Vegetable cookies in the oven. The most delicious recipes for cooking vegetables baked in the oven. Vegetables baked in the oven in a pot - recipe with photos

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Recipe No. 1: pumpkin, potatoes, bell peppers and zucchini

For 9-10 servings we need:

Potatoes - 6 pcs. medium size
Pumpkin - a small whole fruit or a slice from a large zucchini (from 700 g)
Zucchini (or zucchini) - 1 pc. about 20 cm in length
Carrots - 2 pcs. large size
Bell pepper - 2 thick-walled vegetables
Garlic - 4-5 cloves
Hard cheese (finely grated) - ½ cup
Salt - 1 tbsp. spoon
Vegetable oil (preferably extra virgin olive or coconut) -3-4 tbsp. spoons
Baking dishes - 2 pcs., large, about 30*20 cm

How to cook: step by step with photos.

Preparing vegetables.

Wash all the vegetables. Peel the pumpkin and remove the seeds.

We also peel the potatoes. Leave the zucchini and bell pepper with the skin on.

We cut all the components into pieces of approximately equal thickness - about 2 cm:

Potatoes and pumpkin - in quarters.
Zucchini - in circles.
We peel the bell pepper from seeds, cut it into 4 parts lengthwise, and then across each long piece into pieces 2-2.5 cm wide.

Don't forget about cheese!

Place a piece of cheese (50-70 g) in the freezer. Once frozen, it is easier to grate it on a fine grater to sprinkle on vegetables at the end of baking. Russian, Dutch, Parmesan will do.

Finely chop the garlic with a sharp knife. It's a matter of minutes, but it's the pieces of garlic that make vegetables tastier. Take your time to grab your abs.

We bake vegetables.

Cover deep and large baking dishes (about 30*20 cm) with foil. Without fanaticism, lubricate them with oil using a silicone brush. Takes about 1 tbsp. spoon for each.

We will have 2 batches for baking.

Batch #1 - Hard vegetables that require longer heating. We'll put them in the oven first. These are potatoes, pumpkin and carrots. Combine ingredients in a large bowl. Add ½ of a heap of finely chopped garlic, salt, pepper to taste, a little oil (up to 1 tablespoon) and mix.

Place the mixture on the bottom of the prepared form with foil and set to bake for 7-10 minutes - at a temperature of 230-250 degrees.

Batch No. 2 - a mixture of pieces of zucchini, bell pepper and the second half of chopped garlic. We will also add salt, pepper and mix this mix, adding 1 tbsp. a spoonful of butter.

After 10 minutes of baking the first batch, led by potatoes, remove the pan from the oven and quickly spread the second mixture over the hot vegetables. Return the vegetables to the oven for 20-25 minutes at the same temperature (230-250 Celsius).

The benchmark for readiness is softened potatoes and carrots: it’s easy to prick a piece with a fork.

5 minutes before it’s ready, take a piece of cheese out of the freezer and chop it finely. Sprinkle the molds with puffed cheese shavings 1-2 minutes before turning off the heat. This will give the cheese time to melt appetizingly.

Serve the vegetables hot. Get ready to receive generous praise from the first tasters!

This recipe adapts perfectly for winter. Remove the zucchini and add sweet potatoes to the first batch of baking if desired.
Or unusual cabbage - to accompany the bell pepper in the second part of the vegetables. Any kind will do: cauliflower, broccoli, Brussels sprouts.

Recipe No. 2: dietary baked vegetables

The approximate figures for KBJU are pleasantly dietary. For 1 serving no more than 120 kcal. Proteins - 3 g. Fats - 6 g. Carbohydrates - 12 g.

For 4-5 servings we need:

Broccoli - 1 small head (150-200 g)
Cauliflower - ½ small head (about 200 g)
Regular zucchini - 1 medium, about 18 cm long
Zucchini - 1 medium, about 18 cm long
Carrots - 2-3 pcs. average slim
Blue onion - ½ large onion
Vegetable oil - 2 tbsp. spoons
Balsamic vinegar (or lemon juice) - 2 tbsp. spoons
Salt, pepper, spices - to taste

We will tell you how to cook step by step.

In this recipe, single-layer and loose placement on the baking sheet is especially important.

Wash and dry the vegetables thoroughly. Cut both types of zucchini into pieces +/- 2.5 cm thick.

We separate curly cabbages into inflorescences similar in size to zucchini pieces. Peel the carrots and cut them a little thinner than the zucchini. Peel the onion and cut it into large cubes and lightly separate the onion petals with your fingers to create more volume.

Place all the vegetables in a large bowl. Add oil, vinegar, salt to the colorful mix and mix.

Preheat the oven to 220 degrees Celsius. Grease a baking sheet with oil. A brush or piece of gauze will help reduce the amount of fat. Distribute vegetables in 1 layer on a baking sheet. We lay out the pieces loosely so that there is a little space between them, as shown in the photo below.

Place the loaded baking sheet into the preheated oven for about 25 minutes.

These roasted vegetables are slightly savory and crisp up nicely from the heat. They look vaguely like fried ones. At the same time, they have much less fat and a richer taste.

At the end of baking, you can sprinkle with any of your favorite spices - black pepper, a mixture of peppers, curry, paprika or Italian herbs.
Lovers of fresh herbs will find it here too. Finely chop what you have on hand and crush the baked vegetables after turning off the heat. With cabbage and zucchini, we like the timeless classics: dill, parsley, cilantro, basil.

The great advantage of the recipe is its low calorie content and only 12 grams of carbohydrates per serving. Such vegetables will fit into the moderate stages of low-carb diets and are perfect for proper nutrition.
Another bonus of the dish is as much as 4 grams of dietary fiber in each serving. This is almost 14% of the average daily fiber intake for an adult.
In winter, dietary baked vegetables in the oven will not suffer even without zucchini. Just add 1 bell pepper, whole cloves of garlic and celery root. We don’t take much of the latter, about 1/6 of a large root vegetable, and cut it into carrot pieces.

Oven-baked vegetables are a tasty and healthy dish that every housewife should be able to prepare. In our article, we have collected interesting recipes for vegetable dishes that will help you maintain a beautiful figure and make your menu more varied.

Eggplants with vegetable sauce

You can use this dish as a main dish if you decide to stick to a diet or serve it before lunch as an appetizer. Thanks to their unusual taste, eggplants are suitable for a festive table and will be an excellent addition to strong drinks. Recipe:

Let's start with the sauce. Take six small tomatoes, make neat cuts on them, put them in boiling water for a few seconds, and then remove the skin from each. Peel one onion, two cloves of garlic, and cut the chili pepper in half and remove all seeds. Place the prepared vegetables in a food processor and chop. You should end up with a thick mass, which should be salted, peppered, and also seasoned with a few drops of vinegar and two to three tablespoons of olive oil.
Wash and cut two medium eggplants into rings. Before the pieces release their juices, dip them in the sauce and place them in rows in a baking dish.
Cover the vegetables with foil and place them in the preheated oven for half an hour.

Delicious vegetable dishes, the recipes for which you can read in this article, will help you out in any situation. Therefore, practice preparing them, and then surprise your loved ones with original tastes.

Vegetables in the oven

If you are collecting recipes for vegetable dishes for weight loss, then pay attention to this dish. It goes great with meat and fish because it contains healthy fiber. Thanks to vegetables, proteins are quickly absorbed and do not cause unnecessary heaviness. How to bake vegetables in the oven:

Cut one large eggplant, two peeled carrots and two young zucchini into rings.
Peel three potatoes and cut them into slices.
Divide ten cherry tomatoes in half.
Cut a bunch of green beans as desired.
In a separate bowl, combine four tablespoons of olive oil, a teaspoon of Italian herbs, salt, ground pepper and a tablespoon of lemon juice. By
Place the vegetables in a baking dish, pour the sauce over them and mix thoroughly. After that, cover them with foil and bake in a preheated oven for about 40 minutes.

After reading the recipes for vegetable dishes, start cooking. However, do not forget that you can rely on your own taste. Therefore, you can supplement the recipe with some components if you want.

Vegetable casserole in the oven

If you are always in a hurry and don’t have time to cook for yourself and your loved ones, then try dishes made from frozen vegetables. Recipes for mixed vegetables will help you save valuable time, and your lunches and dinners will remain healthy and tasty. Try this frozen vegetable casserole:

Boil one kilogram of vegetable mixture in salted water until half cooked (this may include cauliflower, green beans, carrots, green peas), then drain them in a colander and drain.
Grease a baking dish with vegetable oil and sprinkle the bottom and sides with breadcrumbs. Place vegetables in pan.
Beat three chicken eggs with 150 ml of milk, and then add 80 grams of grated cheese to the mixture and mix again. Pour the resulting sauce over the vegetables and sprinkle the same amount of hard cheese on top.
Place the pan in the oven and cook the casserole for about 20 minutes.

Serve the dish hot, sprinkled with fresh herbs.

Baked potatoes with eggplants in the oven

When choosing delicious recipes for vegetable dishes, we couldn’t help but think of baked potatoes. This dish will be an excellent side dish for meat, fish or poultry. Preparing vegetables is quite simple:

Peel four potatoes and cut into rings.
Also remove the skin from two zucchini and two eggplants and cut into not too thin circles.
Place the vegetables on a greased baking sheet in layers, and place the sweet bell pepper cut into rings on top.
Drizzle the vegetables with vegetable oil and place them in the oven for 40 minutes.
While the potatoes are baking, let's prepare the sauce. To do this, mix 200 grams of sour cream with four chopped cloves of garlic, fresh herbs, salt and any seasonings to taste.

When the vegetables are ready, place them on plates and generously pour sour cream sauce over them.

Zucchini with tomatoes in the oven

We are sure that you will really like this beautiful and tasty dish. Like other vegetable recipes, this one doesn’t require much effort. The dish is prepared very simply and quickly:

Vegetables with mushrooms in the oven

We offer you universal recipes for vegetable dishes that are suitable for all occasions. Vegetables with mushrooms baked in the oven fit into this category perfectly, so you should definitely try them.

Cut into rings or slices three eggplants, five tomatoes, three multi-colored bell peppers and two onions.
Roughly chop 300 grams of fresh champignons.
For the marinade, mix one tablespoon each of balsamic and apple cider vinegar, add salt, sugar and pepper to taste. You can also add a spoonful of dried Italian herbs for taste.
Place the prepared vegetables and mushrooms in a mold, pour the sauce over them and leave for 20 minutes. After that, bake them in the oven and serve.

We hope you enjoy the oven-baked vegetable recipes we have put together for you in this article.

Both as an independent dish and as a delicious side dish, vegetables baked in the oven is a simple and effective recipe. Nourishing, healthy, dietary vegetables will give you a whole range of flavors, especially if we cook them in the oven, without a lot of fat. We'll try to figure it out.

Oven Vegetable Recipes

For each time of year there is the most suitable recipe for vegetables in the oven. In the summer we can indulge ourselves in nothing, overeating on eggplants, tomatoes, zucchini, and bell peppers. And from autumn to spring comes the time of pumpkins, carrots, potatoes, beets, and cabbage. Previously, it was this narrow range that made up our vegetable diet in the winter, but with the development of quick freezing technology, we can get the same or casserole from any frozen vegetables, as well as from fresh ones, which is important, because vegetables are in the diet of pregnant women or small children very important. And the geography of our preferences has expanded; you can bake five different types of cabbage, finding new shades of taste in each of them.

What is the secret to properly cooking assorted vegetables in the oven? Always keep in mind that different types of vegetables require different cooking times. You must either combine vegetables with the same readiness period on one baking sheet, or subject the most resistant ones to separate heat treatment, for example, pre-fry or boil. Potatoes, beets, and carrots are considered to take the longest to process, while tomatoes are always added last.

It is also necessary to take into account all combinations of tastes with each other. Especially if you are preparing a vegetable side dish at the same time as a meat dish. The taste of one vegetable can favorably emphasize the taste of meat, giving it a new flavor, while another vegetable will simply hopelessly ruin everything.

There are several universal rules for roasting vegetables: do not salt them on the baking sheet, so that they do not release an excessive amount of water, and your stew does not turn into mush. Also, before starting cooking, vegetables must be thoroughly blotted with a paper towel, since the water remaining on the surface will begin to boil, damaging the shell of the vegetable.

Vegetables cooked in the oven are so tasty that special and favorite recipes for their preparation are present in the cuisines of most peoples of the Mediterranean, the Caucasus, and, of course, Russia. Thanks to the cute Disney cartoon, ratatouille has become, of course, the most popular baked vegetable dish. This rustic, simple dish has pleased gourmets from all over the world. We may all have fallen under the spell of Remy the little rat, but not making ratatouille is simply a crime.

Ratatouille is a vegetable casserole in which all the vegetables are cut into rings of the same thickness. Mozzarella cheese or another similar cheese will help them bake. It's convenient to use mozzarella balls because they can be cut the same size as the vegetables. Before cooking, eggplants must be rid of their characteristic bitterness, which is completely unnecessary in the dish. To do this, generously sprinkle the eggplant slices with salt and set aside for half an hour. Excess salt will disappear after rinsing under running water. During this time, you will have time to prepare the sauce: fry one small onion in cubes in olive oil, add finely chopped bell peppers, diced tomatoes, peeled and seeded, and garlic. The sauce is stewed for about ten minutes, after which it can be brought to a homogeneous state using a blender, adding herbs. Pour half the sauce into a baking dish, place eggplants, tomatoes, zucchini, mozzarella in circles, alternating sequentially. Sprinkle olive oil on top, add chopped garlic and herbs. Cover the dish with foil and place in a hot (200 degrees) oven for an hour. Afterwards, the foil is removed and the dish is again placed in the oven until golden brown. The remaining sauce is served along with vegetables.

A baked appetizer of eggplant and champignons is also very popular. This is how it is done. Eggplants are prepared in the same way as for ratatouille, that is, they are kept in salt and washed. The baking dish is greased with oil, eggplant slices are placed on it in one layer, and a little salt is added. Place slices of champignons on top, then slices of tomatoes, brush with sour cream mixed with garlic and crush with grated cheese. It will be enough to preheat the oven to 180 degrees and place our dish in it for half an hour. When serving, sprinkle the finished columns with chopped herbs.

Recipes with photos

Vegetables cooked in the oven will look very impressive on the holiday table. Served in half an eggplant, this appetizer looks like a truly banquet dish, and can be prepared often. This dish is called kucherikas, which recalls its Greek origin.

Medium-sized eggplants are cut lengthwise so that each half has its own stalk. Immerse all the vegetables in salted boiling water and leave on the fire for 15 minutes (depending on size). At this time, mix any hard cheese, feta cheese or cottage cheese, spices, herbs, garlic, salt and a raw egg in a separate bowl. Add the eggplant pulp to the same mixture, which you get by scraping it out of the boiled halves with a spoon. Fill each boat with filling and place in the oven for half an hour. When serving, you can pour tomato sauce over the eggplant or add tomatoes baked next to it.

The combination of cheese, bell pepper and eggplant can be effectively presented in the form of a fan. This time we boil not halves, but fruits cut into strips, which remain intact near the stem. Layer the eggplant slices with pieces of cheese, pepper, and you can also use smoked brisket. Bake for literally fifteen minutes and serve for serving. If you include such a dish in your child’s proper nutrition menu, then fatty meat can be excluded.

Baked vegetables in the oven are a simple, tasty and healthy meal, ideal for both home and holiday tables.

When choosing which of the thousand and one dish options to prepare, I settled on Italian antipasti - in this article you will find a step-by-step recipe with photos.

And, of course, a few more ways to diversify all these eggplants, peppers and tomatoes that have nowhere to go in the summer.

As for me, Italian cuisine is the empress of cooking.

You will not find in it the crazy mixes of butter, cream and cheeses in one bottle, characteristic of the French one.

But you will find a lot of slow-cooked (I’m talking about good pasta made from durum wheat), Mediterranean spices, olive oil, etc.

The latter are marinated, grilled and served hot or cold before pasta.

This is where the traditional name comes from"antipasti" - anti - before, pasti - paste.

What could be tastier than a piece of ciabatta soaked in olive oil and a portion of aromatic vegetables sprinkled with Parmesan cheese?

If your mouth isn't watering yet, then we're coming to you.

Homemade antipasti - baked vegetables in the oven, recipe with photos step by step

Vegetables for antipasti

So, you will need:

1 eggplant
1 zucchini
3-4 small bell peppers
1 onion
Several champignons
head of garlic
Lime or lemon juice
Olive oil
A third of a bunch of basil
Coarse sea salt
Blend of Provençal herbs

Step 1: prepare the vegetables

Chop the peppers, onions and champignons, leave the garlic in slices

Rinse thoroughly and dry with a paper towel.We divide into slices, but do not clean, but only remove the husk.Chop the onion into rings.

Cut small bell peppers into halves. If you have larger vegetables, use long strips.

We also cut too large champignons in half. Leave the small ones whole.

Cooking zucchini and eggplant

Transfer everything into a deep bowl.

Step 2: make the marinade

Marinade for antipasti

Mix three tablespoons of olive oil with a teaspoon of coarse sea salt and the same amount of Provençal herbs.

Add the juice of half a lemon. Leave the second half for serving.

Mix everything thoroughly

Pour the resulting dressing over the vegetables, mix thoroughly so that they are evenly saturated with oil. Leave for 15-20 minutes.

Step 3: put it in the oven

Place on a baking sheet

We will cook our baked vegetables in the oven on a baking sheet.

The classic antipasti recipe is grilled, but we found a smart alternative.

We cover the dishes with foil - just enough of it is needed so that you can cover the baking sheet on top.

The foil can be lightly sprinkled with olive oil, all vegetables. Save the onion rings for last.

Making an envelope from foil

Cover the baking sheet with foil and place in the oven for 15 minutes at 200 degrees.

After a quarter of an hour, the vegetables will become softer

After the time has passed, open it and let it cook for another half hour.

Step 4: Serve the antipasti

Cook open for another half hour

Place the antipasti on a plate, generously season with lemon juice, and sprinkle with finely chopped basil.

Our antipasti are ready!

Add a few pieces of cheese, olives, good company and enjoy a light Mediterranean dinner.

Tip: the appetizer is also served cold. First transfer it into a clean, sterilized container, add a small amount of lemon juice and olive oil and store in the refrigerator for no longer than five days.

You can bake potatoes, carrots, and sweet potatoes in the same way.

Vegetables baked in the oven in a pot - recipe with photos

Cooking in clay pots is popular in the Balkans.

You can stew any variety of vegetables in pots, adhering to a simple principle: all ingredients are added at the same time, cut into identical cubes.

Those that take longer to cook require pre-frying. The pot is placed in a cold oven.

Güvech

Bulgarian gyuvech

Gyuvech is the traditional name for dishes of Bulgarian, Romanian, and Moldavian cuisines, cooked in pots.

In Bulgaria, an egg is often beaten on top of the other ingredients.

It adds additional taste and charm to the dish; in this version you can completely do without it.

You will need:

1 zucchini
1 eggplant
2 potato tubers
2 bell peppers
4 medium tomatoes
1 onion
2 cloves garlic
A third of a bunch of parsley and dill
4 tbsp. l. olive oil
Salt, black pepper, bay leaf

Step 1:Cut the eggplants into cubes, add salt and leave for 10 minutes, then squeeze out the excess liquid - this will remove the bitterness from them.

Step 2: lightly fry peppers, onions and eggplants and place in a pot.

Step 3:Cut the potatoes into cubes and also place them in a bowl.

Step 4:Cut the zucchini into cubes and place on top of the potatoes.

Step 5:add salt, pepper, bay leaf and.

Step 6:Blanch the tomatoes, peel them, chop them finely and put them in a pot.

Step 7:Chop the greens, grate the garlic and sprinkle on the vegetables.

Step 8:pour in 100 ml of water and 100 ml of tomato juice.

Step 9:turn on the oven and simmer at 200 degrees for 40 minutes.

In earthenware dishes retain maximum usefulness

Tip: vegetables cooked in pots practically do not burn and retain maximum beneficial properties - they are not fried, boiled, or baked, but simmer in their own juice.

Vegetables baked in the oven with sour cream - recipe with photos step by step

Roasted vegetables on their own almost always turn out well, but sour cream sauce and a top of Parmesan cheese will make them more satisfying.

Vegetables in sour cream sauce

Option #1: Broccoli and Potatoes

You will need:

4 potato tubers
2 carrots
400 g broccoli
Half a cup of green peas
100 g grated parmesan
100 g sour cream
1 onion
Mix of spices: savory, thyme, basil and oregano will fit perfectly
Salt

Step 1:Wash all the ingredients, clean them, cut them into rings. Divide the broccoli into florets.

Step 2:Place in layers in a baking dish. Green peas come last.

Step 3:Mix sour cream with salt and spices.

Step 4:Pour the sauce over the vegetables and sprinkle with cheese.

Step 5:place in the oven for 40-45 minutes at 200 degrees.

Option number 2: zucchini and eggplant

Sour cream will make the dish more filling

You will need:

5 potato tubers
2 zucchini
1 eggplant
2 bell peppers
4 tomatoes
3 cloves garlic
0.5 l sour cream
A teaspoon of black pepper, salt and Provençal herbs

Step 1:Lightly grease the bottom of the pan with olive oil.

Step 2:Place the first layer of thinly sliced potatoes, followed by zucchini, eggplant and other vegetables, except tomatoes. Lightly add salt and season each layer with spices.

Step 3:Grate the garlic on a fine grater and sprinkle evenly over the vegetable mixture.

Step 4:pour sour cream over the mixture.

Step 5:Cut the tomatoes into thin slices and place them in the final layer.

Step 6:place in the oven for an hour at 200 degrees.

A simple vegetable stew in the oven becomes a delicious dish if you add unusual spices to it.

Vegetables baked in a sleeve in the oven - recipe with photos

It's easier than ever to prepare delicious dishes using a baking sleeve

A plastic baking sleeve is the ideal choice for those who cannot call themselves kitchen fans.

What could be simpler: chop everything, pepper, salt, mix and put in the oven.

It will work out - this method of cooking helps preserve maximum nutrients.

Variations of vegetables for baking can be different - choose those that suit your taste. The cooking principle is the same.

The main thing to remember is that the correct baking temperature ranges from 200-230 degrees.

You will need:

3 potato tubers
1 bell pepper
200 g cauliflower or broccoli
2 tomatoes
1 eggplant
1 onion
1 carrot
4 tbsp. l. olive oil
Salt, black pepper, Provençal herbs to taste

Place all the ingredients in a sleeve and place in the oven.

Step 1:Wash the vegetables, peel them if necessary and cut them into cubes.

Step 2:put in a deep bowl, salt, pepper, add spices and oil. Mix everything thoroughly.

Step 3:transfer it to the sleeve. Close carefully and place in a mold or on a baking sheet.

Step 4:place in the oven for 40 minutes.

Advice: give preference to sleeves from European manufacturers labeled “environmentally friendly”.

Variations of vegetables may be different

Frozen vegetables baked in the oven

Frozen vegetables baked with cheese

Tip: instead of sour cream, you can use bechamel sauce based on milk, butter and flour. Its subtle French taste will make the dish more refined.

As you can see, cooking in the oven is easy!

Simple, fast, tasty and healthy

Convincing someone about how healthy vegetables baked in the oven is is the same as proving the equality “twice two is four.” Everyone knows this very well. I would like to draw attention to other advantages of baked vegetables - simplicity and ease of preparation and, of course, amazing taste with a unique “oven” aroma.

You can bake any vegetables - from potatoes to celery. But potato recipes are a separate topic, “the immensity cannot be grasped” in one article, so I suggest focusing on traditional baking vegetables that are already on the menu of many cafes and restaurants: tomato, zucchini, eggplant, sweet pepper. It would be a stretch to include champignons here. This is not a vegetable at all, but its taste goes very well with the other ingredients and is often included in the “Oven-Baked Vegetables” dish. In decent catering places, vegetables are baked on the grill, but at home it can easily be replaced by a regular oven.

Whole oven-roasted vegetables

You need medium-sized tomatoes and peppers, small eggplants and large mushrooms. Those who like it “hot” can take a couple of hot peppers. Place washed vegetables (no need to peel anything!) on a baking sheet, add salt on top, sprinkle with vegetable oil and place in the oven. It’s good if there is a grill function, if not, put the vegetables first on the lower level, then move them to the top so that they brown to an appetizing crust. Bake for about 40 minutes. A sauce made from natural yogurt or fresh sour cream goes well with baked vegetables. To do this, you need to mix yogurt (sour cream) with a large amount of chopped herbs, add salt and pepper, and add a spoonful of soy sauce. Vegetables baked in the oven can be served as an independent dish or become a wonderful side dish for meat.

Vegetables baked in the oven. Recipe "Assorted"

Take 3 sweet peppers and tomatoes, 1 eggplant and 1 young zucchini. Rinse the vegetables thoroughly, remove the seeds from the peppers and cut them into large pieces, divide the tomatoes into 4-6 parts, cut the eggplant and zucchini into semicircles about 1 cm thick. The skin of a young zucchini does not need to be peeled off. It is recommended to soak eggplants before eating, but personally I prefer to peel them slightly to avoid bitterness (especially since the skin of baked eggplant still remains a bit tough). Place all the prepared vegetables in a bowl, add salt and pepper, and pour over vegetable oil (any oil will do, but olive oil is better). Place all this “beauty” on a baking sheet and bake the vegetables in the oven for 30-40 minutes. The holiday version of the recipe can be supplemented with mayonnaise and cheese. It will turn out very nicely if you make a very small hole in a closed package of mayonnaise in order to “shade” the surface of the vegetables with a thin stream. This must be done before putting the vegetables in the oven. You should sprinkle grated cheese 10 minutes before the vegetables are ready.

Salad “Adjarian style”

This is a continuation of the previous recipe (if the dish was prepared without cheese and mayonnaise). The basis of the salad will be vegetables baked in the oven, “Assorted”. You will also need: 100-150 g of peeled walnuts, 2-3 cloves of garlic, herbs (preferably cilantro, parsley), olive oil for dressing. Chop the walnuts (do not grind them into dust, but chop them so that you get small pieces). It is also better to finely chop the garlic rather than pass it through a press. Mix cooled baked vegetables with chopped nuts, garlic and herbs. Pour in oil and stir.

Bon appetit!