How to cook vegetables on the grill on the grill. Grilled vegetables recipe, cooking with the chef

Wash the vegetables thoroughly, let the water drain and wait until they dry, or wipe them well with a napkin.

Grilled vegetables can be baked whole, strung on a skewer, but they are baked faster in pieces and marinated evenly.

Therefore, vegetables are cut into rings 1.5-2 cm thick, peppers can be cut into plates along or in thin circles, the tails and stalks are cut off beforehand.

We prepare the marinade - sunflower oil is mixed with soy sauce, juice is squeezed out of half a lemon. The marinade is stirred with a spoon until smooth, for this you need to make some efforts, since the oil is reluctant to combine with soy sauce.

Salt the chopped vegetables and pour the marinade in a bowl (it is also convenient to use a dense plastic bag in which the vegetables can be thoroughly mixed).

We leave for 20-30 minutes. Usually vegetables are baked on the grill immediately after barbecue, when charcoal have already given up their main heat. On a small grill, they bake in two or three steps, laying out sliced ​​\u200b\u200bvegetables on a wire rack.

At intense heat vegetables are baked quickly: on one side - 5 minutes, on the other side - 6-7 minutes, and you can immediately remove. If you want to achieve a dryish crust, you can increase the time.

We take it off the grid. If it seems to you that more time is needed for eggplants, this may be an erroneous opinion, if eggplants remain tough after the specified time, then it is recommended to put them hot in a saucepan and cover with a lid, after a while they will become soft.

Eggplants burn easily if left over coals for a long time. Experiment with vegetables and cooking time depending on the temperature of the hot coals.

Grilled vegetables - amazing tasty snack. Delicious, juicy vegetables on the grill have a slight smell of smoke and is great addition to barbecue

We put the cooked vegetables on the grill in a bowl, cover with a lid and let stand for a while, after which they will become even juicier and softer. Can be served as independent snack or as a side dish for barbecue.

Warm juicy soft slices smell like a fire. A particularly interesting aroma is obtained when the wood of fruit trees is used: cherries, apple trees. Hot eggplants and tomatoes are generously sprinkled with flax seeds, these seeds easily stick to the pulp of vegetables. And slices of bell pepper can be dipped in a bowl with sprinkled seeds.

Flax is extremely rich in trace elements and beneficial acids, only fatty trout can become a competitor for him. Flax seeds will have a light nutty taste, and baked vegetables will immediately change.

Grilled vegetables can be served with soft unsalted cheese. Fatty sauces and mayonnaise are contraindicated for such vegetables, they will immediately destroy unique taste food cooked on fire. The only appropriate addition would be an extra portion lemon juice.

During outdoor recreation, in addition to barbecue, there are vegetables that can be cooked on a fire. Grilled vegetables on the grill are juicy, tasty and fragrant.

Marinated vegetables on the grill

Fresh vegetables on the grill in the marinade are cooked for 35 minutes. It turns out four servings, caloric content - 400 kcal.

What do you need:

• two zucchini;
• 1 teaspoon of balsamic vinegar;
• 2 eggplants;
• half stack. soy sauce;
• 4 tomatoes;
• 3 sweet peppers;
• three bulbs;
• two apples;
• greenery;
• spices;
• a head of garlic;
• half stack. oils rast.

How to cook:

1. Wash everything, peel the onion and garlic, remove the seeds from the peppers, the stalks of the zucchini and eggplant.
2. Cut. Remove seeds from apples and cut into slices.
3. Crush garlic, combine with oil, vinegar and soy sauce.
4. Add seasonings with finely chopped herbs and salt.
5. Put the vegetables in the marinade and leave for several hours. Don't forget to stir.
6. Place pickled vegetables on the grill grate and fry over hot coals for 20 minutes. Flip the grid.

You can serve vegetables on the grill on the grill not only as independent dish but also as an appetizer for meat.

Grilled vegetables with Adyghe cheese

Required Ingredients:

• two zucchini;
• 150 g cherry tomatoes;
• 150 g of cheese;
• two heads of garlic;
• six tablespoons of soy sauce;
• 2 spoons of olive oil. and lemon juice;
• bunch of greens.

Cooking steps:

1. Cut the zucchini lengthwise, scoop out the flesh with a spoon.
2. Mix 3 tablespoons of soy sauce with 1 tablespoon of lemon juice and 1 tablespoon of oil.
3. Pour zucchini ready sauce and leave to marinate.
4. Cut the tomatoes in half, cut the cheese into a large cube, chop the head of garlic, chop the greens. Mix everything.
5. From the remaining oil, juice and soy sauce, make a marinade, pour vegetables with cheese.
6. Put the pickled zucchini on the grill with a notch down, while the heat should not be strong so that the vegetables do not burn.
7. After 10 minutes, turn the zucchini over and put vegetables and cheese in them.
8. Pour the remaining sauce over the zucchini.
9. Cook for five minutes until the cheese and vegetables are browned.
10. Peel and chop the second head of garlic, sprinkle with prepared vegetables.

Ingredients:

• two zucchini;
• two eggplants;
• two sweet peppers;
• large onion;
• 300 g of champignons;
• 6 tablespoons vegetable oil;
• six cloves of garlic;
• 2 tablespoons of vinegar;
• 4 spoons of soy sauce.

Cooking step by step:

1. Make a marinade: mix crushed garlic with vinegar, soy sauce and oil, mix.
2. cut vegetables in small pieces, put in a tight package. Pour in the marinade, tie the bag tightly and shake.
3. Let marinate for an hour, turning and shaking from time to time.
4. Transfer to foil and wrap. You can pour some marinade there.
5. Bake in foil for 35 minutes.

It turns out three servings, the calorie content of the dish is 380 kcal.

Required Ingredients:

• lemon;
• spices;
• a bunch of greens;
• 4 bulbs;
• 4 eggplants;
• 8 tomatoes;
• 2 tablespoons of oil;
• 4 Bulgarian peppers.

Cooking step by step:

1. Wash the vegetables, peel the onion.
2. Fry on the grill on both sides for 4 minutes.
3. Pour over vegetables cold water and remove the skin. Cut off the stems of the eggplants and remove the seeds from the peppers.
4. Cut coarsely and mix with chopped herbs, add oil, spices and salt, pour over lemon juice.

Serve with fried meat.

Baked products on the grill have an unusual and spicy taste. Even the most simple vegetables cooked on the grill always turn out fragrant and unusually tasty. Don't have to wait summer season to go to nature and cook grilled vegetables on the grill, this can be done, for example, in the country. Details will be provided below.

Vegetables on the grill: recipes.First option

Product set: tomatoes, eggplant, bell pepper. Take the number of ingredients at your discretion and the number of people.

For the marinade: (glass), soy sauce (50 gr.), ground black pepper, vinegar (10 gr.), salt. If desired, you can replace some of the components to your liking, as well as use spices to add flavor.

Rinse and dry thoroughly before grilling vegetables on the wire rack. It is not necessary to peel them from the skin, just cut the products into small slices and keep in the marinade for 2 hours.

We spread the pickled eggplants on the grill and fry on hot coals for 15 minutes, constantly turning over. Control the baking process so that the blue ones do not burn. When the coals become less hot, fry the peppers and tomatoes in the same way. At the very end, sprinkle the products with marinade.

We leave the prepared grilled vegetables on the grate under the lid for several minutes so that the juice stands out, after which they will become even more tender and tastier. Such a simple dish is good to eat outdoors with pork or beef skewers.

Second option

Ingredients: mushrooms ( better champignons), eggplant, zucchini, tomatoes. The marinade is prepared from lemon balm (you can use mint), rosemary, ground pepper and salt. The proportions of products vary as desired.

Let's start preparing the eggplant. Rinse with cold water, cut into thick circles. According to the advice of experts, it is better to cut vegetables into dense pieces, so they do not dry out when baking. We put circles of "blue" in a container and salt a little.

We leave the mushrooms in the water for 10 minutes so that they are cleared of the soil. At this time, let's deal with zucchini, cut into rings with a diameter of 1 cm. Cut the tomatoes into three parts. We take deep dishes for marinating, immerse all products in it. Drizzle generously with olive oil, season with salt and pepper.

Manually, with chaotic movements, we cut the lemon balm and rosemary, send it to a cup. Mix the mass evenly in seasonings and do not touch for several hours. You can cook vegetables on the grill, on the grill or on a special grill. You will get "smoky" baked products with an unforgettable taste.

Third option: on coals

If you have never tried this dish, then be sure to cook it in nature, this is great alternative fatty meat. To prepare it, you need to purchase a special grill.

Components:

• onion;
• eggplant;
• Bell pepper;
• lemon;
• tomatoes.

Can be baked without pre-marination. Peel the onion and cut into rings. In the "blue ones" we cut off the stalks and cut into three equal parts. We spread all the products on the grate, lightly greasing vegetable oil and drizzled with lemon juice. Don't forget to flip the grilled vegetables on the wire rack so they don't burn. Cooking won't take long. Hot vegetables are served with fresh herbs and black bread.

But also roasted vegetables on the grill. It turns out that you can bake on the grill not only potatoes, but also other vegetables, which summer generously gives us in abundance, but it is in full swing, and you can still have time to get out into nature several times with your family or friends. Grilled vegetables are called barbecue.

Everyone who has tried grilled vegetables at least once outdoors with a special aroma, once and for all become their fan. These vegetables will be a great side dish for barbecue. Do you know what vegetables can be grilled? Excellent for these purposes are zucchini, eggplant, bell pepper, onion, asparagus, cauliflower, potatoes, carrots, tomatoes, and even cucumbers. Vegetables can be combined with champignons, thanks to which they are even more fragrant.

Vegetables on the grill. Popular recipes with photos

If you just bake vegetables on the grill, they will quickly lose moisture and be dry, like rubber. To prevent this from happening, you need to prepare the right and delicious marinade. As you understand, to cook any grilled vegetables on the grill, marinade for them it is necessary to try to do.

Recipe - grilled vegetables on the grill

Ingredients:

• Bulgarian pepper - 2-3 pcs.,
• Onion - 2 pcs.,
• Tomatoes - 2-3 pcs.,
• Eggplant - 1 pc.,
• Soy sauce- 100 ml.,
• Balsamic vinegar - 3 tbsp. spoons,
• Olive oil - 50 ml.,
• Garlic - a couple of cloves

Wash bell peppers, eggplant and tomatoes. Cut the bell pepper into two parts, remove the stalk and seeds. Cut eggplant, onion and tomatoes into rings. Peel the garlic. Prepare the marinade. In a bowl, mix the garlic passed through the press, olive oil, soy sauce and balsamic vinegar. Put vegetables in plastic bag and fill with marinade. Shake the vegetable bag for 5 minutes.

It is enough for vegetables to marinate in a bag for about half an hour. After that, put the vegetables in the grill (special grid for barbecue). Put the net on the grill, in which the coals are already smoldering. After frying the vegetables on one side for 10 minutes, turn the grid over to the other side. Vegetables on the grill, on the grill, perfect as an appetizer for alcoholic drinks.

Grilled vegetables with champignons - recipe

Ingredients:

• Any vegetables that you like - 500-700 gr.,
• Champignons - 200 gr.,
• Lemon - 1 pc.,
• Basil - a couple of branches,
• Rosemary
• Garlic - 3-4 cloves,
• Sunflower oil-50 ml.,
• Salt - to taste.

Look at the vegetables on the grill (photo) aren't they appetizing. Vegetables that you want to bake must be washed. If you have them withered, then before pickling, fill them with water and let stand for at least one hour. Cut vegetables as you like. You can cut them into circles and strips, of course, strips, you can cut zucchini, zucchini, eggplant, carrots and bell peppers.

Mushrooms also need to be washed under running water so that there is no sand left on them. If you are using small champignons, then you can not cut them lengthwise. Put chopped vegetables and mushrooms in a bag. Prepare the vegetable marinade. It is very easy to prepare. Squeeze the juice of one lemon and pour it into a bowl. Wash the basil and rosemary. Finely chop with a knife spices. Pass the garlic through a press. Add garlic, rosemary basil, salt, and sunflower (olive) oil to the lemon juice.

Mix the marinade. Pour marinade over vegetables. Shake the bag so that the marinade completely soaks them. Tie up the bag and leave it for 1 hour. Vegetables on the grill, on the coals, can be cooked in several ways. You can spear them on skewers to make a barbecue, or you can put them in a net and bake them like a barbeque. Transfer the finished ones from the grid to the pan and cover with a lid. There they "will reach the standard" and become softer.

Unusually spicy and fragrant grilled vegetables on the grill with Provence herbs.

Grilled vegetables with Provence herbs - recipe

Ingredients:

• Eggplant - 1 pc.,
• Onion- 1 PC.,
• Zucchini - 1 pc.,
• Bulgarian pepper - 1 pc.,
• Spices "Provencal herbs".
• Apple vinegar- 3 tbsp. spoons,
• Olive oil - 2-3 tbsp. spoons,
• Salt to taste.

Wash the vegetables and cut them as you see fit. Mix apple cider vinegar with olive oil, herbs de Provence and salt. Put the vegetables in a saucepan. Pour the marinade into them and mix with a spatula. Cover the pot with a lid and let the vegetables marinate for 1-2 hours. Roast vegetables on the charcoal, turning the grid on both sides.

Grilled vegetables, marinade which has an unsurpassed taste, simply cannot but be tasty, so I would like to separately mention such interesting marinades, as a tomato, honey and wine marinade. Below are recipes that will come in handy in the process of preparing a charcoal grill.

Tomato marinade - recipe

Ingredients:

• Ketchup or tomato sauce- 150 ml.,
• Olive oil - 2 tbsp. spoons,
• Black pepper, paprika,
• Salt - a pinch
• Garlic - 2-3 cloves.

Peel the garlic and pass it through a press. In a bowl, mix all ingredients together with minced garlic.

Wine marinade - recipe

Ingredients:

• White dry wine- 1 glass,
• Onion - 2 pcs.,
• Bay leaf- 2-3 pcs.,
• Black ground pepper,
• Sunflower oil - 2-3 tbsp. spoons,
• Salt - on the tip of a teaspoon.

Pass the onion through a meat grinder or chop it into a puree with a blender. Add bay leaf, onion puree, ground black pepper, sunflower oil and salt to white wine. Stir the marinade and it's ready.

Honey marinade - recipe

Ingredients:

• Natural honey - 4-5 tbsp. spoons
• Soy sauce - 2 tbsp. spoons,
• Mustard - 2 tbsp. spoons,
• Carnation - 3-4 pcs.,
• Sunflower oil - 3-4 tbsp. spoons.
• Salt - to taste.

To prepare this marinade, place all the ingredients in a bowl and stir with a whisk until smooth.

So, if you have baked vegetables on the grill, then prepare a salad of baked vegetables.

Baked Vegetable Salad - Recipe

Ingredients:

• Baked vegetables on the grill: zucchini, bell peppers, tomatoes,
• Pine nuts - 30 gr.,
• Mozzarella - 50 gr.,
• - 1 tbsp. spoon,
• Apple cider vinegar - 2 tbsp. spoons,
• Salt - a pinch.

Transfer the roasted vegetables to a bowl. Add mozzarella cheese and pine nuts. Separately, mix apple cider vinegar, salt and olive oil. Pour this dressing over and stir.

Here's another delicious one. grilled vegetable salad.

Grilled vegetable salad with arugula - recipe

Ingredients:

• Grilled vegetables - zucchini and bell peppers,
• Arugula - a small bunch,
• Goat cheese- 50-70 gr.,
• Sun-dried tomatoes- 50 gr.,
• Spices: oregano and thyme,
• Olive oil - 1 tbsp. spoon,
• Balsamic vinegar - 1 tbsp.

Put the arugula on a plate, put the baked zucchini and bell pepper on it. Cut the goat cheese into cubes and put it in the center of the salad. Sprinkle the cheese with spices - oregano and thyme. Lay sun-dried tomatoes on the sides of the salad. Water the salad balsamic vinegar and olive oil. Salad is good to serve with meat, fish, as well as any wine.

Now you know, how to cook vegetables on the grill. We hope these recipes will help you prepare the most delicious BBQ roasted vegetables. And now we offer you an interesting recipe with step by step photos- grilled vegetables on coals in mayonnaise marinade.

Ingredients

• sweet pepper - 2 pcs.,
• onion - 2 pcs.,
• mayonnaise - 150 ml,
• seasoning - ½ teaspoon.

Grilled vegetables in mayonnaise marinade - recipe

Peel the onion from the husk, wash and cut into large rings.

Peel the sweet pepper from seeds, remove the tail, wash well, cut into large rings.

Marinate onions and bell peppers in seasoned mayonnaise. You can do it with barbecue. Leave the vegetables in the marinade for 1-2 hours. Then you can use a skewer or iron mesh. Arrange the vegetables on a net or skewers. Prepare a grill with coals. When the coals are ready, lay out the skewers or net with vegetables. Turn over so the vegetables don't burn.

Grilled vegetables cooked on the grill are consumed even by those who are absolutely indifferent to them in a different version. The pulp of the baked fruit can simply be served as a side dish or made into a salad with a spicy dressing.

How to cook grilled vegetables on the grill - recipe

Ingredients:

• young zucchini - 1 pc.;
• young eggplant - 1 pc.;
• Bulgarian peppers - 2 pcs.;
• fresh medium-sized ripe tomatoes- 6 pcs.;
• large champignons - 4 pcs.;
• lettuce bulb - 0.5 pcs.;
• salt;
• sunflower or olive oil without aroma.

Cooking

For cooking on the grill, we choose only fresh juicy vegetables. Zucchini and eggplants should certainly be young with a soft outer skin. Small fruits can be left whole, while large ones should be cut lengthwise or across into several pieces. Mushrooms can be removed from the legs and bake only hats, or cut whole mushrooms lengthwise into two halves. We clean the lettuce onion and cut it into large circles, it is them that we will lay on the wire rack. fresh tomatoes, as a rule, they are baked whole to preserve the juiciness of the fruit, so it is better if the tomatoes are medium-sized, and ideally cherry. If there are none, then, in extreme cases, you can cut the fruit into two halves. Be sure to wash and dry the vegetables, after which we coat their surface with sunflower or olive oil without aroma and lay them on a wire rack. We fry the fruits on the grill over smoldering coals until soft and cooked, turning the grate over from time to time.

Vegetables can be fried on the grill and on skewers. Only in this case, it is better to leave the fruits whole or cut them and string them in such a way that the pulp is preserved as much as possible inside during the frying process.

How to make grilled vegetables on the grill in foil?

Ingredients:

• medium-sized young potatoes - 920 g;
• sweet potato or yams - 1 pc.;
• salad bulbs - 2 pcs.;
• - 280 g;
• sprigs of fresh rosemary and thyme - 1 each;
• or sunflower without aroma - 70 ml;
• salt;
• ground black pepper.

Cooking

To cook in foil on the grill, wash and cut young potatoes into halves, and chop sweet potatoes or yams thin slices. Lettuce bulbs are freed from the husk and cut into rings, and green beans cut into pieces of two centimeters.

We put the prepared vegetables in a large bowl, add chopped thyme and rosemary, add salt to the vegetable mass, add ground black pepper, salt and mix.

From foil folded in three, we form not big size envelopes, fill them with prepared vegetable mixture and put on the grill on the grill over smoldering coals. We bake vegetables for thirty minutes, periodically turning the envelopes over to another barrel.

Grilled vegetables marinated on the grill

Ingredients:

• eggplant - 450 g;
• champignons - 450 g;
• Bulgarian peppers - 450 g;
• garlic cloves - 3 pcs.;
• apple cider vinegar - 40 ml;
• balsamic vinegar - 30 ml;
• soy sauce - 25 ml;
• olive or sunflower oil without aroma - 125 ml;
• ground paprika - 10 g;
• salt;
• ground black pepper.

Cooking

Vegetables before cooking on the grill can be pre-marinated. To do this, mix olive oil, apple and balsamic vinegar in a bowl, add soy sauce, ground paprika, salt and pepper and mix everything thoroughly.

We wash all the vegetables and, if necessary (if large), cut into pieces. We put all the vegetable mass in a bowl, season spice mixture, mix and leave for thirty minutes to soak. After that, lay the pickled fruits on the grill in one layer and fry over the coals on the grill for five to seven minutes each batch.