Ingredients for cooking vegetables in the sleeve
- 3 medium sized potatoes
- Red bell pepper 1pc
- Cauliflower 5-6 large inflorescences
- Tomatoes 2 pcs
- Eggplant 1 pc
- 1 medium-sized carrot
- 1pcs medium size onions
- Olive oil 3 tbsp
- Salt to taste
- Spices (dill, parsley, etc.) to taste
- Main Ingredients: Eggplant, Potato, Carrot
Inventory:Roasting sleeve, Knife, Cutting board, Deep bowl, Toothpick, Oven, Baking sheet, Tacks
Cooking vegetables in the sleeve:
Step 1: Roasting sleeve.For this dish you will need a baking sleeve. It can be purchased in departments that sell foil, cling film, etc. In the sleeve, the dish is baked in its own juice and turns out to be very tasty and juicy, thereby preserving the maximum amount of nutrients in the products.
Step 2: Cook the vegetables.First of all, you need to wash the eggplant, cut off its tail and cut into rings about 1 cm thick, put them in a plate and add salt (so as not to be bitter). Next, wash, peel the potatoes and carrots and cut into large pieces (I really like baked carrots, so I always add more). So that the chopped potato does not darken, fill it with water. After, peel and chop the onions in large pieces, 2-3 cm in size. Wash the sweet pepper and cut it in half and remove the seed box, cut into pods. Tomatoes should also be washed thoroughly and cut into medium-sized cubes. Wash cauliflower and separate the inflorescences from each other, 6-7 large inflorescences are enough. All vegetables are cut and prepared. The number of products depends on your appetite and the preference of the products, so experiment.
Step 3: Prepare the sleeve.There are a couple of touches: put the vegetables in a deep bowl - salt, add spices to taste and olive oil 3 tbsp. Mix the entire mixture and transfer to a prepared sleeve. Tie the sleeve on both sides with a special ribbon (like candy), turn the edges of the bag down so that they do not touch the heating elements of the oven. Make 3-5 punctures with a toothpick in the upper part so that there is no complete “steam effect”. Place the sleeve on a baking sheet. Now he is ready to go to the preheated oven for 30-35 minutes at a temperature of about 200 degrees.
Step 4: Take out the sleeve with vegetables.
Step 5: .We take out our sleeve very carefully from the oven, using tacks. We cut the bag with a knife and take out the vegetables on a serving dish.
Step 7: Serve the vegetables in the sleeve.In my opinion, the dish succeeded, it turned out tasty and juicy! Serve the vegetables hot with any side dish. Garnish abundantly with herbs and serve. Enjoy your meal!
- - You can leave a small hole so that there is no complete “steam effect”.
- - Carefully read the instructions of the manufacturer of the baking sleeve (on the packaging) before using the sleeve. Typically, the package indicates the maximum temperature at which you can bake - do not exceed it.
- - So that the chopped potato does not darken, fill it with water.