Vegetables on the grill - an ideal dish for outdoor recreation. Eggplants, sweet peppers, tomatoes and onions can give hundreds of options for side dishes and snacks. They can be roasted on skewers and grill grill, marinated in sauces, spices and spices. Food on coals can satisfy any gastronomic predilections, as it is tasty, useful and fragrant.
How to cook vegetables on a grill?
Vegetables on the grill - recipes with which you can prepare not a few interesting and useful dishes, choosing the right ingredients. For roasting on charcoal, juicy and fresh eggplants, courgettes, peppers, tomatoes, onions and mushrooms are ideal. They can simply be cut into large pieces and, seasoned with butter and salt, put on a grate, or marinated, strung on skewers.
- To make the vegetables baked on the grill juicy, you need to observe the temperature regime and the sequence of products.
- The first to fry porous vegetables: zucchini, eggplant. When baking whole, they must be pierced.
- Potato is best baked on skewers, wrapped in a slice of bacon: it will be delicious and non-calorie, because the fat will drain on the grate.
- Peppers are best cooked entirely: they will preserve the juicy and fragrance under the skin.
- The easiest way is to make a shish kebab from vegetables on the grill: vegetables are cut, marinated in butter and lemon juice for a couple of minutes, stringed on skewers and roasted over the coals.
How to pickle vegetables for a brazier?
Marinade for vegetables on the grill is an important ingredient for preserving the juiciness and aroma of the 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 from thyme, basil, garlic and mint are more often used.
Ingredients:
- eggplant - 25 g;
- zucchini - 250 g;
- tomatoes - 150 g;
- onion - 65 g;
- sweet pepper - 150;
- a clove of garlic - 3 pieces;
- dill - handful;
- oil - 70 ml;
- Balsamic vinegar - 20 ml;
- sugar - 5 g;
- water - 30 ml.
Preparation
- Whisk the vinegar with sugar and water.
- Add butter, garlic and greens.
- Vegetables cut into large pieces.
- Pour marinade for 45 minutes.
How to cook vegetables on a grill?
Vegetables on the grill on the grill are one of the ways to get a fantastic side dish for cooking which will take a little oil and a pinch of salt. In the process of frying, sugars are extracted from vegetables, which are caramelized and give an extraordinary taste. Smoked aroma of haze and appetizing traces from the grill will add a dish of piquancy.
Ingredients:
- eggplant - 1 piece;
- zucchini - 1 piece;
- onion - 2 pieces;
- pepper - 2 pieces;
- tomatoes - 2 pieces;
- champignons - 10 pieces;
- oil - 80 ml;
- salt - 10 g.
Preparation
- The grilled vegetables on the grill should be roasted equally, so cut them no more than 1 cm thick.
- Pepper cut into strips, mushrooms - plates.
- Tomatoes, zucchini, onions and eggplants - circles. Eggplant salted for 15 minutes.
- Grease all vegetables with oil, salt.
- Place on a grate and cook for 10 minutes.
Vegetables on the grill in Armenian style
Baked vegetables on the grill can turn into a spicy and juicy salad, if you cook them in Armenian. This method is very simple and simple: you need to string whole vegetables on skewers and bake until ruddy skin. Soft vegetables are peeled off, arbitrarily chopped, seasoned with spices, butter and lemon juice, and served to the table.
Ingredients:
- eggplant - 4 pieces;
- sweet pepper - 5 pcs .;
- a clove of garlic - 5 pcs .;
- red onions - 2 pcs .;
a bundle of cilantro;
- lemon juice - 40 ml;
- oil - 80 ml;
- black ground pepper - 5 g.
Preparation
- Eggplants and pepper string on the skewers.
- Bake the vegetables on the grill until charring the skin.
- Remove the peel from the finished vegetables.
- Cut the vegetables, add onion, garlic and cilantro, butter, pepper and lemon juice.
Aubergines on the grill on the grill
Eggplants on the grill are tasty and unusually useful. When cooking, they retain a maximum of vitamins and absorb a minimum of oil, which makes the dish relatively low-calorie. Eggplants are recognized as a universal product for barbecue, as they remain juicy even with prolonged baking and perfectly combined with any marinades and sauces.
Ingredients:
- eggplant - 2 pieces;
- peanut paste - 60 g;
- lemon juice - 40 ml;
- a clove of garlic - 2 pieces;
- oil - 20 ml;
- fresh oregano - a pinch.
Preparation
- Whisk in the blender oregano, juice, pasta and garlic.
- Eggplant cut into strips, oil and fry on the grill for 5 minutes on each side.
- Place on a plate, pour sauce.
Potatoes on the grill - recipe
Potatoes on the grill can serve not only as a side dish to a shish kebab, but also become a full dish, if baked with slices of fat. The recipe is laconic, accessible and unusually tasty. It is necessary to cut potatoes in thin circles, strung, alternating with bacon, on skewers and, wrapped in foil, send to the coals. After 20 minutes, remove the foil.
Ingredients:
- potatoes - 8 pcs .;
- lard - 350 g;
- pepper - 5 g;
- rosemary is a pinch.
Preparation
- Potatoes and lard thinly cut.
- Season with pepper and rosemary.
- Wrap in foil and bake for 20 minutes.
- After, remove the foil and cook without it.
Zucchini on the grill - recipe
Zucchini on the grill is an excellent option for a light and non-calorie garnish. The dish will turn out tender and soft only from young and fleshy fruits. If there are any, the vegetable will not require long marinating and will be cooked in a matter of minutes. As a marinade, the classic filling from garlic and fresh herbs is ideal.
Ingredients:
- zucchini - 1,2 kg;
- garlic head - 1 piece;
- fresh fennel - handful;
- oil - 100 ml;
- goat cheese - 50 g.
Preparation
- Mix garlic, greens and butter.
- Squash is cut into plates and marinated for 30 minutes.
- Place on the grate.
- Vegetables fried on a brazier, serve with goat cheese.
Tomatoes on the grill
The preparation of vegetables on the grill is diverse and contains not a few technical secrets. Juicy tomatoes, as a rule, are baked on skewers 7-10 minutes. During this time they will have time to soften and start the juice, which will give the fruit a spicy fried taste. To vegetables are not burned, it is appropriate to butter them with butter, but ready to season.
Ingredients:
- tomatoes - 6 pcs .;
- oil - 60 ml;
- Balsamic vinegar - 40 ml;
- sprigs of basil - 3 pieces;
- black ground pepper - 5 g.
Preparation
- Halves tomato string on skewers, oil.
- Roast over the coals for 10 minutes.
- Mix the vinegar, pepper, butter and basil and pour the tomatoes.
Pepper on the grill
Bulgarian pepper on the grill is one of the leading places among dietary dishes. It contains the necessary vitamin reserve, it has excellent taste qualities and is quickly prepared. From the baked sweet pepper you can make an excellent vegetable snack, previously peeling off the skin and filling with sweet and sour sauce.
Ingredients:
- Bulgarian pepper - 6 pcs .;
- oil - 50 ml;
- rice vinegar - 20 ml;
- a clove of garlic - 3 pieces;
- fresh parsley - a handful.
Preparation
- Whole peppers, put on skewers and bake until rouge.
- Remove from the skin, cut into four parts.
- Mix the vinegar, oil, greens and garlic and pour the vegetables.
Vegetable salad on the grill
Salad of baked vegetables on the grill - a healthy alternative to high-calorie, fried foods. Prepare a snack is not difficult: should the sliced ​​vegetables sprinkle with oil and lay on the grill grill. Correctly baked, they should keep the crunchy texture inside and the blush outside. Spicy dressing will tie the dish together.
Ingredients:
- eggplant - 1 piece;
- zucchini - 1 piece;
- sweet pepper - 4 pcs .;
- onion - 2 pieces;
- fresh parsley - a handful;
- oil - 100 ml;
- honey - 20 g;
- lemon juice - 20 ml;
- a clove of garlic - 4 pcs.
Preparation
- Eggplant, zucchini, peppers and onions cut, oil.
- Fry the vegetables on the grill until red.
- Mix honey, lemon juice, garlic and butter.
- Season the vegetables with sauce and parsley.