Vegetables in the oven

3 servings

20 minutes

Oven-baked vegetables are a simple yet surprisingly delicious dish that reflects the traditions of Russian cuisine. Baking in the oven preserves the natural taste and aroma of zucchini, eggplant, peppers, and cherry tomatoes, making them soft inside and slightly caramelized outside. This dish is perfect as a light dinner on its own or as a side to meat and fish. It is rich in vitamins, low in calories, and pairs well with various sauces and spices. Baked vegetables can be served with herbs and crispy bread, complemented by creamy or garlic sauce. This recipe is a true ode to seasonal produce, highlighting their freshness and naturalness.

Energy value per serving

• Calories: 122
• Proteins: 4.9g
• Fats: 0.8g
• Carbohydrates: 23.3g

Ingredients

• Zucchini: 2 pc
• Eggplants: 2 pc
• Sweet pepper: 2 pc
• Cherry tomatoes: 300 g
• Vegetable oil: to taste

Cooking steps

1. Slice zucchini and eggplant into 1 cm rounds, cut the pepper into wedges, and do not slice the cherry tomatoes.

   Required ingredients:

   • Zucchini: 2 pieces
   • Eggplants: 2 pieces
   • Sweet pepper: 2 pieces
   • Cherry tomatoes: 300 g

2. Place the vegetables on a greased baking sheet.

   Required ingredients:

   • Vegetable oil:  to taste

3. Place the baking tray in a preheated oven at 200–220 degrees for 10 minutes.

4. After 10 minutes, flip the vegetables and leave them in the oven for another 5-10 minutes.