Recipe for winter vegetables baked over a fire. Marinated vegetables on the grill. How to Grill Vegetables

So, let's roll up the fruits of autumn...

Zucchini - 1 large or a couple of small ones
Eggplants - 3-4 small
Sweet pepper - 5-6 pods
Coarsely ground black pepper - 0.5 tbsp.
Thyme - 3 sprigs (or ground)
Bay leaf - 5 pcs
Olive oil
Salt

First of all, let's prepare 2 sterilized 700 ml jars.
Let's wash the vegetables. What a beauty!

Dry the pepper, remove seeds and cut in half. Place on a baking sheet and bake under the oven grill until the skin darkens. Then put the peppers in a bowl and cover with a towel. When the pepper has cooled, remove the skin.

cut the zucchini, remove large seeds....

Cut the eggplants into lengthwise slices.
Place the eggplants on the grill, drizzle with olive oil and bake for 10 minutes until golden brown. We do the same with the zucchini, baking it for 3-5 minutes.

Sprinkle the prepared vegetables with thyme, salt and pepper.
Then place all the vegetables in prepared jars in layers, not forgetting the bay leaf.

Pour olive oil over the vegetables and seal the jars. We put it in a cool dark place until a special occasion on a cold autumn or winter day, or when you just want something tasty :)

Grilled eggplants for the winter are an excellent way to preserve the taste and aroma of summer, as well as many substances that are especially useful during the cold winter period. I want to say that here will be my favorite recipes for preparing eggplant. Some of the recipes are, so to speak, the heritage of my family, because many of them were taught to me by my grandmother, while others I found in magazines or began to cook on the advice of good friends. It is worth noting that each recipe is unique in its own way, and in any case, the eggplants turn out to be simply excellent in taste. And, oddly enough, even the aroma remains, as if they were prepared not a few months ago, but just a couple of hours ago! It’s simply beyond words, so I highly recommend preparing eggplants and trying them this winter. In terms of preparation, the recipes are very simple, no more difficult, at least, than any others of this kind. In terms of time, they will take you on average 2 hours, which is also not much time for preparing vegetables for the winter. And eggplants prepared in this way are perfect not only for everyday, but also for holiday tables.

It is very important to remember that in winter we lack vitamins, and canned eggplants contain many useful substances and vitamins, some of which are preserved even after heat treatment. They strengthen the immune system and help prevent the occurrence of many colds.

Eggplants with vegetables for the winter

Wash and peel all the vegetables, then cut out the seeds from the peppers (10 pcs.). After this, cut the vegetables into large pieces. Fill the eggplants (10 pcs.) with salted water and leave for half an hour, then squeeze using a press. Next, put a layer of onions (10 pcs.) in the pan, eggplants on top, then peppers, garlic (10 cloves) and large tomatoes (10 pcs.). Heat vegetable oil (300 ml) and pour vegetables on top. You can add about 1 glass of drinking water if there is not enough liquid. Add salt (2 tbsp) and simmer the vegetables over low heat for 30 minutes. Place the vegetables in sterilized jars and close with metal lids. Place them upside down, wrap them in a blanket and leave them alone until they cool down. Further storage is carried out in a dark, dry and cool place, for example, a cellar or pantry; you can also store the preserves in the refrigerator.

Eggplants with vegetables and cabbage

Dissolve the salt in water and bring to a boil so that all the salt (1 tbsp) dissolves. Wash the eggplants (5 kg), cut into strips and boil for about 10 minutes in salted water. Wash the peeled garlic (200 g) and greens and finely chop them, wash the carrots (1 kg), peel and grate them on a fine grater, wash the bell peppers (8 pcs.) and cut them into strips, having previously removed the seeds from them. Finely chop cabbage with leaves (1 kg) with a knife. Mix the eggplants with vegetables, add salt (to taste), vegetable oil (0.5 l), 6% vinegar (300 ml), sugar (1 tbsp.) and put everything in the refrigerator for 3 days. Next, move the vegetables into jars, sterilize them in boiling water for 25 minutes and roll up the lids.

Eggplants canned in tomatoes

Wash the tomatoes (16 pcs.) thoroughly and prepare tomato juice from them. Wash the eggplants (3 kg) and cut them into large rectangles. Three carrots (6 pcs.) on a grater, and cut bell peppers (16 pcs.) into large slices. Add chopped hot pepper (1 pc.) and 9% vinegar (0.75 tbsp), vegetable oil (2 tbsp.), sugar (1 tbsp.) and salt (to taste) to the tomato juice. Bring everything to a boil again. Add carrots and eggplants and boil again for 20 minutes. Next, add garlic (2 heads), boil again and pour into sterilized jars. We close them with lids.

Eggplant with spicy seasoning

Vegetables (hot pepper - 2 pcs., garlic - 5 heads, sweet pepper - 2 kg) wash, peel and pass through a meat grinder or three of them on the finest grater. Place all the seasoning ingredients in a large saucepan, add vegetable oil - 1 tbsp, 6% vinegar - 1.5 tbsp, salt - 2 tbsp. and bring to a boil. Cut eggplants (6 kg) into large cubes and cook in seasoning for half an hour. Pour the eggplants and seasoning into clean jars, sterilize for 20 minutes and roll up with metal lids using a special machine for rolling up jars.

At home in a frying pan, in the oven or during a picnic on the grill - in many circumstances you can cook delicious and flavorful grilled vegetables. You don’t need to follow strict proportions; any vegetable mixture on the grill will turn out perfectly tasty. It’s easy to prepare such a snack, and the result of simple work will delight even a sophisticated gourmet. Recipes for grilled mixed vegetables have won the hearts of supporters of healthy and tasty food, thanks to their ease of preparation and unusual taste.

How to Grill Vegetables

For a healthy alternative to fried foods, try this grilled vegetables recipe. You can bake food in different ways, both at home and outdoors. Before cooking, vegetables are thoroughly washed and dried. Small products can be used whole, but large ones are better chopped. For example, tomatoes and bell peppers can lose their juice after cutting, so they can be cooked whole. There are a few more rules for preparing vegetables this way:

• You need to add salt to the finished dish to reduce the separation of juices during baking;
• Heat treatment continues until the vegetable’s sides appear ruddy.

Marinade for grilled vegetables

To make baked vegetables especially tasty, they are often pre-marinated. This procedure is optional, but thanks to the aromatic ingredients that permeate the vegetables, the finished dish is unforgettable. Various combinations of products are used as a marinade, for example:

• olive oil, garlic, herbs, spices, salt;
• lemon juice, hot chili sauce, soy sauce, white wine;
• vegetable oil, balsamic vinegar, soy sauce, garlic, spices, salt.

Grilled Vegetable Recipes

Assorted grilled vegetables can be prepared in different ways. Food soaked in the smoke of a fire turns out to be especially tasty, so vegetables are often cooked over coals using a grill or skewers. In an apartment, you can also treat yourself and your family to a healthy and tasty dish. For cooking, a special grill pan, oven, microwave or other equipment is used.

In the microwave

• Time: 30 min.
• Number of servings: 3-4 persons.
• Cuisine: Russian.
• Difficulty: easy.

The fastest way to cook assorted grilled vegetables is to use a microwave. A prerequisite for implementing a recipe is the presence of the corresponding function. The finished grilled product is used as a side dish, as an element of a warm or cold salad. You will certainly appreciate the juiciness, taste, appetizing appearance and unique aroma of the dish.

Ingredients:

• small head of cauliflower – 1 pc.;
• salad pepper – 2 pcs.;
• vegetable oil – 2 tbsp. l.;
• zucchini – 1 pc.;
• tomato – 300 g;
• garlic cloves – 2 pcs.

Cooking method:

1. Disassemble the head of cabbage into inflorescences, cut the zucchini into bars, tomatoes - in half, peppers - into 4 parts, chop the garlic in a way convenient for you.
2. Place baking paper on a dish and assorted vegetables on top.
3. Grease each piece with vegetable oil, sprinkle with black pepper and salt.
4. Bake on the grill for about a third of an hour, wait until the crispy vegetables become soft and lightly browned.

On an electric grill

• Time: 1 hour.
• Number of servings: 6 persons.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

When modern air fryer technology takes pride of place in your kitchen, feel free to use it to bake your favorite vegetable mixtures. Grilling is an excellent alternative to fried foods, because this method of cooking retains the maximum benefits given by nature. Vegetables on an electric grill look beautiful even in the photo, but the picture does not convey their amazing aroma and taste.

Ingredients:

• blue ones - 2 pcs.;
• asparagus – 200 g;
• zucchini – 2 pcs.;
• tomatoes – 300 g;
• balsamic – 20 ml;
• vegetable oil – 50 ml;
• mixture of Italian herbs - 1 tbsp. l.;
• garlic – 1-2 cloves;
• seasonings - to taste.

Cooking method:

1. Stir in the oil, balsamic, chopped garlic, and spices.
2. Chop the assorted vegetables, cut off the hard ends of the asparagus, marinate everything in the prepared mixture for 20 minutes.
3. Place a piece of foil on the top rack of the air fryer and place the prepared food on it.
4. Brown the pieces at 230 degrees for a third of an hour, then turn them over and bake for another 10 minutes.

In the oven

• Time: 3.5-4.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 42 kcal/100 g.
• Purpose: snack, dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you don’t know how to prepare a tasty and healthy dinner at home, pay attention to recipes for grilling vegetables in the oven. Given enough time, marinate the food in any of the marinades for 3-4 hours. Spices and seasonings are selected individually to suit your taste. When dinner needs to be done quickly, you can skip the marinating step.

Ingredients:

• blue ones - 3 pcs.;
• corn on the cob – 2 pcs.;
• tomatoes – 400 g;
• onions – 2 pcs.;
• champignons – 0.2 kg.

Cooking method:

1. Cut the prepared products into slices, corn into rings.
2. Marinate the mixture of mushrooms and vegetables, keep it in the solution for about 3-4 hours (this step can be skipped).
3. Place the food on the oven rack and bake for about half an hour at 200°C.

At the stake

• Time: 1.5-2.5 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 47 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Smoky baked vegetables over a fire are an incredibly tasty treat. Even a sophisticated gourmet will be happy to taste this dish. Add herbs to your marinade of lemon juice and olive oil to your liking: basil, cilantro, rosemary. Their subtle aroma mixed with the smell of a fire is a magical combination. It is convenient to cook charcoal vegetables on the grill. It’s also easy to cook vegetables on the grill using skewers.

Ingredients:

• eggplants – 3 pcs.;
• salad pepper – 300 g;
• zucchini – 3 pcs.;
• champignons – 0.3 kg;
• tomatoes – 2 pcs.;
• onions – 2 pcs.
• lemon juice, herbs, garlic, vegetable oil, salt, pepper - to taste.

Cooking method:

1. Cut assorted vegetables and mushrooms into portions.
2. Marinate in a mixture of vegetable oil, lemon juice, garlic and herbs for 1-2 hours.
3. Place the slices on the grill and bake over smoldering coals.
4. When serving, pour over the marinade.

On a grill pan

• Time: 30 min.
• Number of servings: 3 persons.
• Calorie content of the dish: 49 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

If you have a grill pan in your kitchen arsenal, be sure to use this device to quickly and tasty prepare a healthy side dish. Frying vegetables on a grill pan is pure pleasure. The task is not difficult even for novice cooks. If this is your first time using the frying pan, carefully read the instruction manual with photos.

Ingredients:

• salad pepper – 2 pcs.;
• zucchini – 500 g;
• onion – 1 pc.;
• soy sauce – 20 ml;
• lemon juice – 10 ml;
• sugar - on the tip of a teaspoon;
• olive (or other vegetable) oil – 20 ml;
• salt, pepper - to taste.

Cooking method:

1. Cut the assorted vegetables into portions.
2. Fry pieces of young zucchini and sweet pepper in a frying pan.
3. Cut the onion into large half rings and fry in a grill pan.
4. Stir lemon juice, sauce, salt and pepper the liquid, pour the dressing over the finished dish.

Zucchini

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 52 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Ingredients:

• zucchini – 8 pcs.;
• olive (or any other) oil – ½ cup;
• garlic cloves – 2 pcs.;
• salt, pepper - to taste.

Cooking method:

1. Cut the zucchini lengthwise, the slice is about 1 cm thick.
2. Heat the oil in a small saucepan and add the garlic. Wait for the aroma to dissipate and remove from heat.
3. Spread each slice of zucchini with garlic mixture, pepper and salt.
4. Fry in a grill pan for 7-9 minutes on both sides.

Pepper

• Time: 20 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 53 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Bright strips of multi-colored bell peppers will be ready in 20 minutes. A beautiful dish will decorate your table. Such a treat is worthy of being served in a restaurant, and not just for a family dinner. To prepare this little culinary masterpiece, you don't need instructions with photos. Try to make an elegant side dish that will captivate you with its spicy taste.

Ingredients:

• sweet peppers of several colors - 3 pcs.;
• red onion – 1 pc.;
• olive oil (can be replaced with other vegetable oil) – 3-4 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. Remove the seeds from the peppers, cut them into strips, and the onion into rings.
2. Sprinkle assorted vegetables with oil, salt and pepper.
3. Prepare the grill by greasing and preheating it to 230 degrees.
4. Place pepper strips and onion rings on grill grate and roast for 10 minutes.

Eggplant

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 61 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

When fried, eggplants absorb a lot of fat, so grilling is the ideal way to cook the blue ones. The treat is used as a side dish or main dish. You can complement this delicacy with a specially prepared sauce. For example, a worthy addition to the snack would be a peeled tomato, chopped with garlic and salt, or a garlic-sour cream dressing.

Ingredients:

• eggplants – 0.5 kg;
• salt - a pinch;
• dried garlic, pepper - to taste;
• cumin leaves – 1 tbsp. l.;
• lean (olive, sunflower) oil – 100 ml;
• lemon juice – 2 tbsp. l.

Cooking method:

1. Cut the blue ones into rings (each 1-1.5 cm thick), sprinkle them generously with coarse salt, and set aside for half an hour.
2. Rinse the eggplants under running water and dry.
3. Brush each piece on both sides with oil mixed with spices.
4. Grill the pieces until the vegetables are golden brown.

Vegetable kebabs

• Time: 2 hours
• Number of servings: 4 persons.
• Calorie content of the dish: 62 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Original, tasty and beautiful vegetable kebabs are an independent treat for vegetarians. Assorted vegetables on a skewer will harmoniously complement meat dishes. Surprise your guests and family with a delicious appetizer. In a dish, you can vary not only the amount of assorted vegetables, but also the composition of ingredients, spices, herbs. Find the perfect combination of ingredients for the perfect snack.

Ingredients:

• zucchini – 1 pc.;
• onion – 1 pc.;
• salad pepper – 1 pc.;
• lemon juice – 100 ml;
• potatoes – 4 pcs.;
• champignons – 0.1 kg;
• vegetable oil - 3 tbsp. l.;
• honey - 1 tbsp. l.;
• mustard – 1 tbsp. l.;
• soy sauce – 2 tbsp. l.

Cooking method:

1. Cut the onion and zucchini into rings, peppers and potatoes into pieces.
2. Make an oil-mustard marinade with honey, lemon juice and your favorite spices, pour it over the vegetable mixture and mushrooms for 1 hour.
3. Thread vegetable slices onto skewers, alternating them in any order.
4. Fry over coals until golden brown.

Vegetables with mushrooms

• Time: 1.5 hours
• Number of servings: 4 persons.
• Calorie content of the dish: 67 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Ingredients:

• Shiitake mushrooms – 6 pcs.;
• eggplant – 1 pc.;
• zucchini – 1 pc.;
• salad pepper – 2 pcs.;
• wine vinegar or balsamic – 4 tbsp. l.;
• olive oil – 4 tbsp. l.;
• chopped basil - 4 tbsp. l.;
• garlic - 2 teeth.

Cooking method:

1. Cut all vegetable ingredients into slices.
2. Marinate assorted vegetables and mushrooms for 1 hour in an oil-vinegar mixture with the addition of basil and chopped garlic.
3. On a grill or barbecue, fry the food until desired doneness, occasionally basting with marinade.

Video

Our grilled vegetable recipes will help you prepare a flavorful, healthy and very tasty dish outdoors or at home!

• fresh purple basil - 1 bunch
• zucchini - 1 piece
• Sunflower oil - 5 tbsp.
• salt - 1 pinch
• fresh champignons – 150 gr
• blue eggplant - 1 piece
• lemon - 1 pc.
• sweet pepper - 2 pcs
• garlic - 2 cloves

Recipe 2: grilled vegetables with honey in the oven (step by step)

• Zucchini - 1 piece
• Eggplant - 1 piece
• Red onion - 1 piece
• Bell pepper - 1 piece
• Vegetable oil - 4 tbsp. spoons
• Wine vinegar - 2 tbsp. spoons
• Soy sauce - 1 tbsp. spoon
• Liquid honey - 1 teaspoon
• Salt, pepper - To taste
• Greens - 1 bunch

First, prepare the marinade to coat the vegetables. To do this, mix soy sauce, vegetable oil, wine vinegar, honey. You can immediately chop fresh herbs here - dill, parsley, cilantro. You can add pepper and a little salt to the sauce to taste.

Now get to the vegetables. They must first be washed and dried thoroughly. Then cut the eggplant and zucchini into slices about 2 centimeters thick, without peeling the skin. Also cut the pepper into slices of approximately the same thickness, and the onion into slices.

Now the vegetables need to be coated with marinade. To do this, they can be dipped in the marinade and placed on a dish to drain off excess liquid. Or use a pastry brush to apply the marinade to the vegetables. They can then be placed on a rack in the oven.

Set the oven to 250 degrees and leave the vegetables to bake for 20 minutes. Then they will need to be turned over to the other side and baked for another 20 minutes. In this case, if the oven allows, the temperature can be increased to 270.

Recipe 3: grilled marinated vegetables on the grill (with photo)

• 2 zucchini
• 2 eggplants
• 3-4 tomatoes
• 2-3 sweet peppers
• 2-3 onions
• 1-2 apples
• 1 head of garlic
• salt, seasonings and herbs to taste
• 100 ml vegetable oil
• 100 ml soy sauce
• 1 teaspoon wine or balsamic vinegar

Wash all vegetables, peel onions and garlic, remove seeds from peppers.

Cut off the stems of eggplants and zucchini. Chop all vegetables coarsely. Peppers and eggplants - slices or thick rings.

Cut the tomatoes into 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 it very finely, mix with 100 ml of vegetable oil (I liked rapeseed oil), 100 ml of soy sauce, and vinegar. Salt the vegetables, add seasonings to your taste, finely chopped herbs.

Pour over the marinade. It is very convenient to marinate in a tight bag, it makes it easier to mix. Vegetables are marinated for at least half an hour, but I prefer those that have been in the marinade for several hours. Don't forget to stir the vegetables and marinade from time to time.

Place the prepared vegetables on the grill grate.

Bake on well-burnt coals, for example after frying a kebab (so that there is no strong heat) for about 20 minutes, turning the grill over from time to time. You can serve it as an appetizer with meat and strong drinks or as an independent dish.

Recipe 4: grilled zucchini and tomatoes (step-by-step photos)

Grilled baked vegetables can easily compete with any other food cooked on the grill. Juicy, meaty, incredibly tasty and healthy dish - the undisputed picnic leader this season!

• Zucchini - 1 pc.
• Tomatoes - 2-3 pcs.
• Onions - 1-2 pcs.
• Red bell pepper - 1 pc.
• Coriander greens - for serving
• Soy sauce - 50 ml
• Table salt - to taste

To cook grilled vegetables on charcoal grills, you will need ripe but fairly firm vegetables, salt and soy sauce. We wash, peel and chop the ingredients immediately before use. If you prepare vegetables for a picnic at home, the juiciness of the dish will definitely be lost.

Zucchini is cut into thick circles and divided into two parts. Important! Zucchini cooks very quickly, and thinly sliced ​​on “fresh” coals turns into charcoal.

Sweet peppers are peeled from the stalk and seeds, and then cut into cubes or rectangles.

Onions need to be peeled and chopped into wide rings.

Marinate the zucchini, bell peppers and onions in soy sauce with the addition of a small amount of salt.

Tomatoes are cut into thick slices, but not pickled. Otherwise they will simply fall apart. They also do not need salt at all, given that all other vegetables will be on the grill in very close “contact” with the tomato slices.

Pickled zucchini, onions and peppers, as well as tomatoes are placed on the grill close to each other. We don’t need the distance between the vegetables at all; this will help the vegetables not to “jump” into the grill during turning. Bell peppers are laid out in a double layer. Ideally, the height of the vegetables should be the same throughout the entire grill area.

We clamp the grill and send it to the grill with fresh coals.

Grilled vegetables on charcoal are afraid of open fire. We are watching this closely! If the width of the grill allows, then move some of the coals with fire to the free edge.

Bake on one side and turn once. The cooking time for grilled vegetables is no more than 15 minutes.

Carefully remove the baked zucchini, bell peppers, onions and tomatoes with a fork and lay them out in rows without mixing. Cover our dish with a salad bowl for 5 minutes and let the vegetables soak in the neighbor’s juice.

It turned out incredible! Let's complement our vegetable bouquet of grilled vegetables with cilantro and serve for a picnic.

Recipe 5, simple: grilled vegetables and mushrooms in a frying pan

Recipes for grilling vegetables also involve using a frying pan.

• Zucchini (small) - 1 piece
• Eggplant - 1 piece
• Onion - 1 piece
• Tomato - 1 piece
• Champignons - 5 pcs
• Vegetable oil - 2 tbsp. l.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Black pepper

Here is the optimal set of vegetables for this dish. But if you are missing a couple of ingredients, that’s okay) The most optional ingredients here are onion and tomato. I still recommend trying to add champignons!
So, wash everything, clean it and cut off what is unnecessary.

Cut the zucchini, onions and tomatoes into large rings, approx. 1 cm thick. Eggplant thin - 0.5 cm. Pepper in large rectangles. Champignons, if large - into 3-4 plates, if small - into 2 parts.

Place everything in a large bowl, add salt, sugar, butter, freshly ground black pepper and stir with a large spoon to evenly distribute the seasonings.

Heat a grill pan over high heat and place the mixture on it in a single layer. Fry on both sides for literally 2 minutes! Do not try to completely fry and soften the vegetables - they should remain with a light crunch, “al dente” - this is their main charm)

Don’t forget that even after removing from the heat, the cooking process still continues, so by the time it’s served, everything will be ready and nothing will remain raw.

That's all, a quick and healthy side dish is ready! It took me 5 minutes to prepare the vegetables, and 10 minutes to fry - in 3 batches. From the proposed number of ingredients, 750 g came out - for 3-4 servings. For dinner for two, I take half a zucchini and an eggplant.

And finally, it’s absolutely not necessary to use a grill pan, you can cook in the same way on a regular non-stick one, there just won’t be any streaks, and it won’t affect the taste in any way. A small variation of the same dish is to fry all the vegetables at once, without laying them out in one layer, under a lid. This way they will give juice and stew in it, exchange flavors and become softer than in the first version.

Recipe 6: Grilled vegetables at home

• 1 medium zucchini;
• 1 tomato;
• 1 bell pepper;
• 2-3 champignons;
• 1 onion;
• lettuce leaves, greens for decoration;
• 3 cloves of garlic;
• salt, pepper to taste;
• a little olive or refined sunflower oil to taste.

Preparatory stage: thoroughly wash all the vegetables and cut them into large rings (about 1.5 cm wide). It’s best to peel the zucchini first.

Lubricate a clean, dry grill pan (there should not be a drop of water on it) evenly with vegetable oil using a kitchen brush. You only need a little bit of oil so that a thin layer of fat forms in the pan. Excess oil can be blotted with a paper towel.

Place the grill pan on high heat and turn on the hood in the kitchen, as the smell of the grill will be very strong. We wait until the pan begins to smoke. And here is the first secret of grilled vegetables - you need to fry them in a very well-heated frying pan, otherwise they will burn and lose their shape.

And the first to go into battle are the sliced ​​zucchini. Place them on a hot frying pan. We also add 3 unpeeled cloves of garlic; it will add flavor to the zucchini and will simply be an addition to the vegetable dish. Fry for 1 minute over high heat.

Try to time it for the first time, you may need a little more or a little less than 1 minute. While the zucchini is roasting, it is best not to touch it, so as not to damage the beautiful striped grill mark.

Then carefully turn the zucchini over with a fork, only now add a little salt and pepper (this way the zucchini will remain firm and will not lose juice). Fry for a minute on the second side.

Transfer the zucchini and garlic to a large flat plate or cutting board.

And here is another, perhaps the most important secret. Immediately cover the hot zucchini with a layer of foil and fold the edges under the plate. The foil should retain heat so that the vegetables simmer and the juice remains inside. At the same time, half-cooked crispy zucchini is suitable due to its heat.

Cool the pan a little, then rinse it under running water and wipe it dry. Some chefs say that there is no need to wash the pan. I leave this question to your discretion. If you don’t wash the pan, just wipe it with paper towels to remove any remaining used oil and grains of salt and pepper.

Then grease the pan again with a kitchen brush and heat thoroughly over high heat. Now add the champignons and onions. Also fry for a minute on each side.

Like the zucchini, place it on a flat plate. Cover with foil and set aside.

Using the same principle, fry tomatoes with bell peppers.

Place on a plate and wrap with foil.

Place washed lettuce leaves on a plate or board. Place prepared grilled vegetables on top. To serve, you can use any sauce you like: sweet barbecue, spicy salsa, mild cheese sauce or aioli. Or you can get by with regular store-bought ketchup or mayonnaise. Bon appetit! Now it's time to relax and enjoy the wonderful vegetable taste with grilled aroma.

Recipe 7: Grilled Vegetables in the Oven with Red Onions

• Sweet pepper (red and yellow) 6 pieces
• Champignons (fresh, cut into layers up to 1 centimeter thick) 500 grams
• Zucchini (small, young) 5 pieces
• Red onion (sweet) 1 piece (medium)
• 1 eggplant (large)
• Vegetable oil 60 milliliters
• Salt (finely ground) 1 teaspoon or to taste
• Ground black pepper to taste

First, preheat the oven to 180 degrees Celsius, cover a large non-stick baking sheet with a sheet of aluminum food foil and install a special grill rack from the oven on it. Then we lay out all the ingredients needed for the dish on the countertop and begin to prepare them.

Using a sharp kitchen knife, peel the onions, remove the stems from the sweet peppers, and remove the seeds from the peppers. Then we wash these products with zucchini and eggplant under streams of cold running water, dry them with paper kitchen towels, place them one by one on a cutting board and chop them.

I bought the mushrooms already chopped, but with the rest of the vegetables I had to tinker a little, but for a creative cook this process will seem even pleasant. So, cutting them is not important, the main thing is that the size of the pieces does not exceed 1–1.5 centimeters. It is better to remove the thick skin from the eggplants; it bakes very poorly, and then chop the pulp into rings.

We do the same with zucchini, but you don’t have to remove the skin, it’s quite thin.

Chop the sweet pepper into wide slices or, as they are also called, “petals.”

Divide the onion into 4-5 cloves and separate them into separate slices. Then move the slices into a deep bowl, sprinkle the vegetables with salt and ground black pepper to taste.

After this, mix everything thoroughly with clean hands until it has a homogeneous consistency, so that the slices are covered with spices on all sides, and proceed to the next, almost final step.

We move the chopped vegetables onto the surface of a wire rack placed on a baking sheet, trying to place them in one even layer, and place them in the oven preheated to the desired temperature for 30 minutes. We periodically check their readiness with a table fork; if its tines enter the pieces smoothly, without pressure, then everything is baked!

We carefully monitor the process; the assorted vegetables should brown a little, but not burn. Therefore, when it reaches the desired state, we immediately put oven mitts on our hands and move the baking sheet with tasty crowbars onto a cutting board, previously placed on the countertop. Let the food cool down a bit, and then you can start tasting!

Recipe 8, step by step: grilled mushrooms and vegetables

Properly cooked grilled vegetables should be juicy and at the same time slightly hard on the inside. Before frying, they can be soaked in a marinade of vegetable oil, finely chopped garlic, salt, a spicy herbal mixture (Mediterranean, Provençal, Italian) and fresh basil.

• zucchini - 300 gr
• tomato – 300 gr
• champignons – 200 gr
• sweet bell pepper - 2 pieces of different colors
• vegetable oil - 20 ml
• salt - to taste

Take 300 g of young zucchini and red firm tomatoes, 200 g of fresh champignons and one juicy red and yellow bell pepper. Wash and dry the vegetables.

Trim the zucchini at both ends and then cut it into 3-4 pieces. Core the peppers and cut them into slices. Leave the tomatoes and mushrooms as is. Thread everything onto skewers, add salt to taste and pour over vegetable oil.

Fry the vegetables over smoldering coals for 5-7 minutes, turning regularly.

Serve the finished grilled vegetables to the table directly on skewers.

Vegetable kebab has long been no less popular than meat kebab. What could be better than an outdoor barbecue on summer days? You can cook anything on coals: zucchini, potatoes, eggplants, bell peppers, carrots, tomatoes, squash, corn, onions. And in order for them to turn out tasty and not dry, you need to know how to pickle vegetables for the grill.

General rules

Marinades for vegetables are, as a rule, sauces consisting of vegetable oils, herbs and a variety of spices. Place washed, dried and cut into pieces or whole vegetables into the prepared mixture and mix. In some cases, add a little honey.

Marinade for roasting vegetables usually consists of the following ingredients:

• soy sauce;
• different types of vinegar;
• different types of vegetable oils;
• onion and garlic;
• pepper;
• lemon;
• salt.

Vegetables that are too soft or ripe should not be used. It is advisable to choose firm and slightly unripe ones.

You can use any vinegar: table vinegar, wine vinegar, apple vinegar, balsamic vinegar, but the taste will be different in each case.

You can add chopped vegetables and various ready-made seasonings to the marinade, which may burn during baking. To prevent this from happening, it is better to shake off large particles before placing them on the grill.

You can pickle and bake both a mixture of vegetables and individual vegetables. It should be taken into account that the time for soaking in spices and frying may differ for different vegetables: some need more time, others less.

You can marinate vegetables for barbecue together with mushrooms, such as champignons.

The most commonly used spices for marinating kebabs

Classic recipe

Vegetables are selected to taste; if desired, you can marinate them together and then bake champignons. For a kilogram of vegetables you will need:

• vegetable oil (olive or sunflower) – 50 ml;
• lemon – 1 piece;
• garlic – 4 cloves;
• basil – 1 sprig;
• rosemary;
• salt.

Finely chop the rosemary and basil, squeeze the lemon juice, and chop the garlic using any available method. Combine all these ingredients, add salt and vegetable oil.

Wash the vegetables, chop them, put them in a bag, pour the marinade sauce into it, tie the bag and shake. Leave for half an hour, then you can bake, placing it on a wire rack or threading it onto skewers.

Soy sauce based

For a kilogram of vegetables you need to take:

• soy sauce – 3 tablespoons;
• wine vinegar - 2 tablespoons;
• olive, mustard or sunflower oil – 50 ml;
• garlic – 2 cloves;
• finely chopped cilantro - 1 tablespoon;
• ground pepper (optional);
• salt.

Preparation:

1. Chop the garlic, mix with cilantro and pour in soy sauce and wine vinegar.
2. Salt and pepper.
3. Add oil and stir.
4. Chop any vegetables (according to the season) and put them in a bag, pour the sauce into them, tie the bag and shake.
5. Refrigerate for 5 hours, but periodically remove and shake gently.
6. Remove the pickled vegetables from the refrigerator and place on a baking rack.

If desired, you can add mushrooms to the vegetables.

With dry white wine

Vegetables you will need are zucchini, eggplant, tomatoes, onions and sweet bell peppers. For the marinade:

• 100 g dry white wine;
• four cloves of garlic;
• peppercorns;
• salt to taste.

Preparation:

1. Finely chop the garlic and chop the peppercorns.
2. Combine all the ingredients for the future sauce and mix thoroughly.
3. Chop the vegetables, you can leave the tomatoes whole.
4. Pour the marinade over the vegetables, cover the container with a lid and shake, leave for an hour, after which you can start baking.

With olive oil

This is a very simple marinade for roasting vegetables over coals. The following ingredients will be needed:

• olive oil – 70 ml;
• balsamic vinegar - 2 tablespoons;
• garlic – 3 cloves;
• sugar – ½ teaspoon;
• basil – 2 sprigs;
• water 30 ml;
• salt – 1 teaspoon.

Preparation:

1. Add sugar and salt to balsamic vinegar, add water and stir until dissolved.
2. Add finely chopped garlic.
3. Pour in olive oil.
4. Place basil sprigs mashed by hand.
5. Chop tomatoes, squash, bell peppers, onions, zucchini and other vegetables.
6. Pour the marinade into the vegetable mixture and mix with your hands.

After half an hour, remove the basil, place the vegetables on a wire rack and bake. Sprinkle them with the remaining marinade as you go.

If you don’t have olive oil, you can use unrefined sunflower oil.

With yogurt

For this marinade you need natural yogurt without additives. For a glass of yogurt you will need the following ingredients:

• water - two tables. spoons;
• cilantro (you can take parsley) – 2 sprigs;
• cardamom, cinnamon, cloves - a teaspoon each;
• chopped garlic - teaspoon;
• grated fresh ginger - teaspoon;
• salt.

Mix all the ingredients, pour the resulting mixture over the chopped vegetables and let them soak in the spices. After an hour, you can start grilling over coals.

With tomato paste

Tomato paste forms an appetizing crust on vegetables when baked and adds a unique taste. Tomato paste can be replaced with ripe tomatoes. To prepare the marinade per kilogram of vegetables you need to take:

• tomato paste – ½ cup;
• vegetable oil – ½ cup;
• half a lemon;
• half a bunch of parsley;
• balsamic vinegar - 1 spoon;
• basil – 1 branch;
• sugar – 1 spoon;
• paprika – 1 spoon;
• salt and pepper.

Preparation:

1. Grate the zest from half a lemon, squeeze out the lemon juice and mix it with the grated zest.
2. Add tomato paste, salt and pepper and balsamic vinegar to the lemon.
3. Add paprika and sugar and mix everything.
4. Pour vegetable oil into the resulting mixture, add chopped parsley and basil.
5. Chop the vegetables and pour the prepared sauce over them, mix thoroughly so that each piece is coated with the marinade.
6. Close the container and put it in a cool place for 4 hours. Don’t forget to remove and stir periodically.

With sour cream

This marinade sauce is ideal for cooking young zucchini over coals. It’s easy to prepare, and you only need sour cream, garlic, dill and salt.

Garlic and parsley need to be chopped, combined with sour cream and salt. Cut the zucchini lengthwise or into circles, brush well with marinade and leave to soak for half an hour. After this, you can place it on a double-sided grill and on the grill.

With orange juice

This marinade should be prepared not with store-bought juice, but with freshly squeezed juice. It will require the following products:

• a few oranges to make a glass of juice;
• two cloves of garlic;
• medium or coarse salt;
• dill (sprig or umbrella);
• paprika;
• ground red pepper.

Preparation procedure:

• Finely chop the garlic, add salt, paprika, ground red pepper, pour in orange juice and add a sprig or umbrella of dill.
• Chop eggplants, zucchini, squash and sweet peppers and pour the resulting marinade sauce over them.

After two hours, you can start roasting vegetables on the grill.

With mustard

For this marinade you will need:

• ½ lime (you can also use lemon, but the taste will be different);
• three tablespoons of vegetable oil;
• two tablespoons of water;
• two cloves of garlic;
• a spoonful of Dijon mustard;
• two branches of basil;
• pepper;
• salt.

Crush the garlic, squeeze the juice out of half a lime, pick the leaves from the basil branches and chop finely. Combine all ingredients and add prepared vegetables to the marinade. Cover the saucepan and shake to distribute the sauce evenly. Leave to marinate for an hour or two.

Marinades for eggplants

Many people love eggplants for their piquancy, but they are especially tasty when grilled. But before baking, they must be marinated for at least 3-4 hours. The best marinades for eggplants:

• Olive oil, lemon juice, herbs and spices to taste.
• Wine vinegar, vegetable oil, soy sauce, basil and garlic.
• Dry white wine, olive oil, ground black pepper.

Marinades for zucchini

Zucchini is a real summer vegetable; it is light, tender, and low in calories. On warm days, it’s good to bake it instead of meat, choosing a suitable marinade, for example, from fresh herbs:

1. Finely chop the dill and parsley and salt well.
2. Wait until the greens release their juice, add the zucchini cut into circles, stir and let soak for 20 minutes.

Another simple but very successful marinade consists of only two ingredients - vegetable oil and garlic:

1. Pour vegetable oil into the frying pan and let it heat up.
2. Chop the garlic, place in oil and fry until fragrant.
3. Remove the frying pan from the stove and thoroughly grease the young zucchini cut lengthwise and leave them to soak under the film for an hour, after which they can be placed on a wire rack and baked.

Onion marinade

It turns out you can also make shish kebab from onions. Baked over coals, it is surprisingly tasty; it can be served not only with meat, but also as an independent dish.

To pickle onions, you will need the following ingredients:

• dry wine (white) – half a glass;
• salt and ground pepper - to taste;
• thyme - a couple of sprigs.

Chop thyme and add to white wine. Cut the onions into four parts, sprinkle with salt and pepper, place in wine, and keep in a cool place for two hours. After this, string the pickled onion quarters onto skewers and place on the grill.

Onions can be marinated in soy sauce with spices or sprinkled with olive oil and sprinkled with your favorite seasonings.

Marinade for potatoes on skewers

Potatoes can be baked over coals without anything, but under the marinade they will acquire incredible taste and juiciness. List of necessary products (per kilogram of potatoes):

• lemon juice;
• vegetable oil (any);
• parsley, cilantro, dill;
• garlic;
• salt;
• black pepper.

Take a bunch of different greens and chop finely. Squeeze the juice from half a lemon. Cut five cloves of garlic into slices as thin as possible. Mix lemon juice, vegetable oil, herbs and garlic and place the peeled, washed and dried tubers in it, add salt and mix well again, set aside for half an hour. Then thread the potatoes onto skewers and place on the grill.

It’s not for nothing that grilled vegetables are called the decoration of the summer table: they look appetizing and joyful. To diversify their taste, you can come up with marinades yourself.