The heat this summer is breaking records. One cannot live without water - they drink a lot, but they also want to eat.
Summer is the best time to cook young lamb. Lamb is a cult product for many nations. This is the meat that everyone eats, well, of course, except for vegetarians.
Lamb, as it turned out, is the most environmentally friendly meat, since these animals do not tolerate any antibiotics and chemical supplements.
And most importantly - it is amazingly tasty and a very grateful product for flavor combinations and perfectly absorbs the aromas of herbs, spices and vegetables.
I had a quarter of lamb.
It turned out 8 chops on the bone from the rest of the meat made minced meat.
The loin is fried both in a pan and in the oven.
This recipe is about the oven. To make the meat more tender and softer and cook faster, it is better to marinate it at the beginning.

Necessary:
8pcs - lamb loin

4 garlic cloves, finely chopped
1.5 st. l. thyme leaves
30 ml olive oil
salt pepper

400 g cherry tomatoes (preferably on a branch)

Mix garlic, thyme, olive oil in a large bowl.
- Lightly beat off each piece, trim off excess fat, if any. Pepper, salt, put in the marinade, mix well so that each piece is covered with it.
- Cover the bowl with marinated meat and refrigerate for at least 2 hours, preferably overnight.
- Turn on the small grill at 200 C.
- Remove meat from marinade and pat dry with paper towels.
- Grill the meat on the grill for 4 minutes on each side.
The time depends on the thickness of the pieces. I had them not at all fat, a young lamb - a lamb. It was not worth keeping the meat on the grill for more than 8 minutes - the meat would have dried out.
Important! It is not advised to fry for more than 12 minutes.
Transfer the meat to a hot plate, let rest for 2 minutes.
In the meantime, drizzle the cherry tomatoes with oil, salt and pepper. Place under the grill immediately after the meat, or cook in a large cast iron skillet until lightly charred, about 4 minutes.

Serve tomatoes along with lamb.

The cherry tomatoes were very sweet. I did not salt them before baking, but did it already in a plate with freshly ground salt.
Great food for dinner in this heat.

This vegetable has a special taste in spring and summer, but adding it mainly to salads, we don’t even know how tasty it can be on a barbecue. The simplest recipe for grilled tomatoes turns an ordinary product into a real masterpiece of culinary art, not without benefits for human health. Fans of vegetarian food and those who like quick and low-calorie summer dinners will especially appreciate it.

Ingredients

Fast meals, as a rule, are prepared on the basis of the minimum number of ingredients that can always be found on the kitchen shelf of any housewife. The recipe for barbecue tomatoes is no exception, and includes the most standard set of ingredients:

• 6 medium sized tomatoes;
• a tablespoon of red wine vinegar;
• 4 and a half tablespoons of oil (always olive);
• clove of garlic;
• a small shallot;
• coarse salt;
• ground black pepper (preferably freshly ground);
• parsley.

cooking

To make barbecue tomatoes juicy and healthy, it is important that the distance from the grill to the coals or the heat source is 15-20 centimeters. First you need the grill to warm up to a high temperature, and after that it must be reduced to medium. If this is a charcoal grill, then the temperature should be such that you can hold your hand directly over the grate for 3 seconds.

Each tomato is cut into two equal parts, and then - horizontally. The seeds are carefully removed with the help of fingers and a shaking motion - so every single one will fall out. The cooking recipe provides that the cut side of the tomatoes are cooked on the grill for half an hour. At this time, you can chop the garlic and shallots. Then they are poured into a bowl and whipped together with vinegar and 3 tablespoons of olive oil. Salt and pepper are added to taste.

With half a tablespoon of the remaining olive oil, lightly brush the vegetables. After that, place the grilled tomatoes on the grate with the cut side down and bake for 6-10 minutes, while turning over after about 3 minutes.

Before serving the finished dish, it is recommended to sprinkle it with vinegar and add chopped parsley. For decoration, you can use whole leaves, not chopped ones. The most intense taste of tomatoes when they are hot or at room temperature.

Gas grills in Moscow are quite inexpensive and allow you to cook such dishes almost every day, extracting the maximum useful substances from them.

At home in a frying pan, in the oven or during a picnic on the grill - in many circumstances you will be able to cook delicious and aromatic vegetables on the grill. You do not need to follow strict proportions, any vegetable composition on the grill will come out impeccably tasty. Preparing such an appetizer is easy, and the result of simple labor will please even a sophisticated gourmet. Grilled vegetable platter recipes have won the hearts of supporters of healthy and tasty food, thanks to their ease of preparation and unusual taste.

How to cook vegetables on the grill

For a healthy alternative to fried foods, try this grilled vegetable recipe. You can bake products in many ways, both at home and in nature. Before cooking, vegetables are thoroughly washed and dried. Smaller items can be used whole, while larger ones are best 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 cooking vegetables in this way:

• you need to salt a ready-made dish to reduce the separation of juice during baking;
• heat treatment continues until the ruddy sides of the vegetable appear.

Marinade for grilled vegetables

To make baked vegetables especially tasty, they are often marinated beforehand. This procedure is optional, but thanks to the aromatic components that soak the vegetables, the finished dish comes out unforgettable. As a marinade, different combinations of products are used, for example, these:

• 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

Grilled vegetable platter can be prepared in a variety of ways. Products soaked in the smoke of a fire are especially tasty, so vegetables are often cooked over coals using a grill or skewers. In the conditions of the 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.
• Servings: 3-4 persons.
• Cuisine: Russian.
• Difficulty: easy.

The fastest way to cook grilled vegetable platter is to use the microwave. A prerequisite for the implementation of the recipe is the presence of the appropriate 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 parchment paper on a platter and top with mixed vegetables.
3. Lubricate 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 aerogrill technology takes pride of place in your kitchen, feel free to use it to bake your favorite vegetable mixtures. Grilling is a great alternative to fried foods, because this method of heat treatment retains the maximum benefit 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:

• little 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 teeth;
• seasonings - to taste.

Cooking method:

1. Stir in oil, balsamic, minced garlic, spices.
2. Cut the mixed vegetables, cut off the tough ends of the asparagus, marinate everything in the prepared mixture for 20 minutes.
3. Put a piece of foil on the upper grill of the air grill and lay out the prepared products on it.
4. Brown the pieces at 230 degrees for a third of an hour, then turn 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 do not know how to cook delicious and healthy dinner at home, pay attention to the recipes for grilled vegetables in the oven. With enough time, marinate foods in any of the marinades for 3-4 hours. Spices and spices are selected individually according to your taste. When dinner needs to be done quickly, you can skip the marinating step.

Ingredients:

• little 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 foods into slices, corn into rings.
2. Pickle the mixture of mushrooms and vegetables, soak it in the solution for about 3-4 hours (this step can be skipped).
3. Put the products on the oven grate, bake for about half an hour at a temperature of 200 ° C.

At the stake

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

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

Ingredients:

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

Cooking method:

1. Cut the mixed vegetables and mushrooms into portions.
2. Marinate in a mixture of vegetable oil, lemon juice, garlic and herbs for 1-2 hours.
3. Spread the slices on the grate, bake over smoldering coals.
4. Drizzle with marinade when serving.

On a grill pan

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

If your kitchen arsenal has a grill pan, be sure to use this device to quickly and tasty prepare a healthy side dish. Grilling vegetables on a grill pan is a real pleasure. The task is not difficult even for beginner cooks. If you are using the pan for the first time, carefully read the instruction manual with a photo.

Ingredients:

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

Cooking method:

1. Cut the mixed vegetables into bite-sized pieces.
2. Fry the pieces of young zucchini and sweet peppers in a pan.
3. Cut the onion into large half rings, fry in a grill pan.
4. Stir the lemon juice, sauce, salt, 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 thickness of the slice is about 1 cm.
2. Heat the oil in a small saucepan, put the garlic in it. Wait for the aroma to go, remove from heat.
3. Brush 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.
• Servings: 4 persons.
• Calorie content of the dish: 53 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Bright strips of colorful bell peppers will be ready in 20 minutes. A beautiful dish will decorate your table. Such a treat is worth serving in a restaurant, and not just for a family dinner.. To prepare this little culinary masterpiece, you do not need instructions with a photo. Try to make an elegant side dish that will win you over with a 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 seeds from peppers, cut them into strips, onions into rings.
2. Drizzle vegetable platter with oil, salt and pepper.
3. Prepare the grill by lubricating and heating it to 230 degrees.
4. Arrange the pepper strips and onion rings on the grill, 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, eggplant absorbs a lot of fat, so grilling is the perfect way to cook 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 a snack would be a peeled tomato, chopped with garlic and salt, or garlic and sour cream dressing.

Ingredients:

• eggplant - 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 (the thickness of each is 1-1.5 cm), sprinkle them liberally with coarse salt, set aside for half an hour.
2. Rinse eggplant under running water, pat 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
• 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 a vegetarian menu. 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, spices. 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, pepper and potatoes into pieces.
2. Make an oil-mustard marinade with honey, lemon juice and your favorite spices, pour over the vegetable mixture and mushrooms for 1 hour.
3. Thread vegetable slices onto skewers, alternating them in any order.
4. Roast over coals until golden brown.

Vegetables with mushrooms

• Time: 1.5 hours
• 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. Slice all vegetables.
2. Marinate for 1 hour mixed vegetables and mushrooms in an oil-vinegar mixture with the addition of basil, chopped garlic.
3. On the grill or grill, fry the food until the desired readiness, occasionally pouring the marinade.

Video

Step 1: Prepare cherry tomatoes.

Rinse the tomatoes thoroughly and pat dry with towels. You can even not cut the branches, so the vegetables will look even more appetizing on skewers.

Step 2: Pickle Cherry Tomatoes.

Combine the vinegar, oil, minced garlic cloves, and thyme in a bowl. And shake very well, mixing all the ingredients for the marinade together.
Dip the cherry tomatoes into the same plate and mix gently so that the vegetables are completely covered with marinade on all sides. Let the tomatoes stand at room temperature for 30 minutes. During this time, the tomatoes will have time to soak in the marinade.

Step 3: Grill Cherry Tomatoes.

Prepare the grill, and put the pickled tomatoes on wooden skewers soaked in cold water and sprinkle with ground pepper and coarse salt on top.
Grill cherry tomatoes for approx. 6 minutes or until bright grating marks appear. In this case, the vegetables must be turned often so that they are evenly baked.

Step 4: Serve Grilled Cherry Tomatoes.

Grilled cherry tomatoes can be served with meat kebabs, but they can also be used to make excellent toasts with cheese and baked tomatoes - a great appetizer.
Have a good rest and bon appetit!

Garnish cooked cherry tomatoes with green onions for extra flavor.

If you chop grilled cherry tomatoes in a blender, plus add some fresh herbs to them, you get an amazingly tasty sauce for meat.

Tomato is a bright, tasty, soft and healthy low-calorie vegetable! A few centuries ago, who arrived in Russia from America, Signor Tomato was just a decorative culture. Today, not a single cookbook can do without this yummy. Tomatoes or tomatoes (second name) are an ideal ingredient for appetizers, salads, soups, dressings, sauces, side dishes and even vegetable kebabs.

Going on a summer vacation, I planned to cook a simple but extremely tasty picnic dish - grilled tomatoes with garlic. I inherited the recipe for vegetable kebabs from tomatoes from my dad. Baked vegetables are a dish that can be eaten at any age without fear for health. He is an old grandfather, and I have a tendency to believe him. At 80, she runs faster than young people and loves a simple tomato kebab very much.

You will need a modest composition of ingredients: ripe tight tomatoes, soy sauce, garlic and salt - to taste.

I use tomatoes on a branch. I separate the vegetables from the stalks. I cut into wide circles. Each tomato makes three circles. Now I need to marinate the tomatoes, but not for long.

I take a cellophane bag. Gently put all the tomato slices into it. Drizzle tomatoes with soy sauce.

I close the package. Gently shake our tomatoes in it. Leave for 5 minutes to marinate.

I lay it out on a brazier grid in several rows with a small distance from each other.

I clamp the net and send it to the grill with hot coals. Vegetables cook very quickly, so I always try to cook vegetable skewers first, and then all the rest - meat, chicken and fish.

The grid should press our tomato rings well so that when I want to turn the tomatoes over and bake on the other side, they do not accidentally jump out into the grill. Grill the tomatoes for 2-3 minutes on each side. If desired, the tomatoes can be salted.

I remove the baked tomatoes on a dish and immediately sprinkle with chopped garlic. I can’t describe the aroma, but the neighbors in the country felt it. Grilled tomatoes are ready!