Bake vegetables in the sleeve

Vegetables baked in the sleeve are an excellent and healthy dish. This technique allows you to save all valuable substances, in addition, providing a decent taste. It will be even better than the taste of fresh vegetables.

The first step is always washing the vegetables. This will ensure optimum hygienic characteristics of the products.Garlic must be peeled, and all the seeds are removed from the pepper through a longitudinal section. Zucchini should be baked without peel, but the young fruits of zucchini can be put into the sleeve without removing the peel. Features and cutting:

• zucchini and eggplant cut into cubes;
• potatoes - large straws;
• carrots - just straws;
• garlic is cut as small as possible, but not crushed.

Salt and pepper to the vegetables intended for roasting, add individually, at its discretion.

Whatever set of products are baked, how large the portions are, you need to carefully lay them out. From the beauty of the calculations depends on 50% of success.

To cook delicious steamed or baked vegetables in the sleeve, it is not enough to choose a suitable recipe. We must focus on those plants that are most satisfied with consumers. Almost always will be relevant:

• tomatoes;
• fresh crop potatoes;
• onion;
• White cabbage;
• eggplants;
• sweet peppers.

Cabbage is usually cut into 4 pieces. Each of them is further cut into large pieces. Important: you should not split head into leaves - a large multi-layered piece is much more correct, from a culinary point of view. Pepper sweet varieties often cut into strips, and the potatoes are crushed to slices. What cooks faster, cut into as large as possible - then the cooking will go evenly.

If the recipe includes dishes of eggplant, it is necessary to fight with their own bitterness. This is done very simply: the vegetables are salted, then left for a while and squeezed - so the problem is solved completely. Potatoes, in addition to salt, it is useful to spice up the spices. What exactly - to decide the home cooks themselves.

In this work, an important role is played by how exactly the products are laid out. Usually they put down that when laying on the top it dries very quickly. You can put frozen vegetables in the baking sleeve, even if they are not thawed. Specialists recommend using adjika of hot spices, and mayonnaise of universal ones. Vegetables cooked in special sleeves are excellent as a side dish to the main dishes of meat or fish.

If all culinary requirements are met, the supply of baked products together with new potatoes will definitely earn the highest culinary ratings. Lovers of exotic herbal ingredients should add Italian herbs to vegetables in the middle lane. Of course, in this case, the cook logic itself suggests: it is necessary to use only olive oil, regular sunflower oil - even of the highest quality - will not work. Usually, the vegetables should be baked for 45 minutes, with the heat set at 200 degrees.

If you bake the vegetables with cheese, they can become a separate dish, and a side dish for meat. Note: many products are easily replaced:

• no broccoli florets - cauliflower will do;
• in the absence of sour cream, you can fill the sleeves with cream of moderate fat;
• peas and soft varieties of corn, asparagus in cutting are equivalent.

The recipe for cooking vegetables in the sleeve, see below.