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.

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!

It turned out great. My husband, who always prefers a fresh tomato to any other, “broke” on this recipe: after I forcibly persuaded him to voluntarily try at least a small piece of fried tomato, he suddenly reached for an addition. As a result, a delicious leaf salad, which I prepared as a side dish for a steak, remained untouched. But the plate with tomatoes was empty. Well, I can only rejoice. Indeed, in order for all the useful substances contained in tomatoes to be absorbed, they, tomatoes, must be eaten with fats (in this case, with olive oil). How I love it when it's tasty, and besides, it's very healthy! Just a little bit of juice came out of the tomatoes, the cheese softened a little from the tomato heat, and this mixture of tomato juice, olive oil and cheese is so delicious. This dish, both hot and cold, is a great addition to steaks, fish, shrimp, chicken or just a piece of good bread. The next day I cooked "for an encore".

Ingredients

• Tomatoes, cut in half each (preferably meatier ladyfingers, rum)
• Parsley greens, finely chopped
• Garlic, finely chopped
• Goat soft cheese (type)
• coarse salt
• Black ground pepper (optional)
• Olive oil (optional)extravirgin)

Cooking

In a frying pan:

Warm up the olive oil. Lay the tomato halves cut side down. Fry over medium-high heat for about 3-6 minutes on one side, then flip and fry for the same amount. The cooking time depends on the size and quality of the tomatoes. The fried sides should turn golden, especially around the edges.

Transfer the roasted tomatoes to a platter, cut side up, and sprinkle with salt, parsley/basil and garlic. Crumble goat cheese on top. Sprinkle with freshly ground black pepper, if desired. Just a little sprinkle with olive oil (rather for beauty and color).

Grilled:

Grease the grill grates with vegetable oil. Fry the tomatoes for about 10-15 minutes on direct high heat (direct high), and then, as described above, you only need to sprinkle b about plenty of olive oil.

Grilled vegetables are at the same time a great appetizer, an excellent side dish for meat or fish, and a light independent dish that can be served even for dinner without fear of harming your figure. You can cook a dish both outdoors on a fire and at home, using a grill pan or other suitable kitchen gadget.

How to grill vegetables?

Grilled vegetables, whose home recipes can be found below, are amazingly tasty and can outshine any gourmet delicacy in terms of their characteristics. The main thing is to approach the matter correctly and, adhering to the established rules, effectively implement the chosen technology. First of all, you need to know how to prepare vegetables for grilling and familiarize yourself with the basic intricacies of frying.

1. Vegetables are washed and dried.
2. Large fruits are cut into slices 1.5 cm thick, and small ones are left whole.
3. It is preferable to salt the vegetable components only when serving, in order to avoid excessive juice separation before and during the heat treatment.
4. Grill vegetables until golden brown. Inside, a light crunch of fresh vegetable pulp is allowed.

How to pickle vegetables for grilling?

Fans of the natural taste of vegetable kebab can bypass this item. It will discuss how to prepare the right marinade for grilled vegetables. The laconic composition of olive oil and lemon juice does not need to be described, and when making more sophisticated compositions, as in this case, to get the perfect taste of the delicacy, you need to know the correct proportions of the components of the spicy mixture.

Ingredients:

• balsamic vinegar - 50 ml;
• vegetable oil - 30 ml;
• liquid honey - 10 g;
• dried basil and garlic - 1/3 teaspoon each;
• ground white pepper and salt - to taste.

Cooking

1. Mix all the ingredients in a bowl, pour over the vegetables with the mixture, mix.
2. After 20 minutes, you can fry the vegetables on the grill.

Grilled vegetables in the oven - recipe

You can quickly and easily cook grilled vegetables in the oven. The ingredients of the dishes can be baked without pre-marinating, or you can use the recipe below and prepare a harmonious spicy mixture. The composition of the latter is allowed to be selected to taste, replacing some spices with others or adding new ones.

Ingredients:

• eggplant and bell peppers - 3 pcs.;
• tomatoes - 5 pcs.;
• bulbs - 2 pcs.;
• champignons - 200-300 g;
• apple and balsamic vinegar - 15 ml each;
• vegetable oil - 50 ml;
• liquid honey or sugar - 15 g;
• pepper and salt - to taste.

Cooking

1. Vegetables and mushrooms are cut into slices.
2. Mix the remaining components, season the vegetable mass with the resulting mixture and leave for 20 minutes.
3. Spread the vegetables on the grill and bake in the oven at 200 degrees for 30-40 minutes.

How to fry vegetables on a grill pan?

It is even easier to fry vegetables on a grill pan. With this unit in stock, you can start cooking a healthy meal at home without hesitation. However, you need to be prepared for the fact that during the heat treatment the contents of the container will smoke, so it is preferable to turn on the hood in advance.

Ingredients:

• zucchini and bell peppers - 2 pcs.;
• onion - 1 pc.;
• soy sauce - 20 ml;
• vegetable oil - 20 ml;
• lemon juice - 10 ml;
• sugar - a pinch;
• pepper and salt - to taste.

Cooking

1. Zucchini and peppers are cut into portioned slices, laid out alternately on an oiled pan and fried on both sides.
2. A large onion is chopped, salted, sprinkled with sugar and fried after cooking all the vegetables at the end of the process.
3. Ready grilled vegetables are poured with a mixture of soy sauce, lemon juice, salt and pepper.

How to cook grilled vegetables on the grill?

By cooking grilled vegetables on the grill, you can not only get an amazing taste, fragrant dish, but also preserve the maximum of useful elements contained in vegetable slices and almost always destroyed during other types of heat treatment. When baking the components on skewers, you can maintain their integrity and thereby save a maximum of juices. With this design, pickling is not required, which is practically indispensable if you cook the snack in slices.

Ingredients:

• eggplant, bell peppers - 3 pcs.;
• onions and garlic cloves - to taste;
• champignons - 300 g;
• lemon juice and vegetable oil - to taste;
• salt and pepper - to taste.

Cooking

1. Vegetables and mushrooms are strung on a skewer and baked over smoldering coals, turning over.
2. Mix lemon juice, oil, herbs in a bowl, salt and pepper the mixture to taste.
3. Grilled vegetables on the grill are served with dressing.

Grilled vegetables on a charcoal grill - recipe

It is convenient to bake grilled vegetables on a grill over smoldering coals. Smaller specimens of the same thickness can be left whole, baked and served with sauce, while the rest are preferably cut and pre-marinated. The composition of the spice mixture should contain at least vegetable oil and lemon juice.

Ingredients:

• eggplant, zucchini, peppers - 3 pcs.;
• onions and tomatoes - 2 pcs.;
• champignons - 300 g;
• lemon juice and oil - to taste;
• garlic - 1 tooth;
• dry herbs (optional) - to taste;
• salt and pepper - to taste.

Cooking

1. Oiled whole or pickled chopped vegetables are laid out on a wire rack and baked over coals.
2. Combine lemon juice and oil, add crushed garlic, herbs, salt and pepper.
3. Pour dressing over grilled vegetables when serving.

Grilled vegetables in an air grill

The following recipe is for the happy owners of an air grill. Grilling vegetables with this kitchen gadget is as easy as cooking in the oven or in a frying pan. You just need to spread the slices in a single layer on a piece of foil placed on the top rack of the device and brown for the recommended time.

Ingredients:

• eggplant, zucchini, peppers - 2 pcs.;
• cherry - 6-8 pcs.;
• vegetable oil - 50 ml;
• balsamic vinegar - 25 ml;
• garlic - 1 tooth;
• Italian herbs - 1 tbsp. the spoon;
• salt and pepper - to taste.

Cooking

1. Grilling vegetables begins with their preparation. Washed and dried specimens are cut into slices and seasoned with a mixture of the remaining components from the list.
2. The slices are placed on foil in an air grill and browned at 230 degrees for 20 minutes on one side and another 10 on the other side.

Grilled vegetables in foil

Grilled vegetables at home can be made as healthy as possible by cooking in foil. The absence of a blush is compensated by the amazing juiciness of the components, which, exchanging juices during the heat treatment, acquire incomparable taste characteristics and an amazing aroma.

Ingredients:

• vegetable mix;
• vegetable oil - 50 ml;
• lemon juice - 1 teaspoon;
• garlic - 1 tooth;
• dry herbs - 1 tbsp. the spoon;
• salt and pepper - to taste.

Cooking

1. Combine oil, lemon juice, herbs, garlic, season the mixture, mix.
2. Vegetables are cut into slices, poured with a spicy mixture and spread on foil cuts.
3. The edges of the foil are folded up, sealed and placed on a wire rack over the coals for 20-30 minutes.

Grilled vegetables in the microwave - recipe

If your microwave oven is equipped with a grill, then you can cook delicious roasted vegetables in it. To do this, the selected ingredients are properly prepared, marinated for 20 minutes in a spicy mixture of oil and lemon juice, or by adding other ingredients to it to make the taste of the snack brighter.

Ingredients:

• vegetables of your choice;
• vegetable oil - 50 ml;
• lemon juice - 1 tbsp. the spoon;
• spices - to taste;
• salt and pepper - to taste.

Cooking

1. Vegetables are cut into slices 1-1.5 cm thick.
2. Pour the mass with a mixture of oil and lemon juice, seasoned to taste, let it soak.
3. Place the slices on a wire rack and bake the grilled vegetables in the microwave in the appropriate mode until the desired browning.

Grilled vegetables in multibaker

Delicious and ruddy vegetables will turn out on an electric grill or in a multi-baker. To do this, the device is properly prepared by installing a suitable panel and ensuring that the device is heated to the desired temperature, and after that the chopped vegetables are laid and cooked until golden brown and soft, turning once in the process.

Ingredients:

• vegetables of your choice;
• vegetable oil - 20 ml;
• spices - to taste;
• salt and pepper - to taste.

Cooking

1. Prepared vegetable slices are sprinkled with oil, seasoned to taste and laid out on a heated panel of the device.
2. Cover the lid and cook the contents for 10 minutes.
3. Turn the vegetables over and continue cooking the same amount.

Summer is a hot time, a time of rest, light food, fruits and vegetables. It's great when you can combine relaxation with the preparation of delicious and light summer food. This recipe is primarily for those who relax with a grill in nature. Well, if you are eager to relax, but they don’t let you in, you can arrange such a summer lunch-dinner at home. You only need one large grill pan, or you can use two. And of course, summer vegetables to your taste. In order for the vegetables to turn out juicy inside, not to burn and not to dry out on the outside, and at the same time to be well fried on the grill, I’ll tell you a few simple secrets a little further. If you liked this recipe, see the others.

Ingredients:

• 1 medium zucchini;
• 1 tomato;
• 1 bell pepper;
• 2-3 champignons;
• 1 onion;
• lettuce leaves, greens for decoration;
• 3 cloves of garlic;
• salt, pepper to taste;
• a little olive or refined sunflower oil to taste.

How to cook grilled vegetables