Vegetables Baked In Foil - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Vegetables baked in foil are good both as a side dish and as an independent dish. Marinating in oil makes them especially tasty.

Ingredients

Eggplant - 1 pc.

Zucchini - 1 pc.

Pepper - 400 g

Tomatoes - 250 g

Carrots - 1 pc.

Champignons - 2 pcs.

Bulb onions - 1 pc.

Garlic - 1 clove

Chili pepper - 1 pc.

Parsley - to taste

Coarse salt - 1 tbsp

Vegetable oil - 6 tablespoons

• 62 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step by step recipe with photo

These foil-baked vegetables are made with a little secret. To make them soft and as tasty as possible, they are marinated in oil with spices for a very long time - more than an hour. As a result, zucchini and eggplants literally melt in your mouth, but they still don't feel too oily. And baking in foil allows you to cook vegetables in the oven under the grill without overdrying them. The dish comes out with a rich taste, very aromatic. Suitable for both lax days of fasting and vegetarian diets, and as a side dish for meat, fish and seafood.

Cut the eggplant in half lengthwise, and then with washers about 1 cm thick.

Zucchini - in pieces about the size of a thumb.

Peel the carrots and cut them into pieces of about the same size as the zucchini.

Remove the green tails, white partitions and seeds from bell pepper and cut it into rather large pieces. Do not cut green peppers for grilling.

Champignons (I have a couple in the vegetable compartment of the refrigerator, although they are mushrooms - they won't be worse in this dish) cut in half.

Cut the onion into thick rings.

Chop the garlic and parsley.

We mix all the main ingredients, except the tomatoes, with a lot of vegetable oil and a tablespoon of coarse crystalline salt without top. Add the chili pepper. We marinate vegetables in oil with salt and seasonings for at least an hour, or better - one and a half or two. We stir them about once in half an hour.

At the end of the marinating, drain the excess liquid through a colander.

We heat the oven to the temperature at which you usually grill. I have 300 C.

Place the pickled vegetables on a baking sheet on top of a layer of foil. Add tomatoes. If the tomatoes are large, they can be cut into halves or quarters.

Cover the vegetables with foil and grill them on the upper level with the air circulation on for about 15 minutes (before the tomato skins burst).

After that, turn off the top layer of foil and grill for just a couple of minutes - until the degree of roastiness you want. Before serving, vegetables baked in foil can be additionally pepper and sprinkled with oil.

You can, of course, serve this dish in the heat of the moment.

But it will be delicious and warm and even cold.