Ways of cooking vegetables on the grill

Grilled vegetables can be prepared seasonally: in the spring and summer - on the grill, in the cold season - in the oven and microwave in the grill mode. This method combines good taste and excellent quality of ready-made dishes.

Cooking vegetables on the grill is not so easy. In such vegetables, all vitamins, minerals and nutrients are stored, which are perceived by the body much faster than in its raw form. In fact, these are baked diet foods of high nutritional value with a minimum fat and calorie content. Therefore, this type of cooking is always preferable to the usual cooking, frying and stewing.

Cooked on the grill vegetables are called grilled vegetables. To cook them, there are basic rules. It is prepared in several ways: on a lattice, on skewers, in foil, and also in a microwave or a frying pan.

• The easiest and fastest way is to lay the vegetables on the grill, fixing it on the grill. In the process of cooking the grid is turned over for uniform baking of vegetables. They are obtained with characteristic stripes.
• In special cases, use skewers or raw willow twigs. In this form, they are much more appetizing and look better. Often this method is used for special occasions.

• To make the vegetables juicy and not lose a single drop of useful substances, they are prepared wrapped in foil. You can wrap the whole vegetables, and can be sliced, making a mix. For the aroma it is recommended to put bay leaf, garlic and allspice.
• At home, use a grill pan or microwave. This method is the least profitable of all, but is an alternative.

Whatever you choose, in any case, try to adhere to some cooking rules, which are necessary for everyone who, one way or another, deals with the grill.

• Add between the vegetables on skewers large onion rings. So the dish will become even tastier and more aromatic, without losing its juice.
• The grill should be well heated, but not overheated, so that the products are cooked evenly and not burned. Vegetables are cooked on average 20 minutes with constant turning. The larger the pieces - the longer their cooking time.
• Traditional seasonings for ready-made vegetables - Chinese soy sauce, basil, dill, parsley and cilantro, as well as Provencal spices, including rosemary, oregano, cumin and mint.
• In practice, large products outside can be covered with a ruddy crust, and inside they often turn out to be raw. Experts advise for better baking large vegetables cut into pieces or cook in foil. So they will not burn and retain their appearance.

Vegetables can be varied. The main condition - they must be fresh and seasonal. It is better not to cook stale shop eggplants and peppers. And it’s better to abstain from old carrot oil. The best option is potatoes, it is grown all year round in greenhouses, so in winter you can pamper yourself with young potatoes on the grill.

Tomatoes and zucchini also need to choose the principle: the younger - the better. Corn is best cooked in season. Young cobs are easily pierced with skewers and are well baked on the brazier. The same with beans: green pods are soft and juicy.

When choosing vegetables should also pay attention to the degree of maturity. So, unripe and overripe foods are best not to use for cooking. Do not expect any benefit from them.

Eggplants, red potatoes, baby beans, corn, asparagus, zucchini squash, asparagus, cherry tomatoes, Bulgarian pepper, fennel and leek are good for roasting. Additionally, you can add pickled: bamboo, fern, pearl onions. Often cooked mushrooms on the grill. To do this, it is preferable to take champignons.They should be solid, not pieces, without dangling and damaged caps, traces of spoilage and mucus.

Those who first took to cooking vegetables on the grill, you should know that the secret of successful cooking is the right marinade. Without it, the dish will turn out dry and bland. Marinades can be different and consist of many components, and can be simple, consisting of any base and spices - but its presence is a prerequisite for cooking delicious grilled products.

So, before cooking the vegetables need a little sweat in the marinating composition. You can hold a few minutes, and you can leave the vegetables overnight. Marinating for frying is a must.

The main components for the marinade are:

• refined vegetable fat;
• any mayonnaise composition;
• tomato concentrate or ketchup;
• garlic with onions;
• balsamic vinegar;
• soy sauce;
• lemon;
• herbs - savory, oregano, basil, mint, fennel, tarragon, sage and rosemary, garlic herb (garlic), cilantro, parsley, tsitmat and others;
• for the composition, you can use red or white wine, lemon juice;
• spices - cloves, turmeric, allspice, nutmeg, barberries, hop-suneli, paprika and other seasonings.

For fixation and impregnation of vegetables is just a few minutes. Whole foods need more time than cut pieces: from an hour to a day. The sauce for the marinade should not spread.

The easiest and most affordable way to pickle vegetables is to take a kilogram of any vegetables, 50 ml of olive oil, two spoons of any vinegar, some sugar, salt, and a couple of garlic cloves and a sprig of rosemary.

The resulting composition is mixed with vegetables and left for a couple of hours. Then the products are taken out, soaked on special paper, strung or laid on the grill and baked in the usual way.

Marinade do not throw out. While cooking vegetables, periodically sprinkle them with this marinade.

This marinade is suitable for lovers of spicy. Take a kilogram of prepared vegetables, if necessary, cut into slices or large lobes and put in a plastic bag.

Separately prepare a marinade of four finely chopped garlic cloves, two spoons of hot sauce, as much - vinegar, a little cilantro, salt and a mixture of ground pepper.

Vegetables filled with marinade, then put the package in the refrigerator for three hours. Instead of spicy, vegetables can be marinated in soy sauce.

This method is used when vegetables need to give a swampy note. As a tomato filler, you can take everything: pasta, sauce, ketchup and even adjika.

First you need to take lemon zest (teaspoon), add to a quarter cup of sunflower oil, 100 grams of tomato ketchup, a little vinegar, salt and pepper to taste. Everything is mixed, add vegetables, cover and leave in this form for about an hour. Before cooking each piece must be richly greased with marinade from all sides. In this case, on the grill is best to use skewers.

There are many different ways to cook vegetables on the grill. To create delicious culinary masterpieces, you do not need to be an expert in this field. Features cooking on charcoal guarantee a good result, even for beginners. One should only remember that on the coals the vegetables are baked on a special grill. It is not necessary to cook vegetables on the fire, so they just get caught up and burned.

You can fry vegetables on skewers and skewers.This is how a barbecue vegetable shish kebab, very popular in Caucasian cuisine, will turn out. At home, products are baked in the oven, microwave or on a special grill pan.

You can cook and frozen vegetables, pre-thawing them and dried. But it is best to use fresh. Icing glaze makes vegetables slimy and loose, which is highly undesirable.

Grilled vegetables are perfectly combined with meat and fish dishes, and also act as independent dishes. Everyone can make a good tasty dish using our recipes. Do not forget that, in addition to taste, the dish should look beautiful.

For roasting on the grill will need: two medium eggplant, the same small tomatoes, sweet peppers and large onion. For the marinade: four garlic cloves, a glass of any sauce (home-made), 50 grams of olive or sunflower oil, three large spoons of vinegar, a little salt and pepper.

Vegetables are washed, dried and cut into rings, mixed with the marinade. After half an hour you can get it, put it on the grill and fry on the grill.

First you need to stock up on a plastic bottle with water in case a fire breaks out from the dripping oil. Then it must be immediately extinguished, not allowing the vegetables to burn.

Grilled perfectly prepared baked snacks in the form of vegetables with mushrooms. It looks very beautiful and is suitable for any celebration.

Take four pieces of fresh tomatoes, sweet peppers, eggplants and onions. It should make about two kilograms of vegetables total weight. For this amount you will need a pound of fresh champignons. To prepare the sauce will need: lemon juice, allspice, a little salt, half a glass of any purified oil and rosemary.

Prepared products are cut into circles, mushrooms - in half and combined with the prepared sauce. It is necessary to calculate to leave a little to soak the finished dish. After a couple of hours, pickled foods are grilled for about half an hour.

Then the vegetables are put in a cup and poured with the remains of the marinade for impregnation.

Served hot in common portioned dishes with grated cheese, peeled sunflower seeds and sprigs of rosemary.

Baked corn cobs with garlic and spices look very nice and appetizing. They are cooked in foil and charcoal.

The main secret of a delicious dish lies in a special way of marinating. We need for it: 50 grams of cow butter, half a cup of mayonnaise, two tablespoons of lemon juice, the same amount of soy concentrate, three garlic cloves and spices.

Take four corn cobs, rub with marinade and wrap in foil: each cob separately. After 30 minutes, you can bake them on the grill. On average, the dish is prepared for 25 minutes. Prepared corn spread with foil, using it as a plate.

This recipe came to us from Spain. As you know, they love everything spicy and spicy, so our vegetables will be just that: very spicy and very tasty.

They take seven corn cobs, half a kilo of champignon mushrooms, a kilogram of cherry tomatoes, two glasses of olive oil, 100 grams of balsamic vinegar, a couple of medium-sized red onions, as many sweet peppers, 50 grams of green mustard, four small zucchini squash, cardamom, nutmeg, salt and pepper to taste.

Some products must be cut: corn - in large chunks, zucchini, pepper and onion - rings, garlic - finely chopped. Chopped corn cobs need to boil, running for a few minutes in boiling water. Then remove and dry.

In a separate container, the marinade sauce is prepared by mixing the oil, garlic, vinegar and spices.

Pieces of vegetables are folded into a bowl and filled with marinade, covered and left in the fridge for a day. During this time, all ingredients are saturated with aromatic composition. Preparing such vegetables on skewers is very easy.Cooking time 40 minutes with constant turning.

This amount is enough for a small company of 10 people.

A special feature of this dish is the sweet fruit sauce, for which ripe apples, plums, lemon, sugar, salt and cinnamon are taken.

To prepare this exotic dish you need: young cabbage kababas - four pieces, two tomatoes, a couple of bell peppers, onions, two cloves of garlic, 50 grams of butter, the same amount of wine vinegar and spices.

Fruits should be dipped in boiling water, peel and soften with a fork. Then add the sauce-syrup of vinegar, sugar, lemon juice and oil, as well as spices and spices. The resulting marinade is impregnated with sliced ​​vegetables, leaving for 24 hours in a cool place, constantly stirring. After the appointed time, they are taken out and baked on the prepared coals on the grate.

Another dish on the grill, which is a pleasure to cook.

You need to take a kilo of red potatoes, wash, peel and cut into slices. String them need, alternating with pieces of bacon. He will need 300 grams. The skewers are wrapped in foil and placed on the grill where the product is baked for 30 minutes.

Then the foil is removed, continuing to cook on the coals for another 10 minutes. You can salt and pepper the prepared dish.

Juicy tomatoes are baked for about 10 minutes on skewers. Before cooking, they are smeared with any fat so that they are covered with a ruddy crust. It turns out an excellent side dish for meat. Salt and seasoning need ready meal.

As a side dish, you can also use zucchini or eggplant, as well as Bulgarian pepper and onions.

This savory salad will have many gourmands to taste. The specialty of the dish is that vegetables are obtained al dente, crispy, in their own juice. Therefore, they are not specifically pickled. It is enough to sprinkle with sunflower oil.

The seasoning for the dish is made from cottage cheese and chopped parsley and dill, seasoned with spices and honey.

You need to take two pieces of potatoes, zucchini, eggplant and pepper. Cut into a grill, put on a wire rack, add butter and bake for 25 minutes, turning the wire rack. The finished product is spread on the dish. Separately served seasoning in a saucepan.

Asparagus is great as a side dish to any main dishes, as well as a dietary dish. Children like to eat it with pleasure, especially if they decorate the plates with funny faces made from sauce, olives and egg noodles.

For the dish you will need a pound of medium green asparagus. A bit of olive oil and coarse salt. First you need to cut the ends of the asparagus and peel it by about a third. Fine asparagus is not required. Then spread it with oil and lay on the grill. Asparagus is baked on direct fire for no more than five minutes, constantly turning it over.

Ready side dish spread on a dish and sprinkled with coarse salt

This dish of Caucasian cuisine is known to many true connoisseurs of national cuisine. Cook it on charcoal, on the grill or on the fire, and the secret of taste is the combination of ingredients.

Traditionally taken: tomatoes, eggplants, sweet Bulgarian pepper, chili pepper, garlic, lemon, vegetable oil, herbs, coarse salt and freshly ground allspice. All in arbitrary quantities, calculated on a particular number of people.

Prepared vegetables are baked on the rack whole, except tomatoes. They are cooked on skewers, as they are fried very quickly.

The finished vegetables are folded in the dishes, then peeled. If there are small cookware, it is better to leave them, as they will give the dish a characteristic “smoky” taste.

Further, all the ingredients are cut into small pieces and mixed, filling with lemon juice, oil, herbs and spices. Served with lavash in the form of heat to baked beef, pork or lamb.

Recipes for grilled vegetables set. You can list them for a long time. Dishes on the grill is difficult to confuse with something else. They are useful, differ in special aroma of a fire, possess refined taste. In addition, this is a real creative process that can be carried out both alone and collectively. Grill - a great way to picnic. Suitable for a quiet family weekend or country celebration. In any case, grilling will be an unforgettable event. Enjoy your meal!

How to cook vegetables on the grill, see the video below.