Vegetables in the oven, baked in large pieces: tasty, healthy and fast! In the sleeve, vegetable stewed vegetables in the sleeve of the oven

Step 1: Roast sleeve.

For this dish you will need a baking sleeve. It can be purchased in departments that sell foil, cling film, etc. In the sleeve, the dish is baked in own juice and it turns out very tasty and juicy, thereby preserving the maximum amount useful substances in products.

Step 2: Prepare vegetables.

First of all, you need to wash the eggplant, cut off its tail and cut into rings about 1 cm thick, put them in a plate and salt (so as not to be bitter). Next, wash, peel the potatoes and carrots and cut into large pieces (I really like baked carrots, so I always add more). So that the cut potatoes do not darken, fill them with water. Then peel and cut the onion into large pieces, 2-3 cm in size. Bell pepper wash and cut in half lengthwise and remove the seed box, cut into pods. Tomatoes should also be thoroughly washed and cut into medium-sized cubes. cauliflower wash and separate the inflorescences from each other, 6-7 large inflorescences are enough. All vegetables are chopped and prepared. The amount of food depends on your appetite and food preference, so experiment.

Step 3: Prepare the sleeve.

There are a couple of touches left: put the vegetables in a deep bowl - salt, add spices to taste and olive oil 3 tbsp Mix the whole mixture thoroughly and transfer to the prepared sleeve. Tie the sleeve on both sides with a special tape (like candy), tuck the edges of the bag down so that they do not touch the heating elements of the oven. Make 3-5 punctures with a toothpick in the upper part so that there is no complete "steam effect". Lay the sleeve on a baking sheet. Now he is ready to go to the preheated oven for 30-35 minutes at a temperature of about 200 degrees.

Step 4: Take out the sleeve with vegetables.

Step 5:
.

We take out our sleeve very carefully from the oven, with the help of pot holders. Cut open the bag with a knife and remove the vegetables to a serving dish.

Step 7: Serve the vegetables in the sleeve.

In my opinion, the dish was successful, it turned out tasty and juicy! Serve hot with any side dish. Decorate generously with herbs and serve. Enjoy your meal!

You can leave a small hole so that there is no full "steam effect".

Carefully read the manufacturer's instructions for the roasting sleeve (on the package) before using the sleeve. Usually the package indicates the maximum temperature at which you can bake - do not exceed it.

So that the cut potatoes do not darken, fill them with water.

Vegetables cooked in a roasting sleeve are a very simple dish that does not require any cooking skills. In addition, it is considered ideal for those who fast or follow a diet.

The best time to bake vegetables in the sleeve is summer and early autumn, when they are fresh and plentiful. In winter, they use store-bought, as well as a frozen mixture, which you can buy or prepare yourself.

We offer to cook vegetables in a roasting sleeve according to the recipes from the article.

With frozen vegetable mix

For this dish you will need the following ingredients:

• 300 g frozen vegetables (zucchini, tomatoes, onions, green beans, pepper, carrot);
• 400 g potatoes;
• 70 g butter;
• ground paprika;
• salt.

Cooking steps:

1. Cut potatoes into small pieces.
2. Add a mixture of vegetables, salt, pour the wig, mix and put butter pieces.
3. Transfer the vegetables to a roasting sleeve, tie it up and place in the oven.
4. Bake until cooked at a temperature of about 180 degrees.

Remove the package of vegetables from the oven, transfer to a plate and serve.

Vegetable mix

It's lightweight and healthy dish- a good solution for lunch or dinner, while it can serve as a side dish for meat.

You will need the following set:

• 500 g of small young potatoes;
• squash;
• bulb;
• four tomatoes;
• two sweet peppers;
• three cloves of garlic;
• 50 ml of olive oil with rosemary;
• a teaspoon of dried marjoram;
• a teaspoon of dried parsley;
• a pinch of salt;
• ground pepper to taste.

Cooking steps:

1. Peel the squash, onion and garlic, remove the seeds from the bell pepper and squash.
2. Wash the potatoes (young small can not be peeled).
3. Cut all vegetables large pieces, except for small potatoes, which are used whole, and put them in one bowl.
4. Add garlic crushed with a knife, salt, pepper, pour dry herbs, pour in oil and mix.
5. Put the vegetables in a baking dish, which, in turn, place in the sleeve and fasten the edges.
6. Cook vegetables in a roasting sleeve in the oven, which must first be heated to 220 degrees, for about 30 minutes.

Remove the finished dish, put it on a plate and serve hot.

With eggplant and cauliflower

For this dish you will need the following vegetables and seasonings:

• three potato tubers;
• two tomatoes;
• bulb;
• carrot;
• six cauliflower inflorescences;
• bell pepper;
• eggplant;
• three tablespoons of oil;
• salt and pepper.

Cooking steps:

1. Wash vegetables, peel, remove seeds from peppers.
2. Cut the eggplant into circles 1-1.5 cm thick, put in a bowl, salt, mix and leave for 20 minutes. When the time is up, rinse the eggplant in water and pat dry.
3. Onions, carrots and potatoes cut into large pieces, bell pepper - into strips, tomatoes - into four parts.
4. Mix all the vegetables in one deep bowl, salt, pepper, drizzle with oil.
5. Place the mixture in the baking sleeve and tie it on both sides. Pierce the bag in several places.
6. Put in the oven for 30-35 minutes. Baking temperature - 210 degrees.

With mushrooms

We offer another option on how to cook vegetables in a roasting sleeve. This time with mushrooms.

You will need the following products:

• 500 g potatoes;
• 400 g white cabbage;
• 300 g champignons (you can take oyster mushrooms or Forest mushrooms);
• bulb (white);
• three cloves of garlic;
• big carrot;
• 70 g refined vegetable oil;
• a teaspoon of fine salt;
• a bunch of greens;
• half a teaspoon hot pepper;
• seasoning for potatoes or seasonings separately ( nutmeg, turmeric, coriander, Greek fenugreek, wig, dried ginger).

Optionally, you can add inflorescences of Brussels sprouts or cauliflower, eggplant and zucchini.

Cooking steps:

1. Peel potatoes, wash and cut into circles.
2. Cut mushrooms into slices, carrots into circles, onions into quarters of rings, cabbage into small squares.
3. Put all the vegetables in a bowl of suitable size, sprinkle with finely chopped herbs.
4. Add finely chopped garlic.
5. Salt the mixture to taste, add hot ground pepper and seasoning for potatoes.
6. Pour some vegetable oil(corn, sunflower or olive). And mix well so that the oil envelops all the particles of the mixture.
7. Transfer the mushrooms and vegetables to the roasting sleeve and spread them evenly in the sleeve to form an even layer.
8. Put the bag in the oven on a baking sheet and cook at 200 degrees for about 40 minutes.

Remove the dish from the oven, cut the sleeve and transfer to plates. Serve hot, garnished with herbs.

The use of sleeves in cooking has made the process of preparing various dishes more efficient, "transparent" and useful. This transparent kitchen device allows you to observe the cooking process of the dish and control the formation of an appetizing crust on it. This is its main advantage over baking in pots or cooking in foil. Vegetables baked in a sleeve are more aromatic than steamed or boiled. traditional way. Cooked vegetables in a roasting sleeve can be served as a side dish, as well as an independent dish. A variety of salads made from such vegetables are interesting. In the sleeve, in the oven, they retain their shape and juiciness, color and aroma.

In such a sleeve, you can cook not only vegetables, but also meat dishes. Vegetables in the sleeve are fried, but not stewed in the usual, familiar sense. They release the minimum juice and languish in it until fully cooked. This dish is more juicy and very tasty. Vegetables up my sleeve is low calorie meal, it will be especially appreciated by the beautiful half of humanity.

Men love heartier meals. For them, you can offer an option: meat with vegetables in the sleeve. Moreover, you can also choose a lighter dish - chicken with vegetables in the sleeve, or more high-calorie - pork with vegetables in the sleeve.

Meat baked with vegetables in the sleeve is a doubly delicious, full-fledged main dish that can be served to the family for lunch or dinner.

There are other solutions that will satisfy the needs and tastes of everyone without exception, incl. and children, for example, potatoes with vegetables in the sleeve. This combination is a win-win, everyone loves potatoes. As you can see, they have no boundaries, cooking options for vegetables are up their sleeves, recipes are possible in different options and performances. Cook healthy and delicious vegetables in the sleeve in the oven, recipes for which exist in abundance.

To master the numerous recipes for baked vegetables in your sleeve, our tips will come in handy:

For baking in the sleeve, you need to take only whole, clean, high-quality products;

Before cooking, vegetables should be thoroughly washed and dried with a paper towel, but not peeled;

The sleeve with vegetables must be placed on the middle rack in the oven;

The pepper and tomato sleeve is best placed at the top of the oven;

The onion in the sleeve is cooked whole or cut into large rings, slices;

Eggplants are baked in the sleeve with circles or halves of the fruit. In some dishes, the option of fine cutting is also possible;

Cauliflower is divided into inflorescences that need to be washed and dried before laying in the sleeve;

Before cooking, vegetables in the sleeve cannot be salted, otherwise juice will begin to stand out from them ahead of time, while the dish will turn out to be dryish and without a crust. It is better to salt the finished dish before serving;

The sleeve usually swells during baking, so it must be placed so that it does not come into contact with the walls of the oven;

The sleeve with the products is placed on a baking sheet, on a special heat-resistant dish, but not on the grate;

To get a dish with a crust, cut the sleeve 10 minutes before finishing on top;

The temperature of roasting vegetables with meat in the sleeve in the oven is 180-200 degrees. The time of this process is about 50-60 minutes.

Vegetables are not only delicious, but also very healthy. They are fried, boiled, steamed, baked, eaten raw. It is clear that the maximum benefit is in fresh products, but not all vegetables can be consumed in their original form. The second option for maximum calorie content and benefits will be steaming, but in terms of taste, it is significantly inferior to baking. Oven baked vegetables in large pieces are the perfect compromise between taste, health benefits and labor costs.

Coarse cutting allows you to save a maximum of vitamins in each piece, does not allow the products to dry out and saves time when cooking. The combination of products can be very diverse, which allows you to cook diverse dishes. Baked foods are a godsend for vegetarians, dieters and fans of pp. Also baked vegetables are a great opportunity to teach children from childhood to proper nutrition and introduce them to the whole variety of plant products.

Vegetables in foil - a simple roasting recipe

The most common way to bake vegetables in the oven - using foil. It prevents burning, dehydration and does not require a large number oil, which significantly reduces the calorie content of the dish.

Ingredients:

1. Eggplant - 1 pc.
2. Zucchini - 1 pc.
3. Pepper - 2 pcs.
4. Tomatoes - 5 pcs.
5. Garlic - 2 cloves
6. Vegetable oil - 2 tbsp. spoons
7. Greens - 2-3 branches
8. Salt, spices - to taste

Cooking method - baking

Cuisine - European

Preparation time - 7 minutes

Cooking time - 40 minutes

Servings - 3

How to bake vegetables in foil

• 

  Prepare the ingredients. Wash and dry them.

• 

  Cut zucchini with eggplant into large quarter-pieces. To do this, cut off the stalks from vegetables, cut the pulp in length, and then chop into pieces.

• 

  Tomatoes, depending on the size of the fruit, cut into 2 or 4 parts.
  
• Advice. It is better to bake tomatoes of the “cream” variety, because. they are more meaty, which means there will be less liquid in the dish.

• 

  Peel sweet multi-colored peppers from seeds and membranes. Cut the pulp into large slices.

• 

  Cut large garlic cloves into slices.
• 
  Put all the chopped ingredients in a deep bowl, season them with salt. pepper and spices to taste.
• 
  Pour in the vegetable oil and gently mix the ingredients with your hands.
• 
  Line a baking dish with foil. Arrange the vegetables in an even layer on it.
• 
  Cover them with foil.
• Bake the dish at 200 C for 50-60 minutes. For the first half hour, cook under foil until the vegetables soften, and then open the form.
• 
  Grind the finished dish with chopped herbs before serving.

And a good example of how to properly bake vegetables in the oven can be found entirely at the link

Vegetables in the sleeve in pieces in the oven

Baking in your own juice - what could be healthier and tastier. This is especially true for those who actively lose weight. In addition, the dish always turns out juicy and tasty with the maximum set of vitamins, regardless of the composition of the components.

Ingredients:

• Potatoes - 3 pcs.
• Tomatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Pepper - 1 pc.
• Cauliflower - 6 florets
• Oil - 3 tbsp. spoons
• Salt, spices - to taste

How to bake vegetables in a sleeve

• Prepare food by washing everything thoroughly. Peel the onion from the husk. carrots and potatoes are peeled as desired. Cut the stem off the eggplant.
• Cut the eggplant into slices at least 1 cm thick. Chop the carrots with potatoes and onions larger. Peeled pepper pulp cut into long pieces. Cut the tomatoes into 4 pieces.
  

Advice. So that the eggplant does not taste bitter, it should be salted, and after letting the juice out, rinse.

• Mix in a deep bowl vegetable mix. Lightly salt it. Drizzle lightly with oil if desired.
• Unwind the cooking sleeve to the desired length so that all the vegetables are placed in it in a free order.
• Place the prepared ingredients into the sleeve. Tie the film tightly on both sides.
• With a toothpick, make a few pricks that will help to avoid the “steam effect” and prevent the products from overcooking.
• Bake vegetables in a sleeve at 210C for 35 minutes.

Baked vegetables with citrus-vanilla sauce

Often, before a big feast, any housewife has a question: how to bake whole vegetables in the oven original way? There are no special options to vary the taste of the dish, except to change the amount of vegetables and their combination. In this case, dressings come to the rescue, which shade, emphasize, give the products a special taste. We offer original version vegetables cooked in a sweet citrus sauce.

Ingredients:

• Cauliflower - 1 head
• Pepper - 2 pcs.
• Zucchini - 1 pc.
• Mushrooms - 200 gr
• Grape oil - 4 tbsp. spoons
• thyme, salt to taste
  For sauce:
• Orange - 1 pc.
• Lemon - 1 pc.
• Wine vinegar - 2 tbsp. spoons
• Honey - 1.5 tbsp. spoons
• Vanilla essence - ¼ teaspoon
• Black pepper - to taste

How cook vegetables in aromatic sauce

• Prepare food by taking large fruits of zucchini, tomatoes, peppers and a medium head of cauliflower. It is better to use champignons as mushrooms, but they can also be replaced with oyster mushrooms.
• Wash and dry all products well.
• Divide the cabbage into inflorescences, cut the young zucchini into large rings, peel the pepper from the seeds and cut into large slices. Mushrooms cut into pieces. In mushrooms, it is enough to separate the caps from the legs.
• Divide mixed vegetables into a bowl. Season them with salt and thyme. Spray 2 tbsp. tablespoons of grapeseed oil
• Bake at 200C for 20 minutes.
• During this time, you need to have time to prepare the sauce. Wash lemon and orange thoroughly.
• Grate the zest of both fruits into a bowl, squeeze the juice from the pulp, removing the seeds.
• Pour honey into the juice. vinegar, vanilla extract. Season the marinade with pepper and mix thoroughly.
• Pour the already baked vegetables with citrus marinade, mix them gently and return to the oven for 7-10 minutes until the final cooking.
  

Advice. To obtain a golden crust of the top layer, you can turn on the "grill" or "top heat" mode for this time.

Assorted pumpkin - a variant of roasting in Chinese

Baked vegetables in the oven are present in cuisines around the world. Each nation prefers to cook certain types of food. For example, the most popular french recipe baked vegetables - it's ratatouille. How to bake it in the best possible way find here

And for a step-by-step consideration, we offer an interesting Asian combination.

Ingredients:

• Pumpkin - 300 gr
• Broccoli - 180 gr
• Green beans - 180 gr
• Lime - ½ pcs.
• Soy sauce - 1 tbsp. a spoon
• Rice vinegar - 1 tbsp. a spoon
• Oil - 1 tbsp. a spoon
• Honey - ½ tbsp. spoons
• Chile - 1 pinch

How to Roast Vegetables Chinese Style

• Cut the peeled pumpkin into oblong pieces. Break the broccoli into florets. Remove stems from green beans.
  

Advice. To give the dish a real Chinese flavor, beans can be replaced with bok choy.

• Prepare the marinade by mixing together soy sauce, oil, rice vinegar, honey and juice from half a lime.
• Put vegetables in a bowl. Crush them with a pinch of chili and pour over the sauce.
• Gently mix the ingredients with your hands so that the sauce completely covers all the pieces.
• Put the ingredients on a baking sheet and bake everything in hot oven about 40 minutes.

Despite the apparent simplicity of cooking food in the oven, this process has its own characteristics. We will tell you how to bake it correctly in order to preserve the maximum vitamins in the dish and leave it with an appetizing look.

1. Slicing. When roasting vegetables, it is extremely important to cut them into equal pieces so that everything is baked evenly and at the same time.
2. Oil. And although the use of vegetable oil for baking foods in the oven is minimal, there are vegetables that require more of it. For example, root crops will need a little less fat than eggplant or champignons. Therefore, a reasonable amount of fat should always be used.
3. Tableware. Do not bake the dish in the first pan that comes across. For even cooking, it is better to use a large flat baking sheet, then even evaporation of the steam will not allow the food to burn. And in such dishes it will be convenient to turn vegetables.
4. Neighborhood. To obtain evenly fried vegetables with a golden crispy crust and a tender middle, they should be laid out at some distance from each other. In this case, the released steam will evaporate and the products will not boil to the state of porridge.
5. Temperature. Optimum temperature baking in the oven - 200C. With a lower setting, the fruits will not be fried enough.
6. Mixing. A big mistake will be baking assorted without stirring. In this case, you risk getting a dish with burnt and pale vegetables at the same time. For a 40 minute roast, one flip is enough.
7. Salt. It is better to add salt and spice vegetables at the very end, because. salt provokes the production of juices and their evaporation, which can lead to dryness of the finished dish.
8. Defrosting. Frozen foods must be thawed before baking. This can be done naturally by leaving the vegetables to thaw naturally, or by sautéing them in a skillet before roasting to remove excess moisture.

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

Peculiarities

The first step is always washing vegetables. This will guarantee optimal hygienic characteristics of the products. The garlic must be peeled, and all the seeds are removed from the pepper through a longitudinal incision. Zucchini should be baked without peel, but young zucchini fruits can be put in the sleeve without removing the peel. Slicing also has features:

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

Salt and pepper to vegetables intended for baking are added individually, at your discretion.

The best oil- olive. But if it is not there, you can use refined sunflower oil.

Whatever set of products is baked, no matter how large the portions are, you need to carefully lay them out. 50% of success depends on the beauty of the calculation.

To cook delicious stewed or baked vegetables in your sleeve, it’s not enough to choose the right recipe. It is necessary to focus on those plants that are most suitable for consumers. Almost always appropriate will be:

• tomatoes;
• fresh potatoes;
• onion;
• White cabbage;
• eggplant;
• sweet peppers.

The cabbage is usually cut into 4 parts. Each of them is additionally cut into big chunks. Important: you should not divide the head of cabbage into leaves - a large multi-layered piece is much more correct, from a culinary point of view. Sweet peppers are most often cut into strips, and potatoes are chopped into slices. What is cooked faster is cut as large as possible - then the cooking will go more evenly.

Important: mixing vegetables immediately after cutting is not recommended.

If the recipe includes eggplant, you need to deal with their inherent bitterness. This is done very simply: the vegetables are salted, then left for a while and squeezed - this is how the problem is completely solved. Potatoes, in addition to salt, are useful to flavor with spices. Which ones - it's up to the home chefs to decide.

What else you need to know

In this work, the way the products are laid out plays an important role. Usually put down something that, when laid on top, will dry very quickly. Frozen vegetables can also be placed in the roasting sleeve, even if they have not yet been defrosted. From hot spices experts recommend using adjika, and from universal ones - mayonnaise. Vegetables cooked in special sleeves are great as a side dish for main dishes of meat or fish.

If all culinary requirements are met, serving baked products along with new potatoes will definitely deserve the highest culinary marks. Fans of exotic herbal ingredients should add Italian herbs to the usual vegetables in the middle lane. Of course, in this case, the logic of cooking itself suggests: only olive oil should be used, ordinary sunflower oil - even of the highest quality - will not work. Usually, vegetables need to be baked for 45 minutes, while the heating is set to 200 degrees.

The optimal mode is created in the oven of any modern gas or electric stove.

If you bake vegetables with cheese, they can become both an independent dish and a side dish for meat. For your information: many products are easily replaceable:

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

See the recipe for vegetables in the sleeve below.