You can cook anything on the grill, from vegetables to fish, but it's no secret that many of us are often limited to one meat. No dispute juicy steak pork or fragrant barbecue, yes, straight from the coals - perhaps the best thing that can happen to you on fresh air, but grilled vegetables, believe me, are not much inferior to other hits of the grill and brazier. You can grill vegetables and serve them “as is” and it will already be very tasty, but if you go a little further and make a salad from grilled vegetables, it will be both a great appetizer, a great side dish, and an ideal alternative to meat for those who for some reason he won't eat it. Have you eaten so much barbecue that you can hardly breathe?.. Please try some of this salad and you are guaranteed to feel a surge of energy!
Grilled vegetable salad
Complexity Time Ingredients 2 servings 1 eggplant 1 zucchini or zucchini 1 sweet pepper 1 bulb 1 large tomato (or a handful of cherry tomatoes) 2 garlic cloves 1 tbsp sesame or nuts for refueling: 3 tbsp olive oil 1 tbsp lemon juice or wine vinegar 1 tsp mustard |
Grilled vegetables can be cooked on any grill, barbecue or even a grill pan, but the best, in my opinion, for these purposes is a grill with a grate. It is best to roast vegetables at the very beginning, when the grill has warmed up properly and is still too hot to cook meat or fish on it. So, let's start with pepper - it needs to be baked, placed closer to hot coals, and periodically turning until the pepper skin darkens on all sides. During this time, cut the eggplant, onion and zucchini (you can take a small zucchini instead) into slices about 1 centimeter thick, grease the grate a small amount oil, and put vegetables on it. Peppers can just be removed from the grill and transferred to a closed pan (or simply twisted into plastic bag), after about three minutes you can easily peel it off.
Calories: Not specified
Cooking time: 80 min
If you went out on a picnic or to a summer cottage in the summer, you will probably cook something on the grill. First of all, it will be meat or. And the best side dish is baked vegetables. Today I will show you how tasty grilled vegetables are on the grill. I prepared a recipe with a photo on purpose.
Can be used for cooking different vegetables that you find in your garden or buy at the store.
Before we start baking vegetables, we will marinate them.
Preparation time: 40 minutes.
Cooking time: 40 minutes.
Yield: 5 servings.
Ingredients:
- eggplant 2-3 pieces,
- bow 2 pcs.,
- bell pepper 4 things.,
- young zucchini 2 pcs.,
- young cobs sweet corn 2 pcs.,
- small tomatoes 3-4 pieces,
- fresh champignons 200 g
- garlic to taste
- soy sauce 100 ml,
- a pinch of salt
- vegetable oil 100 ml,
- lemon juice 2-3 tbsp. l.,
- bunch of red basil
- parsley and arugula to taste.
Cooking
When you have decided which vegetables you will bake, rinse them thoroughly. Cut off the stems of the eggplant. Chop the eggplant in circles. 
Remove the seeds from the bell pepper and chop large slices. Chop the peeled onion into rings. 
Cut young zucchini into medium circles. 
Fill a deep bowl or basin with prepared vegetables. Cut mushrooms into large pieces and add to vegetables. Chop young raw heads of corn (sugar) into portions and also send to the basin. Next, you need to pickle a little assorted vegetables. To do this, pour soy sauce and vegetable oil into a basin, sprinkle vegetables lemon juice. Sprinkle with some salt. For golden brown you can add a spoon to vegetables liquid honey. Tear the red basil sprigs and toss with the vegetables. 
stir vegetable mix and leave to marinate for 20 minutes. From spices, you can sprinkle vegetables with a mixture of peppers and other aromatic herbs (thyme and rosemary). 
On the grill with coals, bake on both sides assorted vegetables until golden brown. The duration of roasting such vegetables can be different. Some people like crunchy vegetables (semi-al dente), while others prefer soft pieces. You can cook this dish according to your taste. 
Serve assorted baked vegetables on a large platter, sprinkle with herbs on top if desired. 
You can also mix a clove of grated garlic and olive oil(50 ml), and lightly then sprinkle over the prepared vegetables. After that, the vegetables will acquire a completely new flavor. 
Sincerely, Elbi.
Can be served with grilled vegetables
Vegetables are delicious and healthy. But in some situations, you have to find a compromise so as not to break loose and not eat up heavier foods. In order not to refuse an invitation to a friendly picnic and / or not to break the diet with high-calorie pork or lamb skewers, cook vegetables on the grill instead of meat. Grilled peppers, eggplants, zucchini acquire an appetizing color and an intoxicating smoky aroma, and at the same time retain all their beneficial features. And tomatoes do multiply them! And for meat-eaters, grilled vegetables will be an excellent side dish for steak. So it's time to learn from experienced vegetarians and learn how to cook vegetable kebab, vegetable barbecue and just grilled vegetables.
picnic vegetable recipeThe brazier is a universal device for cooking on coals. For big fans of this method of processing products, even electric grills have been created that allow you to cook vegetables on the grill at home. But most often the brazier is still used outside the city. Fresh air, the smell of smoke from real coals gives the vegetables a very special taste and aroma. It may not be tasted the first time by those who are accustomed to salty and spicy meat grilled, so it's important to properly prepare vegetables for a picnic. On the eve of a trip to nature, go to a vegetable store, or better, to the market, and buy eggplants, bell peppers, mushrooms (mushrooms are in perfect harmony with vegetables and contain protein that other plant foods lack), garlic, olive oil, apple and balsamic vinegar, soy sauce and ground paprika. Salt and black pepper, most likely, will be found in the house and so. Together with other spices, they will be needed to prepare a marinade for vegetables:
Ready vegetables cool very quickly, so you can eat them almost immediately by removing them from the grill. Don't forget to apply to them fresh bread or a baguette, which is also lightly toasted on a wire rack beforehand. Dried in this way, the bread absorbs some of the flavor of the coals and becomes appetizingly crispy. Do not cut it, but break it with your hands. Recipes vegetarian barbecue and vegetables on the grill
It is not at all necessary to cook kebabs from meat - vegetable kebabs can be at least appetizing dish. Especially if you know how to cook it properly. And if you don’t know how, then you can easily learn from our tips and recipes. And at the same time, learn a few more simple and spectacular ways to cook vegetables on the grill: 
As you can see, you can cook almost any vegetable on the grill, if you have culinary fantasy and some of the simplest spices. Most of these recipes are suitable not only for barbecue, but also for grilling in a pan or in the oven. Although the brazier was and remains a summer favorite of cooks. Try it and you will surely become welcome guest at all picnics with friends!
Recipe for those who like to cook on the grill. After all, on the coals you can cook not only meat, but also fish, poultry, potatoes, vegetables, and anything you like. Grilled vegetables on coals are tasty, juicy and fragrant and will not leave you indifferent.
Compound
- 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
Cooking
Wash all the vegetables, peel the onion and garlic, remove the seeds from the pepper,
cut off the stems from eggplant and zucchini. Coarsely chop all vegetables. Peppers and eggplant - slices or thick rings,
tomatoes - in 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), 100 ml of soy sauce, vinegar. Salt vegetables, add seasonings to your taste, finely chopped greens
pour 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.
Note
You can choose the composition of the marinade and seasonings yourself, guided by your tastes. The same about a set of vegetables, to what I indicated, you can add champignons, broccoli, leeks. Some people fry vegetables separately and only serve them together, you can do it that way. Experiment! Good luck to you!
Bon Appetit!
If you are planning to relax in nature with your family, then, for sure, you have already compiled sample menu for outdoor dining. Without a doubt, it will not do without barbecue, but what to serve with it is just right to think about it; we are in a hurry to offer you recipes on how to cook zucchini on the grill. First, this tasty dish, and, secondly, you can do it in parallel with the barbecue, so while you play volleyball, all the goodies will be cooked.
There is nothing complicated in cooking vegetables on the grill. The main thing is to marinate them well beforehand so that they are saturated with all the flavors of the additives, and then fry them on the grill to make the zucchini rosy and crispy.
Zucchini and eggplant on the grill
Ingredients
- Zucchini (young) - 0.5 kg;
- Eggplant - 0.5 kg.
Marinade Products
- Garlic - 2-3 cloves;
- Salt - to taste;
- Sour cream - 5-7 tbsp. l. (with top);
- Dill - to taste.
How to cook fried zucchini and eggplant on the grill
- Eggplants cut lengthwise into 0.5-1 cm plates, salt, let stand for 15-20 minutes.
- Make the marinade: mix salt, sour cream, finely chopped dill and garlic.
- Wash the zucchini, then cut each vegetable in half. We cut along, it is important for us to get wide, but long halves that can bake well and not fall through the grill grate.
- Lubricate each half of the eggplant and zucchini with marinade, then leave the vegetables in it for half an hour.
- After 30 minutes, put the zucchini with eggplant on a double-sided grill and bake until tender.
Vegetables cook very quickly, so keep an eye on them so that they do not burn.
Zucchini in foil: cooking on the grill
You can bake zucchini on the grill not in halves, but whole in foil. In time, it will be a little longer, but the taste of such zucchini is always special.
For those who doubt the foil, we suggest reading a detailed article on the rules for using this unique device.
So, for baking in foil you will need:
- Wash the zucchini (if they are young, then you do not need to peel them and seeds), wrap in a double layer of foil. Be sure to curl the edges. When the vegetables are baked, juice will begin to stand out from them, it is important for us that the juice does not flow out, but lingers directly near the zucchini.
- We put the wrapped vegetables directly on the coals, cover them with an additional portion of coals on top and bake the dish until cooked. When the zucchini is well softened, we take them out of the foil and serve them warm to the barbecue.
If desired, already baked vegetables can be sprinkled with finely chopped herbs, spices, chopped garlic, etc. You can also pour over them garlic sauce, mayonnaise, sour cream or ketchup.
Grilled eggplant, beloved by many, is prepared according to the same principle. To taste, they are somewhat reminiscent of grilled zucchini.
Ingredients
- - 1 kg + -
- - 1 tbsp. + -
- - 2 teeth + -
- - 1.5 tbsp. + -
- — 1/2 tsp or to taste+ -
