Oven vegetables: the secret formula never revealed

Welcome to Paulina Kitchen !! Today we are going to make baked vegetables , expert mode? And I have good news ... They are never going to hit the vegetables in the oven.

Stay because in this chapter we are going to make vegetables with a high level of details. We are going to show you all the tips you did not know and a fundamental one so that you never stick to the source of the oven.

This is part of a series of 4 videos that Paulina prepared for you where you will learn everything you have to know about vegetable recipes . If you are interested in watching the full video of baked vegetables on YouTube you can click here . Then they pass through the channel, the bell is subscribed and tightened so that nothing is lost because some incredible videos are coming !!

What are the best vegetables to cook in the oven?

Popes, onions, carrots, zucchinis, bullshit, eggplants ... that we do not think to peel, a sweet potato and garlic cloves . Stay that they will see what we are going to do and are going to be surprised.

In the end, almost all vegetables look good in the oven. No, lettuce no, they know what I mean and they can be creative. Pumpkin, mushrooms, leek, different types of peppers, tomato, you could continue all day without getting tired. Well now, I leave you with everything they need to make baked vegetables and are delicious! And if they like recipes with vegetables, they can pass through the Ratatouille that has no waste.

Steps to cook baked vegetables:

Step #1: The cutting

We divide vegetables into three groups: 

• Group 1 ( longest cooking ): Carrot, sweet potato and potatoes. The potato and sweet potatoes are peeled and well washed carrot.
• Group 2 ( intermediate cooking ): onions and bell
• Group 3 ( short cooking ): Zucchini and eggplant.

The cuts are going to depend on the cooking time and even if you do not believe it, we are going to cook all the vegetables together , at the same time and they will be perfect. In this order we are going to cut as follows:

Group 1: Carrots, sweet potatoes and baked potatoes

• Carrots: We cut into 1 cm slices. (more or less).
• Swatch: We also cut into 1.5 cm slices.
• Popes: Cut into the middle and then a little wider than the sweet potatoes.

Group 3: Zucchini and Berenjena in the baked

• Zucchini: We cut into 1.5 cm. (more or less) preventing us from getting finished slices.
• Berenjena: We will make a wide cut to keep your body until the end.

Group 2: Baked onion and bell

• Onion: we cut into large pieces, not to tell you that you send the whole or half. Huge pieces because if not, it will burn.
• Morrón: Cut the bell on how they like them! I tell them because this will look good anyway.

Step #2: Condimentar

Once the vegetables are accommodated in an oven fountain, we started seasoning:

• Olive oil on top, you don't need to put too much, it's just a touch.
• Salt
• Now you put the condiments that you like the most , do not take care of the amount, be generous and put it a lot.

I tell you the condiments that Paulina used:

• Paprika
• Thyme
• Freshly ground pepper
• A little smoked Merkén

Remember : free choice.

Step #3: Remove

At this time we will place the whole garlic, one by one by the fountain and between the vegetables. With clean hands we mix and remove everything very well. 

• This is a small tip 1 to take into account: well removed, well mixed because with this we will make each vegetable a small layer of oil around it. So we will not stick.

We accommodate everything. It is very important that after this all the vegetables are very comfortable, with their space by the source.

Step #4: Baked

Of course we have the preheated oven. The oven is always preheated. But this time we will have the hot oven.

• Tip 2 enters so that the vegetables are not hit: start the baked with the strong oven, to the fullest, then lower it.

You are going to cook the vegetables with the oven to the fullest. Very strong for 10 minutes, once this time we get off a little for 10 more minutes.

After 20 minutes:

About 20 minutes from cooking at 180-200 degrees with a moderate oven. Don't try to move a single vegetable! 

• Pay me up because the TIP 3 time comes here : Do not remove vegetables ahead of time.

If you try to take off the vegetables of the fountain, ahead of time, you will be hit. You are going to take them off when the vegetable tells you, when she allows you . Thus: we will try how the vegetables are, with a knife we will give it a little pushing of A Poquito and if you do not move it in peace and you continue to bake it.

When the time is either, with that tap it will take off and it means that you can already remove them. Prob it because not a single vegetable will be hit !

At the moment: 

They return to the oven. 15 or 20 more minutitos. If you want, only if you want, at the last moment of cooking you upload the oven to the fullest.

Ready! You have the secret formula of baked vegetables . The post!

What can we do with baked vegetables?

• Of course you can eat them like this, as they left the oven they are a pump.
• They can freeze them without any problem. To defrost them they put them in the microwave and come out excellent.
• With garlic you can use them wherever you want. The inside becomes a cremitic that goes with everything.
• They can prepare the best soup of their lives. You put the vegetables with a broth, the crushes.
• Another option is to get a sandwichito. Two pancitos, a avocado or mayonnaise and breaks!
• A warm salad , adding some arugula sheets, a fresh tomatito and becomes one of the public's favorite salads!
• Supported with vegetables, the beauty of the simple. Aggregals pasta and a splash of olive oil to vegetables 
• You bathe an egg and you get a tortillite. Spectacular!
• Rice and a little soy sauce + your baked vegetables?

I don't tell you more! These vegetables serve them for everything. It is essential that you know how to make these vegetables in the oven. Well done. Every thing where you have to stay. That nothing sticks.

Put the vegetable wave !!! Chau.