Potatoes with vegetables in the sleeve in the oven

Turn on the oven to warm up 180 degrees and cook the vegetables. Peel potatoes, onions, carrots and celery. All vegetables are well washed with running water and dried.

Potatoes are not cut large, they should be well baked. Circles with a width of about 4 mm are best suited. Onions are cut into thin quarters of rings, and carrots with thin rings, it turns out delicious and it is not worth grinding.

Celery sets off the taste well, but it is better if it is not noticeable in the finished dish, it can be cut into thin strips or even grated on a coarse grater. Garlic is passed through a press or very finely chopped with a knife.

Put all the vegetables in a deep bowl and pour vegetable oil over them. Season the vegetable mixture with salt, ground black pepper, paprika, cayenne pepper, a mixture of dried herbs and dried tomatoes. All spices and spices must be added to your liking, the amount can be any. If desired, at this stage, you can diversify the dish with any seasonings.

Mix the vegetables well with oil and spices, the ingredients should be evenly distributed so that each piece is covered with marinade. We transfer the vegetables to the sleeve for baking, having previously tied it on one side. We evenly distribute the contents inside so that baking at all stages takes place at the same speed.

We tie the sleeve on the other side and send it to the oven for 45 minutes. During this time, the potatoes and all the vegetables will be completely ready. The potato turns out not to look like a classic baked one, it looks more like a stewed dish. If you want to get a small crust as a result, you can cut the sleeve and send the potatoes to the oven for another 10 minutes with convection mode.

Potatoes are served immediately from the oven, hot. It can be a completely independent dish or served as a side dish and an addition to the common table.

Bon appetit!