Return the summer, at least to your table, with the help of a grill pan, which casts memories of cooking at the stake. In this article we will tell you about how to properly grill vegetables in a grill and how to prepare them for cooking.
Vegetables in a frying pan - recipe
Ingredients:
- asparagus pods - 440 g;
- red onion - 95 g;
- sweet pepper - 130 g;
- zucchini - 170 g;
- balsamic vinegar - 55 ml;
- olive oil - 55 ml;
- honey - 15 ml;
- Dried basil, oregano, thyme - 1/2 teaspoon each;
- a clove of garlic - 1 pc.
Preparation
Start with the preparation of all the vegetables: divide the onions into quarters, also do the same with the pepper-peeled, zucchini cut across thick slices. Put the vegetable mixture in a bag or glassware. Combine the remaining ingredients together. The resulting mixture will become our marinade, in which it will be necessary to withstand vegetables of the order of half an hour.
Before you cook the vegetables in a grill pan, thoroughly heat the dishes. Drain excess marinade and carefully place the vegetables on the heated surface. Fry all the ingredients for about 12-15 minutes, occasionally turning over in order to get pronounced strips on the surface of the fruit.
How to cook vegetables in a frying pan in Asian style?
Ingredients:
- miso paste - 35 g;
- water - 15 ml;
- soy sauce - 15 ml;
- olive oil - 35 ml;
- zucchini - 480 g;
- eggplant - 170 g;
- sweet pepper - 80 g;
- red onion - 80 g;
- handful of mint leaves;
- lime - 1 pc.
Preparation
Dilute the miso paste in a mixture of water and soy sauce. With the resulting marinade, chop randomly sliced vegetables. Sprinkle all with lime juice and mix with chopped mint leaves. You can start roasting immediately, pre-warming up the frying pan with butter. Preparation will take from 6 to 8 minutes, depending on the thickness of the pieces.
How to fry vegetables in a grill pan?
Ingredients:
- olive oil - 230 ml;
- garlic teeth - 4 pcs .;
- Dried oregano, rosemary, thyme, parsley - 1 teaspoon each;
- 1 lemon peel;
- zucchini - 860 g;
- sweet pepper - 490 g;
- sweet onions - 90 g;
- eggplant - 210 g;
- champignons - 220 g.
Preparation
Purish garlic teeth with herbs and zest. Dilute the mixture with olive oil. Optionally slicing vegetables, leave them in the marinade for about 3 hours, then fry them in portions, for 10-12 minutes, occasionally turning over.