The main dishes and side dishes are most often served either salads or baked vegetables. Grilled vegetables are very popular. Their preparation on the grill does not require special skills.

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Grilled vegetables with fish sauce

  How to cook vegetables on the grill

To roastingbrought only pleasure, you need to know what vegetables can be friedand which ones are not. For example, the most suitable for grilling are juicy  vegetables (eggplant and zucchini, bell peppers, potatoes, onions, tomatoes and carrots, asparagus and cauliflower), as well mushrooms.

By combining vegetables and mushrooms, you can achieve even more rich taste and aroma. Suitable for baking champignons and chanterelles. There is a mass recipes  vegetables in foiland on bars.To make dishes on the grill as tasty as possible, it is recommended to follow some rules!

  Vegetable "barbecue" on the grill

A good option is a “shish kebab” of vegetables, which can be served as a side dish or as a separate, full-fledged dish. The classic recipe involves the use of potatoes, tomatoes, mushrooms, onions, zucchini and other vegetables of your choice, which are strung on a sword.

But just stringing vegetables onto a skewer and putting them over a fire is not enough. They must be prepared for them marinade. By adding mushrooms to vegetables, you can get an even more satisfying dish with an original, mushroom smell. A tomato in such a barbecue will give it more juiciness. Sweet pepper (ratunda or Bulgarian) will give a unique aroma, and the need for onions is not worth talking at all, because it is added to any barbecue.

  Recipe for vegetables with mushrooms on the grill

Cooking on the grill is a real pleasure for true gourmets. Dishes prepared in this way are juicy and rich. They also retain the maximum amount of nutrients and vitamins. In combination with mushrooms, vegetables acquire a different taste, which does  the dishes on the grill are incredibly delicious.

Main ingredients

• half a kilogram of fresh vegetables (to your taste - potatoes, zucchini, peppers, carrots, tomatoes, etc.);
• 300g champignons;
• 3 cloves of garlic;
• 1 lemon;
• 50 ml of vegetable oil (olive or sunflower);
• 1-2 sprigs of basil and rosemary;
• spice.

Cooking Guide

1. Before cooking, fresh vegetables are washed thoroughly and left briefly in water.
2. Cut into medium sized slices.
3. Champignons are peeled and cut along.
4. Now necessary pickle.  To prepare the marinade, squeeze the lemon juice into a bowl, chop the garlic and rosemary into it, add sunflower oil and sprinkle with spices.
5. The cut ingredients must be put in a bag and pour the cooked marinade.
6. Leave vegetables and mushrooms in the bag pickleneed one hour.
7. You can cook the dish by stringing on swords or on a grid.
8. After cooking, you can transfer all contents to a deep container and cover with a lid. So the vegetables will become even more tender and soft.

  The nuances and secrets of grilling vegetables

To fryfresh vegetables on the grill and not lose valuable moisture, you need to use a few simple tricks. For example, in order that the dish does not lose juice and remains soft, you need cook  vegetables in the foil. This will allow them to fully soak in their own juice without losing moisture.

In addition, it is worth considering the size of the pieces. Vegetables can be cut into pieces or cooked whole. It is necessary to take into account that small pieces will be fried faster, so you need to make sure that they do not burn. Large pieces and whole vegetables can, on the contrary, be damp inside.

  Cooking a delicious marinade

Also many chefs use marinade for vegetables. Sauce for  side dish of baked  You can use any vegetables. Most often, spices, herbs and herbs are used for dressing (basil, oregano, savory, fennel, thyme, garlic, rosemary). Less common are vinegars (wine, apple).

The base of any marinade is oil. It is best to use olive, but in the absence of it you can safely pour vegetable oil from sunflower. If you want to fryor   bakevegetables grill,  be sure to keep track of their time   roastingand don't forget do rightpickle to them. The best addition to the grilled dish is barbecue sauce.

  How to prepare barbecue sauce for grilling on the grill

Cookbarbecue sauce is possible in various ways. Their composition may also vary, but the main ingredient remains vegetable oil and spices. Most often refueling getting readyfrom ripe tomato. The consistency of the sauce can be thick and uniform, and can consist of finely chopped ingredients (chopped garlic and onions).

  Grilled Vegetables Salad

Vegetables on the grill can be served as a main dish, as well as as a salad. For a salad made from baked vegetables, you will need a mix of tomatoes, eggplant, zucchini and sweet pepper. The salad is light and juicy. It is ideal for baked fish or steak.

Main ingredients

• half a kilogram of sweet pepper;
• 2-3 eggplant or zucchini;
• 50 grams of dried tomatoes;
• 100 grams of goat cheese;
• greens (a bunch of arugula, oregano);
• spices and spices (thyme, salt, pepper);
• 50 grams of pine nuts;
• olive oil and apple cider vinegar.

Cooking Guide

1. Wash the vegetables and cut into rings.
2. Bake on a grill until fully cooked using sauces and spices.
3. Transfer the prepared vegetables into a deep bowl and sprinkle with goat cheese on top and mix.
4. Put the arugula on a plate.
5. Gently shift the vegetables from above and sprinkle them with peeled pine nuts and thyme.
6. If you have some cheese left, you can put it in the center of the dish and sprinkle with herbs and spices.

  Grilled vegetables with fish sauce

Those who love culinary experiments and unexpected combinations will appreciate this simple and delicious grilled vegetable recipe. Braised and baked vegetable mixes are ideal for fish. What about fish sauce? Delicate and peculiar tuna sauce will be an excellent addition to the dish prepared on the grill.

Main ingredients

• 1 eggplant;
• 1 zucchini;
• 3 medium sized tomatoes;
• 1 bell pepper;
• 1 large onion;
• 150 g canned tuna;
• 5 anchovies (fillet);
• greens (dill);
• 3 tablespoons of mayonnaise;
• lemon juice;
• a pinch of hot chili peppers.

Cooking Guide

1. Before cooking, cut into rings eggplant and zucchini. The thickness of the rings should be approximately 5 mm. The contents in the bowl need to be salted and left for half an hour. At the end of time - drain the juice and dry the vegetables.
2. Also cut into rings 5 \u200b\u200bmm thick tomatoes and onions.
3. Sweet peppers are peeled and cut into 1 cm thick rings.
4. The anchovy fillet and tuna are beaten in a blender until smooth, adding lemon juice, spices, mayonnaise, chili pepper to the mixture.
5. Grilled vegetables are fried on both sides.
6. Warm grilled vegetables should be laid out on a plate and pour over the cooked fish dressing.
7. The finished dish is decorated with chopped dill.

  Grilled cabbage - unusual and tasty

If you are used to frying tomatoes, eggplant, zucchini, potatoes and bell pepper on the grill, but you will certainly be surprised by this non-standard in all respects recipe. It turns out that you can also grill ordinary cabbage on the grill. Do you think that such a dish is strange? Try to cook it and appreciate the original taste and aroma!

Main ingredients

• 2 heads of young white cabbage;
• 1 lemon;
• 70 ml of olive oil;
• spices (ground paprika and pepper, salt).

Cooking Guide

1. Cabbage needs to be cut into four parts, leaving a head of cabbage so that the leaves do not decay.
2. Squeeze lemon juice and mix it with olive oil and spices.
3. Slices of cabbage are greased with the prepared mixture and grilled until dark tan marks appear.
4. Serve the dish hot, after sprinkling it with sweet red paprika.

Cooked on fire - a classic that does not bore. They can decorate any table. Grilled vegetables with barbecue sauces are suitable not only for gatherings outdoors and outdoors, but also for a festive table, because they have a beautiful view.

From early spring to late autumn, we try to get out into the countryside to fry juicy slices of meat on an open fire, bake vegetables and relax from the bustle of the city in a pleasant company. It is grilled vegetables that go well with all kinds of meat or fish, and by themselves they are incredibly tasty.

There are a lot of recipes for cooking vegetables on the grill, and they can be baked whole or put on skewers, layered with bacon or brisket, wrapped in foil or cooked on a special grill. Before cooking, they can be marinated or, in the process of baking, watered with aromatic dressing to give the vegetables an extra flavor.

  Ajapsandal or grilled vegetable salad + baked champignons

The dish of the Caucasian cuisine of their vegetables, cooked over an open fire, is incredibly tasty due to the fact that the vegetables and herbs, spices and seasonings are correctly selected. Prepared in the form of a salad. First, all vegetables are baked on a charcoal grill, and then peeled, chopped and mixed into an excellent vegetable dish. Lightly seasoned, slightly warm, very fragrant salad. Such grilled vegetables can be prepared for any kind of meat or baked fish. The dish itself is just as wonderful, for example, if you do not eat meat.

You will need:

• Red bell pepper - 2 pcs.;
• Vegetable oil - 85 ml;
• Yellow bell pepper - 2 pcs.;
• Hot chili pepper - 2 pcs.;
• Eggplant - 2 pcs.;
• A large bunch of fresh herbs;
• Garlic - 1 head;
• Large tomatoes - 4 pcs.;
• Lemon - 1 pc.;
• Coarse salt and freshly ground pepper.

For baked mushrooms:

• Champignons - 300 gr.;
• Mayonnaise - 100 gr.;
• Some salt and pepper.

Cooking:

1. The brazier should not be very hot, coals - a little "tucked up" by ashes. It is at this temperature that the vegetables are baked evenly.

2. Put all vegetables except tomatoes whole on a wire rack and bake evenly, regularly turning over so that they do not burn too much.

4. While the vegetables are baked, prepare a large pan with a tight lid, this is necessary so that the vegetables are "steamed" and then the peel easily peeled off.

5. Tomatoes are first removed, then vegetables alternately, as they are cooked. Let them stand for about 15-20 minutes, after which they should be peeled and crib-free, and the latter should not be removed too carefully, they contain the whole taste of the dish.

6. In the meantime, vegetables cool on the coals, you can bake mushrooms, previously pickled in mayonnaise and seasoned with salt and pepper.

7. Remove the stalks and seeds from the peppers, and cut into large cubes, peel the eggplant and take out the core, cut it in the same slices.

8. Peel and chop the tomatoes, chop the garlic in half and squeeze the halves of the cloves, mix all the ingredients in a large bowl and season the dish with 2 cloves of fresh garlic squeezed through a kitchen press.

9. Chop fresh greens of any taste to your liking and add to vegetables, salt and season with freshly ground pepper. Add vegetable or olive oil, squeeze the juice of half a lemon, and mix everything thoroughly.

Before serving, the dish can be cooled or served warm. This will be the perfect side dish for pork skewers, or.

  A delicious recipe for barbecue vegetables - video

Fresh air, barbecue and aromatic vegetables. Here is the main secret of this recipe. You can learn the rest of the details from the video on how to cook delicious grilled vegetables on skewers, like a real barbecue. This method is perfect when you have a wide variety of vegetables and want to cook them together.

  Grilled vegetables in the oven with cauliflower and pineapple

As a rule, grilled vegetables are baked on an open fire in nature, as a side dish for meat, but the recipe can easily be adapted for cooking at home, using an oven. Many ovens in the modern range have a grill or convection, which will greatly help in the preparation of such a dish. In this way, grilled vegetables can be cooked not only in the warm season and outdoors, but also in the cold at home. After all, we need vitamins from tasty and healthy vegetables year-round.

• 1 small zucchini;
• 300 gr fresh cauliflower;
• 2 medium eggplant;
• 2 sweet peppers;
• 2-3 tomatoes;
• 1 sweet onion;
• A few cloves of garlic;
• A small jar of canned pineapple;
• A little salt and freshly ground pepper;
• Lemon juice - to taste;
• Seasoning for cooking on the grill;
• Any vegetable oil.

Cooking:

1. Disassemble the cauliflower into small inflorescences and transfer to a convenient dish.

2. Tomatoes cut into thin slices, do the same with sweet onions, put in a deep plate.

3. Zucchini and eggplant cut into thin slices and transfer to a bowl.

4. Sweet pepper (you can add hot pepper) to clear the seeds and cut into arbitrary pieces.

5. Season all prepared vegetables with salt and pepper, add dry spices and seasonings according to your preferences. Allow the vegetables to marinate a little so they let the juice go.

6. Lubricate cast iron or other refractory dishes with vegetable oil and beautifully arrange all the vegetables, not forgetting about canned pineapple and garlic cloves, which must be pressed with a knife so that they burst and let the juice out.

7. Put the mold in the preheated oven to a temperature of 180 ° C and the “Grill” mode on for 30-35 minutes.

If you use beautiful dishes for baking, then vegetables can be served right on the table. Such grilled vegetables can be served on the festive table and they will definitely become its main decoration.

  Grilled vegetable skewers with Adyghe cheese

Shish kebab is one of the most beloved dishes that can be cooked on an open fire in nature. But they cook it not only from different types of meat, quite often an appetizing accompaniment is made to it in the form of vegetables on skewers. Shish kebab is another way to cook grilled vegetables on the grill. Due to the fact that the slices of vegetables are quite thin, such a kebab is prepared very quickly and it does not require a lot of heat. That is, you can put a skewer with vegetables after you have removed the meat.

To prepare, you will need:

• 2 small zucchini;
• 3-4 ripe but resilient tomatoes;
• 2 eggplants;
• 2 sweet peppers;
• 300 gr Adyghe cheese;
• Some vegetable oil;
• Salt, freshly ground pepper, seasonings to taste.

Cooking:

1. Cut Adyghe cheese into slices of medium thickness, so that they are the size of a tomato.

2. Zucchini and eggplant cut into rings, zucchini can be cut a little thicker, unlike eggplant.

3. Peel sweet peppers from the stalk and seeds, cut in half, and then into 4-6 parts, depending on size.

4. Ripe, but resilient tomatoes are cut into thick rings, if you make them too thin, they can fall from the skewer.

5. Put all the vegetables except tomatoes in a convenient dish and season with salt, spices, add black pepper.

6. Pour seasoned vegetables with sunflower oil and mix thoroughly so that seasoning and oil go to each bite.

7. Alternately string vegetables, cheese, and tomatoes onto the skewer so that eggplant rings appear at the edges.

8. Place the skewers on the coals, and periodically turning over, bake until fully cooked.

It is best served directly on skewers, portioned, so that the dish looks delicious. Immediately I want to make a warning when you cook vegetables on the grill in this way, with a high probability all neighbors in the country will come running for a tasty smell, so cook immediately more. Bon appetit and relaxation!

  Original vegetable kebab with corn and mushrooms

Combinations of vegetable skewers can be any - to your taste, and from those vegetables that are at hand. Such a dish will be a great addition not only to barbecue, but also baked or smoked meat. These delicious grilled vegetables can be cooked on metal skewers and on the grill, as well as on wooden skewers in the oven or home grill.

To prepare, you will need:

• Mushrooms (any) - 300 gr.;
• Small zucchini - 1 pc.;
• Small tomatoes - 6 pcs.:
• Corn - 1 ear;
• Fresh garlic - 2-3 cloves;
• Some sunflower oil;
• Salt and spices, pepper;
• A bunch of fresh herbs.

Cooking:

1. It is enough to finely chop a small bunch of fresh herbs and transfer to a deep bowl. Add to taste salt, freshly ground pepper and your favorite spices.

2. Squeeze a few cloves of garlic through a kitchen press, add to the herbs, pour in sunflower oil and mix well. With this sauce, vegetables can be greased during baking and used for serving.

3. Cut corn cobs with not very thick washers, zucchini can be cut a little larger.

4. String vegetables with mushrooms on a skewer, and they should be left whole, and small tomatoes should be in the center of the skewer.

5. Grease the prepared spiced oil with vegetables and arrange on the grill.

Grill vegetables until tender and can be served together with aromatic oil.

  Grilled vegetables at home in a pan - video recipe

If you do not have the opportunity to get out into the countryside or a summer house with barbecue, do not despair. Delicious and rosy grilled vegetables can be prepared at home. For a good example, I will show you this video. Here, vegetables are deliciously pickled and perfectly fried in a home grill pan. The result - you’ll just lick your fingers.

  Baked potatoes with layers of bacon on the grill

In fact, it’s not so easy to cook potatoes on the grill as it seems at first glance. It is not enough to string slices on a skewer and bake - burn the potatoes at the edges, but remain raw inside. Therefore, it is important to know some tricks in this matter. The most ordinary food foil will help us, inside it the potatoes are baked and will not burn out early ahead of time. And after it becomes soft, you can brown it over the coals and give the beloved aroma of haze.

To prepare, you will need:

• 600 gr new potatoes;
• 200 gr. sala (it is possible with meat veins);
• Some salt and black pepper.

Cooking:

1. For cooking, young potatoes of a small size are best suited, it can even not be peeled, it will be baked and will crunch appetizingly.

2. Cut the potatoes into rings of small thickness.

3. Fat is cut into small pieces, the skin can be cut off or left, it will also have time to bake.

4. If the lard is very salty, then the potatoes can be additionally not seasoned with salt, but only a little pepper.

5. Alternately string the lard with potatoes onto the skewer, and then wrap the resulting "barbecue" in a couple of layers of foil.

6. Spread skewers on the grill and bake for about 20 minutes, stirring occasionally.

7. Now the foil can be removed and the skewers returned to the coals so that a golden crust appears on the potatoes and lard.

To enhance the taste of the dish, instead of salted lard, you can use smoked, or replace with slices of fatty bacon.

  The simplest grilled vegetables are zucchini cooked on the grill.

Summer is not only the season of barbecue, but also the time of fresh vegetables, so when planning for a picnic, you should take care of a tasty and healthy vegetable side dish for zucchini meat. Easier to find than this recipe. In just a few minutes you will have ready-made juicy and tasty grilled vegetables for any barbecue.

To prepare, you will need:

• Zucchini - 1-2 pcs.;
• A bit of coarse salt;
• Freshly ground black pepper - to taste;
• Olive or vegetable oil for lubrication.

Cooking:

1. For baking, you can use not only zucchini, but also small zucchini. In fruits, you need to cut off the ends and cut each zucchini lengthwise into 4-6 parts, depending on size.

2. Grease each resulting slice with olive or vegetable oil, salt and add black pepper. At this point, you can add your favorite spices.

3. Put the slices of vegetables on the grill on the coals, and cook for about 8-9 minutes on one side, then turn over and bake for about 4-5 minutes. Coals should not be too hot and it is advisable to cover the grill with a lid.

Any sauce based on sour cream, yogurt or mayonnaise with garlic and fresh herbs is very suitable for this dish.

  Grilled eggplant on the grill with onions and garlic - tasty and fast

Not only a delicious addition, but also partly a substitute for meat can be eggplant cooked over an open fire. They can be equally tasty baked in the oven, under the grill. In this recipe, I will tell you how to cook eggplant on the grill, but not just slices, but in the form of boats with onion filling. And you also need a barbecue or grill with a lid.

To prepare, you will need:

• 2-3 large eggplant;
• 3-4 cloves of fresh garlic;
• Red sweet onion;
• A little hot pepper - on the tip of a knife;
• Salt and freshly ground black pepper;
• A big pinch of Provence herbs;
• Olive oil.

Cooking:

1. In a small bowl, mix olive oil with salt, add red and black pepper and garlic squeezed through a kitchen press.

2. Cut the red onion into small cubes, add to the oil, add Provencal herbs to taste and mix well.

3. Cut the eggplants in half lengthwise and make longitudinal cuts obliquely.

4. Put the boats on a wire rack, generously grease with previously prepared sauce.

5. Eggplants are prepared for about 25-30 minutes on the grill with the lid closed, it is important to ensure that the coals do not give too much heat.

The boats are served portionwise, inside the eggplant a very delicate and aromatic pulp is obtained. Onions and garlic are baked and become very tasty and not at all sharp.

  Grilled vegetables on the grill: corn, zucchini and sweet onions

Available zucchini, especially in the summer, are great for baking them on the grill. And the addition in the form of corncobs and sweet onions will make the meat side dish original.

To prepare, you will need:

• Large onion - 2 pcs.;
• Apple cider vinegar - 2 tbsp. spoons;
• Zucchini - 2 pcs.;
• Corn cobs - 4 pcs.;
• Butter - 80 gr.;
• Some salt and black pepper.

Cooking:

1. Peel and cut onions into thick rings. Fold the rings in a bowl, add some water and apple cider vinegar. Leave on for 15 minutes so that the onion has time to marinate.

2. Put the onion rings on the wire rack and fry on both sides in the barbecue until cooked and golden brown.

3. Cut the zucchini into thin slices, season with salt and freshly ground pepper, and fry after the onions until cooked on the wire rack.

4. Corn should not be cleaned of leaves, and bake for about 25-28 minutes, constantly turning until tender. When serving, do not forget to place softened butter and coarse salt next to the ears.

In addition to serving meat and grilled vegetables, do not forget about sauces that go well with vegetables. It can be a simple sour cream sauce with herbs and garlic, cheese or mayonnaise sauces.

  How to deliciously marinate vegetables for grilling - video recipe

Another important secret to cooking grilled vegetables is an interesting and fragrant marinade. In this video you will learn one of these marinades that will perfectly complement the taste of vegetables and make your picnic outdoors unforgettable.

It is possible to cook tasty food on an open fire not only meat: tomatoes, eggplant, zucchini and mushrooms baked on the grill - and a great side dish, and a stunningly healthy and satisfying independent dish. Charcoal-baked vegetables retain all the juices and vitamins that are almost completely destroyed by other types of heat treatment.

Cooking kebabs of vegetables over a fire is not difficult, but to make it really juicy and useful, you need to know the special tricks of cooking a vegetable barbecue. About how to properly bake vegetables on the grill, about some interesting recipes and special marinades for this dish - we will talk interestingly with mouth-watering details in the following sections of the article.

Subtleties in the preparation of vegetable skewers

How to cook vegetables such as tomatoes, eggplant and zucchini on the grill - it would seem that it can be easier?

The ingredients need to be cut, put on a wire rack or strung on skewers and let them fry well. But if you think so, it means that you have never cooked a vitamin barbecue on charcoal.

The fact is that simply fried on charcoal vegetables are dry and tasteless, and therefore, for the barbecue, marinade is mandatory.

Marinade for grilled vegetables on the grill can be anything: based on vinegar, wine, lemon juice - the choice depends entirely on your taste preferences, but it is important to keep eggplant, zucchini and red pepper in it for at least 3-4 hours. A special feature of marinades for cabbage, potatoes, tomatoes, zucchini and other bright vegetable fruits is that various spices are added abundantly in them - thyme, oregano, basil, garlic, mint.

For barbecue, it is advisable to select fresh fruits without damage and bruising. Often, mushrooms are added to the kebab mix. Any mushrooms can be taken, but champignons are most often used. Dried mushrooms are rarely used in a vegetable barbecue, because the main condition for such a barbecue is juiciness and freshness.

From a mix of tomatoes, eggplant and zucchini cooked over a fire, it is easy to prepare a salad that is ideal as a side dish for any kind of meat or fish. All the ingredients for future roasting on fire must be cut into large slices - if you chop the vegetables into slices, in the process of preparation all juice will flow out of them. Observing all these simple rules, you will be able to cook a delicious and fragrant vegetable barbecue and it's time to find out popular and simple barbecue recipes from vegetables.

Grilled vegetables mix: an easy way

This recipe for fried vegetables on the grill is a classic.

We list the components that you will need to prepare the dish:

• sweet pepper, Bulgarian - 2-3 pieces;
• onions or red sweet - 2 heads;
• large tomatoes - 2-3 pieces;
• large eggplant - 1 piece;
• soy sauce - 100 grams;
• balsamic vinegar - 3 full tablespoons;
• olive oil, flax or sunflower oil (odorless) - 50 grams;
• garlic - one middle head;
• spices and herbs to taste.

Wash pepper, tomatoes and eggplant in running water, dry a little. Cut sweet pepper, peel the fruit from seeds and legs, cut into 4 parts. Gently cut eggplant and tomatoes into rings. Peel the onion, and also chop with large rings. Just peel the garlic cloves and set aside.

Prepared vegetables need to be pickled and therefore, at the next stage, it is necessary to start preparing marinade dressing.

How to marinate chopped vegetables for grill? Take a deep container and pour vegetable oil, Balsamico vinegar and soy sauce into it, add spices and seasonings to taste. Pass the garlic through a press or chop finely with a knife. Add garlic to the total mass and mix the dressing thoroughly.

Place the tomatoes, onions and eggplant in a clean plastic bag, pour the dressing on top, tie the bag and shake it several times. Pickling foods requires at least half an hour, after which the vegetables can be laid out on the wire rack and fry until cooked.

Vegetable mix for grill with mushrooms

For this recipe, you will need to prepare the following products in advance:

• tomatoes, eggplant, zucchini, onions, peppers - a mixture with an approximate weight of 700-900 grams;
• fresh strong champignons - 200-300 grams;
• one large lemon;
• basil and rosemary - 2 branches each;
• vegetable oil - 50 grams;
• salt and other spices to taste.

Wash vegetables and mushrooms in a large amount of cool water, put in a colander and let the water drain.

Cut the vegetables as you like best - in large slices, cubes or circles. Chop the onion in large and thick rings.

Wash mushrooms especially carefully - it is important that they do not have any dirt or sand. Small mushrooms can not be cut, but large champignons can be cut in half. Place prepared foods in a bulk and clean plastic bag.

Cook the marinade: squeeze a lemon into a large and deep bowl. Stir lemon juice with vegetable oil, lay spices and herbs. If desired (and to taste), chopped garlic can be added. Stir the dressing and pour it into a bag of vegetables. Tie the bag tightly and shake well so that the marinade dressing soaks all the vegetables.

Leave the mix to marinate in a bag for 1-2 hours in a cool place. According to this recipe, products can be laid out on a wire rack or cooked on skewers.

And so, and so the kebab turns out to be incredibly tasty, but the dish has one subtlety - when the ingredients reach the ready on the coals, they need to be removed from the heat, cleaned from a black crust and put in a saucepan with a lid. And after the vegetables stand for about five minutes under a closed lid - serve. So the barbecue is especially juicy and aromatic.

Charcoal vegetable salad

The most delicious salad of grilled vegetables on the grill can be prepared as follows: put the grilled baked mix in a deep bowl (tomatoes, zucchini, eggplant and sweet pepper are ideal), add 70-100 grams of mozzarella, a bag of peeled pine nuts (30-50 grams) ), pour a little olive oil, sprinkle a little with apple cider vinegar and mix well. Serve the salad warm with pork, beef or lamb.

Salad from a baked mix of zucchini and bell pepper will be more combined with fish. We’ll tell you how to cook this delicious dish.

For a prescription, you will need a set of the following products:

• a mixture of grilled zucchini and sweet pepper - 500-600 grams;
• medium bunch of fresh arugula;
• fresh goat cheese - 70-100 grams;
• a pinch of oregano and a pinch of thyme;
• some dried tomatoes - about 50-60 grams;
• some olive oil and as much balsamic vinegar.

Put a pre-washed and dried arugula on a large flat dish. Spread zucchini and bell pepper on top.

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 for 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, bell 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. The remaining 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 content: 605 kcal.
• Purpose: side dish, dinner.
• Cuisine: Spanish.

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 pieces of approximately 5 cm. Chop the garlic.
2. Cut zucchini into 2.5 cm slices, peppers into 3 cm rings, and onion into 2.5 cm slices.
3. Throw the corn into salted boiling water and cook for 5 minutes. Allow to 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. Stir occasionally.
6. Prepare the barbecue.
7. String the fruit on the skewer in random order. Fry, turning, about 10 minutes on each side.

Grilled vegetables on the grill

• Cooking time: 90-150 min.
• Servings Per Container: 4 Persons.
• Calorie content: 496 kcal.
• Purpose: side dish, dinner.
• Cuisine: European.
• The complexity of the preparation: 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 the 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. Onions are 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. Salt the vegetables and season at your discretion, sprinkle with fresh herbs.
7. Apples are sliced \u200b\u200band added to the marinade. Seeds and peels are disposed of.
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.
• The complexity of the preparation: 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 will 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. Carefully beat with a whisk.
2. Wash all vegetables and chop coarsely. Do not touch the pineapple yet. Put the vegetables in a bowl with marinade, close and put in the refrigerator for an hour.
3. Halve the pineapple 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 content: 487 kcal.
• Purpose: side dish.
• Cuisine: Armenian.

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 crusted.
3. While the kebab is cooked, 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 salt to taste and serve.

Zucchini

• Cooking time: 25 min.
• Servings Per Container: 8 Persons.
• Calorie content: 408 kcal.
• Purpose: side dish.
• Cuisine: Caucasian.
• The complexity of the preparation: 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 \u200b\u200binto 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 herbs.
2. Zucchini cut into slices no more than one and a half centimeters thick. You can also 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.
• The complexity of the preparation: 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 prepare this piquant 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 outward.
2. Light a fire in the grill. When it burns, put the peppers in the coals.

Cooking on an open fire can not only be meat. A great side dish, and a stunningly healthy and satisfying independent dish - baked sweet bell peppers on the grill. Step by step recipe with photo. Video recipe.

Summer and barbecue are one inseparable whole. Even after the weekend it seems that everyone: ate baked-fried. But by the next weekend, again stocking up with wood, meat, vegetables. There is probably something in these dishes that makes us come back to them again and again. Today we are not talking about meat soaked in aromatic smoke, but we will cook baked sweet bell peppers on the grill. They will make a good company with pork barbecue, grilled chicken wings, complement baked eggplant and mushrooms.

It is worth noting that vegetables on charcoal, in addition to being simple in cooking, also retain all the useful properties. As practice has shown, baked bell peppers have never remained unclaimed on the table. After all, they are simplicity, natural, beautifully fried in appearance, with pleasant taste and surprisingly in harmony with the kebab. Moreover, the latter, just often remains malnourished.

You can serve baked peppers on their own or with them you can make a warm salad. To do this, you must simultaneously bake eggplant, zucchini, tomatoes and other vegetables on the coals. Then chop them still hot, add salt, season with olive oil and serve.

• Calorie content per 100 g - 48 kcal.
• Servings Per Container - 3
• Cooking time - 30 minutes

Ingredients:

• Sweet bell pepper - 3 pcs.
• Salt - a pinch or to taste

  Step by step cooking of baked sweet bell peppers on the grill, recipe with photo:

1. Peppers choose juicy, fleshy, dense without damage and rotten places. Then wash and dry them with a paper towel. Remove the stalk and cut out the seed box. Do this very carefully so that the pepper remains holistic. If there are seeds inside, then turn the fruit over and trot it. So that all seeds come out of the cavity.

2. String the peppers across 2 skewers. If you use one skewer, then the peppers can scroll, which does not evenly bake on both sides. Peppers are best cooked whole, so they will retain juiciness and aroma under the skin.

3. Coals with a good heat should be prepared by this time. Make a fire, wait until all the wood burns out and hot coals form. Then put the peppers on the barbecue.

4. Cook the peppers for about 20-25 minutes, turning over periodically. They should brown and become soft. If the fire ignites, then extinguish it with water from the pulverizer, and do not pour in a thin stream, otherwise the heat of the coals will decrease and the vegetables may remain half-moist.