- Vegetables in foil in the oven - general principles of cooking
- Recipe 1. Vegetables in foil in the oven “Cherry, broccoli, asparagus”
- Recipe 2. Vegetables in a foil in the oven “Tomatoes, mushrooms, zucchini”
- Recipe 3. Vegetables in a foil in the oven “Eggplant, tomatoes, pepper”
- Recipe 4. Vegetables in a foil in the oven “Cauliflower, leek, zucchini”
- Recipe 5. Vegetables in a foil in the oven “New potatoes, mushrooms, tomatoes”
- Recipe 6. Vegetables in a foil in the oven “Carrots, green beans, pepper”
- Recipe 7. Vegetables in a foil in the oven “Courgettes, eggplants, spices”
- Vegetables in foil in the oven - tips and tricks
Vegetables in any form must be included daily in the human diet. Vegetables contain many minerals and vitamins.
Vegetables are eaten raw, boiled, stewed and, of course, baked. Especially tasty and healthy are vegetables baked in foil in the oven. So they retain their beneficial substances, taste and aroma.
Vegetables in foil, baked in the oven - this is a wonderful and hearty dish, which is also perfect for dietary, and a versatile side dish for meat, fish, poultry. Often baked vegetables are served with rice mix (a mixture of white, brown, black cereals).
Vegetables in foil in the oven - general principles of cooking
You can combine vegetables as per taste preferences, and depending on the season. The composition may include various root vegetables, herbs, tomatoes, melons, legumes, different types of cabbage, garlic, and much more. Also, mushrooms, spices, sometimes cheeses, sour cream, and cream are often added to the dish.
There is nothing difficult in the preparation of dishes. All vegetables are washed, cleaned and cut. Vegetables are baked either in one large dish or in small portions. In the first case, the foil is lined in two or three layers on a baking sheet or in the form, vegetables are laid on top, the foil is wrapped and carefully fastened at the top or sides. In the second case, small pockets are made from the foil, where the vegetables are put, and they are also carefully fastened. Vegetables are baked in foil rather quickly, depending on the size of the cut cooking time ranges from 20 to 50 minutes.
Recipe 1. Vegetables in foil in the oven “Cherry, broccoli, asparagus”
Ingredients:
• 400 g broccoli;
• 300 g cherry tomatoes;
• 220 g asparagus;
• 320 g young carrots;
• to taste spices, salt, garlic.
• 35 ml of olive oil.
Preparation:
1. All vegetables thoroughly washed, carrots and garlic peeled.
2. Cut the asparagus into pieces of three centimeters, carrot rings, broccoli disassembled into inflorescences, chop the garlic.
3. Put all the prepared vegetables in a deep container, add spices, salt, oil, mix thoroughly.
4. Measure out the size of the foil we need, lubricate the center with oil, lay out all the vegetables. We cover with the second sheet of foil of the same size, carefully fasten the edges of the lower and upper sheet.
5. Heat the oven to 220 degrees. Put the vegetables in foil on a baking sheet and send them to the oven. Cook about twenty-five minutes.
Recipe 2. Vegetables in a foil in the oven “Tomatoes, mushrooms, zucchini”
Ingredients:
• 150 grams of cherry;
• 150 g of small champignons;
• 130 g zucchini;
• to taste spices, salt, green onions, fresh basil;
• 2 tbsp. l butter.
Preparation:
1. Prepare vegetables, greens and champignons, wash them, dry them, cut off the tips of the zucchini (if the fruit is already mature, then cut off the peel).
2. Cut the zucchini into rings, cut the cherry and mushrooms into two parts.
3. Finely chopped green onions and fresh basil, diced cheese.
4. Put greens, vegetables, mushrooms and cheese in a deep bowl, add salt, spices, mix.
5. Put the vegetables in the foil, put the oil on top, cut into pieces. We carefully pack all the ingredients, without leaving a single gap, so that the juice does not leak out during baking.
6. Cook for thirty minutes in an oven preheated to 195 degrees.
Recipe 3. Vegetables in a foil in the oven “Eggplants, tomatoes, peppers”
Ingredients:
• three sweet peppers;
• four eggplants (always the same size);
• two bulbs;
• four tomatoes;
• salt, olive oil.
Preparation:
1. Clean the onions, cut into two parts.
2. Pepper, eggplant and tomatoes are simply washed, but not peeled.
3. Spread whole dried vegetables and onion halves on the foil, carefully fasten the foil to the sides.
4. We bake forty-five minutes at 180 degrees.
5. At the expiration of the time allotted for cooking, carefully remove the vegetables from the foil, cool them.
6. Carefully trim the peel of the vegetables at the base, free the peppers, eggplants and tomatoes from the peel.
7. Cut the baked and peeled vegetables into large chunks, spread on a flat dish, salt, sprinkle with olive oil.
Recipe 4. Vegetables in a foil in the oven “Cauliflower, leek, zucchini”
Ingredients:
• one young zucchini;
• two cloves of garlic;
• two tomatoes;
• one leek;
• a small bunch of dill and parsley;
• small cauliflower head;
• salt pepper;
• a quarter cup of vegetable oil;
• two celery stalks.
Preparation:
1. We wash the zucchini, cut off the tips. Without removing the peel, cut into thick (2-3 cm) half rings.
2. We clean celery stalks from hard fibers, cut into rings.
3. Split the cauliflower into florets.
4. Cut the white part of the leek into rings, cut the washed tomatoes into four or six parts (depending on the size of the tomatoes).
5. Rinse the dill and parsley, shake off the water and chop, pass the garlic through the press.
6. Put all the ingredients of the dish in a deep saucepan, add pepper and salt to taste, pour in oil, mix.
7. Cover the mold for baking with foil, lay out the vegetable mixture, cover it with another piece of foil, pinch the edges.
8. We bake thirty five minutes at 200 degrees.
Recipe 5. Vegetables in foil in the oven “Young potatoes, mushrooms, tomatoes”
Ingredients: • three tubers of young potatoes;
• two fleshy sweet peppers;
• 145 g of champignons;
• salt, soy sauce, ground pepper to taste;
• one tomato;
• fresh basil;
• vegetable oil;
• onion.
Preparation:
1. We do not peel new potatoes, but wash them thoroughly, so that no lumps of dirt remain. Cut into large slices.
2. Pepper wash, cut the stalk, scraping seeds. Cut into thick strips.
3. Peel the onion and cut it into half rings, wash my tomatoes and cut into small rings.
4. Spread the champignons in a colander, rinse, cut into four parts.
5. Basil rinsed and chopped.
6. Mix in a deep bowl the prepared vegetables and mushrooms, add salt, soy sauce, and ground pepper.
7. Divide the mixture into portions, each wrapped in a pre-prepared foil cut into the corresponding squares. Thoroughly wrap so that there are no holes left.
8. We warm the oven to 200 degrees, bake vegetables in foil for twenty-five minutes.
Recipe 6. Vegetables in a foil in the oven “Carrots, green beans, peppers”
Ingredients:
• two carrots;
• three tomatoes;
• three peppers;
• 210 g green beans;
• 70 ml of olive oil;
• salt and pepper to taste;
• 10 g of Provencal herbs;
• 5 g dried basil.
Preparation:
1. Immediately heat the oven to 200 degrees so that the vegetables are baked quickly and evenly.
2. Clean all vegetables. Cut carrots with thick ringlets, tomato slices, and pepper in broad strips.
3. If the beans are frozen, not fresh, we put it in a small container, pour boiling water for a minute, then drain the water.
4. Put all the vegetables in one bowl, put the green beans, dried basil, Provencal herbs, spices and salt, pour oil. Gently mix all ingredients.
5. We spread on several layers of foil vegetables, carefully fasten the sides.
6. Cook for twenty minutes.
Recipe 7. Vegetables in a foil in the oven “Courgettes, eggplants, spices”
Ingredients:
• eggplant;
• zucchini;
• Bell pepper;
• two tomatoes;
• onion;
• carrot;
• to taste garlic, salt, pepper;
• optional mushrooms;
• a teaspoon of curry and turmeric;
• 40 ml of lemon juice;
• olive oil.
Preparation:
1. Wash squash and eggplants, peel, cut off the tips, cut into large cubes.
2. Pepper, onion, carrot and tomato wash, peel, large chop.
3. Pour the oil into a saucepan, heat it, pour the vegetables, add turmeric, salt and curry, fry, stirring, until golden brown.
4. Put the roasted vegetables on a baking sheet covered with foil, carefully cover the vegetables on all sides, securing all the seams.
5. Cook at 220 degrees for ten or fifteen minutes.
6. Take out the baking sheet on the table, carefully cut the foil on top, put garlic cloves on top of the vegetables, sprinkle all the ingredients with lemon juice.
7. Turn down the gas to 160 degrees, keep the vegetables in the oven for another ten minutes.
Vegetables in Foil in the Oven - Tricks and Tips
In addition to mushrooms, absolutely any meat can be added to the dish:
• Bird. If you want to put chicken or turkey to the vegetables, rinse the meat, dry it, remove the fat, peel, film and cut into pieces. At will, the bird can be marinated or added without additional processing - in any case, the juice of vegetables will be enough to make the meat juicy and tasty.
• Beef. This meat is cooked for a long time, so it should be pre-fry after washing and cutting and then about an hour, after which you can spread it to the vegetables. But you can cut the meat into rather small cubes or thin strips and slightly beat off, then the heat treatment of the beef will not be needed before.
• Pork. The meat is tender and cooked fast enough. If pork is fatty, then no oils should be put in vegetables. The meat is washed, cut, quickly fried in a frying pan, then put to the vegetables.
• Stuffing. It can be simply spread over the surface of vegetables, mixed together with vegetables or form small meatballs. Some more tricks that will contribute to the preparation of delicious vegetables in foil:
• The main rule that should be followed when baking vegetables is the complete sealing of the products. That is, the vegetables should be wrapped in foil so that the juice could not drain, otherwise some products may remain harsh, dryish, and the dish itself can be burnt. To do this, press the edges very gently and smooth them with your fingers.
• If the foil is thin, it is better to fold it in two or three layers.
• It is advisable to warm up the oven in advance so that the vegetables are baked faster and more evenly.
• Try to cut vegetables of the same size - and the dish will look more beautiful, and all the ingredients will bake evenly.
• Try to choose fleshy vegetables - they are much tastier and juicier.
• You can not add greens in the cooking process, you can sprinkle it with a ready-made dish.
• Perfectly combined with vegetables oregano, marjoram, rosemary. Add them in small amounts for flavor and aroma.
• Out of season vegetables can buy ready-made vegetable mixes in stores, salt them, add spices and a little oil, and bake in foil.
• Vegetables baked in foil are tasty both hot and cold.
• Following the described recipes you can cook vegetables in foil not only in the oven, but also on the fire and even in a slow cooker.
