Oven-Baked Vegetables

Name: Oven-Baked Vegetables: Eggplant, Zucchini, Peppers and Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European
Ingredients: Eggplant 1; Zucchini 1; Onion 1; Garlic 1-2 cloves; Tomatoes 2-3; Bell peppers 2; Potatoes 2-3; Vegetable oil 50 ml; Salt, freshly ground black pepper, parsley to taste; Salt for soaking the eggplant 2 tbsp per 1 l of water (optional); Ground hot pepper a pinch (optional)

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Baked vegetables are a salad made from whatever vegetables are in season. At heart, it is simple, healthy vegetables baked in the oven with spices and vegetable oil. It is a tasty warm or hot vegetable dish that is easy to make and works well for a quick dinner. Baking is a wonderful way of cooking, usually without much extra fat, simply by the action of heat. Most foods turn out great baked.

For example, the familiar homemade vinaigrette salad is much tastier if you bake the vegetables instead of boiling them. The salad comes out flavorful and aromatic, and beets from the oven turn slightly sweet.

Nothing stops you from making a baked salad after work from prepared vegetables roasted in the oven, with fried onion. Ready vegetables with tomatoes added and sprinkled with herbs bake beautifully in the oven, giving a warm or hot baked salad of seasonal vegetables. Unlike vegetables stewed in a pot, these vegetables are not swimming in liquid. In fact, they make a luxurious side dish for meat, poultry or fish. Nutritionists talk about healthy eating and say that you should either make steamed vegetables or eat stewed vegetables. And a vegetable dish cooked in the oven suits the whole family.

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Ingredients

2 servings

Eggplant 1
Zucchini 1
Onion 1
Garlic 1-2 cloves
Tomatoes 2-3
Bell peppers 2
Potatoes 2-3
Vegetable oil 50 ml
Salt, freshly ground black pepper, parsley to taste
Salt for soaking the eggplant 2 tbsp per 1 l of water (optional)
Ground hot pepper a pinch (optional)

Step-by-step recipe

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Preparing the vegetables

This dish is made from vegetables that are already almost ready to eat. A microwave is very handy for cooking the vegetables, or use the oven if you have time.
Fry the eggplant. Wash it, cut off the stem end and slice into rounds. If you suspect the eggplant may be bitter, soak the slices in salted water for 15 minutes first, using 2 tbsp of salt (36 g) per 1 l of water, then squeeze them out and pat dry with a paper towel. Fry in vegetable oil over medium heat on both sides until golden.
Bake the potatoes in the microwave. Wash the potatoes, pierce them through with a knife in several places and put them on any microwave-safe plate. If your microwave has a program for jacket potatoes, use it. If not, just run the microwave for 6-8 minutes. The potatoes should cook through in that time, so check them with a knife. If needed, add 1-2 minutes, but be careful not to overcook them. The potatoes will shrivel and lose their fluffy texture, and the baked vegetables will turn mushy.
While the potatoes are cooking, peel the onion, cut it into thick strips and fry in vegetable oil over medium heat until golden.
Bake the pepper. Remove the seeds and microwave it until the outer skin lifts away. The pepper should become very soft. It usually takes 5-6 minutes.
Fry the zucchini. Peel the zucchini, cut it into rounds and fry in vegetable oil over medium heat until soft and golden.

Baking in the oven

Cut the vegetables for baking. Cut the tomatoes lengthwise into thin wedges. You don’t have to remove the seeds, but you can if you like. Cut the eggplant and zucchini rounds in half. Cut the pepper into fairly large pieces. Cut the potatoes into large chunks.
Arrange the vegetables in a baking dish. Grease a large baking dish with vegetable oil and layer all the vegetables in a mix: zucchini, eggplant, onion, tomato, pepper and potatoes. Sprinkle with finely chopped garlic, then season with salt and pepper. Toss the vegetables lightly, literally stirring them up. Press them down a little in the dish with your palms. Brush the top of the vegetables generously with vegetable oil.
Bake in an oven preheated to 200°C, uncovered, until the vegetables are soft. They will cook for about 15 minutes from the moment the liquid in the dish starts to bubble. The total cooking time is about 30 minutes.

Serving

You can bring the baked vegetables to the table right in the dish they were cooked in. Be sure to sprinkle them with finely chopped parsley. If you like some heat, sprinkle the finished dish with a pinch of ground hot pepper.
Among other things, these vegetables make a great side dish for shish kebab or grilled meat. They go very well with a cold eggplant appetizer and fresh white bread.

Calories and macros

470 kcal

Serving ≈ 780 g

Protein10 g9% of kcal
Fat25 g50% of kcal
Carbs46 g41% of kcal

100 g60 kcalProtein 1.2 gFat 3.1 gCarbs 5.8 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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