How to cook vegetables over a fire on a grill

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.

When the vegetables are soft and browned, remove them from the heat. Cool and eat with meat kebabs while they are warm.

Double pleasure: sauces for grilled vegetables recipe

Our treat is good in itself, but there is nothing that cannot be made even better! You can complement and increase the sensation that the dish is sure to create with the help of interesting and simple dressings.

• Natural yogurt, whipped with finely chopped herbs, is a universal option that everyone likes. Just don't forget to salt the mixture.
• Sour cream mixed with feta cheese and mint will give no less rich taste sensations with minimal time investment.
• A sauce made from sour cream, a small amount of herbs and finely chopped olives will go well with all the vegetables on the fire and will serve as an excellent addition to the main dish.

It’s healthy to eat, but not limited to an ascetic, meager menu - that’s exactly what our recipe is about! We are sure that you will definitely appreciate the simplicity, exquisite taste and ease of roasting vegetables over a fire!

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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.

Step-by-step preparation according to the “proprietary” marinade recipe for grilled vegetables

Chop the vegetables indicated in the recipe. Place them in a deep bowl. Fill with water and let it cover the vegetables. Then add butter and soy sauce, add Provençal herbs and add garlic. Cover this beauty with a lid and leave it alone for three hours.

When cooking vegetables over coals, sprinkle them with the remaining marinade in the bowl. May it be delicious for you!

Greetings to all readers!

In the summer, how nice it is to live in the country, all day in the fresh air, and no TV, I also left my laptop at home!
Therefore, the recipe for marinade for grilled vegetables
after a family tasting.
Tested, very tasty, everyone liked it. So next weekend, grilled vegetables in a spicy marinade
will accompany kebabs and sausages.

Preparation:

Wash the vegetables; no need to cut off the peel. Cut zucchini and eggplant into slices. Remove seeds from peppers and cut into quarters. It is better to take large onions and cut them into quarters. I will say right away that I do not recommend marinating tomatoes, or even frying them, the juice will leak out. That's why we ate fresh tomatoes.

Preparing the marinade:

Peel and crush the garlic with the flat side of a knife, then finely chop.

In a bowl, mix garlic, dried herbs, add olive oil and balsamic vinegar, squeeze the juice from one lemon, add salt and black peppercorns.

I recommend using dried herbs for the reason that they will not burn and the aroma will not be lost, unlike fresh ones. Place zucchini and eggplants on the bottom of the pan, pour in some of the marinade, then add onions and bell peppers and the marinade.

By the way, I secured the onions with a toothpick! I’ll tell you why, well, maybe you yourself have already guessed. But the fact is that when we start mixing vegetables, shaking a pan or bag, which can also be used as a container for pickling, the onion will inevitably break up into layers, and then fall through the grate during cooking and burn.

Well, cover the pan tightly with cling film and a lid and let the vegetables marinate. It is advisable to allow the vegetables to marinate overnight. Especially eggplants are well soaked in the marinade and will not dry out during cooking. I pickled the vegetables in the evening, and at lunch the next day our picnic began. If desired, you can also prepare a dressing for ready-made grilled vegetables.

Finely chop the greens, mash a little with a fork, chop the garlic, add salt, pour olive oil or vegetable salad oil. Pour everything into a jar and let it sit in the refrigerator.

Here the embers are in full swing.

Place the vegetables on the grill and don’t remove the toothpicks from the onions! With their help, it is even more convenient to turn the onions during frying.

Do not close the grill with a lid! Since vegetables cook quickly thanks to the marinade, they need to be turned frequently with grill tongs, and, for example, peppers and onions will cook faster than zucchini and eggplant, so they will be the first to be removed from the grill.

Do not rush to immediately place the finished vegetables on a dish, place them in a saucepan, close the lid tightly, and there they will reach the required degree of softness within 10 minutes, but the slight crunch of the peppers and onions will remain. Before serving, do not forget to baste the grilled vegetables with oil infused with herbs and garlic! Oh, what a scent... These are the smoky grilled vegetables with an unforgettable taste.

Bon appetit!

So we worked up an appetite, decided to take a walk through the strawberry field and walk to the sea, you can see it on the horizon.

Have a nice summer days, cheerful mood and delicious picnics!

Modern housewives make a variety of home preparations for the winter. Among them, a special place, of course, is given. Most often you can find mushrooms and cucumbers, cabbage and tomatoes in preparations - this is an excellent addition to hot dishes, as well as a snack and a reminder of the warm summer. To properly prepare marinade for vegetables, you need to know the best recipes and cooking features. You will find the necessary information in our article.

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.

How to cook grilled vegetables - instructions

Of course, the easiest way to cook vegetables is to place them on a grill grate that has been preheated over hot coals.

This way they will be fixed, all you have to do is turn them over regularly and that’s it.

If the occasion is solemn, you can work a little and thread pieces of fruit onto a skewer or skewer.

This will make them look much more attractive.

At home, vegetables are cooked on a grill pan or on an electric grill.

Advice! Whatever cooking method you choose, arrange onion rings between the vegetables, even if this is not called for in the recipe. They will add additional aroma and taste to the finished dish.

As a rule, on a well-heated grill, vegetables cut into thin pieces are cooked for 10 minutes on each side, whole vegetables or larger pieces need to be cooked further.

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.

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.