Vegetables on the grill

The warm summer season is approaching, when you want to spend more and more time outdoors, preparing seasonal vegetables. Assorted vegetables cooked on the grill are ideal as a side dish for meat and fish skewers, and will also be a wonderful light and dietary dinner for those who adhere to the principles of a healthy diet.

Vegetables baked on a grill

Summer is a great time for experiments, which should not be neglected even when preparing dinner. And the easiest and fastest way to do this is by changing the way you prepare and serve your favorite dish. In this case, vegetables cooked over an open fire are replacing vegetables previously cooked in the oven in the winter.

1. 
   How to cook delicious grilled vegetables on the grill? Add olive oil to the seasoning intended for grilling vegetables and mix well.
2. 
   First wash the tomatoes and then cut them into 4 slices. The crushed tomatoes are immediately added to the marinade.
3. 
   Next, chop the onion and zucchini quite coarsely so that they do not quickly burn on the fire. Place all the vegetables in a container with seasoning, mix well and leave to marinate for a couple of hours.
4. 
   After this time, place the vegetables on the grill and hold for 5-10 minutes on one side.
5. 
   Then turn the grill with vegetables over and fry on the other side. We check the readiness of the vegetables and, if necessary, keep them longer.
6. 
   Place the prepared vegetables in a saucer and serve slightly cooled, otherwise you may get scalded.

We wish you bon appetit!

A simple and tasty recipe for grilled vegetables on skewers

You don't have to be a vegetarian to love these kebabs. Vegetables stewed over an open fire are incredibly delicious, regardless of food preferences. One of the most significant advantages of this dish is the ability to alternate any vegetables on a skewer to suit your taste, the way you want it.

Cooking time: 15 min.

Cooking time: 20-30 min.

Servings – 10.

Ingredients:

• Zucchini squash – 1 pc.
• Milk corn – 2 pcs.
• Cherry tomatoes – 300 gr.
• Champignons – 500 gr.
• Garlic – 2 teeth.
• Onion – 1-2 pcs.
• Bell pepper – 1-2 pcs.
• Olive oil – 100 ml.
• Greens - to taste.
• Salt - to taste.
• Paprika - to taste.

Cooking process:

1. To enjoy nature and good weather, let’s prepare the necessary ingredients in advance. We wash and dry the vegetables. Peel the bulbs.

2.We cut the corn and zucchini into slices, and we will cook the champignons and cherry tomatoes whole.

3. For the marinade, pass the garlic cloves through a press, chop all the greens and combine with olive oil. Salt the marinade and season with your favorite spices. Place the prepared champignons into the marinade and let sit for five minutes.

4. Thread all the vegetables onto skewers in a chaotic order and send them to bake on the fire.

5. Don’t forget to rotate the skewers periodically so that all ingredients are evenly cooked. After 15 minutes you can check readiness.

6. We will serve the baked vegetable shashlik along with fresh sweet peppers, fluffy bread and pickled sweet onions. A light and satisfying lunch is ready.

Enjoy your meal!

How to deliciously bake vegetables in foil on the grill?

Vegetables baked in foil best retain their shape, color, and beneficial properties, which is a huge advantage over various methods of preparing this dish.

Cooking time: 15 min.

Cooking time: 15-20 min.

Servings – 4-6.

Ingredients:

• Broccoli – 150 gr.
• Zucchini squash – 1 pc.
• Bell pepper – 2 pcs.
• Garlic – 4 teeth.
• Olive oil – 100 ml.
• Salt - to taste.
• Spices - to taste.

Cooking process:

1. Use small zucchini, wash, dry and cut into slices along with the peel.

2. Cut the washed peppers lengthwise into long strips.

3. Cut the broccoli into small umbrellas.

4. Peel the garlic cloves and cut them into several smaller cloves.

5. Place all the chopped vegetables in a bowl, add salt, season with spices and be sure to sprinkle with olive oil.

6. Place the pickled vegetables in foil and wrap very tightly.

7.Next, transfer the vegetables in foil onto heated coals and bake for 15-20 minutes, turning the workpiece over. After this time, check the readiness and if they are too damp, increase the cooking time.

8. Let the vegetables cool directly in the foil, and then place them in portions on plates. Can be used as a separate dish or served with meat.

Enjoy your meal!

Fragrant vegetables baked on the grill in Armenian style

A vegetable salad made from baked vegetables prepared according to Armenian traditions will outperform any side dish and will appear on your table as often as possible.

Cooking time: 30 min.

Cooking time: 20 min.

Servings – 4-6.

Ingredients:

• Eggplant – 4 pcs.
• Tomatoes – 5-6 pcs.
• Bell pepper – 3 pcs.
• Red onion – 1 pc.
• Green onion – 1 pc.
• Garlic – 1 pc.
• Ground black pepper - to taste.
• Greens - to taste.
• Salt - to taste.
• Vegetable oil - to taste.

Cooking process:

1. Wash all assorted vegetables thoroughly, dry them and place them on a wire rack. We light a low flame and send the vegetables to brown.

2. Bake for 25 minutes until the skins of the vegetables darken.

3. Remove the charred skin from the finished tomatoes and finely chop.

4. We do the same with eggplants and peppers.

5. Then chop any greens of your choice.

6. Let's move on to assembling the salad. We combine the chopped vegetables together, season with spices and a small amount of oil. Mix all contents well.

Enjoy your meal!

Juicy vegetables on the grill in marinade with soy sauce

Grilled vegetables are guaranteed to be juicy, slightly crispy, and retain all their flavors, especially if they are pre-marinated.We suggest choosing a combination of soy sauce with such basic ingredients as olive oil and vinegar.

Cooking time: 30 min.

Cooking time: 90 min.

Servings – 10.

Ingredients:

• Zucchini – 2 pcs.
• Champignons – 300 gr.
• Onions – 8 pcs.
• Bell pepper – 2 pcs.
• Garlic – 3 teeth.
• Soy sauce – 6 tbsp.
• Olive oil – 5 tbsp.
• Apple vinegar – 100 gr.
• Ground black pepper - to taste.
• Salt - to taste.
• Oregano - to taste.

Cooking process:

1. First, prepare all the vegetables. Since we do not peel the vegetables, it is important to wash them thoroughly. Then place it on a work surface and leave to dry.

2. Cut the prepared ingredients into random pieces and immediately place them in a container in which it will be convenient to marinate them.

3. For the marinade, combine the sauce, olive oil, and vinegar in the following sequence. Stir the container slightly so that all the liquid ingredients can mix.

4. Then add as many different herbs, spices, and salt as possible. We focus on your taste. Also, for a bright aroma, pass a couple of cloves of garlic through a press. Pour the prepared marinade over the vegetables, distributing it evenly throughout the entire volume, and leave to soak for an hour.

5. Then place on the prepared grates and fry well on all sides. Don't worry if they get a little dark on top. We enjoy the emitted aromas for 25-30 minutes, after which we check their readiness. They will be distinguished by their softness and extraordinary juiciness.

Enjoy your meal!

How to cook vegetables on the grill in mayonnaise with garlic?

Mayonnaise is far from a dietary product, but you should not neglect it when preparing a marinade for vegetables.It's so versatile that you can combine it with a variety of spices and not worry about ruining the flavor of the dish.

Cooking time: 25 min.

Cooking time: 15 min.

Servings – 4-6.

Ingredients:

• Zucchini squash – 1 pc.
• Tomatoes – 2 pcs.
• Champignons – 5 pcs.
• Onion – 1 pc.
• Garlic – 4 teeth.
• Mayonnaise – 1 tbsp.
• Greens - to taste.
• Provençal herbs - to taste.
• Salt - to taste.
• Pepper - to taste.

Cooking process:

1. First wash and dry all the vegetables, then cut them into large slices and combine them together. Then add chopped herbs and garlic.

2. In a separate container, mix mayonnaise with spices and add to the vegetables, mix thoroughly and leave the vegetables to marinate for two hours.

3. Then place the vegetables marinated in mayonnaise on prepared wooden skewers or skewers.

4. Place the skewers with vegetables on the grill and fry on each side for about five minutes.

5. Vegetables cool down very quickly in nature, so we advise you to hurry up.

We wish you bon appetit!

A very tasty recipe for grilled vegetables with champignons

Mushrooms make the dish more filling without adding extra weight. We recommend soaking the champignons with tomato paste, thanks to which the mushrooms turn out very juicy, aromatic and take on a very appetizing appearance that no one can resist.

Cooking time: 30 min.

Cooking time: 20 min.

Servings – 5.

Ingredients:

• Zucchini – 2 pcs.
• Eggplant – 2 pcs.
• Champignons – 300 gr.
• Bell pepper – 4 pcs.
• Cherry tomatoes – 10 pcs.
• Onion – 3 pcs.
• Green onion – 1 bunch.
• Olive oil - to taste.
• Tomato paste – 4 tbsp.
• Oregano – 1 pinch.
• Garlic – 2 teeth.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

1. Wash the zucchini and eggplants and cut into slices, then soak in salted water for 30 minutes.

2. Marinate small champignons in tomato paste, season with pepper and leave for 30 minutes.

3. Peel the bell peppers from seeds and cut them into an equal number of large slices. We also divide the bulbs into 2-4 parts.

4. Drain the salted water from the zucchini and eggplants, add a little oil, oregano and other spices. Also leave for 30 minutes.

5. Wash the cherry tomatoes, dry them and cut them in half.

6. For the dressing, combine chopped garlic cloves, a bunch of green onions and add olive oil.

7. If necessary, grease the grill with oil and initially lay out the onions and peppers. Cook until the skins of the vegetables darken.

8. We also fry the marinated champignons, turning them over periodically.

9. Finally, fry the zucchini, eggplant and tomatoes.

10. At this time, remove the darkened skin from the peppers and randomly chop the pulp.

11. We collect all the vegetables together, add salt, season and mix well again. Give the vegetables time to soak in the flavors.

We wish you bon appetit!

Juicy vegetable kebab with lard on the grill

Feel free to add pieces of lard to vegetable kebab, and you will definitely not encounter the fact that the vegetables will be bland and dry. And an equally important advantage is that preparing such a hearty and tasty dinner will not take much time.

Cooking time: 30 min.

Cooking time: 20 min.

Servings – 5.

Ingredients:

• Zucchini squash – 1 pc.
• Cherry tomatoes – 10 pcs.
• Potatoes – 4 pcs.
• Onion – 1-2 pcs.
• Lard – 200 gr.
• Olive oil – 100 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut frozen lard into pieces of any size.

2. Cut the onions into whole rings.

3. Peel the potatoes and also cut them into circles.

4. To cut zucchini and other vegetables, you can use a knife with teeth for additional relief.

5. We wash and dry the cherry tomatoes, leaving them whole.

6. Thread all the chopped vegetables onto prepared wooden skewers, placing pieces of lard closer to the potatoes. Place the skewers with vegetables on foil, sprinkle with olive oil, salt and pepper and send to fry over the coals.

7. Cook for 20 minutes until all vegetables are soft, remembering to constantly turn.

Bon appetit!

A simple and quick vegetable salad on the grill

A salad made from grilled vegetables can be an excellent stand-alone dish, or a harmonious addition to meat or fish. You also have the opportunity to adjust the list of ingredients, experimenting with different combinations of flavors.

Cooking time: 30 min.

Cooking time: 25 min.

Servings – 4-6.

Ingredients:

• Eggplants – 4 pcs.
• Zucchini – 4 pcs.
• Tomatoes – 2 pcs.
• Champignons – 5-10 pcs.
• Bell pepper – 4 pcs.
• Green onion – 1 bunch.
• Greens - to taste.
• Garlic – 3 teeth.
• Lemon – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil - to taste.

Cooking process:

1. Wash and dry the necessary ingredients at home in advance. Then cut the zucchini and eggplant lengthwise into thin strips. We cut the peeled onions into not very thin rings. You don’t have to touch the garlic and herbs in advance.

2.Since cooking whole peppers and champignons will take much more time than all other ingredients, we immediately place them on the grill and send them to bake over coals.

3. As soon as the champignons have darkened and browned, immediately remove them from the grill.

4. Add a bunch of onions to the peppers and wait until they become softer and darker.

5. It's time to add the chopped onion. After five minutes, turn the rings over and cook the bell pepper until the black skin appears.

6. Place the remaining onion in place of the finished pepper. We bring everything to a state of softness.

7. It's time for slicing. Place the eggplants and zucchini and cover with a second wire rack. Fry for about five minutes on each side until darkened.

8. All components are ready, cut them into large slices, add slices of fresh tomatoes and chopped herbs. Mix and season with different spices and olive oil.

9. Warm BBQ vegetable salad is ready.

We wish you bon appetit!

Step-by-step recipe for grilled vegetables with cheese

Fresh, young eggplants are just right for preparing this dish; they will become even more tender thanks to the perfectly balanced composition of spices that enhance the aroma while preserving the delicate taste of the vegetables. And the cheese will complete the dish.

Cooking time: 25 min.

Cooking time: 30-40 min.

Servings – 6.

Ingredients:

• Eggplants – 2 pcs.
• Tomatoes – 3 pcs.
• Hard cheese – 200 gr.
• Sunflower oil – 100 ml.
• Ground black pepper - to taste.
• Salt - to taste.
• Garlic – 4 teeth.
• Provençal herbs - to taste.
• Spices - to taste.

Cooking process:

1. Chop the peeled garlic cloves and put them in a mortar, chop them well, add a little pepper, salt and dried herbs.Grind everything well and add oil. We grind everything again.

2. For the filling, cut cheese and tomatoes into thin layers.

3. Pre-wash the eggplants, dry them and cut the eggplant into a fan shape.

4. Coat each layer of eggplant with the prepared aromatic dressing.

5. Then we move on to stuffing the eggplant. Place a layer of tomatoes, then a layer of cheese. Place the stuffed eggplant in the pan in the form of an open fan. We do the same with the rest of the eggplants.

6. Lubricate the blanks with the remaining dressing, wrap them in foil and send them to the grill with coals. After 20-30 minutes, check readiness by carefully removing the foil.

7. At this time, grate the remaining cheese on a coarse grater.

8. Sprinkle the vegetables with grated cheese, seasonings and, without wrapping the dishes in foil, place them on the coals. Keep for 5-7 minutes until the cheese melts. Serve the dish warm, giving the cheese time to harden slightly.

We wish you bon appetit!