Baked vegetables are delicious and nutritious, but you need to cook them properly to achieve this.
However, not all housewives succeed in making this seemingly simple dish.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told what mistakes can ruin a dish.
Slicing
It is important that the vegetables are baked evenly. But if the pieces are of different sizes and thicknesses, some portions may dry out, while others remain raw.
Dishes
It is best to bake peppers, tomatoes, eggplants and other vegetables in a glass (ceramic) dish or on parchment paper.
Volume
A large amount of vegetables in a tight container will result in the food being stewed rather than baked.
Ideally, place the blanks in one layer at a small distance from each other.
Oil
Not all vegetables release juice when heated. Therefore, their preparation involves the use of oil.
This applies to potatoes and eggplants, carrots. You can use vegetable or butter.
Temperature
The best results can be achieved by baking vegetables in an oven preheated to 180-200 degrees Celsius.
If you cook at 160-170 degrees, you can cook softer, but watery vegetables.
Temperatures above 220 degrees will cause the food to burn on the outside and remain raw on the inside.
It is also not recommended to mix vegetables frequently or cook different types of vegetables together at once.
Expert: Julia Arkhipova
