Grilled eggplant in a frying pan mediterranean recipes. How to choose the right eggplant

A grill pan is one of the most useful things in the kitchen for cooking delicious, but at the same time simple meals. In such a pan, you can cook both a steak from meat or fish, and all kinds of vegetables.

Therefore, we invite you to familiarize yourself with basic recipes grilled vegetable snacks. Let's summarize the benefits of this cooking in a nutshell:

grill is not required for cooking in a frying pan a large number of oils;
due to the thick walls, the food does not burn at the high temperatures required to obtain a crispy crust;
meat and vegetables are obtained as from a barbecue, so no one has canceled a home picnic.

So, today we will consider several recipes for vegetable dishes that we will cook in a new miracle pan. Due to which the vegetables will be crispy on the outside and very juicy on the inside.

Recipe number 1: Crispy potatoes in a grill pan

Who doesn't love crispy fried potatoes? golden crust. In a grill pan, the dish will not burn, and the recipe itself can be converted into a non-calorie and healthy for our body. To do this, we will use the following products.

List of ingredients: 1 kg of potatoes; 3 art. spoons olive oil; a pinch of salt; spices and a couple of sprigs of rosemary.
Cooking method: wash and peel potatoes; cut into thin slices; rub it with spices and salt; heat the pan to maximum heat, after greasing the bottom with vegetable oil; then add potatoes and rosemary; Fry for 5-10 minutes at maximum, and then cook for another 20 minutes over medium heat.

Quick, simple and easy, and most importantly nothing burned. So now you can enjoy village-style potatoes, only such a dish is 100% healthier than an analogue from fast food cafes such as KFC or McDonalds.

Recipe number 2: Grilled zucchini and eggplant

Crispy grilled zucchini and eggplant are perfect as a side dish for barbecue or. So, if the weather is bad outside and the picnic is canceled, you should prepare such vegetable snack at home and pamper yourself and your loved ones.

List of ingredients: 2-3 zucchini; 2-3 eggplants; 3 art. tablespoons of olive oil; salt and spices to taste.
Cooking method: wash the vegetables and cut off their tails; lay them lengthwise and cut into strips; then marinate them in spices and put them in a preheated grill pan, previously oiled. Bake for 5 minutes on each side until crispy.

You can also make this snack without butter if every extra calorie counts for you. Usually good grill pans have an excellent non-stick coating, due to which the food does not burn or stick to the bottom.

Recipe number 3: Mushrooms in a grill pan

Grilled mushrooms are an appetizer that absolutely everyone loves. We chose champignons for the recipe, as they can be found in any market or grocery store. Choose large mushrooms with massive caps, because when frying they will release their juice and shrink significantly.

List of ingredients: 500 g of champignons; spices; salt and olive oil.
Cooking method: rinse the mushrooms thoroughly and remove dirt from them; gently peel the skin, but do not separate the leg from the cap; marinate vegetables and put on a preheated grill, the bottom of which is pre-sprinkled with oil. Cook mushrooms for about 15 minutes.

As you can see, nothing complicated - but how tasty and such an appetizer will suit any feast. Can be combined with porridge, meat, as well as independent dish during the post.

Recipe number 4: Stewed vegetables cooked in a grill pan

On the grill, you can not only fry, but also stew. Just reduce the heat and simmer a mix of various vegetables at a low temperature for more long time. Then the vegetable dish will turn out juicy and fragrant.

List of ingredients: 300 g potatoes; 200 g of champignons; 1 zucchini; 1 eggplant; 1 bell pepper; 1 carrot; 1 head of onion; 4 tbsp. tablespoons of olive oil; salt and spices to taste.
Cooking method: wash vegetables and peel them; cut into strips or circles; heat the pan, put the vegetables, pour oil and add spices; mix well and cook for about 30 minutes over low heat until cooked through.

Great recipe for the perfect vegetable stew grilled. As you have seen, such a frying pan simplifies the life of housewives and creates truly tasty, but at the same time healthy dishes without burning and sticking food to the dishes.

The word "grill" for many is naturally associated with the word "steak". cooking recipes good steak a lot, but not everything works out as it should. Why? The basic principles are violated, which are few:

Good meat. A steak is not just a piece of beef, but a regular piece of meat with “marbled” stings that appear as a result of grain-fed cows. Recently, cows of the desired breeds have also been bred in Russia, look for trusted producers. If with the right meat doesn't work, just choose best beef which you can find.
Oil free. The beauty of the grill pan is that it cooks without oil, and there is no need to be afraid that the meat will burn. It will only happen if you forget about it.
Lots of pepper. A real steak is generously peppered before cooking, but it is better to salt in the process. Pepper try not just to pour on top, but to rub.
Don't overcook. One of the best Russian steakhouses directly states on the website that if a client asks for well done (fried), they will try to dissuade him. It is not necessary to cook meat with blood at home, but it is also not worth frying to the state of a piece of wood.
Seal the meat. IN classic recipe first, a piece is quickly fried on both sides, literally for a minute, then another 3-5 are added on each side, depending on the desired roasting.

Vegetables on a grill pan

The grill pan does not live by meat alone! You can also cook vegetables very tasty on it. They are suitable for anyone who adheres to proper nutrition, and are allowed by most diets, except for very raw food ones.

Don't forget the "no oil" rule. If it's really scary, add a drop.
You can fry together zucchini, zucchini, eggplant, sweet peppers, cucumbers. Cut them into slices or strips depending on the type.
cauliflower and broccoli is best cooked separately, cut into inflorescences.
Cut the tomatoes carefully so as not to lose the healthy juice.
The recipe is simple: salt the selected vegetables, pepper, send to the grill pan, turn over as they fry. Depending on the type of vegetables, you will need an average of 10-20 minutes.

Our grilled vegetable recipes will help you prepare a fragrant, healthy and very tasty dish outdoors or at home!

fresh purple basil - 1 bunch
zucchini - 1 pc.
sunflower oil - 5 tbsp.
salt - 1 pinch
fresh champignons - 150 gr
eggplant blue - 1 pc.
lemon - 1 pc.
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, which will need to cover the vegetables. To do this, mix soy sauce, vegetable oil, vinegar, honey. Here you can immediately crumble fresh herbs - dill, parsley, cilantro. Pepper and a little salt can be added to the sauce to taste.

Now take care of the vegetables. They must first be washed and dried well. Then cut the eggplant and zucchini into slices about 2 centimeters thick, without peeling the skin. Pepper also cut into slices of approximately the same thickness, and 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. Or use a cooking brush to apply the marinade to the vegetables. Then they can be laid out on a wire rack in the oven.

Set the oven to 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 eggplant
3-4 tomatoes
2-3 sweet peppers
2-3 bulbs
1-2 apples
1 head of garlic
salt, spices and herbs to taste
100 ml vegetable oil
100 ml soy sauce
1 teaspoon wine or balsamic vinegar

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

Cut the stalks off the eggplant and zucchini. Coarsely chop all vegetables. Peppers and eggplant - slices or thick rings.

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

Onions - in thick rings, peppers 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 to your taste, finely chopped greens.

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

Arrange the prepared vegetables on the grill.

Bake on well-burnt coals, for example, after frying a barbecue (so that there is no strong heat) for about 20 minutes, turning the grate over from time to time. Can be served as an appetizer with meat strong drinks or as a standalone meal.

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.
Onion - 1-2 pcs.
Bulgarian red pepper - 1 pc.
Coriander greens - to serve
Soy sauce - 50 ml
Table salt - to taste

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

Zucchini are cut into thick circles and divided into two parts. Important! Zucchini cooks very quickly, and thin slices on "fresh" coals turn into coals.

Sweet pepper is 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 the addition of a small amount salt.

Tomatoes are cut into thick circles, but not pickled. Otherwise, they will just crumble. They also do not need salt at all, given that all other vegetables will be on the grill in very close "contact" with the tomato slices.

Marinated zucchini, onions and peppers, as well as tomatoes are laid out on a wire rack close to each other. The distance between the vegetables is completely 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 across the grill area.

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

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

Bake on one side and flip once. The cooking time for grilled vegetables is no more than 15 minutes.

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

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

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

Recipes for grilling vegetables also involve the use of a frying pan.

Zucchini (small) - 1 pc.
Eggplant - 1 piece
Onion - 1 pc.
Tomato - 1 pc.
Champignons - 5 pcs
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 lack a couple of ingredients, it's okay) The most optional here are onions and tomatoes. And I still recommend trying to add champignons!
So, wash everything, clean and cut off the unnecessary.

Courgette, onion and tomatoes cut into large rings approx. 1 cm thick. Thin eggplant - 0.5 cm. Pepper in large rectangles. Mushrooms, if large - into 3-4 plates, if small - into 2 parts.

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

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

Do not forget that even after removing from heat, the cooking process is still ongoing, because by the time it is served, 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 prep the vegetables and 10 minutes to fry in 3 batches. From the proposed number of ingredients, 750 g came out - 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, you can cook it on a regular non-stick pan in the same way, there will simply 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 laying them out 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, greens for decoration;
3 cloves of garlic;
salt, pepper to taste;
a little olive or refined sunflower oil taste.

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

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

We put the grill pan on a strong fire and turn on the hood in the kitchen, since the smell of the grill will be very sharp. 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 pan, otherwise they will burn and lose their shape.

And here the sliced \u200b\u200bzucchini go first into battle. Put them on a hot skillet. We also add 3 unpeeled garlic cloves here, it will add flavor to the zucchini and will simply be an addition to vegetable dish. Fry for 1 minute on high heat.

Try to time the first time, you may need a little more or a little less than 1 minute. While the zucchini is roasting, it is better not to touch them so as not to damage the beautiful striped print from the grill.

Then carefully turn the zucchini over with a fork, only now lightly salt and pepper (so the zucchini will remain dense and do not lose juice). Fry for a minute on the other side as well.

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

And here is another one, perhaps the most main secret. Immediately cover the hot zucchini with a layer of foil and bend the edges under the plate. The foil should keep the heat in so that the vegetables simmer and the juice stays inside. At the same time, semi-finished crispy zucchini will do due to its heat.

Let the pan cool slightly, then rinse under running water and wipe dry. Some cooks claim 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 from the remnants of used oil and grains of salt and pepper.

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

Like zucchini, spread on a flat plate. Cover with foil and set aside.

By the same principle, we fry the tomatoes with bell pepper.

Put on a plate, wrap with foil.

Put washed lettuce leaves on a plate or board. Place grilled vegetables on top. For serving, you can use any sauce to taste: sweet barbecue, spicy sauce salsa, gentle cheese sauce or aioli. And you can do the usual shop ketchup or mayonnaise. Bon appetit! Now it's time to relax and enjoy the beauty vegetable flavor with grill flavor.

Recipe 7: Grilled Vegetables in the Oven with Red Onions

Sweet pepper (red and yellow) 6 pieces
Mushrooms (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 grate on it from oven. 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 onion, and Bell pepper from the stalk and gut the last one from the seeds. Then we wash these products with zucchini and eggplant under streams of cold running water, dry with paper kitchen towels, in turn lay out on a cutting board and chop.

I bought the mushrooms already chopped, but I had to tinker a bit with the rest of the vegetables, but for a creative chef this process will even seem pleasant. So, their cutting is not fundamental, the main thing is that the size of the pieces does not exceed 1–1.5 centimeters. It is better to remove a dense peel from eggplants, it is very poorly baked, and then chop the flesh into rings.

We do the same with zucchini, but you can not remove the skin, it is quite thin.

We chop sweet pepper into wide slices or, as they are also called, “petals”.

We divide the onion into 4-5 slices and disassemble them into separate plates. Then we move the sliced \u200b\u200bto a deep bowl, sprinkle the vegetables with salt and black pepper to taste.

After that, mix everything thoroughly with clean hands until uniform 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 grate 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!

Closely following the process vegetable mix should brown a little, but not burn. Therefore, when it reaches the desired state, we immediately pull kitchen gloves on our hands and rearrange the baking sheet with tidbit crowbars on a cutting board, previously placed on the countertop. We give the dish the opportunity to cool a little, and after that you can start tasting!

Recipe 8, Step by Step: Grilled Mushrooms and Vegetables

Properly cooked grilled vegetables should be juicy and slightly firm on the inside. Before frying, they can be soaked in 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
sweet bell pepper - 2 pcs of different colors
vegetable oil - 20 ml
salt - to taste

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

Trim the zucchini from both ends, and then cut into 3-4 pieces. We 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 with vegetable oil.

Fry vegetables on smoldering coals for 5-7 minutes, turning regularly.

Grilled vegetables are served directly to the table on skewers.

Grilled vegetables as a snack or side dish is not only tasty, but also very healthy. And if there is a grill pan available, then their preparation becomes quite simple. Grilled vegetables contain more useful substances and antioxidants even compared to boiling, not to mention frying, baking and cooking in microwave oven. In addition, this type of cooking allows you to have a picnic at home, because vegetables on a grill pan practically do not differ in taste from those cooked in the fresh air.

How to use a grill pan?

Grill pans come in a variety of shapes. They are round, oval, square and rectangular. The bottom of such pans has a relief surface. Thanks to this, it is very convenient to fry grilled vegetables at home. The frying pan has raised stripes that make this pan unique. The ribbed shape of the bottom mimics the grate of a real grill and helps to evenly distribute heat during cooking. How to fry vegetables on a grill pan, reducing the use of oil to a minimum? It does not need to be poured into the pan, as with conventional frying. It is recommended only immediately before cooking to grease the protruding parts of the heated dishes with oil using a brush or napkin.

Benefits of Grilled Vegetables

Grilled vegetables are juicy and delicious. For cooking, eggplants, young zucchini, sweet peppers, onions, meaty tomatoes, potatoes, carrots, asparagus, Brussels sprouts, leeks, mushrooms, etc.

Grilled vegetables are high in fiber. It cleanses the body very well. Also, this dish contains a minimum of harmful substances. Eating such foods is good for your figure and health, because they practically do not contain salt and oil. Grilled vegetables retain much more nutrients in their composition than boiled or fried ones.

Grilled vegetables in a hurry

Any vegetables are suitable for cooking. It is important that there is neither salt nor moisture on them before frying.

How to grill vegetables on a grill pan:

They must be washed, cut into circles or slices 1 centimeter thick.
Put the chopped vegetables in a single layer on a preheated grill pan, after brushing them with vegetable oil from the underside.
While cooking, brush the top side of the slices with oil.
After 2 minutes, turn them over with a spatula to the other side. Cook for 1-2 more minutes.
When serving, put sour cream or mayonnaise on the table. It will be delicious if a hot dish is sprinkled with grated cheese. Salt to taste when serving.

Grilled vegetables marinated in olive oil

Cut potatoes, eggplant and zucchini into circles, after cutting off the stalks. Cut the paprika into two parts, remove the seeds, cut out the partitions, cut each half into 4 parts. Cut mushrooms in half.
Drizzle chopped vegetables with olive oil, adding spices to your taste. Leave to marinate for 10 minutes.
Spread the food in a single layer on a well-heated grill pan. Cook for five minutes on each side.

Spicy grilled vegetables in a frying pan

asparagus 30 grams;
potatoes 50 grams;
broccoli cabbage 30 grams;
shallots 20 grams;
fennel 30 grams;
sweet pepper 30 grams;
asparagus beans 30 grams;
dried tomatoes 30 grams;
seaweed salad 10 grams;
eggplant 30 grams;
olive oil.

Recipe:

Wash the potatoes using a brush, cut into slices, deep-fry.
Wash the rest of the ingredients, except for the salad, add french fries to them and fry in a grill pan, drizzling with olive oil and adding spices to taste.
At the very end of cooking, add the seaweed salad and sun-dried tomatoes. The dish is ready.

Grilled vegetables Mediterranean style

vegetables to taste 1 kilogram;
olive oil 5 tablespoons;
sea salt;
garlic 3 cloves;
rosemary 1 pinch.

Recipe:

Peel the garlic, chop, add olive oil, rosemary and salt. Mix.
Wash, peel and cut vegetables. Pour them with the prepared marinade and leave for 2 hours.
Cook on a hot grill pan, laying vegetables in one row.

Grilled vegetables with goat cheese

tomatoes 250 grams;
paprika Green colour 1 piece;
soft goat cheese 140 grams;
onions 2 pieces;
thyme 2 teaspoons;
olive oil.

Recipe:

Remove stems from tomatoes. Cut them in half, then each half into 4 more pieces. Remove seeds and membranes from peppers. Cut into pieces. Peel the onion and cut into half rings.
Mix all the chopped ingredients, add thyme and drizzle with olive oil. Cook on a hot grill pan. At the very end of cooking, add cheese.

Grilled vegetables with herbs

leeks 125 grams;
canned corn cobs 1 jar;
olive oil 40 grams;
zucchini 2 pieces;
herbs spicy to taste.

Recipe:

Wash the zucchini, remove the stalks, cut into circles 1 centimeter thick. Peel shallots, cut into slices. Cut the corn on the cob into 3 cm pieces.
Mix vegetables, pour over oil mixture and herbs. Leave to marinate for 30 minutes.
Cook on a hot grill pan, laying out in one row.

Spicy grilled vegetables with soy sauce

eggplant 1 piece;
hot pepper 1 piece;
zucchini 1 piece;
onion 1 piece;
champignons 7 pieces;
carrots 1 piece;
olive oil 4 tablespoons;
lemon juice 4 tablespoons;
tomato juice 250 milliliters;
soy sauce 4 tablespoons;
garlic 3 cloves;
butter 25 grams.

Recipe:

Chop the onion, garlic, peel and chop the chili. Mix with salt, soy sauce, tomato juice, olive oil and lemon juice.
Wash zucchini, eggplant, mushrooms, carrots, peel and cut into large pieces. Pour vegetables with marinade, leave for 3 hours.
After cooking on a very hot grill pan, laying them in one row.
From the remaining marinade you need to make a sauce. To do this, add butter to the remaining liquid and boil for ten minutes over low heat until excess moisture evaporates.

Grilled vegetables in fragrant oil

zucchini 1 piece;
eggplant 1 piece;
paprika 2 pieces of different colors;
olive oil 100 milliliters;
garlic 3 cloves;
fresh thyme several sprigs;
fresh rosemary 1 sprig.

Recipe:

Do fragrant oil preferably 1-2 days before cooking. To do this, chop the garlic, add oil, thyme and rosemary. Stir and leave the mass to infuse in a glass closed container at room temperature.
Cut the zucchini and eggplant into slices about 2 cm thick.
Cut peppers into two halves, remove seeds, stems and partitions. Cut each piece in half again.
How to cook vegetables on a grill pan? Fry them without oil until dark stripes appear, spreading them in one layer. Remove from the pan and transfer to a baking sheet.
In the oven, preheated to 190 C, put a baking sheet with fried foods for 12 minutes.
Remove the baking sheet from the oven, transfer the contents to a bowl, add aromatic oil with herbs and mix by tossing the container. After mixing, the dish is ready.

Grilled vegetables are juicy and delicious. They can be eaten both hot and cold. Grilled vegetables can be served as an independent dish or as a side dish for meat or fish. When cooked in this way, they retain many useful substances, and the taste and aroma of grilled vegetables will remind you of a summer picnic in nature.

In this article, we have collected everything about how to cook grilled vegetables on a charcoal grill: what vegetables can be grilled, how to pickle them and how to fry them correctly.

Grilled meat is an integral part of any picnic or summer holiday. Complement it with a side dish and a variety of salads.

You can also grill vegetables. It's very tasty and convenient.

Firstly, they are always at hand, and the cost is more than affordable.

Secondly, they can be prepared for those who for some reason do not eat meat, and thirdly, it is very useful.

You will learn how to cook grilled vegetables correctly, which ones are more suitable for this, as well as proven recipes from this article.

Grilled vegetables - recipes on the grill

Grilled vegetables can be cooked at any time of the year.

In summer, this is done on the grill or on coals, and in other seasons, you can use a special frying pan, bake in the oven or in a microwave oven with the “Grill” mode.

They are prepared without oil or with a minimum amount, which means that there will definitely be no harm to the figure.

In addition, vegetables prepared in this way contain a lot of useful substances that are absorbed by the body much better than even fresh.

Note! Grilled vegetables are much healthier than boiled, stewed, and even more so fried.

What vegetables are best for grilling?

The main condition for obtaining delicious dish grilled vegetables - the right choice.

It is best to use fresh seasonal vegetables. It is very important.

You should not buy zucchini in the supermarket in winter. The body will definitely not benefit from them. If you plan to cook such dishes all year round, it is better to freeze them in plenty, it will be more useful.

The degree of ripeness of the vegetable also matters. Underripe or, on the contrary, overripe ones will be tough, tasteless, may fall apart, etc.

Best for grilling are zucchini and zucchini, eggplant, corn, tomatoes, peppers, asparagus, onions, fennel.

You need to choose as juicy fruits as possible. Also, they should not be damaged and dented, and the shape should be even and neat.

Mushrooms are often grilled as well.

They can be different varieties, but champignons are best suited. Choose strong, even, with an elastic hat and a pleasant smell.

Mucus, stains, dents, etc. are not allowed.

Marinade secrets for vegetables

Beginners think that it is enough to put chopped vegetables on a wire rack or string them on skewers and bake until tender.

If you want to get a bland and tasteless dish, do it.

If you want to enjoy an amazing appetizer, remember that marinade is a must when grilling vegetables.

He can be anyone.

Both vinegar and wine are used, it is even enough to sprinkle with lemon juice and let the vegetables stand for 2-4 hours.

It is very important to choose the right spices. Oregano, basil, mint and garlic go well with vegetables.

Marinade for vegetables should not be too liquid.

This meat is poured into them, but juicy fruits do not need it.

Basically, spices, salt and a little liquid component, which can be vegetable and olive oil, soy sauce, are added to finely chopped greens. lemon juice, wine or vinegar.

After that, you just need to mix the vegetables with the resulting mixture, cover them with a film or plastic bag and leave to marinate.

Be sure to regularly shake the container or mix the products.

Marinade for vegetables with olive oil

This universal recipe considered the simplest.

Instead of olive oil, vegetable oil can also be used, but then it must be unrefined.

Mix 70 ml of oil with two tables. spoons of vinegar (preferably with balsamic), add tea. a spoonful of sugar, the same amount of salt, 3 finely chopped cloves of garlic and a couple of sprigs of basil.

Mix everything, send to chopped vegetables, leave for 30 minutes, and preferably 2 hours.

During cooking, vegetables can be sprinkled with the remaining mixture.

From the specified amount of products, a marinade is obtained, calculated on a kilogram of vegetables.

Marinade with soy sauce

This recipe will appeal to spicy lovers.

You need to chop 2-3 cloves of garlic, mix them with three tablespoons of soy sauce, add 50 ml of oil, 2 tablespoons of vinegar (better than wine), a chopped bunch of cilantro, a little salt, a pinch of red and black ground pepper.

Cut the vegetables, put in a bag, pour the marinade and shake well so that the mixture is evenly distributed.

Leave for 3-5 hours in the refrigerator.

This amount is also calculated for about a kilogram of vegetables.

tomato marinade

This mixture will help not only to give vegetables extra flavor and aroma, but also an appetizing crust during baking.

Instead of tomato paste you can use ketchup or homemade adjika.

Cut the zest from half a lemon and chop it (ideally, if you grind it in a meat grinder).

Cut the pulp into small pieces.

Add a third of a glass of vegetable oil, half a glass of tomato paste (if adjika or ketchup is liquid, then a glass), pour in a spoonful of vinegar and mix everything thoroughly.

Cut a bunch of parsley, a sprig of basil (you can add cilantro and dill).

Send the greens to the tomato mass, salt and pepper to taste.

Cut vegetables (about a kilogram), rub each piece with marinade, put in a deep container, cover with foil and leave for 3-5 hours. Before frying, roll each piece again in the marinade.

These marinade recipes are versatile.

How to cook grilled vegetables - instructions

Of course, the easiest way to cook vegetables is by placing them on a grill that has been preheated over hot coals.

So they will be fixed, it remains just to turn over regularly and that's it.

If the occasion is solemn, you can work a little and string pieces of fruit on a skewer or skewer.

This will make them look much more attractive.

At home, vegetables are cooked on a grill pan or on an electric grill.

Advice! Whatever cooking method you choose, spread the onion rings between the vegetables, even if this is not indicated in the recipe. They will add additional aroma and taste to the finished dish.

Typically on a well-heated grill, vegetables cut into thin slices are cooked for 10 minutes on each side, whole vegetables or more large pieces need to cook more.

Classic recipe for grilled vegetables

This cooking method is suitable for any vegetable.

Try the recipe for the first time, and then experiment by adding additional ingredients to your liking.

Ingredients:

2-3 bell peppers (it is better to take multi-colored ones);
2-3 large tomatoes;
2 onions (if red, then more can be);
medium sized eggplant;
soy sauce - 100 ml;
odorless oil - 50 ml;
vinegar - 3 tablespoons (preferably balsamic or wine);
a head of garlic;
salt and spices to taste.

Rinse the vegetables, dry, cut into slices, pepper is better in slices, and garlic in cubes. Mix ingredients for the marinade, combine with vegetables.

Put in a bag, leave for 1-3 hours

After you can fry, pouring the remaining marinade.

Grilled vegetables with mushrooms

This recipe will come in handy for special occasions. It turns out not only very tasty, but also very beautiful.

You need to take tomatoes, eggplant, onions and bell peppers in about the same amount, but total weight should be about a kilo.

Champignons by weight should be about 300-400 gr, the size is average.

Everything must be washed and dried.

Cut vegetables into slices, mushrooms can be whole, but if they are large, it is better to cut them in half lengthwise.

Put everything in a large container or bag.

Prepare the marinade in a separate bowl.

Squeeze the juice of one lemon, add two sprigs of rosemary and basil, pour in two tablespoons of odorless oil, salt and pepper a little.

For spicy lovers, finely chopped garlic can be added.

Pour a mixture of vegetables and mushrooms with marinade, put in the refrigerator for 2-3 hours.

Advice! After frying, put the vegetables and mushrooms in a saucepan, cover with a lid and let it brew for about 5-7 minutes. So they will turn out even juicier.

When serving, sprinkle with grated cheese or sesame seeds.

grilled corn

This dish will become one of your favorites. Be sure to try.

Rub a spoon with a fork butter and 3 tablespoons of mayonnaise, add two tablespoons of soy sauce, juice of half a lemon, 3 chopped garlic cloves, salt and a little black pepper.

This marinade is enough for 4 medium cobs.

Grate each, wrap in foil and leave for at least half an hour. Cook for approximately 20 minutes.

The corn is tender creamy taste and spicy aroma, it is simply impossible to resist.

By the way, you can freeze corn on the cob in season and cook this amazing dish in winter.

Grilled vegetables can be cooked at least every day. It is tasty, healthy and very profitable financially, especially in season.

They go well with meat and fish, but can also act as an independent dish.

Just remember that it is better to cut off the black crust formed during frying, especially if the vegetables will be served to children, the elderly or people who have problems with the digestive tract.

Bon appetit and memorable picnics!

Even more delicious recipes picnic, see