Tatiana: | October 19th, 2019 | 8:58 dp

Super recipe, absolutely everyone likes it! Thank you!
Answer: Tatyana, thank you!

Margarita: | March 2nd, 2019 | 2:18 pm

I add sprigs of cauliflower to vegetables, do it without foil and add a little water so that it doesn’t burn as it evaporates, sprinkle lemon juice on top so that there is no bland taste, and if you add garlic, then by the end of cooking
Answer: Margaret, thanks for your comment!

Lily: | December 30th, 2018 | 7:37 pm

I would change this recipe: cut the celery root into plates, 1-1.5 cm high, unpeeled onion (then, just squeeze the tuber hot), whole eggplants (then quickly remove the peel while hot and cut lengthwise into slices), tomatoes, peppers. In Turkey, the Turks treated me: fish and vegetables, all baked. Roasted celery is delicious
Answer: Lily, thanks for your comment! An interesting option!

Lana: | November 12th, 2018 | 4:07 pm

It turned out very tasty! Only I also added soy sauce to the marinade, it turned out almost like in the summer from the grill. Only blue ones (eggplants) must be salted in advance to make the glass bitter, then rinsed.
Answer: Lana, thanks for your comment!

Elena: | September 16th, 2018 | 6:09 pm

Thanks a lot for the recipe. Found it by accident. I just came from the market and bought (not even knowing what I would cook) all those vegetables that are in your recipe. Even my baking dish is the same. I have no doubt it will be delicious! I went to cook.
Answer: Elena, thanks for the comment!

Ella: | September 12th, 2018 | 10:21 am

Thank you very much!!! I'll try it immediately! Everything is in the oven! I look forward to and hope you enjoy!
Answer: Ella, thanks for your comment! Bon Appetit!

Tatiana: | July 5th, 2018 | 1:48 pm

I always cook vegetables this way. But only without mushrooms, because. I don't eat them at all. Very tasty and healthy 😋👍🍅🍆
Answer: Tatyana, bon appetit!

Xenia: | January 14th, 2018 | 8:16 pm

Is it possible to replace fresh champignons with marinated ones?
Answer: Ksenia, you can, but fresh or frozen is better.

Olga: | November 17th, 2017 | 1:18 pp

Great recipe. Thanks a lot! I added pumpkin instead of zucchini. Very tasty
Answer: Olga, thanks for the comment! Yes, you can add any vegetables, those that you like :).

Evgenia: | October 3rd, 2017 | 9:41 am

Unusually delicious ... now I will often cook vegetables according to this recipe ... And beautiful and fragrant !!! Thanks for the recipe👍
Answer: Evgenia, thanks for the feedback! Bon Appetit!

Karina: | September 21st, 2017 | 10:17 am

Daria, great recipe, thank you so much!
I tried to modernize for a more satisfying option: I added lightly fried chicken breast to the vegetables with cubes, champignons were replaced with dry mushrooms soaked in advance, I did not use zucchini. It turned out very tasty (although this is apparently a different recipe))) but maybe it will come in handy for someone ...
Thanks for your ideas!
Answer: Karina, thank you for the new version of this recipe!

Ludmila: | August 31st, 2017 | 11:34 pm

Thanks a lot for the recipe. I am writing a review in hot pursuit :), I just cooked and tried it. This is delicious. I also added carrots and yam/sweet potatoes. The carrot was superfluous, but the sweet potato fit in well. Thanks again for the recipe!
Answer: Lyudmila, thanks for the feedback! Bon Appetit! Interesting supplements you have))

Gulnoza: | August 6th, 2017 | 3:53 pm

Very tasty:-)
Answer: Gulnoza, bon appetit!

Olga: | July 27th, 2017 | 2:12 pm

You still need to focus on your oven. In my even 45 minutes at 210 degrees, it turned out to be too much - the vegetables were already too soft, but for the time being they were still blushing ... Nevertheless, in general, the recipe is interesting and not troublesome, I will try to cook it again, significantly reducing the cooking time.
Answer: Olga, thanks for the feedback! Yes, all ovens are different, you need to focus on the features of your own, it's true.

Alexander: | May 10th, 2017 | 2:50 am

These are by far the best grilled vegetables I have ever cooked! And the champignons turned out surprisingly delicious.
Answer: Alexander, bon appetit! According to this recipe, the vegetables are very tasty :)

Victoria: | April 26th, 2017 | 7:50 pm

Thanks for the recipe! Very tasty
Answer: Victoria, bon appetit!

Anastasia: | September 29th, 2016 | 6:39 dp

Thanks for the recipe. Ideal vegetables. I will cook often
Answer: Anastasia, bon appetit! :)

Elena: | September 27th, 2016 | 7:21 am

I want to thank you so much for this recipe! Made this yesterday and it came out delicious and quick! Added to my collection =)
Answer: Elena, bon appetit! :)

Everyone knows that there is nothing healthier and more nutritious than vegetables. They help a person to restore the composition of all useful substances and trace elements. In the summer, there is no lack of vitamins and recipes for using fresh products are very diverse. But in the cold season it is worth considering how and with what to make up for the lack of vitamins. Easy to cook vegetables in juicy soy brine in the oven as advised in the video

In winter, you don’t have to particularly choose, so both fresh greenhouse options and frozen ones are used. We suggest considering recipes on how to cook vegetables in foil in the oven from the products at hand.

Assorted vegetables in the oven in foil

Foil is the easiest way to bake foods. Vegetables baked in foil will not burn, but will, as it were, languish in their own juice, remaining soft, appetizing and retaining all the beneficial properties. The advantage of this recipe is that you can bake both fresh and frozen foods at the same time.

Ingredients:

1. Potato (large) - 2 pcs.
2. Onion - 1 pc.
3. Carrot - 1 pc.
4. Zucchini (small) - 1 pc.
5. Capi pepper - 1 pc.
6. Pumpkin - 100-200 gr
7. Broccoli - 1 mince
8. Brussels sprouts - 1 sprout
9. Tomatoes (small) -2 press
10. Salt, spices - to taste
11. Olive oil - optional

Cooking method - baking

Cuisine is global

Preparation time - 15-20 minutes

Cooking time - 50-60 minutes

Servings - 2

Cooking method

Prepare vegetables. All that needs to be cleaned from the skin and husk, rinse.

Disassemble the broccoli into inflorescences, cut the large Brussels sprouts into 2-4 parts if desired, and use the small heads whole. Divide the tomatoes in half.

Cut fresh young zucchini into slices. Medium carrots are also chopped into rings of medium thickness. Chop sweet pepper into strips.

Advice. Instead of capi, you can use any bell pepper or put them together.

Finely chop the onion head into half rings. Cut potatoes and pumpkin into small cubes or cubes, then they will bake better.

In a deep bowl, mix together all the preparations except the tomatoes. Season assorted with salt and spices to taste.

Advice. In order for the baked vegetables to cook at the same time and bake evenly, the size of the pieces used should be the same for all products.

Line a baking dish with foil. Spread the cut pieces over it. Arrange the tomato slices on top of the assortment. Drizzle lightly with vegetable oil.

Top the entire dish with foil, place it in the oven. Bake vegetables in it for about 40 minutes. Then remove the foil cover, and continue baking for another 10-15 minutes, allowing the top layer to brown a little.

Advice. The total cooking time will be individual in each case. How long you need to bake vegetables will depend on the volume and size of the products. But in any case, the minimum time is 30 minutes.

Allow the finished dish to cool slightly. Cheese lovers can put thin slices of cheese on top.

Arrange the baked products in the oven on portioned plates. Such a self-sufficient dish will become a tasty and light dinner. For a denser snack, such vegetables can be used as a side dish for meat.

An affordable and simple recipe for vegetables baked in foil can be found on the video

Vegetables in the sleeve with mushrooms

Vegetables in the oven can be cooked not only in foil, but also in the sleeve. Such recipes also turn out to be appetizing, juicy and vitamin. There are no restrictions on the use of products, as for foil, the composition is regulated by imagination and personal preferences.

Ingredients:

• Potatoes - 4-5 pcs.
• Champignons - 5-6 pcs.
• Eggplant - 3 pcs.
• Bulgarian pepper - 2 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 1 clove
• Vegetable oil - 2-3 tons of spoons
• Salt - to taste

Cooking method

• Cut the eggplant into slices and pour salt water for a while. It is prepared so that natural bitterness leaves it.
• Prepare the rest of the vegetables by peeling them. Cut off the tails of the peppers, peel the fruits from seeds and partitions.
• For baking in a sleeve in the oven, cut all the products into large cubes.
• Place them in a large bowl. Salt to taste and brush with vegetable oil. Mix everything carefully.
• Put the vegetables in a baking dish. Secure it on both sides with clips.

Advice. If there is some oil left in the baking bag, then it is better to make a couple of pricks on top with a skewer so that the sleeve does not burst during cooking.

• Place the vegetable bag in the oven dish. Bake the dish in a preheated cabinet.
• Cook the side dish at 200C for 45 minutes.
• Serve hot roasted vegetables. From above, each serving can be crushed with chopped herbs.

Most often, vegetables in the oven are cooked without additional funds, because. easy to heat treatment, as you can see here

Vegetables are a useful product that can be found in any garden. They are added to, used as a side dish for second courses and chopped. We suggest using the oven to bake incredible and original dishes.

Top interesting recipes partly overlap with Italian and English cuisine. They can be used as a separate dish or served with or.

Each dish has a rich spectrum of nutrients, and with proper preparation, the fruits retain all their qualities. They are suitable for those who have stomach problems, and mothers will provide their children with a complete and nutritious diet.

It is best to bake delicious and fragrant vegetables with meat and spicy cheese in a home oven. The ingredients create a unique bouquet of magnificent and unique taste and bright and rich aroma.

It is used as a side dish for dinner or as an unusually tasty and healthy dish for any celebration. Show your friends your culinary skills and treat your tummies to a hearty light roast.

For this you will need the following products:

• tomato (1 pc.);
• potatoes (800 gr);
• zucchini (300 gr);
• eggplant (300 gr)
• carrots (120 gr);
• bell pepper (preferably different colors) (150 gr);
• medium onion (1 pc.);
• sour cream (3 tablespoons);
• garlic (2 - 3 teeth);
• greens (1 bunch);
• vegetable oil for marinade (2 tablespoons);
• eggs (2 pcs.);
• salt;
• spices.

Attention! If you do not like zucchini or eggplant, you can replace them with other products, such as broccoli or celery. Some professional chefs add canned corn or turnips.

We buy products and stock up on positive. Let's start creating a masterpiece. We add all the ingredients in turn. Lubricate the bottom of the baking sheet with oil and lay out all the vegetables evenly on the barrel.

1. We do not remove the skin from the zucchini and cut it into rings. Add to the dish.

2. We do the same with eggplant.

3. Cut the onion in the same way into medium rings.

4. Cut the tomato into circles.

5. Cut the potatoes into slices of medium thickness and put them on the bottom of the baking sheet.

6. Remove the seeds from the bell pepper and carefully cut it into rings.

7. Cut carrots. If it is large, it is necessary to cut it into semicircles. We chop the middle fruit with whole plates. We put all the vegetables sideways, at a slight angle. Alternate so that they are all evenly distributed on the baking sheet.

8. Separately, break the eggs and mix it with sour cream, salt and spices.

9. Beat the mass with a blender (or whisk).

10. Fill the whole cut with beaten egg thick.

11. Sprinkle a little greenery on top.

12. We bake all the cuts at a temperature of 200 ° C for about an hour.

13. Check readiness. To do this, pierce the potatoes with a sharp knife. He should soften up.

14. Grate the cheese on a coarse grater and chop the garlic. We evenly fall asleep all our creation (first cheese, then garlic) and again send it to the oven for 10 - 15 minutes.

Roasted vegetables are served hot. The dish turns out to be very satisfying, so it is recommended to serve bread slices and pickles. It can be used as a secondary dish for any ready-made products on any table.

Diet vegetables

Juicy and gorgeous vegetables baked in a home oven are perfect for all gourmets who follow a strict diet. The dish is incredibly tasty and very low in calories. Spicy and fragrant spices enhance the taste and make it incredibly piquant.

They can be a good addition to diet food (meat, steam cutlets, light soup) or become a separate diet.

To prepare this light and tasty casserole, you need to prepare the workplace and prepare all the necessary products:

• tomatoes (250 gr);
• homemade eggplant (250 gr);
• fresh zucchini (250 gr);
• onions (one medium head);
• sweet pepper with thick walls (250 gr);
• olive or vegetable oil (2 tablespoons);
• balsamic vinegar (2 tablespoons);
• medium-sized carrots (2 pcs.);
• garlic (one head);
• salt;
• spices.

Attention! The dish is dietary. Therefore, it is strongly not recommended to add mushrooms or other heavy foods there. They will harm the stomach and slow down healing.

We start cooking. First you need to wash all the fruits and grease the baking sheet. Lay out the ingredients one by one.

1. Kabak and eggplant are cut in exactly the same way. Remove the skin and cut into large pieces.

2. Chop the onion into medium pieces.

3. Remove the back and seeds from the bell pepper. We cut it into oblong pieces.

4. Cut the carrots into large rings (2 - 3 cm).

5. We chop the tomatoes into large slices.

6. Prepare the sauce. Mix balsamic vinegar, spices and oil. Everything is prepared in a small container. The components must be thoroughly mixed into a thick slurry.

7. Place all vegetables on a baking sheet. We do not cut the garlic, peel it from the husk and spread it whole.

8. We mix the whole consistency and send it to our oven to languish at a temperature of 200 o C. A baking sheet with slices should be inside for about 40 - 45 minutes.

The color of the fruit practically does not change. Diets have never been so enjoyable and nutritious.

How to cook vegetables in large chunks

The peculiarity of the recipe is that all the ingredients are cut into large and even pieces.

Diversify your menu and serve this great dish with cereals. And together with the meat, it will create an incredible and persistent taste.

For this you will need:

• large bell pepper with thick walls (3 pieces of different colors);
• tomato (1 pc.);
• medium-sized onion (1 pc.);
• fennel (1 medium tuber);
• zucchini (1 pc.);
• eggplant (1 pc.);
• carrots (1 pc.);
• any greens (1 bunch);
• vegetable or olive oil;
• garlic (1 prong);
• salt;
• spices.

First, let's prepare the vegetables. Wash them thoroughly in water and dry well. Then we take a sharp knife and begin to cut in any order.

1. Carefully cut zucchini and eggplant in half (along the fruit), then cut into large slices.

Attention! If you do not like eggplant or zucchini, you can replace them with potatoes. It won't spoil the taste.

2. We remove the seeds from the bell pepper and cut it into the largest possible pieces. We get rid of butts.

3. Cut the tomatoes in half or into 4 parts (depending on size).

4. Cut carrots into thick bars or circles.

5. Fennel, like a tomato, cut into either 2 or 4 parts.

6. Cut the onion into 4 large slices.

7. Finely chop the garlic and herbs.

8. Lubricate the bottom and sides of the baking sheet with oil.

9. Lay out the vegetables in random order.

10. Pour oil on top again.

11. Salt, add spices and sprinkle with herbs on top.

12. Mix well and send to the oven (200 o C) for 20 minutes.

13. While the dish is languishing inside, it should be mixed again after 10 minutes and add garlic.

The dish is ready. This mix will be an incredible discovery for the everyday menu. It is not only served as a granier, but also used as a topping for pizza, bruschettas or pasta seasoning. And it is also good to freeze for the winter.

Recipe for roasting vegetables in foil

Cooking a delicious and satisfying dinner using such an everyday household item as foil is very simple and fast. The main thing is to choose the right products and get to work:

• eggplant (1 pc.);
• half a large zucchini;
• tomato (5 medium fruits);
• bell pepper (2 pcs.);
• onion (1 medium head);
• mushrooms (champignons) (5 pcs.);
• garlic (2 teeth);
• vegetable or olive oil (2 tablespoons);
• salt;
• spices for vegetables;
• greens (1 bunch).

Before you start cooking, all products should be washed and dried. After that, cut and put them in a separate bowl in any order.

1. Zucchini. They need to be cut into large pieces.

2. Eggplant. Cut in the same way.

3. Cut the champignons into 4 parts. Hats do not separate from the stalks.

4. Tomatoes. Cut into 4 or 2 pieces. It all depends on the size.

Attention! Tomatoes provide a lot of moisture and so that they do not blur on a baking sheet, it is recommended to use hard varieties. Cream is perfect.

5. Pepper must be with thick barrels. It is also recommended to use beautiful fruits of different shades. Then, when baked, they will remain juicy, beautiful and fragrant. And the color won't change.

6. It is cut into two parts, the seeds are removed and cut large, into slices.

7. Cut the onion into 4 parts.

We fill the dish.

9. Chop the garlic in slices, salt and add spices to your taste preferences. Add frying oil.

10. We mix all the vegetables so that they are all saturated with an oily liquid.

11. Put the foil on the bottom of the baking sheet. We leave a small margin on one side (5 cm) (then we cover the dish with them). You can simply cover the bottom with one sheet of foil, and then cover the entire pan with another sheet.

12. Pour all chopped products into a mold and close them on top with a supply of foil. It doesn't have to be sealed. The main thing is that all the ingredients are covered tightly.

13. Bake them at a temperature of 200 ° C for about an hour.

14. We take out a baking sheet. Open the top layer of foil.

15. Bake for another 20 minutes.

Attention! If you want the fruits to become more tender and soft, you can brown them for another 10 minutes. The main thing is not to overdo it. Otherwise, instead of a hearty meal, you will get charred coals.

Foil really works wonders. Inside, any products turn into a real work of art. It can be eaten hot, or wait until the next morning. You don't need to prepare anything special. Just open the fridge and enjoy a great selection of hearty vegetables.

Cooking vegetables in the sleeve

The fastest way to cook something quick and incredibly delicious is to use cling film to create a unique masterpiece - vegetables in your sleeve. This dish is well digested in the stomach and is well suited for those who are on a strict diet. The film retains all the useful properties, and the heat of the oven makes the dish incredibly appetizing.

The recipe provides for any options, but this list is best:

• medium potatoes (3 pcs.);
• medium carrots (3 pcs.);
• onions (2 medium heads);
• multi-colored Bulgarian pepper (2 pcs.);
• broccoli (200 gr);
• young zucchini (3 pcs.);
• eggplant (1 pc.);
• greens (cooker's choice);
• olive or vegetable oil (2 tablespoons);
• garlic (3 teeth);
• salt;
• spices to taste.

All products must be prepared, washed well and peeled. Then we cut all the ingredients in any order and put them in a container.

1. Finely chop the onion.

2. Carrots in half rings or rings. They should be cut into large pieces.

3. Remove the ass from the pepper, cut it lengthwise, get rid of the seeds and cut each part also large.

4. Put the whole cauliflower or cut it coarsely.

5. If the potatoes are not very large, you can put them whole. Large tubers cut into large pieces.

6. Eggplant and zucchini cut into rings.

7. All this beauty must be salted, spices and oil added. Mix thoroughly so that the oil saturates all the ingredients.

9. We take a cling film (sleeve) and fill it with vegetables.

10. Bake the dish for 45 minutes at a temperature of 200 o C.

Attention! The ingredients can be stored in a ceramic bowl, and put on a baking sheet, cover with a sleeve and in the oven. Or pour from a container into cling film and bake in it. As you wish.

Vegetables are baked evenly and have very useful properties. Even gourmets will appreciate this great taste and persistent aroma.

Grilled vegetables - tasty and fast

The grill grid in the oven will give the vegetables a beautiful shade and give you a new and unforgettable taste. Try this wonderful recipe and treat your loved ones to an extraordinary combination of products with a spicy marinade.

To do this, stock up on the following products:

• large zucchini (1 pc.);
• large eggplant (1 pc.);
• red onion (1 pc.);
• tomato (1 medium fruit);
• bell pepper large, thick-skinned (1 pc.);
• vegetable oil (for marinade);
• wine vinegar (2 tablespoons);
• soy sauce (1 tablespoon);
• honey (liquid) (1 teaspoon);
• salt;
• spices to taste;
• greens (cooker's choice).

The first step is to wash all the vegetables and dry them well. While they dry, prepare the marinade. To do this, mix:

• soy sauce;
• butter;
• vinegar;
• finely chopped greens.

Attention! We choose greens to taste. You can chop up not 1 bunch, but mix several types. For example, parsley, dill and basil. The main thing is not to overdo it so that all the ingredients in the marinade are evenly distributed, and do not clog each other.

Set aside the marinade and move on to the vegetables.

1. Cut the zucchini and eggplant in circles.

2. Cut off the butt of the pepper, remove the seeds and cut into rings.

3. We divide the onion into 8 parts.

4. Cut the tomato into 4 parts.

5. We dip the finished cut into the marinade in turn (each piece) and put it on the grill. You can use a brush. Who is comfortable.

6. Bake pickled vegetables at a temperature of 250 ° C for 20 minutes.

7. Turn over each piece and cook again for 20 minutes.

Arrange the dish on plates and serve. It goes well with meat products and fish. It can also be consumed alone or used to freeze for the winter.

Only in the oven the full potential of the products is revealed. Roasted vegetables are the perfect accompaniment to any cuisine. Ordinary dishes will turn into a real holiday, and their taste and rich aroma will give an unforgettable experience.

Children will receive a full, tasty and nutritious breakfast. Athletes will be able to consume not only healthy, but also nutritious food, and people who have stomach problems will diversify their diet.

Cook with love, take care of yourself and check out our Just Smak website. Here you will find unique, delicious and healthy recipes for the whole family.

If you really like vegetables, but are already tired of boiled vegetables, then it is better to cook them in the oven. So, they say, and it turns out more tender, and more vitamins are preserved. Don't believe? Let's check together!

Fragrant vegetables in the oven under foil

A lot of fruits - and in the end, an insanely delicious result. Juicy tomatoes, sweet peppers, delicious zucchini and fresh herbs. All this with a spicy touch is already almost on your table!

How to cook:

Tip: you can add grated cheese in the last fifteen minutes.

How to bake whole vegetables in foil

If you are cooking something like chicken or turkey in the oven, or some kind of meatloaf, then it will be nice if you serve the whole fruit as a side dish. We share the recipe!

How to cook:

Tip: When buying vegetables, pay attention to their size. You need to select the same fruits so that they bake evenly.

Bake with potatoes

Not just vegetables, but this time some more root vegetables. We complement light vegetables with hearty and rich potatoes. It will be delicious!

How to cook:

1. Peel and wash the potatoes, cut into slices of the same thickness.
2. Rinse the tomatoes and cut them in halves.
3. Peel the skin off the carrots, cut into rings.
4. Rinse the eggplant and cut into halves of the rings.
5. Rinse the zucchini, too, chop like eggplant.
6. Rinse the beans and remove the stems with a sharp knife.
7. Next, cut each pod into 2-3 pieces, depending on the size.
8. Combine oil, herbs and lemon juice in a separate bowl.
9. Put all the vegetables there and mix by hand.
10. Transfer them to a baking sheet or dish and cover with foil.
11. Put in the oven for forty minutes at 200 degrees.
12. After the time has passed, you can apply.

Tip: To make the vegetables spicy, you can add a little red ground pepper to the oil.

You can bake meat with vegetables, then you will get a full-fledged dish, and you can immediately bring it to the guests to the table. But since all of our options are designed for about one hour, it is better to use chicken or turkey fillets to speed up cooking.

It will be very tasty if you serve some chilled sauce with today's dish. It can be made from just about anything. It can be sour cream, yogurt, greens, garlic, tomatoes and even jam or jam!

Vegetables are very light and tender when they are baked. If you sprinkle them with oil and sprinkle with spices, then in general you get real bliss. It is impossible to describe in words, you just need to try! Be sure to do this as soon as you have free time.

Step 1: prepare the ingredients.

First of all, turn on and preheat the oven to 220 degrees Celsius. Then, using a sharp kitchen knife, peel the potatoes, carrots and garlic. In zucchini, eggplant, as well as lettuce pepper, we remove the stalks and gut the latter from the seeds. Then we wash these products together with tomatoes under cold running water, dry them with paper kitchen towels, put them in turn on a cutting board and chop. Slicing form special doesn't matter, it can be slices, cubes, straws or whatever you like. But the size should be more accurate, for example, potatoes in pieces of 2 centimeters in size, carrots in 1 centimeter, zucchini, eggplant and tomatoes can be chopped coarsely up to 3 centimeters.
As for garlic, there are several options: finely chop or cut into large layers. When all the vegetables are prepared, put them in a deep bowl, sprinkle with salt, ground black pepper, a mixture of dried herbs to taste, pour over 3 tablespoons of vegetable oil, mix everything thoroughly with clean hands and put on 2-3 minutes aside.

Step 2: Prepare vegetables baked in foil.

Now, using kitchen scissors, we cut 6 squares of 20 by 20 centimeters from food aluminum foil and distribute them on the kitchen table. In the center of each lay out equal-sized servings of vegetables.

In turn, lift the ends of the foil so that the pouches are obtained. Optionally, add 1 teaspoon of vegetable oil to each. We connect the edges, pinch them, forming a knot, and put on a non-stick baking sheet.

Next, we check the temperature of the oven and, if it is warmed up, we send the still raw dish there for 30 minutes. After the required time has elapsed, check the readiness of vegetables with a wooden kitchen skewer. This is easy to do, just open one of the bags. We introduce the end of a wooden stick into the pulp of the potato, it always bakes longer. If the skewer goes in gently, without pressure, you're done! We put kitchen gloves on our hands, rearrange the baking sheet on a cutting board previously placed on the kitchen table, and keep the fragrant food at room temperature for another 2-3 minutes. Serving this culinary masterpiece is up to you, you can serve it in foil or in portions on plates.

Step 3: serve vegetables baked in foil.

Vegetables baked in foil are served hot. They are served in foil or without it on portioned plates. This dish can be a main vegetarian dish, an ideal side dish or a great addition to meat, poultry, fish, cereals from various cereals or pasta. Enjoy healthy food!
Bon Appetit!

Bags with vegetables can be baked in the coals or on the grill;

You can make your own dried herb mix for vegetables by simply mixing dried sumac, paprika, marjoram, basil, cumin, nutmeg, ginger, cloves, sage, oregano, parsley, dill and allspice. Optionally, the set of spices can be changed;

The ideal replacement for vegetable oil is melted butter;

Sometimes coarsely chopped dill, parsley, cilantro, marjoram or basil are added to vegetables;

It will turn out very tasty if you put a little goat cheese or feta cheese in each bag with vegetables;

Very often, finely chopped chicken or boneless fish (the size of each piece is not more than 2 centimeters) is added to the vegetable mixture.