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en Tables and tips
Vegetables
Oven-roasted or oven-baked vegetables are a good
alternative to pan-fried vegetables. The different
flavours become more concentrated and, because
the vegetables are roasted, they have a very
distinctive taste. In addition, very little fat is
required to prepare the vegetables.
Clean and prepare the vegetables and mix them
with a little oil in a bowl. Place them in a heat-
resistant baking dish or tin or in the glass dish/grill
tray and spread them out evenly.
Mix them thoroughly at least once during the
cooking process. Once they are cooked, season
them and sprinkle them with fresh herbs to taste.
Vegetables are good as a hot or cold starter or
vegetarian main course, or as an accompaniment to
meat and fish.
Use an ovenproof dish for small portions (for 2 - 3
people) and place it on the wire rack. If you use the
glass dish/grill tray, the food will start to burn or dry
out.
In addition, always follow the manufacturer's
instructions for pre-cooked and frozen products.
Meal Accessory/
ies
Level Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Vegetable skewers Wire rack +
grill tray
3 (4) 220 Q 24* Shorten the wooden skewers or leave them
to soak in water overnight to prevent them
from charring.
Recipe tip: Peppers, onions, sweetcorn (pre-
cooked), cherry tomatoes, courgettes
Green asparagus,
grilled
Glass dish/
grill tray
3 (4) 300 Q 6 - 10* Recipe tip: Season with onion, oil, vinegar,
salt and pepper.
Root vegetables Glass dish/
grill tray
3 (4) 200 H 30* Recipe tip: Season carrots, celery, swede
and beetroot with oil, garlic, salt and pepper.
3 (4) 250 Q 15 - 20*
Sliced pumpkin Glass dish/
grill tray
3 (4) 200 H 30* Recipe tip: Season with oil, garlic, ginger,
cumin, salt and pepper.
Antipasti Glass dish/
grill tray
3 (4) 200 H 30* Recipe tip: Drizzle balsamic vinegar over the
vegetables while they are still hot, and sea-
son them.
3 (4) 250 Q 15 - 20*
Escalivada
(Mediterranean
oven-roasted vegeta-
bles)
Ovenproof
dish
4 (5) 250 Q 15* Recipe tip: Aubergines, onions, tomatoes,
peppers, oil. Delicious hot or cold.
Ratatouille Glass dish/
grill tray
3 (4) 200 N 30 - 40* Recipe tip: Sprinkle with parmesan just
before serving.
Oven-roasted toma-
toes
Ovenproof
dish
2 (3) 120 H 60 Recipe tip: Place cherry tomatoes or sliced
tomatoes, rosemary and garlic into the bak-
ing dish and drizzle with oil and a little honey.
If you wish, you can blanch the tomatoes and
skin them before roasting them in the oven.
Chicory Ovenproof
dish
2 (3) 180 H 25 - 30 Recipe tip: Halve, season, wrap in boiled
ham, pour cream or béchamel sauce over
the top and sprinkle with cheese.
2 (3) 190 I 45 - 50 No need to preheat; do not open the appli-
ance door.
Stuffed peppers,
vegetarian
Ovenproof
dish/roaster
2 (3) 200 N 30 - 34 Recipe tip: Stuff with boiled rice, soft wheat
or lentils and onion, cheese, herbs and sea-
soning/spices.
Stuffed courgettes,
vegetarian
Glass dish/
grill tray
2 (3) 180 H 25 Recipe tip: Stuff with grated carrot, spring
onions, goat's cheese, garlic, thyme, salt and
pepper, and sprinkle with parmesan.
* Turn the food halfway through cooking.
32


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