Perhaps, the most ancient way of preparation of vegetables is a roasting. Presently this method is also successfully used not only outdoors under the open sky, but also in house conditions in an oven. In order that it is correct to bake vegetables, it is necessary to tinker a little as preparation time at all vegetables a miscellaneous.
It is required to you
- Potatoes
- eggplants,
- squash,
- tomatoes
- onions
Instruction
1. Carefully to wash out potatoes under flowing water, on it there shouldn't be damages and spots. For further roasting don't rind vegetables. Dry potatoes by means of a paper towel and put on the warmed top part of an oven, on a lattice. Bake at a temperature of 180 degrees of 15-25 minutes (depends on potatoes size).
2. Eggplants and squash to wash and cut on circles. If vegetables not large, then it is possible to cut lengthways. The cut eggplants and squash to salt and leave in a bowl for 10-15 minutes. After that to wring out it from salty liquid and to send to the warmed oven (it is desirable on the lower shelf). It is possible to bake vegetables both on a lattice, and on a baking sheet within 15-20 minutes.
3. Fresh tomatoes and paprika don't need to be cleaned. It is good to wash and lay out on a baking tray (on a bottom to lay parchment paper), to bake in the oven warmed up to 180 degrees in the top part of an oven within 10 minutes. The thin skin has to crack.
4. Peel onions from a peel and cut on large rings, or on segments. It is necessary to bake onions on a lattice until ready (about 10 minutes).
5. The thin skin on ready vegetables has to char a little. The taste of the baked vegetables considerably differs from boiled, has pronounced taste. Before giving of potatoes, it is necessary to clean off a peel, other vegetables don't need to be cleaned. Useful and tasty vegetables are ready.