People have learned to make a huge number of delicious vegetable dishes with which they can surprise both their family and their friends. Given the variety of types of vegetables, we can make our home diet especially healthy and varied. For example, you should pay attention to such a dish as grilled vegetables. It can be prepared in different ways: grilled vegetables on the grill, grilled vegetables in the oven, grilled vegetables in a frying pan. In any case, the dish turns out very tasty and aromatic. In addition, such vegetables have a very attractive and appetizing appearance; they certainly need to be served on the holiday table.

Vegetables in any version are prepared with a minimum of fat, which means they do not harm the figure and are good for health. Vegetables contain a large amount of vitamins and microelements that are very necessary for our body. It is vegetables baked on the grill that ensure maximum preservation of nutrients, although only in the first hours after cooking. Therefore, they need to be served immediately “hot and hot”. Anyone who has already tried cooking vegetables this way and treating their loved ones with them knows that grilled vegetables at home always become a key dish on the table. You just need to know a few subtleties in this matter. For example, you can bake both fresh and raw vegetables, and pre-pickled ones. Marinade for grilled vegetables is prepared using vegetable or olive oil, garlic, salt, and spices. You can also get a little creative. You can use this dish either alone or in combination with other, richer foods. For example, grilled meat with vegetables is an example of a tasty and harmonious main dish for any table. And if not all the vegetables were eaten at the table at once, the next day you can prepare a wonderful salad of grilled vegetables.

An original and light dish – grilled vegetables. You can choose from a very large number of recipes, because... There are a lot of vegetables suitable for this. For those who cook grilled vegetables outdoors, here is a grill recipe for them. If you are planning to make grilled vegetables at home, there are also homemade recipes. These, for example, include vegetables in a grill pan; their recipes are simple. Or – grilled vegetables in the oven; recipes with photos of such a dish will not leave anyone indifferent. In general, the photographs of this dish are very tempting and appetizing; once you look at it, you just want to try the grilled baked vegetables right away. Every housewife needs to master recipes with photos.

But you can prepare such a dish all year round, you just need to put a few meaty vegetables in the freezer. Look at the photos of these grilled vegetables. The photo suggests that they are no different in both appearance and taste.

How to cook vegetables on the grill? This question will no longer confuse you! You will probably be interested in our tips for preparing grilled vegetable dishes:

Choose meaty and young vegetables. Those vegetables that are grown in your area are especially good; they are the freshest;

Vegetables should be peeled and chopped immediately before baking;

It is better to bake small vegetables whole, and cut larger ones into several, but also not small pieces;

You need to salt and pepper the dish when the vegetables are completely cooked;

The most acceptable temperature for baking vegetables in the oven is 250-280 degrees. Large vegetables are baked for about 10 minutes. Smaller specimens or pieces thereof – 5-7 minutes;

Vegetable dishes, unfortunately, lose most of their vitamins within a short time after cooking. Reheating vegetables has the same effect. Conclusion: hot vegetable dishes should not be prepared in reserve;

The vegetables left over after dinner can be used the next day to prepare a delicious and original salad, seasoning the chopped pieces with olive oil and seasoning the salad with onions and herbs.

Store summer in a jar!

So, let's roll up the fruits of autumn...

• Zucchini - 1 large or a couple of small ones
• Eggplants - 3-4 small
• Sweet pepper - 5-6 pods
• Coarsely ground black pepper - 0.5 tbsp.
• Thyme - 3 sprigs (or ground)
• Bay leaf - 5 pcs
• Olive oil

First of all, let's prepare 2 sterilized 700 ml jars.
Let's wash the vegetables. What a beauty!

Dry the pepper, remove seeds and cut in half. Place on a baking sheet and bake under the oven grill until the skin darkens. Then put the peppers in a bowl and cover with a towel. When the pepper has cooled, remove the skin.

Sprinkle the prepared vegetables with thyme, salt and pepper.

Then place all the vegetables in prepared jars in layers, not forgetting the bay leaf.

Inspiration for your cooking! Bon appetit!

So, let's roll up the fruits of autumn...

Zucchini - 1 large or a couple of small ones
Eggplants - 3-4 small
Sweet pepper - 5-6 pods
Coarsely ground black pepper - 0.5 tbsp.
Thyme - 3 sprigs (or ground)
Bay leaf - 5 pcs
Olive oil
Salt

First of all, let's prepare 2 sterilized 700 ml jars.
Let's wash the vegetables. What a beauty!

Dry the pepper, remove seeds and cut in half. Place on a baking sheet and bake under the oven grill until the skin darkens. Then put the peppers in a bowl and cover with a towel. When the pepper has cooled, remove the skin.

cut the zucchini, remove large seeds....

Cut the eggplants into lengthwise slices.
Place the eggplants on the grill, drizzle with olive oil and bake for 10 minutes until golden brown. We do the same with the zucchini, baking it for 3-5 minutes.

Sprinkle the prepared vegetables with thyme, salt and pepper.
Then place all the vegetables in prepared jars in layers, not forgetting the bay leaf.

Pour olive oil over the vegetables and seal the jars. We put it in a cool dark place until a special occasion on a cold autumn or winter day, or when you just want something tasty :)

Vegetable kebab has long been no less popular than meat kebab. What could be better than an outdoor barbecue on summer days? You can cook anything on coals: zucchini, potatoes, eggplants, bell peppers, carrots, tomatoes, squash, corn, onions. And in order for them to turn out tasty and not dry, you need to know how to pickle vegetables for the grill.

General rules

Marinades for vegetables are, as a rule, sauces consisting of vegetable oils, herbs and a variety of spices. Place washed, dried and cut into pieces or whole vegetables into the prepared mixture and mix. In some cases, add a little honey.

Marinade for roasting vegetables usually consists of the following ingredients:

• soy sauce;
• different types of vinegar;
• different types of vegetable oils;
• onion and garlic;
• pepper;
• lemon;
• salt.

Vegetables that are too soft or ripe should not be used. It is advisable to choose firm and slightly unripe ones.

You can use any vinegar: table vinegar, wine vinegar, apple vinegar, balsamic vinegar, but the taste will be different in each case.

You can add chopped vegetables and various ready-made seasonings to the marinade, which may burn during baking. To prevent this from happening, it is better to shake off large particles before placing them on the grill.

You can pickle and bake both a mixture of vegetables and individual vegetables. It should be taken into account that the time for soaking in spices and frying may differ for different vegetables: some need more time, others less.

You can marinate vegetables for barbecue together with mushrooms, such as champignons.

The most commonly used spices for marinating kebabs

Classic recipe

Vegetables are selected to taste; if desired, you can marinate them together and then bake champignons. For a kilogram of vegetables you will need:

• vegetable oil (olive or sunflower) – 50 ml;
• lemon – 1 piece;
• garlic – 4 cloves;
• basil – 1 sprig;
• rosemary;
• salt.

Finely chop the rosemary and basil, squeeze the lemon juice, and chop the garlic using any available method. Combine all these ingredients, add salt and vegetable oil.

Wash the vegetables, chop them, put them in a bag, pour the marinade sauce into it, tie the bag and shake. Leave for half an hour, then you can bake, placing it on a wire rack or threading it onto skewers.

Soy sauce based

For a kilogram of vegetables you need to take:

• soy sauce – 3 tablespoons;
• wine vinegar - 2 tablespoons;
• olive, mustard or sunflower oil – 50 ml;
• garlic – 2 cloves;
• finely chopped cilantro - 1 tablespoon;
• ground pepper (optional);
• salt.

Preparation:

1. Chop the garlic, mix with cilantro and pour in soy sauce and wine vinegar.
2. Salt and pepper.
3. Add oil and stir.
4. Chop any vegetables (according to the season) and put them in a bag, pour the sauce into them, tie the bag and shake.
5. Refrigerate for 5 hours, but periodically remove and shake gently.
6. Remove the pickled vegetables from the refrigerator and place on a baking rack.

If desired, you can add mushrooms to the vegetables.

With dry white wine

Vegetables you will need are zucchini, eggplant, tomatoes, onions and sweet bell peppers. For the marinade:

• 100 g dry white wine;
• four cloves of garlic;
• peppercorns;
• salt to taste.

Preparation:

1. Finely chop the garlic and chop the peppercorns.
2. Combine all the ingredients for the future sauce and mix thoroughly.
3. Chop the vegetables, you can leave the tomatoes whole.
4. Pour the marinade over the vegetables, cover the container with a lid and shake, leave for an hour, after which you can start baking.

With olive oil

This is a very simple marinade for roasting vegetables over coals. The following ingredients will be needed:

• olive oil – 70 ml;
• balsamic vinegar - 2 tablespoons;
• garlic – 3 cloves;
• sugar – ½ teaspoon;
• basil – 2 sprigs;
• water 30 ml;
• salt – 1 teaspoon.

Preparation:

1. Add sugar and salt to balsamic vinegar, add water and stir until dissolved.
2. Add finely chopped garlic.
3. Pour in olive oil.
4. Place basil sprigs mashed by hand.
5. Chop tomatoes, squash, bell peppers, onions, zucchini and other vegetables.
6. Pour the marinade into the vegetable mixture and mix with your hands.

After half an hour, remove the basil, place the vegetables on a wire rack and bake. Sprinkle them with the remaining marinade as you go.

If you don’t have olive oil, you can use unrefined sunflower oil.

With yogurt

For this marinade you need natural yogurt without additives. For a glass of yogurt you will need the following ingredients:

• water - two tables. spoons;
• cilantro (you can take parsley) – 2 sprigs;
• cardamom, cinnamon, cloves - a teaspoon each;
• chopped garlic - teaspoon;
• grated fresh ginger - teaspoon;
• salt.

Mix all the ingredients, pour the resulting mixture over the chopped vegetables and let them soak in the spices. After an hour, you can start grilling over coals.

With tomato paste

Tomato paste forms an appetizing crust on vegetables when baked and adds a unique taste. Tomato paste can be replaced with ripe tomatoes. To prepare the marinade per kilogram of vegetables you need to take:

• tomato paste – ½ cup;
• vegetable oil – ½ cup;
• half a lemon;
• half a bunch of parsley;
• balsamic vinegar - 1 spoon;
• basil – 1 branch;
• sugar – 1 spoon;
• paprika – 1 spoon;
• salt and pepper.

Preparation:

1. Grate the zest from half a lemon, squeeze out the lemon juice and mix it with the grated zest.
2. Add tomato paste, salt and pepper and balsamic vinegar to the lemon.
3. Add paprika and sugar and mix everything.
4. Pour vegetable oil into the resulting mixture, add chopped parsley and basil.
5. Chop the vegetables and pour the prepared sauce over them, mix thoroughly so that each piece is coated with the marinade.
6. Close the container and put it in a cool place for 4 hours. Don’t forget to remove and stir periodically.

With sour cream

This marinade sauce is ideal for cooking young zucchini over coals. It’s easy to prepare, and you only need sour cream, garlic, dill and salt.

Garlic and parsley need to be chopped, combined with sour cream and salt. Cut the zucchini lengthwise or into circles, brush well with marinade and leave to soak for half an hour. After this, you can place it on a double-sided grill and on the grill.

With orange juice

This marinade should be prepared not with store-bought juice, but with freshly squeezed juice. It will require the following products:

• a few oranges to make a glass of juice;
• two cloves of garlic;
• medium or coarse salt;
• dill (sprig or umbrella);
• paprika;
• ground red pepper.

Preparation procedure:

• Finely chop the garlic, add salt, paprika, ground red pepper, pour in orange juice and add a sprig or umbrella of dill.
• Chop eggplants, zucchini, squash and sweet peppers and pour the resulting marinade sauce over them.

After two hours, you can start roasting vegetables on the grill.

With mustard

For this marinade you will need:

• ½ lime (you can also use lemon, but the taste will be different);
• three tablespoons of vegetable oil;
• two tablespoons of water;
• two cloves of garlic;
• a spoonful of Dijon mustard;
• two branches of basil;
• pepper;
• salt.

Crush the garlic, squeeze the juice out of half a lime, pick the leaves from the basil branches and chop finely. Combine all ingredients and add prepared vegetables to the marinade. Cover the saucepan and shake to distribute the sauce evenly. Leave to marinate for an hour or two.

Marinades for eggplants

Many people love eggplants for their piquancy, but they are especially tasty when grilled. But before baking, they must be marinated for at least 3-4 hours. The best marinades for eggplants:

• Olive oil, lemon juice, herbs and spices to taste.
• Wine vinegar, vegetable oil, soy sauce, basil and garlic.
• Dry white wine, olive oil, ground black pepper.

Marinades for zucchini

Zucchini is a real summer vegetable; it is light, tender, and low in calories. On warm days, it’s good to bake it instead of meat, choosing a suitable marinade, for example, from fresh herbs:

1. Finely chop the dill and parsley and salt well.
2. Wait until the greens release their juice, add the zucchini cut into circles, stir and let soak for 20 minutes.

Another simple but very successful marinade consists of only two ingredients - vegetable oil and garlic:

1. Pour vegetable oil into the frying pan and let it heat up.
2. Chop the garlic, place in oil and fry until fragrant.
3. Remove the frying pan from the stove and thoroughly grease the young zucchini cut lengthwise and leave them to soak under the film for an hour, after which they can be placed on a wire rack and baked.

Onion marinade

It turns out you can also make shish kebab from onions. Baked over coals, it is surprisingly tasty; it can be served not only with meat, but also as an independent dish.

To pickle onions, you will need the following ingredients:

• dry wine (white) – half a glass;
• salt and ground pepper - to taste;
• thyme - a couple of sprigs.

Chop thyme and add to white wine. Cut the onions into four parts, sprinkle with salt and pepper, place in wine, and keep in a cool place for two hours. After this, string the pickled onion quarters onto skewers and place on the grill.

Onions can be marinated in soy sauce with spices or sprinkled with olive oil and sprinkled with your favorite seasonings.

Marinade for potatoes on skewers

Potatoes can be baked over coals without anything, but under the marinade they will acquire incredible taste and juiciness. List of necessary products (per kilogram of potatoes):

• lemon juice;
• vegetable oil (any);
• parsley, cilantro, dill;
• garlic;
• salt;
• black pepper.

Take a bunch of different greens and chop finely. Squeeze the juice from half a lemon. Cut five cloves of garlic into slices as thin as possible. Mix lemon juice, vegetable oil, herbs and garlic and place the peeled, washed and dried tubers in it, add salt and mix well again, set aside for half an hour. Then thread the potatoes onto skewers and place on the grill.

It’s not for nothing that grilled vegetables are called the decoration of the summer table: they look appetizing and joyful. To diversify their taste, you can come up with marinades yourself.