Baking Vegetables

Baked vegetables cooked in the oven come in a variety of forms: they may be baked whole in their skins, layered in a casserole with or without sauce, stuffed with meat or other vegetables or, perhaps the most popular method of all, cooked au gratin. Vegetables with a high moisture content, such as potatoes and eggplant, are well-suited to baking because they keep their shape during long cooking and need no additional liquid. Less moist vegetables such as cabbage may also be baked, but they will cook faster and be more tender if blanched first.