Some people think that dishes prepared without meat are either frivolous or tasteless, so they always have some meat dish or fish on the table, or at least bacon and sausage. But ordinary vegetables baked in the oven are very tasty.
You can bake potatoes, carrots, radishes, beets, onions - that is, roots, as well as tops - tomatoes, eggplant, zucchini, kohlrabi, bell peppers, pumpkin and others. Before baking, vegetables and root vegetables must be carefully prepared, that is, washed and always dried. Wet vegetables should not be baked. Soft vegetables are best baked in the peel - so they will not deform. In the oven you need to place them on the middle shelf so that they are baked evenly. The baking time of all vegetables is different, for example, potatoes are baked for 20 minutes, and tomatoes - five. Oven baked vegetables can be whole or cut into circles or slices.
The taste of baked vegetables can be improved with spices, sauces, mayonnaise or grated cheese. You can bake them in sour cream or sauce, prepared on the basis of cream, sour cream or milk. Before serving, baked vegetables in the oven can be sprinkled with chopped herbs.
Oven baked vegetables are no less popular today than meat. What delicious dishes can be prepared on their basis? A traditional Russian dish is potato baked in foil. Now there are many options for this dish, for example, it can be baked with and without peel, with tomatoes and grated cheese, with lard, like the Ukrainians, as part of a platter of vegetables - potatoes, pickled onions, peppers, tomatoes. You can add meat or mushrooms to these vegetables.
We offer vegetables baked in the oven (French recipe). For the first time I realized how tasty a dish of vegetables can be when I cooked a ratatouille - this is a typical French dish, and also very provincial - in restaurants you can not always find it on the menu. For starters - prepare the sauce. We put two Bulgarian peppers in the oven and bake them for thirty minutes at one hundred and eighty degrees. Cool baked peppers, peel them from the skin, finely chop. Now fry in a pan of grams two hundred finely chopped onions, add pepper and chopped tomatoes (about 300 grams) to it. All you need to salt, pepper and fry for two or three minutes.
Grind the sauce in a blender, add thyme branches, mix again, and then pour it onto the bottom of the mold. Then we take half a kilo of eggplant, tomatoes and zucchini (it is better to take zucchini, but with ordinary zucchini it also turns out quite tasty). Cut vegetables into thin slices, put into shape, alternating - tomato, zucchini, eggplant, all in a slice. We stack very tightly, in circles.
Now we are preparing a gas station. To five tablespoons of vegetable oil add garlic and herbs. With this dressing, water the vegetables, cover with foil and bake at a temperature of one hundred eighty degrees. After an hour, it remains only to beautifully lay the ratatouille on a plate.
And here is another very tasty and light dish - baked vegetables in the oven (recipe for French ratatouille), only simplified. We take one zucchini, one eggplant, two or three tomatoes, olive oil - two spoons, seasonings and spices (marjoram, basil, pepper and salt). Vegetables need to be cut into circles and stack vertically in a frying pan, alternating between them. After that, pour the vegetables with olive oil, sprinkle with basil, salt, pepper and put in the oven warmed up to one hundred and eighty degrees.
After twenty minutes, you need to get out the form, carefully lay the ratatouille on a plate, sprinkle with leaves of marjoram, basil or thyme. You can stuff the baked vegetables in the oven with other vegetables - it turns out tasty and healthy. Enjoy your meal.