In the summer season, while all your favorite vegetables are available straight from the garden, we will cook eggplants, zucchini and bell peppers baked in the oven. Step-by-step recipe with a photo. Video recipe.
Vegetables, in any form of preparation, must be included in your diet every day. They contain many minerals and vitamins that are essential for the proper functioning of the human body. They are consumed raw, boiled, stewed and, of course, baked. The most delicious, and most importantly useful are baked vegetables in the oven. With this method of heat treatment, they retain their useful substances.
Vegetables cooked in the oven can simultaneously serve as a wonderful satisfying independent dish, as well as an excellent universal snack as a side dish for meat, fish, and poultry. In addition, it should be noted that the food is suitable for dietary and lean nutrition.
You can combine vegetables to your liking depending on the season. It can be various root vegetables, tomatoes, melons, legumes, all types of cabbage, garlic, herbs and much more. Often mushrooms, spices, cheese, sour cream, cream are added to the dish. There is nothing difficult in preparing such a dish. Any housewife can handle the recipe, incl. and inexperienced. Therefore, this recipe is for those who are just beginning to learn the "basics" of a culinary guru.
- Caloric content per 100 g - 75 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Eggplant - 1 pc.
- Salt - 0.5 tsp or to taste
- Sweet bell pepper - 2-3 pcs. depending on the size
- Ground black pepper - a pinch
- Bitter pepper - 1 pod
- Zucchini - 1 pc.
- Basil - a few twigs
- Vegetable oil - 3 tablespoons
- Mustard - 0.5 tsp
- Soy sauce - 2 tablespoons
- Garlic - 2-3 cloves
Step by step cooking vegetables (eggplant, zucchini, bell pepper) in the oven, recipe with photo:
1. Wash all vegetables, dry with a paper towel and cut: eggplants with zucchini into rings of 5-7 mm, and bell peppers into slices. Try to cut the vegetables to the same size to make the dish look prettier.
Remove the baffled seed box from the bell peppers. And from eggplants, after cutting, remove the bitterness, which is mainly present in ripe fruits. How to do this, you will find a detailed recipe on the pages of the site. Most often, salt is used for this, with which the fruits are sprinkled and left for 20-30 minutes. Then washed with running water.
2. In a container in which you will marinate vegetables, combine finely chopped basil, cloves of garlic and hot pepper. Add mustard, soy sauce and vegetable oil. Season with black pepper and salt.
3. Stir the spices well. If you wish, you can add any spices to taste.
4. Send the chopped vegetables to the container with the marinade, stir and leave to marinate for half an hour. Although you don't need to marinate them, you can send them to bake right away.
5. Place the pickled vegetables on a baking sheet and pour over the marinade. You can not pour out the whole marinade, but season the baked vegetables with it before serving.
Heat the oven to 180 degrees and send vegetables to bake for half an hour. Serve them warm or chilled, sprinkling with fresh herbs on the finished dish.
See also a video recipe on how to cook baked vegetables: zucchini, eggplant, tomatoes.
