Grilled vegetables olive oil marinade. How to cook vegetables on the grill

28.11.201927.05.2017

Grilled grilled vegetables are a worthy alternative to barbecue. The peak of popularity of the dish falls on the summer season. Thanks to the abundance of vegetables, you can cook on fire a variety of different vegetables. In addition to pickled barbecue, when going out on a picnic with family or friends, do not forget about vegetables.

Vegetarians will appreciate herbal ingredients cooked on the grill. They are prepared without frying in fat, therefore they are considered less high-calorie. Once you try a smoky, juicy dish, you won't be able to refuse it.

Serve on its own or as a side dish. We bring to your attention simple recipes cooking vegetables on the grill.

simple recipe

How to cook vegetables on the grill? Let's consider in detail all the stages. Rinse the eggplant with zucchini, cut off their stalks. Cut into large rings. Leave the tomatoes with sweet peppers as they are, just rinse.

Peel the onions, then cut into large rings. You can bake on a grill or skewers. If you use a grill grate, it is placed on smoldering coals. Roast the gifts of nature until cooked.

With the skewers method, the vegetables are strung and placed over the coals. Tomatoes with onions cook faster. You need to make sure they don't overcook. A dark crust should appear on the eggplant with sweet pepper.

Remove cooked vegetables from heat. Peel the skin of peppers, tomatoes, eggplant. Serve whole or chopped. Before serving, salt, season with spices.

Grilled vegetables in mayonnaise marinade

Required Ingredients:

1 kg of red pepper;
eggplant - 700 gr;
tomatoes - 1 kg;
garlic cloves;
mayonnaise - 180 gr;
salt to taste.

Cooking time: half an hour.

Calories: 174 kcal.

Wash herbal ingredients. Cut eggplant into large rings. Roast the pepper whole. If the tomatoes are large, cut them in half. Place vegetables in a large bowl, add spices, salt, mayonnaise.

Mix everything well with your hands. Marinate at the moment when the fire will be made. By the time the coals are burning, everything will marinate. It is better to bake tomatoes with pepper on the grill.

Stringing eggplants on skewers is not important, the method of roasting does not affect the taste. Chopped tomatoes will cook faster, they will need to be removed from the heat in time. When all the vegetables reach readiness, do not forget to peel.

It comes off very easily. Peel off the skin with a knife and pull in the opposite direction. Serving method - whole or sliced, it's up to you. Top with finely chopped garlic, salt, seasonings.

Grilled vegetables with lemon juice and herbs

Required Ingredients:

zucchini - 500 gr;
blue ones - 500 gr;
bell pepper- 5-6 pcs;
juice from half a lemon;
parsley, cilantro, basil;
salt to taste.

Cooking time: 45 minutes.

Calories: 118 kcal.

Rinse the zucchini, cut into rings. Remove the skin from the eggplant, cut in the same way as zucchini. Peel the pepper, cut it in half.

Lay the vegetables on top of the grill. Bake on both sides. The pepper should have a well-roasted skin. Readiness to check with a wooden splinter or fork.

They should not be hard or, conversely, too soft. Pepper will cook faster, it will need to be removed from the grill.

Peel the skin from the pepper, put it on a dish, alternating with pieces of baked vegetables. To sprinkle fine salt with your favorite spices. Sprinkle with lemon juice. Serve under meat with herbs - cilantro, basil, parsley.

Baked in herbes de Provence

Required Ingredients:

tomatoes - 1 kg;
eggplant - 600 gr;
onion -250 gr;
Provencal herbs;
balsamic vinegar;
basil greens.

Cooking time: about 40 minutes.

Calories: 95 kcal.

Eggplant, without peeling, cut into rings. Peel the onions, cut in half. Tomatoes are best taken medium-sized or cut. Place them in a large bowl. Sprinkle liberally provencal herbs, salt is not necessary.

Give the vegetables a little flavor of the herbs. Place on a wire rack and then bake on both sides. Keep an eye on the onion so it doesn't burn. Remove from the grill when ready.

You can remove the skin from the tomatoes. Serve whole or chop with a knife. Season with salt and drizzle with balsamic vinegar. Decorate with basil leaves. The dish will be equally delicious hot or cold. If the vegetables are allowed to stand, they will marinate well.

salad recipe

Required Ingredients:

bell pepper - 6 pcs;
eggplant - 4 pcs;
3 medium tomatoes;
red onion - 1 pc;
cilantro greens;
Apple vinegar- 15 ml;
a spoonful of vegetable oil;
salt to taste.

Cooking time: 55 minutes.

Calories: 120 kcal.

Roast vegetables whole. Before placing on top of the grate, rinse them, dry with a napkin. Do not bake the onion, it will be added to the salad.

We check the readiness of herbal ingredients with a fork, they should not be hard. Slightly burnt skin is considered normal, vegetables will need to be peeled. When ready, take the tomatoes off the grill first. Cool them, remove the skin, cut into cubes. Remove the skin from the eggplant.

Peel the peppers, free from the stalk, seeds. Cut all the vegetables, combine them with tomatoes. Cut the onion into thin half rings. Chop cilantro. Add salt, apple cider vinegar, onion, herbs to the salad. Mix. Salad ready.

The coals should not burn strongly on the grill. If necessary, they can be extinguished with water. Otherwise, the vegetables will burn, but inside they will remain raw.
A wide variety of vegetable products are suitable for baking. Especially tasty are: eggplant, zucchini, ripe tomatoes, sweet varieties of peppers, onions, potatoes.
Salt the dish before serving. Spices can be added at any stage of cooking.
Grind or serve whole - it's up to you, this moment does not affect the taste. In order not to burn your hands when cutting burning vegetables, you need to use a knife with a fork.
Marinate immediately before frying, otherwise the vegetables will go limp and let the juice go.
Mayonnaise is often used as a sauce. If you add garlic to it, it will add aromatic notes to the dish.
Grilled vegetables baked on the grill go well with different types greens, Provence herbs, soy sauce.

Good luck with your experiments!

Calories: Not specified
Time for preparing: 80 min

If you went out on a picnic or to a summer cottage in the summer, you will probably cook something on the grill. First of all, it will be meat or. And the best side dish is baked vegetables. Today I will show you how tasty grilled vegetables are on the grill. I prepared a recipe with a photo on purpose.
You can use for cooking different vegetables that you find in your garden or buy at the store.
Before we start baking vegetables, we will marinate them.
Preparation time: 40 minutes.
Cooking time: 40 minutes.
Yield: 5 servings.

Ingredients:
- eggplant 2-3 pieces,
- bow 2 pcs.,
- bell pepper 4 pcs.,
- young zucchini 2 pcs.,
- young cobs of sweet corn 2 pcs.,
- small tomatoes 3-4 pcs.,
- fresh champignons 200 g,
- garlic to taste
- soy sauce 100 ml
- a pinch of salt
- vegetable oil 100 ml
- lemon juice 2-3 tbsp. l.,
- bunch of red basil
- parsley and arugula to taste.

How to cook with a photo step by step

When you have decided which vegetables you will bake, rinse them thoroughly. Cut off the stems of the eggplant. Chop the eggplant in circles.

Remove the seeds from the bell pepper and cut into large slices. Chop the peeled onion into rings.

Cut young zucchini into medium circles.

Fill a deep bowl or basin with prepared vegetables. Cut mushrooms into large pieces and add to vegetables. Chop young raw heads of corn (sugar) into portions and also send to the basin. Next, you need to pickle a little assorted vegetables. To do this, pour soy sauce and vegetable oil into a basin, sprinkle vegetables with lemon juice. Sprinkle with some salt. For a golden crust, you can add a spoonful of liquid honey to the vegetables. Tear the red basil sprigs and toss with the vegetables.

stir vegetable mix and leave to marinate for 20 minutes. From spices, you can sprinkle vegetables with a mixture of peppers and other aromatic herbs (thyme and rosemary).

On the grill with coals, bake on both sides assorted vegetables until golden brown. The duration of roasting such vegetables can be different. Some people like crunchy vegetables (semi-al dente), while others prefer soft pieces. You can cook this dish according to your taste.

Serve assorted baked vegetables on a large platter, sprinkle with herbs on top if desired.

And you can also mix a slice grated garlic and olive oil (50 ml), and drizzle lightly over the prepared vegetables. After that, the vegetables will acquire a completely new flavor.

Sincerely, Elbi.
Can be served with grilled vegetables

You can cook grilled vegetables seasonally: in spring and summer - on the grill, in the cold season - in the oven and microwave in the grill mode. This method combines good taste and excellent quality food.

Peculiarities

Cooking vegetables on the grill is not easy. In such vegetables, all vitamins, minerals and nutrients are stored, which are perceived by the body much faster than in raw form. In fact, they are baked diet foods high nutritional value with minimal fat and calories. Therefore, this type of cooking is always preferable to the usual boiling, frying and stewing.

Grilled vegetables are called grilled vegetables. To cook them deliciously, there are basic rules. Cooked in several ways: on the grill, on skewers, in foil, as well as in the microwave or pan.

The simplest and fast way- put the vegetables on the grill, fixing on the grill. In the process of cooking, the grate is turned over for even roasting of vegetables. They are obtained with characteristic stripes.
AT special occasions use skewers or raw willow twigs. In this form, they are much more appetizing and look better. Often this method is used for special occasions.

To make the vegetables juicy and not lose a drop useful substances, they are cooked wrapped in foil. You can wrap the vegetables whole, or you can use slices to make a mix. For flavor, it is recommended to put bay leaf, garlic and allspice.
At home, use a grill pan or microwave. This method is the least profitable of all, but is an alternative.

Whatever you choose, in any case, try to adhere to some cooking rules that everyone who, one way or another, deals with the grill, needs to know.

Add large onion rings between the vegetables on skewers. So the dish will become even tastier and more aromatic, without losing its juice.
The grill should be well heated, but not overheated, so that the food cooks evenly and does not burn. Vegetables cook for an average of 20 minutes with constant turning. The larger the pieces, the longer the cooking time.
Traditional seasonings for prepared vegetables are Chinese soy sauce, basil, dill, parsley and cilantro, as well as Provence spices, including rosemary, oregano, cumin and mint.
In practice, large products on the outside can be covered golden brown, and inside are often raw. Experts advise cutting large vegetables into pieces or cooking in foil for better baking. So they do not burn and retain their appearance.

What vegetables to choose?

Vegetables can vary. The main condition is that they must be fresh and seasonal. It is better not to cook stale store-bought eggplants and peppers. And it’s better to refrain from the old kvela carrots altogether. The best option is potatoes, its all year round grown in greenhouses, so in winter you can treat yourself to young grilled potatoes.

Tomatoes and zucchini also need to be chosen according to the principle: the younger, the better. Corn is best cooked in season. Young cobs are easily pierced with skewers and baked well on the grill. The same with beans: green pods are soft and juicy.

When choosing vegetables, you should also pay attention to the degree of maturity. So, unripe and overripe products are best not used for cooking. Don't expect any benefit from them.

Eggplants, red potatoes, baby beans, corn, asparagus, zucchini squash, asparagus, cherry tomatoes, bell peppers, fennel and leeks are more suitable for baking. Additionally, you can add pickled: bamboo, fern, pearl onion. Mushrooms are often grilled. For this, it is preferable to take champignons. They should be whole, not pieces, without torn and damaged hats, signs of spoilage and mucus.

Vegetables should have a good presentation, be elastic and strong, without rot, blackening and friability. All this is not allowed in cooking.

How to properly prepare the products?

Those who first undertook to cook vegetables on the grill should know that the secret successful cooking is the right marinade. Without it, the dish will turn out dry and bland. The marinade can be different and consist of many components, or it can be simple, consisting of any base and spices - but its presence is a prerequisite for cooking delicious foods Grilled.

So, before cooking, vegetables need to be slightly darkened in a pickling composition. You can hold it for just a few minutes, or you can leave the vegetables overnight. Marinating for frying is a must.

The main components for the marinade are:

refined vegetable fat;
any mayonnaise composition;
tomato concentrate or ketchup;
garlic with onions;
balsamic vinegar;
soy sauce;
lemon;
herbs - savory, oregano, basil, mint, fennel, tarragon, sage and rosemary, garlic grass (ramson), cilantro, parsley, tsitsmat and others;
for the composition, you can use red or white wine, lemon juice;
spices - cloves, turmeric, allspice, nutmeg, barberry, suneli hops, paprika and other seasonings.

A few minutes are enough to fix and impregnate vegetables. Whole foods need more time than cut pieces: from an hour to a day. Marinade sauce should not spread.

The composition is impregnated with vegetables in a bowl, covered with a film or lid and kept for some time, constantly shaking.

Oil marinade

The easiest and most affordable way to pickle vegetables is to take a kilogram of any vegetables, 50 ml olive oil, two tablespoons of any vinegar, a little sugar, salt, as well as a couple of garlic cloves and a sprig of rosemary.

The resulting composition is mixed with vegetables and left for a couple of hours. Then the products are taken out, blotted on special paper, strung or put on the grill and baked in the usual way.

Don't throw away the marinade. While the vegetables are cooking, periodically sprinkle them with this marinade.

From hot chili sauce

This marinade is perfect for spicy lovers. They take a kilogram of prepared vegetables, if necessary, cut into circles or large portions and put them in a plastic bag.

Separately, marinade is prepared from four finely chopped garlic cloves, two tablespoons hot sauce, the same amount - wine vinegar, a little cilantro, salt and a mixture of ground pepper.

The vegetables are seasoned with marinade, then the package is placed in the refrigerator for three hours. Instead of spicy, vegetables can be marinated in soy sauce.

From tomatoes and tomato ketchup

This method is used when vegetables need to be given a marshy note. As a tomato filler, you can take everything: pasta, sauce, ketchup and even adjika.

First you need to take lemon zest (a teaspoon), add to a quarter cup sunflower oil, 100g tomato ketchup, a little vinegar, salt and pepper to taste. Everything is mixed, vegetables are added, covered with a lid and left in this form for about an hour. Before cooking, each piece must be generously greased with marinade on all sides. In this case, it is best to use skewers on the grill.

These marinade recipes can be used for all types of vegetables, as they are considered universal.

Recipes

There are many different ways to cook vegetables on the grill. To create delicious culinary masterpieces You don't need to be an expert in this field. Features of cooking on coals guarantee good result even for beginners. It should only be remembered that vegetables are baked on coals on a special grill. Do not cook vegetables on a fire, as they will simply char and burn.

You can fry vegetables on skewers and skewers. So it will turn out vegetable kebab barbecue, very popular in Caucasian cuisine. At home, products are baked in the oven, microwave or on a special grill pan.

You can also cook frozen vegetables, after defrosting and drying them. But it's best to use fresh. Ice glaze makes vegetables slimy and crumbly, which is highly undesirable.

Grilled vegetables go well with meat and fish dishes, and also act as independent dishes. Everyone can make a good tasty dish using our recipes. Do not forget that, in addition to taste, the dish should look beautiful.

The classic way of vegetables on the grill

For grilling you will need: two medium eggplants, the same number of small tomatoes, sweet peppers and a large onion. For the marinade: four garlic cloves, a glass of any sauce (preferably home cooking), 50 grams of olive or sunflower fat, three large spoons of wine vinegar, a little salt and pepper.

The vegetables are washed, dried and cut into rings, mixed with ready marinade. After an hour and a half, you can get it, put it on the grill and fry on the grill.

Stock up first plastic bottle with water in case a fire suddenly breaks out from dripping oil. Then it must be immediately put out, not allowing the vegetables to burn.

Vegetables with mushrooms

On the grill, baked snacks in the form of vegetables with mushrooms are perfectly prepared. It looks very nice and is suitable for any celebration.

Take four pieces of fresh tomatoes, sweet peppers, eggplants and onions. In total, you should get about two kilograms of vegetables with a total mass. For this amount you will need a pound of fresh champignons. To prepare the sauce you will need: lemon juice, allspice, a little salt, half a glass of any refined oil and rosemary.

Prepared products are cut into circles, mushrooms - in half and combined with the finished sauce. It is necessary to calculate in order to leave a little for impregnation of the finished dish. After a couple of hours, pickled foods are grilled for about half an hour.

Then the vegetables are put in a cup and pour the rest of the marinade for impregnation.

Served hot in shared a la carte dishes with grated cheese, shelled sunflower seeds and rosemary sprigs.

Grilled spicy corn

Baked corncobs with garlic and spices look very beautiful and appetizing. They are cooked in foil over coals.

Main secret delicious dish lies in a special method of pickling. It needs: 50 grams of cow butter, half a glass of mayonnaise, two tablespoons of lemon juice, the same amount of soy concentrate, three garlic cloves and spices.

Four ears of corn are taken, rubbed with marinade and wrapped in foil: each ear separately. After 30 minutes, you can bake them on the grill. On average, the dish is prepared in 25 minutes. Ready corn is laid out with foil, using it as a plate.

Vegetable skewers

This recipe came to us from Spain. As you know, they love everything spicy and spicy, so our vegetables will be just like that: very spicy and very tasty.

They take seven ears of corn, a pound of champignon mushrooms, a kilogram of cherry tomatoes, two glasses of olive oil, 100 grams of balsamic vinegar, a couple of medium-sized red onions, the same number of sweet peppers, 50 grams of green mustard, four small zucchini zucchini, cardamom, nutmeg, salt and pepper to taste.

Some products need to be cut: corn - large pieces, zucchini, pepper and onion - rings, garlic - finely chopped. Chopped corn cobs need to be boiled by running for a few minutes in boiling water. Then take out and dry.

In a separate container, marinade sauce is prepared by mixing oil, garlic, vinegar and spices.

Pieces of vegetables are put in a bowl and poured with marinade, covered and left in the refrigerator for a day. During this time, all the ingredients will be saturated with a fragrant composition. These vegetables are very easy to prepare on skewers. Cooking time 40 minutes with constant turning.

This amount is enough for a small company of 10 people.

"Fruit" grilled vegetables

feature this dish is a sweet fruit sauce for which ripe apples, plums, lemon, sugar, salt and cinnamon are taken.

To prepare this exotic dish needed: young calabash zucchini - four pieces, two tomatoes, a couple of bell peppers, onion, two cloves of garlic, 50 grams of oil, the same amount of wine vinegar and spices.

Fruits should be dipped in boiling water, peeled and softened with a fork. Then add the sauce-syrup of vinegar, sugar, lemon juice and oils, as well as herbs and spices. The resulting marinade is soaked in sliced vegetables, leaving for 24 hours in a cool place, constantly stirring. After the appointed time, they are taken out and baked on prepared coals on a grill.

Served in portioned bowls with apple jam, lemon and olives. Quantity is for four servings.

Potatoes in foil on skewers

Another dish on the grill, which is a pleasure to cook.

You need to take a kilogram of red potatoes, wash, peel and cut into slices. You need to string them, alternating with pieces of lard. It will need 300 grams. Skewers are wrapped in foil and placed on the grill, where the product is baked for 30 minutes.

Then the foil is removed, continuing to cook on the coals for another 10 minutes. Ready meal you can salt and pepper.

Grilled vegetable salad

This spicy salad will appeal to many gourmets. The peculiarity of the dish is that the vegetables are al dente, crispy, in own juice. Therefore, they do not need to be specially marinated. It is enough to sprinkle with sunflower oil.

Seasoning for the dish is prepared from cottage cheese and chopped parsley and dill, seasoned with spices and honey.

You need to take two pieces of potatoes, zucchini, eggplant and pepper. Sliced for the grill, place on a wire rack, seasoned with oil and bake for 25 minutes, turning the wire rack. finished product lay out on a platter. Seasoning is served separately in a gravy bowl.

Grilled asparagus

Asparagus is great as a side dish for any main course, as well as diet food. Children eat it with pleasure, especially if you decorate the plates with funny faces made of sauce, olives and egg noodles.

For the dish you will need a pound of medium green asparagus. A little olive oil and coarse salt. First you need to cut the ends of the asparagus and clean it by about a third. Thin asparagus does not need to be peeled. Then brush it with oil and place it on the grill. Bake asparagus over direct heat for no more than five minutes, constantly turning over.

The finished side dish is laid out on a dish and sprinkled with coarse salt.

It can be used in pure form, as well as with lemon or garlic sauce. In a similar way, asparagus is cooked on a grill pan.

Ajapsandal or grilled hot salad

This dish of Caucasian cuisine is known to many true connoisseurs. national cuisine. It is prepared on coals, on a grill or on a fire, and the secret of taste lies in the combination of ingredients.

Traditionally taken: tomatoes, eggplant, sweet bell pepper, chili pepper, garlic, lemon, vegetable oil, herbs, coarse salt and freshly ground allspice. All in arbitrary quantities, designed for one or another number of people.

Prepared vegetables are baked on the grill as a whole, except for tomatoes. They are cooked on skewers, as they are fried very quickly.

Ready vegetables are put in a bowl, then peeled. If there are small burns, it is better to leave them, as they will give the dish a characteristic “smoky” taste.

There are many recipes for grilled vegetables. You can list them for a long time. Dishes on the grill are difficult to confuse with something else. They are useful, have a special aroma of a fire, have exquisite taste. In addition, this is a real creative process that can be carried out both alone and collectively. The grill is a great way to have a picnic. Suitable for a quiet family weekend or a country celebration. Either way, grilling will be an unforgettable experience. Bon appetit!

How to cook vegetables on the grill, see the video below.

Baked vegetables on the grill or grill, cooked on fire, have a special taste and aroma. You can pre-marinate eggplants, bell peppers, zucchini and cook vegetables on a grill over charcoal, or you can simply cut and cook on fire. The second option is faster. If we talk about taste, then it also does not differ much depending on the method of preparation. The difference will be only in spices and marinade.

Consider the case when vegetables are marinated. For marinade, you can use sour cream or mayonnaise and some tomato sauce e.g. ketchup. Cooking time for one serving (grid) is about 30 minutes. You can marinate about 2 hours before you are going to cook vegetable skewers.

You can cook different vegetables on the fire. In addition to those indicated in the recipe, you can also take tomatoes, for example. Pickled onions taste good too, especially when fried well.

grilled vegetables photo recipe

Ingredients:

eggplant - 1 pc.,
sweet pepper - 2 pcs.,
zucchini - 1 pc.,
sour cream 15% - 4 tbsp. spoons,
tomato sauce (any) - 4 tbsp. spoons,
coriander - 1 teaspoon,
ground paprika - 1 teaspoon,
salt - to taste.

Cooking process:

Wash the zucchini and eggplant, cut off the tails and cut the vegetables into rings, but not thinly.

Peel the sweet peppers, too, from the stalk and seeds, rinse, cut into 4 parts along.

Now you need to pickle the vegetables so that in the process of frying on the coals they become softer and have a pleasant taste. Take any tomato sauce. It can be ketchup or regular tomato paste that you use to make borscht. You can make your own tomato sauce in a slow cooker. Just stew tomatoes with plums, for example, and herbs. Then everything is crushed and the sauce is ready. Pour sauce into bowl with vegetables.

Put in a bowl and sour cream. You can have any fat content or even mayonnaise, although it is not very useful, especially when heated.