Best Baked Vegetables Turlu Furno Recipes

BAKED MIXED VEGETABLES

Steps:

• Heat 2 tblsps of butter in a saucepan.
• Add flour and stir till bubbly.
• Remove from fire and add milk all at once, stirring quickly with a wire whisk so that no lumps form.
• Return to fire and bring to a boil, stirring all the time.
• When the sauce thickens, remove from fire.
• Add 1/2 cup cheese, save the other half for topping.
• Cool slightly, add salt, pepper, lemon juice and sugar.
• Add cream (if using).
• Mix well.
• Put all the vegetables in an oven proof dish and pour the sauce over it.
• Stir lightly to coat the vegetables.
• Top with reserved cheese and dot with 1 tsp butter.
• Bake in a hot oven for 20 mins, finishing off under the grill for 5 mins, till the top is golden brown.

BAKED VEGETABLES WITH WHITE BEANS

Steps:

• Preheat oven to 400 degrees F.
• Blanch broccoli 2 minutes, remove with slotted spoon and plunge into cold water. Drain and pat dry; place in large bowl. Cook potatoes in same water about 7 minutes. Drain well and add to broccoli. Stir in tomatoes, white beans, and olives.
• In a small bowl, combine olive oil, garlic, salt, pepper, and red pepper flakes. Pour over vegetables and toss gently to coat. Season with basil and oregano to taste if you like.
• Spread half of vegetable mixture in a shallow 12x7" baking dish coated with cooking spray. Sprinkle with half the cheese. Spoon on remaining vegetables and top with remaining Parmesan.
• Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

BAKED (TANDOORI) VEGETABLES

Steps:

• Wash and peel (or scrub) the potatoes.
• Cut into small pieces and microwave them, covered, for about 6 minutes until half cooked.
• Prepare and cut all other vegetables into small pieces.
• Heat the oil in a saucepan on medium heat.
• Sauté cumin seeds, garlic and onions; stir until onions are translucent.
• Put the potatoes and vegetables in a large baking dish.
• Mix in the sautéed spices and the remaining seasonings (except garam masala).
• Bake covered at 400°F until the vegetables are tender (about ½ hour).
• (Stir the vegetables in between and sprinkle water if necessary.) Bake uncovered at 450°F for another 10 minutes to get a roasted look.
• Stir in garam masala.
• Garnish as desired and serve.
• Variation: Stir in 1 tablespoon of butter or clarified butter (ghee) for flavor before serving.
• Microwave Method: Cook the vegetables in the microwave oven, covered, for 10 to 12 minutes.
• Then combine everything else and put in the oven as in step 4 for a roasted look.
• Healthy Alternative: Add a chopped tomato towards the end.

BAKED VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a large baking dish.
• Combine vegetables in prepared baking dish, and lightly salt.
• Brush with olive oil until well coated.
• Sprinkle with dry soup mix.
• Bake for 30 to 45 minutes, or until vegetables are tender.