2. After the vegetables are spread in the baking tray, sprinkle with salt and black pepper, and drizzle with olive oil and mix well.
Bake in the oven for about an hour, turning once in the middle. After baking, let it cool and add a little vinegar.
Extended data:
1. BBQ: asparagus, corn, eggplant and mushrooms. This kind of food can be barbecued directly on charcoal fire, and it is full of flavor. You'd better brush some cooking oil on vegetables. Bake it on a big fire for a proper time, and then bake it on a medium fire for a while. Turn it frequently during the barbecue to prevent burning and scalding.
2. Stir-fry: Brussels sprouts, green leafy vegetables, mushrooms and peppers. When cooking with cooking oil, the most important thing is to master the cooking time. Green leafy vegetables usually get smaller in a few minutes. When cooking, observe the color of vegetables or taste them to prevent overcooking.
3. Oven baking: beets, pumpkins, carrots, broccoli and sweet potatoes. Baking vegetables in the oven is slow, and the natural sugar in vegetables will be decomposed during baking, making the taste of vegetables sweeter and stronger.
4. Before baking, be sure to brush some cooking oil on the vegetables and put them in a container such as a flat-bottomed baking tray. In the baking process, it should also be turned properly, so that the color of the roasted vegetables is more uniform. The oven temperature depends on the size of the cut vegetables. In most cases, the oven temperature should be set at 204℃ to 232℃.
References:
People's Daily Online-Six cooking methods of different vegetables The healthiest eggplant and mushrooms can be barbecued.