How to deliciously fry vegetables on the grill – recipes of the best marinades and cooking techniques with photos

The content of the article

• How to cook vegetables on the grill
• Vegetable marinade
• Grilled vegetables recipes
• Skewers of vegetables
• Grilled vegetables on the grill
• BBQ vegetables
• Vegetables on the grill in Armenian
• Zucchini
• Pepper

In the summertime, without exception, people go to nature, cook various dishes on an open fire. An excellent option would be to cook vegetables on the grill, because there is nothing easier than baking them on charcoal. All variants of this dish turn out to be very tasty, go well with meat or fish dishes fried at the stake. Remember the recipes of the best baked vegetable side dishes and appetizers.

How to cook vegetables on the grill

There are a lot of recipes. Products can be baked in whole or in slices, strung on skewers or laid out on a grill in layers. As a rule, they are pre-marinated, but sometimes they are simply watered with some aromatic dressing after baking. There are some tips on how to cook vegetables on charcoal:

1. Brazier should not be very flared. If necessary, you can put out the coals with water. Otherwise, the fruits inside will remain raw, and on top they will be badly burned..
2. Most suitable for baking eggplant, potatoes, zucchini, onions, tomatoes, sweet peppers.
3. Serving grilled vegetables is recommended with herbs, soy sauce, Provencal herbs.
4. It is advisable to salt the finished dish just before serving. Other seasonings can be added at any time..

Vegetable marinade

Before baking, it is advisable to keep the products a little in the sauce so that they are not excessively dry. There are plenty of ways to pickle grilled vegetables. You can keep products in the sauce from several minutes to several hours. Grilled vegetables marinade can be prepared from:

• vegetable oils (olive, sunflower, etc.);
• mayonnaise;
• red or white sauces;
• garlic
• Luke;
• flavored vinegar;
• spicy herbs;
• Basilica
• savory;
• thyme
• Paprika
• rosemary;
• fennel;
• oregano;
• peppermint;
• sage.

Grilled vegetables recipes

If you want to cook food at the stake, there are a lot of options on how to do this. Fruits are baked raw or pre-marinated, on a grill or skewers. Once ready, the fruit is peeled and served whole or in crushed form. Remember several ways to cook vegetable dishes. You will definitely like each of them..

Skewers of vegetables

• Cooking time: 35 minutes and 4-12 hours for pickling;
• Servings Per Container: 12 Persons.
• Calorie dishes: 605 kcal.
• Purpose: side dish, dinner.
• Cuisine: Spanish.
• Difficulty: low.

The classic vegetable kebab cooked on the grill is a beautiful and light dish that looks luxurious in the photo and is guaranteed to appeal to everyone. It can act as an independent meal or side dish for meat or fish. Before cooking, the products are marinated in a fragrant spicy mixture, so they are tender and deliciously tasty. Remember how to cook kebab according to the following recipe.

Ingredients:

• corn – 6 ears;
• small champignons – 0.5 kg;
• olive oil – 375 ml;
• cherry tomatoes – 1 kg;
• balsamic vinegar – 165 ml;
• red onion – 2 pcs.;
• garlic – 6 cloves;
• Bulgarian red pepper – 2 pcs.;
• Dijon mustard – 4 tbsp. l .;
• Bulgarian green pepper – 2 pcs.;
• dried thyme – 2 tsp;
• zucchini – 4 pcs.;
• salt – 2 tsp;
• ground black pepper – 1 tsp.

Cooking method:

1. Wash products thoroughly. Cut the ears of corn into approximately 5 cm slices. Grind the garlic.
2. Cut zucchini into 2.5 cm slices, peppers into 3 cm rings, onion into 2.5 cm slices.
3. Throw the corn into salted boiling water and cook for 5 minutes. Let it cool.
4. In a deep bowl, mix the oil with vinegar. Add garlic and mustard, thyme, salt and pepper the marinade. Mix well.
5. Fold food in a deep container and pour with marinade. Cover or wrap. Put in the refrigerator and keep there for 4 to 12 hours. Mix periodically.
6. Prepare the barbecue.
7. String the fruit on the skewer in random order. Fry, turning, 10 minutes on each side.

Grilled vegetables on the grill

• Cooking time: 90-150 min.
• Servings Per Container: 4 Persons.
• Calorie dishes: 496 kcal.
• Purpose: side dish, dinner.
• Cuisine: European.
• Difficulty: low.

The following recipe suggests pickling foods in a sweet sauce before baking them on the grill. Such preliminary preparation gives them an indescribable taste and heady aroma. Vegetable marinade on the grill is very easy to make. Keep the products in it for at least 1-2 hours. Bake vegetables should be on hot coals, which managed to burn well, so that the heat was not strong.

Ingredients:

• young zucchini – 1 pc.;
• wine vinegar – 0.5 tsp;
• eggplant – 1 pc.;
• soy sauce – 50 ml;
• sweet pepper – 2 pcs.;
• tomatoes – 2 pcs.;
• lemon – 1 pc.;
• vegetable oil – 50 ml;
• onion – 1 large head;
• spices, salt, herbs – to taste;
• apple – 1 large;
• garlic – half a head.

Cooking method:

1. Wash all vegetables. Peel the onion and garlic. Peppers immediately cleaned from seeds.
2. Cut large pieces of eggplant, zucchini.
3. Onion cut into rings.
4. Chop or crush the garlic. Mix it with vinegar, soy sauce, butter, freshly squeezed lemon juice.
5. Cut the pepper and tomato into quarters.
6. Season the vegetables with salt and season at your discretion, sprinkle with fresh herbs.
7. Apples are sliced ​​and added to the marinade. Get rid of seeds and peel.
8. Fold the food in a tight bag and pour the marinade. Tie it up carefully. Marinate for an hour or two, stirring occasionally.
9. Put the vegetables on the grill. Bake on charcoal for 20 minutes. Turn the grill periodically during frying.

BBQ vegetables

• Cooking time: 35 minutes.
• Servings Per Container: 8 Persons.
• Calorie dishes: 740 kcal.
• Purpose: side dish, dinner.
• Cuisine: Asian.
• Difficulty: low.

Vegetables prepared according to the following recipe look very appetizing both in the photo and live. They are excellent in taste, perfect as an independent dish or addition to meat. If you soon have a trip to nature, be sure to take note of the following recipe. You will not regret if you decide to use it. Remember how to cook grilled vegetables on the grill..

Ingredients:

• pineapple – 2 pcs.;
• maple syrup – 2 tbsp. l .;
• small mushrooms – 30 pcs.;
• water – half a glass;
• red pepper – 2 pcs.;
• grated ginger – 1 tsp;
• zucchini – 2 pcs.;
• garlic powder – 0.5 tsp;
• sesame oil – two-thirds of a glass;
• caraway seeds – 0.5 tsp;
• soy sauce – two-thirds of a glass;
• lime juice – 2 tbsp. l.

Cooking method:

1. Combine sesame oil with soy sauce, maple syrup, water and lime juice. Add ginger, cumin, garlic powder. Beat the whisk carefully.
2. Wash all vegetables and chop coarsely. Do not touch the pineapple yet. Put vegetables in a bowl with marinade, close and put in the refrigerator for an hour.
3. Cut the pineapple in half and then into large pieces. Place all foods on the barbecue grill. Cook over medium heat, often turning over, about 10 minutes.

Vegetables on the grill in Armenian

• Cooking time: 35 min.
• Servings Per Container: 8 Persons.
• Calorie dishes: 487 kcal.
• Purpose: Garnish.
• Cuisine: Armenian.
• Difficulty: medium.

In the Armenian cuisine, meat kebabs are always served with a fragrant warm salad of baked vegetables. All feasts are invariably accompanied by such a dish. Cooking this salad is easy. It consists of eggplant, tomatoes and bell pepper, a little onion and fresh herbs. After baking, all vegetables are finely chopped and mixed. Remember how to make this salad.

Ingredients:

• Bulgarian pepper – 8 pcs.;
• salt to taste;
• tomatoes – 8 pcs.;
• onions – 2 heads;
• eggplant – 8 pcs.;
• fresh basil – 2 bunches;
• chili pepper – 2 pcs.;
• cilantro – 2 bunches.

Cooking method:

1. Light a fire in the grill. Washed vegetables string on skewers. Leave the onion fresh.
2. Spread skewers on the barbecue and bake vegetables until crust.
3. While the kebab is cooking, chop the onion, herbs.
4. When the peel of the vegetables is charred, remove them from the heat.
5. Place eggplant in highly salted water for several minutes. Peel all vegetables and cut them into medium slices. In a deep salad bowl, mix them with cilantro, basil and onions..
6. Add salad to taste and serve.

Zucchini

• Cooking time: 25 min..
• Servings Per Container: 8 Persons.
• Calorie dishes: 408 kcal.
• Purpose: Garnish.
• Cuisine: Caucasian.
• Difficulty: medium.

For a meat or fish dish, baked zucchini in a white wine marinade, prepared according to the following recipe, is perfect. This is a very tasty, light and mouth-watering snack that can be eaten even by dieters. She looks amazing in the photo. Cooking is very easy. First you need to bake zucchini, sliced ​​into thin slices, and then marinate them for a while in a special sauce.

Ingredients:

• zucchini – 2 kg;
• dry white wine – 2 tbsp. l .;
• soy sauce – 2 tbsp. l .;
• allspice peas – 8 pcs.;
• garlic – 4 cloves;
• a mixture of dill and parsley – 1 bunch;
• olive oil – 3 tbsp. l .;
• salt – 1 tsp.

Cooking method:

1. Mix wine with olive oil and soy sauce. Add crushed garlic and chopped greens.
2. Zucchini cut into slices no more than one and a half centimeters thick. You can still cut them into circles.
3. Lubricate the zucchini slices with a little olive oil and bake on the grill.
4. Put the prepared vegetables in a deep container. Pour the marinade and mix. Serve after a quarter of an hour.

Pepper

• Cooking time: 20 min.
• Servings Per Container: 8 Persons.
• Calorie dishes: 285 kcal.
• Purpose: appetizer.
• Cuisine: Caucasian.
• Difficulty: low.

Baked peppers on the grill are good not only hot, but also cold. They will be a great addition to barbecue, grilled fish. The dish is very light and dietary. There is nothing easier than baking vegetables according to the recipe below. Try to cook this savory dish when you are planning on a picnic, and you will see for yourself.

Ingredients:

• bell pepper – 8 pcs.;
• fresh parsley – 1 bunch;
• garlic – 2 cloves;
• salt to taste;
• olive oil – 3-4 tbsp. l.

Cooking method:

1. Wash pepper, dry. Wrap each in foil so that the shiny side is out.
2. Light a fire in the grill. When it burns, put the peppers in the coals.
3. After 7 minutes, flip them to the other side.
4. Grind garlic in any convenient way. Add chopped greens. Mix, season with vegetable oil.
5. After 7 minutes, remove the peppers from the heat. Expand, peel, transfer to a bowl. Pour them with garlic sauce and serve..