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10 practical, delicious and healthy recipes

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Preparing baked vegetables is a great order for those who love practicality. After all, you can make a great shape and eat the food throughout the week. This way, you can save time in the kitchen and it is even easier to follow a healthy diet. To enjoy these advantages, check out the list of recipes below:

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1. garlic and oil baked vegetables

Ingredients

  • 1 carrot
  • 1 sweet potato
  • 1 aubergine
  • Sweet pepper to taste
  • Pumpkin casserole to taste
  • 10 pods
  • 2 courgettes
  • Broccoli to taste
  • 9 garlic cloves
  • Dehydrated garlic to taste
  • 50 ml of soy oil
  • 1 dessert spoon of salt

How to prepare

  1. Clean and cut all the vegetables and garlic. Put them on a platter and mix;
  2. Sprinkle the dried garlic, pour the oil and sprinkle the salt;
  3. Bake in preheated oven at 200°C for about 30 minutes or until vegetables brown.

2. Baked vegetables with rosemary, garlic and olive oil

Ingredients

  • 1 zucchini
  • 1 carrot
  • 1 onion
  • 1/2 red pepper
  • 3 garlic cloves
  • Olive oil to taste
  • Salt to taste
  • Black pepper to taste
  • Rosemary to taste

How to prepare

  1. Wash and cut the vegetables. Put them in a shape;
  2. Add the whole garlic cloves without peel, olive oil salt, black pepper and rosemary;
  3. Bake in a preheated oven at 200°C;
  4. After 20 minutes, stir well. Bake for another 20 minutes;

3. Baked vegetables with lemon-siciliano

Ingredients

  • 1 aubergine
  • 3 carrots
  • 4 onions
  • 1 pack of broccoli
  • 2 red peppers
  • 3 courgettes
  • Rosemary to taste
  • Garlic to taste
  • Lemon-sicilian to taste
  • Olive oil to taste
  • Rosemary to taste
  • Salt to taste
  • Black pepper to taste

How to prepare

  1. Wash and cut all the vegetables and transfer them into a shape;
  2. Add the garlic cloves with peel;
  3. Season with lemon-siciliano, olive oil, rosemary, salt and black pepper. Mix it;
  4. Bake in a preheated oven at 250°C for 1h or until the vegetables are al dente;
  5. Transfer the vegetables to a bowl, season with more lemon, salt, pepper and olive oil.

4. Baked vegetables with thyme

Ingredients

  • 300 g of small onions
  • 300 g of miniabobrinha
  • 300 g of miniberinjela
  • 200 g cherry tomatoes
  • 300 g of mini carrot
  • Ball potato to taste
  • 100 ml of oil
  • 3 branches of rosemary
  • 2 branches of thyme
  • Salt to taste

How to prepare

  1. Hygienize the vegetables. Cut the onions in half and the eggplants and courgettes into four pieces each;
  2. Put all the vegetables in one shape. Drizzle with olive oil and cover with rosemary and thyme;
  3. Season with salt and mix it all;
  4. Take it to roast for about 40 minutes;
  5. Remove the rosemary and thyme branches. Serve on a platter.

5. Roasted vegetables with spicy paprika

Ingredients

  • 1 sweet potato
  • 1 onion
  • 2 carrots
  • 1/4 pumpkin guinea pig
  • 1 garlic head
  • Salt to taste
  • Spicy paprika to taste
  • 3 tablespoons of oil
  • Rosemary to taste

How to prepare

  1. With the vegetables already cleaned, cut them, leaving the sweet potato a little smaller than the other items;
  2. Put them in a shape with the garlic in the center. Season with salt, paprika and olive oil;
  3. Bake in preheated oven at 200°C for 40 minutes. Turn the vegetables over without stirring the garlic;
  4. Season with more salt and paprika. If necessary, add more oil too. Cover with rosemary;
  5. Go back to the oven and bake for another 20 minutes.

6. Baked and crispy vegetables with special seasoning

Ingredients

  • 3 sweet potatoes
  • 1 zucchini
  • 2 carrots
  • 2 tablespoons garlic paste
  • 1 and 1/2 tablespoon sweet paprika
  • 1 tablespoon lemon pepper
  • Mustard to taste
  • 2 tablespoons of grated cheese
  • 1 tablespoon vinegar
  • Salt to taste
  • Olive oil to taste
  • Rosemary branches to taste

How to prepare

  1. Start by washing and cutting all the vegetables. Put them on a platter;
  2. Mix the other ingredients to form a seasoning paste;
  3. Add the folder to the platter and mix it all together. Add the rosemary and stir;
  4. Asse for about 30 minutes. Turn the vegetables in half the time.

7. Baked vegetables with olive oil and spices

Ingredients

  • 1 carrot
  • 1 zucchini
  • 1 piece of cauliflower
  • 2 radishes
  • Olive oil to taste
  • Salt to taste
  • 1/8 teaspoon cumin powder
  • 1/8 teaspoon cinnamon powder
  • Rosemary to taste

How to prepare

  1. Wash and cut all vegetables and place them in a separate baking dish. Season with olive oil and salt;
  2. Sprinkle cumin and cinnamon on the cauliflower;
  3. Rub some olive oil on the rosemary and debulk on the zucchini;
  4. With your hands, spread the oil over the vegetables without mixing them;
  5. Bake in preheated oven at 220°C for 20 minutes. Turn the vegetables in half the time.

8. Vegetables baked on aluminum foil

Ingredients

  • Papel-alumínio
  • Pumpkin cordage to chopped taste
  • 1 chopped carrot
  • Zucchini chopped to taste
  • 1 onion, sliced
  • 2 chopped potatoes
  • Chopped sweet potato to taste
  • 1 leek stalk in slices
  • Chopped garlic to taste
  • Chopped ginger to taste
  • Oregano to taste
  • 1 pinch of black pepper
  • 1 pinch of dehydrated parsley
  • 1 pinch of salt
  • Olive oil to taste

How to prepare

  1. Cover the bottom in a way with enough aluminum foil to wrap the vegetables. Reserve;
  2. Wash and chop all the vegetables. Put them in shape;
  3. Sprinkle the spices and water with the oil. Wrap the vegetables with the aluminum foil;
  4. Bake in the oven at 200°C for 40 minutes to 1 hour.

9. Vegetables baked with dumpling

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Ingredients

  • 1/2 small cape pumpkin
  • 1 aubergine
  • 6 cherry tomatoes
  • 4 medium potatoes
  • 2 medium carrots
  • 1 onion
  • 2 garlic heads
  • 300 g of minced meat
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup of ready-made farofa tea
  • 1 tablespoon of shoyu
  • 1 teaspoon mustard
  • Olive oil to taste
  • 1/2 tablespoon ready seasoning
  • 1 teaspoon of spicy paprika
  • Oregano to taste
  • 3 tablespoons of oil
  • Papel-alumínio

How to prepare

  1. Chop all the vegetables already sanitized and transfer them to a form, with the tomatoes on top of the eggplants. Reserve them;
  2. Put the meat in a bowl. Season with salt, black pepper, shoyu, mustard, farofa, olive oil and homemade seasoning. Mix it well;
  3. Shape the meat into little balls and transfer to the shape next to the vegetables;
  4. Season the vegetables with salt, spicy paprika, black pepper, oregano and olive oil. Mix the vegetables;
  5. Cover the baking pan with aluminum foil and bake in a preheated oven at 250°C for about 20 minutes.

10. Different roasted vegetables

Ingredients

  • 1 onion, sliced
  • 1/2 sliced carrot
  • 1/2 chopped cabbage
  • 1 piece of pumpkin capetia
  • 1/2 chopped pepper
  • Zucchini chopped to taste
  • Chopped potato to taste
  • Chopped beans to taste
  • Chopped garlic to taste
  • 1 pinch of salt
  • 1 pinch of oregano
  • 1 pinch of black pepper
  • 1 pinch of Bahian seasoning
  • 1 pinch of sweet paprika
  • Olive oil to taste
  • 4 egg whites
  • 4 gems
  • 2 tablespoons wheat flour
  • Parsley to taste

How to prepare

  1. Clean and cut all the vegetables. Transfer them into a form;
  2. Season with salt, oregano, black pepper, Bahian seasoning, sweet paprika and olive oil. Mix it;
  3. Bake in a preheated oven for about 30 minutes. Reserve;
  4. Beat the egg whites and gently incorporate the yolks and flour;
  5. Season with parsley, black pepper and salt;
  6. Cover the vegetables with the egg mixture and bake again for 10 minutes.

Now that you’ve checked these recipes, besides following them, you can also use your creativity and enjoy the vegetables that are messing around in your refrigerator. And, if you like practicality, see also how to make crepioca fit in a few minutes!

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