Home Blanks for the winter Marinade for vegetables - you give a new taste! Recipes for different marinades for grilled, grilled and oven vegetables. Grill, vegetable

Blanks for the winter

Marinade for vegetables - you give a new taste! Recipes for different marinades for grilled, grilled and oven vegetables. Grill, vegetable

From early spring to late autumn, we try to get out into nature to fry juicy pieces of meat on an open fire, bake vegetables and take a break from the bustle of the city in a pleasant company. It is grilled vegetables that go well with all types of meat or fish, and in themselves they are incredibly tasty.

There are a lot of recipes for cooking vegetables on the grill, and they can be baked whole or skewered, layered with bacon or bacon, wrapped in foil or cooked on a special grid. Before cooking, they can be pickled or sprinkled with aromatic dressing during the baking process to give the vegetables an extra flavor.

Ajapsandal or grilled vegetable salad + baked mushrooms

A dish of Caucasian cuisine of vegetables cooked over an open fire is incredibly tasty due to the right choice of vegetables and herbs, spices and seasonings. Prepared as a salad. First, all vegetables are roasted on a charcoal grill and then peeled, chopped and mixed into a delicious vegetable dish. Lightly seasoned, slightly warm, very aromatic salad. These grilled vegetables can be prepared for any type of meat or baked fish. The dish itself is just as great if you don't eat meat, for example.

You will need:

Red bell pepper - 2 pcs.;
Vegetable oil - 85 ml;
Yellow bell pepper - 2 pcs.;
Hot chili peppers - 2 pcs.;
Eggplant - 2 pcs.;
A large bunch of fresh herbs;
Garlic - 1 head;
Large tomatoes - 4 pcs.;
Lemon - 1 pc.;
Coarse salt and freshly ground pepper.

For baked mushrooms:

Champignons - 300 gr.;
Mayonnaise - 100 gr.;
A little salt and pepper.

Preparation:

1. The brazier should not be very hot, the coals should be slightly "covered" with ash. It is at this temperature regime that vegetables are evenly baked.

2. Put all vegetables except tomatoes whole on a wire rack and bake evenly, turning them regularly so that they do not burn too much.

4. While the vegetables are being baked, prepare a large saucepan with a tight lid, this is necessary so that the vegetables "steamed" and then easily peel off the skin.

5. Tomatoes are removed first, then vegetables in turn, as they are cooked. Let them stand for about 15-20 minutes, then peel them off and peel them off, and the latter should not be removed too carefully, they contain the whole taste of the dish.

6. In the meantime, the vegetables are cooling on the coals, you can bake mushrooms, pre-pickled in mayonnaise and seasoned with salt and pepper.

7. Remove the stalks and seeds from the peppers, and cut into large cubes, peel the eggplants and take out the core, cut it into the same pieces.

8. Peel and chop the tomatoes, cut the garlic in half and squeeze the halves of the cloves, combine all the ingredients in a large bowl and season the dish with 2 cloves of fresh garlic squeezed through a kitchen press.

9. Chop any fresh herbs to your taste and add to vegetables, salt and season with freshly ground pepper. Add vegetable or olive oil, squeeze out the juice of half a lemon, and mix everything thoroughly.

The dish can be chilled or served warm before serving. This will make the perfect side dish for pork kebabs, or.

Delicious vegetable kebab recipe - video

Fresh air, barbecue and aromatic vegetables. Here is the main secret of this recipe. You can find out the rest of the details from the video on how to cook delicious grilled vegetables on skewers, like a real barbecue. This method is great when you have a wide variety of vegetables and want to cook them together.

Grilled vegetables in the oven with cauliflower and pineapple

As a rule, grilled vegetables are baked over an open fire in nature, as a side dish for meat, but the recipe can be easily adapted for cooking at home using an oven. Many ovens in a modern stove have a grill or convection, which will greatly help in preparing such a dish. In this way, grilled vegetables can be cooked not only in the warm season and outdoors, but also in the cold at home. After all, we need vitamins from tasty and healthy vegetables all year round.

1 small vegetable marrow;
300 gr. fresh cauliflower;
2 medium eggplants;
2 sweet peppers;
2-3 tomatoes;
1 sweet onion;
Several cloves of garlic;
A small jar of canned pineapples;
A little salt and freshly ground pepper;
Lemon juice to taste;
Seasoning for grilling;
Any vegetable oil.

Preparation:

1. Disassemble the cauliflower into small inflorescences and transfer to a convenient container.

2. Cut the tomatoes into thin slices, do the same with sweet onions, put in a deep plate.

3. Cut the courgettes and eggplants into thin slices and transfer to a bowl.

4. Sweet peppers (can be added with hot pepper) to remove seeds and cut into arbitrary pieces.

5. Season all prepared vegetables with salt and pepper, add dry spices and seasonings according to your preferences. Let the vegetables marinate a little so that they let the juice start.

6. Grease cast iron or other refractory dishes with vegetable oil and arrange all the vegetables beautifully, not forgetting about canned pineapple and garlic cloves, which must be pressed down with a knife so that they burst and let the juice out.

7. Put the dish in a preheated oven to a temperature of 180 C and the "Grill" mode on for 30-35 minutes.

If you use beautiful dishes for baking, then vegetables can be served directly in it. Such grilled vegetables can be served on the festive table and they will definitely become its main decoration.

Vegetable shish kebab with Adyghe cheese, cooked on the grill

Shish kebab is one of the most favorite dishes that can be cooked over an open fire in nature. But it is prepared not only from different types of meat, quite often a delicious accompaniment is made to it in the form of vegetables on skewers. Vegetable shish kebab is another way to cook deliciously grilled vegetables on the grill. Due to the fact that the pieces of vegetables are thin enough, such a kebab is prepared very quickly and does not need a lot of heat. That is, you can lay the skewer with vegetables after you have removed the meat.

For cooking you will need:

2 small zucchini;
3-4 ripe but firm tomatoes;
2 eggplants;
2 sweet peppers;
300 gr. Adyghe cheese;
A little vegetable oil;
Salt, freshly ground pepper, spices to taste.

Preparation:

1. Cut the Adyghe cheese into slices of medium thickness, so that they are the size of a tomato.

2. Cut the zucchini and eggplants into rings, the zucchini can be cut a little thicker than the eggplant.

3. Peel the stalks and seeds from the bell pepper, cut in half, and then into 4-6 pieces, depending on the size.

4. Ripe but firm tomatoes are cut into thick rings, if you make them too thin, they can fall off the skewer.

5. Put all vegetables except tomatoes in a convenient bowl and season with salt, spices, add black pepper.

6. Pour the sunflower oil over the seasoned vegetables and mix thoroughly to get each piece of seasoning and oil.

7. Alternately string vegetables, cheese and tomatoes on a skewer, so that there are rings of eggplant around the edges.

8. Place the skewers over the coals, and periodically turning over, bake until cooked.

It is best to serve directly on skewers, in portions, so that the dish looks appetizing. I want to make a warning right away that when you grill vegetables in this way, all the neighbors in the country will most likely come running for a delicious smell, so cook more immediately. Bon appetit and rest!

Original vegetable kebab with corn and mushrooms

Combinations of vegetable kebabs can be any - to your taste, and from those vegetables that are at hand. Such a dish will be an excellent addition not only to kebabs, but also to baked or smoked meat. These delicious grilled vegetables can be cooked on metal skewers and grill, or on wooden skewers in the oven or home grill.

For cooking you will need:

Mushrooms (any) - 300 gr.;
Small zucchini - 1 pc .;
Small tomatoes - 6 pcs .:
Corn - 1 ear;
Fresh garlic - 2-3 cloves;
A little sunflower oil;
Salt and spices, pepper;
A bunch of fresh herbs.

Preparation:

1. It is enough to finely chop a small bunch of fresh herbs and transfer to a deep bowl. Add salt, freshly ground pepper and your favorite spices to taste.

2. Squeeze out a few cloves of garlic through a kitchen press, add to the herbs, pour in sunflower oil and mix well. With this sauce, vegetables can be greased when baking and used for serving.

3. Cut the corn on the cob into not very thick washers, the zucchini can be cut a little larger.

4. String vegetables with mushrooms on a skewer, and they should be left intact, and small tomatoes should be in the center of the skewer.

5. Grease vegetables with prepared spicy oil and spread on the grill.

Grill vegetables until tender and can be served with fragrant butter.

Grilled vegetables at home in a pan - video recipe

If you do not have the opportunity to get out into nature or a summer cottage with a barbecue, do not despair. You can also cook delicious and brown grilled vegetables at home. I'll show you this video for a good example. Here vegetables are deliciously pickled and perfectly fried in a home grill pan. The result - just lick your fingers.

Potatoes with layers of bacon, baked on the grill

In fact, it is not so easy to cook delicious potatoes on the grill as it seems at first glance. It is not enough to string the slices on a skewer and bake - the potatoes will burn along the edges, but the inside will remain raw. Therefore, it is important to know the little tricks in this matter. The most ordinary food foil will help us, potatoes will be baked inside it and will not burn outside ahead of time. And after it becomes soft, you can brown it over coals and give the much-loved aroma of haze.

For cooking you will need:

600 gr. young potatoes;
200 gr. lard (it is possible with meat streaks);
A little salt and black pepper.

Preparation:

1. For cooking, small-sized young potatoes are best suited, you don't even need to peel them, they will bake and crunch appetizingly.

2. Cut the potatoes into thin rings.

3. Cut the bacon into small pieces, the skin can be cut off or left, it will also have time to bake.

4. If the bacon is very salty, then the potatoes can be additionally seasoned with salt, but only a little pepper.

5. Alternately string bacon with potatoes on a skewer, then wrap the resulting "shish kebab" in a couple of layers of foil.

6. Spread the skewers on the grill and bake for about 20 minutes, stirring occasionally.

7. Now you can remove the foil and return the skewers to the charcoal so that a golden crust appears on the potatoes and bacon.

To enhance the taste of the dish, you can use smoked lard instead of salted lard, or replace it with slices of fatty bacon.

The simplest grilled vegetables are grilled zucchini

Summer is not only the season for barbecue, but the time for fresh vegetables, so when going on a picnic, you should also take care of a tasty and healthy vegetable garnish for meat from zucchini. It's hard to find a simpler recipe. In just a few minutes you will have ready-made juicy and tasty grilled vegetables for any kebab.

For cooking you will need:

Zucchini - 1-2 pcs.;
A little coarse salt;
Freshly ground black pepper - to taste;
Olive or vegetable oil for lubrication.

Preparation:

1. For baking, you can use not only zucchini, but also small zucchini. The ends of the fruit should be cut off and each zucchini cut lengthwise into 4-6 pieces, depending on the size.

2. Grease each slice with olive or vegetable oil, salt and add black pepper. At this stage, you can add your favorite spices.

3. Put the vegetable slices on a wire rack over the charcoal and cook for about 8-9 minutes on one side, then turn over and bake for about 4-5 minutes more. At the same time, the coals should not be too hot and it is advisable to cover the grill with a lid.

Any sauce based on sour cream, yogurt or mayonnaise with garlic and fresh herbs will go very well with this dish.

Grilled eggplants on the grill with onions and garlic - tasty and fast

Not only a tasty addition, but also partly a substitute for meat can be eggplants cooked over an open fire. They can be baked no less deliciously in the oven, under the grill. In this recipe I will tell you how to cook delicious eggplant on the grill, but not just slices, but in the form of boats with onion filling. You will also need a brazier or grill with a lid.

For cooking you will need:

2-3 large eggplants;
3-4 cloves of fresh garlic;
Red sweet onion;
A little hot pepper - on the tip of a knife;
Salt and freshly ground black pepper;
A large pinch of Provencal herbs;
Olive oil.

Preparation:

1. In a small bowl, mix olive oil and salt, add red and black pepper and garlic squeezed through a kitchen press.

2. Cut the red onion into small cubes, add to the oil, add the Provencal herbs to taste and mix well.

3. Cut the eggplants in half lengthwise, making longitudinal cuts obliquely.

4. Put the boats on a wire rack, generously grease with the previously prepared sauce.

5. Eggplants are cooked for about 25-30 minutes on the grill with the lid closed, it is important to make sure that the coals do not give too much heat.

The boats are served in portions; inside the eggplants, a very delicate and aromatic pulp is obtained. The onions and garlic are baked and become very tasty and not spicy at all.

Grilled vegetables on the grill: corn, zucchini and sweet onions

Available zucchini, especially in summer, are great for grilling. And the addition in the form of corn cobs and sweet onions will make the garnish for meat original.

For cooking you will need:

Large onions - 2 pcs.;
Apple cider vinegar - 2 tbsp. spoons;
Zucchini - 2 pcs.;
Corn cobs - 4 pcs.;
Butter - 80 gr.;
A little salt and black pepper.

Preparation:

1. Peel and cut onions into thick rings. Put the rings in a bowl, add a little water and apple cider vinegar. Leave for 15 minutes so that the onions have time to marinate.

2. Place the onion rings on a wire rack and fry on both sides in the grill until tender and golden brown.

3. Cut the courgettes into thin slices, season with salt and freshly ground pepper, and fry after the onion until cooked on a wire rack.

4. Corn should not be peeled from leaves, but baked for about 25-28 minutes, constantly turning until tender. When serving, do not forget to place softened butter and coarse salt next to the cobs.

In addition to serving meat and grilled vegetables, do not forget about sauces, which will go well with vegetables. This can be a simple sour cream sauce with herbs and garlic, sauces based on cheese or mayonnaise.

How to deliciously marinate vegetables for grilling - video recipe

Another important secret for grilling vegetables is the interesting and flavorful marinade. In this video, you will learn one of these marinades, which will perfectly complement the taste of vegetables and make your picnic in nature unforgettable.

Many people often think about what can be prepared for barbecue in nature. The easiest and most affordable option is grilled vegetables. Do not think that this is trite, because using different marinades and spices, you can get a complete and very tasty dish.

You can cook on skewers or on a wire rack, which is more convenient. Different ingredients can be used in recipes, for example, eggplant, tomato, pepper, onion, blue, and others. They can be eaten separately or used in other recipes.

Recipe for grilling vegetables on a charcoal grid

Many people like to cook on the grill due to the fact that the products retain their natural taste, but at the same time acquire a haze aroma. The juiciness of the final dish is also worth noting.

For cooking vegetables on a wire rack over a fire, you should take these ingredients: 3 bell peppers, 2 onions, 3 tomatoes, eggplant, 100 ml soy sauce, 3 tbsp. tablespoons of balsamic vinegar, 50 ml of olive oil and 2 cloves of garlic.

Step-by-step instruction:

Wash and dry all vegetables. Cut the pepper in two, remove the seeds and veins. Cut eggplant, onion and tomatoes into rings no more than 1 cm thick;
For a marinade, combine chopped garlic, soy sauce, oil, and vinegar in a bowl. Mix everything well;
Take a regular bag, check that there are no holes, put the ingredients there and pour in the marinade. Roll over the edge and shake well for a few minutes to allow the liquid to coat the ingredients on all sides. After that, leave everything for 5 minutes;
After the time has passed, place the ingredients on a wire rack and bake over a fire. Cook for about 10 minutes. on each side until golden brown. Make sure nothing is burnt.

How to cook vegetables in a spicy sauce over a fire on a wire rack?

This recipe is for savory food lovers. A spicy appetizer will be a great addition to meat cooked on the grill. If desired, you can change the composition of the marinade to get a more or less spicy version.

To cook vegetables on a grill on the grill, you should take such products: eggplant, chili, zucchini, 4 tbsp. tablespoons of olive oil, lemon juice and soy sauce, 2 cloves of garlic, 6 mushrooms, carrots, 250 ml of tomato juice, onion, 20 g of butter and salt.

Step-by-step instruction:

We start by making a vegetable marinade, for which peel and chop the onion, garlic and chili. It should be said right away that if you do not want to get a very hot dish, then first remove the seeds and veins from the hot pepper. Put the prepared ingredients in a deep bowl, add salt, sauce, tomato and lemon juice and olive oil there. Mix everything well until smooth;
Wash, dry and peel the gifts of nature, and then cut into large pieces. Pour the marinade over them and leave for 2.5 hours. After the time has passed, place the ingredients on the wire rack and cook on the grill. The marinade that remains can become the basis for making a delicious sauce, for which add oil, put on fire and boil everything for 10 minutes. Serve the cooked dish with the sauce.

Recipe for cooking shish kebab from vegetables on a wire rack with bacon

Thanks to the use of bacon, the dish turns out to be very juicy and original in taste. You can simply serve it with herbs and pita bread. Everything is prepared very simply.

For this dish, you should take such products: 250 g lard, 6 eggplants, cumin, pepper and salt. Other vegetables can be used as well.

Step-by-step instruction:

Cut the eggplants across, but not completely, and from each edge. Season with salt on all sides, including the incisions. Leave for 20 minutes, and then wipe with napkins;
It is recommended to freeze the lard for barbecue and cut into rectangles, the thickness of which should not be more than 7 mm. Be sure to add pepper, cumin and stir. Place pieces of bacon in the cuts of the eggplant. Then they need to be strung on skewers, put on a wire rack and placed on the grill. Cook until the skin darkens. Serve hot.

Grilled vegetables recipe on a wire rack in the oven

If it is not possible to go to a picnic, then a delicious and original dish can be cooked at home in the oven.

To cook vegetables, take: 3 eggplants and sweet peppers, 5 tomatoes, 2 onions, 325 g of champignons, 4 tbsp. tablespoons of olive oil, 1 tbsp. a spoonful of Italian herbs, apple and balsamic vinegar, granulated sugar, salt and pepper.

Step-by-step instruction:

Let's start by making a marinade, for which combine two types of vinegar, add sugar, salt, spices and oil. Mix everything thoroughly. Peel the washed eggplants, peppers, tomatoes, onions and mushrooms, if necessary, and cut them into slices about 1-1.5 cm thick. Place them in the marinade, stir with your hands and leave for 20 minutes;
After the time has elapsed, take the wire rack, put the food there and cook in the oven, which you need to heat up to 200 degrees. Roasting time - 30-40 minutes. Serve hot.

Grilled Pickled Vegetables Recipe

This option is more suitable for lovers of savory dishes, since a garlic marinade is used. This appetizer is ideal for barbecue.

For a simple preparation of a delicious dish, you should take such products: 4 sprigs of parsley, salt, 5 cloves of garlic, 10 mushrooms, a white part of a leek, a large carrot, 100 ml of olive oil, shallots, zucchini, young potato tuber.

Step-by-step instruction:

Cut the washed potatoes into slices about 1 cm thick. Put in boiling water and boil for 3 minutes. It is recommended to spread it on ice, and after the potatoes become cold, dry them;
Wash the remaining ingredients, peel if necessary, and then cut into large slices. Add chopped parsley, oil and garlic to the blender bowl. Whisk the ingredients until smooth. Pour vegetables and mushrooms with the resulting mixture, cover with cling film and leave in the refrigerator for 5 hours;
After the time has passed, put everything on a wire rack and cook over charcoal on both sides until golden brown. Place on plates, add salt and pepper to taste and pour over the remaining marinade.

How to cook Italian baked vegetables?

An original overseas recipe will allow you to prepare a delicious appetizer that will appeal to both adults and children. We will cook on the grill in foil.

For this recipe, you should take such products: 5 large tomatoes, 2 onions, 2 bell peppers, 175g sheep cheese, plus chopped thyme and rosemary.

Step-by-step instruction:

Wash and cut everything: tomatoes - into eight slices, peppers - into slices, and onions - into large pieces;
Combine the ingredients, add the grated cheese and add the herbs. Roll an impromptu plate out of foil, lay out the prepared dish, cover with another sheet of foil and place on the grill. Serve directly in foil to keep the temperature longer, or lay out on a plate.

How to cook spicy baked grilled vegetables?

Finally, consider another simple recipe that both a man and a woman can handle. Quite affordable ingredients are used in the recipe.

Grilled vegetables are an ideal dish for outdoor recreation. Eggplant, bell peppers, tomatoes, and onions can provide hundreds of options for side dishes and snacks. They can be fried on skewers and a grill, marinated in sauces, spices and herbs. Charcoal food is able to satisfy any gastronomic preference, because it is tasty, healthy and aromatic.

How to grill vegetables?

Grilled vegetables are recipes with which you can cook quite a few interesting and healthy dishes by choosing the right ingredients. Juicy and fresh eggplants, zucchini, peppers, tomatoes, onions and mushrooms are ideal for charcoal baking. They can be simply chopped coarsely and, seasoned with oil and salt, put on a wire rack, or pickled and strung on skewers.

In order for vegetables baked on the grill to please with juiciness, you need to observe the temperature regime and the sequence of laying out the products.
Porous vegetables are fried first: zucchini, eggplants. When baked whole, they must be pierced.
It is better to bake the potatoes on a skewer, wrapped in a slice of bacon: it will turn out delicious and low in calories, since the fat will drain onto the wire rack.
Peppers are best cooked whole: they will retain juiciness and aroma under the skin.
The easiest way to make a shish kebab is from vegetables on the grill: vegetables are cut, pickled in oil and lemon juice for a couple of minutes, strung on skewers and fried over coals.

A marinade for grilled vegetables is an important component for preserving the juiciness and aroma of products. It is prepared on the basis of wine, lemon juice and vinegar, adding spices and herbs. This marinade is appropriate for zucchini, eggplant and peppers. For potatoes, cabbage and tomatoes, dry marinades of thyme, basil, garlic and mint are often used.

Ingredients:

eggplant - 25 g;
zucchini - 250 g;
tomatoes - 150 g;
onions - 65 g;
sweet pepper - 150;
clove of garlic - 3 pcs.;
dill - a handful;
oil - 70 ml;
balsamic vinegar - 20 ml;
sugar - 5 g;
water - 30 ml.

Preparation

Whisk in the vinegar, sugar and water.
Add oil, garlic and herbs.
Coarsely chop the vegetables.
Pour the marinade over for 45 minutes.

Grilled vegetables are one way to get a fantastic side dish that requires a little oil and a pinch of salt. During the frying process, sugars are released from the vegetables, which caramelize and give an extraordinary taste. The smoky aroma of haze and mouth-watering traces of the grill add zest to the dish.

Ingredients:

eggplant - 1 pc.;
zucchini - 1 pc.;
onions - 2 pcs.;
pepper - 2 pcs.;
tomatoes - 2 pcs.;
champignons - 10 pcs.;
oil - 80 ml;
salt - 10 g.

Preparation

Grilled vegetables on the grill should be equally fried, so they need to be cut no more than 1 cm thick.
Cut the pepper into strips, the mushrooms into plates.
Tomatoes, zucchini, onions and eggplants - in circles. Salt the eggplants for 15 minutes.
Grease all vegetables with oil, salt.
Place on a wire rack and cook for 10 minutes.

Grilled vegetables in Armenian

Grilled vegetables can turn into a spicy and juicy salad if cooked in Armenian. This method is very unpretentious and simple: you need to string whole vegetables on skewers and bake until golden brown. Peel soft vegetables, chop randomly, season with spices, butter and lemon juice, and serve.

Ingredients:

eggplant - 4 pcs.;
bell peppers - 5 pcs.;
clove of garlic - 5 pcs.;
red onion - 2 pcs.;
a bunch of cilantro;
lemon juice - 40 ml;
oil - 80 ml;
ground black pepper - 5 g.

Preparation

String the eggplant and pepper on skewers.
Grill the vegetables until the skins are charred.
Remove the skins from the cooked vegetables.
Chop vegetables, add onion, garlic and cilantro, oil, pepper and lemon juice.

Delicious and extremely healthy. When cooked, they retain a maximum of vitamins and absorb a minimum of oil, which makes the dish relatively low in calories. Eggplants are recognized as a versatile barbecue product as they remain juicy even when baked for a long time and go well with any marinades and sauces.

Ingredients:

eggplant - 2 pcs.;
peanut butter - 60 g;
lemon juice - 40 ml;
clove of garlic - 2 pcs.;
oil - 20 ml;
fresh oregano - a pinch.

Preparation

Whisk the oregano, juice, pasta, and garlic in a blender.
Cut the eggplants into strips, brush with oil and grill for 5 minutes on each side.
Place on a plate, pour over the sauce.

It can serve not only as a side dish for a kebab, but also become a full-fledged dish if baked with pieces of bacon. The recipe is laconic, affordable and extremely tasty. You need to cut the potatoes into thin circles, string, alternating with lard, on skewers and, wrapped in foil, send to the coals. After 20 minutes, the foil must be removed.

Ingredients:

potatoes - 8 pcs.;
lard - 350 g;
pepper - 5 g;
rosemary - a pinch.

Preparation

Thinly slice the potatoes and bacon.
Season with pepper and rosemary.
Wrap in foil and bake for 20 minutes.
Then, remove the foil and cook without it.

A great option for a light and nutritious side dish. The dish will turn out tender and soft only from young and fleshy fruits. If available, the vegetable does not require long marinating and will cook in a matter of minutes. The classic dressing of garlic and fresh herbs is ideal as a marinade.

Ingredients:

zucchini - 1.2 kg;
head of garlic - 1 pc .;
fresh dill - a handful;
oil - 100 ml;
goat cheese - 50 g.

Preparation

Combine garlic, herbs and oil.
Cut the courgettes into slices and marinate for 30 minutes.
Place on a wire rack.
Serve the grilled vegetables with goat cheese.

Cooking vegetables on the grill is varied and contains many technical secrets. Juicy tomatoes are usually skewered for 7-10 minutes. During this time, they will have time to soften and start up the juice, which will give the fruit a spicy fried taste. To prevent the vegetables from burning, it is appropriate to season them with oil, and season them ready-made.

Ingredients:

tomatoes - 6 pcs.;
oil - 60 ml;
balsamic vinegar - 40 ml;
basil sprigs - 3 pcs.;
ground black pepper - 5 g.

Preparation

String the tomato halves on skewers, brush with oil.
Roast over coals for 10 minutes.
Combine the vinegar, pepper, oil and basil and drizzle over the tomatoes.

Bulgarian pepper on the grill is one of the leading dietary dishes. It contains the necessary vitamin reserve, has excellent taste and is quickly prepared. Baked bell peppers can be used to make an excellent vegetable snack by peeling and seasoning with sweet and sour sauce.

Ingredients:

bell pepper - 6 pcs.;
oil - 50 ml;
rice vinegar - 20 ml;
clove of garlic - 3 pcs.;
fresh parsley - a handful.

Preparation

Skewer whole peppers and bake until golden brown.
Peel, cut into quarters.
Combine the vinegar, oil, herbs, and garlic and pour over the vegetables.

The grill is a healthy alternative to high-calorie, fried foods. Preparing a snack is not difficult: sprinkle the chopped vegetables with oil and place on the grill. Properly baked, they should retain a crispy texture on the inside and a ruddy appearance on the outside. A savory dressing will tie the dish together.

Many are waiting for the spring-summer season in anticipation of the old Russian fun. Which? Yes, kebabs! Absolutely everything is fried on the fire, even dough products. But since we are losing weight, we will not bake cakes over the fire, and we will cook a very dietary dish. Today's recipe: grilled or grilled vegetables.

The main secret of a delicious diet kebab is the vegetable marinade. For baking on a fire, any fruits available in the current season are suitable - tomatoes, peppers, zucchini, eggplants and even mushrooms. Choose strong and young vegetables, it is from them that you get a very tasty and juicy dish.

Separately, I would like to note that the marinade for vegetables on the grill is strikingly different from that in which meat is marinated. And if it is possible using the current recipe, then the composition is more suitable for meat than for courgettes and eggplants. Although, you can experiment, maybe someone will like the mixture of bright spices, coupled with vegetables.

Grilled vegetables recipe

Ingredients:

Zucchini;
Bulgarian sweet pepper;
Eggplant;
Tomatoes;

Grilled vegetable marinade

2-3 st. l. olive oil;
3-4 cloves of garlic;
100-120 grams of dry white wine (you can replace: 2 tablespoons natural apple cider vinegar, diluted in 100 ml. Water);
Ground black pepper;
Sea salt.

Refueling

Favorite greens (dill, cilantro, basil, parsley, lettuce);
olive oil
garlic

How to roast vegetables over a fire

I recommend not easy to fry grilled vegetables on the grill, and pre-marinate them in a fragrant liquid. The marinade will make this simple vegetable skewer very juicy and flavorful. By the way, you can cook with vegetables, which is also very tasty and quite dietary.

If you are in doubt about whether vegetables are pickled and do not understand how it tastes, then just think of the popular pickled snacks - cucumbers and tomatoes. It's delicious! Or take for example - you can't tear yourself away from them. I hope I convinced you that pickled vegetables are delicious.

Wash the food and cut it into large pieces, the size is needed so that the slices do not fall into the mesh of the grate.

How to cut fruit for baking on the wire rack

Onions - cut into rings about a centimeter thick. To prevent them from falling apart, we fasten each ring with a toothpick. Cut small onions in half.
Cut the courgettes and blue ones into slices slightly obliquely. A thickness of about 1.5 cm will allow the vegetables to bake perfectly and not lose their juiciness.
Cut small bell peppers into quarters, huge paprika can be cut into 8 pieces.
Tomatoes for cooking on the grill are not pickled, but fried when cut after cutting. Marinade makes tomatoes look like shapeless rags.

How to pickle vegetables for grilling

Prepare the marinade for grilled vegetables: finely chop the garlic, add the other marinade ingredients, mix. Put the chopped vegetables into a saucepan and fill them with fragrant liquid. Close the container with a lid and shake the dishes several times. This technique will allow you to evenly distribute the marinade over the vegetable slices. We leave the products to marinate for several hours (at least 3) - better overnight.

I would like to note that the vegetable marinade is very delicate and perfect for cooking.

We fry vegetable kebab

Grease the grate with oil and put the pickled pieces on it. Together with vegetables, you can cook and. We fry vegetables on a wire rack over coals, do not forget to turn over.
While the vegetable kebab is being prepared, we make a dressing with herbs. Finely chop your favorite herb (except salad), add salt, add oil and chopped garlic.
How to determine the readiness of vegetables baked on a fire? Only for your own taste. Some people like slightly undercooked, crispy al dente vegetables. And someone prefers a well-baked vegetable kebab. I like something in between.

Put the grilled vegetables cooked on the grill in a deep salad bowl, pour over the prepared dressing and mix gently. Let stand for about 5 minutes.

Before serving, put the vegetables on a flat dish and garnish with salad leaves and serve. The experienced slimmer's off-site lunch is ready.

Our grilled vegetable recipes will help you prepare an aromatic, healthy and delicious dish in nature or at home!

fresh purple basil - 1 bunch
zucchini - 1 piece
sunflower oil - 5 tablespoons
salt - 1 pinch
fresh champignons - 150 gr
blue eggplant - 1 piece
lemon - 1 piece
sweet pepper - 2 pcs.
garlic - 2 cloves

Recipe 2: grilled vegetables with honey in the oven (step by step)

Zucchini - 1 Piece
Eggplant - 1 Piece
Red onion - 1 Piece
Bulgarian pepper - 1 Piece
Vegetable oil - 4 Art. spoons
Wine vinegar - 2 tbsp. spoons
Soy sauce - 1 Tbsp. spoon
Liquid honey - 1 teaspoon
Salt, pepper - To taste
Greens - 1 Bunch

First, prepare the marinade to coat the vegetables. To do this, mix soy sauce, vegetable oil, wine vinegar, honey. Here you can immediately crumble fresh herbs - dill, parsley, cilantro. You can add pepper and a little salt to the sauce to taste.

Now take care of the vegetables. They must be rinsed well and dried beforehand. Then cut the eggplant and zucchini into slices about 2 centimeters thick, without peeling the skin. Cut the pepper into slices of about the same thickness and the onion into slices.

Now the vegetables need to be covered with marinade. To do this, they can be dipped in the marinade and laid out on a dish so that the excess liquid is glass. Alternatively, use a cooking brush to apply the marinade to vegetables. Then they can be laid out on the wire rack in the oven.

Put the oven at 250 degrees and leave the vegetables to bake for 20 minutes. Then they will need to be turned over to the other side and baked for another 20 minutes. At the same time, if the oven allows, the temperature can be increased to 270.

Recipe 3: grilled pickled vegetables on the grill (with photo)

2 zucchini
2 eggplants
3-4 tomatoes
2-3 sweet peppers
2-3 onions
1-2 apples
1 head of garlic
salt, seasonings and herbs to taste
100 ml vegetable oil
100 ml soy sauce
1 teaspoon wine or balsamic vinegar

Wash all vegetables, peel onions and garlic, remove seeds from pepper.

Cut off the stems from eggplant and zucchini. Chop all vegetables coarsely. Pepper and eggplant - in slices or thick rings.

Cut the tomatoes into halves or quarters, depending on the size.

Onions - in thick rings, pepper in quarters, apples - in slices, removing the seeds.

To prepare the marinade, pass the garlic through a press or chop very finely, mix with 100 ml of vegetable oil (I liked rapeseed oil) 100 ml of soy sauce, vinegar. Salt vegetables, add seasonings of your choice, finely chopped herbs.

Pour marinade over. It is very convenient to marinate in a tight bag, so it is easier to mix. Vegetables are marinated for at least half an hour, but I prefer those that have been in the marinade for several hours. Remember to stir the vegetables and marinade from time to time.

Place the prepared vegetables on the grill rack.

Bake on well-burnt coals, for example, after frying the kebab (so that there is no intense heat) for about 20 minutes, turning the wire rack over from time to time. Serve as an appetizer for meat and spirits, or as an independent dish.

Recipe 4: grilled zucchini and tomatoes (step by step photos)

Grilled vegetables can easily compete with any other grilled food. Juicy, meaty, incredibly tasty and healthy dish - the undisputed picnic leader this season!

Zucchini - 1 pc.
Tomatoes - 2-3 pcs.
Bulb onions - 1-2 pcs.
Bulgarian red pepper - 1 pc.
Coriander greens - for serving
Soy sauce - 50 ml
Table salt - to taste

To grill vegetables on charcoal grates, you need ripe but firm enough vegetables, salt and soy sauce. Wash, clean and chop the ingredients just before use. If you prepare vegetables for a picnic at home, then the juiciness of the dish will definitely be lost.

The courgettes are cut into thick circles and halved. Important! The zucchini cooks very quickly, and the thin slices on the "fresh" charcoal turn into charcoal.

Sweet peppers are peeled from the stalk and seeds, and then cut into cubes or rectangles.

Onions need to be peeled and chopped into wide rings.

Marinate zucchini, bell peppers and onions in soy sauce with a little salt.

The tomatoes are cut into thick slices, but not pickled. Otherwise, they'll just get bogged down. They also do not need salt at all, given that all other vegetables will be on the grill in very close "contact" with tomato slices.

Pickled zucchini, onions and peppers, as well as tomatoes are laid out on the wire rack close to each other. The distance between the vegetables is absolutely useless to us, this will help the vegetables not to "jump" into the brazier during turning. Bulgarian pepper is laid out in a double layer. Ideally, the height of the vegetables should be the same throughout the grill area.

We clamp the grate and send it to the grill with fresh coals.

Grilled vegetables on charcoal are afraid of open fire. We are following this closely! If the width of the barbecue allows, then we move part of the coals with fire to the free edge.

Bake on one side and turn over once. The cooking time for grilling vegetables is no more than 15 minutes.

Gently remove the baked zucchini, bell peppers, onions and tomatoes with a fork and spread in rows without stirring. We close our dish for 5 minutes with a salad bowl and let the vegetables soak in the neighbor's juice.

It turned out incredible! We complement our vegetable bouquet of grilled vegetables with cilantro and serve with a picnic.

Recipe 5, simple: grilled vegetables and mushrooms in a pan

Grilled vegetable recipes also use a frying pan.

Zucchini (small) - 1 pc
Eggplant - 1 piece
Bulb onion - 1 piece
Tomato - 1 piece
Champignons - 5 pieces
Vegetable oil - 2 tbsp. l.
Salt - 1 tsp
Sugar - 1 tsp
Black pepper

Here is the optimal set of vegetables for this dish. But if you are missing a couple of ingredients, it's okay) The most optional are onions and tomatoes. But I recommend trying to add champignons!
So, wash everything, clean and cut off unnecessary things.

Chop the courgette, onion and tomatoes into coarse rings approx. 1 cm thick. Thin eggplant - 0.5 cm. Pepper in large rectangles. Champignons, if large - into 3-4 plates, if small - into 2 parts.

Put everything in a large bowl, add salt, sugar, butter, freshly ground black pepper and stir with a large spoon to distribute the seasonings evenly.

Heat a grill pan over high heat and put the mixture on it in one layer. Fry on both sides for literally 2 minutes! Do not try to completely fry and soften vegetables - they should remain with a light crunch, "al dente" - this is their main charm)

Do not forget that after removing from the heat, the cooking process still continues, because by the time of serving, everything will be ready, and nothing will remain raw.

That's it, a quick and healthy side dish is ready! It took me 5 minutes to prepare the vegetables, and 10 minutes to fry in 3 passes. 750 g came out of the proposed number of ingredients - for 3-4 servings. For dinner for two, I take half a zucchini and an eggplant.

And finally - it is absolutely not necessary to use a grill pan, just as you can cook on a regular non-stick one, there simply will be no stripes, and this will not affect the taste in any way. A small variation of the same dish is to fry all the vegetables at once, without putting them in one layer, under the lid. So they will give juice, and stew in it, exchange tastes and become softer than in the first version.

Recipe 6: grilled vegetables at home

1 medium zucchini;
1 tomato;
1 bell pepper;
2-3 champignons;
1 onion;
lettuce leaves, herbs for decoration;
3 cloves of garlic;
salt, pepper to taste;
some olive or refined sunflower oil to taste.

Preparatory stage: thoroughly rinse all the vegetables and cut them into large rings (about 1.5 cm wide). It is better to peel the zucchini first.

Lubricate a clean, dry grill pan (there should not be a drop of water on it) evenly lubricate with vegetable oil using a kitchen brush. You need just a little oil so that a thin greasy layer forms in the pan. Excess oil can be blotted off with a paper towel.

We put the grill pan on a high heat and turn on the hood in the kitchen, since the smell of the grill will be very strong. We wait until the pan begins to smoke. And here is the first secret of grilled vegetables - they must be fried in a very well-heated frying pan, otherwise they will burn and lose their shape.

And the first to go into battle are the sliced zucchini. We put them on a hot frying pan. To this we add 3 unpeeled garlic cloves, it will give the zucchini flavor and will simply be an addition to the vegetable dish. Fry for 1 minute over high heat.

Try to time the time for the first time, you may need a little more or a little less than 1 minute. It is best not to touch the zucchini while the zucchini is roasting so as not to damage the beautiful striped grill print.

Then carefully turn the zucchini with a fork, only now we slightly salt and pepper (this way the zucchini will remain dense and will not lose juice). We also fry for a minute on the second side.

Transfer the garlic zucchini to a large flat plate or cutting board.

And here's another, perhaps the most important secret. Immediately cover the hot zucchini with a layer of foil and fold the edges under the plate. The foil should keep the heat so that the vegetables are melted and the juice stays inside. In this case, semi-finished crispy zucchini are suitable due to their heat.

Cool the pan a little, then rinse it under running water and wipe it dry. Some chefs argue that there is no need to wash the pan. I leave this question to your discretion. If the pan is not washed, it is enough to wipe it with paper towels to remove the remains of used oil and grains of salt and pepper.

Then grease the pan again with a kitchen brush and heat it well over high heat. Now we spread the mushrooms and onions. Also fry for a minute on each side.

As well as zucchini, lay out on a flat plate. Cover with foil and set aside.

Fry tomatoes with bell peppers using the same principle.

Put on a plate, wrap in foil.

Put the washed lettuce leaves on a plate or board. Place ready-made grilled vegetables on top. For serving, you can use any sauce to taste: sweetish barbecue, hot salsa, mild cheese sauce or aioli. Or you can get by with ordinary store-bought ketchup or mayonnaise. Bon Appetit! Now is the time to relax and enjoy the delicious grilled vegetable flavor.

Recipe 7: grilled vegetables in the oven with red onions

Sweet pepper (red and yellow) 6 pieces
Champignons (fresh, cut into layers up to 1 centimeter thick) 500 grams
Zucchini (small, young) 5 pieces
Red onion (sweet) 1 piece (medium)
Eggplant 1 piece (large)
Vegetable oil 60 milliliters
Salt (finely ground) 1 teaspoon or to taste
Ground black pepper to taste

First, preheat the oven to 180 degrees Celsius, cover a large non-stick baking sheet with a sheet of aluminum food foil and install a special grill rack from the oven on it. Then we lay out all the ingredients necessary for the dish on the countertop and begin to prepare them.

With the help of a sharp kitchen knife, we get rid of the peel of the onions, and the bell pepper from the stalk and gut the latter from the seeds. Then we rinse these products with zucchini and eggplant under trickles of cold running water, dry them with paper kitchen towels, put them in turn on a cutting board and grind them.

I bought the mushrooms already in chopped form, but I had to tinker a little with the rest of the vegetables, but for a creative culinary specialist this process will seem even pleasant. So, their cutting is not important, the main thing is that the size of the pieces does not exceed 1-1.5 centimeters. It is better to remove the dense peel from the eggplant, it bakes very badly, and then chop the pulp into rings.

We do the same with zucchini, but the skin does not need to be removed, it is rather thin.

Sweet pepper cut into wide slices or, as they are also called, "petals".

Divide the onions into 4-5 slices and disassemble them into separate plates. Then we move the slices into a deep bowl, sprinkle the vegetables with salt and black pepper to taste.

After that, mix everything thoroughly with clean hands until a homogeneous consistency, so that the slices are covered with spices from all sides, and proceed to the next, almost final step.

We move the chopped vegetables to the surface of the grill installed on the baking sheet, trying to place them in one even layer, and send them to the oven preheated to the desired temperature for 30 minutes. We periodically check their readiness with a table fork, if its teeth enter the pieces smoothly, without pressure, then everything is baked!

We closely follow the process, the vegetable platter should brown a little, but not burn. Therefore, when it reaches the desired state, we immediately pull the kitchen potholders on our hands and rearrange the baking sheet with tasty crowbars on the cutting board previously placed on the countertop. We give the food the opportunity to cool down a little, and after that you can start tasting!

Recipe 8, step by step: grilled mushrooms and vegetables

Grilled vegetables, properly cooked, should be juicy and slightly hard on the inside. Before frying, they can be soaked with a marinade of vegetable oil, finely chopped garlic, salt, a spicy herbal mixture (Mediterranean, Provencal, Italian) and fresh basil.

zucchini - 300 gr
tomato - 300 gr
champignons - 200 gr
bell peppers - 2 pieces of different colors
vegetable oil - 20 ml
salt to taste

We take 300 g of young zucchini and red tight tomatoes, 200 g of fresh mushrooms and one juicy red and yellow Bulgarian pepper each. Wash and dry the vegetables.

We cut off the courgettes at both ends, and then cut into 3-4 pieces. Free the peppers from the core and cut into slices. Leave the tomatoes and mushrooms as they are. We string everything on skewers, salt to taste and pour over with vegetable oil.