Vegetable Stew in the Sleeve for Baking Recipe
It is time for seasonal vegetables, and such a snack will undoubtedly be in demand. Bright, delicious and healthy!!! It is prepared quickly and without any problems!!!
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Instructions
  1. Young zucchini and eggplant cut into cubes. If you are afraid that the eggplant will be bitter, then cut off the skin.
  2. Wash vegetables, clean. Onions and bell peppers cut into cubes, hot pepper straws.
  3. Carrots are cut into small cubes or strips, tomatoes are diced.
  4. Put all the vegetables in a large bowl, add the chopped garlic, salt, sugar, soy sauce, ketchup, vegetable oil, vinegar. Mix everything.
  5. Put everything in the sleeve. Tie (fasten the ends). In some recipes, it is written that it is enough to put it in the sleeve and shake it. But I do this. The sleeve is not pierced, I believe that it is not sealed as it is. Put the sleeve on a baking sheet, put in the oven, bake at 190 degrees for 1 hour.
  6. Take out the sleeve with vegetables. They can be served immediately as a hot side dish. But I love these vegetables as a cold appetizer, a completely different taste.
  7. Serve the appetizer chilled. When serving, sprinkle with chopped garlic and herbs, I have dill and coriander.
  8. Bon Appetit!
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