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Oven-baked vegetables on a baking sheet
According to this recipe, oven-baked vegetables on a baking sheet taste no different from those grilled. The secret lies in baking them specifically on a baking sheet, not in a dish with high sides, where the vegetables tend to steam or even boil. Moreover, nothing is salted before going into the oven, and after baking, they are drizzled with a special dressing that will create the final taste of this wonderful dish.
The recipe is also great because the vegetables can be chosen in any combination and at your discretion.
Cooking time 55 minutes.
Ingredients
Show ingredients
- eggplants - 250 g;
- broccoli - 100 g;
- bell pepper - 230 g;
- sweet carrot - 200 g;
- white onion - 150 g;
- green beans - 140 g;
- potatoes - 270 g;
- beetroot - 230 g;
- pieces of frozen sweet red pepper - 140 g.
Dressing:
- any odorless vegetable oil - 55 ml;
- soy sauce - 30 ml;
- garlic - 3 large cloves.
Preparation
- Prepare the ingredients for the oven-baked vegetables on a baking sheet. There are no restrictions on their quantity and assortment - you can remove something and replace it with a more suitable product. The green beans and broccoli should be blanched without salt for 1 minute beforehand. Frozen vegetables (in this example, sweet red pepper) should be used in a small portion primarily for color variety, but they will not add much flavor.
- Prepare the ingredients for the dressing and turn on the oven to 190 degrees.
- Since the ingredients include vegetables that require different cooking times, they should be cut into similar shapes but slightly different thicknesses so that they bake evenly. Therefore, first, cut the eggplant in half crosswise, then slice it into long sticks. The thickness should be 1.5-2 centimeters.
- Clean the bell pepper from seeds and cut into elongated strips 2-2.5 centimeters wide.
- Cut the carrot into long sticks narrower than the previous vegetables.
- Cut the potatoes to a similar thickness.
- And the beetroot.
- Slice the onion into rings of any thickness.
- Line the baking sheet with high-quality parchment paper. If it is not silicone-coated, brush it with vegetable oil. Lay out all groups of vegetables, including broccoli, without mixing them, so as not to deform them and to prevent the beetroot juice from staining the adjacent cut vegetables.
- Distribute the green beans on top.
- And the thawed red pepper. Place the baking sheet on the middle rack of the oven. There is no need to cover the vegetables - this way, they will acquire a pleasant outer crust with a soft center.
- Meanwhile, prepare the dressing by combining the oil with soy sauce and squeezing in the garlic.
- Mash the mixture with a spoon.
- After 50 minutes, all the vegetables will be ready - you can check this by piercing the hardest ones (the potatoes and beets) with a fork.
- Now, without waiting for it to cool, transfer the entire vegetable mix to a deep salad bowl. Drizzle the dressing over everything - the heat will immediately release a pleasant aroma of garlic and soy sauce.
- Now gently mix the vegetables so that each piece is coated in the oily mixture. It’s best to do this with your hands.
- Transfer the oven-baked vegetables on a baking sheet to a flat dish. All the components have baked perfectly, remaining whole, without turning into mush. The dressing, which can be called the main highlight of the dish, made the vegetables taste similar to those grilled. They will be a wonderful addition to any side dish, meat, or fish. And with a piece of bread - it’s a true delight, you must try!
