Vegetables, Baked in the Oven “Beloved” Recipe
This is my favorite vegetable side dish, which I cook in summer and winter. The flavors of different vegetables are intertwined in it. Such a side dish always turns out with a bang, and when it is cooked, there is a delicious smell in the kitchen. You can cook with fresh and frozen vegetables. I present to your attention the winter version. In summer, cooked with fresh vegetables, it turns out even tastier. Delicious, both hot and cold.
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. First I want to say a few words about the composition of the dish. Every time I cook it, the composition of vegetables is different – from what is in the refrigerator or at hand. You can add cabbage, green beans, mushrooms or other vegetables. In summer, when vegetables are cheap, there are no problems at all. But for the winter version, which I want to show today, I specially freeze zucchini and eggplant cut into half rings, sliced tomatoes and large squares of bell pepper. Mandatory ingredients are potatoes, zucchini or eggplant, bell pepper, garlic, carrots and preferably tomatoes. Cauliflower, mushrooms and broccoli are usually bought frozen
  2. Cut the potatoes into thin slices, put them in a deep bowl, add salt and a little vegetable oil. I usually take sunflower oil and add a little olive oil.
  3. Place the potatoes on a baking sheet so that each piece lies separately.
  4. In the same bowl, spread the zucchini, salt to taste, add vegetable oil.
  5. We put the zucchini on a baking sheet along with the potatoes.
  6. With eggplants, do the same as with zucchini: add salt to taste, add vegetable oil.
  7. And put it on a baking sheet.
  8. Cut the garlic into slices.
  9. Put the potatoes, zucchini and eggplant on top.
  10. Add salt to the remaining vegetables, add vegetable oil and mix in a bowl.
  11. Place on top of a baking tray.
  12. Put the slices of tomatoes on top and put them in the oven for 30-40 minutes. Readiness is determined by the readiness of potatoes.
  13. Remove from the oven. Transfer to a bowl and mix so that the vegetables are soaked in each other’s juices. At this stage, if you feel that the dish is unsalted, you can add salt. At the same time, the longer the side dish is soaked before serving, the tastier it becomes. You can serve it both cold and hot. As an independent light dish or as a side dish to meat dishes.
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