Oven-baked vegetables: features and recipes

Each of us remembered the last vacation: evening gatherings with a guitar by the fire on the bank of the river, barbeque made of vegetables on the grill, potatoes baked in foil.Culinary masterpieces cooked around the campfire in the summer can be easily repeated in the home kitchen in the oven of an ordinary gas stove.

Baked vegetables - the most useful product in terms of nutritional value and anti-cancer activity. The high content of vitamins, antioxidants, the absence of carcinogenic substances, ease of preparation make them champions in the number of positive reviews and recommendations.

Along with the obvious advantages of this method of preparation, there is a small drawback. High temperature when baking destroys vitamins and causes coagulation of vegetable protein. Exposing the vegetables to a temperature of 115 ° C for an hour reduces the concentration of ascorbic acid in them by 0.4% and causes coagulation of 0.2% protein. In addition, baked vegetables, because of their low calorie content, are far from being enjoyed by everyone.

For maximum preservation of vitamins and protein in baked vegetables, it is necessary to follow a few rules.

• Chop the vegetables just before laying in the oven. Oxygen activates fermentation and oxidation processes in vegetables.
• Keep the oven lid in the cooking process tightly closed. High temperature serves as a catalyst for the reactions destroying vitamins.
• Add a few slices of lemon with a crust and a tablespoon of grape vinegar to the vegetables. This gives the dish a delicate and unique taste.

From the baked vegetables in the oven prepare tasty and healthy dishes: vegetable stew and caviar.

Stewed vegetables, on the other hand, retain all the nutrients, appearance and smell. They can be eaten as a separate dish or served as a side dish with potatoes and meat dishes.

In order to tasty cook vegetables in the oven, you must follow a few simple recommendations.

• Cooking vegetables occurs at a temperature of 200-220 ° C. Do not open the oven door while cooking vegetables. Stable temperature in the cooking process - a pledge of high quality cooked food.
• It is necessary to strictly maintain the time recommended in the recipe - this ensures the preservation of vitamins.
• You can not bake overripe and damaged fruits, they can spoil the appearance and taste of the finished dish.

Baked vegetables - dietary product. Their regular use:

• reduces cholesterol and blood sugar levels;
• serves as a prophylactic against neoplasms;
• inhibits the growth of cancer cells;
• normalizes metabolism.

Due to the lack of contact with the red-hot brazier or pan, no carcinogenic substances are formed in the products. Vegetables are soft, tasty and healthy. Antioxidants are preserved in baked vegetables - natural protectors of living cells from damage during chemical oxidation reactions.

Cooking baked vegetables in the oven is a science. An experienced housewife, picking up recipes for cooking dishes from baked vegetables, in the absence of any ingredient in the refrigerator, will always be able to make a substitution, imperceptible even to a sophisticated taster.

The temperature during cooking is 200 ° C. With this heat, the moisture evaporates intensively. To prevent the vegetables from losing their appearance and form, they are stewed in the oven in large pieces under a tightly closed lid.

When cooking vegetables in the oven according to a complex recipe of many ingredients, it is necessary to strictly observe the order of attachment of individual components, temperature and duration of baking of vegetables at each stage. The program timer of the oven allows you to automate the cooking process. A person needs only time to make a bookmark of individual components and keep the lid closed - the machine will do the rest.

The high temperature of roasting vegetables with long-term preparation leads to the destruction of the cells - such vegetables become similar to the walnut kernel. In order to avoid this, you need to bake only fresh products and strictly observe the time specified in the recipe.

For cooking vegetables, besides stewing and baking, are used:

• letting in - prolonged boiling in a small amount of liquid or in its own juice;
• languor - slow continuous heating without fat;
• confit - French method of cooking meat in deep fat.

The high temperature in the oven when stewing vegetables leads to a significant decrease in their volume and mass due to the intense evaporation of moisture. Moisture loss can be reduced by the following methods.

• Cooking products in foil in its own juice. In this way, you can cook and chicken, and vegetable stews, and seafood with vegetables.
• Use for stewing and baking only fresh fruits that have not been stored in the refrigerator.
• Quenching whole. To do this, the product is prepared in one piece, not dividing into smaller pieces.
• Immersion for an hour before cooking in salted water.

To help the hostess offered several time-tested recipes. Let us dwell on them in more detail.

Components:

• half a kilo of ripe tomatoes;
• two hundred grams of zucchini and eggplant;
• fifty grams of grated Parmesan cheese;
• one hundred grams of vegetable oil;
• two tablespoons of 9% vinegar;
• lemon zest;
• canned olives, basil, white root, sea salt and spices to taste.

Tomatoes, zucchini, eggplant, cut into small pieces, sprinkle with salt and put under the press for thirty minutes. Fill with layers in the form, add the finely chopped olives and Parmesan cheese. Pour over olive oil, wine vinegar, lemon juice, sprinkle with allspice. Cover the form with foil and put in the oven for ten minutes at 210 ° C, after which we remove the foil and bake for another ten minutes. Sprinkle with finely chopped basil.

We take to prepare the sauce:

• three large potatoes;
• two eggplants;
• two zucchini;
• three sweet peppers;
• one hundred grams of sunflower oil;
• half a glass of unsweetened yogurt or sour cream;
• two cloves of garlic;
• salt and spices to taste.

Grind vegetables in a blender, add yogurt, sour cream, garlic, dill, egg yolk. Salt and spices - to taste.

Eggplants and zucchini clean and cut into circles one centimeter thick. Cut potatoes into slices and pepper into straws. Vegetables spread in the form, add sunflower oil and sauce. Put in the oven and bake for forty minutes until cooked.

Everyone can cook potatoes according to this recipe, because it can be made quite easily.

To prepare, take the following vegetables and products:

• potatoes;
• butter of high fat content;
• processed cheese;
• fresh champignons;
• fresh herbs: dill, parsley, cilantro;
• foil;
• ketchup, mayonnaise or sour cream;
• ground allspice;
• sunflower oil or olive oil.

We use ordinary aluminum foil. Foil for packing flowers can not be used - it is made by spraying a thin layer of metal on the polymer. Under the influence of high temperature in the oven, poisonous derivatives of phenol and benzene are released from the polymer, which are ingested.

We select potatoes of average size of approximately the same size without traces of rot, damage by pests or a combine harvester.

Tubers are washed in running water, the Stove is heated to 180-220 degrees. Wrap each potato in foil and put in a preheated oven for 10-15 minutes.Willingness check wooden toothpick or skewer for canapes - it should enter with a little effort.

We free the potatoes from the foil, cut it in half with a thin knife, choose a boiled pulp with a spoon, leaving a layer of 2-3 millimeters under the skin untouched.

Put one teaspoon of butter, one teaspoon of grated processed cheese, one tablespoon of finely chopped champignons, mayonnaise, ketchup, greens in place of the chosen pulp. Sprinkle with ground pepper.

Garnish the inside well mix, cover the potato with the second half, put in a clay pot, wrap in foil, add half a teaspoon of vegetable or olive oil and put in the oven for fifteen minutes.

At the end of time, remove the potatoes from the oven, free them from the foil, put them on a plate and season with a salad or side dish.

As a side dish for serving, you can use any products - it all depends on the taste and financial capabilities of the chef:

• seaweed salad;
• seafood;
• squid tentacles;
• chicken or beef pastrami;
• crab sticks with mayonnaise;
• herring with vinegar;
• ham with horseradish;
• marinated mushrooms;
• lecho;
• vegetable stew;
• spawn of red fish;
• soy sauce.

A stew does not have a specific list of foods that make up it. Each hostess prepares him from those that are on hand. Below is a standard recipe for cooking.

Blanch a few cabbage leaves in boiling water, put the pot on the bottom and pour a few tablespoons of butter. Cabbage sheets protect vegetables from burning.

Peel the potatoes, cut into small cubes the size of about one centimeter, put in a deep frying pan and fry until golden brown in a small amount of butter.

All other vegetables are cleaned of contamination, remove traces of spoilage and mold, wash well with running water. Onions cut into large chunks, rub carrots on a large grater, clean the cabbage from dried leaves and chop into a shredder, cut the sweet peppers into large strips.

We dissolve salt and spices in a small amount of water and pour vegetables on top. We add such amount of water to the pot so that it does not cover the vegetables completely, pour in vegetable or olive oil, put black pepper and bay leaf. Close the pot tightly with a lid and place in the oven for forty minutes at 180-220 ° C.

Preparation of dishes step by step is as follows.

• Cut sliced ​​ripe tomatoes in a skillet, add sugar and salt.

• Dilute a packet of ketchup or tomato paste in two glasses of boiled water.
• We take half a kilogram of sweet pepper, cut the seeds, cut the pod into narrow long strips.
• Half a kilogram of ripe apples are peeled, removed a seed box, cut into slices and blanched in boiling water for two or three minutes.
• Two large onions are peeled, cut into slices.

• Scald three large ripe tomatoes with boiling water, peel and cut into slices.
• Add two or three spoons of preheated lard and lard.
• Put a tablespoon of kitchen salt or one dessert spoon of common salt and one dessert spoon of sea water.
• Add sugar and paprika to taste.
• Grind two or three cloves of garlic, add to the total weight.
• Fry the bacon, cut into small pieces, in a pan.

• Let the onion go, add the finely chopped paprika and continue to fry until the fat is clear. The temperature of the pan should be such that the fat does not burn.
• Add chopped garlic and sliced ​​pepper into narrow strips. Fry another 10-15 minutes.

Prepared vegetables are poured into a large clay or cast-iron pot, put in the oven and baked on minimal heat for about an hour, stirring occasionally.

A simple recipe for healthy and tasty food from vegetables.

Components:

• white cabbage - one fork;
• pork or beef - five hundred grams;
• one large onion;
• two small carrots;
• two tablespoons of tomato paste or ketchup;
• one hundred grams of sunflower refined oil;
• one lemon;
• black pepper, salt and bay leaf to taste.

We wash the meat well with running water, cut it into cubes about one centimeter in size, boil it in salted water with spices. On one liter of water we take about ten grams of coarse salt. Thirty minutes later, pour the broth, leave the meat to cool on a plate.

We cut cabbage and vegetables finely on a shredder, put them in a clay pot, pour water or chicken broth, add salt, sunflower oil and spices to taste. Cooking at a temperature of 200-220 ° C for twenty minutes.

Add boiled meat to vegetables, pour in sunflower oil and continue baking for another twenty minutes.

After the end of time, remove the pot from the oven, let cool to a temperature of 50-60 ° C. Grind lemon in a blender, add to the finished cabbage, mix well.

The recipe is designed for lovers of express dinners "in a hurry." Vegetable platter is cooked in the oven very quickly - in less than thirty minutes.

Ingredients:

• two young medium-sized squashes;
• one small fork of white cabbage;
• four large tomatoes;
• two cloves of garlic;
• large potato - four pieces;
• two pods of Bulgarian sweet pepper;
• dill, parsley root, celery;
• large onion;
• two apples;
• ripe large cherry - one hundred grams;
• prunes - one hundred grams;
• three large peaches;
• tablespoon of vegetable oil;
• salt and pepper to taste.

Finely chop vegetables and fruits, put them in a clay pot, add a glass of water, a tablespoon of sunflower oil, salt and sugar to taste. We put in the oven on a slow fire and bake for twenty - thirty minutes at a temperature of 180-200 ° C.

How to cook baked vegetables, you will learn from the video below.