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Baked Vegetables

You can cook anything in the oven: from simple snacks to elaborate main dishes. Not only you can, but you should, as it is often quicker and easier, as well as more beneficial than cooking in a skillet. As for roasting vegetables, the oven can teach a thing or two to other kitchen appliances. Hence today, we would like to talk about making baked vegetables.

These vibrant baked vegetables are juicy and quick to put together. Plus, they are healthy and super delicious. Are you ready? Let’s cook some amazing dishes!

Cheesy Succotash

Ingredients:

  • 1 cup fresh or frozen green peas;
  • 7 oz (200 g) string beans;
  • 3 tbsp vegetable oil;
  • 2 yellow onions;
  • 3 garlic cloves;
  • 1 red bell pepper;
  • 7 oz (200 g) beef;
  • 2 oz (60 g) bacon;
  • 7 oz (200 g) grated hard cheese;
  • 3 ½ oz (100 g) croutons;
  • 1 cup cooked red beans;
  • 2 eggs;
  • 6 ¾ fl oz (200 ml) cream;
  • 9 oz (255 g) canned corn;
  • 1 cup vegetable or meat broth;
  • salt, ground black pepper to taste;
  • paprika to taste;
  • 1 bunch parsley;
  • ⅔ oz (20 g) butter.

Instructions:

  1. Cook beans and peas in boiling salted water until tender.
  2. Fry finely chopped onion, bell pepper, and garlic in a saucepan with vegetable oil for approximately 3 minutes. Add chopped beef, beans, corn, peas, and string beans.
  3. Mix and add hot broth. Season with salt, ground black pepper, and paprika and cook under a lid for 30 minutes over low heat.
  4. Place thinly sliced bacon on a baking sheet lined with parchment and bake in the oven for 7 minutes at 375 °F.
  5. Crumble croutons in a blender and mix them with grated cheese.
  6. Combine eggs, cream, chopped parsley, and fried bacon in a deep bowl.
  7. Grease a heat-resistant baking dish with butter. Place vegetables, cream, and egg mixture on it and sprinkle with croutons and cheese. Preheat the oven to 375 °F and bake for 20 minutes.

Baked Stuffed Potatoes

Ingredients:

  • 4 large potatoes;
  • 3 ½ oz (100 g) hard cheese;
  • 1 tsp butter;
  • 1 tbsp olive oil;
  • 9 oz (255 g) sauerkraut;
  • 1 green bell pepper;
  • 5 ¼ oz (150 g) bryndza;
  • 1 sour apple;
  • 1 yellow onion;
  • 2 tbsp peeled pumpkin seeds;
  • 1 bunch scallions;
  • 1 bunch parsley;
  • 3 ½ oz (100 g) cream (20% fat);
  • 7 oz (200 g) zucchini;
  • 2 tomatoes;
  • 1 tbsp capers;
  • salt, ground black pepper to taste;
  • ground nutmeg to taste.

Instructions:

  1. Rinse potatoes and pat them dry. Cut off their tops and remove the flesh using a teaspoon (the sides should be roughly a quarter of an inch thick). Grease the inside of each potato with butter and season with salt.
  2. For the sauerkraut filling, combine finely chopped cabbage and chopped green pepper with diced brynza, salt, and pepper to taste.
  3. To make the apple and onion filling, mix chopped scallions and parsley with grated apple, add pumpkin seeds, cream, salt, pepper, and nutmeg.
  4. For the zucchini filling, cut zucchini and tomatoes into small cubes, combine with capers, olive oil, salt, pepper, and 2 oz (60 g) of grated hard cheese.
  5. Stuff the potatoes with fillings, cover with their tops and wrap each in foil. Preheat the oven to 390 °F and bake for 30–40 minutes.
  6. Remove the foil, sprinkle the potatoes with grated cheese and pop them back in the oven for 10 more minutes.

Hasselback Potatoes and Carrots

Ingredients:

  • 5 potatoes;
  • 3 carrots;
  • ⅔ oz (20 g) thyme;
  • 3 bread slices;
  • 2 oz (60 g) nuts;
  • ⅔ oz (20 g) rosemary;
  • 2 garlic cloves;
  • 4 tbsp olive oil;
  • 1 oz (30 g) blue cheese;
  • herbs and spices to taste.

Instructions:

  1. Wash potatoes and pat them dry. Cut slits in the potatoes, leaving the bottom intact. Do the same with carrots.
  2. Combine rosemary, thyme, parsley, and garlic in a blender bowl. Add olive oil, salt, pepper, and paprika to taste. Blend at high speed.
  3. Put the vegetables on a baking sheet lined with parchment. Grease each potato and carrot generously with the fragrant mixture. Preheat the oven to 360 °F and bake for 50 minutes.
  4. Toast bread cut into cubes and nuts for 7 minutes in the oven preheated to 390 °F.
  5. Transfer the croutons and nuts into a blender bowl, add blue cheese, garlic, and crumble.
  6. Sprinkle the aromatic crumbs on the vegetables. Bake in the oven for 7 minutes at 360 °F.

Vegetables are amazing at making us healthy and full of strength and energy. Which of these recipes for baked vegetables are you most excited to try? Tell us in the comments.

 

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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