From early spring to late autumn, we try to get out into nature to fry juicy pieces of meat over an open fire, bake vegetables and take a break from the bustle of the city in pleasant company. Grilled vegetables go well with all types of meat or fish, and they are incredibly tasty on their own.
There are a lot of recipes for cooking vegetables on the grill, and they can be baked whole or skewered, layered with lard or brisket, wrapped in foil or cooked on a special grill. Before cooking, they can be marinated or sprinkled with aromatic dressing during baking to give the vegetables additional flavor.
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Adjapsandal or grilled vegetable salad + baked champignons
A Caucasian cuisine dish of vegetables cooked over an open fire is incredibly tasty due to the fact that the vegetables and herbs, spices and seasonings are correctly selected. Prepared as a salad. First, all the vegetables are roasted on a charcoal grill and then peeled, chopped and mixed into a perfect vegetable dish. Lightly seasoned, slightly warm, very flavorful salad. These grilled vegetables can be prepared with any type of meat or baked fish. The dish itself is just as wonderful, for example, if you don’t eat meat.
You will need:
- Red bell pepper – 2 pcs.;
- Vegetable oil – 85 ml;
- Yellow bell pepper – 2 pcs.;
- Hot chili pepper – 2 pcs.;
- Eggplants – 2 pcs.;
- A large bunch of fresh herbs;
- Garlic – 1 head;
- Large tomatoes – 4 pcs.;
- Lemon – 1 pc.;
- Coarse salt and freshly ground pepper.
For baked mushrooms:
- Champignons – 300 gr.;
- Mayonnaise – 100 gr.;
- A little salt and pepper.
Preparation:
1. The grill should not be very hot, the coals should be slightly “covered” with ash. It is at this temperature that the vegetables will bake evenly.
2. Place all vegetables except tomatoes whole on the grill and bake evenly, turning regularly so that they do not burn too much.
3. It is recommended to skewer the tomatoes and fry them separately - they cook very quickly.
4. While the vegetables are baking, prepare a large saucepan with a tight lid, this is necessary so that the vegetables “steam” and then the skin peels off easily.
5. Tomatoes are removed first, then vegetables one by one as they are cooked. Let them stand for about 15-20 minutes, then peel off the skins and burnt marks, and the latter should not be removed too carefully, they contain the whole taste of the dish.
6. While the vegetables are cooling on the coals, you can bake mushrooms, previously marinated in mayonnaise and seasoned with salt and pepper.
7. Remove the stems and seeds from the peppers and cut into large cubes, peel the eggplants, remove the core and cut it into the same pieces.
8. Peel and chop the tomatoes, cut the garlic in half and squeeze out the clove halves, mix all the ingredients in a large bowl and additionally season the dish with 2 cloves of fresh garlic, squeezed through a kitchen press.
9. Chop any fresh herbs you like and add to the vegetables, salt and season with freshly ground pepper. Add vegetable or olive oil, squeeze out the juice of half a lemon, and mix everything thoroughly.
Before serving, the dish can be cooled or served warm. This will be the perfect side dish for pork, chicken or turkey skewers.
Grilled vegetables in the oven with cauliflower and pineapples
As a rule, grilled vegetables are baked over an open fire outdoors as a side dish for meat, but the recipe can easily be adapted for cooking at home using the oven. Many modern stovetop ovens have a grill or convection feature, which will be very helpful in preparing this dish. In this way, grilled vegetables can be cooked not only in the warm season and outdoors, but also in the cold at home. After all, we need vitamins from tasty and healthy vegetables all year round.
To prepare you will need:
- 1 small zucchini;
- 300 gr. fresh cauliflower;
- 2 medium eggplants;
- 2 sweet peppers;
- 2-3 tomatoes;
- 1 sweet onion;
- A few cloves of garlic;
- A small jar of canned pineapples;
- A little salt and freshly ground pepper;
- Lemon juice - to taste;
- Seasoning for grilling;
- Any vegetable oil.
Preparation:
1. Separate the cauliflower into small florets and place in a convenient bowl.
2. Cut the tomatoes into thin slices, do the same with the sweet onions, and place in a deep plate.
3. Cut the zucchini and eggplant into thin slices and place in a bowl.
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4. Peel sweet peppers (you can add hot peppers) and cut into arbitrary pieces.
5. Season all prepared vegetables with salt and pepper, add dry spices and seasonings according to your preferences. Let the vegetables marinate a little so that they release their juice.
6. Grease cast iron or other fireproof dishes with vegetable oil and arrange all the vegetables beautifully, not forgetting the canned pineapple and garlic cloves, which need to be pressed with a knife so that they burst and release the juice.
7. Place the mold in a preheated oven to a temperature of 180 C and the “Grill” mode on for 30-35 minutes.
If you use beautiful dishes for baking, then the vegetables can be served directly in it. These grilled vegetables can be served on a holiday table and they will definitely become its main decoration.
Specifics of selection and preparation
Vegetables that need to be fried or baked must be whole, fresh and without any damage. It is better to choose juicier varieties. They need to be washed and dried, and the vegetables are washed immediately before cooking. Let's look at the features of some types of vegetables.
Peppers. Any type of baked pepper should have a smooth surface and thick skin. Thin skin will certainly burst from high temperatures, and peppers with an uneven surface are difficult to cook. Small fruits are baked whole, while large ones can be cut into manageable segments or simply lengthwise and in half.
Eggplant. They can also be cut into slices or rings, but if the eggplants are intended for future salads, then they are certainly baked as a whole. In this case, several punctures are made in the eggplants.
Squash, pumpkin and zucchini. These vegetables should be medium in size, since large specimens contain a significant amount of seeds. Medium zucchini and squash are cut into circles, and small ones are always baked with the whole fruit. It is better to cut the pumpkin into medium-sized pieces, which will allow it to bake more efficiently and evenly.
It is best to cut large vegetables into pieces before baking.
Potato. It is always better to use young tubers, but since this is unrealistic throughout the year, they are content with what is on sale. Potatoes are not peeled, they are washed and cut into slices directly with the peel.
Onion. It is highly desirable that this vegetable be from the family of the most juicy varieties. Its bulbs should be completely covered with husk. The presence of even slight rot is absolutely unacceptable, since such onions will certainly give an unpleasant taste and smell.
Corn. It must be selected with large cobs that have an even distribution of juicy grains. The cobs are cleared of protective leaves and, as a rule, large specimens are cut. If you lightly boil the cobs first, the baked corn will turn out especially tasty.
Vegetable shish kebab with Adyghe cheese, cooked on the grill
Shish kebab is one of the most favorite dishes that can be cooked on an open fire in nature. But it is prepared not only from different types of meat; quite often it comes with an appetizing accompaniment in the form of vegetables on skewers. Vegetable kebab is another way to deliciously cook grilled vegetables on the grill. Due to the fact that the pieces of vegetables are quite thin, this kebab cooks very quickly and does not require much heat. That is, you can place the skewers with vegetables after you have removed the meat.
To prepare you will need:
- 2 small zucchini;
- 3-4 ripe but firm tomatoes;
- 2 eggplants;
- 2 sweet peppers;
- 300 gr. Adyghe cheese;
- A little vegetable oil;
- Salt, freshly ground pepper, seasonings - to taste.
Preparation:
1. Cut Adyghe cheese into medium-thick slices, so that they are the size of a tomato.
2. Cut zucchini and eggplant into rings; zucchini can be cut a little thicker, unlike eggplant.
3. Peel the sweet pepper from the stalk and seeds, cut in half, and then into 4-6 parts depending on the size.
4. Ripe but elastic tomatoes are cut into thick rings; if you make them too thin, they may fall off the skewer.
5. Place all vegetables except tomatoes in a convenient bowl and season with salt, spices, and add black pepper.
6. Pour sunflower oil over the seasoned vegetables and mix thoroughly so that the seasonings and oil reach each piece.
7. Alternately thread vegetables, cheese and tomatoes onto a skewer, so that there are eggplant rings along the edges.
8. Place the skewers on the coals, and periodically turning them over, bake until fully cooked.
It is best to serve directly on skewers, in portions, so that the dish looks appetizing. I would like to immediately warn you that when you cook vegetables on the grill in this way, there is a high probability that all your neighbors in the dacha will come running to the delicious smell, so cook more at once. Bon appetit and relax!
Cooking principles
- A variety of vegetables are suitable for creating such a kebab: onions, zucchini, eggplant, corn, sweet peppers, tomatoes, etc. The process of preparing these products is very simple - they need to be thoroughly washed and cut into slices suitable for skewers of approximately the same size. Small vegetables (such as cherry tomatoes) can be fried uncut.
- To prepare vegetable skewers, it is better to use a grill grate or traditional skewers. However, this dish can even be prepared in the oven. It all depends on the preferences of the hostess and the opportunities available to her.
- To prevent vegetable raw materials from turning into porridge during cooking, it should never be salted. The exception is eggplant. To remove the bitterness from this vegetable, place it in salt water for a few minutes.
- Shish kebab from vegetables is marinated purely individually. It doesn’t have to be kept in a marinade at all. But this depends on the taste of consumers.
- The cooking time is not strictly regulated. In general, the food should soften and brown, but retain its shape. Eggplants and zucchini are usually kept on the fire for ten to twelve minutes, onions for seven to eight minutes, and peppers for about five minutes.
- To diversify the taste of the dish, other products are often added to vegetable skewers. Recipes for vegetarians involve the use of mushrooms and cheese, while others diversify their diet with fat tail fat and lard.
Original vegetable kebab with corn and mushrooms
The combination of vegetable kebab can be any - to your taste, and from those vegetables that are on hand. This dish will be an excellent addition not only to barbecue, but also to baked or smoked meat. These delicious grilled vegetables can be cooked on metal skewers on the grill, or on wooden skewers in the oven or home grill.
To prepare you will need:
- Mushrooms (any) – 300 gr.;
- Small zucchini - 1 pc.;
- Small tomatoes – 6 pcs.:
- Corn - 1 cob;
- Fresh garlic – 2-3 cloves;
- A little sunflower oil;
- Salt and spices, pepper;
- A bunch of fresh herbs.
Preparation:
1. Just finely chop a small bunch of fresh herbs and place them in a deep bowl. Add salt, freshly ground pepper and your favorite spices to taste.
2. Squeeze a few cloves of garlic through a kitchen press, add to the herbs, pour in sunflower oil and mix everything well. This sauce can be greased with vegetables when baking and used for serving.
3. Cut the corn cob into not very thick discs; you can cut the zucchini a little larger.
4. Thread vegetables and mushrooms onto a skewer, leaving them whole, and small tomatoes should be in the center of the skewer.
5. Grease the vegetables with the prepared spicy oil and place on the grill.
Bake vegetables on the grill until cooked and can be served along with aromatic oil.
Potatoes with layers of lard, baked on the grill
In fact, cooking delicious potatoes on the grill is not as easy as it seems at first glance. It is not enough to string the slices on a skewer and bake - the potatoes will burn at the edges, but the inside will remain raw. Therefore, it is important to know small tricks in this matter. The most ordinary food foil will help us; the potatoes will be baked inside it and will not burn on the outside ahead of time. And after it becomes soft, you can brown it over the coals and give it that much-loved smoky flavor.
To prepare you will need:
- 600 gr. new potatoes;
- 200 gr. lard (possibly with meat streaks);
- A little salt and black pepper.
Preparation:
1. For cooking, small-sized young potatoes are best suited; they don’t even need to be peeled; they will be baked and crispy appetizingly.
2. Cut the potatoes into thin rings.
3. Cut the lard into small pieces, the skin can be cut off or left, it will also have time to bake.
4. If the lard is very salty, then the potatoes do not need to be seasoned with additional salt, but just a little pepper.
5. Alternately thread lard and potatoes onto a skewer, then wrap the resulting “kebab” in a couple of layers of foil.
6. Place the skewers on the grill and bake for about 20 minutes, stirring occasionally.
7. Now you can remove the foil and return the skewers to the coals so that a golden crust appears on the potatoes and lard.
To enhance the taste of the dish, you can use smoked lard instead of salted lard, or replace it with slices of fatty bacon.
The simplest grilled vegetables are zucchini cooked on the grill
Summer is not only the season of barbecue, but also the time of fresh vegetables, so when going on a picnic, you should take care of a tasty and healthy vegetable side dish for zucchini meat. It’s hard to find a simpler recipe than this one. In just a few minutes you will have juicy and tasty grilled vegetables ready for any barbecue.
To prepare you will need:
- Zucchini – 1-2 pcs.;
- A little coarse salt;
- Freshly ground black pepper - to taste;
- Olive or vegetable oil for greasing.
Preparation:
1. For baking, you can use not only zucchini, but also small zucchini. You need to cut off the ends of the fruits and cut each zucchini lengthwise into 4-6 pieces, depending on the size.
2. Grease each resulting slice with olive or vegetable oil, add salt and black pepper. At this stage, you can add your favorite spices.
3. Place the vegetable slices on the grill over the coals and cook for about 8-9 minutes on one side, then turn over and bake for about 4-5 minutes. The coals should not be too hot and it is advisable to cover the grill with a lid.
Any sauce based on sour cream, yogurt or mayonnaise with garlic and fresh herbs goes very well with this dish.
Classic recipe
Vegetables are selected to taste; if desired, you can marinate them together and then bake champignons. For a kilogram of vegetables you will need:
- vegetable oil (olive or sunflower) – 50 ml;
- lemon – 1 piece;
- garlic – 4 cloves;
- basil – 1 sprig;
- rosemary;
- salt.
Preparation
- Finely chop the rosemary and basil, squeeze the lemon juice, and chop the garlic using any available method. Combine all these ingredients, add salt and vegetable oil.
- Wash the vegetables, chop them, put them in a bag, pour the marinade sauce into it, tie the bag and shake. Leave for half an hour, then you can bake, placing it on a wire rack or threading it onto skewers.
Grilled eggplants on the grill with onions and garlic - tasty and fast
Eggplants cooked over an open fire can be not only a tasty addition, but also partly a substitute for meat. They can be baked just as deliciously in the oven, under the grill. In this recipe, I will tell you how to deliciously cook eggplants on the grill, but not just in slices, but in the form of boats with onion filling. You will also need a barbecue or grill with a lid.
To prepare you will need:
- 2-3 large eggplants;
- 3-4 cloves of fresh garlic;
- Red sweet onion;
- A little hot pepper - on the tip of a knife;
- Salt and freshly ground black pepper;
- A large pinch of Provençal herbs;
- Olive oil.
Preparation:
1. In a small bowl, mix olive oil with salt, add red and black pepper and garlic pressed through a kitchen press.
2. Cut the red onion into small cubes, add to the oil, add Provençal herbs to taste and mix everything well.
3. Cut the eggplants in half lengthwise, making longitudinal cuts diagonally.
4. Place the boats on the grill, generously grease with the previously prepared sauce.
5. Cook the eggplants for about 25-30 minutes on the grill with the lid closed; it is important to ensure that the coals do not produce too much heat.
The boats are served in portions; inside the eggplants you get very tender and aromatic pulp. The onions and garlic are baked and become very tasty and not at all spicy.
Marinades for eggplants
Many people love eggplants for their piquancy, but they are especially tasty when grilled. But before baking, they must be marinated for at least 3-4 hours. The best marinades for eggplants:
- Olive oil, lemon juice, herbs and spices to taste.
- Wine vinegar, vegetable oil, soy sauce, basil and garlic.
- Dry white wine, olive oil, ground black pepper.
Grilled vegetables: corn, zucchini and sweet onions
Available zucchini, especially in summer, is great for baking on the grill. And the addition of corn cobs and sweet onions will make the side dish for meat original.
To prepare you will need:
- Large onions – 2 pcs.;
- Apple cider vinegar – 2 tbsp. spoons;
- Zucchini – 2 pcs.;
- Corn cobs – 4 pcs.;
- Butter – 80 gr.;
- A little salt and black pepper.
Preparation:
1. Peel the onions and cut them into thick rings. Place the rings in a bowl, add a little water and apple cider vinegar. Leave for 15 minutes so the onions have time to marinate.
2. Place the onion rings on the grill and fry on both sides in the grill until cooked and golden brown.
3. Cut the zucchini into thin slices, season with salt and freshly ground pepper, and fry along with the onion until cooked on the grill.
4. The corn should not be peeled, but baked for about 25-28 minutes, constantly turning over until cooked. When serving, do not forget to place softened butter and coarse salt next to the cobs.
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In addition to serving meat and vegetable side dishes cooked on the grill, you should not forget about sauces that will go well with vegetables. This can be a simple sour cream sauce with herbs and garlic, sauces based on cheese or mayonnaise.
