Oven Ingredients for Stewing Vegetables
- Eggplant 2 pieces
- Zucchini 2 pieces (small size)
- Red pepper 2 pieces
- Yellow pepper 2 pieces
- Onion 2 pieces
- Kohlrabi cabbage 2 pieces
- Garlic to taste
- Oil optional
- Salt to taste
- Spices to taste
- Main Ingredients: Eggplant, Cabbage, Onion, Pepper, Zucchini
Baking sheet or baking dish, kitchen knife, cutting board, hot pot holders.
Cooking stewed vegetables in the oven:
Step 1: prepare the vegetables.
Rinse all vegetables well, dry and peel. Cut the ponytails from the eggplant and zucchini, remove the seeds from the pepper, peel the onions and garlic, peel the kohlrabi cabbage in the same way as you would peel the potatoes, i.e. cut the top skin.
Then, all prepared vegetables should be cut into fairly large pieces. Only the cloves of garlic are best either halved, or cut into thin slices - slices.
Step 2: stew vegetables in the oven.
Set the oven to warm up 180 degrees Celsius.
Sprinkle the vegetables on a baking sheet (or in a baking dish), sprinkle them with salt, your favorite spices (this may be pepper or aromatic dried herbs) and pour over vegetable oil. Mix well and put in the oven to the middle level. Water does not need to be added, since the vegetables themselves will give the juice in which they will be stewed.
Cook vegetables in the oven for about one hour. But, most likely, you will need less time, because as soon as the vegetables are soft, they can be removed and served.
Step 3: Serve the stewed vegetables in the oven.
These are the stewed vegetables in the oven. Tasty, fragrant and healthy. Serve them as a side dish for almost anything: meat, poultry, fish, fried sausages, etc. And you can eat them as an independent dish, adding sour cream or tomato sauce.
Enjoy your meal!
- If you want vegetables to not brown at all, cover the baking sheet with foil.
- Instead of vegetable oil, you can add butter, and even fat, duck or pork, for example.