Vegetables on a grill pan. Juicy vegetables on a grill pan

Grilled vegetables are at the same time a great appetizer, an excellent side dish for meat or fish, and a light independent dish that can be served even for dinner without fear of harming your figure. You can cook a dish both outdoors on a fire and at home, using a grill pan or other suitable kitchen gadget.

How to grill vegetables?

Grilled vegetables, whose home recipes can be found below, are amazingly tasty and can outshine any gourmet delicacy in terms of their characteristics. The main thing is to approach the matter correctly and, adhering to the established rules, effectively implement the chosen technology. First of all, you need to know how to prepare vegetables for grilling and familiarize yourself with the basic intricacies of frying.

Vegetables are washed and dried.
Large fruits are cut into slices 1.5 cm thick, and small ones are left whole.
It is preferable to salt the vegetable components only when serving, in order to avoid excessive juice separation before and during the heat treatment.
Grill vegetables until golden brown. Inside, a light crunch of fresh vegetable pulp is allowed.

How to pickle vegetables for grilling?

Fans of the natural taste of vegetable kebab can bypass this item. It will discuss how to prepare the right marinade for grilled vegetables. The laconic composition of olive oil and lemon juice does not need to be described, and when making more sophisticated compositions, as in this case, to get the perfect taste of the delicacy, you need to know the correct proportions of the components of the spicy mixture.

Ingredients:

balsamic vinegar - 50 ml;
vegetable oil - 30 ml;
liquid honey - 10 g;
dried basil and garlic - 1/3 teaspoon each;
ground white pepper and salt - to taste.

Cooking

Mix all the ingredients in a bowl, pour over the vegetables with the mixture, mix.
After 20 minutes, you can fry the vegetables on the grill.

Grilled vegetables in the oven - recipe

You can quickly and easily cook grilled vegetables in the oven. The ingredients of the dishes can be baked without pre-marinating, or you can use the recipe below and prepare a harmonious spicy mixture. The composition of the latter is allowed to be selected to taste, replacing some spices with others or adding new ones.

Ingredients:

eggplant and bell peppers - 3 pcs.;
tomatoes - 5 pcs.;
bulbs - 2 pcs.;
champignons - 200-300 g;
apple and balsamic vinegar - 15 ml each;
vegetable oil - 50 ml;
liquid honey or sugar - 15 g;
pepper and salt - to taste.

Cooking

Vegetables and mushrooms are cut into slices.
Mix the remaining components, season the vegetable mass with the resulting mixture and leave for 20 minutes.
Spread the vegetables on the grill and bake in the oven at 200 degrees for 30-40 minutes.

How to fry vegetables on a grill pan?

It is even easier to fry vegetables on a grill pan. With this unit in stock, you can start cooking a healthy meal at home without hesitation. However, you need to be prepared for the fact that during the heat treatment the contents of the container will smoke, so it is preferable to turn on the hood in advance.

Ingredients:

zucchini and bell peppers - 2 pcs.;
onion - 1 pc.;
soy sauce - 20 ml;
vegetable oil - 20 ml;
lemon juice - 10 ml;
sugar - a pinch;
pepper and salt - to taste.

Cooking

Zucchini and peppers are cut into portioned slices, laid out alternately on an oiled pan and fried on both sides.
A large onion is chopped, salted, sprinkled with sugar and fried after cooking all the vegetables at the end of the process.
Ready grilled vegetables are poured with a mixture of soy sauce, lemon juice, salt and pepper.

How to cook grilled vegetables on the grill?

By cooking grilled vegetables on the grill, you can not only get an amazing taste, fragrant dish, but also preserve the maximum of useful elements contained in vegetable slices and almost always destroyed during other types of heat treatment. When baking the components on skewers, you can maintain their integrity and thereby save a maximum of juices. With this design, pickling is not required, which is practically indispensable if you cook the snack in slices.

Ingredients:

eggplant, bell peppers - 3 pcs.;
onions and garlic cloves - to taste;
champignons - 300 g;
lemon juice and vegetable oil - to taste;
salt and pepper - to taste.

Cooking

Vegetables and mushrooms are strung on a skewer and baked over smoldering coals, turning over.
Mix lemon juice, oil, herbs in a bowl, salt and pepper the mixture to taste.
Grilled vegetables on the grill are served with dressing.

Grilled vegetables on a charcoal grill - recipe

It is convenient to bake grilled vegetables on a grill over smoldering coals. Smaller specimens of the same thickness can be left whole, baked and served with sauce, while the rest are preferably cut and pre-marinated. The composition of the spice mixture should contain at least vegetable oil and lemon juice.

Ingredients:

eggplant, zucchini, peppers - 3 pcs.;
onions and tomatoes - 2 pcs.;
champignons - 300 g;
lemon juice and oil - to taste;
garlic - 1 tooth;
dry herbs (optional) - to taste;
salt and pepper - to taste.

Cooking

Oiled whole or pickled chopped vegetables are laid out on a wire rack and baked over coals.
Combine lemon juice and oil, add crushed garlic, herbs, salt and pepper.
Pour dressing over grilled vegetables when serving.

Grilled vegetables in an air grill

The following recipe is for the happy owners of an air grill. Grilling vegetables with this kitchen gadget is as easy as cooking in the oven or in a frying pan. You just need to spread the slices in a single layer on a piece of foil placed on the top rack of the device and brown for the recommended time.

Ingredients:

eggplant, zucchini, peppers - 2 pcs.;
cherry - 6-8 pcs.;
vegetable oil - 50 ml;
balsamic vinegar - 25 ml;
garlic - 1 tooth;
Italian herbs - 1 tbsp. a spoon;
salt and pepper - to taste.

Cooking

Grilling vegetables begins with their preparation. Washed and dried specimens are cut into slices and seasoned with a mixture of the remaining components from the list.
The slices are placed on foil in an air grill and browned at 230 degrees for 20 minutes on one side and another 10 on the other side.

Grilled vegetables in foil

Grilled vegetables at home can be made as healthy as possible by cooking in foil. The absence of a blush is compensated by the amazing juiciness of the components, which, exchanging juices during the heat treatment, acquire incomparable taste characteristics and an amazing aroma.

Ingredients:

vegetable mix;
vegetable oil - 50 ml;
lemon juice - 1 teaspoon;
garlic - 1 tooth;
dry herbs - 1 tbsp. a spoon;
salt and pepper - to taste.

Cooking

Combine oil, lemon juice, herbs, garlic, season the mixture, mix.
Vegetables are cut into slices, poured with a spicy mixture and spread on foil cuts.
The edges of the foil are folded up, sealed and placed on a wire rack over the coals for 20-30 minutes.

Grilled vegetables in the microwave - recipe

If your microwave oven is equipped with a grill, then you can cook delicious roasted vegetables in it. To do this, the selected ingredients are properly prepared, marinated for 20 minutes in a spicy mixture of oil and lemon juice, or by adding other ingredients to it to make the taste of the snack brighter.

Ingredients:

vegetables of your choice;
vegetable oil - 50 ml;
lemon juice - 1 tbsp. a spoon;
spices - to taste;
salt and pepper - to taste.

Cooking

Vegetables are cut into slices 1-1.5 cm thick.
Pour the mass with a mixture of oil and lemon juice, seasoned to taste, let it soak.
Place the slices on a wire rack and bake the grilled vegetables in the microwave in the appropriate mode until the desired browning.

Grilled vegetables in multibaker

Delicious and ruddy vegetables will turn out on an electric grill or in a multi-baker. To do this, the device is properly prepared by installing a suitable panel and ensuring that the device is heated to the desired temperature, and after that the chopped vegetables are laid and cooked until golden brown and soft, turning once in the process.

Ingredients:

vegetables of your choice;
vegetable oil - 20 ml;
spices - to taste;
salt and pepper - to taste.

Cooking

Prepared vegetable slices are sprinkled with oil, seasoned to taste and laid out on a heated panel of the device.
Cover the lid and cook the contents for 10 minutes.
Turn the vegetables over and continue cooking the same amount.

Grilled vegetables as an appetizer 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 nutrients and antioxidants even compared to boiling, not to mention frying, baking and microwave cooking. In addition, this type of cooking allows you to have a picnic at home, because grilled vegetables 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. Eggplants, young zucchini, sweet peppers, onions, meaty tomatoes, potatoes, carrots, asparagus, Brussels sprouts, leeks, mushrooms, etc. can be used for cooking.

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

Required products:

How to cook:

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

The recipe assumes the presence of such products:

Cooking:

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

Required Ingredients:

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

How to cook:

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

Required Ingredients:

Cooking:

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

Required products:

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

How to cook:

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 a mixture of oil 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

Required Ingredients:

Cooking:

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

Required Ingredients:

Cooking:

It is better to make fragrant oil 1-2 days before the preparation of the dish. 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.

Good day, dear readers! We all remember warm, summer days when we could go on a picnic with friends or the whole family. We still remember the taste and aroma of barbecue, grilled vegetables. And therefore, autumn is not a reason for grief, because the season of vegetables has not yet ended. To cook vegetables, you do not need an air grill or a patio where you can light a barbecue, you can safely make them in a pan. Today, your attention will be presented with a recipe for grilled vegetables in a pan.

This is a fairly simple recipe, as you can use a variety of vegetables, both bought in the market and grown in your own garden. Grilled vegetables are best cooked in a pan that is designed for grilling, but if you don’t have one, then don’t be discouraged, an ordinary, old, cast-iron pan or a pan with a thick coating may work.

Ingredients:

1. Zucchini - 1 pc.

2. Eggplant - 1 pc.

3. Bulgarian pepper (different colors) - 3 pcs.

4. Onion - 2 pcs.

5. Olive oil - 3 tablespoons

6. Balsamic vinegar - 1.5 tablespoons

7. Worcestershire sauce - 1 tbsp.

8. Salt (to taste)

9. Black pepper (to taste)

10. Oregano - 1/2 tsp

11. Dried garlic - 1/2 tsp

12. Thyme - 1/2 tsp

Cooking method:

1. Take an eggplant and cut into rings 0.5 cm wide. We send it to the bowl.

Eggplant can not be soaked, but if the fruit is bitter, then soak it in salt.

2. Cut the zucchini, also into rings, 0.5 cm wide. Put in a bowl with eggplant.

It is best to take vegetables in small sizes, they will look more aesthetic and appetizing on a plate, and they also take less time to fry. You can use zucchini instead of zucchini. If the zucchini is old, then it is better to cut off the skin from the surface.

3. Peel the pepper, cut into small triangles.

Be sure to cut off the partitions in the pepper, as it is not tasty at all.

4. We clean two onions. We cut off the butt from the onion and cut into thick rings so that it does not fall apart during frying. Divide a small onion roughly into 3 parts. We do not add it to the vegetables immediately, because when the marinade is mixed, it can fall apart.

5. Add salt, pepper, spices, garlic, olive oil, balsamic vinegar, Worcestershire sauce to the bowl.

6. Mix the vegetables with your hands. Do not stir the vegetables with a spoon because the marinade will not soak them.

7. Put the onions to the vegetables and gently mix in the marinade. Leave to marinate on the table at room temperature for five to ten minutes.

Roasting:

We heat up the pan. We will fry vegetables on a grill pan.

If you are preparing our side dish for the arrival of guests, then you can put the vegetables on a baking sheet and heat in the oven for a few minutes. Then fry them for less time, and in the oven they are ready to cook.

8. Put the vegetables on a hot pan and fry them for a minute and a half on each side to make thin stripes, like on a grill.

We do not add oil to the pan, as it is in the marinade of our vegetables.

9. Transfer the vegetables to a plate, and fry the onion for a few minutes and then transfer to the rest of the vegetables.

The plaque on vegetables remaining during frying can be removed by wiping them with a dry towel.

10. We decorate our side dish with herbs or garlic. You can drop vegetables on lettuce leaves.

Our side dish is ready! With this side dish you can please both vegetarians and those who love meat. Grilled vegetables are very easy to cook, but in their taste they will compete with other dishes, and will serve as a good side dish for meat or fish dishes. In the cold season, you will bring a piece of summer mood. You can cook it at least every day by changing the ingredients.

Enjoy your meal!

It is better to use juicy and fleshy fruits, rather than beets or carrots. Grilled vegetables are very healthy, as they retain taste and vitamins. They contain a lot of fiber, and they are low in calories, due to the fact that you only need to add oil to the marinade.

Before you start cooking, check that all vegetables are fresh and whole. They should not be dented, burst or rotten. They must be thoroughly washed and dried. It is desirable to cut vegetables of the same size so that they look harmoniously on the dish.

It is also possible to cook other vegetables.

1. If you want to grill tomatoes, then give preference to firm and ripe tomatoes, rather than water and sugar tomatoes.

2. Choose zucchini with a delicate, thin skin. This also applies to zucchini.

3. Cut the mushrooms into slices.

4. Choose peppers with smooth, supple, shiny skin.

5. Onions and fennel should be dry.

6. Asparagus choose large sizes.

7. Instead of olive oil, you can use vegetable oil.

8. Cut the potatoes into rings, not into slices.

The word "grill" for many is naturally associated with the word "steak". There are many recipes for a good steak, but not all of them turn out the way they 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 you can't get the right meat, just choose the best beef 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 the 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 everyone who adheres to proper nutrition, and are allowed by most diets, except for the 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 are 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.

How to grill vegetables?

Vegetables are washed and dried.
Large fruits are cut into slices 1.5 cm thick, and small ones are left whole.
It is preferable to salt the vegetable components only when serving, in order to avoid excessive juice separation before and during the heat treatment.
Grill vegetables until golden brown. Inside, a light crunch of fresh vegetable pulp is allowed.

Lovers of natural taste can bypass this item. It will discuss how to prepare the right marinade for grilled vegetables. The laconic composition of olive oil and lemon juice does not need to be described, and when making more sophisticated compositions, as in this case, to get the perfect taste of the delicacy, you need to know the correct proportions of the components of the spicy mixture.

Ingredients:

balsamic vinegar - 50 ml;
vegetable oil - 30 ml;
liquid honey - 10 g;
dried basil and garlic - 1/3 teaspoon each;
ground white pepper and salt - to taste.

Cooking

Mix all the ingredients in a bowl, pour over the vegetables with the mixture, mix.
After 20 minutes, you can fry the vegetables on the grill.

Grilled vegetables in the oven - recipe

Ingredients:

eggplant and bell peppers - 3 pcs.;
tomatoes - 5 pcs.;
bulbs - 2 pcs.;
champignons - 200-300 g;
apple and balsamic vinegar - 15 ml each;
vegetable oil - 50 ml;
liquid honey or sugar - 15 g;
pepper and salt - to taste.

Cooking

Vegetables and mushrooms are cut into slices.
Mix the remaining components, season the vegetable mass with the resulting mixture and leave for 20 minutes.
Spread the vegetables on the grill and bake in the oven at 200 degrees for 30-40 minutes.

How to fry vegetables on a grill pan?

Even easier to fry. With this unit in stock, you can start cooking a healthy meal at home without hesitation. However, you need to be prepared for the fact that during the heat treatment the contents of the container will smoke, so it is preferable to turn on the hood in advance.

Ingredients:

zucchini and bell peppers - 2 pcs.;
onion - 1 pc.;
soy sauce - 20 ml;
vegetable oil - 20 ml;
lemon juice - 10 ml;
sugar - a pinch;
pepper and salt - to taste.

Cooking

Zucchini and peppers are cut into portioned slices, laid out alternately on an oiled pan and fried on both sides.
A large onion is chopped, salted, sprinkled with sugar and fried after cooking all the vegetables at the end of the process.
Ready grilled vegetables are poured with a mixture of soy sauce, lemon juice, salt and pepper.

How to cook grilled vegetables on the grill?

Ingredients:

eggplant, bell peppers - 3 pcs.;
onions and garlic cloves - to taste;
champignons - 300 g;
lemon juice and vegetable oil - to taste;
salt and pepper - to taste.

Cooking

Vegetables and mushrooms are strung on a skewer and baked over smoldering coals, turning over.
Mix lemon juice, oil, herbs in a bowl, salt and pepper the mixture to taste.
grilled on the grill served with dressing.

Grilled vegetables on a charcoal grill - recipe

It is convenient to bake over smoldering coals. Smaller specimens of the same thickness can be left whole, baked and served with sauce, while the rest are preferably cut and pre-marinated. The composition of the spice mixture should contain at least vegetable oil and lemon juice.

Ingredients:

eggplant, zucchini, peppers - 3 pcs.;
onions and tomatoes - 2 pcs.;
champignons - 300 g;
lemon juice and oil - to taste;
garlic - 1 tooth;
dry herbs (optional) - to taste;
salt and pepper - to taste.

Cooking

Oiled whole or pickled chopped vegetables are laid out on a wire rack and baked over coals.
Combine lemon juice and oil, add crushed garlic, herbs, salt and pepper.
Pour dressing over grilled vegetables when serving.

Grilled vegetables in an air grill

Ingredients:

eggplant, zucchini, peppers - 2 pcs.;
cherry - 6-8 pcs.;
vegetable oil - 50 ml;
balsamic vinegar - 25 ml;
garlic - 1 tooth;
Italian herbs - 1 tbsp. a spoon;
salt and pepper - to taste.

Cooking

Grilling vegetables begins with their preparation. Washed and dried specimens are cut into slices and seasoned with a mixture of the remaining components from the list.
The slices are placed on foil in an air grill and browned at 230 degrees for 20 minutes on one side and another 10 on the other side.

Grilled vegetables in foil

Ingredients:

vegetable mix;
vegetable oil - 50 ml;
lemon juice - 1 teaspoon;
garlic - 1 tooth;
dry herbs - 1 tbsp. a spoon;
salt and pepper - to taste.

Cooking

Combine oil, lemon juice, herbs, garlic, season the mixture, mix.
Vegetables are cut into slices, poured with a spicy mixture and spread on foil cuts.
The edges of the foil are folded up, sealed and placed on a wire rack over the coals for 20-30 minutes.

Grilled vegetables in the microwave - recipe

Ingredients:

vegetables of your choice;
vegetable oil - 50 ml;
lemon juice - 1 tbsp. a spoon;
spices - to taste;
salt and pepper - to taste.

Cooking

Vegetables are cut into slices 1-1.5 cm thick.
Pour the mass with a mixture of oil and lemon juice, seasoned to taste, let it soak.
Place the slices on a wire rack and bake the grilled vegetables in the microwave in the appropriate mode until the desired browning.