37
Vegetables
▯
Vegetables from the oven are a good alternative
to vegetables from the pan. The flavors are
concentrated and the roasting aromas make them
very aromatic. Furthermore, very little fat is
required for preparation.
▯
Wash the vegetables and mix them in a bowl with
a little oil. Place in a heat-resistant pan or
distribute evenly in the glass/grill tray.
▯
During cooking, stir at least once. After cooking,
adjust the spices and flavor to taste with fresh
herbs.
▯
Vegetables are suitable as warm or cold
appetizers or vegetarian main dishes, or also as
side dishes to be served with fish and meat.
▯
For small portions (for 2-3 people), use an
ovenproof dish and place it on the wire rack.
Otherwise the food will burn or dry out in the
glass/wire tray.
▯
Always follow the manufacturer's instructions for
pre-cooked and frozen products.
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Vegetable skewers
Wire rack +
Grill tray
3 (4)
430 (220)
Q
24*
Cut wooden skewers short or soak in
water overnight so they do not burn.
Recipe tip: peppers, onions, corn (pre-
cooked), cherry tomatoes, zucchini
Green asparagus
grilled
Glass/grill
tray
3 (4)
570 (300)
Q
6 - 10*
Recipe tip: season with onions, oil, vine-
gar, salt, and pepper.
Root vegetables
Glass/grill
tray
3 (4)
390 (200)
H
/
I
30*
Recipe tip: carrots, celery, rutabagas,
red beets with oil, season with oil, gar-
lic, salt, and pepper.
3 (4)
480 (250)
Q
15 - 20*
Pumpkin pieces
Glass/grill
tray
3 (4)
390 (200)
H
30*
Recipe tip: season with oil, garlic, gin-
ger, cumin, salt, and pepper.
Antipasti
Glass/grill
tray
3 (4)
390 (200)
H
30*
Recipe tip: as long as the vegetables
are still hot, drizzle with balsamic vine-
gar and season.
3 (4)
480 (250)
Q
15 - 20*
Escalivada
(Mediterranean
oven-roasted
vegetables)
Ovenproof
dish
4 (5)
480 (250)
Q
15*
Recipe tip: eggplant, onions, tomatoes,
peppers, oil. Tastes good warm and
cold.
Ratatouille
Glass/grill
tray
3 (4)
390 (200)
N
30 - 40*
Recipe tip: sprinkle with Parmesan at
the end.
Baked tomatoes
Ovenproof
dish
2 (3)
250 (120)
H
/
I
60
Recipe tip: place cherry tomatoes or
tomato slices, rosemary, and garlic in
the pan and drizzle with oil and a little
honey.
If desired, blanch and peel tomatoes
beforehand.
Chicory
Ovenproof
dish
2 (3)
355 (180)
H
/
I
25 - 30
Recipe tip: halve, season, wrap in
cooked ham, top with cream or Bécha-
mel sauce, and sprinkle with cheese.
2 (3)
390 (200)
N
25 - 30
Stuffed peppers,
vegetarian
Ovenproof
dish/roast-
ing dish
2 (3)
390 (200)
N
30 - 34
Recipe tip: fill with cooked rice, Ebly
wheat or lentils and onions, cheese,
herbs and spices.
Stuffed zucchini,
vegetarian
Glass/grill
tray
2 (3)
355 (180)
H
25
Recipe tip: fill with grated carrots,
spring onions, fresh goat cheese, gar-
lic, thyme, salt and pepper and sprinkle
with Parmesan.
*
Turn food halfway through the cooking time.
