9 Best Recipes for Baked Vegetables for Winter

Preserving baked vegetables for the winter is a great way to create an appetizer or side dish. It's a simple process, but it helps you prepare vegetables so they pair well with meat and other dishes. You can choose from eggplant, onions, and bell peppers. You can also add other ingredients to enhance the dish and add variety to its flavor.

Specifics of preparing baked vegetables for the winter

Vegetables are typically prepared according to a specific recipe, but it's not strictly adhered to. Cooks are free to experiment, adding various ingredients to the appetizer to change its flavor and add a unique twist.

Selecting and preparing ingredients

Before you begin preparing the preparation, inspect the vegetables and check them for rot, mold, or significant damage.

The peel should be undamaged, with no blemishes or inclusions on the surface. All these factors can affect the quality of the product and reduce its shelf life.

Sterilization of the container

The jars will also need to be prepared for making snacks, and the following is done with them:

1. Wash thoroughly under running water using soda.
2. Dry by placing it upside down on a towel.
3. Sterilize over steam for 5-10 minutes.

You will need to inspect the containers for cracks, chips, and other damage; such jars are not suitable for making preserves for the winter.

Variations and recipes for winter preparations

The best recipes, time-tested and proven by home cooks, will help even a novice create a delicious dish without much effort.

Classic version in the oven

We will cook from the following ingredients:

• Peel and slice the zucchini into rings. If it’s zucchini, you don’t need to peel it. Place the zucchini on a baking sheet.
• Peel the red bell peppers, remove the seeds and white pulp, cut into thin strips, and add to the zucchini;
• cut tomatoes and red hot pepper into half rings and add to the other ingredients;
• peel the onion, cut it into rings, you can cut the celery root into rectangles;
• add olive oil, mix everything thoroughly with your hands;
• we send the salad to the oven, preheated to a temperature of 180 degrees;
• cook for no longer than half an hour, shaking the pan periodically to prevent the vegetables from burning;
• We put the salad into jars, leaving a little space at the top, heat the water to 90 degrees, and place a linen towel on the bottom of the pan;
• sterilize the jars for 35 minutes, then store them in a cool place;
• We use coarse salt and sugar as seasonings; we sprinkle them on the salad before putting it in the oven.

Whole vegetables

A simple recipe that will help you create a delicious appetizer:

1. Bake eggplants, tomatoes and sweet bell peppers in the oven until done.
2. We check the degree of readiness with a fork; simply press on the vegetables.
3. We peel them, remove the skin and place them in jars.
4. We make a cross-shaped cut on the tomatoes to make it easier to peel the skin.
5. We cover the products with coarse salt, cover the jars with lids, and send them for sterilization.
6. You will have to sterilize the preparations for at least an hour.

Canning in pieces

What to do, description of the process:

• cut eggplants, tomatoes and bell peppers into pieces (rings, half rings);
• First, we scald them and peel them while the vegetables are still whole;
• put it in the oven for 40 minutes at 200 degrees;
• We place the ingredients in jars and cover them with salt, pour in 9% vinegar;
• sterilize in a pan with water for 70 minutes.

Baking over a fire

This recipe is more complicated, you will need:

1. Grill the vegetables one by one, starting with the eggplants or zucchini, then the peppers, and lastly the tomatoes.
2. We clean the vegetables from stalks and peel, remove the peel and place them in sterilized containers in layers, the first layer is eggplants, the last is tomatoes.
3. Sprinkle everything with salt, add a mixture of oil, vinegar, spices and aromatic herbs.
4. Sterilize in a saucepan for at least an hour, cover with lids.

Armenian recipe

If you want to close this salad, then follow the following recipe:

• Preheat the oven to 200 degrees, place the eggplants and onions in one baking tray, and the tomatoes and peppers in another;
• pour half a glass of water into each baking tray;
• Bake in the oven; the vegetables will be ready at different times: peppers and tomatoes in 20 minutes, and onions and eggplants in 40;
• peel and cut all baked ingredients into pieces;
• While the vegetables are cooling, it’s worth preparing the dressing;
• mix olive oil, lemon juice, allspice and hot pepper, ground, in a container, add salt;
• chop the greens, especially dill, parsley and cilantro, and add them to the salad;
• pour the dressing over everything, whisking it until smooth;
• Mix everything carefully and place into sterile containers;
• We store the product in the refrigerator for no longer than 3 weeks.

Method without sterilization

Recipe description:

1. To roll up the jars, you will need a marinade; we will make it from water, vinegar and spices.
2. When the marinade is ready, bake the vegetables in the oven at 200 degrees.
3. Then we peel the eggplants, peppers and tomatoes and add garlic cloves to them.
4. Chop the greens, place everything in jars and pour in the marinade that was prepared earlier.
5. The marinade should be hot, wait until it cools, then drain, boil it, do this 3 times.
6. Then pour the brine into the jars, close the lids, turn them upside down, and leave until the morning.

We close it without vinegar.

If you don't want to use vinegar, you can substitute lemon juice. Try preparing the appetizer according to the standard recipe, sprinkling it with a layer of salt, and then adding a little lemon juice.

Caution! Some housewives use a mixture of sugar and salt, combined with aromatic spices, as a preservative.

Baked eggplants with garlic in jars

An interesting recipe that can be used to increase your culinary knowledge:

• Place the eggplants on a baking sheet for further baking in the oven along with unpeeled garlic cloves;
• peppers, tomatoes and onions cut into rings - place on the other;
• When the vegetables are ready, take them out, peel them and chop them;
• Peel and chop the garlic with a fork, mix with olive oil, salt, and spices;
• We add all this to the other ingredients and let them sit for at least an hour;
• Mix everything thoroughly again and put into jars;
• sprinkle with salt, spices, and aromatic herbs;
• We sterilize for an hour, provided that the volume of the jars is no more than half a liter.

Canned grilled vegetables

Preserving this type of food can follow a classic recipe, but instead of baking the vegetables in the oven, we grill them. Once the eggplant, onion, tomatoes, and peppers are soft, we arrange them in jars, remembering to add salt, spices, and sugar.

Storage terms and conditions

It all depends on the recipe the housewife follows. If the ingredients contain acetic acid or other preservatives, the product can be stored for 12 months without fear of spoilage.

If there is no vinegar in the composition, then the product will have to be stored in a cool, dark place; its shelf life is short and is 2-3 weeks.

Preparations made for the winter are usually kept in a cool, dark place, away from heat sources, light and heating devices.

You can place the jars along the balcony, but you'll need to make sure they don't freeze. Cold temperatures can affect the quality and consistency of the product.

Preserving vegetables for the winter, whether baked or otherwise, creates delicious and healthy preparations that can brighten the table, complement a main course, and even enhance the flavor of familiar foods.