cooking mode and bring the temperature in the oven to 200? С.
3. Lay the vegetables in layers in random order on a foil-covered baking sheet.
4. Chop the garlic or skip through the press. Together with thyme, add it to the vegetable oil and lubricate all the ingredients abundantly with a cooking brush.
5. Roasting time is 15 minutes. It is important that the pan with vegetables is located strictly above the grill. In this case, all products are baked evenly.
6. After the expiration of the specified time, turn off the heating and leave the dish in the oven for another 10 minutes. Deliciously cooked grilled vegetables are ready.

In a conventional oven, you can place vegetables on the bars of a lattice. As a result, the pieces will be appetizing crispy strips. Dish appearance will be very reminiscent of cooked outdoors in a real grill with coals. The whole process of baking in this way is not at all time consuming. The finished dish contains only about 100 kcal.

So, you will need: eggplants (2 pieces), bell peppers (2 pieces), medium-sized fleshy tomatoes (3-4 pieces), onions, fresh mushrooms (200 grams), balsamic vinegar (10 ml), sunflower or olive oil (30 ml), apple cider vinegar (10 ml), a mixture of fragrant Italian herbs (to taste), salt and spices (to taste). Let's cook like that.

1. Mix both types of vinegar, add salt, spices and herbs. Pour oil into the mixture and mix all the ingredients well. Get fragrant marinade for vegetables.
2. Peeled and cleaned fruit cut. Cut tomatoes and onions into thin (up to 1.5 cm) slices. Sweet peppers and eggplants chop the plates. Mushrooms cut into 4 parts.
3. All vegetables folded in a deep bowl, add the marinade and mix.
4. Ingredients should be left for 15-20 minutes to soak in dressing.
5. Preheat oven to 200? C.
6. Pickled vegetables put on a grid, previously covered with parchment paper or cooking foil.
7. The process of roasting lasts about half an hour. The readiness of the dish can be checked by poking the vegetables with a knife. If the eggplants are soft and easily pierced, you can turn off the heating. The dish is best consumed hot, immediately after cooking.

Another simple recipe for a tasty and healthy vegetable dish. The highlight is attached to it by the flavor of marinade filling, which is added to the products. Ingredients for cooking: 1 medium-sized zucchini, 1 large onion, 2 cloves of garlic, 1 large or two small eggplants, 2 medium-sized tomatoes, 4 tbsp. spoons of sunflower or olive oil, herbs, salt and spices to taste.

The whole cooking process will take about half an hour.

1. Wash, peel and cut all ingredients in any form. Squash and eggplants are best cut into large cubes. Garlic cloves pass through the crush.
2. Spices, herbs, salt and butter mix in a small bowl. It will be a marinade for vegetables.
3. From the mixture of oil and spices, separate approximately 1 tablespoon. This amount of marinade will be needed after the baking process is completed.
4. Place vegetables in a sufficiently large container, pour in oil with spices, mix all products well.
5. The minimum duration of incubation in the marinade is about an hour at room temperature. To make the vegetables especially aromatic, you can leave them filled with dressing for 6-8 hours, for example, overnight. But in this case, the dishes with a mixture of ingredients will need to be removed in the refrigerator.
6. Cover the pan with paper. It is not necessary to coat it with vegetable oil, the products soaked in marinade will be covered with it.
7. Pickled pieces of vegetables lay out on top of a layer of paper.
8. Heat the oven to 200? C and send a baking tray with vegetables for 15-20 minutes into it.
9. After the golden crust appears on the pieces of golden crust, the heating can be turned off.
10. Hot cooked dish pour the previously cooked dressing. Serve hot on the table.

During the zucchini and zucchini season, you can treat yourself to a variety of dishes from these healthy products. This simple recipe for cooking zucchini in the oven with grill function diversifies your summer menu. Necessary ingredients: 4 small squash, half a cup of olive oil, 2 garlic cloves, spices and salt to taste.

1. Wash squash, peel, cut into long slices lengthwise. The thickness of the pieces is not more than one and a half centimeters.
2. In lightly heated olive oil, add finely grated or crushed garlic, spices, and salt. Heat the mixture in a skillet over medium heat for 1-2 minutes.
3. Slices of zucchini lay on the grill, grease them with plenty of cooked hot dressing.
4. Set the grill temperature to 200? С. Fry the pieces of vegetables for about 10 minutes, then turn over and bake on the other side for the same amount of time. After the appearance of light crisp crust, turn off the heated oven.Appetizing baked zucchini slices are ready for serving.

Warm and hot salads are a very unusual dish and are very popular. They can even be put on the festive table, because they have an original, appetizing look, and also tasty, light and healthy. The following is one of the options for cooking hot salad.

Ingredients Required: 1 eggplant, one large sweet pepper, a small amount of fresh greens, 1 medium zucchini, 20 ml of olive oil and freshly squeezed lemon juice, 2 medium not watery tomatoes, 1 tablespoon of balsamic vinegar, 300 g of asparagus, salt and spices to taste.

Cooking

• Wash, dry and peel all vegetables. Cut eggplants into thin circles, sprinkle with salt and let stand 10-15 minutes. This will remove from them an unpleasant bitterness.
• Tomatoes cut into quarters, and zucchini with thin strips along. Bulgarian pepper chopped medium straw.
• Mix vinegar, olive oil, chopped greens and selected spices.
• Put eggplants in a colander and rinse off salt with boiled water from a kettle.
• Lay a baking sheet with foil or paper, lay out slices of vegetables in layers.
• The dish is baked for 20-25 minutes in a preheated 200? C oven.
• After this time, place the baked vegetables in a dish or large plate. Without waiting for the cooling to fill the prepared dressing.
• Vegetable platter served on the table hot or warm.

Bulgarian pepper can be not only an auxiliary ingredient, but also a separate dish. This is an excellent snack or supplement to almost any side dish. For cooking you will need: 3 large ripe Bulgarian peppers, 20-30 g of olive oil, 2 cloves of garlic, fresh thyme or favorite herbs, salt to taste.

1. Wash peppers, separate the stalks and remove the core with seeds. Fruits cut into halves or quarters along.
2. Put the pieces of flesh down on a paper-covered baking sheet. Brush dipped in olive oil, smear the surface of vegetables.
3. Bake at 200? C for about 20 minutes.
4. While peppers are baked in the oven, you can cook the dressing. In a small bowl mix the spices, herbs and salt, pour all 20 grams of olive oil.
5. After baking time, remove the baking sheet with peppers from the oven. Put the pieces on a dish, turning them with pulp up. Lubricate the pulp cooked fragrant dressing. The dish is ready.

Very original is the idea of ​​serving vegetables baked on small wooden skewers. This dish adds to the feast or usual meal the atmosphere of a summer picnic. You can use any fruit to your taste. Most often, several kinds of vegetables are strung on skewers, thereby obtaining a baked rosy assortment. Wooden sticks can be placed on the wire rack or laid on a baking sheet. After roasting, grease the roasted fruits with an aromatic dressing with spices.

To bake the vegetables in the oven turned out appetizing and tasty, Use the following tips.

• Dressing and marinade is best prepared on the basis of high-quality olive oil. If sunflower is still used, it must be refined.
• To prevent cracking of fruits during heat treatment, small punctures with a toothpick need to be made in their skin and pulp.
• So that the products do not stick to the lattice, it should be laid foil or parchment.
• When choosing tomatoes for cooking in the oven or on the grill, you should give preference to tomatoes with dense pulp.
• If large vegetables are baked whole, it is better to wrap them tightly with foil. This will help preserve the shape of the fruit.
• To baked vegetable dishes were not too fresh to the taste, be sure to add your favorite spices and herbs. Best of all grilled vegetables fit fresh herbs, thyme and rosemary.

• Small fruits of tomatoes are strongly dried when baking, lose taste and appetizing appearance.
• Try to cut vegetables of the same type as the same identical slices or slices. Otherwise, the dish will not look so beautiful, and the products can be baked unevenly: small pieces will burn, and large ones will remain damp in the middle.
• For roasting vegetables is not recommended to exceed a temperature of 200? WITH.
• If you preheat the oven below 180? C, cook beautiful ruddy grilled vegetables will not work. They will not have a delicious golden crust, and many fruits will simply dry out and not bake.
• Place an empty baking tray under the grill. In this case, the products will be baked on both sides at once, and the excess oil or marinade will not drain to the bottom of the oven.

How to cook grilled vegetables in the oven, see the next video.