Oven-Baked Vegetables in a Steam Sleeve

Healthy, light, dietary, delicious! Vegetables baked in a sleeve in the oven are a dish that is suitable for those who adhere to proper nutrition. Cooking in a sleeve allows you to preserve maximum beneficial properties in vegetables. They are baked under steam, retaining all the juices and flavor.
cook time: 45 min
Lucas Halstead
Oven-Baked Vegetables in a Steam Sleeve

Nutrition Facts (per serving)

82
Calories
5g
Fat
9g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 1 pc
Olive oil 3 tbsp
Salt to taste
Potato (average) 1 pc
Parsley to taste
Carrot 2 pc
Bulb onions (small) 2 pc
bell pepper 1 pc
Eggplant (large) 1 pc
Basil (dry) to taste
Herbal mixture (I have Mediterranean herbs (1 tsp.) to taste

Recipe instructions

Step 1

Step 1
How to bake vegetables in a sleeve in the oven? Prepare your food. Choose the proportions and set of vegetables as you wish; the quantity of each vegetable can be reduced or increased. Rinse the vegetables thoroughly under running water first.

Step 2

Step 2
Cut off the tail of the eggplant and cut the vegetable into slices. Place the chopped eggplant in a container of suitable size, add salt and stir. Leave the eggplant for 15 minutes. Drain the resulting liquid, rinse the eggplants and start cooking. In this simple way you will remove the bitterness from eggplant, which sometimes plagues this vegetable.

Step 3

Step 3
Peel the carrots and cut into slices. For baking, vegetables should not be cut finely so that they retain their shape when cooked in the sleeve.

Step 4

Step 4
Peel the onions, wash them, cut them into half rings. If the onion is large, then you can cut it into quarters (that is, cut the ring into 4 parts). Onions can be used in any color: white, blue, red. This doesnʼt really matter since it becomes colorless when baked.

Step 5

Step 5
Remove the green part and seeds from the bell pepper. Cut the vegetable into large strips.

Step 6

Step 6
Take a tomato that is not overripe, with dense pulp. Cut the tomato into large slices.

Step 7

Step 7
Wash the parsley, dry it, chop finely. Greens will give vegetables a spicy taste and aroma.

Step 8

Step 8
Peel the potatoes last so that they do not have time to darken before placing the vegetables in the sleeve. Cut the potatoes as desired. These can be large cubes, slices, or sticks.

Step 9

Step 9
Place the prepared vegetables and parsley into a deep, suitable-sized bowl. Add salt, basil and aromatic herbs, olive oil and stir. Choose herbs, spices, seasonings according to your desire and taste. Olive oil can be replaced with any other vegetable oil.

Step 10

Step 10
Cut the sleeve to the required size and tie it on one side. Lay out the vegetables and tie the sleeve on the other side. In this case, the sleeve should not be stuffed tightly; there should be free space for steam. You need to tie it tightly so that the juices cannot leak out during baking. Make several punctures in the top of the sleeve with a toothpick to allow steam to escape.

Step 11

Step 11
Bake the vegetables in an oven preheated to 180°C for about 25 minutes. You can check the readiness of vegetables by piercing the pieces with a skewer through the sleeve. Do not overcook the vegetables in the oven so that they do not overcook. Otherwise they will lose both shape and taste.

Step 12

Step 12
Remove the finished baked vegetables from the oven and let stand in the sleeve for 5 minutes. Then carefully cut the sleeve so as not to get burned by the steam. Place vegetables on a plate and serve. Bon appetit!

Additional rubrics

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