Vegetables baked in foil
Источник фото: https://ru.123rf.com/profile_naltik
These vegetables baked in foil are made with a little secret. In order to make them soft and as tasty as possible, they are marinated for a very long time - more than an hour - in oil with seasonings.
As a result, zucchini and eggplant literally melt in your mouth, but they are still not perceived as too fatty. And baking in foil allows you to cook vegetables in the oven under the grill without drying them out. The dish is rich in flavor and very aromatic. Suitable for non-strict fasting days and vegetarian diets, and as a side dish for meat, fish and seafood.
Ингредиенты
Eggplant - 1 pc.
Zucchini - 1 pc.
Pepper - 400 g
Tomatoes - 250 g
Carrots - 1 pc.
Champignons - 2 pcs.
Onions - 1 pc.
Garlic - 1 clove
Chili pepper - 1 pc.
Parsley - to taste
Coarse salt - 1 tbsp.
Vegetable oil - 6 tbsp.
Рецепт
1. Cut the eggplant in half lengthwise, and then into discs about 1 cm thick.
2. Zucchini - pieces about the size of a thumb.
3. Peel the carrots and cut them into pieces approximately the same size as zucchini.
4. Remove the green tails, white partitions and seeds from the bell pepper and cut it into fairly large pieces. There is no need to cut green peppers for grilling.
5. Cut the champignons (I have a couple in the vegetable compartment of the refrigerator, although they are mushrooms - they won’t make it any worse in this dish) into halves.
6. Cut the onion into thick rings.
7. Coarsely chop the garlic and parsley.
8. Mix all the main ingredients, except tomatoes, with a large amount of vegetable oil and a level tablespoon of coarse salt. Add chili pepper. Marinate the vegetables in oil with salt and seasonings for at least an hour, or better yet, one and a half to two. We stir them about once every half hour.
9. At the end of marinating, drain excess liquid through a colander.
10. Preheat the oven to the temperature at which you usually grill. Mine is 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.
11. Cover the vegetables with foil and grill them on the top level with air circulation turned on for about 15 minutes (until the tomato skins burst).
12. After this, turn off the top layer of foil and grill for just a couple more minutes - until the degree of browning you desire. Before serving, vegetables baked in foil can be additionally peppered and sprinkled with oil.
13. This dish can, of course, be served piping hot.
14. But it will be tasty and warm, and even cold.