Grilled vegetables - 10 recipes for grilled baked vegetables

The warm summer season is approaching, when you want to spend more and more time in nature, cooking seasonal vegetables. Grilled vegetable platter is ideal as a side dish for meat and fish kebabs, and will also be a wonderful light and dietary dinner for those who adhere to the principles of healthy eating.

Grilled vegetables on the grill

Summer is a great time for experimentation, which should not be neglected even when preparing dinner. And the easiest and fastest way to do this is to change the way you prepare and serve your favorite dish. In this case, vegetables cooked over an open fire are replacing vegetables that were previously cooked in the oven in the winter season.

Cooking time: 30 min.

Cooking time: 15 min.

Servings - 8.

• 
  Add olive oil to the seasoning for grilling vegetables and mix well.
• 
  Pre-wash the tomatoes, and then cut into 4 slices. We immediately send the chopped tomatoes to the marinade.
• 
  Next, chop the onion and zucchini rather coarsely so that they do not quickly burn out at the stake. We send all the vegetables into a container with seasoning, mix well and leave to marinate for a couple of hours.
• 
  After this time, put the vegetables on the wire rack and keep them for 5-10 minutes on one side.
• 
  Then turn over the grill with vegetables and fry on the other side. We check the readiness of the vegetables and, if necessary, keep more.
• 
  Put the finished vegetables in a saucer and serve slightly cooled, otherwise you can scald.

Enjoy your meal!

A simple and delicious recipe for grilling vegetables on skewers

You don't have to be a vegetarian to enjoy these kebabs. Vegetables stewed over an open fire are delicious to madness, regardless of food addictions. One of the most significant advantages of this dish is the ability to alternate any vegetables on the skewer to your taste the way you want it.

Cooking time: 15 min.

Cooking time: 20-30 min.

Servings - 10.

Ingredients:

• Zucchini zucchini - 1 pc.
• Milk corn - 2 pcs.
• Cherry tomatoes - 300 gr.
• Champignons - 500 gr.
• Garlic - 2 teeth
• Onions - 1-2 pcs.
• Bulgarian pepper - 1-2 pcs.
• Olive oil - 100 ml.
• Greens to taste.
• Salt to taste.
• Paprika to taste.

Cooking process:

1. In order to enjoy nature and good weather, we will prepare the necessary ingredients in advance. We wash and dry the vegetables. Peel the bulbs.
2. We cut the corn with zucchini into slices, and we will cook the mushrooms with cherry tomatoes whole.
3. For the marinade, pass the cloves of garlic through a press, chop all the greens and combine with olive oil. Salt the marinade, season with your favorite spices. Dip the prepared mushrooms into the marinade and let stand for five minutes.
4. We string all the vegetables on skewers in a chaotic manner and send them to bake on the fire.
5. Do not forget to periodically rotate the skewers so that all the ingredients are baked evenly. After 15 minutes, you can check the readiness.
6. We will serve the baked vegetable kebab with fresh sweet peppers, fluffy bread and pickled sweet onions. A light and hearty lunch is ready.

Enjoy your meal!

How to deliciously bake vegetables in foil on the grill?

Vegetables baked in foil retain their shape, color, and beneficial properties best of all, which is a huge advantage over various methods of cooking this dish.

Cooking time: 15 min.

Cooking time: 15-20 min.

Servings - 4-6.

Ingredients:

• Broccoli - 150 gr.
• Zucchini zucchini - 1 pc.
• Bulgarian pepper - 2 pcs.
• Garlic - 4 teeth.
• Olive oil - 100 ml.
• Salt to taste.
• Spices to taste.

Cooking process:

1. We use small zucchini, rinse, dry and cut into slices along with the peel.
2. Cut the washed peppers lengthwise into long strips.
3. Cut the broccoli into small umbrellas.
4. Peel the cloves of garlic and cut into several smaller cloves.
5. We put all the chopped vegetables into the dishes, salt, season with spices and be sure to sprinkle with olive oil.
6. Put the pickled vegetables in foil and wrap them very tightly.
7. Next, put the vegetables in foil on heated coals and bake for 15-20 minutes, turning the workpiece over. After this time, we check the readiness and, if they are damp, we increase the cooking time.
8. Let the vegetables cool directly in the foil, and then put them in portions on plates. Can be used as a stand-alone dish or served with meat.

Enjoy your meal!

Aromatic vegetables baked on the grill in Armenian style

A vegetable salad of baked vegetables prepared according to Armenian traditions will give odds to any side dish and will appear on your table as often as possible.

Cooking time: 30 min.

Cooking time: 20 min.

Servings - 4-6.

Ingredients:

• Eggplant - 4 pcs.
• Tomatoes - 5-6 pcs.
• Bulgarian pepper - 3 pcs.
• Red onion - 1 pc.
• Green onion - 1 pc.
• Garlic - 1 pc.
• Ground black pepper - to taste.
• Greens to taste.
• Salt to taste.
• Vegetable oil to taste.

Cooking process:

1. We thoroughly rinse all assorted vegetables, dry them and lay them out on the wire rack. We breed a weak light and send the vegetables to brown.
2. We bake for 25 minutes until the skin of the vegetables darkens.
3. Remove the charred skin from the finished tomatoes and chop finely.
4. We do the same with eggplants and peppers.
5. Then we grind any greens of your choice.
6. Let's move on to assembling the salad. Combine chopped vegetables together, season with spices and a little oil. Mix all the contents well.

Enjoy your meal!

Juicy grilled vegetables marinated with soy sauce

Grilled vegetables are guaranteed to be juicy, slightly crispy, retaining all the aromas, especially if they are pre-marinated. We suggest you opt for a combination of soy sauce with such basic ingredients as olive oil and vinegar.

Cooking time: 30 min.

Cooking time: 90 min.

Servings - 10.

Ingredients:

• Zucchini - 2 pcs.
• Champignons - 300 gr.
• Bulb onions - 8 pcs.
• Bulgarian pepper - 2 pcs.
• Garlic - 3 teeth.
• Soy sauce - 6 tablespoons
• Olive oil - 5 tablespoons
• Apple cider vinegar - 100 gr.
• Ground black pepper - to taste.
• Salt to taste.
• Oregano to taste.

Cooking process:

1. Initially, let's prepare all the vegetables. Since vegetables are not peeled, it is important to rinse them thoroughly. Then we spread it on the work surface and leave it to dry.
2. We cut the prepared ingredients in an arbitrary way and immediately send them to a container in which it will be convenient to marinate them.
3. For the marinade, combine the sauce, olive oil, vinegar in the following sequence. Slightly stir the container so that all liquid components can mix.
4. Then add as many different herbs, spices, salt as possible. We focus on your taste. Also, for a bright aroma, pass a couple of garlic cloves through a press.Pour the vegetables with the ready-made marinade, evenly distributing it throughout the volume, and leave to soak for an hour.
5. Then we spread it on prepared grates and fry well from all sides. Don't worry if they darken slightly on top. We enjoy the emitted aromas for 25-30 minutes, after which we check their readiness. They will be distinguished by their softness and extraordinary juiciness.

Enjoy your meal!

How to cook vegetables on the grill in mayonnaise with garlic?

Mayonnaise is far from a dietary product, but you shouldn't neglect it for making marinade for vegetables. It is so versatile that you can combine it with a wide variety of spices without worrying about spoiling the taste of your dish.

Cooking time: 25 min.

Cooking time: 15 min.

Servings - 4-6.

Ingredients:

• Zucchini zucchini - 1 pc.
• Tomatoes - 2 pcs.
• Champignons - 5 pcs.
• Onions - 1 pc.
• Garlic - 4 teeth.
• Mayonnaise - 1 tablespoon
• Greens to taste.
• Provencal herbs to taste.
• Salt to taste.
• Pepper to taste.

Cooking process:

1. We pre-wash and dry all the vegetables, then cut into large slices and combine together. Then add chopped herbs with garlic.
2. In a separate container, mix mayonnaise with spices and add to vegetables, mix thoroughly and leave vegetables to marinate for two hours.
3. Then we put vegetables pickled in mayonnaise on prepared wooden skewers or skewers.
4. Put the skewers with vegetables on the wire rack and fry on each side for about five minutes.
5. Vegetables in nature cool down very quickly, so we advise you to hurry up.

Enjoy your meal!

Delicious recipe for grilled vegetables with mushrooms

Mushrooms make the dish more satisfying, without burdening it with unnecessary weight. We recommend soaking the mushrooms with tomato paste, thanks to which the mushrooms turn out to be very juicy, aromatic and acquire a very appetizing appearance, which no one can resist.

Cooking time: 30 min.

Cooking time: 20 min.

Servings - 5.

Ingredients:

• Zucchini - 2 pcs.
• Eggplant - 2 pcs.
• Champignons - 300 gr.
• Bulgarian pepper - 4 pcs.
• Cherry tomatoes - 10 pcs.
• Onions - 3 pcs.
• Green onions - 1 bunch.
• Olive oil to taste.
• Tomato paste - 4 tablespoons
• Oregano - 1 pinch
• Garlic - 2 teeth
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. We wash the zucchini with eggplant and cut into slices, after which we soak in salted water for 30 minutes.
2. Pickle small mushrooms in tomato paste, season with pepper and leave for 30 minutes.
3. We clean the bell peppers from seeds, cut them into an equal number of large slices. We also divide the bulbs into 2-4 parts.
4. Drain salted water from zucchini and eggplants, add a little oil, oregano and other spices. We also leave it for 30 minutes.
5. Wash the cherry tomatoes, dry and cut in half.
6. For dressing, combine chopped garlic cloves, a bunch of green onions and add olive oil.
7. Grease the grill, if necessary, with oil and initially spread the onion and pepper. Cook until the skins of vegetables darken.
8. We also fry the pickled mushrooms, turning occasionally.
9. Finally, fry the courgettes, eggplants and tomatoes.
10. At this time, remove the darkened skin from the peppers and chop the pulp at random.
11. We collect all the vegetables together, salt, season and mix well again. We give time to vegetables to soak in aromas.

Enjoy your meal!

Juicy shish kebab of vegetables with lard on the grill

Feel free to add pieces of bacon to the vegetable kebab, and you definitely will not come across the fact that the vegetables will be bland and dry. And an equally important advantage is that preparing such a hearty and delicious dinner will not take much time.

Cooking time: 30 min.

Cooking time: 20 min.

Servings - 5.

Ingredients:

• Zucchini zucchini - 1 pc.
• Cherry tomatoes - 10 pcs.
• Potatoes - 4 pcs.
• Onions - 1-2 pcs.
• Lard - 200 gr.
• Olive oil - 100 ml.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut the frozen bacon into pieces of any size.
2. Cut the onions into whole rings.
3. Peel the potatoes and also cut them into circles.
4. For slicing squash and other vegetables, you can use a serrated knife for extra relief.
5. We wash and dry the cherry tomatoes, leaving whole.
6. We string all the chopped vegetables on prepared wooden skewers, place the pieces of bacon closer to the potatoes. Put the skewers with vegetables on foil, sprinkle with olive oil, salt, pepper and send to fry over coals.
7. Cook for 20 minutes until all vegetables are soft, remembering to constantly scroll.

Bon Appetit!

A simple and quick grilled vegetable salad

A salad of grilled vegetables can be an excellent independent dish, or a harmonious addition to meat or fish. And also you are given the opportunity to adjust the list of ingredients, experimenting with different combinations of tastes.

Cooking time: 30 min.

Cooking time: 25 min.

Servings - 4-6.

Ingredients:

• Eggplant - 4 pcs.
• Zucchini - 4 pcs.
• Tomatoes - 2 pcs.
• Champignons - 5-10 pcs.
• Bulgarian pepper - 4 pcs.
• Green onions - 1 bunch.
• Greens to taste.
• Garlic - 3 teeth.
• Lemon - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• Olive oil to taste.

Cooking process:

1. We will rinse and dry the necessary ingredients at home in advance. Then cut along the zucchini with eggplant into thin strips. Cut the peeled onions into not very thin rings. Garlic and herbs do not need to be touched in advance.
2. Since the preparation of whole peppers and champignons will take much longer than all other ingredients, we immediately put them on the wire rack and send them to be baked on charcoal.
3. As soon as the mushrooms have darkened and browned, we immediately remove them from the grill.
4. Add a bunch of onions to the peppers and wait until it becomes softer and darker.
5. It's time to report chopped onions. After five minutes, turn the rings over, and bring the bell pepper until a black rind appears.
6. Place the remaining onion in the place of the finished pepper. We bring everything to a state of softness.
7. It's time for slicing. We spread the eggplants with zucchini and cover with the second wire rack. Fry for about five minutes on each side until browning.
8. All components are ready, cut them into large slices, add slices of fresh tomatoes, chopped greens. Mix and season with different spices with olive oil.
9. The warm BBQ vegetable salad is ready.

Enjoy your meal!

Step-by-step recipe for grilling vegetables with cheese

Fresh, young eggplants are just suitable for preparing this dish, which will become even more tender, thanks to the perfectly balanced composition of spices, which enhance the aroma and at the same time preserve the delicate taste of vegetables. And cheese will add completeness to the dish.

Cooking time: 25 min.

Cooking time: 30-40 min.

Servings - 6.

Ingredients:

• Eggplant - 2 pcs.
• Tomatoes - 3 pcs.
• Hard cheese - 200 gr.
• Sunflower oil - 100 ml.
• Ground black pepper - to taste.
• Salt to taste.
• Garlic - 4 teeth.
• Provencal herbs to taste.
• Spices to taste.

Cooking process:

1. Chop the peeled cloves of garlic and put them in a mortar, chop well, add a little pepper, salt and dried herbs. We grind everything well and fill it with oil. We grind everything again.
2. For the filling, cut cheese and tomatoes into thin slices.
3. We pre-wash the eggplant, dry it and cut the eggplant into a fan.
4. We coat each layer of eggplant with the prepared aromatic dressing.
5. Then we move on to stuffing the eggplant. Lay out a layer of tomatoes, then a layer of cheese. Put the stuffed eggplant in the pan in the form of an open fan. We do the same with the rest of the eggplants.
6. We grease the blanks with the remnants of the dressing, wrap them in foil and send them to the grill with coals. After 20-30 minutes, check the readiness by carefully removing the foil.
7. At this time, rub the remaining cheese on a coarse grater.
8. Sprinkle vegetables with grated cheese, seasonings and, without wrapping the dishes in foil, send them to the coals. We keep it for 5-7 minutes until the cheese melts. Serve the dish warm, giving the cheese time to harden slightly.

Enjoy your meal!