Vegetables in a baking sleeve: cooking recipes

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

The best time for baking vegetables in the sleeve is summer and the beginning of autumn, when they are fresh and there are many of them. In winter, they use store-bought as well as frozen mixture, which you can buy or prepare yourself.

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

With frozen vegetable mix

The following ingredients will be required for this dish:

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

Stages of preparation:

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

Get a bag of vegetables from the oven, put on a plate and serve.

Vegetable mix

This light and healthy dish is a good solution for lunch or dinner, while it can serve as a side dish for meat.

The following set will be required:

• 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;
• to the taste of ground pepper.

Stages of preparation:

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

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

Important! It is not recommended to keep vegetables in the oven for too long. They need to be removed immediately, when the potatoes are ready, peppers and onions should crunch a little.

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.

Stages of preparation:

1. Wash vegetables, peel, remove seeds from pepper.
2. Cut the eggplant into circles 1-1.5 cm thick, put in a bowl, salt, mix and leave for 20 minutes. When time runs out, rinse the eggplant in water and pat dry.
3. Cut onions, carrots and potatoes into large pieces, bell peppers 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. Puncture the bag in several places.
6. Put in the oven for 30–35 minutes. The baking temperature is 210 degrees.

With mushrooms

We offer one more option how to cook vegetables in a baking sleeve. This time with champignons.

The following products will be required:

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

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

Stages of preparation:

1. Peel, wash and cut the potatoes in circles.
2. Cut the mushrooms into slices, carrots in circles, onion with quarters of rings, cabbage in small squares.
3. Fold all the vegetables in a suitable dish, 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 in the mixture.
7. Transfer the mushrooms and vegetables to the baking sleeve and distribute them evenly in the sleeve to make 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 greens.