If we go out into nature on weekends, then the rest will not be complete without mouth-watering kebabs. Fried meat is healthy and tasty, but additional snacks are highly desirable. Traditionally, it is customary to prepare a light and healthy salad of baked vegetables for barbecue, which perfectly sets off the taste of juicy meat.

Of course, making a salad of baked vegetables for a kebab is a little more difficult than making a simple cut of fresh cucumbers and tomatoes. But the taste of this dish will surpass all your imaginations. Having conjured a little with skewers over the barbecue, you will enjoy the extraordinary taste. Just imagine: barbecued vegetables, peeled and mixed with herbs and oil. Do you feel what flavor has gone? Then, rolling up our sleeves and taking an assistant, we get down to business.

Composition:

• Cherry tomatoes (20 pcs.) - you can use other varieties, the main thing is that the tomatoes are fleshy and not large
• Bulgarian pepper (2 pcs.) - if it is quite large, then it is just enough for a skewer
• Eggplants (4 pcs.) - preferably the same size and not very large, so that 2 pieces fit on a skewer
• Onions (2 pcs.) - any onion will do, but it is better to take salad varieties of white or Crimean red onions
• Herbs (bunch) - fresh parsley and dill
• Olive oil (3 tbsp. L.)
• Salt (to taste)

Preparation:

Also, put the washed and whole bell peppers lengthwise on a skewer, on which just two peppers should fit.

Wash the eggplants and string them along.

Peel the bulbs, rinse with water and also string it on a skewer, one skewer will be enough. If the onion is large, it is better to cut it into halves.

We put prepared skewers with vegetables on burning coals.

Turn the skewers regularly so that the vegetables are baked evenly on all sides.

Tomatoes are usually roasted first. When cooking, you should carefully monitor the tomatoes, as they can "jump" from the skewer. Therefore, you just need to lower one end of the skewer into a bowl and the tomatoes themselves will be in it.

If you're working with a buddy to make a baked vegetable salad, now is the time to work together. You need to quickly dip the baked tomatoes in cold water and peel off the skin, like gloves.

Cut the tomatoes into large pieces, if you baked cherry tomatoes, you can simply cut them into halves or even whole. Transfer them to a salad bowl.

Meanwhile, the turn of the pepper should come.

Drop the pepper into a deep bowl of cold water and gently pull off the top film.

Cut the pepper into large strips and transfer to the tomatoes in a salad bowl.

The next ones will be ready "blue". Their peel became even darker, and the flesh from elastic turned into more tender.

Eggplants must also be dipped in ice water, which will allow you to easily peel the burnt skin.

The peeled eggplants should be cut into medium pieces and carefully placed with the rest of the salad.

And lastly, remove the already baked onions. You should not bring it to full readiness and even more overcook it. It is much tastier if the onion heads remain slightly moist inside - this will add more spicy flavor to our dish. All the onion bitterness, if it was, has already disappeared, and the onion has become almost sweet, emitting divine smells.

Chop the onions into half rings or cubes with a sharp knife and add to a bowl.

Chop the pre-washed and well-dried greens and pour into a bowl with the rest of the vegetables.

Then, carefully so that the salad does not turn into porridge, mix everything and lightly add some salt. Do not overdo it with salt, as it can ruin the entire flavor of your snack.

The final accord is olive oil. Season with it an almost finished mix of baked vegetables. Now you should wrap a clay bowl with salad in a terry towel and leave to soak with taste and aroma.

As soon as the long-awaited shish kebab has arrived, we also serve our lovingly prepared, still warm and smoky-smelling salad of baked vegetables. Enjoy your meal!

This appetizer, organically complementing the shish kebab, will surely please all your guests. You can also show your imagination and practice fusion-style cooking. For example, add some garlic and hot pepper to a salad of baked vegetables if you like to eat hot. Or make a whole bunch of herbs by chopping greens masterly if you prefer aromatic dishes. Cilantro, basil, a little mint and hyssop are great.

The same goes for the composition of the salad. If you bake more zucchini or zucchini, champignons (it is better to lightly grease them with mayonnaise) and even young potatoes on a spit, then the taste of the dish will only benefit from these ingredients. Among other things, eating a kebab with baked vegetables will do your body a good service. After all, you will eat juicy, but from that completely unhealthy fried meat a little less. This means that you will not feel the heaviness of overeating. Let outdoor recreation be only a joy.

You can grill anything from vegetables to fish, but it's no secret that many of us often limit ourselves to meat alone. No doubt, a juicy pork steak or a fragrant shish kebab, but straight from the coals is almost the best thing that can happen to you in the fresh air, but grilled vegetables, believe me, are not much inferior to other grilled and barbecue hits. You can grill vegetables and serve them "as is", and it will already be very tasty, but if you go a little further and prepare a salad of grilled vegetables, it will be both a great appetizer, an excellent side dish, and an ideal alternative to meat for those who for some reason he doesn't eat it. You have eaten so much kebab that you can hardly breathe. Please taste some of this salad and you are guaranteed to feel energized!

Grilled vegetables can be cooked on any grill, barbecue or even a grill pan, but, in my opinion, a grill with a grate is best for these purposes. Grilling vegetables is best done early, when the grill is hot enough and too hot to grill meat or fish. So, let's start with the pepper - you need to bake it, placing it closer to the hot coals, and periodically turning it until the skin of the pepper darkens on all sides. During this time, cut the eggplant, onion and zucchini (you can take a small zucchini instead) into slices about 1 centimeter thick, grease the wire rack with a little oil, and put the vegetables on it. You can just remove the pepper from the wire rack and put it in a closed saucepan (or just twist it into a plastic bag), after about three minutes you can easily peel it off.

Of course, you can use other vegetables besides the ones mentioned in the recipe: grilled asparagus, green beans, green onions and leeks, mushrooms, young corn and even lettuce are great. Either way, fry the vegetables on both sides until the grill streaks appear, but don't let them burn - once the vegetables are ready, transfer them to a large bowl. Add the peeled peppers and cut into strips and the chopped tomato (if you like the taste of baked tomatoes, you can put it on the grill whole with the rest of the vegetables, but I like the tomato fresh).

After combining all the vegetables in a bowl, add finely chopped garlic and herbs, and if desired, add lightly toasted sesame seeds or chopped nuts. Prepare the dressing by whisking butter, vinegar and a little mustard with a fork, and seasoning it heartily with salt and pepper. Pour the dressing into a bowl of vegetables, mix all its contents thoroughly, and serve immediately - the grilled vegetable salad has its own charm, which is best manifested in the fresh air, when everyone is already hungry, meat is still far away, but here these, still warm, vegetables that smell so seductively of smoke.

A little tip for anyone going out on a picnic and going to grill vegetables. Mix the dressing in advance, pour it into a jar, add herbs, garlic and nuts - and you will save a lot of time, which can be spent in nature with much greater benefit and pleasure.

Warm grilled vegetable salad - it doesn't matter if it's cold outside!

Warm grilled vegetable salad - unusual and tasty

An outdoor picnic or other outdoor recreation is often associated with a flavored barbecue or juicy grilled steak. But on charcoal, grill or grill, you can cook not only meat, fish or chicken, but also vegetables with smoke. A warm salad of grilled vegetables will perfectly complement meat dishes and diversify the table.

And it doesn't matter if it's cold outside, rain, bad weather. Juicy salad vegetables can also be cooked on the electric grill. At the same time, the products are used very different, the main thing is that the fruits are not watery. Most often, zucchini, tomatoes, eggplants are chosen in a grilled vegetable salad. For a change add asparagus, mushrooms, onions, green beans.

Required products:

1. eggplant - 300 g (1 piece);
2. zucchini - 300 g (1 piece);
3. bulgarian pepper - 100 g (1 fruit);
4. tomato - 100 g (2 small);
5. onions - 50 g (1 head);
6. greens, sesame seeds;
7. salt, spices.

For refueling:

• olive oil - 20 ml;
• wine vinegar - 10 ml;
• mustard - 5 g.

Quantity: 4-5 servings.

On this page you will find the following recipes:

How to cook grilled vegetable salad: a step by step recipe with a photo

For baking vegetables, you can use a grill, barbecue, grill pan or a special grid. The recipe with a photo will help you prepare a bright fragrant warm grilled vegetable salad.

Prepare vegetables first. Peel the onion and cut into quarters.

Cut the tomato into four or six sectors depending on the size.

Eggplant, zucchini, peppers and my tomatoes.

Council. Zucchini and eggplant should be chosen young, with a thin skin.

Remove the stalk and seeds from the pepper. Cut the fruit into small strips.

Cut the zucchini and eggplant into rings about 1 cm wide. Do not cut off the peel.

Grease the grate with oil and put the cut blanks on it.

Council. The pieces should be about the same size to bake at the same time.

We bake vegetables until tender, turning over on the wire rack.

Council. A special charm to the finished pieces is given by the spectacular stripes remaining from the grill.

While the vegetables are being prepared, in a separate bowl, mix and lightly beat the ingredients for dressing: olive oil, mustard, wine vinegar, spices.

Pour the dressing to the fried vegetables, sprinkle with chopped herbs and sesame seeds. Mix gently.

Council. If you are preparing a dish in nature, then it is better to do the dressing in advance to save time.

Serve hot vegetable salad with kebabs, baked fish, chicken.

Recipe for a warm salad with vegetables and mushrooms

Grilled vegetables cooked with smoke will accentuate the flavor of meat or chicken. But a warm salad can also become an independent hearty dish if you cook it with champignons. We offer a simple recipe for such a dish.

Products used:

• champignons - 500 g (1 package);
• eggplant - 500 g (1 large fruit);
• zucchini - 500 g (1 piece);
• cherry tomatoes - 10 pieces;
• bell pepper - 1 piece;
• olive oil - 30 ml;
• balsamic vinegar - 10 ml;
• garlic - 2 cloves;
• fresh herbs;
• salt, seasonings.

Preliminary preparation time: 1 hour.

Total cooking time: 1.5-2 hours.

Quantity: 8-10 servings.

The advantage of grilling vegetables is frying without using a lot of oil. This method makes the dish dietary, low-calorie. A warm grilled salad with mushrooms will become a light and unusual side dish or an independent healthy dinner.

Recipe for Grilling Warm Vegetable Salad:

• We quickly rinse the champignons in running water and dry with a paper towel. We release the mushroom caps from the tough skin and pierce it with a toothpick in several places.
• Preparing the mushroom marinade. Peel the garlic, chop finely and mix with olive oil and salt.
• Pour the prepared mushrooms with marinade and leave for one hour.
• My vegetables. Cut off the very thick zucchini rind. Cut out the stalk of the pepper and remove the seeds.
• Cut the eggplant and zucchini lengthwise into slices 0.5-1 cm thick. Salt the vegetables and grill them on both sides. Cut into large pieces.
• Cut the pepper into strips 1-1.5 cm wide.

Council. To make the salad brighter, you can use yellow fruits.

• Fry strips of pepper, cherry and mushrooms, turning occasionally.

Council. It is important to ensure that the vegetables do not burn and spoil the taste of the finished dish.

• Put the grilled vegetables in a container, sprinkle with chopped herbs.
• Season the warm salad with balsamic vinegar and olive oil.
• We serve the dish warm.

Aromatic grilled vegetables served as a salad

Fragrant vegetables, grilled or barbecued, give a picnic a special charm. Smoky crisp, juicy flesh, effective serving ... Here's another recipe for this delicious dish.

Products used:

• young zucchini - 1 kg (4 pieces);
• small eggplants - 1 kg (4 pieces);
• bulgarian pepper - 0.5 kg (3-4 pieces);
• onions - 0.3 kg (3 heads);
• champignons - 0.2 kg (5-6 mushrooms);
• cherry tomatoes - 0.2 kg (6-8 fruits);
• green onions - 0.1 kg (6-8 feathers);
• fresh herbs - a bunch;
• garlic -1/2 heads (8-10 cloves);
• lemon - 1 piece;
• sea \u200b\u200bsalt, olive oil, black pepper.

Total time: 1-1.5 hours.

Quantity: 8-10 servings.

The recipe takes a little longer, but the result exceeds all expectations. The vegetables are soft and juicy, soaked in smoke. Avoiding the use of spicy marinade makes the dish dietary.

• We wash the prepared vegetables and dry them with a paper napkin, finely chop the greens.
• Garlic, do not disassemble into cloves and do not clean. My peppers whole.
• Cut the zucchini with the peel and the eggplant along the plates 1.5 cm thick.
• Peel the onions and cut into rings, 1 cm wide.
• Put the whole peppers on the wire rack first, as they take the longest to cook. Turn the vegetables over until they are lightly browned.

Council. Dark, slightly burnt, peels can be easily removed.

• Next, lay out the mushrooms and fry until dark golden on both sides.
• Fry green onion feathers no more than 2-3 minutes until soft.
• Cook the garlic on a wire rack without disassembling the head into cloves.
• Next, fry the onion rings on both sides, placing them on a wire rack in one layer. With this cooking method, all the bitterness is gone, and the rings become sweet and crunchy.
• It will take 6-8 minutes to grill zucchini and eggplant slices.

Council. It is convenient to turn over thin strips by covering them with a second wire rack.

• Put 2-3 cherry tomatoes in a plate with warm vegetables, sprinkle with herbs. Then sprinkle the dish with lemon juice, salt, pepper, season with oil.
• Mix the vegetables and immediately serve a warm salad to the table.

Grilled salad for barbecue

Delicious and, one might say, traditional Turkish kebab salad!

Ingredients for Grilled Salad for Barbecue:

• Eggplant (round, thick, large) - 2 pieces
• Hot red pepper (large) - 2 pieces
• Garlic - 2 teeth
• Olive oil - 5 tbsp. l.

Time for preparing: 30 minutes

Servings: 4

Recipe "Salad on the grill for barbecue":

We bake eggplants and peppers on the grill until tender (they should become soft, black).

Cut the eggplant in half

And we take out the pulp with a spoon, put it in a dish.

We clean the pepper with our fingers and send it to the eggplant

We shred the eggplants with a fork, peppers can be torn by hand or with a fork.
Do not grind vegetables.

Add garlic to them (on a grater or finely chop with a knife).
Add olive oil and salt, mix everything and serve with a kebab.

I learned to make this salad from a Turkish woman I know. Then I liked it so much that I forgot about barbecue (although I am not a meat lover, but sometimes I force myself). At home, like many Turks, not a single kebab has been complete without this salad for 2 years. You can also add to it a tomato baked on the grill, which is also very tasty. You can also add black pepper for flavor.
I tried to make this salad by baking vegetables both in the oven and on gas - it went into the trash. This is not to say that it is tasteless, relatively, but the taste is very different, and for those who have tried it on the grill, it will not be cooked differently. Try it for your health!

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Warm salad for barbecue

I first tasted this unusually tasty and simple salad at a corporate barbecue party. While the firewood was just burning out, and everyone was already drinking, one of the employees was busily spinning around the barbecue, stringing vegetables on skewers. I'm interested. And since then I will certainly prepare this salad every time we grill kebabs. Try it too! In addition, this dish can be prepared at home, as I did this time.

Ingredients for "Warm salad for barbecue":

• Eggplant - 1 piece
• Bulgarian pepper - 3 pieces
• Tomato - 3 pieces
• Garlic
• Greens (cilantro, parsley, dill)
• Vegetable oil
• Coriander (ground)
• Allspice

Time for preparing: 30 minutes

Recipe "Warm salad for barbecue":

These are essential products

Grill the eggplant and peppers until they are lightly charred. If you cook on the grill, then the vegetables must be strung on a skewer and cooked like a shish kebab.

This is what a baked pepper looks like.

Place the hot pepper in a plastic bag, tie it up and let the peppers rest. After that, it will be easy to remove the skin from them.

Tomatoes should also be grilled or grilled.
This is how our charred tomatoes look like. Remove the skin from them.

We take out the peppers from the bag, peel and cut into cubes.

We clean and cut tomatoes and eggplant in the same way.

Chop greens. The bigger, the better.

Mix vegetables, herbs, minced garlic, add pepper, salt and ground coriander.

We fill with olive oil, it is required very little.
Usually the salad is ready before the kebabs, goes great as a snack and often ends before the kebabs are ready.
Well, home-cooked is good, both as an independent dish and as a side dish.
Enjoy your meal!

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I really love a juicy, aromatic, delicious salad of vegetables baked on the grill. It is not difficult to prepare, but it is eaten very quickly. This dish goes well with meat, especially kebabs. Prepare a salad of baked vegetables and treat yourself and picnic lovers with a wonderful dish.

To prepare a salad of vegetables baked on the grill, you will need:

eggplant - 4 pcs.;

tomatoes - 3-4 pcs.;

bell pepper - 4 pcs.;

dill - 2 branches;

basil or other herbs) - 2 branches;

onion - 1 pc .;

garlic - 3-4 cloves;

vegetable oil - 3-4 tbsp. l .;

vinegar 6% or lemon juice) - 1 tbsp. l .;

salt, black pepper - to taste.

Put the vegetables on the grill and bake over hot coals on both sides.

Vegetables are baked very quickly. You can determine the readiness by the skin, if it is baked and easily removed, then the vegetables can be removed from the heat.

Cut all vegetables into equal sized cubes.

To the vegetables baked on the grill, add onion, chopped into half rings or cubes, finely chopped greens, you can use any greens you like) and garlic squeezed through a press, salt and pepper the salad. Pour in vinegar (vinegar can be replaced with lemon juice) and vegetable oil. Mix everything well.

A very tasty, mouth-watering salad of vegetables baked on the grill can be served immediately, or you can give it the opportunity to brew and be saturated with a fragrant marinade while the kebab is being prepared.

Grilled vegetables are an ideal dish for outdoor recreation. Eggplant, bell peppers, tomatoes, and onions can provide hundreds of options for side dishes and snacks. They can be fried on skewers and grill, marinated in sauces, spices and herbs. Charcoal food is capable of satisfying any gastronomic preference, since it is tasty, healthy and aromatic.

How to grill vegetables?

Grilled vegetables are recipes with which you can cook quite a few interesting and healthy dishes by choosing the right ingredients. Juicy and fresh eggplants, zucchini, peppers, tomatoes, onions and mushrooms are ideal for charcoal baking. They can be simply chopped coarsely and, seasoned with oil and salt, put on the wire rack, or pickled and strung on skewers.

1. In order for vegetables baked on the grill to please with juiciness, you need to observe the temperature regime and the sequence of laying out the products.
2. Porous vegetables are fried first: zucchini, eggplant. When baked whole, they must be pierced.
3. It is better to bake the potatoes on a skewer, wrapped in a slice of bacon: it will turn out delicious and low in calories, since the fat will drain onto the wire rack.
4. Peppers are best cooked whole: they will retain juiciness and aroma under the skin.
5. The easiest way to make a shish kebab is from vegetables on the grill: vegetables are cut, pickled in oil and lemon juice for a couple of minutes, strung on skewers and fried over coals.

A marinade for grilled vegetables is an important component for preserving the juiciness and aroma of products. It is prepared on the basis of wine, lemon juice and vinegar, adding spices and herbs. This marinade is appropriate for zucchini, eggplant and peppers. For potatoes, cabbage and tomatoes, dry marinades of thyme, basil, garlic and mint are often used.

Ingredients:

• eggplant - 25 g;
• zucchini - 250 g;
• tomatoes - 150 g;
• onions - 65 g;
• sweet pepper - 150;
• clove of garlic - 3 pcs.;
• dill - a handful;
• oil - 70 ml;
• balsamic vinegar - 20 ml;
• sugar - 5 g;
• water - 30 ml.

Preparation

1. Whisk the vinegar, sugar and water.
2. Add oil, garlic and herbs.
3. Coarsely chop the vegetables.
4. Pour the marinade over for 45 minutes.

Grilled vegetables are one way to get a fantastic side dish that requires a little oil and a pinch of salt. During the frying process, sugars are released from vegetables, which caramelize and give an extraordinary taste. The smoky aroma of haze and mouth-watering traces of the grill add zest to the dish.

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• onions - 2 pcs.;
• pepper - 2 pcs.;
• tomatoes - 2 pcs.;
• champignons - 10 pcs.;
• oil - 80 ml;
• salt - 10 g.

Preparation

1. Grilled vegetables on the grill should be equally fried, so they need to be cut no more than 1 cm thick.
2. Cut the pepper into strips, the mushrooms into plates.
3. Tomatoes, zucchini, onions and eggplants - in circles. Salt the eggplants for 15 minutes.
4. Grease all vegetables with oil, salt.
5. Place on a wire rack and cook for 10 minutes.

Grilled vegetables in Armenian

Grilled vegetables can turn into a spicy and juicy salad when cooked in Armenian. This method is very unpretentious and simple: you need to string whole vegetables on skewers and bake until golden brown. Peel soft vegetables, chop at random, season with spices, butter and lemon juice, and serve.

Ingredients:

• eggplant - 4 pcs.;
• bell peppers - 5 pcs.;
• clove of garlic - 5 pcs.;
• red onion - 2 pcs.;

• a bunch of cilantro;

• lemon juice - 40 ml;
• oil - 80 ml;
• ground black pepper - 5 g.

Preparation

1. String the eggplant and pepper on skewers.
2. Grill vegetables until the skins are charred.
3. Peel the finished vegetables.
4. Chop vegetables, add onion, garlic and cilantro, oil, pepper and lemon juice.

Delicious and extremely healthy. When cooked, they retain a maximum of vitamins and absorb a minimum of oil, which makes the dish relatively low in calories. Eggplants are recognized as a versatile barbecue product as they remain juicy even when baked for a long time and go well with any marinades and sauces.

Ingredients:

• eggplant - 2 pcs.;
• peanut butter - 60 g;
• lemon juice - 40 ml;
• clove of garlic - 2 pcs.;
• oil - 20 ml;
• fresh oregano - a pinch.

Preparation

1. Whisk the oregano, juice, pasta, and garlic in a blender.
2. Cut the eggplants into strips, brush with oil and grill for 5 minutes on each side.
3. Place on a plate, pour over the sauce.

It can serve not only as a side dish for a kebab, but also become a full-fledged dish if baked with pieces of bacon. The recipe is laconic, affordable and extremely tasty. You need to cut the potatoes into thin circles, string, alternating with lard, on skewers and, wrapped in foil, send to the coals. After 20 minutes, the foil must be removed.

Ingredients:

• potatoes - 8 pcs.;
• lard - 350 g;
• pepper - 5 g;
• rosemary - a pinch.

Preparation

1. Thinly slice the potatoes and bacon.
2. Season with pepper and rosemary.
3. Wrap in foil and bake for 20 minutes.
4. Then, remove the foil and cook without it.

A great option for a light and nutritious side dish. The dish will turn out tender and soft only from young and fleshy fruits. If available, the vegetable does not require long marinating and will cook in a matter of minutes. The classic dressing of garlic and fresh herbs is ideal as a marinade.

Ingredients:

• zucchini - 1.2 kg;
• head of garlic - 1 pc .;
• fresh dill - a handful;
• oil - 100 ml;
• goat cheese - 50 g.

Preparation

1. Combine garlic, herbs and oil.
2. Cut the courgettes into slices and marinate for 30 minutes.
3. Place on a wire rack.
4. Serve the grilled vegetables with goat cheese.

Cooking vegetables on the grill is varied and contains many technical secrets. Juicy tomatoes are usually skewered for 7-10 minutes. During this time, they will have time to soften and release juice, which will give the fruit a spicy fried taste. To prevent the vegetables from burning, it is appropriate to season them with oil, and season them ready-to-use.

Ingredients:

• tomatoes - 6 pcs.;
• oil - 60 ml;
• balsamic vinegar - 40 ml;
• basil sprigs - 3 pcs.;
• ground black pepper - 5 g.

Preparation

1. String the tomato halves on skewers, brush with oil.
2. Roast over coals for 10 minutes.
3. Combine the vinegar, pepper, oil and basil and drizzle over the tomatoes.

Bulgarian pepper on the grill is one of the leading dietary dishes. It contains the necessary vitamin reserve, has excellent taste and is quickly prepared. Baked bell peppers can be used to make an excellent vegetable snack by peeling and seasoning with sweet and sour sauce.

Ingredients:

• bell pepper - 6 pcs.;
• oil - 50 ml;
• rice vinegar - 20 ml;
• clove of garlic - 3 pcs.;
• fresh parsley - a handful.

Preparation

1. String whole peppers on skewers and bake until golden brown.
2. Peel, cut into quarters.
3. Combine the vinegar, oil, herbs, and garlic and pour over the vegetables.

The grill is a healthy alternative to high-calorie, fried food. Preparing a snack is easy: sprinkle the chopped vegetables with oil and place on the grill. Properly baked, they should retain a crispy texture on the inside and a ruddy appearance on the outside. A savory dressing will tie the dish together.