TOP 4 recipes with photos of cooking vegetables on a barbecue at home. Tips and subtleties of cooking. Video recipes.
Barbecued vegetables are the perfect treat for vegetarians, fasting, meat-loving or slimming. Such vegetables are useful, and they retain all their benefits and useful properties after heat treatment. And if they are pre-marinated, then they will also be really tasty. In this article, we offer TOP-4 recipes for cooking vegetables on a barbecue. They are prepared quickly and easily, and the result will delight all eaters.
Cooking tips and subtleties
- Various vegetables are cooked on coals. It is best to choose them according to the season. Ideal fruits are firm with good flesh, smooth and juicy. To prevent the vegetables from burning and remaining half-baked, divide them into softer and harder parts. Soft include tomatoes, champignons, bell peppers, onions cut into rings. Frying for 5-7 minutes over good heat is enough for them to brown. Hard vegetables include zucchini, eggplant, and potatoes.
- It is generally better to bake potatoes separately, because its preparation takes more time. It is preferable to cook small tubers on charcoal and do not peel the skin. It is enough to wash them. Potatoes can be skewered with pieces of bacon.
- If you are going to add baked eggplants to a salad, bake them whole. Then cut the large fruits in half, and the small ones into rings.
- Grilling peppers are good for both sweet and chili peppers. The main thing is that the fruits have a dense skin, because thin skin from high temperature will quickly burst. Bake the chili peppers whole, and cut the sweet ones in half or into slices.
- Thin stems of asparagus can taste bitter, so a medium-sized meaty stem is more suitable for grilling. Also, peel the bottom third of the stem to ensure the asparagus is evenly cooked.
- Grilling tomatoes should be firm but ripe. They are baked whole or cut into rings.
- Corn is used fresh, not canned. The ears are strong, with juicy grains. They are baked in the leaves whole or peeled from the leaves and cut into 2-3 pieces.
- The mushrooms are the same size so that they are evenly fried.
- The side dish will not be bland, but will come out spicy if the ingredients are pre-marinated. This can be done in different ways. The delicate taste of vegetables will be emphasized by rosemary, thyme, and basil. Olive oil, lemon or lime juice will preserve juiciness.
- It is better to add salt before serving so that there is no excess juice during frying.
- On the grill, vegetables are prepared in different ways. They are baked on a wire rack with a handle or in a grill pan, and also pricked on skewers, but this is not always convenient.
- To prevent vegetables from sticking to the wire rack, grease it first.
- To determine if the vegetables are done, pierce them with a skewer or knife - they should be completely soft. But some vegetables, like asparagus, garlic and carrots, should be soft on the edge and crisp in the middle.
Pickled vegetables on the grill
Juicy, crunchy, pickled vegetables cooked on the grill that have retained all the aromas and benefits are the best side dish for a barbecue. Prepare this delicious addition to meat, you get a magical dish.
- Caloric content per 100 g - 46 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Zucchini - 1 pc.
- Bulgarian red pepper - 2 pcs.
- Bulb onions - 4 pcs.
- Eggplant - 1 pc.
- Soy sauce - 300 ml
- Adjika - 2 tsp
- Champignons - 0.5 kg
- Red onion - 2 pcs.
- Chili pepper - 2 pcs.
- Tomatoes - 1 kg
- Water - 300 ml
- Ground black pepper and salt - to taste
- Garlic - 3-4 heads
- Sugar - 2 tablespoons
- Vegetable oil - 500 ml
Cooking pickled vegetables on the grill:
- Wash the tomatoes, pierce them with a wooden skewer, so that when pickling they absorb the marinade well.
- Wash and dry the mushrooms with a paper towel.
- Wash the bell peppers, core with seeds and cut into 4 pieces.
- Wash zucchini and eggplants, dry and cut into thick rings. You do not need to peel young zucchini, peel the old one.
- Peel the onions and cut into thick rings.
- Pour vegetable oil, soy sauce, finely chopped peeled garlic and large chili chili with grains into a small container.
- Pour cold boiled water into the marinade, add spicy adjika, salt, sugar, a mixture of peppers and spices. Mix everything.
- Place the vegetables in a large bowl and cover with the marinade. Close the lid and refrigerate for 24 hours.
- Then place the vegetables on a wire rack and grill on both sides on the grill until tender.
Whole grilled vegetables
Whole vegetables on the grill are not just an addition or an appetizer, but a real complete picnic dish. With proper preparation and preliminary marinating, grilled fruits on charcoal will be appreciated by both vegetarians and indifferent to dietary nutrition.
Ingredients:
- Zucchini - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Onions - 2 pcs.
- Salt to taste
- Lemon - 1 pc.
- Razmarine - 30 g
- Provencal herbs - 10 g
- Dried oregano - 10 g
- Ground black pepper - to taste
Cooking whole vegetables on the grill:
- Wash all vegetables.
- Peel the bell pepper from the stalk with seeds. Remove the husk from the onions. Cut off the ends from the zucchini on both sides.
- Put all vegetables in a tight plastic bag.
- Cut the lemon into two parts and squeeze the lemon juice to the vegetables. Add rammarine, Provencal herbs and dried oregano there.
- Mix the contents of the bag with your hands, tie it tightly and leave the vegetable components to marinate for 5-6 hours.
- Then, on a grill net, spread the marinated zucchini with bell peppers and onions close to each other, pressing well together.
- Grill vegetables on both sides until cooked through. Turn the net 4 times during frying to brown the vegetables evenly on each side.
How to deliciously grill vegetables on a fire
Diversify your meat kebab with vegetables cooked over the fire. Grilled vegetables are a great alternative to kebabs, especially for vegetarians and those who prefer vegetables. And for meat-eaters it is a delicious side dish.
Ingredients:
- Zucchini - 2 pcs.
- Tomatoes - 2 pcs.
- Eggplant - 1 pc.
- Asparagus - 200 g
- Carrots - 2 pcs.
- Lemon juice - 2 tsp
- Olive oil - 30 ml
- Salt to taste
- Ground black pepper - to taste
- Greens - for serving
Grilling vegetables over a fire:
- Wash and dry asparagus and tomatoes. Pierce the peel of the tomatoes with a toothpick so that it does not crack during frying.
- Peel and chop the carrots.
- Cut the courgettes and eggplants into large 5 mm washers.
- Place vegetables in a bowl and drizzle with olive oil. Season with salt and pepper and stir.
- Then place the vegetables on the grid of the preheated grill and fry on both sides until tender.
- Sprinkle the grilled vegetables with lemon juice and garnish with herbs.
Grilled vegetables like in a restaurant
Meat grilled on charcoal is, of course, incredibly tasty. But when you're on a diet or don't eat meat, you can grill a variety of vegetables. And in order for the vegetables on the grill to turn out, as in a restaurant, they need to be pickled and the appearance of the tongues of flame should be controlled.
Ingredients:
- Eggplant - 3-4 pcs.
- Mushrooms - 1 kg
- Bulgarian pepper - 4-5 pcs.
- Bulb onions - 1 pc.
- Greens to taste
- Olive oil - 30 ml
- Soy sauce - 20 ml
- Lemon juice - 1 tablespoon
- Onions - 1 pc.
- Salt to taste
- Ground black pepper - to taste
Cooking vegetables on the grill, like in a restaurant:
- Peel, wash and grate onions. Peel the garlic and pass through a press.
- Combine onion, garlic, olive oil, soy sauce, lemon juice, spices.
- Wash the eggplants and cut into 4 pieces. Wash and dry the mushrooms. Wash the Bulgarian pepper, dry it, remove the seed box and cut into 4 pieces.
- Place the vegetables in a bowl, pour over the resulting marinade and leave to stand for a couple of hours to marinate and soak well.
- After a while, put the mushrooms on a greased wire rack and fry on both sides for 15 minutes.
- When the mushrooms are browned and will not produce juice, remove them from the fire, and put eggplants in their place. Bake them on both sides for 10 minutes.
- Then add the bell peppers and bake them on both sides for 10 minutes.
- Garnish the cooked baked vegetables with fresh herbs.
