TOP 4 recipes with photos of cooking vegetables on the grill at home. Cooking tips and secrets. Video recipes.
Fresh eggplants, bell peppers, tomatoes, onions, corn cobs, asparagus, zucchini, mushrooms … All vegetables cooked on the grill are a wonderful dish for outdoor recreation. Baked vegetables go well with juicy meat kebabs. Both vegetarians and staunch meat eaters will be delighted with such a treat. We offer TOP-4 recipes for cooking assorted vegetables on the grill, as well as share culinary subtleties that will help make them appetizing, tender and tasty.
Culinary tips and secrets
- Grill vegetables must be exceptionally fresh. Tomatoes are not wrinkled, eggplants are not sluggish, zucchini are not soft … Stale vegetables lose a lot of moisture and they never turn out crispy.
- To ensure that all vegetables cook at the same time, and do not burn out or remain half-baked, cook soft and hard types separately. Soft fruits - tomatoes, chopped onions, mushrooms, bell peppers. Hard ones are zucchini, eggplant, potatoes.
- Vegetables can be baked whole or sliced. But do not cut very thinly, otherwise they will burn. The optimal thickness of vegetables is 1 cm.
- It is better to salt vegetables ready-made. Otherwise, during the cooking process, they will give a lot of juice.
- Vegetables are baked on coals on skewers, on a grill, on skewers, on a baking sheet, in foil, marinated in sauces, spices and herbs.
- It is most convenient to string on skewers not chopped pieces, but whole, so the dish will be tastier.
- Vegetables will be tastier and more piquant if they are pre-marinated. For the sauce, use balsamic vinegar, olive or sesame oil, lemon juice, lime juice, soy sauce. The marinade is supplemented with spices, herbs and herbs.
- If the fruits are not pickled before cooking, they can be poured with oil or sauce on top when baking.
- To prevent vegetables from turning into vegetable porridge, cook them for no more than 10 minutes.
- Warm, juicy and soft slices of vegetables smell like a fire. An especially interesting aroma is obtained if the wood of fruit trees is used for coals: cherry or apple.
- Ready-made baked vegetables can be served on their own or before serving, season with a squeezed clove of garlic sauce, sprinkle with lemon juice.
Vegetables on skewers
Vegetable shashlik on skewers looks very appetizing and turns out to be incredibly tasty and really worthy. It will be of interest to both vegetarians and fasting people, and those who love meat as an addition to pork kebab.
- Caloric content per 100 g - 57 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Champignons - 100 g
- Tomatoes - 2 pcs.
- Zucchini - 1 pc.
- Lemon - 0.5 pcs.
- Greens (any) - bunch
- Salt to taste
- Bulgarian pepper - 1 pc.
- Eggplant - 2 pcs.
- Onion - 2 pcs.
- Honey - 1 tablespoon
- Olive oil - 3 tablespoons
- Mustard - 1 tablespoon
- Spices to taste
Cooking vegetables on the grill on skewers:
- Peel the onion and cut into circles 3-4 mm thick.
- Leave medium-sized mushrooms whole, large ones - cut in half.
- Cut the eggplants and zucchini into 1 cm thick circles.
- Peel the bell peppers and cut into slices the size of a mug of eggplant and zucchini.
- Chop the tomatoes or take the cherry and bake them whole.
- Finely chop the greens and mix with olive oil, lemon juice, spices, mustard.
- Place all vegetables in the prepared marinade, stir and leave to marinate for 20 minutes.
- Then string the vegetables one by one on skewers, which are set over the embers at a distance of about 20 cm so that they cook and not burn.
- Cook the vegetable kebab on skewers, turning and pouring with the marinade for about 15 minutes, until the pilaf is lightly browned.
Vegetables in foil
Vegetables baked on a grill in foil are an appetizing, inexpensive and healthy dish for hiking in nature. Vegetables are baked in their own juice with the addition of sauce. It's the perfect side dish, appetizer, or complete stand-alone meal.
Ingredients:
- Eggplant - 2 pcs.
- Tomatoes - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Potatoes - 3 pcs.
- Salt to taste
- Ground black pepper - to taste
- Olive oil - 3 tablespoons
- Lime juice - 1 tsp
- Mustard - 1 tsp
Cooking vegetables on the grill in foil:
- Wash the eggplants and cut into thick washers. Wash the tomatoes and cut into large rings. Eggplants and tomatoes should be about the same diameter for the dish to look good.
- Peel the bell peppers from the seed box and cut into 6-8 slices.
- Wash the potatoes and cut into 0.5 cm rings in the peel.
- Toss olive oil with lime juice and mustard.
- Lay out the vegetables on a sheet of foil, alternating one after another. Season with salt, pepper and sauce.
- Wrap the vegetables in foil and place them on the grill for 20 minutes until tender.
Vegetables in mayonnaise
Grilled grilled vegetables in smoky mayonnaise are a worthy alternative to kebabs. They are prepared without frying in fat, therefore, they are considered less high-calorie. And mayonnaise for the sauce can be replaced with any other products like tkemali, adjika, olive oil, etc.
Ingredients:
- Eggplant - 2 pcs.
- Zucchini - 2 pcs.
- Champignons - 2 pcs.
- Cherry tomatoes - 4 pcs.
- Tomatoes - 1 pc.
- Mayonnaise - 3 tablespoons
- Walnuts - 50 g
- Garlic - 2 cloves
- Dill - bunch
Cooking vegetables on the grill in mayonnaise:
- Wash the champignons, dry them, remove the stem, and put the cherry in the hat.
- Cut the courgettes into slices, drizzle with olive oil, salt and pepper and leave for 15 minutes.
- Cut off the stem of the eggplant.
- String mushrooms with cherry tomatoes, zucchini rings and whole eggplants on a skewer.
- Send vegetables to grill over coals. When the eggplant is rolled on the skewer, the vegetables are considered ready.
- For the sauce, add chopped walnuts, garlic squeezed through a press, finely chopped tomato, chopped dill into mayonnaise and mix everything.
- Put the prepared vegetables on a dish, pour over the sauce and serve.
Whole vegetables
An ideal side dish for meat kebabs or fish on charcoal - grilled vegetables cooked entirely on the grill. They will be a great alternative or addition to the traditional picnic barbecue.
Ingredients:
- Eggplant - 1 pc.
- Hard tomatoes - 2 pcs.
- Bulgarian pepper - 1 pc.
- Onions - 1 pc.
- Olive oil - 150 ml
- Soy sauce - 8 tablespoons
- Salt to taste
- Ground black pepper - to taste
- Balsamic vinegar - 1 tablespoon
Cooking whole vegetables on the grill:
- For the marinade, combine olive oil with soy sauce, balsamic vinegar, and soy sauce. Stir the marinade until smooth.
- Rinse the vegetables, dry with a paper towel and cover with marinade.
- Leave them to marinate for 30 minutes.
- When the charcoals give off their heat, place the vegetables on a wire rack and bake in high heat on one side for 5 minutes, on the other side for 6-7 minutes. To have a dryish crust, increase the cooking time.
