Grilled vegetables are the best. Grill, vegetable

05.02.2023 Snacks

From early spring to late autumn, we try to get out into nature to fry juicy pieces of meat on an open fire, bake vegetables and take a break from the bustle of the city in a pleasant company. It is grilled vegetables that go well with all types of meat or fish, and they are incredibly tasty on their own.

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

Ajapsandal or grilled vegetable salad + baked champignons

A dish of Caucasian cuisine of vegetables cooked on an open fire is incredibly tasty due to the fact that vegetables and herbs, spices and seasonings are correctly selected. Prepared as a salad. All vegetables are first grilled over charcoal grills and then peeled, chopped and mixed into an excellent vegetable dish. Lightly seasoned, slightly warm, very aromatic salad. These 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.;
A little salt and pepper.

Cooking:

1. The brazier should not be very hot, the coals should be a little “covered” with ashes. It is at this temperature that the vegetables are evenly baked.

2. Put all vegetables except tomatoes whole on the grill and bake evenly, turning regularly so that they do not burn too much.

4. While the vegetables are baking, prepare a large pot with a tight lid, this is necessary so that the vegetables “steam” and then the skin easily peels off them.

5. Tomatoes are removed first, then vegetables in turn, as they are cooked. Let them stand for about 15-20 minutes, then remove the skin and burns, and the latter should not be removed too carefully, they contain the whole taste of the dish.

6. In the meantime, the vegetables are cooling on the coals, you can bake the mushrooms, pre-marinated 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 remove the core, cut it into the same pieces.

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

9. Chop any fresh greens of your choice 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 make the perfect side dish for pork skewers, or.

Delicious vegetable kebab recipe - video

Fresh air, barbecue and fragrant 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 great 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 over 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 a modern stove have a grill or convection, which will greatly help in preparing 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 all year round.

1 small zucchini;
300 gr. fresh cauliflower;
2 medium eggplants;
2 sweet peppers;
2-3 tomatoes;
1 sweet onion;
A few cloves of garlic;
A small jar of canned pineapples;
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 bowl.

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

3. Cut zucchini and eggplant into thin slices and transfer to a bowl.

4. Sweet pepper (possible with the addition of hot pepper), peeled and cut into arbitrary pieces.

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

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

7. Put the form in a 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 at the table right in it. Such grilled vegetables can be served on the festive table and they will definitely become its main decoration.

Vegetable kebab with Adyghe cheese, cooked on the grill

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

For cooking you will need:

2 small zucchini;
3-4 ripe but firm tomatoes;
2 eggplants;
2 sweet peppers;
300 gr. Adyghe cheese;
A little 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. Cut zucchini and eggplant into rings, zucchini can be cut a little thicker, unlike eggplant.

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

4. Ripe but elastic tomatoes are cut into thick rings, if they are made too thin, they may fall off the skewer.

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

6. Drizzle the seasoned vegetables with the sunflower oil and mix thoroughly so that the seasonings and oil get into each piece.

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

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

It is best to serve directly on skewers, in portions, so that the dish looks appetizing. I want to make a warning right away, when you cook grilled vegetables in this way, with a high probability all the neighbors in the country will come running for a delicious smell, so cook more right away. Bon appetit and rest!

Original vegetable kebab with corn and mushrooms

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

For cooking you will need:

Mushrooms (any) - 300 gr.;
Small zucchini - 1 pc.;
Small tomatoes - 6 pcs.:
Corn - 1 cob;
Fresh garlic - 2-3 cloves;
A little 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 salt, freshly ground pepper and your favorite spices to taste.

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

3. Cut the corncob into 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. Lubricate vegetables with prepared spicy oil and arrange on the grill.

Grill vegetables until tender and can be served with fragrant butter.

Grilled vegetables at home in a pan - video recipe

If you do not have the opportunity to get out into nature or a cottage with a barbecue, do not despair. Delicious and rosy grilled vegetables can be prepared at home. For a good example, I'll show you this video. Here, vegetables are deliciously marinated and perfectly fried on a homemade grill pan. The result - just lick your fingers.

Potatoes with layers of fat, baked on the grill

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

For cooking you will need:

600 gr. young potatoes;
200 gr. lard (possible with meat streaks);
A little salt and black pepper.

Cooking:

1. Young potatoes of a small size are best suited for cooking, they can even not be peeled, they will bake and crunch appetizingly.

2. Cut the potatoes into rings of small thickness.

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

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

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

6. Spread the 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, you can use smoked bacon instead of salted bacon, or replace it with slices of fatty bacon.

The simplest grilled vegetables are grilled zucchini

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

For cooking you will need:

Zucchini - 1-2 pcs.;
A little 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. The fruit should be cut off the tips and cut each zucchini lengthwise into 4-6 parts, depending on the size.

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

3. Lay the vegetable slices on the grill over the coals, and cook for about 8-9 minutes on one side, then turn over and bake for about 4-5 more minutes. At the same time, the 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

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

For cooking you will need:

2-3 large eggplants;
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 large 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 Provence herbs to taste and mix everything well.

4. Put the boats on the grill, generously grease with the previously prepared sauce.

5. Eggplants are cooked 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 in portions, inside the eggplants a very tender and fragrant pulp is obtained. Onions and garlic are baked and become very tasty and not spicy at all.

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 of corn cobs and sweet onions will make the side dish for meat original.

For cooking you will need:

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

Cooking:

1. Peel off the husk and cut the onion into thick rings. Put the rings in a bowl, add a little water and apple cider vinegar. Leave for 15 minutes to marinate the onion.

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

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

4. Corn should not be peeled, but baked for about 25-28 minutes, constantly turning until cooked. When serving, do not forget to put softened butter and coarse salt next to the cobs.

In addition to the fact that you serve meat and a vegetable side dish cooked on the grill, do not forget about sauces that will go well with vegetables. It can be a simple sour cream sauce with herbs and garlic, sauces based on cheese or mayonnaise.

How to marinate vegetables deliciously for grilling - video recipe

Another important secret to cooking vegetables on the grill is an interesting and flavorful marinade. In this video, you will learn one of these marinades, which will perfectly complement the taste of vegetables and make your outdoor picnic unforgettable.

Grilled vegetables can be an appetizer, side dish, as well as an independent dish. Cooking is not necessary in nature, there are many different recipes for grilling vegetables on the grill, on the grill, and even at home in the oven or microwave.

The beauty of this dish is in its simplicity and unusualness. How to make grilled vegetables on the grill?

For this we need:

eggplant
Tomatoes
bell pepper
Hot pepper
Parsley
Dill
cilantro
green onion
Sunflower or olive oil
Pepper

How to cook grilled vegetables on the grill.

We string eggplants on a skewer, without peeling or cutting.
Do the same with the tomatoes.
After that, bell pepper.
To add a special piquancy to the dish, put on a skewer hot pepper Spark.
Now that all the vegetables are ready, throw them on the fire. It's on fire. It is very important here, in order to properly prepare this dish, the fire must be the first, it must be strong, maximum. So that vegetables acquire the color of charcoal.
We put our vegetables on fire.
To clean the vegetables well, you need to dip them in cold water, then remove and remove the very burnt skin, which will easily peel off.
Tomatoes are fried first. If they do not fall off the skewer, then you need to fry them more.
We throw off the finished tomatoes from the skewer into cold water, in the same place we clean off the burnt skin. Thanks to this trick, it can be easily cleaned. We cut them into cubes.
Eggplants are ready next. In the same way, we throw it into the water and clean it, and then we also chop it into cubes and throw it at the tomatoes.
Lastly, remove the peppers and pepper from the fire. We clean. The most important thing is the juice inside the bell pepper. We pierce the pepper and pour it into a dish with chopped vegetables.
Finely chop parsley, dill and cilantro. Add to vegetables.
Add a little pepper, a little mixture of herbs, if any.
Then add oil and mix everything. Vegetable salad on fire is ready.

How to pickle and fry delicious grilled vegetables at home.

It's quick, easy, and most importantly, delicious. For this we need:

Eggplant - 1 pc.
Zucchini - 1 pc.
Bulgarian pepper - 1 pc.
Champignons - 5-6 pcs.
Onion - 1 pc.
Purple onion - 1 pc.
Tomato - 1 pc.
Chili pepper - 1 pc.
Garlic - 4 cloves

To marinate vegetables on the grill, you need the following ingredients:

Pepper mix
Vegetable oil
Soy sauce
rosemary fresh
Red Seasoning: Either Paprika, Chili Pepper or Barbecue.

Let's start.

Cut the zucchini, eggplant, tomato and onion into rings of 1.5-2 cm.
Cut the mushrooms in half, this will be enough.
Bulgarian pepper cut into triangles.
Next, we need to marinate it all. To do this, add vegetable oil.
Add soy sauce.
Then add a mixture of peppers and be sure to salt.
Next add rosemary. It will give the dish a very good taste to vegetables.
Cut 4 cloves of garlic into thin slices and also add grilled vegetables to taste.
You can add a little chopped chili pepper for a spicy taste.
In order for the vegetables to be red and beautiful, add paprika.
Now mix the vegetables well and let stand for 5 minutes so that the vegetables are marinated.
Heat up the grill pan. If it is not there, fry on a regular one.
Fry the vegetables until a beautiful lattice appears. This is literally 1 minute and turn over to the other side.
Put all the fried vegetables on a baking sheet. Pour the spicy marinade that remains from the vegetables into a baking sheet so that it adds flavor even more. And put in the oven for 8-10 minutes until ready.
Take the vegetables out of the oven and put them on a plate. You can eat. Bon appetit!

Let's cook a delicious, and most importantly, a varied vegetable kebab on the grill.

We will have two types of barbecue. We will marinate the first one, and we will not have the second type of barbecue.

Ingredients:

eggplant
bell pepper
zucchini
Tomatoes
Champignon
Corn
Basil
Rosemary
Marjoram
Thyme
Allspice
Garlic - 4 cloves
Sour cream - 1 cup
Mustard - 2 tbsp. spoons
Lemon
Vegetable oil

How to cook marinated kebab:

For the marinade, mix a glass of sour cream with two tablespoons of mustard, garlic and spices.
Cut the eggplant into 1 cm thick rings.
Chop the bell pepper into triangles.
We cut the zucchini a little thinner than the eggplant.
We also cut the corn into rings 2.5-3 cm thick and add to the rest of the vegetables.
Let's add some tomatoes. If the tomatoes are not large, then put them whole, if they are large, then you can cut them in half.
We put the mushrooms whole, too, whole.
You can add some fresh basil to the vegetables.
Pour marinade over vegetables and stir.
Pour the lemon juice over the vegetables and mix again. And leave to marinate for at least six hours in a cool place.

Let's prepare the second barbecue:

We also cut all the vegetables.
Add vegetable oil, spices and juice of half a lemon.
We mix.

Then we kindle a fire, string on a skewer, a shish kebab that was marinated, a shish kebab that was not marinated with lard. We alternate eggplant, mushroom, tomato, pepper, etc.

Several skewers can be made fatter by adding lard to the vegetables.

If the eggplant and zucchini are ready, then the kebab can already be removed and served.

We got a delicious colorful skewers.

What vegetables can be grilled? Any vegetables you like are suitable for roasting.

Ingredients:

Champignon
Carrot
vegetable marrow
Broccoli
bell pepper
Black pepper
dried garlic
Balsamic vinegar
Olive oil
dried basil

Cooking method:

Cut mushrooms in half.
Divide the broccoli into small florets. It turns out delicious on the grill.
Zucchini cut into rings 1-1.5 cm.
Cut the carrots into rings about 2 cm thick.
Cut the onion either into rings or cut into 4 parts.
Chop bell pepper into large triangles.

Let's make a marinade:

Mix honey, oil and vinegar.
Add salt, dried garlic, dried basil and black pepper. And we mix.
We pour vegetables. We mix. We leave our vegetables to marinate for half an hour.
Put the vegetables on the grill and fry for 5-10 minutes on each side.

Our grilled vegetables are ready. Bon appetit.

It is a mistake to assume that vegetarians and people who are forced to give up meat will not be able to fully enjoy trips to nature. Grilled vegetables baked on a fire will bring them no less gastronomic pleasure from a picnic; the recipes of which we will consider in detail. Roasted and smelling of smoke, they turn out to be very tasty and enjoy no less success among vacationers than the traditional kebab for picnics.

The recipe for grilled vegetables is also useful for people on a diet. Baked vegetable pieces, with excellent taste, remain one of the least high-calorie dishes that can be prepared at a country picnic. Actually, this dish baked on the grill is also suitable for children's celebrations, because meat is too heavy food for the delicate stomachs of babies, but vegetables are perfect!

It's nice to treat yourself and your loved ones to tasty treats baked on coals, and for this the presence of a forest clearing is not necessary - you can also in your own kitchen. True, for these purposes you need a grill pan.

Whatever products you are going to cook, it will be more convenient if they are cut into portions. So the risk of getting dirty is much lower, and it is much more convenient to cling slices to the fork.
The grate on which small vegetable portions will be cooked should be clean, just like the vegetables themselves.
Strictly control the whole process, do not leave the barbecue unattended for a long time, otherwise only coals may remain instead of a fried treat.

Charcoal vegetables “Cornucopia”

Ingredients

- 4 things. + -
Eggplant - 3 pcs. + -
- 2 pcs. + -
zucchini squash - 2 small fruits + -
- 5 small heads + -
— half a citrus + -
- half a bundle + -
cilantro - half a bunch + -
- 50 ml + -
- 2 heads + -
— 4-5 pcs. + -
White wine - half a glass + -
- taste + -
— by preference + -

Grilled vegetables step by step

Perhaps, those who think that baked garden gifts are boring and tasteless just don’t know about our grilled vegetable recipe yet. Bright, with a distinct garlic aroma, these products can become the centerpiece of any out-of-town trip.

How to prepare vegetables for frying

To cook vegetables on a fire, pre-prepared fruits and greens are well washed and excess moisture is removed with a towel.
Remove the grainy cores from peppers and eggplants and chop each product into four parts.
We cut the zucchini into longitudinal strips, and the tomatoes into circles.
We clean the onion from the husk and pierce it with a toothpick or a match (so the taste of their specific juice will be fully transferred to other components)

To make the dish even more appetizing, we will marinate our vegetable mixture. Of course, the dressing will be different from the barbecue one, but it is necessary so that the sliced \u200b\u200bvegetables are soaked as best as possible and become fragrant and juicy.

Preparing marinade for grilled vegetables

To do this, we clean the garlic and cut it very finely or push through the garlic.
Greens (cilantro and parsley) chop and pour into a bowl.
We also put garlic slices there and squeeze the juice of half a lemon.
Pour the resulting mixture with wine and oil. Mix well and add salt and ground pepper.

How to pickle vegetables and fry them properly

Place the vegetable pieces in a deep saucepan and evenly pour over the marinade. Here the principle is the same as in the preparation of meat: the longer they stand, the better they will soak. Ideally, it would be good to season our grilled vegetables, the recipe of which we are studying, five to six hours before roasting them on the grill.

Put the pieces soaked in marinade on a clean wire rack. It is better to take it without a top so that the slices can be turned over and removed as they are ready - after all, different vegetables are not baked at the same time, but depending on their size and texture. We spread the resulting yummy as it is ready on a dish decorated with lettuce leaves.

Hearty and very attractive in appearance, this dish will be the highlight of country trips, picnics or cozy family dinners (do we remember that they can be cooked at home?). And, probably, for the first time, you will be able to enjoy the taste of food without being tormented by remorse because of its calorie content or harmfulness.

Secrets of cooking delicious grilled vegetables

It will turn out very tasty if you sprinkle vegetables on the coals with sesame seeds (this component can be found in almost any store or counter with spices).
A couple of minutes before removing the slices from the grill, sprinkle them with grated cheese - this will make them even more appetizing. You can add other gifts of the summer cottage that you like to the above recipe.
Grilled asparagus is excellent, but you should not experiment with cucumbers - their taste is definitely neutral, and most of the juice is simply evaporated.

Grilled vegetables recipe, cooking with the chef

Double pleasure: sauces for grilled vegetables recipe

Our treat is good in itself, but there is nothing that could not be made even better! You can supplement and increase the sensation that the dish will surely make with the help of interesting and simple dressings.

Natural yogurt whipped with finely chopped herbs is a versatile option that everyone loves. Don't forget to salt the mixture.
Sour cream, mixed with brynza and mint, will give no less rich taste sensations with minimal time spent.
A sauce of sour cream, a small amount of herbs and finely chopped olives and black olives will suit all vegetables on the fire and will serve as an excellent addition to the main dish.

It is healthy to eat, but at the same time not limited to an ascetic stingy menu - this is definitely about our recipe! We are sure that you will definitely appreciate the simplicity, exquisite taste and ease of roasting vegetables on a fire!

While the meat is languishing in the marinade, it's time to grill vegetables, which can be not only a wonderful side dish for the main course, but also a great snack. Moreover, the grill helps to preserve the taste, aroma, and vitamins. Grilling vegetables is not so difficult, although there are some little secrets here.

What are we preparing?

It is best to choose seasonal vegetables grown in your area for roasting. The ideal option is strong fruits with good pulp, smooth and juicy.

Eggplant. If you plan to add the baked eggplant to the salad, then you need to bake it whole, regardless of size. If the eggplant goes to a side dish, then large fruits should be cut in half, and small ones should be cut into rings or slices.

Pepper. Both sweet peppers and chili peppers are suitable for grilling, the main thing is that the fruits have a smooth and dense skin. Peppers with an uneven surface will not cook well, and in thin-skinned varieties, the skin will quickly burst from high temperature. Chili peppers are usually baked whole, while sweet ones are cut in half or into slices.

Tomatoes.
Grilled tomatoes (regular or cherry tomatoes) must be firm but ripe. They can be baked whole or cut into rings.

Mushrooms.
When choosing mushrooms, make sure they are more or less the same size so they will fry evenly. And, of course, their hats must be clean and strong.

Corn.
For grilling, fresh corn is mostly used, not canned. Cobs should be strong, with juicy grains. For baking, the cob must be cleaned of leaves and cut into two or three parts.

Potato.
Potato tubers should be strong, ripe, without damage and sprouts. It is not necessary to peel the potatoes, just wash and cut into small rings or slices.

Onion.
Grilled bulbs should be juicy, with a smooth and dry skin. They should be free of green shoots, mold and soft spots. You can cut the onion into rings or break the scales into squares.

Pumpkin,zucchini, patisson.
Choose strong, clean, but not too heavy fruits, with tender flesh and without large seeds. It is better to cut the grilled pumpkin into slices, and the zucchini and squash into circles.

Garlic.
Grilled garlic is cooked for flavor rather than flavor. Before cooking, peel the slices from the husk, and then cut off the spine. Then you can bake the slices whole or finely chopped.

Carrot, turnip.
Ripe, tight vegetables of small size will have the best taste. Carrots are usually cut into circles, turnips - into slices.

Asparagus.
A thin stalk of asparagus can be bitter, so a meaty, medium-sized stalk is more suitable for grilling. In addition, in order for the asparagus to cook evenly, be sure to peel the bottom third of the stem.

How do we cook?

First of all, the vegetables must be washed and processed: peel, cut off the tails and remove the damaged areas.

Then you need to chop the vegetables and add spices. The delicate taste of vegetables is emphasized by rosemary, thyme and basil, but salt and pepper are best added just before serving so that there is no excess juice.

To prevent vegetables from sticking to the grill grate, it must be greased with oil. And to keep the juiciness of vegetables, they can also be smeared with marinade or olive oil with the addition of lemon or lime juice.

Vegetables can be cooked not only on a grill or on skewers, but also directly on the coals, after wrapping the fruits in food foil.

Vegetables cook quickly and burn very easily, so be sure to keep an eye on them as they cook.

To determine the readiness of vegetables, pierce them with a skewer or the tip of a knife. Most fruits need to be fried until they are completely soft. But some vegetables, such as asparagus, garlic and carrots, are meant to be tender and crunchy. soft only on the edge.

Grilled vegetables are usually served with sour cream or mayonnaise. You can also put chopped greens on top, sprinkle the dish with grated cheese or pine nuts.

Maria Silence especially for Village Club