Bake vegetables in foil

Roasting is the oldest culinary process known to mankind for millennia. Modern culinary specialists willingly use it in the hope of preserving in their dish the maximum of nature-bestowed nature.Vegetables baked in foil are an excellent garnish; in addition, they can become the basis of one of the most vitamin salads - vinaigrette. They will also be suitable as an independent dish for lovers of healthy separate nutrition.

The use of aluminum foil in cooking successfully combined tradition with the achievements of technical thought. Foil reflects more than 95% of thermal energy, creates a layer that protects products from direct exposure to fire. For baking any vegetables are suitable. It is important that their size is approximately the same, otherwise small copies will burn, and large ones will remain raw. Selected ingredients should be thoroughly washed and dried so that there is no excess water during baking.

Advantages of roasting in foil:

• lack of impact not only of fire, but also of oil;
• preservation of all the trace elements contained in the products and vitamins;
• unlimited field for culinary experiments with seasonings;
• preserving the shape of baked vegetables.

When using foil for roasting vegetables, several rules must be followed.

1. Cooking time is not more than 20 minutes, provided that the temperature is kept at around 180 degrees. At lower rates, we must remember to increase the time.
2. Wrap the products with the shiny side of the foil inside and the matte side out. This will fully reveal the taste of the product and save it from burning.
3. Wrap the vegetables loosely, so that the air remains, this will reduce the risk of burning and create conditions for their uniform processing of the resulting steam.
4. The bundle should be as tight as possible.
5. It is better to wrap not in one, but in two or three layers of foil. This will protect against impulses that can cause burning vegetables.

A roll of foil weighing up to 200 g will easily fit in a backpack, it is easy to take on a hiking trip, hunting, fishing or a family picnic. Coals for baking vegetables should be a lot. You can buy a bag of charcoal in the store in advance, but it’s not always convenient to carry it along with other luggage. The fire is best to kindle in a shallow hole, gradually it will be filled with hot coals, it is in them that you need to bury the bundles of foil with vegetables.

There are several ways to bake vegetables in foil on fire coals.

1. Bundles with vegetables gently, in order not to damage the foil layers, are buried in the coals. If the coal is low, you will have to use the methods described below.
2. Roasting on the coals. In this case, the convolutions do not burrow under the layer of hot coals, but are laid out on top of them. Convolutions will heat up unevenly and they will have to be rotated from time to time.

Prepared vegetables are laid out on square pieces of foil. The edges of the foil are wrapped up and twisted. The resulting bags are placed on the oven grate so that the twist on top. This will protect from the flow of juice, which, hitting the bottom surface of the oven, will cause an unpleasant smell.

The result will not be worse if you lay out the bags on a baking sheet. It should be located in the upper part of the oven, away from the heating elements or open flame, otherwise the side of the vegetables that will lie on the surface of the pan can be burnt. The temperature in the preheated oven should be set in the range of 180-210 degrees. Cooking time - 15-30 minutes, depending on the size of the bags and set temperature. Readiness can be checked by poking a vegetable along with a foil with a toothpick or knife: ready-made vegetables are pierced without effort.

If you decide to cook a vinaigrette, then vegetables baked in the oven are the perfect solution for this dish.It is from these ingredients that it will be tastier and healthier. Potato baked a little faster than beets, this should be remembered when picking root vegetables for a vinaigrette.

After baking, finely chop the finished ingredients. We fill with vegetable oil in accordance with the recipe, add the necessary spices. Vitamin, tasty and unusually fragrant vinaigrette is ready!

The main rule of this method: vegetables in the pan should be placed freely, without contacting each other. In the process of roasting vegetables begin to actively evaporate moisture. If they lie too tightly, then the prepared products will simply melt away. Well, and do not forget in this case about the oil, they still need to lubricate the pan.

It is not necessary to wrap the ingredients in the foil in the presence of a pan: with it pre-cut vegetables are covered on top, like a lid. Bake the vegetables in a pan for at least 30 minutes. About their readiness you will be prompted by charming aromas filling the apartment.

For more on baking vegetables in picnic foil, see below.