Vegetables in any form must be included in the human diet daily. 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.
Oven-baked vegetables in foil are also a wonderful hearty dish, which also great for diet, and a universal side dish for meat, fish, poultry. Often, baked vegetables are served with rice mix (a mixture of white, brown, black cereals).
Foil vegetables in the oven - general cooking principles
You can combine vegetables according to 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, much more. Also, mushrooms, spices, sometimes cheeses, sour cream, cream are often added to the dish.
There is nothing complicated in preparing the dish. All vegetables are washed, peeled and cut. Vegetables are baked either in one large dish or in small portions. In the first case, the foil in a baking sheet or in a form is laid in two or three layers, vegetables are laid on top, the foil is wrapped and carefully fastened at the top or on the sides. In the second case, small pockets are made of foil, where vegetables are laid, and they are also carefully fastened.
Vegetables are baked in foil quite quickly, depending on the size of the slicing, the cooking time is from 20 to 50 minutes.
Recipe 1. Vegetables in a foil in the oven "Cherry, broccoli, asparagus"
Ingredients:
• 400 g broccoli;
• 300 g of cherry tomatoes;
• 220 g asparagus;
• 320 g of young carrots;
• to taste spices, salt, garlic.
• 35 ml of olive oil.
Cooking method:
1. All vegetables are thoroughly washed, peeled carrots and garlic.
2. Cut the asparagus into slices of three centimeters, carrots with rings, sort the broccoli into inflorescences, chop the garlic.
3. Put all prepared vegetables in a deep container, add spices, salt, oil, mix thoroughly.
4. We measure the foil size we need, grease the center with oil, put all the vegetables. We cover with a second sheet of foil of the same size, carefully fasten the edges of the lower and upper sheets.
5. Preheat the oven to 220 degrees. We spread the vegetables in foil on a baking sheet and send them to the oven. Cook for about twenty-five minutes.
Recipe 2. Vegetables in a foil in the oven "Tomatoes, champignons, zucchini"
Ingredients:
• 150 g of cherry;
• 150 g of small champignons;
• 130 g zucchini;
• to taste spices, salt, green onions, fresh basil;
• 2 tbsp. l butter.
Cooking method:
1. We prepare vegetables, herbs and champignons, wash them, dry them, cut off the ends of zucchini (if the fruit is already ripe, then we cut off the peel).
2. Cut the zucchini into rings, cut the cherry and champignon into two parts.
3. Finely chop the green onions and fresh basil, cut the feta cheese into cubes.
4. Put the greens, vegetables, mushrooms and feta cheese into a deep bowl, add salt, spices, mix.
5. We spread the vegetables in foil, put on top the butter, cut into pieces. We carefully pack all the ingredients without leaving a single gap so that the juice does not leak during baking.
6. We cook thirty minutes in the oven preheated to 195 degrees.
Recipe 3. Vegetables in foil in the oven "Eggplant, tomatoes, peppers"
Ingredients:
• three sweet peppers;
• four eggplants (always the same size);
• two onions;
• four tomatoes;
• salt, olive oil.
Cooking method:
1. Peel 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 on the sides.
4. Bake forty-five minutes at 180 degrees.
5. At the end of the time allotted for cooking, carefully remove the vegetables from the foil, cool them.
6. Carefully cut the peel of vegetables at the base, free peppers, eggplant and tomatoes from the peel.
7. Cut the baked and peeled vegetables in large pieces, spread on a flat dish, salt, sprinkle with olive oil.
Recipe 4. Vegetables in 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;
• a small head of cauliflower;
• salt pepper;
• a quarter cup of vegetable oil;
• two stalks of celery.
Cooking method:
1. Rinse the zucchini, cut the ends. Without removing the peel, cut into thick (2-3 cm) half rings.
2. Peel the stalks of celery from hard fibers, cut into rings.
3. We divide the cauliflower into inflorescences.
4. The white part of the leek is cut into rings, the washed tomatoes are cut into four or six parts (depending on the size of the tomatoes).
5. Rinse dill and parsley, shake off water and chop, garlic pass through a press.
6. Put all the components of the dish in a deep pan, add pepper and salt to taste, pour in the oil, mix.
7. We cover the mold for baking with foil, spread the vegetable mixture, cover with another piece of foil, pinch the edges.
8. 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;
• to taste salt, soy sauce, ground pepper;
• one tomato;
• fresh basil;
• vegetable oil;
• onion.
Cooking method:
1. We do not peel new potatoes, but rinse thoroughly so that there are no lumps of dirt left. Cut into large slices.
2. My pepper, we cut the stalk, we scraped the seeds. Cut into thick strips.
3. Peel the onion and cut into half rings, wash my tomatoes and cut into rings.
4. Spread champignons on a colander, rinse, cut into four parts.
5. Rinse and chop the basil.
6. Stir prepared vegetables and mushrooms in a deep bowl, add salt, soy sauce, ground pepper.
7. Divide the mixture into portions, each wrapped in a pre-prepared foil cut into the appropriate squares. Wrap carefully so that there are no holes.
8. We heat the oven to 200 degrees, bake the 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 of string beans;
• 70 ml of olive oil;
• to taste salt and pepper;
• 10 g of provence herbs;
• 5 g dried basil.
Cooking method:
1. Immediately preheat the oven to 200 degrees so that the vegetables are baked quickly and evenly.
2. We clean all the vegetables. We cut carrots into thick rings, tomatoes into slices, and pepper into wide strips.
3. If the beans are frozen, not fresh, put it in a small container, pour boiling water for a moment, and then drain the water.
4. Put all the vegetables in one bowl, put the green beans, dried basil, Provence herbs, spices and salt, and fill them with oil. Gently mix all the ingredients.
5. We spread vegetables on several layers of foil, carefully fix the sides.
6. Cook for twenty minutes.
Recipe 7. Vegetables in foil in the oven "Zucchini, eggplant, 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.
Cooking method:
1. We wash the zucchini and eggplant, remove the peel, cut the ends, cut into large cubes.
2. Pepper, onion, carrot and tomato, peel, chop coarsely.
3. Pour the oil into the stewpan, heat it, pour the vegetables, add turmeric, salt and hazel, fry, stirring, until golden.
4. We spread the fried vegetables on a baking sheet covered with foil, carefully cover the vegetables from all sides, fixing all the seams.
5. Cook at 220 degrees ten to fifteen minutes.
6. We take out the baking sheet on the table, gently cut the foil on top, put garlic cloves on top of the vegetables, sprinkle all the ingredients with lemon juice.
7. Reduce the gas to 160 degrees, keep the vegetables in the oven for another ten minutes.
Foil Vegetables in the Oven - Tips and Tricks
In addition to mushrooms, you can add absolutely any meat to the dish:
• Bird. If you want to put chicken or turkey to vegetables, it is enough to rinse the meat, dry it, remove the fat, skin, film and cut into pieces. Optionally, the bird can be pickled 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 rather long time, so it should be fried and washed for about an hour after washing and slicing, after which it can be spread to vegetables. But you can cut the meat into rather small cubes or thin strips and beat off slightly, then the beef will not need preliminary heat treatment.
• Pork. The meat is tender and cooks fast enough. If the pork is fat, then no oils should be put in vegetables. The meat is washed, cut, quickly fried in a pan, then put to vegetables.
• Stuffing. It can simply be distributed over the surface of vegetables, mixed with vegetables or formed into small meatballs.
Some more tricksthat will contribute to the preparation of delicious vegetables in the foil:
• The main rule that should be followed when baking vegetables is the complete sealing of products. That is, the vegetables should be wrapped in foil so that the juice can not leak out, otherwise some products may remain harsh, dry, and the dish itself may burn up. To do this, gently press the edges and iron them well with your fingers.
• If the foil is thin, it is best to fold it in two or three layers.
• It is advisable to preheat 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 prettier, and all the ingredients will bake evenly.
• Try to choose fleshy vegetables - they turn out much tastier and juicier.
• You can not add greens during the cooking process, you can sprinkle an already prepared dish with it.
• Perfectly combined with vegetables oregano, marjoram, rosemary. Add them in a small amount for taste and aroma.
• Off-season vegetables, you can buy ready-made vegetable mixes in stores, salt them, add spices and a little oil, and also 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 a fire and even in a slow cooker.
