Preparation: Step 1
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Video reception of vegetables in soy sauce in the oven
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Recipe for vegetables in soy sauce in the oven with step -by -step photos
Before you start cooking vegetables in soy sauce in the oven, carefully prepare all products. Wash the zucchini, eggplant and bell pepper under running water and dry with a paper or waffle towel — we do not need excess moisture. Clean garlic and onions. To measure the right amount of soy sauce, vegetable oil, salt and thyme.
💡 Advice: If the vegetables are slightly sluggish — soak them for 10 minutes in cold water, they will “come to life”.
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Step 2
First cut off the “tails” at the zucchini and eggplant. Then cut the vegetables with pieces of about 5 mm thick, you can slightly thicker — if you want a more pronounced texture. Too thin slices can fall apart when baking.
💡 Advice: If the eggplant is bitter, sprinkle it with salt and leave it for 10-15 minutes, then rinse. It will save from bitterness.
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Step 3
At the Bulgarian pepper, remove the seed box and light internal partitions. Cut into cubes or large strips.
For a beautiful result, I recommend using peppers of different colors: red, yellow, orange. So the dish will look truly bright.
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Step 4
Cut the half on onions with thin feathers or half rings. If you do not like a bright onion taste, you can replace it with a red or onion of breaks. Grind the garlic with a knife or passing through the press — it will give vegetables a spicy note.
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Step 5
Combine cut vegetables in a deep bowl.
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Step 6
In a separate bowl, prepare a marinade for baking vegetables in the oven. Pour in vegetable oil — you can use both sunflower and olive. Add soy sauce, a pinch of salt and a little dry thyme — it perfectly emphasizes the taste of vegetables.
Mix the marinade well until smooth.
💡 Advice: mIt is necessary to add a little lemon juice or balsamic vinegar — so the vegetables will turn even brighter in taste.
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Step 7
Pour the vegetables with marinade and carefully mix vegetables with soy sauce so that each piece is covered with a fragrant mixture. Leave to infuse for about 1 hour. During this time, mix the vegetables a couple of times — so they are better saturated with taste.
💡 If there is no time at all, you can cook immediately, but pickling will taste deeper.
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Step 8
Put the linked vegetables in a baking dish in one layer.
It is better that the shape is with sides and from heat -resistant glass, ceramics or thick metal. I do not recommend the use of thin aluminum baking sheets — they can overdry vegetables.
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Step 9
Heat the oven to 180 ° C. Cover the shape with foil and send it to the oven. Bake vegetables in soy sauce for 35–40 minutes. Time depends on the features of the oven and the size of the cut.
Ready vegetables should become soft and easily pierced with a knife or skewer. I usually leave the foil for the time of all baking to make the dish juicy. But, if you want to dry the vegetables a little, then after 20 minutes of baking, remove the foil. At the same time, make sure that the liquid remains at the bottom of the form and the dish does not burn. If the vegetables are not very juicy and the liquids are not enough, then it is better not to remove the foil or remove at the very end of the baking.
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Step 10
Vegetables in soy sauce in the oven are ready.
If desired, sprinkle baked vegetables with fresh herbs. This dish is suitable for a light dinner, and as a side dish for fish or cereals. It is especially tasty to serve vegetables with buckwheat, bulg or rice. And they are well stored in the refrigerator and the next day they only become tastier.
Be sure to try it — the dish is fragrant, bright and light.
📌 And if you liked this recipe, look at our A selection of vegetables baked in the oven — With step -by -step photos, videos and tips! There you will definitely find something to taste 🌿
