Marinated vegetables on the grill
Fresh vegetables on the grill in the marinade are cooked for 35 minutes. Makes four servings, calorie content – 400 kcal.
What do you need:
- two zucchini;
- 1 spoon of balsamic vinegar;
- 2 eggplants;
- half stack soy sauce;
- 4 tomatoes;
- 3 sweet peppers;
- three onions;
- two apples;
- greenery;
- spices;
- head of garlic;
- half stack vegetable oils
How to cook:
- Wash everything, peel the onions and garlic, remove the seeds from the peppers, the stalks of the zucchini and eggplants.
- Slice. Remove seeds from apples and cut into slices.
- Crush the garlic, combine with oil, vinegar and soy sauce.
- Add seasonings with finely chopped herbs and salt.
- Place the vegetables in the marinade and leave for several hours. Don't forget to stir.
- Place the pickled vegetables on the grill grate and grill over hot coals for 20 minutes. Turn the grill over.
You can serve vegetables on the grill on a grill not only as an independent dish, but also as an appetizer with meat.
How to cook grilled vegetables - instructions
Of course, the easiest way to cook vegetables is to place them on a grill grate that has been preheated over hot coals.
This way they will be fixed, all you have to do is turn them over regularly and that’s it.
If the occasion is solemn, you can work a little and thread pieces of fruit onto a skewer or skewer.
This will make them look much more attractive.
At home, vegetables are cooked on a grill pan or on an electric grill.
Advice! Whatever cooking method you choose, arrange onion rings between the vegetables, even if this is not called for in the recipe. They will add additional aroma and taste to the finished dish.
As a rule, on a well-heated grill, vegetables cut into thin pieces are cooked for 10 minutes on each side, whole vegetables or larger pieces need to be cooked further.
Classic recipe for grilled vegetables
This cooking method is suitable for any vegetables.
Try the recipe the first time, and then experiment, adding additional ingredients to your taste.
- 2-3 bell peppers (it’s better to take multi-colored ones);
- 2-3 large tomatoes;
- 2 onions (if red, more is possible);
- medium sized eggplant;
- soy sauce – 100 ml;
- odorless oil – 50 ml;
- vinegar - 3 tablespoons (preferably balsamic or wine);
- head of garlic;
- salt and spices to taste.
Wash the vegetables, dry them, cut them into slices, preferably pepper into slices, and garlic into cubes. Mix the ingredients for the marinade and combine with the vegetables.
Place in a bag and leave for 1-3 hours
Afterwards you can fry, pouring over the remaining marinade.
Grilled vegetables with mushrooms
This recipe is useful for special occasions. It turns out not only very tasty, but also very beautiful.
You need to take tomatoes, eggplants, onions and bell peppers in approximately the same quantities, but the total weight should be about a kilogram.
The weight of the champignons should be approximately 300-400 grams, medium size.
Everything needs to be washed and dried.
Cut the vegetables into slices, the mushrooms can be whole, but if they are large, it is better to cut them in half lengthwise.
Place everything in a large container or bag.
Prepare the marinade in a separate bowl.
Squeeze the juice of one lemon, add two sprigs of rosemary and basil, pour in two tablespoons of odorless oil, add salt and a little pepper.
For those who like it spicy, you can add finely chopped garlic.
Pour the marinade over the mixture of vegetables and mushrooms and place in the refrigerator for 2-3 hours.
When serving, sprinkle with grated cheese or sesame seeds.
Grilled corn
This dish will become one of your favorites. Be sure to try it.
Grind a spoonful of butter and 3 spoons of mayonnaise with a fork, add two spoons of soy sauce, the juice of half a lemon, 3 chopped cloves of garlic, salt and a little ground black pepper.
This marinade is enough for 4 medium cobs.
Grate each, wrap in foil and leave for at least half an hour. Cook for approximately 20 minutes.
The corn turns out tender, with a creamy taste and piquant aroma, it’s simply impossible to resist.
By the way, you can freeze the ears of corn during the season and make this amazing dish in the winter.
You can cook grilled vegetables every day. It is tasty, healthy and very profitable financially, especially during the season.
They go well with meat and fish, but can also serve as an independent dish.
Just remember that it is better to cut off the black crust formed during frying, especially if the vegetables will be served to children, the elderly or people with problems with the gastrointestinal tract.
Bon appetit and memorable picnics!
For more delicious picnic recipes, check out here
- Cooking time: 1 hour
- Number of servings: 10
- Type of dish: Hot
- Cuisine: Russian
- Difficulty: Beginner
In this article we have collected everything about how to cook grilled vegetables on a charcoal grill: what vegetables can be grilled, how to marinate them and how to fry them correctly.
Grilled meat is an integral part of any picnic or summer celebration. It is complemented with a side dish and a variety of salads.
You can also grill vegetables. It's very tasty and convenient.
Firstly, they are always at hand, and the cost is more than affordable.
Secondly, they can be prepared for those who for some reason do not eat meat, and thirdly, it is very healthy.
You will learn how to properly cook grilled vegetables, which ones are most suitable for this, as well as proven recipes from this article.
Grilled vegetables with Adyghe cheese
Cheese goes well with any vegetables. The dish with Adyghe cheese takes half an hour to prepare. Value – 350 kcal.
Required ingredients:
- two zucchini;
- 150 g cherry tomatoes;
- 150 g cheese;
- two heads of garlic;
- six spoons of soy sauce;
- 2 tablespoons of olive oil. and lemon juice;
- a bunch of greenery.
Cooking steps:
- Cut the zucchini lengthwise and scoop out the pulp with a spoon.
- Mix 3 spoons of soy sauce with 1 spoon of lemon juice and 1 spoon of oil.
- Pour the prepared sauce over the zucchini and leave to marinate.
- Cut the tomatoes in half, cut the cheese into large cubes, chop the head of garlic, chop the herbs. Mix everything.
- Make a marinade from the remaining oil, juice and soy sauce, pour over the vegetables and cheese.
- Place the pickled zucchini on the grill with the notch facing down; the heat should not be too strong so that the vegetables do not burn.
- After 10 minutes, turn the zucchini over and add the vegetables and cheese.
- Pour the remaining sauce over the zucchini.
- Cook for five minutes until the cheese and vegetables are browned.
- Peel and chop the second head of garlic, sprinkle over the prepared vegetables.
Vegetables on the grill in foil
This is an easy to prepare recipe for grilled vegetables in a marinade. It will take two hours to cook.
Ingredients:
- two zucchini;
- two eggplants;
- two sweet peppers;
- large onion;
- 300 g champignons;
- 6 tablespoons vegetable oil;
- six cloves of garlic;
- 2 tablespoons of vinegar;
- 4 spoons of soy sauce.
Preparation step by step:
- Make the marinade: mix crushed garlic with vinegar, soy sauce and oil, stir.
- Cut the vegetables into small pieces and put them in a tight bag. Pour in the marinade, tie the bag tightly and shake.
- Leave to marinate for an hour, turning and shaking occasionally.
- Place in foil and wrap. You can pour a little marinade there.
- Bake in foil for 35 minutes.
There are three servings, the calorie content of the dish is 380 kcal.
How to cook grilled vegetables - instructions
Of course, the easiest way to cook vegetables is to place them on a grill grate that has been preheated over hot coals.
This way they will be fixed, all you have to do is turn them over regularly and that’s it.
If the occasion is solemn, you can work a little and thread pieces of fruit onto a skewer or skewer.
This will make them look much more attractive.
At home, vegetables are cooked on a grill pan or on an electric grill.
Advice! Whatever cooking method you choose, arrange onion rings between the vegetables, even if this is not called for in the recipe. They will add additional aroma and taste to the finished dish.
As a rule, on a well-heated grill, vegetables cut into thin pieces are cooked for 10 minutes on each side, whole vegetables or larger pieces need to be cooked further.
Classic recipe for grilled vegetables
This cooking method is suitable for any vegetables.
Try the recipe the first time, and then experiment, adding additional ingredients to your taste.
- 2-3 bell peppers (it’s better to take multi-colored ones);
- 2-3 large tomatoes;
- 2 onions (if red, more is possible);
- medium sized eggplant;
- soy sauce – 100 ml;
- odorless oil – 50 ml;
- vinegar - 3 tablespoons (preferably balsamic or wine);
- head of garlic;
- salt and spices to taste.
Wash the vegetables, dry them, cut them into slices, preferably pepper into slices, and garlic into cubes. Mix the ingredients for the marinade and combine with the vegetables.
Place in a bag and leave for 1-3 hours
Afterwards you can fry, pouring over the remaining marinade.
Grilled vegetables with mushrooms
This recipe is useful for special occasions. It turns out not only very tasty, but also very beautiful.
You need to take tomatoes, eggplants, onions and bell peppers in approximately the same quantities, but the total weight should be about a kilogram.
The weight of the champignons should be approximately 300-400 grams, medium size.
Everything needs to be washed and dried.
Cut the vegetables into slices, the mushrooms can be whole, but if they are large, it is better to cut them in half lengthwise.
Place everything in a large container or bag.
Prepare the marinade in a separate bowl.
Squeeze the juice of one lemon, add two sprigs of rosemary and basil, pour in two tablespoons of odorless oil, add salt and a little pepper.
For those who like it spicy, you can add finely chopped garlic.
Pour the marinade over the mixture of vegetables and mushrooms and place in the refrigerator for 2-3 hours.
When serving, sprinkle with grated cheese or sesame seeds.
Grilled corn
This dish will become one of your favorites. Be sure to try it.
Grind a spoonful of butter and 3 spoons of mayonnaise with a fork, add two spoons of soy sauce, the juice of half a lemon, 3 chopped cloves of garlic, salt and a little ground black pepper.
This marinade is enough for 4 medium cobs.
Grate each, wrap in foil and leave for at least half an hour. Cook for approximately 20 minutes.
The corn turns out tender, with a creamy taste and piquant aroma, it’s simply impossible to resist.
By the way, you can freeze the ears of corn during the season and make this amazing dish in the winter.
You can cook grilled vegetables every day. It is tasty, healthy and very profitable financially, especially during the season.
They go well with meat and fish, but can also serve as an independent dish.
Just remember that it is better to cut off the black crust formed during frying, especially if the vegetables will be served to children, the elderly or people with problems with the gastrointestinal tract.
Bon appetit and memorable picnics!
For more delicious picnic recipes, check out here
Grilled vegetables are an ideal dish for outdoor recreation. Eggplants, sweet peppers, tomatoes and onions can provide hundreds of options for side dishes and snacks. They can be fried on skewers and on a grill, marinated in sauces, spices and herbs. Charcoal food can satisfy any gastronomic cravings, as it is tasty, healthy and aromatic.
Grilled vegetables in Armenian style
Properly cooked vegetables always turn out appetizing and juicy. The dish is prepared quickly: only 30 minutes. Calorie content – 458 kcal. Makes five servings.
Required ingredients:
- lemon;
- spices;
- a bunch of greenery;
- 4 onions;
- 4 eggplants;
- 8 tomatoes;
- 2 tablespoons of oil;
- 4 bell peppers.
Preparation step by step:
- Wash the vegetables, peel the onion.
- Grill on both sides for 4 minutes.
- Rinse the vegetables with cold water and remove the skins. Cut off the stems of the eggplants and remove the seeds from the peppers.
- Chop coarsely and mix with chopped herbs, add oil, spices and salt, pour over lemon juice.
Serve with grilled meat.
