With the advent of the May holidays, the outdoor picnic season is officially open. Everyone who has tried grilled vegetables at least once will forever become their fans. After all, this food has an amazing taste and incomparable aroma. These vegetables are great garnish for barbecue and an appetizer for alcoholic drinks. In addition, they are considered diet food.
Zucchini, eggplant, bell peppers, onions, asparagus, cauliflower, potatoes, carrots, tomatoes and even cucumbers are great for this. Mushrooms are especially good - it's just a delight.
If you just bake vegetables on the grill they will quickly lose moisture and be dry like rubber. To prevent this from happening, you need to prepare the right and tasty marinade. The editors will tell you about the three best recipes "So simple!".
How to cook grilled vegetables
Grilled vegetables in classic marinade
Ingredients
- 500–700 g of your favorite vegetables
- 200 g champignons
- 1 lemon
- a couple of sprigs of basil
- rosemary
- 3-4 garlic cloves
- 50 ml vegetable oil
- salt to taste
Cooking
- Start preparing the marinade for vegetables. Squeeze the juice of one lemon into a bowl. Wash the basil and rosemary and finely chop them. Pass the garlic through the press. Add garlic, herbs, salt and vegetable oil to lemon juice.
- Chop the vegetables and mushrooms and put them in a clean bag. Pour the marinade over them, tie up the bag and shake well. Leave to soak for 10-30 minutes.
- You can string vegetables on skewers or put them in a net and grill them like a barbecue. Bake them for 10 minutes on each side.
Grilled vegetables in honey marinade
Ingredients
- 500–700 g of your favorite vegetables
- 200 g champignons
- 4–5 st. l. honey
- 2 tbsp. l. soy sauce
- 2 tbsp. l. mustard
- 3-4 carnation florets
- 3–4 tbsp. l. vegetable oil
- salt to taste
Cooking
- Rinse vegetables and mushrooms well. If they look sluggish, before marinating fill them with water and let stand for one hour.
- To make this delicious marinade, place all the ingredients in a bowl and stir with a whisk until smooth.
- Chop the vegetables and mushrooms and put them in a clean bag. Pour the marinade over them, tie up the bag and shake well. Leave to soak for 15-30 minutes.
- Roast vegetables for 10 minutes on each side. This is a delicious snack for alcohol.
Grilled vegetables in wine marinade
Ingredients
- 500–700 g of your favorite vegetables
- 200 g champignons
- 1 glass of dry white wine
- 2 onions
- 2-3 bay leaves
- 2–3 tbsp. l. vegetable oil
- ground black pepper to taste
- salt to taste
Cooking
- Rinse vegetables and mushrooms well. If they look sluggish, before marinating fill them with water and let stand for one hour.
- Pass the onion through a meat grinder or chop with a blender. Add bay leaf, onion puree, ground black pepper, sunflower oil and salt to white wine. Salt is better to take a little. Mix everything well - and the marinade is ready.
- Chop the vegetables and mushrooms and put them in a clean bag. Pour the marinade over them, tie up the bag and shake well. Leave to soak for 20-40 minutes.
- Roast vegetables for 5-10 minutes on each side. They turn out very juicy and unusual in taste. By the way, with such grilled vegetables you get a very tasty pizza.
So I want to cook soon
Almost no outdoor picnic is complete without cooking over a campfire. Along with traditional kebabs, baked vegetables are also popular. You can just bake fresh vegetables. And you can significantly improve their taste if you know how to pickle vegetables for grilling. There are a huge number of recipes for marinades. Vegetables are marinated before and after roasting. In addition, grilled vegetables can be cooked at home - in the oven or on a grill pan.
Grilled vegetables with balsamic marinade
Two medium eggplants
Three sweet peppers
Five tablespoons of olive oil
Three to four garlic cloves
Juice of one lemon
Two to three tablespoons of balsamic vinegar
Salt or soy sauce
Two tea spoons of sugar
Black pepper
Chilli
Spices any to taste
Wash and clean vegetables. Pepper cut into three - four parts. Cut eggplant into strips lengthwise.
Sprinkle the vegetables with two tablespoons of oil and bake on the grill, frying on both sides.
Put the fried vegetables in a bowl.
Now you should prepare the marinade: fry coarsely chopped garlic in olive oil for about five minutes, add pepper, salt or soy sauce, lemon juice, vinegar, spices, mix and bring to a boil.
Pour marinade over vegetables and leave for two to three hours in a cold place.
Grilled pickled vegetables
small pumpkin
One red onion
One medium zucchini
Two bananas
One red bell pepper
One green bell pepper
Two hundred grams of mushrooms
Juice of one lemon
One onion
Soy sauce
Olive oil
Tomato juice
Garlic
Hot chilli pepper
Salt
Cut pumpkin into cubes, red onion - d olka, zucchini and eggplant - in rings, bananas - in circles, pepper - in strips, leave the mushrooms as a whole.
For the marinade, thoroughly mix all the necessary ingredients.
Pour the marinade over the vegetables and leave to marinate for two to three hours.
Roast pickled vegetables on the grill or on skewers.
In the marinade remaining after the vegetables, add a little butter and boil.
Drizzle vegetables with marinade sauce when serving. Rice can be served as a side dish.
Easy Marinade for Grilled Vegetables
Two tablespoons of olive oil
Fifty grams of balsamic vinegar
Salt and pepper to taste
Mix all components. Grease the grilled vegetables before frying with marinade and fry on the grill, additionally grease with the previously prepared marinade during cooking.
Grilled vegetables are not only tasty, but also healthy, because vegetables are not fried in oil. And a huge variety of marinades and sauces can make each preparation of vegetables exclusive.
Grilled meat is undeniably delicious, but what do you think of grilled vegetables? If you, like me, are extremely cute grilled vegetables, then below you can read how to make them so.
How to cook vegetables on the grill?
There are a lot of recipes for grilled vegetables, they differ in marinades and sauces with which they are served. The main condition for fried vegetables on the grill is the presence of this very grill - a grate and hot coals. The grate can be replaced with skewers, but this is not convenient in all cases. True, some people manage to cook grilled pickled vegetables at home, in the oven. To do this, prepared vegetables are wrapped in foil and baked in the oven for about half an hour. Imitation of grilled vegetables is not bad, but we will consider exactly how to cook vegetables on a real grill. After all, no stove can replace coals, a slight smell of smoke and a special charm that all dishes prepared in nature acquire.
Grilled vegetables in spicy soy sauce
Ingredients:
- eggplant - 1 pc.;
- chili pepper - 1 pc.;
- zucchini - 1 pc.;
- olive oil - 4 tbsp. spoons;
- champignons - 6 pcs.;
- carrots - 1 pc.;
- lemon juice - 4 tbsp. spoons;
- tomato juice - 250 ml;
- soy sauce - 4 tbsp. spoons;
- garlic - 2 cloves;
- onion - 1 pc.;
- butter - 20 g;
- salt to taste.
Cooking
First, make a marinade for grilled vegetables. To do this, finely chop the onion, chop the garlic, peel and chop the chili. Place chopped vegetables in a bowl, add salt, soy sauce, tomato juice, olive oil and lemon juice. We mix everything. Next, we prepare the vegetables that we will pickle: rinse, clean and cut them into large pieces. We send vegetables to the marinade and leave for 2-3 hours. After laying the vegetables on the grill (or strung on skewers) and fry until tender. Leftover marinade can be used to make a sauce for grilled vegetables. To this end, add butter to the marinade and simmer for 10 minutes over low heat until the excess liquid has evaporated. We taste the sauce, if desired, you can add a little sugar.
Mediterranean grilled vegetable recipe
Ingredients:
- any vegetables - 1 kg;
- vegetable (preferably olive) oil - 5 tbsp. spoons;
- garlic - 2 cloves;
- sea salt - to taste;
- rosemary - 1 pinch.
Cooking
Mix oil, crushed garlic, salt and rosemary. We clean and cut the vegetables, fill them with marinade and leave for a couple of hours. We bake, spreading the vegetables on the grill over hot coals.
Grilled vegetables with sheep cheese
Ingredients:
- tomatoes - 250 g;
- onions - 2 pcs.;
- green paprika pepper - 2 pcs.;
- sheep's cheese, canned in oil - 150 g;
- thyme - 2 tsp.
Cooking
We remove the bases of the stalks from the tomato, clean the paprika from seeds and partitions. Cut the tomatoes into 8 parts, cut the paprika into pieces. Peel the onion and cut into large cubes. Mix vegetables, thyme and sheep's cheese. Spread them on foil and bake on the grill for about 10 minutes.
grilled spicy vegetable recipe
Ingredients:
- shallots - 125 g;
- canned corn on the cob - 1 can;
- zucchini - 2 pcs.;
- vegetable oil - 40 g;
- herbs of your choice, type and quantity.
Cooking
We clean the shallots, cut the corn on the cob into pieces 3 cm long. Wash the zucchini, remove the remains of the flower and the stalk and cut into circles 1 cm thick. Lubricate the skewers with oil and string vegetables on them, alternating zucchini, corn and onion. Cook for 10 minutes, remembering to flip. We mix oil and herbs and grease the prepared vegetables with this composition.
Grilled vegetable garnish
The easiest way to cook grilled vegetables, of all listed. No marinades and tricks are required, because the vegetables themselves are delicious. You just need to fry them on coals, strung on skewers. You can do it with eggplant, tomatoes, peppers, whatever. Having strung whole vegetables on skewers, fry them until fully cooked, then remove the burnt skin, chop the vegetables and put them in a pot (pan). Add greens and bring a little more to readiness. Thus, it turns out a wonderful side dish, tasty and healthy.
In summer and autumn, we eat more plant foods that give the body lightness, a lot of energy, vitamins, minerals and other useful substances.
It is at this time that many people, especially vegetarians, are often interested in how to fry vegetables on a grill pan or cook delicious kebabs from them.
We will learn how to fry vegetable delicacies, having a similar frying pan in your arsenal, and treat yourself without harm to your figure!
What vegetables are suitable for grilling in a pan
Not every vegetable is suitable for grill pans: stale raw materials that have lost their juiciness, as well as overgrown products with a coarsened structure, are not suitable for it!
Only young and fleshy raw vegetables can be cooked in a grill pan, it is desirable that it be grown in your region.
As for the assortment, the following products are ideal for frying on a grill pan:
- Onion heads;
- zucchini;
- Eggplant;
- Corn cobs;
- shoots of asparagus;
- tomatoes;
- sweet peppers;
- Sweet potato;
- Pumpkin;
- Carrot.
The younger the vegetables are used, the tastier the finished dishes will be!
Here are a couple of grilled vegetable recipes to please yourself and loved ones with a light snack with a special flavor and aroma.
Grilled vegetables: recipe with mushrooms
Ingredients
- 1 young tomato, zucchini and sweet pepper;
- Champignons - 3 pcs.;
- Onion - 1 head;
- Garlic - 3 cloves;
- Dill - for sprinkling;
- lettuce leaves;
- A little pepper and salt;
- Olive oil.
How to fry vegetables on a grill pan
To cook juicy and fried, tasty and healthy vegetables, we stock up on a large grill pan and young raw materials. Cooking a delicious dietary dish is as follows:
Preparing vegetables for frying
We clean the onion, wash all the vegetables. We cut out the stem and the middle with seeds from the pepper, peel the zucchini from the skin. We cut the vegetables into wide (1.5 cm) circles, and the mushrooms into slices.
Preparing the grill pan
We apply a little oil to the pan, previously washed and dried, smearing it along the bottom with a kitchen brush. Putting it on medium heat, wait until it warms up well.
Before you start frying, make sure that the pan has started to smoke. Be sure to turn on the hood or open the window so that the house is not saturated with the pungent smell of the grill.
How to fry zucchini
First, fry the sliced \u200b\u200bzucchini, laying the circles on a hot bottom. We put unpeeled garlic with it to give aroma and taste.
Fry the zucchini with garlic for about 60 seconds, adding fire. You don’t need to move them from place to place, otherwise you will spoil the striped print!
When the vegetables are fried on one side, turn the circles over, salt and pepper. Put the finished mugs and garlic on a large dish and cover with foil. We bend its edges under the dish to preserve the juiciness of vegetables.
How to fry onions and mushrooms
Rinse the slightly cooled pan and wipe dry. Lubricating it again with oil, heat it up and put the plates of mushrooms and onion mugs. Fry, not forgetting to salt and pepper, transfer to a dish and also cover with foil.
How to Grill Tomatoes and Peppers in a Pan
We repeat the described procedures already with circles of pepper and tomatoes.
We spread lettuce leaves on a wide dish, put fried vegetables on them and sprinkle with dill. They can be served with mayonnaise, ketchup or any other sauce such as cheese or salsa.
Grilled vegetables with spices
Ingredients
- Pumpkin pulp - 300 g + -
- Eggplant - 1 pc. + -
- - 1 PC. + -
- - 2 pcs. + -
- — + -
- - 2 tbsp. + -
- - 2 tbsp. + -
- thyme and rosemary — + -
- — + -
- — + -
How to grill vegetables on a grill pan
Grilled vegetables will successfully replace fatty pork skewers for a vegetarian or a person who cares about their health. They can be cooked both outdoors and in a city apartment.
- We wash the peppers and eggplant, remove the seeds and stalks.
- We cut the pulp of the pumpkin into slices, the eggplant into circles, the peppers into long slices, and the onion into rings. The cut should have the same thickness - no more than 1 cm.
- We grease the pan with oil, heat it thoroughly, and fry each batch of vegetables separately. Put the prepared vegetables on a dish and hide under the foil.
Pepper, add salt, sprinkle with rosemary and thyme, and serve with sauces, such as:
sour cream sauce
Mix sour cream with dill and crushed garlic until smooth. Instead of sour cream, you can use thick kefir or yogurt without additives.
Olive sauce for roasted vegetables
Mix olive oil with dried or fresh rosemary, dill and thyme, lemon juice and honey to taste. For spiciness, you can add sliced hot peppers.
Fried vegetables served with different sauces will diversify your table during outdoor recreation or a friendly feast!
So, you have learned how to fry vegetables on a grill pan, and what are the subtleties of choosing raw materials and the frying process. It remains to try out the recipes in practice, and enjoy the unique taste of fried vegetables!
There are many recipes for grilled vegetables, they differ in marinades and sauces, with which these same vegetables are then served on the table. The main condition for grilled vegetables is the presence of a grill grate and hot coals. You can replace the grill with skewers, but this is not always convenient. You can even cook grilled vegetables at home in the oven. It turns out a good imitation of grilled vegetables. But still, the stove is not able to replace the coals and the slight smell of smoke, which gives dishes cooked in nature a special charm.
Baked vegetables on a grill pan. Watch the video recipe!
Grilled vegetables in soy sauce
If you are a fan of spicy food, then you will love this dish.
Ingredients:
250 ml tomato juice
1 pc. eggplant, zucchini, chili pepper, carrot, onion
6 champignons
by 4 tbsp. tablespoons lemon juice, olive oil, soy sauce
5 garlic cloves
butter
salt
How to cook grilled vegetables in soy sauce:
Make a marinade for the vegetables first. Peel the onion, chop finely, chop the garlic. Remove the seeds from the chili pepper and chop.
Place pepper, onion and garlic in a bowl, season with salt, tomato juice, soy sauce, olive oil and fresh lemon juice, mix well.
Prepare vegetables: rinse eggplant, zucchini and carrots, peel, cut into large pieces.
Select large mushrooms, wash and clean them. Put the vegetables and mushrooms in the marinade, leave for 2-3 hours.
After the specified period, arrange the pickled vegetables with mushrooms on a wire rack or string them on skewers, fry until tender.
Do not rush to get rid of the remnants of the marinade - prepare a sauce for ready-made vegetables from it. Add 20 g of butter to the marinade, bring the mass to a boil, then simmer over low heat for 10 minutes, the excess liquid should evaporate.
Taste the resulting spicy tomato-soy sauce. If required, add some sugar.
Vegetables can be served warm or cold, but the sauce is best served hot.
Grilled corn and zucchini
Ingredients:1 can of canned corn on the cob
2 zucchini
125 g shallots
40 ml vegetable oil
spices
How to cook corn on the grill:
Peel the shallots, cut large corncobs into 3-4 cm wide slices. Rinse the zucchini, remove the remains of the flower with the stalks, cut into 1 cm thick circles.
Oil skewers or wire rack, string or arrange vegetables, alternating between corn, onion and zucchini.
Cook for 10 minutes, turning the vegetables from time to time so they cook evenly. Mix a small amount of vegetable oil with herbs of your choice and brush the prepared hot vegetables with the resulting mixture.
Serve immediately. Grilled vegetables according to this recipe can serve as a good and healthy side dish for a meat or fish dish.
In the summer it is so nice to get out into nature and fry delicious meat on a fire, to which vegetables baked there are served as a side dish. And it seems that there is nothing tastier than this in the world. But what if it's out of season or the weather is bad?
And if the meat can be marinated and get a smoky flavor with the marinade, then for vegetables the grill can be easily replaced with an oven. The main thing is to know how to cook them correctly!
Grilled vegetables recipe in the oven
| Ingredients | Quantity |
|---|---|
| Bell pepper - | 3 pcs. |
| sunflower oil - | 2 tbsp. l. |
| cauliflower - | 1 head (small) |
| yam (sweet potato) or regular - | 2 large pieces |
| garlic - | taste |
| zucchini - | a couple of pieces |
| thyme - | optional |
| Time for preparing: 20 minutes | Calories per 100 grams: 85 kcal |
Vegetables prepared in this way are suitable as a side dish for any meat. The oven for this dish should have a grill mode - that's when they turn out to be quite summery and ideal in structure - slightly fried on top and crispy inside.
Vegetables on the grill
To cook healthy vegetables that even capricious children will eat, you can use a regular oven. And in order for appetizing strips to appear on them, you need to use a wire rack and cook on the grill mode.
Cooking such a dish is very simple and fast, and the result will please you very much! So, how to make grilled vegetables in the oven on a wire rack? Consider below.
- eggplant - 2 pcs.;
- tomatoes - 4 pcs.;
- pepper - 2 pcs.;
- balsamic vinegar - 10 ml;
- one head of onion.;
- mushrooms - 0.2 kg;
- olive oil - 30 ml;
- apple cider vinegar - 10 ml;
- Italian herbs - 1 tbsp. l;
- salt and other spices to taste.
Elapsed time: 1 hour.
Calories: 90.
- The herbs used in this recipe include garlic, thyme, rosemary, oregano, paprika, and basil. They are easily replaced by any other, more preferred ones;
- Mix vinegars with sugar, salt and herbs. Pour in the oil and mix the resulting marinade well so that the spices dissolve;
- Wash all fresh ingredients well and dry with a towel;
- Cut tomatoes with onions into circles up to 1.5 cm in diameter;
- Peppers, mushrooms and blue ones - in plates;
- Put everything in a deep bowl and season with marinade;
- Let the vegetables stand for 20 minutes so that they are saturated with spices;
- Turn on the grill mode in the oven and heat it up to 200 ° C;
- Put everything on a wire rack and put it in the oven. You can cover the grate with paper, but this is optional;
- Bake for half an hour and then eat while hot!
Grilled vegetable platter in marinade
As a marinade, you can use simple oil and spices. This is the fastest and easiest marinade, but what a flavor it gives!
Products:
- one young zucchini;
- large onion - 1 pc.;
- garlic - 2 cloves;
- vegetable oil - 4 tbsp. l;
- large eggplant;
- tomato - 2 pcs.;
- herbs - 2 tsp
Required time: 25 minutes.
Calories: 95 calories.
- Peel the garlic cloves and chop them finely. It is good to use a special press for this or a fine grater;
- Mix all spices and oil together. Mix well;
- Prepare everything: peel the onion and zucchini, wash and cut into identical circles. They should not be thick - up to 8 mm;
- Separate 1 tablespoon from the marinade in order to pour over the already prepared vegetables later;
- Dip all the chopped vegetables into the marinade and mix them well so that they are all covered with an even layer of dressing. If you keep them in the marinade for several hours or overnight, then they turn out to be much tastier;
- Spread parchment paper on a baking sheet. It is not worth lubricating it with oil, since the vegetables are already well flavored with it;
- Put everything on a baking sheet so that they do not touch each other;
- Send the baking sheet to the oven, which is heated to 200 degrees. Keep vegetables there for up to 15 minutes;
- They are ready when a crispy crust forms on them;
- Remove them from the oven and drizzle with the remaining dressing.
Grilled vegetable salad in the oven
Warm salads are very popular, but one option that everyone should definitely try is a salad of warm grilled vegetables. You can cook them both on an open grill and in a home oven.
- blue, bell pepper and zucchini - 1 pc.;
- any greens - ½ bunch;
- olive oil - 20 ml;
- lemon juice - 20 ml;
- asparagus - 300 gr;
- tomato - 2 pcs.;
- balsamic vinegar - 1 tbsp. l;
- salt to taste.
Time required: 40 minutes.
Calories: 90 kcal.
- Peel the blue ones in advance and cut into circles. Sprinkle generously with salt and leave for 15 minutes, thanks to this they will not be bitter;
- Cut the tomatoes into quarters;
- Cut the zucchini in half and then cut into thin strips. The skin can be left on if it is young;
- Cut the pepper into quarters, and then again across so that the pieces are not too large;
- Wash asparagus and greens;
- Make a dressing with vinegar, oil and spices. Send chopped greens there too;
- Rinse the eggplants from salt and put them on a baking sheet with the rest of the vegetables;
- Bake for 25 minutes at 180°C;
- Put the prepared vegetables in a dish and season with dressing;
- Eat salad warm with any side dish. Rice is especially good.
In order for the dish to succeed and have a pleasant taste and appearance, you must:
- Choose all products of approximately the same size. Otherwise, during the cooking process, they will look ugly and it will not be possible to cook them together, since smaller vegetables will bake faster and may lose their shape and appearance;
- Be sure to use herbs in the cooking process. They go especially well with rosemary and thyme;
- Only young and fleshy vegetables should be chosen. Then they will turn out extremely juicy;
- You need to choose vegetables to your taste, since they all bake perfectly both on the grill and in the oven. At the same time, any vegetable will be tasty and healthy, because it is prepared in a useful way and without excess oil.
It is especially pleasant to eat grilled vegetables from the oven on cold winter evenings, because they make you feel the approach of summer!
Loading...