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 Vegetables, Fried in the Oven Recipe
In fact, this is a warm salad of vegetables. It is made easily and turns out delicious. Very variable-having understood the principle of cooking, you can use different ingredients of your choice and get a different taste, but always a great result.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut all the vegetables into large chunks. Beets and celery are thinner, so that they have time to bake at the same time with other ingredients.
    Cut all the vegetables into large chunks. Beets and celery are thinner, so that they have time to bake at the same time with other ingredients.
  2. Put the sliced beets in a separate bowl, lightly sprinkle with lemon juice and mix with vegetable oil. If this is not done, the beetroot will color all the other vegetables, and the salad will turn a dull brown color. I use this technique when preparing other dishes with beets (salads, vinaigrettes, etc.).
    Put the sliced beets in a separate bowl, lightly sprinkle with lemon juice and mix with vegetable oil. If this is not done, the beetroot will color all the other vegetables, and the salad will turn a dull brown color. I use this technique when preparing other dishes with beets (salads, vinaigrettes, etc.).
  3. Sprinkle the vegetables with spices to taste (I have hops-suneli, I think any seasoning for potatoes, Italian herbs, paprika, a mixture of peppers), add vegetable oil and mix well. Do not salt.
    Sprinkle the vegetables with spices to taste (I have hops-suneli, I think any seasoning for potatoes, Italian herbs, paprika, a mixture of peppers), add vegetable oil and mix well. Do not salt.
  4. We spread the vegetables on a baking sheet in one layer and send them to the oven for about 40 minutes at a temperature of 180 degrees. After 10-15 minutes, turn it over with a wooden spatula. The time and temperature depend on the quantity and composition of the ingredients and the characteristics of your oven. Vegetables should not dry out or burn.
    We spread the vegetables on a baking sheet in one layer and send them to the oven for about 40 minutes at a temperature of 180 degrees. After 10-15 minutes, turn it over with a wooden spatula. The time and temperature depend on the quantity and composition of the ingredients and the characteristics of your oven. Vegetables should not dry out or burn.
  5. Fry the peeled seeds in a frying pan or warm them in the microwave for about 1 minute until the characteristic aroma appears.
    Fry the peeled seeds in a frying pan or warm them in the microwave for about 1 minute until the characteristic aroma appears.
  6. Walnuts kernels are crushed with a rolling pin, blender or knife, mixed with seeds. Of course, in this salad, you can use any nuts or seeds to taste, also varying their amount.
    Walnuts kernels are crushed with a rolling pin, blender or knife, mixed with seeds. Of course, in this salad, you can use any nuts or seeds to taste, also varying their amount.
  7. Cut the cheese into 1cm cubes. Adyghe cheese is delicate in taste and melts easily. Depending on what kind of cheese you use, the final taste of the salad may vary. If you use cheese, the salad will be more salty and savory.
    Cut the cheese into 1cm cubes. Adyghe cheese is delicate in taste and melts easily. Depending on what kind of cheese you use, the final taste of the salad may vary. If you use cheese, the salad will be more salty and savory.
  8. Check the readiness of the vegetables by piercing large pieces with a knife, the knife should easily enter the piece of beetroot without effort. Add salt to the vegetables directly on the baking sheet and mix them. Put the vegetables on a platter or in plates, put the cheese on top of the hot vegetables and sprinkle with a mixture of nuts and seeds. If desired, you can add finely chopped greens, this will enliven our salad.
    Check the readiness of the vegetables by piercing large pieces with a knife, the knife should easily enter the piece of beetroot without effort. Add salt to the vegetables directly on the baking sheet and mix them. Put the vegetables on a platter or in plates, put the cheese on top of the hot vegetables and sprinkle with a mixture of nuts and seeds. If desired, you can add finely chopped greens, this will enliven our salad.
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