Grilled vegetables in the oven
Description
If your oven has a grill setting, you can roast the vegetables using it. However, you will still need to flip them. The cooking time in the oven will remain the same. If you have time, you can pour the marinade over the chopped vegetables and let them marinate for one to two hours. If desired, you can add a few drops of lemon juice to the sauce.
Instructions
- 1
Step 1
First, prepare the marinade to coat the vegetables. To do this, mix soy sauce, vegetable oil, wine vinegar, and honey. You can also add chopped fresh herbs—dill, parsley, cilantro—right away. Add pepper and a little salt to taste to the sauce.
- 2
Step 2
Now prepare the vegetables. First, wash them thoroughly and dry. Then slice the eggplant and zucchini into rounds about 2 centimeters thick, without peeling the skin. Slice the pepper into rounds of approximately the same thickness, and cut the onion into wedges.
- 3
Step 3
Now the vegetables need to be coated with marinade. To do this, you can dip them in the marinade and place them on a plate to let the excess liquid drain off. Alternatively, you can use a pastry brush to apply the marinade onto the vegetables. Then, arrange them on an oven rack.
- 4
Step 4
Set the oven to 250 degrees and let the vegetables bake for 20 minutes. Then flip them over and bake for another 20 minutes. If your oven allows, you can increase the temperature to 270 degrees.