Grilled vegetables cooked on the grill are consumed even by those who are absolutely indifferent to them in another performance. The flesh of the baked fruit can simply be served as a garnish or make a salad from it, filling it with spicy dressing.
How to cook grilled vegetables on a grill - recipe
Ingredients:
- young zucchini - 1 piece;
- young eggplant - 1 piece;
- Bulgarian peppers - 2 pcs .;
- fresh medium-sized ripe tomatoes - 6 pcs .;
- champignons large - 4 pcs .;
- salad bulb - 0.5 pcs .;
- salt;
- sunflower or olive oil without fragrance.
Preparation
For cooking on the grill choose only fresh juicy vegetables. Zucchini and eggplant should be necessarily young with a soft outer skin. Small fruits can be left whole, and large ones should be cut lengthwise or crosswise into several parts. Champignons can get rid of the legs and bake only the hats or cut whole mushrooms along into two halves. Salad bulb is cleaned and cut into large circles, it is them that we will stack on the grate. Fresh tomatoes, as a rule, bake whole to preserve the juiciness of fruits, so it is better if tomatoes are small, and ideally cherry. If there are none, then, as a last resort, you can cut the fruit into two halves. Vegetables must be washed and dried, then smear their surface with sunflower or olive oil without fragrance and spread out on the grate. Fry the fruit on the grill over smoldering coals until soft and ready, turning the grill from time to time.
Vegetables can be fried on a brazier and on skewers. Only in this case it is better to leave the fruits whole or cut them and string them so that the flesh is kept as much as possible inside during the frying process.
How to make grilled vegetables on a brazier in foil?
Ingredients:
- small-scale young potatoes - 920 g;
- sweet potatoes or yams - 1 piece;
- salad bulbs - 2 pieces;
- green beans - 280 g;
- branches of fresh rosemary and thyme - 1 piece;
- olive oil or sunflower without flavor - 70 ml;
- salt;
- ground black pepper.
Preparation
For cooking in a foil on a brazier, wash and cut into half the young potatoes, and yam or yam shredded thin slices. Salad bulbs are released from the husks and cut into rings, and the string beans are cut into fragments of two centimeters.
We put the prepared vegetables in a large bowl, add the crushed green of thyme and rosemary, add salt to the vegetable mass, add also black pepper ground, salt and mix.
From the foil folded three times, we form a small size envelopes, fill them with a prepared vegetable mixture and lay it on the grill on the brazier over the smoldering coals. Bake the vegetables for thirty minutes, periodically turning the envelopes to another barrel.
Vegetables-grill on the grill in marinade
Ingredients:
- eggplant - 450 g;
- champignons - 450 g;
- peppers bulgarian - 450 g;
- garlic teeth - 3 pcs .;
- apple vinegar - 40 ml;
- balsamic vinegar - 30 ml;
- soy sauce - 25 ml;
- olive oil or sunflower without flavor - 125 ml;
- paprika powder - 10 g;
- salt;
- ground black pepper.
Preparation
Vegetables before cooking on the grill can be pre-marinated. To do this, we mix olive oil, apple and balsamic vinegar, add soy sauce, ground paprika, salt and pepper in a bowl and mix everything carefully.
All vegetables are washed and if necessary (if large) cut into parts. We put the whole vegetable mass in a bowl, fill it with a spicy mixture, mix it and leave for about thirty minutes to soak. After that, put the marinated fruits on the grill in one layer and fry over the coals on the grill for five to seven minutes each shipment.