Warm salad on charcoal. Recipe for “Warm salad for barbecue.” Warm grilled vegetable salad - and it doesn’t matter if it’s cold outside

When you cook kebabs on the grill, you definitely need to think about the marinade. But marinade for vegetables on the grill or on the grill is not needed at all. They themselves turn out soft, juicy and aromatic. And at home, you should only make sure that all the ingredients are well washed, dried and ready for further preparation. You can also finely chop the greens in advance. Already at the picnic, while the grill is heating up, we begin to chop the vegetables: we do not touch the bell peppers, champignons and green onions, we will cook them whole; We cut the zucchini lengthwise into very thin, long strips, the eggplants - a little thicker, the onions - into rings of medium thickness, and we do not peel the garlic or separate it into cloves. Bell peppers take the longest to cook, so they can be put on the grill before slicing other vegetables. I also added champignons with them, but they cook much faster. Remember that the coals must be quite hot, otherwise the peppers will take a very long time to cook.
Bell peppers on the grill should eventually become completely black, then the skin can be easily removed from them, and a delicious, juicy, sweet pulp is revealed inside. Therefore, we turn the vegetables over on the grill as they turn black or, in the case of champignons, become very brown. Champignons on the grill They turn out magically delicious, with a rich mushroom flavor. Remove the mushrooms when they turn a little black.
In their place we put green onions, they cook very quickly, literally 3-4 minutes, so we constantly turn them over with tongs. Now you can quickly fry the garlic.
Remove from the grill when green onions on the grill will become soft and slightly blackened.
Roasting vegetables on the grill requires patience, but the results are worth it. Place some of the onion in the vacant space. Onions on the grill It is especially tasty, all bitterness disappears in it, sweetness appears and it remains just as crispy.
Fry the onions on the grill until they are slightly blackened, then turn them over to the other side. And the bell peppers are already ready. It is better to bring them completely black, but if you don’t have enough time, then even in this state they are very tasty.
Place the remaining onion rings.
Fry all the onions until fully cooked.
Now let's lay it out zucchini on the grill, for greater convenience, we covered them on top with another grill. At this point, there is no need to add heat; these vegetables no longer need high temperature. Fry for 4 minutes on each side until they are slightly blackened. Remove the zucchini and arrange the eggplants in the same way. You need to fry them very little, 1-2 minutes on each side, make sure they don’t burn, eggplants on the grill they arrive at the desired result quite quickly. Once cooked, remove from heat.
Now you know the recipes for grilling vegetables on the grill, all that remains is to serve them on the table. Each plate of barbecue vegetables should be sprinkled with chopped herbs, salt and pepper, lightly poured with olive oil, lemon juice and stir at the end.

There is another option for serving these magical vegetables. Vegetable salads are very popular when the weather warms up, so let's start cooking warm salad from vegetables on the grill or from grilled vegetables. What vegetables are added to the salad? Recipes for vegetable salads are quite varied, but we won’t bother and will add absolutely everything that we have already prepared. Salad with peppers, eggplants, zucchini, onions and green onions, champignons, fresh tomatoes and herbs - what could be better? Let's get started. Place all the prepared ingredients in a bowl, cut the tomatoes into large slices, sprinkle with herbs, pour in olive oil, salt and pepper.
Mix all ingredients well.
Salad of baked vegetables on the grill is ready! Light salads are also easy to prepare 😉 Since I already prepared it at home from leftovers, the photo of the vegetable salad will no longer be on a plastic plate :)

Vegetables on the grill, grilled vegetable salad. Brief recipe

At home, wash all the vegetables, peel and wash the onions. We do not separate the garlic into cloves; we wash it in the husk. Finely chop the greens.
At the picnic we prepare the grill. To roast vegetables in the grill, the heat from the coals must be strong.
Place a whole bell pepper on the grill and fry for a long time until completely blackened, turning constantly. When ready, remove.
At this time, cut the vegetables: onions - into thick rings, zucchini - lengthwise into long thin strips, eggplants - lengthwise into long strips, a little thicker.
Fry the champignons until lightly black on one side, turn over, and finish frying on the other. We're filming.
Fry the green onions and unpeeled garlic for 3 minutes, turning constantly until lightly blackened. We're filming.
Arrange the onions on the rack in one layer. Fry until lightly blackened, turn over and repeat the process. We're filming.
Place the zucchini in one layer. Also fry on both sides until lightly blackened. We're filming.
We repeat the same thing with eggplants.
Sprinkle all the vegetables in different plates with herbs, salt, pepper, pour olive oil, lemon juice and mix.
To prepare a salad of grilled vegetables, transfer the prepared vegetables to a salad bowl, sprinkle with herbs, add a tomato cut into large slices, pour in olive oil and lemon juice, salt and pepper and mix well. Fresh vegetable salads are easy to prepare.

Now you know how to cook vegetables on the grill and how to make a grilled vegetable salad. The most delicious food will go perfectly with them.

You can cook anything on the grill, from vegetables to fish, but it’s no secret that many of us often limit ourselves to just meat. There is no doubt that a juicy pork steak or aromatic kebab, straight from the coals, is perhaps the best thing that can happen to you in the fresh air, but grilled vegetables, believe me, are not much inferior to other grill and barbecue hits. You can grill vegetables and serve them as is, and it will already be delicious, but if you take it a little further and make a salad of grilled vegetables, it will be both a great appetizer, a great side dish, and an ideal meat alternative for those who... For some reason he doesn't eat it. You've eaten so much kebab that you can barely breathe. Please try some of this salad and you are guaranteed to feel energized!

Grilled vegetables can be cooked on any grill, barbecue or even grill pan, but in my opinion, a grill with a grate is best suited for these purposes. It is best to fry vegetables at the very beginning, when the grill is properly warmed up and is still too hot to cook meat or fish on it. So, let's start with the pepper - you need to bake it, placing it close to the hot coals, and turning it periodically until the skin of the pepper darkens on all sides. During this time, cut the eggplant, onion and zucchini (you can use a small zucchini instead) into slices about 1 centimeter thick, grease the grill with a little oil, and place the vegetables on it. You can just remove the pepper from the grill and put it in a closed pan (or just wrap it in a plastic bag), after about three minutes you can easily peel it.

Of course, you can use other vegetables besides those mentioned in the recipe: asparagus, green beans, green onions and leeks, champignons, young corn and even lettuce are great on the grill. Anyway, cook the vegetables on both sides until you get grill marks, but don't let them burn - once the vegetables are done, transfer them to a large bowl. Add the pepper, peeled and cut into strips, and chopped tomato (if you like the taste of baked tomatoes, you can put it on the grill whole along with the rest of the vegetables, but I prefer fresh tomatoes).

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

A little advice for everyone who is going on a picnic and intends 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 - and it doesn’t matter if it’s cold outside!

Warm grilled vegetable salad - unusual and tasty

A picnic in nature or other outdoor recreation is often associated with aromatic kebab or juicy steak cooked on the grill. But on coals, barbecue or grill you can cook not only meat, fish or chicken, but also smoky vegetables. A warm salad of grilled vegetables will perfectly complement meat dishes and diversify the table.

And it doesn’t matter if it’s cold, rainy, or bad weather outside. Juicy vegetables for salad can also be prepared on an electric grill. A variety of products are used, the main thing is that the fruits are not watery. Most often, zucchini, tomatoes, and eggplants are chosen for grilled vegetable salads. For variety, add asparagus, champignons, onions, and green beans.

Required Products:

eggplant - 300 g (1 piece);
zucchini - 300 g (1 piece);
bell pepper - 100 g (1 fruit);
tomato - 100 g (2 small);
onions - 50 g (1 head);
greens, sesame seeds;
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: step-by-step recipe with photos

To roast vegetables, you can use a grill, barbecue, grill pan or a special grill. A recipe with a photo will help you prepare a bright, aromatic, warm salad of grilled vegetables.

Vegetables must first be prepared. Peel the onion and cut into quarters.

Depending on the size, cut the tomato into four or six sectors.

Wash the eggplant, zucchini, peppers and tomatoes.

Advice. Zucchini and eggplant must be chosen young, with thin skin.

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

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

Grease the grate with oil and place the chopped pieces on it.

Advice. The pieces should be approximately the same size so that they bake at the same time.

Bake the vegetables until cooked, turning them over on the grill.

Advice. The spectacular stripes remaining from the lattice give the finished pieces a special charm.

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

Pour the dressing over the fried vegetables, sprinkle with chopped herbs and sesame seeds. Mix carefully.

Advice. If you are preparing a dish outdoors, it is better to make the dressing in advance to save time.

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

Recipe for warm salad with vegetables and champignons

Smoky grilled vegetables will highlight the flavor of meat or chicken. But a warm salad can also become a hearty dish in its own right 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.

Pre-preparation time: 1 hour.

Total cooking time: 1.5-2 hours.

Quantity: 8-10 servings.

The advantage of grilling vegetables is that they fry without using a lot of oil. This method makes the dish dietary and low-calorie. Warm grilled salad with champignons will be a light and unusual side dish or a healthy dinner on its own.

Recipe for grilling warm vegetable salad:

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

Advice. To make the salad more colorful, you can use yellow fruits.

Fry the pepper strips, cherry tomatoes and mushrooms, turning occasionally.

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

Place the grilled vegetables in a container and sprinkle with chopped herbs.
Season the warm salad with balsamic vinegar and olive oil.
Serve the dish warm.

Flavorful grilled vegetables served as a salad

Fragrant vegetables cooked on the grill or barbecue give a picnic a special charm. Crispy, smoky crust, juicy flesh, spectacular presentation... We offer another recipe for this delicious dish.

Products used:

young zucchini - 1 kg (4 pieces);
small eggplants - 1 kg (4 pieces);
bell 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 head (8-10 cloves);
lemon - 1 piece;
sea salt, olive oil, ground black pepper.

Total time: 1-1.5 hours.

Quantity: 8-10 servings.

The recipe requires a little more time, but the result exceeds all expectations. The vegetables turn out soft and juicy, saturated with smoke. Refusal to use a spicy marinade makes the dish dietary.

We wash and dry the prepared vegetables with a paper napkin, finely chop the greens.
Garlic, do not separate into cloves and do not peel. Wash the whole peppers.
Cut zucchini with peel and eggplants lengthwise into 1.5 cm thick slices.
Peel the onions and cut them into rings 1 cm wide.
Place the whole peppers on the grill first, as they take the longest to cook. Turn the vegetables until they are browned.

Advice. The dark, slightly burnt skin of the peppers can be easily removed.

Next add the champignons and fry until dark golden brown on both sides.
Fry the green onions for no more than 2-3 minutes until soft.
Cook the garlic on the grill without disassembling the head into cloves.
Next, fry the onion rings on both sides, placing them on the grill in one layer. With this method of cooking, all the bitterness goes away, and the rings become sweet and crispy.
It will take 6-8 minutes to grill zucchini and eggplant slices.

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

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

Grilled salad for barbecue

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

Ingredients for “Salad on the grill for shish kebab”:

Eggplant (round, thick, large) - 2 pcs.
Red hot pepper (large) - 2 pcs.
Garlic - 2 teeth.
Olive oil - 5 tbsp. l.

Cooking time: 30 minutes

Number of servings: 4

Recipe for “Grilled salad for barbecue”:

Bake eggplants and peppers on the grill until cooked (they should become soft and black).

Cut the eggplant in half

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

Peel the peppers with your fingers and add them to the eggplants.

Chop the eggplants with a fork; you can tear the peppers with your hands or with a fork.
Do not chop vegetables.

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

I learned how to make this salad from a Turkish friend. I liked it so much then that I forgot about the kebab (although I’m not a meat lover, but sometimes I force myself to). In our home, like many Turks, not a single kebab has gone without this salad for 2 years. You can also add tomato baked on the grill, which is also very tasty. You can also add black pepper for a spicy kick.
I tried to make this salad by baking vegetables both in the oven and on gas - it ended up in the trash. It cannot be said that it is tasteless, relatively speaking, but the taste is very different, and for those who have tried it on the grill, they will not cook it any differently. Try it for your health!

Comments and reviews

Warm salad for barbecue

I first tried this incredibly tasty and simple salad at a corporate barbecue party. While the firewood was still burning down and everyone was already drinking, one of the employees was busily spinning around the grill, stringing vegetables onto skewers. I'm interested. And since then, I 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 shish kebab”:

Eggplant - 1 piece
Bell pepper - 3 pcs.
Tomato - 3 pcs
Garlic
Greens (cilantro, parsley, dill)
Vegetable oil
Coriander (ground)
Allspice

Cooking time: 30 minutes

Recipe for “Warm salad for barbecue”:

These are necessary products

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

This is what a baked pepper looks like.

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

Tomatoes also need to be cooked on the grill or on the grill.
This is what our charred tomatoes look like. We remove the skin from them.

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

Similarly, we clean and cut tomatoes and eggplant.

Chop the greens. The bigger, the better.

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

Season with olive oil, just a little bit is required.
Usually the salad is ready before the kebabs, goes great as an appetizer and is often finished before the kebabs are ready.
Well, home-cooked is good, both as an independent dish and as a side dish.
Bon appetit!

Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

Join our group on Odnoklassniki and receive new recipes every day!

If we go out into nature on the weekend, then the holiday will not be complete without delicious kebabs. Fried meat is healthy and tasty, but additional snacks are highly desirable. It is traditional to prepare a light and healthy salad of baked vegetables for barbecue, which perfectly complements the taste of juicy meat.

Of course, preparing a salad of baked vegetables for barbecue is a little more difficult than making a simple slice of fresh cucumbers and tomatoes. But the taste of this dish will surpass all your imagination. By tinkering a little with skewers over the grill, you will enjoy an extraordinary taste. Just imagine: barbecued vegetables, peeled and mixed with herbs and oil. Do you feel the aroma? Then, rolling up our sleeves and taking an assistant, we get down to business.

Compound:

Cherry tomatoes (20 pcs.) - you can use other varieties, the main thing is that the tomatoes are fleshy and not large
Bell pepper (2 pcs.) - if it is quite large, then it is just enough for a skewer
Eggplants (4 pieces) - 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
Greens (bunch) - fresh parsley and dill
Olive oil (3 tbsp.)
Salt (to taste)

Preparation:

Thread the washed tomatoes with the stem removed onto two skewers. If you use plum tomatoes, you should plant them lengthwise.

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

Wash the eggplants and string them lengthwise.

Peel the onions, rinse with water and also thread it onto a skewer; one skewer will be enough. If the onion is large, it is better to cut it into halves.

Place the prepared skewers with vegetables on the burning coals.

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

Usually the tomatoes are cooked first. During cooking, you should carefully monitor the tomatoes, as they may “jump off” the skewer. Therefore, you just need to lower one end of the skewer into a bowl and the tomatoes themselves will end up in it.

If you're making a roasted vegetable salad in tandem with a partner, now is the time to get your act together. You need to quickly dip the baked tomatoes in cold water and peel off the skins like gloves.

We 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, it should be the pepper's turn.

Place the pepper in a deep bowl of cold water and carefully pull off the top film.

Cut the pepper into large strips and place in a salad bowl with the tomatoes.

The next ones will be ready “little blue”. Their skin became even darker, and the flesh turned from elastic to more tender.

The eggplants must also be immersed in ice water, which will allow you to easily peel off the burnt skin.

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

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

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

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

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

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

As soon as the long-awaited kebab has arrived, we serve our lovingly prepared, still warm and smoky-smelling salad of baked vegetables. Bon appetit!

This appetizer, which organically complements the barbecue, will definitely please all your guests. You can also show your imagination and practice the art of fusion cooking. For example, add a little garlic and hot pepper to a salad of baked vegetables if you like to eat it hot. Or make a whole bouquet of herbs, masterfully chopping the greens, if you prefer aromatic dishes. Cilantro, basil, a little mint and hyssop are great.

The same applies to the composition of the salad. If you roast zucchini or zucchini, champignons (it’s better to lightly grease them with mayonnaise) and even new potatoes on a spit, then the taste of the dish will only benefit from these ingredients. Among other things, eating kebab with baked vegetables will do your body a good service. After all, you will eat juicy, but somewhat less healthy fried meat. This means you won’t feel heavy from overeating. Let your vacation in nature be nothing but joy.

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

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

eggplants - 4 pcs.;

tomatoes - 3-4 pcs.;

bell pepper - 4 pcs.;

dill - 2 sprigs;

basil or other herbs) - 2 sprigs;

onion - 1 pc.;

garlic - 3-4 cloves;

vegetable oil - 3-4 tbsp. l.;

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

salt, ground black pepper - to taste.

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

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

Cut all vegetables into cubes of the same size.

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

A very tasty, appetizing salad of vegetables baked on the grill can be served immediately, or you can give it the opportunity to brew and soak up the aromatic marinade while the kebab is being prepared.