Vegetables over a fire: the best recipe for an outdoor picnic

How to cook vegetables over a fire. Vegetables on the fire

How to cook vegetables over a fire? See recipe with photo. Delicious, aromatic and very appetizing fried vegetables on skewers. Any grate and coals after a fire are suitable for this.

Cooking time: 30-40 minutes.

Calorie content per 100 g - 110 kcal.

Indian summer is a great time for outings into nature. It’s still warm and even sunny, but not hot at all, and there are a lot of seasonal vegetables from which you can prepare delicious and healthy dishes on the grill.

The thought that soon this time will end and the season of rains, slush and dull weather will begin also encourages active recreation.

To extend the summer and create a good mood for yourself, you shouldn’t sit at home on a sunny autumn day, it’s better to take a barbecue, skewers, food with you and go to nature, where you can light a fire and relax with the whole family.

And, of course, along with the meat, don’t forget to grab vegetables, which are still sold in abundance at the market and in stores: eggplants, sweet peppers, zucchini. From all this you can prepare a very tasty dish without a fire.

You will need:

2 eggplants.
2 zucchini.
1 head of salad onion (preferably red).
1 large pepper.
2-3 tomatoes.
A head of garlic.
3-4 tablespoons of vegetable oil.
Salt.
2 tablespoons balsamic vinegar.
Ground pepper (optional).

Cut the eggplants into large circles, about 2-3 cm thick. Place them in a deep container and sprinkle with salt to remove the bitterness. It's better to do this at home. After 20 minutes, drain the juice, rinse the eggplants and lightly squeeze out the water.

Chop the zucchini too. Peel the pepper and cut into large squares, the onion into thick rings. Cut large tomatoes into three parts, smaller ones into two.

Place everything in a deep container and squeeze the garlic into it using a garlic press. Pour oil, add salt and pepper to taste, sprinkle with vinegar (optional).

Mix everything!

Place the prepared vegetables in a suitable container. For example, a plastic bucket with a lid and go. By the time you get to the place, while you light the fire, the vegetables will have time to pickle. And when the time comes to string them on a skewer, they will become soft and fragrant.

Prepared vegetables should be strung on a skewer, alternating with each other, so the dish will look more appetizing and beautiful.

Next, bake the vegetables over the fire like a regular kebab, over low heat, turning the skewer periodically. The main thing is not to burn the skin of the vegetables, but to preserve their tanned, appetizing glow.

Popular marinade recipes

In addition to the universal marinade, there are several specific options. It all depends on the specific vegetable. The recipe for preparing marinades for vegetables will be as follows:

to prepare cucumbers, you need a tablespoon of vinegar essence or table vinegar and a tablespoon of salt for each kilogram of vegetables;
to marinate cucumbers and tomatoes together, it is recommended to take a glass of vinegar and 1/2 tablespoon of water for every 400 ml of clean water;
to pickle beets, you will need vinegar essence, 1/2 teaspoon of salt and a tablespoon of sugar, but without a slide;
for drains, the solution is prepared from water, sugar, vinegar and salt;
to prepare tomatoes in a glass of water you need vinegar, salt (1/2 teaspoon) and 1/4 cup of sugar;
To marinate cabbage, you must first chop it, mix it with salt and mash it thoroughly; For every kilogram of cabbage you need at least a tablespoon of salt; the prepared vegetable is poured with a marinade based on water, sugar and vinegar.

Marinades for winter preparation of vegetables are different. Every housewife has her own favorite recipe. Here, a lot depends on the taste preferences of a particular person: some people like more spicy snacks, while others prefer spicy ones. Depending on this, the marinade may contain a large proportion of spices, herbs, or hot pepper. The constant components of the composition, in addition to vinegar or essence, remain sugar and salt. They have a preservative effect, suppressing the activity of pathogenic microflora.

Grilled vegetables, like kebabs, are very popular in the summer. How to prepare a marinade for grilled vegetables, read below.

Grilled vegetables - marinade recipe

Ingredients:

champignons – 1 kg;
olive oil – 250 ml;
eggplants – 1 kg;
apple cider vinegar – 190 ml;
sweet pepper – 1 kg;
garlic – 4-5 cloves;
balsamic vinegar – 50 ml;
ground black pepper;
salt;
soy sauce – 55 ml;
sweet paprika.

Preparation

Combine olive oil with balsamic and apple cider vinegar. Chop mushrooms and vegetables into slices. Place the vegetables and marinade in a tight plastic bag, add chopped garlic, paprika, and spices. Tie the bag well and shake well for about 3 minutes. Then place the vegetables on the grill and cook over the coals until cooked.

Grilled vegetables on the grill - marinade

Ingredients:

soy sauce – 40 ml;
– 40 ml;
cauliflower – 400 g;
onion – 150 g;
Dijon mustard – 10 g;
garlic – 2 cloves;
greenery;
ground paprika – 10 g.

Preparation

Chop the peeled onion into half rings and mix it with cauliflower, divided into inflorescences. Add chopped garlic to natural yogurt, add paprika, mustard grains and add soy sauce. Stir the marinade for grilled vegetables with soy sauce well. Pour it over the cauliflower, stir and leave for half an hour. Next, take a piece of foil, place the marinated cabbage in it, pack it well and fry the vegetables over the coals.

Grilled vegetables marinated with balsamic vinegar

Ingredients:

eggplant – 2 pcs.;
sweet pepper – 3 pcs.;
olive oil – 100 ml;
garlic – 4 cloves;
salt;
pepper;
ground black pepper;
balsamic vinegar – 60 ml;
sugar;
lemon – 1 pc.;
spices.

Preparation

Wash and peel all vegetables. Cut the pepper into 5 parts, and cut the eggplants thinly lengthwise. Season the vegetables with salt and sprinkle with half the olive oil. Now we make the marinade: chop the garlic into slices and sauté in olive oil. Then pepper, add spices, add some salt, lemon juice and balsamic vinegar. Let the mixture boil and pour this marinade over the vegetables. Stir them well and leave to marinate for 2 hours. After that, put them on foil and fry over coals.

Ingredients:

Preparation

Chop bell peppers, eggplants, zucchini.
You can also use other vegetables. Separately mix the ingredients for the marinade. Water the vegetables and let them sit at room temperature for a quarter of an hour. Then fry them on the grill, pouring the remaining marinade over them. Marinade for vegetables on the grill, grill and in the oven.
Vegetables on the grill or grill turn out very fragrant.

At the same time, they are much healthier than fried foods and many times tastier than boiled ones.

If vegetables are prepared correctly, it will be impossible to tear yourself away from them.

Let's find the right marinade?

Marinated vegetables on the grill. Grilled vegetables on the grill: recipe for cooking on skewers

Let's start with the simplest, but very tasty recipe in which we will use only vegetable oil. It's delicious, simple and fast. It is very convenient to cook vegetables together with meat in this way, so that everything is served on the table while still hot.

Vegetables we will use:

Eggplant
Zucchini
bell pepper
Onion (preferably red)
Champignon mushrooms)

//youtu.be/LWVRsBm4ETw

Preparation:

1. Prepare the eggplants first. Cut off the tail and cut into rings 1-1.5 cm thick. Place them in a deep container, sprinkle with salt and mix. For 1 eggplant you need 1 tablespoon without a slide of salt. Stir and leave for 10-15 minutes so that the blue ones release excess moisture and bitterness.

2. Cut zucchini or zucchini in the same way. It is desirable that these vegetables be young with a dense core and small seeds. If the zucchini is large and stale, then you must first cut it lengthwise, remove the core, and cut the pulp into slices the same 1-1.5 centimeters thick.

3. Cut the bell pepper into 4 parts, and then cut each slice in half. We remove the seeds and partitions.

4. Cut the bulbs into 4 parts, and then separate them into slices, 2-3 slices in each.

5. By this time, the eggplants will have stood for a long time. We drain the liquid that has separated from them, put the rest of the prepared vegetables into the same container, add salt, pepper and add olive or vegetable oil. The amount of oil depends on the number of vegetables; we assume that for each whole vegetable you need 1 tablespoon of oil. Mix everything well and wait 5 minutes for the oil to be slightly absorbed.

6. And now we put the vegetables on the skewers. We plant zucchini and eggplants by piercing the skin, not the pulp. If you just pierce the rings in the middle, the flesh will soften during frying and the vegetables will sag and will not turn over with the skewer.

Each type of vegetable is placed on a separate skewer! This is due to different cooking times. You can only combine peppers and onions.

We prepare mushrooms separately from vegetables. They also need to be salted and kept a little in vegetable oil. We place the mushrooms not on skewers, but on wooden sticks, since a metal skewer breaks the mushrooms in half.

7. We send the vegetables to the grill with hot coals. When frying, constantly monitor the process and turn over often. The onions and peppers will be cooked first, then the mushrooms and eggplants. Zucchini takes the longest to fry. Cooking time depends on the heat and juiciness of the vegetables and averages from 1 to 20 minutes.

Recipe for marinade with soy sauce for juicy grilled vegetables

If the decision to fry vegetables did not come spontaneously, but was planned in advance, then they can be marinated in the same way as meat and aged for several hours.

I’ll show you the example of zucchini and the same mushrooms, which are still not vegetables, but are almost always cooked together.

//youtu.be/q486hP5DgtA

We will prepare the marinade at the rate of 500 g of zucchini and 500 g of champignons.

For the marinade you will need:

Vegetable oil - 6 tbsp.
Soy sauce - 6 tbsp.
Provençal herbs - 2 tsp.
Garlic - 8 cloves
Lemon - half

Preparation:

1. Mushrooms need to be marinated separately from other vegetables, so put the zucchini cut into rings in one bowl and the mushrooms in another.

2. In the third bowl, prepare the marinade by mixing Provençal herbs with soy sauce and vegetable oil. Add chopped garlic with a garlic press and squeeze out lemon juice. Mix and pour it in equal portions into a bowl with zucchini and mushrooms. Mix again and place the vegetables in separate containers with a lid.

We also pour the marinade remaining in the bowls into a container.

3. Close the containers and either leave them at room temperature for 3 hours or put them in the refrigerator overnight. Depends on how far in advance you started preparing.

4. It is most convenient to fry such vegetables on a double closing grill. And, of course, separately.

Vegetables on the grill in foil. Grilled vegetables - grill recipes

Grilled vegetables can be prepared at any time of the year.

In summer, this is done on the grill or on coals, and in other seasons you can use a special frying pan, bake in the oven or in a microwave oven with a “Grill” mode.

They are prepared without oil or with a minimal amount of it, which means that there will definitely be no harm to the figure.

In addition, vegetables prepared in this way contain a lot of useful substances, which are absorbed by the body much better than even fresh ones.

Note! Grilled vegetables are much healthier than boiled, stewed, and even more so fried.

What vegetables are best for grilling?

The main condition for obtaining a delicious grilled vegetable dish is their correct choice.

It is best to use fresh, seasonal vegetables. It is very important.

You should not buy zucchini in the supermarket in winter. The body will definitely not benefit from them. If you plan to cook such dishes all year round, it is better to freeze them as much as you can, it will be healthier.

The degree of ripeness of the vegetable also matters. Unripe or, on the contrary, overripe ones will be tough, tasteless, may fall apart, etc.

Zucchini and zucchini, eggplant, corn, tomatoes, peppers, asparagus, onions, and fennel are best suited for grilling.

You need to choose the juiciest fruits possible. Also, there should be no damage or dents on them, and the shape should be even and neat.

Mushrooms are also often grilled.

They can be of different varieties, but mushrooms are the best. Choose strong, smooth ones, with an elastic cap and a pleasant smell.

Slime, stains, dents, etc. are not acceptable.

Secrets of marinade for vegetables

Beginners think that it is enough to place chopped vegetables on a grill or thread them on skewers and bake until done.

If you want a bland and tasteless dish, do so.

If you want to enjoy an amazing appetizer, remember that marinade is a mandatory rule for cooking grilled vegetables.

He can be anything.

They use both vinegar and wine, it is even enough to sprinkle with lemon juice and let the vegetables stand for 2-4 hours.

It is very important to choose the right spices. Oregano, basil, mint and garlic go well with vegetables.

The marinade for vegetables should not be too liquid.

This meat is poured over it, but the juicy fruits do not need it.

Basically, spices, salt and a little liquid component are added to finely chopped greens, which can be vegetable and olive oil, soy sauce, lemon juice, wine or vinegar.

Afterwards, you just need to mix the vegetables with the resulting mixture, cover them with film or a plastic bag and leave to marinate.

Be sure to shake the container or stir the food regularly.

Marinade for vegetables with olive oil

This universal recipe is considered the simplest.

Instead of olive oil, you can use vegetable oil, but then it must be unrefined.

Mix 70 ml of oil with two tablespoons. spoons of vinegar (best with balsamic), add tea. a spoonful of sugar, the same amount of salt, 3 finely chopped cloves of garlic and a couple of sprigs of basil.

Mix everything, add to the chopped vegetables, leave for 30 minutes, or better yet, 2 hours.

During cooking, vegetables can be sprinkled with the remaining mixture.

From the specified amount of products, a marinade is obtained per kilogram of vegetables.

Marinade with soy sauce

Spicy lovers will love this recipe.

You need to chop 2-3 cloves of garlic, mix them with three tablespoons of soy sauce, add 50 ml of oil, 2 tablespoons of vinegar (preferably wine), a chopped bunch of cilantro, a little salt, a pinch of ground red and black pepper.

Chop the vegetables, put them in a bag, pour in the marinade and shake thoroughly so that the mixture is evenly distributed.

Leave for 3-5 hours in the refrigerator.

This amount is also calculated for about a kilogram of vegetables.

Tomato marinade

This mixture will help not only give vegetables additional taste and aroma, but also an appetizing crust during baking.

Instead of tomato paste, you can use ketchup or homemade adjika.

Cut the zest from half a lemon and chop it (ideally grind it in a meat grinder).

Cut the pulp into small slices.

Add a third of a glass of vegetable oil, half a glass of tomato paste (if adjika or ketchup is liquid, then a glass), pour in a spoonful of vinegar and mix everything thoroughly.

Chop a bunch of parsley, a sprig of basil (you can add cilantro and dill).

Add the greens to the tomato mixture, add salt and pepper to taste.

Chop vegetables (about a kilogram), rub each piece with marinade, place in a deep container, cover with film and leave for 3-5 hours. Before frying, roll each piece in the marinade again.

These marinade recipes are universal.

Next, let's look at ways to cook vegetables on the grill.

Eggplants and zucchini on the grill

Eggplants cooked on a grill retain beneficial microelements, and they absorb less oil than when using a frying pan. This is an indispensable vegetable for barbecue, as it retains its juice even after long baking, and goes well with a variety of sauces and marinades.

2 eggplants;
2 tbsp. l. peanut butter;
2 cloves of garlic;
juice of half a lemon;
a little vegetable oil;
salt;
oregano.

Lemon juice, garlic, oregano and nut butter are thoroughly combined until smooth. The soaked eggplants are cut into equal thin circles, brushed with oil, and grilled for about 5-6 minutes on each side. The products are placed on a dish and poured over with sauce.

Eggplants should be marinated before frying over a fire.

Fire-roasted zucchini makes a healthy, low-calorie side dish. If you take young, fleshy vegetables, you will get a soft and tender dish. Another convenient fact is that the fruits do not require long marinating and become soft in a few minutes. To emphasize the melting consistency of the products, you should use a dressing made from fresh herbs and garlic.

7-10 young zucchini;
5-6 cloves of garlic;
a bunch of fresh dill;
vegetable oil;
goat cheese – 50-100 g.

You need to mix crushed garlic, vegetable oil and chopped herbs. The zucchini is carefully cut into long longitudinal slices, combined with the dressing mixture and left to marinate for half an hour. Place the zucchini on the grill in one layer and fry for 5 minutes on each side. Place the vegetables on a plate and sprinkle with pieces of goat cheese. The tart dairy product perfectly complements the juiciness and softness of the zucchini; together they create an exquisite combination.

Vegetables on the grill step by step recipe. Baked vegetables on the grill

Baked vegetables on the grill can be an excellent alternative or addition to traditional barbecue if you are planning a picnic.

In addition, with this method of preparation, they retain the maximum amount of vitamins and nutrients. Baked vegetables will be so tasty that you won’t want to switch to a steaming meat kebab.

Sometimes tomatoes, onions and eggplant pieces are strung on regular skewers, but this kind of kebabs will take more time. The easiest way is to place the vegetables on a wire rack.

Recipe ingredients:

Vegetables:

eggplant
tomatoes
pepper
onion
other vegetables

For the marinade:

Olive or sunflower oil - 100-150 ml.
Soy sauce - 6-8 tbsp. spoons
Salt, pepper to taste

We recommend choosing hard varieties of tomatoes; when cooked, they become soft and fall apart after cooking.

If desired and taste preferences, you can use other components for the marinade, these can be apple or balsamic vinegar, garlic, paprika, lemon.

Baked vegetables on the grill. Preparation

The vegetables are thoroughly washed, allowed to drain and wait until they dry, or wiped well with a napkin.

Vegetables on the grill can be baked whole, strung on a skewer, but they are baked in pieces faster and marinated evenly.

Therefore, vegetables are cut into rings 1.5-2 cm thick, peppers can be cut into slices lengthwise or into thin circles, the tails and stalks are first cut off.

Prepare the marinade - mix sunflower oil with soy sauce, squeeze out the juice from half a lemon. Stir the marinade with a spoon until smooth; this requires some effort, since the oil is reluctant to combine with soy sauce.

Salt the chopped vegetables and pour the marinade in a bowl (it is also convenient to use a thick plastic bag for pickling, in which the vegetables can be thoroughly mixed).

Leave for 20-30 minutes. Usually vegetables are baked on the grill immediately after kebabs, when the charcoal has already given off its main heat. On a small grill, bake in two or three steps, laying out the chopped vegetables on the grill.

In high heat, vegetables are baked quickly: on one side - 5 minutes, on the other side - 6-7 minutes, and you can immediately remove them. If you want to achieve a dry crust, you can increase the time.

Remove from the grill. If it seems to you that the eggplants need more time, this may be a mistaken opinion; if the eggplants remain hard after the specified time, then it is recommended to put them in a saucepan while hot and close the lid; after a while they will become soft.

When left over coals for a long time, eggplants easily burn. Experiment with vegetables and cooking times depending on the temperature of the hot coals.

Grilled baked vegetables are an incredibly tasty appetizer. Delicious, juicy vegetables on the grill have a slight smell of smoke and are an excellent addition to barbecue

Place the cooked vegetables on the grill in a bowl, cover with a lid and let stand for a while, after which they will become even juicier and softer. You can serve it as an independent snack or as a side dish for barbecue.

Warm juicy soft slices smell like a campfire. A particularly interesting aroma is obtained when wood from fruit trees is used: cherry, apple. Hot eggplants and tomatoes are generously sprinkled with flax seeds; these seeds easily stick to the pulp of the vegetables. And slices of bell pepper can be dipped into a bowl with seeds sprinkled in it.

Flax is extremely rich in microelements and beneficial acids; only fatty trout can compete with it. The flax seeds will have a slight nutty flavor and will instantly transform the roasted vegetables.

Baked vegetables on the grill can be served with soft unsalted cheese. Fatty sauces and mayonnaise are contraindicated for such vegetables; they will immediately destroy the unique taste of the dish cooked over fire. The only appropriate addition would be an extra portion of lemon juice.

Universal marinade

This version of marinade for vegetables is familiar to every housewife. It is suitable for almost all types of vegetables when pickling and canning. To prepare it, 1 tbsp is required for every liter of water. l. vinegar essence, 4 tbsp. l. sugar, as well as a tablespoon of salt. The recipe requires adding all components in the specified proportions to cold water. Next, the solution is brought to a boil over the fire, after which it can be poured over vegetables in jars.

Depending on the selected products, the marinade may have its own characteristics. For zucchini, you should add a little parsley to its composition. If you are preparing cucumbers, then you need to put peppercorns and a few cloves of garlic in the jars. To emphasize the special taste properties of tomatoes, sweet bell pepper (definitely red) and parsley are added to the container.

Vegetables on the grill in Armenian style. Adjapsandal on the grill

Fresh vegetables, an abundance of herbs, and baked jacket potatoes are considered constant favorites for meat cooked over a fire. And when spending time with friends at the dacha or in nature, we want to please each other with something else delicious. And then I remember the spicy and very aromatic taste of ajapsandal. The authorship of this dish is disputed, for many years there have been different peoples of the Caucasus, but each people adds something different to its recipe, so there are no clearly established ingredients for preparing the dish. It is fried in a cauldron and on skewers, stewed or baked in the oven. The main ingredient of the dish is eggplant. Its pungency gives ajapsandal its unique taste. Today I want to share my recipe for ajapsandal, which I really love to cook on the grill.

INGREDIENTS

eggplants 3 pcs.
large tomatoes 3 pcs.
bell pepper (red, yellow) 2 pcs.
garlic - 3 or 4 cloves
cilantro 1 bunch(s)
butter 50 g
crushed pepper mixture kotanyi 1-2 tsp.
chili seasoning ground kotanyi 1 pinch(es)
salt to taste

STEP-BY-STEP COOKING RECIPE

Step 1

Rinse all vegetables and herbs. Cut off the stems of the eggplants.

Step 2

Thread whole vegetables onto skewers and grill over coals until fully cooked. The eggplants will shrink slightly in size and should shrivel. The skin of the tomatoes should crack, and the sides of the pepper should be slightly burnt. Turn the skewers every 5 minutes. The total cooking time is approximately 10-15 minutes for tomatoes and 20-25 for eggplants with peppers.

Step 3

While the vegetables are cooking, prepare a deep bowl of cold water. There we will lower the hot vegetables from the skewers to cool. Cold water will also help the skins peel off the vegetables more easily.

Step 4

Chop the greens and garlic.

Step 5

Peel the skins from the vegetables. You can cut the eggplant lengthwise and scoop out the pulp with a spoon. Cut vegetables into small cubes. The tomato can be mashed into puree.

Step 6

Mix vegetables, herbs, garlic in a separate dish. Salt, pepper, season with oil. Stir again. Bon appetit!

Helpful advice

Some eggplants may taste bitter because they contain solanine. To avoid this bitterness in the finished dish, I advise you to first soak the eggplants in cool salted water until the stem is removed for about 30 minutes.

Note to the hostess

If you don’t like cilantro, replace it with parsley, it gives a more neutral taste and aroma, but then you can additionally season it with khmeli-suneli spice, and replace the butter with unrefined sunflower oil.

Zucchini rolls

Preparing light and tasty rolls begins by cutting the peppers in half, placing them cut side up on the grill, and cooking for 10 minutes. Cool, remove the skin and cut lengthwise into strips.

Zucchini is washed, dried and cut lengthwise in the same way as peppers. The cheese is cut into cubes and wrapped in zucchini with strips of pepper.

The rolls are placed on skewers, alternating them with olives. Grill until the cheese melts. Sprinkle with salt and serve with bread and butter.

What other vegetables can be cooked on the grill?

You can cook absolutely any vegetables on the grill. You can make an unusual vegetable kebab, alternating, for example, potatoes, tomatoes and onions cut into rings.

You can combine zucchini, garlic and potatoes. You can replace zucchini with eggplants, and potatoes with carrots, instead of onions you can use bell peppers of various colors, it will turn out not only tasty, but also beautiful. There are many options, the main thing is to show your imagination and not be afraid to experiment. You can cook on a grill, then you get grilled vegetables , and if you stick them on skewers, you get vegetable kebab .

Every barbecuer and lover of outdoor recreation knows how to bake vegetables. And everyone has their own recipe for unique delicious vegetables and snacks. Some people marinate vegetables in meat marinade, some prepare their own marinade, and some prefer vegetables without marinade. But in any case, vegetables cooked on the grill are a decoration for the summer table.

Vegetables - grilled, on coals, on skewers - are not only tasty, but also healthy.

Note: you should not resort to enhancing the taste with various store-bought sauces, especially spicy ones. Firstly, you can ruin the whole taste and not get pleasure, and secondly, you can harm the stomach.

Enjoy the natural taste of vegetables cooked on the grill, experiment with their composition and cooking recipes, combine them with meat or fish, and most importantly - relax more in nature!

Description of preparation:

It seems to me that you couldn’t find a better recipe for marinade for grilled vegetables than this simple recipe!
And the dish itself always turns out juicy and tasty, but with this sweet and sour marinade, even the most familiar combinations begin to sound new, fresher and more refined. Try it and write down the recipe for yourself - you will definitely need it, because this marinade is suitable for both meat and poultry! Purpose: For lunch / Outdoors Main ingredient: Vegetables Dish: Sauces / Hot dishes / Appetizers / Skewered dishes / Marinades Diet: Diet food / Lenten dishes / Vegetarian food / Low-calorie

Grilled green onions with lime juice

Grilled green onions with lime juice

For a simple side dish, grill green onions and season with lime juice and a dash of spice.
Categories: Summer Meals / Picnic / Backyard Recipes / Grill, BBQ / Grilled Vegetables and Fruits / Appetizers / Vegetable Snacks / Corn on the Cob / Recipe Collections

Recipes for vegetable dishes and secrets of cooking over fire

The most common vegetable recipes that are usually cooked on the grill are fried zucchini and baked eggplant. You can also include other vegetables in the cooking recipe, such as onions, potatoes, tomatoes, peppers and even carrots.

Vegetables can be not only an excellent side dish for meat or chicken kebab, but also a dish in their own right. The most common are grilled vegetables in Armenian style. They turn out moderately spicy, satisfying and are an excellent addition to pork or lamb kebab.

Recipe No. 1 – Eggplant baked on the grill

We will cook whole eggplants, thereby preserving all the vitamins and microelements in them. It is better to cook them after barbecue, on not very hot coals. This will prevent the eggplants from burning and they will be soft inside.

It is necessary to prepare dense and ripe eggplants. About five pieces, but you need to focus on the length of the grill and the number of people at the table. Wash each eggplant well and wrap each one in foil in two layers. The edges must be twisted to prevent the juice from leaking out.

Place the eggplants directly on the coals, cover them with coals and wait until they become soft.

This can take a long time, it all depends on the heat of the coals. During this time, you can play volleyball or other outdoor games.

Recipe No. 2 – Fried zucchini

Zucchini fried on a grill turns out incredibly tasty. And, if you also marinate them, they will be not just tasty, but very tasty.

Frying zucchini on the grill in a grill

Let's prepare the marinade for vegetables on the grill. Mix sour cream, garlic, salt and dill. Garlic and dill must be finely chopped.

The zucchini must be washed, peeled and cut in half lengthwise. It is best to take young zucchini; you do not need to remove the seeds from them and they are not large in size. Generously coat each half with marinade. The zucchini should sit in this marinade for about half an hour.

Then place on a double-sided grill and bake until done. Don't forget to turn them over in time so they don't burn. Zucchini cooks very quickly.