Grilled vegetables

Grilled vegetables are a wonderful side dish for meat and fish dishes cooked over a fire or in the oven. Vegetables can be prepared in various ways. The selection describes options that everyone can implement. There will absolutely be no difficulties. Recipes are more relevant than ever in the summer for barbecue lovers.

Grilled vegetables on a grill on the grill

Grilled vegetables on a grill on a grill turn out incredibly appetizing. Anyone can prepare such a snack. You can use a very different set of vegetables. In summer, this is an ideal snack for barbecues. The dish has an interesting taste with a smoky aroma.

1. 
   Grilled vegetables are very easy to prepare. Take a medium-sized zucchini or zucchini. Young specimens are best suited.
2. 
   We cut eggplants from the bush.
3. 
   Choose ripe tomatoes.
4. 
   Cut the sweet pepper.
5. 
   We wash the fruits well.
6. 
   Cut the zucchini into nickels.
7. 
   We do the same with eggplants. The thickness of the slices should not exceed 1-1.5 centimeters to ensure uniform cooking.
8. 
   Divide the tomatoes lengthwise.
9. 
   Cut the pepper in half and remove the core.
10. 
    Peel and crush the garlic, combine with vegetable oil.
11. 
    Pour the fragrant marinade over the vegetables. Mix well and let the vegetables soak in the aromatic oil.
12. 
    Place the vegetables on the grill and grill until golden brown.
13. 
    Remove from heat and serve the treat. Bon appetit!

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Grilled vegetables on skewers

Grilled vegetables on skewers is an amazing recipe that will complement any picnic or friendly gatherings. Vegetables are easy to prepare and won’t cause any trouble for the busiest person. We choose the assortment of vegetables ourselves. If you like mushrooms, you can take champignons. The more varied the better.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Eggplants – 2 pcs.
• Zucchini – 1 pc.
• Garlic - to taste.
• Tomatoes – 8 pcs.
• Sweet pepper – 1 pc.
• Olive oil - to taste.
• Salt - to taste.
• Italian herbs - to taste.

Cooking process:

Step 1. Prepare the products. Rinse the fruits. Dry the vegetables.

Step 2. Take the “little blue” ones, cut off the tails, and chop the fruits in nickels. The cutting should not be too thin so that it sticks well on the skewers.

Step 3. Salt and let stand. After a quarter of an hour, rinse and wring out.

Step 4. Cut the zucchini in the same way.

Step 5. Clean the pepper from seeds and membranes. Cut into segments.

Step 6. Take medium-sized tomatoes.

Step 7. Place all the vegetables into a large container with a lid. A large saucepan or plastic bowl for food purposes will do. Salt and sprinkle with Italian herbs.

Step 8. After peeling the garlic cloves, rinse them.

Step 9. Pass the garlic cloves through the garlic press and add them to the vegetables.

Step 10. Drizzle with olive oil and knead well.Let it marinate. If you have time, you can leave it overnight. Shake periodically.

Step 11. Place vegetables on skewers. Place on the grill over the coals and cook, turning occasionally. We check readiness after a quarter of an hour.

Step 12. Remove from skewers and present the appetizer. Bon appetit!

Vegetables baked in foil on the grill

Vegetables baked in foil on the grill are an incredibly appetizing and healthy side dish for fish or meat. Thanks to foil, vegetables cook quickly and retain their juiciness. The cooking process will not burden you. Assorted vegetables go with absolutely everything.

Cooking time – 1 hour 00 minutes

Cooking time – 40 min.

Portions – 4

Ingredients:

• Eggplants – 350 gr.
• Zucchini – 330 gr.
• Garlic – 1 clove.
• Tomatoes – 100 gr.
• Sweet pepper – 1 pc.
• Onions – 60 gr.
• Salt – 1 tsp.
• Lemon – 1 pc.
• Provençal herbs – 1 tsp.
• Balsamic vinegar – 4 tsp.
• Dill greens - for serving.

Cooking process:

Step 1. Prepare the ingredients and start cooking. Wash the vegetables and wipe dry.

Step 2. Cut the ends off the zucchini and cut into cubes. Peel the onion and chop as desired. Combine in a common bowl.

Step 3. After washing the tomatoes and sweet peppers, cut out the stalks and cut into cubes. We unload to the remaining components. Chop the peeled garlic and season the vegetables with it.

Step 4. Cut the eggplants in the same way as the zucchini. Pour into a common bowl with the vegetables.

Step 5. Salt and season with Provençal herbs. Add lemon juice and stir.

Step 6. Tear off the foil and fold it in half. Place vegetables on each piece.

Step 7. Seal the envelopes.

Step 8. Place the envelopes on the grill and fry over the coals.The process will take 10-25 minutes depending on the heat and size of the cut.

Step 9. After a while, check the readiness of the vegetables by carefully opening the foil.

Step 10. Having unwrapped the envelopes, transfer the vegetables to a dish.

Step 11. Decorate as desired and season with balsamic vinegar. Bon appetit!

Grilled vegetables in soy sauce

Grilled vegetables in soy sauce are juicy and aromatic. The ideal combination of all components leaves no one indifferent to the snack. Vegetables are good both freshly cooked and cooled. They will harmoniously complement fish or meat. And for those who do not eat either one or the other, add mushrooms. Grilled champignons will amaze you with their amazing taste.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Eggplants – 1 pc.
• Zucchini – 1 pc.
• Garlic – 6-8 cloves.
• Onions – 1 pc.
• Sweet pepper – 1 pc.
• Sunflower/olive oil – 50 ml.
• Salt - to taste.
• Soy sauce – 100 ml.
• Balsamic – 3 tbsp.
• Honey/brown sugar – 0.5-1 tbsp.
• Mustard – 0.5-1 tbsp.
• Ground black pepper - to taste.
• Seasoning - to taste.
• Greens - to taste.

Cooking process:

Step 1. Prepare the food, wash the vegetables. Wipe with paper towels.

Step 2. We cut the “blue ones” lengthwise.

Step 3. We do the same with zucchini. The cutting should be of such thickness that the vegetables are well baked, but do not turn into porridge and do not lose their appearance.

Step 4. Peel the sweet pepper from seeds and membranes, cut into slices.

Step 5. After peeling the onion, cut into nickels. To keep the rings in shape, you can pin them together with toothpicks to prevent the rings from falling apart.

Step 6. After peeling the garlic, cut into slices or finely chop.

Step 7Pour soy sauce, balsamic and oil into a bowl (olive or sunflower will do). Add spices (Italian herbs or vegetable seasoning are ideal) and slices of garlic. Add mustard (Dijon or French at your discretion) and honey. We adjust the quantity depending on preference.

Step 8. Salt, pepper and shake so that the ingredients become friends.

Step 9. Transfer the vegetables into a bowl for food use. Pour over the marinade and stir well. Marinate for half an hour, shaking occasionally.

Step 10. On the eve of frying, light the grill. Let the coals burn out. Place the vegetables on the mesh. Fry for 10 minutes, tossing occasionally. Cooking time depends on the heat, the type of vegetables and their cutting.

Step 11. Serve delicious vegetables and sprinkle with chopped herbs. The more diverse the set of aromatic herbs, the more appetizing it is. Shish kebab or baked fish are ideal for vegetables. Vegetables do not lose their taste when refrigerated.

Step 12. Add sauce - mayonnaise, ketchup or dressing based on natural yogurt with herbs and garlic. Bon appetit!

Grilled vegetables in the oven recipe

Grilled vegetables in the oven is a recipe that anyone can easily prepare at home. This is a great option for those who are looking after their figure and watching their calorie intake. Vegetables are well saturated on their own and do not require additions.

Cooking time – 1 hour 05 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• Eggplants – 2 pcs.
• Champignons – 5 pcs.
• Onions – 3 pcs.
• Paprika – 6 tsp.
• Sweet pepper – 4 pcs.
• Vegetable oil – 4 tbsp.
• Salt – 30 gr.
• Granulated garlic – 20 gr.
• Mayonnaise – 60 gr.
• Mustard – 6 gr.
• Granulated sugar – 1 tsp.

Cooking process:

Step 1.We wash the washed “blue” ones and cut them into nickels no more than 5 millimeters high. Immerse in a solution with salt. After soaking it for a quarter of an hour, rinse it under the tap and squeeze it out of the water.

Step 2. Remove the washed sweet pepper from the insides and cut into slices.

Step 3. Peel the carrots and onions. Divide the onion into quarters. Cut the carrots into slices. For beauty we use a grooved knife.

Step 4. Place the slices in a pan. Season with paprika, granulated garlic, and sugar. Salt and add vegetable oil. After thoroughly mixing and rubbing in the spices, cover with film and let marinate in the refrigerator for 1 hour.

Step 5. We quickly rinse the champignons so that they do not have time to become saturated with water, and cut them into segments.

Step 6. Sprinkle mushrooms with paprika and garlic. Salt. Season with mustard and mayonnaise. After stirring, transfer to the refrigerator.

Step 7. Turn on the oven at 200°C and let it warm up. Meanwhile, place foil on a baking sheet and place the pickled vegetables on it. Let it bake for half an hour.

Step 8. After a while, serve the dish. We eat it plain or supplement it with fish or meat. Bon appetit!

Vegetables on a grill pan

Grilled vegetables in a frying pan is the simplest recipe that allows you to easily and in a short time prepare a side dish for fish, poultry or meat. The low-calorie treat is served for lunch or dinner. When cooled, it is consumed as a cold treat.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 3

Ingredients:

• Eggplants – 1 pc.
• Zucchini – 1 pc.
• Soy sauce – 5 tbsp.
• Tomatoes – 8 pcs.
• Sweet pepper – 1 pc.
• Olive oil – 3 tbsp.
• Champignons – 250 gr.
• Balsamic sauce – 3 tbsp.
• Seasoning for vegetables - to taste.

Cooking process:

Step 1.We prepare products for a healthy treat. We wash the ingredients and dry them naturally.

Step 2. Cut the “little blue” ones into not quite thin pucks.

Step 3. We do the same with zucchini.

Step 4. Remove seeds and membranes from the pepper and cut into slices.

Step 5. Quickly peel the champignons, without washing them so that they do not become saturated with moisture. Cut it in half. Leave the tomatoes whole.

Step 6. Place all products in a wide bowl. Sprinkle with spices (for example, aromatic Italian herbs or potato seasoning) and pour over soy sauce, balsamic and olive oil. Gently knead with your hands so as not to damage the integrity of the products. marinate for 30 minutes without removing from the table. Shake from time to time.

Step 7. Heat the grill pan well and lightly spray it with oil. Place the vegetables and fry on both sides until golden brown. Thanks to the grooved surface, vegetables will not be greasy, even if you overdo it with oil.

Step 8. Place the finished dish on a common plate. We decorate at your discretion. Present immediately or after cooling slightly. These products make an ideal side dish, a complete meal, or ingredients for a warm salad.

Step 9. Serve poultry or meat with vegetables, or eat them without anything. Bon appetit!

Electric grilled vegetables

Electric grilled vegetables are an excellent option for those who do not eat fried foods and do not have the opportunity to cook a dish over a fire. Everything is prepared as simply and without difficulty as possible. Vegetables are well baked. The dish is ideal for those who are on a diet. It can be served alone or with grilled meat.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 2

Ingredients:

• Eggplants – 1 pc.
• Zucchini – 1 pc.
• Potatoes – 2 pcs.
• Tomatoes – 2 pcs.
• Hot pepper – 2-3 pcs.
• Olive oil - to taste.
• Salt - to taste.
• Onions – 1 pc.
• Bell pepper – 2 pcs.
• Parsley - to taste.
• Basil - to taste.

Cooking process:

Step 1. Prepare the vegetables that we will grill.

Step 2. After rinsing and drying the vegetables well, peel the onions. Remove the stems from the zucchini and cut into nickels about a centimeter wide. Core sweet and hot peppers and cut into slices. Tomatoes too. Add a little salt. Sprinkle with olive oil.

Step 3. Cut off the ends of the eggplants and cut into round pieces. The cutting should be such a thickness that the vegetables are fully cooked, but do not lose their appearance. Salt and let stand for a quarter of an hour. After a while, rinse and wring out.

Step 4. After rinsing the potatoes well, boil the tubers in their skins until half cooked. Cut into pucks. Coat the grill with olive oil and turn it on. After the unit has warmed up, add the potatoes and let them fry.

Step 5. As soon as golden stripes appear on the potatoes, remove them and arrange the rest of the vegetables. They cook quickly, 3 minutes will be enough.

Step 6. Remove the vegetables and place the next batch. The peppers will take a little longer to cook through.

Step 7. Transfer the prepared dish to a beautiful plate. If you have mushrooms, you can grill them too. The more varied the products, the tastier the result.

Step 8. Decorate with leaves of fragrant herbs. Bon appetit!

Vegetables on an electric grill

You can cook vegetables on an electric grill at any time. This process will not cause much trouble. Everyone determines their own set of vegetables.Unlike stewed vegetables, grilled vegetables have a more attractive appearance. Vegetables remain intact.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 5

Ingredients:

• Potatoes – 4 pcs.
• Zucchini – 1 pc.
• Onions – 1 pc.
• Carrots – 1-2 pcs.
• Sweet pepper – 3 pcs.
• Vegetable oil – 2-3 tbsp.
• Salt - to taste.
• Soy sauce – 100 ml.
• Provençal herbs – 0.5 tsp.

Cooking process:

Step 1. Prepare the vegetables. We wash them well.

Step 2. Dried zucchini, cut into discs no more than half a centimeter high. Place in a large container.

Step 3. Peel the carrots with a housekeeper and chop into slices. Pour over the zucchini.

Step 4. Peel the seeds and membranes from the sweet pepper and cut lengthwise. Add to previously chopped ingredients.

Step 5. Cut the peeled onion into rings, maintaining half a centimeter thickness. We send to the remaining components. The thickness of the slices should be such that the vegetables are well baked, but do not turn into porridge.

Step 6. Using a housekeeper, peel and cut the potatoes, just like other vegetables. Pour into a bowl.

Step 7. Salt and sprinkle with seasonings.

Step 8. Pour in soy sauce and refined oil. After stirring, let marinate for half an hour at room temperature. Stir a couple of times so that the fruits are well soaked.

Step 9. Plug in the electric grill and heat it up. We coat the panels with oil. Place the carrots, cover, and fry for about 3 minutes.

Step 10. Remove the carrots and repeat the steps with the zucchini.

Step 11. When the zucchini is cooked, add the sweet peppers and onions and fry for 2 minutes.

Step 12. Finally, bake the potatoes. Depending on the variety, it will take 3-5 minutes.Thanks to the corrugated surface, delicious ruddy stripes will appear on the vegetables.

Step 13. Transfer the bright baked fruits to a common plate.

Step 14. After sprinkling with chopped herbs, treat your family. Bon appetit!

Grilled vegetables in a multi-baker

Everyone can grill vegetables in a multi-baker. This is the same electric grill, only smaller. For small quantities of vegetables this is a good option. If you need to increase the number of servings, of course, it is better to use an electric grill or roast vegetables in a convenient way.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 3

Ingredients:

• Eggplants – 1 pc.
• Medium zucchini – 1 pc.
• Garlic – 2 cloves.
• Cherry tomatoes – 8-10 pcs.
• Celery stalk – 1 pc.
• Balsamic vinegar - 0.5 tbsp.
• Salt - to taste.
• Broccoli - to taste.
• Brussels sprouts - to taste.
• Medium onion – 1 pc.
• Soy sauce – 100 ml.
• Ground black pepper - to taste.
• Vegetable oil - for lubrication.

Cooking process:

Step 1. Prepare the vegetable set. We thoroughly wash the fruits and dry them. Frozen specimens must be taken out in advance and thawed.

Step 2. Take a high capacity. Chop broccoli and Brussels sprouts into it. Peel the onion, divide it into 4 parts, and add it to the vegetables.

Step 3. Divide the cherry tomatoes in half. Cut the zucchini and eggplant into quarters.

Step 4. After mixing the cuttings, add thinly sliced ​​celery and chopped garlic. Season with soy sauce, balsamic vinegar and pepper. After stirring and leaving on the table, marinate for half an hour. Shake from time to time so that the marinade is absorbed evenly.

Step 5. We install grill panels in the multi-baker and plug it into the mains. Let it warm up and grease the surface with vegetable oil using a silicone brush.

Step 6.On a hot, corrugated surface, lay out an even layer of pickled vegetables, without trying to fit them all in. It's best to do this in batches to maintain an attractive appearance and allow them to bake evenly.

Step 7. After closing the appliance, cook the vegetables for 5 minutes. Check the vegetables for readiness. If there is any liquid left, stir a little and cook for another minute. Vegetables should be cooked but still crispy.

Step 8. Remove vegetables from the surface of the multi-baker. And we prepare the second portion.

Step 9. Serve vegetables separately or add them to your favorite dishes as a side dish. I use it for filling pita bread. For a more filling option, use champignons. Bon appetit!

Grilled vegetables in a slow cooker

Grilled vegetables in a slow cooker is a recipe that will help out if you don’t have any other electrical appliances, an oven, or the ability to cook vegetables over a fire. Today we will bake peppers, but you can do the same with other vegetables - tomatoes, eggplants, onions, zucchini, champignons. But the fruits must be small in size.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 3

Ingredients:

• Bell pepper – 800 gr.
• Mayonnaise - to taste.
• Salt - to taste.
• Olive oil – 1.5 tbsp.

Cooking process:

Step 1. Select a large pepper without blemishes. For beauty, you can take fruits of different colors. Rinse and dry them thoroughly.

Step 2. Leave the tails, and make a slot near them, as shown in the photo. Sprinkle with salt so that it gets inside. Cover with the part that was cut out.

Step 3. Lubricate the bowl of the electrical appliance using a silicone brush. Add pepper. We close the unit. On the control panel, activate the “Baking” mode and start with the “Start” button. The timer will be set automatically for 40 minutes.If the program has less time, set the time manually.

Step 4. After 40 minutes the program will end and a beep will sound. Carefully open the lid. Using a spatula, remove the pepper and let cool. Carefully remove the skin.

Step 5. Serve vegetables with your favorite sauce. I used mayonnaise, but you can cook something original. For example, mix chopped herbs with garlic and natural yogurt. You can cook other vegetables this way. Bon appetit!