Oven Baked Vegetables
2 servings
45 minutes
Oven-baked vegetables are the embodiment of simplicity and flavor richness in Russian cuisine. This dish likely originates from village cooking traditions where fresh seasonal vegetables were baked to preserve their natural aroma and juiciness. Bell peppers, tomatoes, zucchini, and onions infused with spices and vegetable oil acquire a tender texture and sweet taste under the oven's heat. Thyme and garlic add refined aromatic notes, making the dish warming and cozy. Baked vegetables are perfect as a light standalone dish or as a side to meat or fish. They can be served hot to enjoy the warmth of fresh ingredients or chilled as a savory salad. This versatile dish can adorn any table with its simplicity and rich flavor.
1
Preheat the oven to 200 degrees.
2
Clean the bell pepper and cut it into large cubes.
- Bell pepper: 3 pieces
3
Cut the tomato into large semicircular slices.
- Tomatoes: 1 piece
4
Cut the onion into small half-moon slices.
- Onion: 1 piece
5
Slice the zucchini into thin slices.
- Zucchini: 1 piece
6
Peel the garlic and lightly crush it with the side of a knife.
- Garlic: 1 clove
7
Place all the vegetables in a baking dish. Add vegetable oil, herbs, salt, and mix.
- Vegetable oil: 3 tablespoons
- Fresh thyme: 1 sprig
- Salt: pinch
8
Bake for 20-30 minutes covered with a lid or foil, then another 15 minutes uncovered. The time is approximate — check that the vegetables are soft.
