A light express marinade for vegetables is just a godsend for the hostess. In literally 10-12 hours, you can cook spicy vegetables both for a festive table and just for dinner. The vegetables are so tasty that children are happy to eat them, but they are simply not enough, no matter how much they are on the table! If you use the MARINATOR, the process is much faster. Marinating in the marinator lasts only 9-18 minutes and that's it! The product is ready! Moreover, you can cook fish, any meat in it! Marinator is a universal word - fish and meat are cooked without vinegar, just ingredients for the sauce are added, such as tomatoes, mustard, oil, herbs, etc.

Ingredient List

• for marinade for 1 liter of water:
• salt - 2 tbsp. spoons
• sugar - 5 tbsp. spoons
• table vinegar 9%- 80 g
• vegetable oil, olive- 50 g
• spices to choose from: black peppercorns, allspice, cloves
• mustard seeds, dill seeds, mint, basil
• vegetables: again, based on 1 liter of marinade:
• cauliflower - 1 kg
• cherry tomatoes - 1 kg
• paprika - 1 piece
• garlic - 4-5 cloves
• in principle, I pickle everything at once, what is available or what
• I would like to. the main thing is that the marinade is sufficient in volume

Cooking method

Boil water (1 liter), add salt, sugar, spices, boil for 3 minutes, pour in vinegar and oil. Fold cauliflower disassembled into inflorescences, paprika cut into slices, tomatoes, peeled beforehand, garlic cut into petals into hot brine. Leave the vegetables to cool completely, then put in the refrigerator.

In the marinator: leave the vegetables to cool, then put them in the marinator, pour in the marinade. Pump out the air and turn on the marinator for 9 minutes, if necessary, turn it on for an additional 9 minutes.

Modern housewives make a variety of homework for the winter. Among them, a special place, of course, is given. Most often, you can find mushrooms and cucumbers, cabbage and tomatoes in blanks - this is an excellent option to complement hot dishes, as well as an appetizer and a reminder of the warm summer. To properly prepare a marinade for vegetables, you need to know its best recipes and cooking features. You will find the necessary information in our article.

Features of the preparation of winter marinades

A delicious marinade for a platter of vegetables for the winter is not easy to prepare. Here it is important to choose the right main spices that will emphasize the aroma and taste of the main components of the twist. The most popular ingredients are vinegar, spices and salt.

It is important to distinguish between pickling and canning. The first is the cooking method, while the second guarantees long-term storage. But if the brine is boiled, then the marinades can be rolled into jars, while maintaining the excellent taste of vegetables. The composition of the marinade for is selected depending on what the taste of the final product should be. So, when canning cucumbers, you can achieve an appetizing crunch or an original taste. Pickles are different for pickles and pickles.

Classification

There are several basic types of vegetable pickles. They are usually classified according to the following criteria:

• acid degree (slightly acidic and acidic);
• cooking method (cold, hot).

A little vinegar is added to slightly acidic marinades. Its total share does not exceed 0.55% in the finished solution. For acid-type variants, its content can reach 0.95%.

Many experts assure that the quality of the finished marinade is largely determined by vinegar. If possible, marinades for vegetables are best prepared with apple cider vinegar or wine vinegar. If neither one nor the other is at hand, you need to do a little work with a regular dining room. To do this, it is diluted twice with pure water, and suitable spices and seasonings, herbs are added to the marinade. Everything here is individual, so proceed from the taste preferences of your family.

Cold marinade

With the cold option of pickling, the prepared solution is not boiled or even heated. It is enough to put the prepared vegetables in jars and fill them with the appropriate solution. In this case, it is customary to close the cans with tight plastic lids. This method is mainly used for cucumbers, but there are recipes for cold pickling of tomatoes, cabbage, boiled beets and grapes.

Hot marinade

The most widespread is the hot version of the marinade for vegetables for the winter. Its preparation is standard for all cultures. As a rule, it is referred to during the preparation of preservation, since in this case the products can be stored for long periods of time. In addition, the use of vinegar is reduced in hot marinating.

In this case, vegetables are prepared in accordance with the recipe and placed in jars that have been previously sterilized. The contents are poured over with boiling water and then left until the liquid has cooled to room temperature. At the next stage, the water from the cans is drained and boiled, and a hot marinade is prepared on its basis. And if you are looking for a versatile vegetable marinade, then this method is for you.

Fruit and berry marinade

This vegetable marinade recipe works especially well with cabbage and onions, as well as eggplant and garlic. Often tomatoes, cucumbers, bell peppers, purslane and even some fruits - apples and pears - are pickled in it. To prepare it, you need clean water with sugar and salt, as well as spices, depending on the type and type of vegetables.

Vegetable option

A distinctive feature of the marinade for assorted vegetables for the winter or monocomponent twists is the presence of spices. Usually it is red and black pepper, tarragon, star anise, lavrushka, allspice and hot peppers, dill. Spicy plants such as cumin, horseradish leaves, coriander, currant and cherry leaves can also be used here.

To prepare the specified filling, it is advisable to sift sugar and salt beforehand. Then they are poured into clean water, which should boil. At the next stage, vinegar is poured into the solution. But it is better to put the spices on the bottom of the jar, and place the vegetables on top.

Universal marinade

This version of the marinade for vegetables is familiar to every housewife. It is suitable for almost all types of vegetables when pickled and canned. For its preparation, 1 tbsp is required for every liter of water. l. vinegar essence, 4 tbsp. l. sugar, as well as a tablespoon of salt. The recipe prescribes the addition of all components in the specified proportions to cold water. Next, the solution is brought to a boil over a fire, after which it can be poured over vegetables in jars.

Depending on the selected products, the marinade may have its own characteristics. For zucchini, add a little parsley to its composition. If cucumbers are harvested, then you need to put peppercorns in the jars, as well as a few cloves of garlic. To emphasize the special taste properties of tomatoes, sweet Bulgarian (certainly red) pepper and parsley are added to the container.

Popular marinade recipes

In addition to the universal marinade, there are several specific options for it. It all depends on the specific vegetable. The recipe for making marinades for vegetables will be as follows:

• for the preparation of cucumbers, a tablespoon of vinegar essence or table vinegar and a tablespoon of salt is required for each kilogram of vegetables;
• for joint pickling of cucumbers with tomatoes, it is recommended to take a glass of vinegar and 1/2 tablespoon of water for every 400 ml of pure water;
• to pickle beets, you need vinegar essence, 1/2 teaspoon of salt and a tablespoon of sugar, but without a slide;
• for draining, the solution is prepared from water, sugar, vinegar and salt;
• to prepare tomatoes for a glass of water, vinegar, salt (1/2 teaspoon) and 1/4 cup of sugar are required;
• for pickling cabbage, it must first be chopped, mixed with salt and mash thoroughly; for every kilogram of cabbage, at least a tablespoon of salt is needed, the prepared vegetable is poured with a marinade based on water, sugar and vinegar.

Marinades for winter harvesting of vegetables are different. Each housewife has her own favorite recipe. Much here depends on the taste preferences of a particular person: someone loves more spicy snacks, and someone prefers spicy ones. Depending on this, the marinade may contain a large proportion of spices, herbs, or hot pepper. In addition to vinegar or essence, sugar and salt remain unchanged components of the composition. They have a preserving effect, suppressing the activity of pathogenic microflora.

Everyone who has tasted vegetables baked on the grill at least once becomes their fans forever. After all, this food has an amazing taste and incomparable aroma! Such vegetables will serve as an excellent side dish for kebabs and a snack for alcoholic beverages. In addition, they are considered diet food.

Zucchini, eggplant, bell peppers, onions, asparagus, cauliflower, potatoes, carrots, tomatoes and even cucumbers are great for this. Mushrooms are especially good - it's just a delight.
If you just bake vegetables on the grill, they will quickly lose moisture and will be dry like rubber. To prevent this from happening, you need to prepare the correct and tasty marinade.

Grilled vegetables in a classic marinade

INGREDIENTS
500-700 g of your favorite vegetables
200 g champignons
1 lemon
a couple of basil sprigs
rosemary
3-4 cloves of garlic
50 ml vegetable oil
salt to taste

Start making the vegetable marinade. Squeeze the juice of one lemon into a bowl. Wash the basil and rosemary and chop them finely. Pass the garlic through a press. Add garlic, herbs, salt and vegetable oil to lemon juice.
Chop vegetables and mushrooms and put them in a clean bag. Pour marinade over them, tie the bag and shake well. Leave to soak for 10-30 minutes. You can skewer the vegetables or place them in the wire mesh and bake like a barbecue. Bake them for 10 minutes on each side.

Grilled vegetables in honey marinade

INGREDIENTS
500-700 g of your favorite vegetables
200 g champignons
4-5 Art. l. honey
2 tbsp. l. soy sauce
2 tbsp. l. mustard
3-4 inflorescences of cloves
3-4 st. l. vegetable oil
salt to taste
Rinse vegetables and mushrooms thoroughly. If they look dull, cover them with water before marinating and let stand for one hour. To prepare this delicious marinade, put all the ingredients in a bowl and whisk until smooth. Cut vegetables and mushrooms and put them in a clean bag. Pour marinade over them, tie the bag and shake well. Leave to soak for 15-30 minutes. Bake vegetables for 10 minutes on each side. This is a delicious snack for alcohol.

Grilled vegetables in wine marinade

INGREDIENTS
500-700 g of your favorite vegetables
200 g champignons
1 glass of dry white wine
2 onions
2-3 bay leaves
2-3 st. l. vegetable oil
ground black pepper to taste
salt to taste
Rinse vegetables and mushrooms thoroughly. If they look sluggish, fill them with water before marinating and let stand for one hour.
Pass the onion through a meat grinder or chop with a blender. Add bay leaves, onion puree, black pepper, sunflower oil and salt to white wine. It is better to take a little salt. Mix everything well and the marinade is ready. Cut the vegetables and mushrooms and pour them into a clean bag. Pour marinade over them, tie the bag and shake well. Leave to soak for 20-40 minutes.
Bake vegetables for 5-10 minutes on each side. They turn out to be very juicy and unusual in taste. By the way, with such grilled vegetables you get a very tasty pizza.

Grilled vegetables, like kebabs, are very popular in summer. How to make a marinade for grilled vegetables, read below.

Grilled vegetables - marinade recipe

Ingredients:

• champignons - 1 kg;
• olive oil - 250 ml;
• eggplant - 1 kg;
• apple cider vinegar - 190 ml;
• sweet pepper - 1 kg;
• garlic - 4-5 cloves;
• balsamic vinegar - 50 ml;
• ground black pepper;
• salt;
• soy sauce - 55 ml;
• sweet paprika.

Preparation

Combine olive oil with balsamic and apple cider vinegar. Chop mushrooms and vegetables into slices. Place the vegetables and marinade in a tight plastic bag, add chopped garlic, paprika, spices there. We tie the bag well and shake well for about 3 minutes. Then we put the vegetables on the wire rack and cook over the coals until cooked.

Grilled vegetables on the grill - marinade

Ingredients:

• soy sauce - 40 ml;
• - 40 ml;
• cauliflower - 400 g;
• onions - 150 g;
• Dijon mustard - 10 g;
• garlic - 2 cloves;
• greens;
• ground paprika - 10 g.

Preparation

Shred the peeled onion in half rings, mix it with cauliflower, divided into inflorescences. Add chopped garlic to natural yogurt, add paprika, mustard with grains and add soy sauce. Stir the marinade for grilled vegetables with soy sauce. Pour cauliflower with it, mix and leave for half an hour. Next, take a piece of foil, put the marinated cabbage in it, pack well and fry the vegetables over coals.

Grilled vegetables marinated with balsamic vinegar

Ingredients:

• eggplant - 2 pcs.;
• sweet pepper - 3 pcs.;
• olive oil - 100 ml;
• garlic - 4 cloves;
• salt;
• pepper;
• ground black pepper;
• balsamic vinegar - 60 ml;
• sugar;
• lemon - 1 pc.;
• spices.

Preparation

All vegetables are washed and cleaned. Cut the pepper into 5 parts, and the eggplant - thinly along. Salt the vegetables, sprinkle with half of the olive oil. Now we make the marinade: chop the garlic into slices and sauté in olive oil. Then we pepper, add spices, add some salt, pour in lemon juice, balsamic vinegar. Let the mixture boil and pour the vegetables with this marinade. Stir them well and leave for 2 hours to marinate. After that, put them on foil and fry over coals.

Ingredients:

Preparation

Chop bell peppers, eggplants, zucchini. You can also use other vegetables. Mix the ingredients for the marinade separately. Water the vegetables at room temperature and let stand for a quarter of an hour. Then fry them on the grill, pouring with the remaining marinade.

Our grilled vegetable recipes will help you prepare an aromatic, healthy and delicious dish in nature or at home!

• fresh purple basil - 1 bunch
• zucchini - 1 piece
• sunflower oil - 5 tablespoons
• salt - 1 pinch
• fresh champignons - 150 gr
• eggplant blue - 1 piece
• lemon - 1 piece
• 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
• Bulgarian 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. Here you can immediately crumble fresh herbs - dill, parsley, cilantro. You can add pepper and a little salt to the sauce to taste.

Now take care of the vegetables. They must be rinsed well and dried beforehand. Then cut the eggplant and zucchini into slices about 2 centimeters thick, without peeling the skin. Cut the pepper into slices of about the same thickness, and the onion into slices.

Now the vegetables need to be covered with marinade. To do this, they can be dipped in the marinade and laid out on a dish so that the excess liquid is glass. Alternatively, use a cooking brush to apply the marinade to vegetables. Then they can be laid out on the wire rack in the oven.

Put the oven at 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. At the same time, if the oven allows, the temperature can be increased to 270.

Recipe 3: grilled pickled 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 pepper.

Cut off the stems from eggplant and zucchini. Chop all vegetables coarsely. Pepper and eggplant - in slices or thick rings.

Cut the tomatoes into halves or quarters, depending on size.

Onions - in thick rings, pepper in quarters, apples - in slices, removing the seeds.

To prepare the marinade, pass the garlic through a press or chop very finely, mix with 100 ml of vegetable oil (I liked rapeseed oil) 100 ml of soy sauce, vinegar. Salt vegetables, add seasonings of your choice, finely chopped herbs.

Pour marinade over. It is very convenient to marinate in a tight bag, so it is 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. Remember to stir the vegetables and marinade from time to time.

Place the prepared vegetables on the grill rack.

Bake on well-burnt coals, for example, after frying the kebab (so that there is no intense heat) for about 20 minutes, turning the wire rack over from time to time. It can be served as an appetizer for meat and spirits, or as an independent dish.

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

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

• Zucchini - 1 pc.
• Tomatoes - 2-3 pcs.
• Bulb onions - 1-2 pcs.
• Bulgarian red pepper - 1 pc.
• Coriander greens - for serving
• Soy sauce - 50 ml
• Table salt - to taste

To grill vegetables on charcoal grates, you need ripe but firm enough vegetables, salt and soy sauce. Wash, clean and chop the ingredients just before use. If you prepare vegetables for a picnic at home, then the juiciness of the dish will definitely be lost.

The courgettes are cut into thick circles and divided into two parts. Important! The zucchini cooks very quickly, and the thin slices on the "fresh" charcoal turn 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 zucchini, bell peppers and onions in soy sauce with a little salt.

Tomatoes are cut into thick slices, but not pickled. Otherwise, they will just get bogged down. They also do not need salt at all, given that all other vegetables will be on the grill in very close "contact" with tomato slices.

Pickled zucchini, onions and peppers, as well as tomatoes are laid out on the wire rack close to each other. The distance between the vegetables is absolutely useless to us, it will help the vegetables not to "jump" into the grill during turning. Bulgarian pepper is laid out in a double layer. Ideally, the height of the vegetables should be the same throughout the grill area.

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

Grilled vegetables on charcoal are afraid of open fire. We are following this closely! If the width of the barbecue allows, then we move part of the coals with fire to the free edge.

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

Gently remove the baked zucchini, bell peppers, onions and tomatoes with a fork and spread in rows without stirring. We close our dish for 5 minutes with a salad bowl and let the vegetables soak in the neighbor's juice.

It turned out incredible! We complement our vegetable bouquet of grilled vegetables with cilantro and serve with a picnic.

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

Grilled vegetable recipes also involve the use of a frying pan.

• Zucchini (small) - 1 pc
• Eggplant - 1 piece
• Bulb onion - 1 piece
• Tomato - 1 piece
• Champignons - 5 pieces
• 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, it's okay) The most optional are onions and tomatoes. But I recommend trying to add champignons!
So, wash everything, clean and cut off unnecessary things.

Chop the courgette, onion and tomatoes into coarse rings approx. 1 cm thick. Thin eggplant - 0.5 cm. Pepper in large rectangles. Champignons, if large - into 3-4 plates, if small - into 2 parts.

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

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

Do not forget that even after removing from the heat, the cooking process continues, because by the time of serving, everything will be ready, and nothing will remain raw.

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

And finally - it is absolutely not necessary to use a grill pan, just as you can cook on a regular non-stick one, there simply will be no stripes, and this will not affect the taste in any way. A small variation of the same dish is to fry all the vegetables at once, without putting them in one layer, under the lid. So they will give juice, and stew in it, exchange tastes 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, herbs for decoration;
• 3 cloves of garlic;
• salt, pepper to taste;
• some olive or refined sunflower oil to taste.

Preparatory stage: thoroughly rinse all the vegetables and cut them into large rings (about 1.5 cm wide). It is better to peel the zucchini first.

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

We put the grill pan on high heat and turn on the hood in the kitchen, since 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 - they must be fried in a very well-heated pan, otherwise they will burn and lose their shape.

And the first to go into battle are the sliced ​​zucchini. We put them in a hot frying pan. To this we add 3 unpeeled garlic cloves, it will give the zucchini flavor and will simply be an addition to the vegetable dish. Fry for 1 minute over high heat.

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

Then carefully turn the zucchini with a fork, only now we slightly salt and pepper (this way the zucchini will remain dense and will not lose juice). We also fry for a minute on the second side.

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

And here's 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 keep the heat so that the vegetables are melted and the juice stays inside. In this case, semi-finished crispy zucchini are suitable due to their heat.

Cool the pan a little, then rinse it under running water and wipe it dry. Some chefs argue that there is no need to wash the pan. I leave this question to your discretion. If the pan is not washed, it is enough to wipe it with paper towels to remove the remains of used oil and grains of salt and pepper.

Then grease the pan again with a kitchen brush and heat it well over high heat. Now we spread the mushrooms and onions. Also fry for a minute on each side.

As well as zucchini, lay out on a flat plate. Cover with foil and set aside.

Fry tomatoes with bell peppers using the same principle.

Put on a plate, wrap with foil.

Put the washed lettuce leaves on a plate or board. Place ready-made grilled vegetables on top. For serving, you can use any sauce to taste: sweetish barbecue, hot salsa, mild cheese sauce or aioli. Or you can get by with ordinary store-bought ketchup or mayonnaise. Bon Appetit! Now is the time to relax and enjoy the delicious grilled vegetable flavor.

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)
• Eggplant 1 piece (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 necessary for the dish on the countertop and begin to prepare them.

With the help of a sharp kitchen knife, we get rid of the peel of the onions, and the bell pepper from the stalk and gut the latter from the seeds. Then we rinse these products with zucchini and eggplant under trickles of cold running water, dry them with paper kitchen towels, put them in turn on a cutting board and grind them.

I bought the mushrooms already in chopped form, but I had to tinker a little with the rest of the vegetables, but for a creative culinary specialist this process will seem even pleasant. So, their cutting 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 dense peel from the eggplant, it is very poorly baked, and then chop the pulp into rings.

We do the same with zucchini, but the skin does not need to be removed, it is rather thin.

Sweet pepper cut into wide slices or, as they are also called, "petals".

Divide the onions into 4-5 slices and disassemble them into separate plates. Then we move the slices into a deep bowl, sprinkle the vegetables with salt and black pepper to taste.

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

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

We closely follow the process, the vegetable platter should brown a little, but not burn. Therefore, when it reaches the desired state, we immediately pull the kitchen potholders on our hands and rearrange the baking sheet with tasty crowbars on the cutting board, previously placed on the countertop. We give the food the opportunity to cool down a little, and after that you can start tasting!

Recipe 8, step by step: grilled mushrooms and vegetables

Grilled vegetables, properly cooked, should be juicy yet slightly hard on the inside. Before frying, they can be soaked with a marinade of vegetable oil, finely chopped garlic, salt, a spicy herbal mixture (Mediterranean, Provencal, Italian) and fresh basil.

• zucchini - 300 gr
• tomato - 300 gr
• champignons - 200 gr
• bell peppers - 2 pcs of different colors
• vegetable oil - 20 ml
• salt to taste

We take 300 g of young zucchini and red tight tomatoes, 200 g of fresh mushrooms and one juicy red and yellow Bulgarian pepper each. Wash the vegetables and dry them.

We cut off the courgettes at both ends, and then cut into 3-4 pieces. Free the peppers from the core and cut into slices. Leave the tomatoes and mushrooms as they are. We string everything on skewers, salt to taste and pour over with vegetable oil.

We fry vegetables over glowing coals for 5-7 minutes, turning regularly.

Serve the grilled vegetables directly on the skewers.