31
Tables and tips
en
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.
