Vegetables on the grill - delicious marinade recipes on the grill, grill, skewers

Armenian salad of baked vegetables on the grill is prepared both on extinguished coals and on a baking sheet - on burning ones.

Traditionally, Armenian women prepare vegetables for barbecue while their husbands prepare the meat. For vegetables in Armenia, special skewers with a double rod are used to make it convenient to turn them over, baking them on both sides. On them, round vegetables such as peppers, eggplants and tomatoes do not rotate, but are baked evenly on all sides.

Armenian salad of grilled vegetables is a national dish, but it turns out so tasty that people in our country want to know its recipe. To prepare it, vegetables must be baked. This is much healthier than using fried foods. The result is a dietary dish that can be consumed by people on a diet, during fasting or with gastrointestinal diseases. In the latter case, it is best to consult with your doctor about including eggplant in the salad, since this vegetable is a little heavy for the stomach. If the doctor agrees, then feel free to make such a dish and eat it with pleasure.

We will tell you the secret of preparing vegetable salad over a fire, what this dish is called in Armenian and what it means when translated into Russian. You will learn the recipe for the national pride of the Armenian people, and understand how to properly cook it on a picnic or at home, using grates, stoves or ovens.

A simple and tasty recipe for grilled vegetables on skewers

You don't have to be a vegetarian to love these kebabs. Vegetables stewed over an open fire are incredibly delicious, regardless of food preferences. One of the most significant advantages of this dish is the ability to alternate any vegetables on a skewer to suit your taste, the way you want it.

Cooking time: 15 min.

Cooking time: 20-30 min.

Servings – 10.

Ingredients:

• Zucchini squash – 1 pc.
• Milk corn – 2 pcs.
• Cherry tomatoes – 300 gr.
• Champignons – 500 gr.
• Garlic – 2 teeth.
• Onions – 1-2 pcs.
• Bell pepper – 1-2 pcs.
• Olive oil – 100 ml.
• Greens - to taste.
• Salt - to taste.
• Paprika - to taste.

Cooking process:

1. To enjoy nature and good weather, we will prepare the necessary ingredients in advance. We wash and dry the vegetables. Peel the bulbs.
2. We cut the corn and zucchini into slices, and we will cook the champignons and cherry tomatoes whole.
3. For the marinade, pass the garlic cloves through a press, chop all the greens and combine with olive oil. Salt the marinade and season with your favorite spices. Place the prepared champignons into the marinade and let sit for five minutes.
4. We string all the vegetables onto skewers in a chaotic order and send them to roast on the fire.
5. Don't forget to rotate the skewers periodically so that all the ingredients cook evenly. After 15 minutes you can check readiness.
6. We will serve the baked vegetable kebab with fresh sweet peppers, fluffy bread and pickled sweet onions. A light and satisfying lunch is ready.

Enjoy your meal!

Juicy vegetable kebab with lard on the grill

Feel free to add pieces of lard to vegetable kebab, and you will definitely not encounter the fact that the vegetables will be bland and dry. And an equally important advantage is that preparing such a hearty and tasty dinner will not take much time.

Cooking time: 30 min.

Cooking time: 20 min.

Servings – 5.

Ingredients:

• Zucchini squash – 1 pc.
• Cherry tomatoes – 10 pcs.
• Potatoes – 4 pcs.
• Onions – 1-2 pcs.
• Lard – 200 gr.
• Olive oil – 100 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut frozen lard into pieces of any size.
2. Cut the onions into whole rings.
3. Peel the potatoes and also cut them into circles.
4. To cut zucchini and other vegetables, you can use a knife with serrations for additional relief.
5. We wash and dry the cherry tomatoes, leaving them whole.
6. We string all the chopped vegetables onto prepared wooden skewers, placing pieces of lard closer to the potatoes. Place the skewers with vegetables on foil, sprinkle with olive oil, salt and pepper and send to fry over the coals.
7. Cook for 20 minutes until all the vegetables are soft, remembering to keep turning.

Bon appetit!

Step-by-step preparation

1. Ingredients for preparing Armenian baked vegetable salad. First of all, turn on and preheat the oven to 200 degrees. Then we wash the red onions directly in their skins, tomatoes, eggplants, bell peppers, herbs and peeled garlic cloves under cold running water.
2. Now take 2 baking dishes and pour 0.5 cups of running water into them. Place the onions and eggplants in one of them, after pricking the last ingredient with a fork.
3. In the second we place tomatoes and bell peppers. Place the molds with vegetables into the hot oven. Now the main thing is to watch the time, since these ingredients are baked differently. Onions and eggplants for at least 40 - 45 minutes for medium-sized ones, and large ones - up to 1 hour, tomatoes and peppers for 20 - 30 minutes. Periodically open the oven and use a fork to turn the vegetables from side to side so that they bake evenly.
4. First, remove the pan with the prepared peppers and tomatoes from the oven, holding it with an oven mitt. After 30 min. we check the readiness of the eggplants and onions - insert the tines of a fork into them, they should enter the pulp smoothly, without obstacles. If they are ready, remove the pan with these vegetables from the oven; if not, finish baking. Let all the baked ingredients cool slightly so that they are not hot, but do not have time to cool to room temperature.
5. While the vegetables are cooling, prepare the salad dressing. Pour olive oil into a bowl or bowl. Vegetables have a sweetish taste, therefore, to make the salad spicy, piquant, bright in taste, add vinegar, lemon juice to the dressing, add salt to taste, ground black pepper, allspice, squeeze the garlic cloves through a press. Beat the dressing with a fork until smooth, cover the container with plastic wrap, and let it brew.
6. While the dressing sits at room temperature, peel the slightly cooled vegetables with a kitchen knife. Then, one by one, place them on a cutting board and cut them. We remove the stalk from the pepper, gut it from the seeds and cut it into wide strips up to 2 - 3 centimeters thick. Cut the onion into large strips up to 1 centimeter thick.
7. We cut the eggplants into slices up to 3 - 4 centimeters long and up to 2 centimeters thick, and simply cut the tomatoes into 4 - 6 parts.
8. Green cilantro, parsley, maybe dill, shake over the sink to remove excess liquid, place on a cutting board, finely chop with a kitchen knife.
9. Place all the chopped vegetables in a bowl, add chopped herbs, and pour in the dressing.

10. Step 10:

    Very carefully mix all the salad ingredients with a tablespoon until smooth. We do this so that the aromatic dressing envelops all the ingredients. Afterwards, let the salad brew for 5 – 7 minutes, then place it on a dish and serve. Decorate with cilantro leaves. Bon appetit! Enjoy!

    Read also:  Recipes with sprouted mung bean. 8 delicious recipes with step-by-step photos

Tips for the recipe:

– The set of spices in this recipe can be supplemented with any other spices that are suitable for preparing vegetable dishes, such as oregano, dried basil, mint, cardamom and many others.

– If desired, the preparation time for this salad can be halved, just wrap all the vegetables separately in sheets of aluminum food foil and bake for 20 minutes, but in this case they will be steamed rather than baked.

– You can put green or blue basil, fresh green onions in the salad, in addition to cilantro, parsley, and dill.

– Instead of 6% table vinegar, you can use apple cider vinegar or balsamic vinegar.

– If desired, you can add feta cheese, sour goat cheese, cottage cheese or Feta cheese to this type of salad.

Options with photos

Roasted vegetable salads are one of the main dishes for vegetarians. The dish saturates the body for a long time, contains many microelements and fiber, which is responsible for maintaining normal intestinal function. There are a huge number of recipes for vegetable salads that will make your menu more tasty and varied. How to prepare them, as well as some tips and tricks, read below.

In the oven

A salad with a bright taste that is perfect for the summer season. This dish goes perfectly with any cereal, as well as with yeast-free flatbread.

• red bell pepper – 200 g;
• green bell pepper – 200 g;
• 2 small eggplants;
• cherry tomatoes – 7-8 pieces;
• garlic – 1 clove;
• olive oil – 3 tbsp;
• a bunch of fresh parsley;
• juice of half a lemon.

Grate the garlic on a fine grater. Remove the vegetables from the oven and sprinkle with grated garlic, then pour over the mixture of lemon juice and remaining oil. The salad is ready to serve.

On the grill

Vegetables cooked on the grill turn out aromatic and juicy. The dish is easy to prepare and is eaten in literally a matter of minutes.

You will need:

• zucchini – 200 g;
• eggplant – 200 g;
• red bell pepper – 1 pc.;
• large tomatoes – 2 pcs.;
• carrots – 1 pc.;
• red onion – 1 pc.;
• garlic – 2 cloves;
• basil sprig;
• 4 tbsp olive oil;
• 1-2 tbsp. lemon juice;
• ground black pepper and salt to taste.

Attention! You can determine the readiness of vegetables by their peel: if it comes off easily, it means they are ready.

Peel the vegetables and remove seeds, cut into large strips of equal size. Add red onion, cut into rings, grated garlic clove and herbs to the salad. Mix everything thoroughly, pour over a mixture of lemon juice and oil, and add additional salt and pepper if desired.

With pumpkin and pomegranate seeds

This salad can be prepared not only in the summer, but also in the autumn-winter season. It has a bright taste and will become a real decoration for your table.

Salad ingredients:

• small pumpkin;
• seeds of one pomegranate;
• pine nuts – 100 g;
• arugula – 100 g;
• 2 sprigs of basil;
• 1/2 lemon;
• 1/2 orange;
• olive oil – 2 tbsp;
• oil with rich taste and aroma (sea buckthorn, sesame, pumpkin) – 1 tbsp. (if it is not there, then double the amount of olive oil);
• pomegranate sauce – ½ tbsp;
• pepper and salt to taste.

With beets and apples

A hearty salad that miraculously combines sweet, sour and bitter flavors. To prepare the dish you will need:

• medium-sized beets - 2 pcs.;
• red sweet apple – 1 pc.;
• sour green apple – 1 pc.;
• red onion – 1 pc.;
• pine nuts 70 g;
• half a lime;
• honey – 2 tbsp;
• a bunch of greenery;
• olive oil – 3 tbsp.

Hearty with pasta

This dish is ideal as a complete lunch. It contains complex carbohydrates, fiber and protein.

Required ingredients:

• durum wheat pasta – 200 g;
• zucchini – 150-200 g;
• 1 medium sized zucchini;
• red bell pepper – 2 pcs.;
• cherry – 7-8 pcs.;
• green bell pepper – 2 pcs.;
• garlic – 2 cloves;
• bunch of basil;
• walnuts – 30 g;
• olive oil – 3 tbsp.

Mix pasta with vegetables. For the sauce, grate the garlic on a fine grater and mix with the remaining oil. Pour the resulting sauce over the finished dish, garnish with nuts and basil.

Step-by-step recipe for grilled vegetables with cheese

Fresh, young eggplants are just right for preparing this dish; they will become even more tender thanks to the perfectly balanced composition of spices that enhance the aroma while preserving the delicate taste of the vegetables. And the cheese will complete the dish.

Cooking time: 25 min.

Cooking time: 30-40 min.

Servings – 6.

Ingredients:

• Eggplants – 2 pcs.
• Tomatoes – 3 pcs.
• Hard cheese – 200 gr.
• Sunflower oil – 100 ml.
• Ground black pepper - to taste.
• Salt - to taste.
• Garlic – 4 teeth.
• Provençal herbs - to taste.
• Spices - to taste.

Cooking process:

Chop the peeled garlic cloves and put them in a mortar, chop them well, add a little pepper, salt and dried herbs. Grind everything well and add oil. We grind everything again.

For the filling, cut cheese and tomatoes into thin layers.

We pre-wash the eggplants, dry them and cut the eggplant into a fan shape.

Coat each layer of eggplant with the prepared aromatic dressing.

Then we move on to stuffing the eggplant. Place a layer of tomatoes, then a layer of cheese. Place the stuffed eggplant in the pan in the form of an open fan. We do the same with the rest of the eggplants.

Lubricate the blanks with the remaining dressing, wrap them in foil and send them to the grill with coals.

After 20-30 minutes, check readiness by carefully removing the foil.

At this time, grate the remaining cheese on a coarse grater.

Sprinkle the vegetables with grated cheese and seasonings and, without wrapping the dishes in foil, place them on the coals. Keep for 5-7 minutes until the cheese melts

Serve the dish warm, giving the cheese time to harden slightly.

We wish you bon appetit!

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.

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.

The process of preparing baked vegetable salad:

You need to place thoroughly washed vegetables on a baking sheet and bake them at a temperature of about 200 degrees. By the way, this dish can be cooked over a fire or grill.

The tomatoes and peppers will be done first (take them out of the oven first), then the eggplants will be done.

The next step is peeling and slicing the vegetables. Don't forget to remove the seeds and stems from the peppers. Cut all vegetables into cubes.

Next, chop the herbs and garlic. Add them to the baked vegetables, stir everything thoroughly. Then salt the salad, add a little ground black pepper and pour in sunflower oil. Move everything around again.

The salad can be eaten immediately after preparation, or you can put it in the refrigerator and wait until the dish is infused and all the ingredients are saturated with the aroma of basil and garlic.

Bon appetit everyone!

Author of the article: “Armenian cuisine: baked vegetable salad” kozjavka1

Features of grilled salad

The classic recipe for ajapsandal is based on eggplants, bell peppers, tomatoes, herbs, and garlic. However, all recipes of the peoples of the Caucasus, Armenia, Azerbaijan and even individual families differ in their nuances: proportions of ingredients, additional components, cooking features.

• For example, take white or red round onions. According to the classic recipe, raw onions are chopped finely or in half rings and added to warm chopped vegetables. In other interpretations, the heads are baked until cooked or half cooked.
• In addition to cilantro, they season with parsley, purple basil and other herbs. Among the dry mixtures, hops-suneli and utskho-suneli are popular.
• Fans of the “peppercorn” will definitely cut a fresh or baked hot pepper.

The classic recipe for ajapsandali can vary significantly. A more satisfying adjab sandal is made with mushrooms, potatoes, and carrots. Some Armenian grilled salad recipes cannot do without meat: beef, lamb, pork.

There is also a difference in the names of the dishes. It is called ajapsandal, ajapsandali, ajab sandal, sandalwood, ajabsanda. And also mangal salad, khorovats, stew. Essentially, all this is a salad made from baked or grilled vegetables.

original name

Armenian salad of baked vegetables on the grill is prepared for barbecue or other fried meat. In Armenian, “fry meat” sounds like “khorovats”. So the salad, which is made only with meat cooked on the grill, is called the same.

Only women prepare this salad. The process requires patience, since the vegetables must be thoroughly baked so that there are no hard pieces in the salad. Khorovats is prepared in nature, taking raw vegetables into a bag. All preparations are carried out right there, on the spot, on a portable table. Basically, khorovats is served immediately after cooking. Vegetables retain the heat of the fire, and the salad turns out warm, but if it cools down, it will be no less tasty. So, if you have half-eaten khorovats left, take it home and feed your family on the second day, and about other interesting dishes of Armenian cuisine, read the article: https://www.syl.ru/article/171590/new_armyanskaya- kuhnya-retseptyi-prigotovleniya-s-foto-blyuda-armyanskoy-kuhni.

Shish kebab of eggplants, peppers and olives

Ingredients:

• eggplant – 500 g
• sweet pepper – 300 g
• olives (pitted) – 100 g
• vegetable oil (olive) – 50 ml
• soy sauce – 50 ml
• lemon – 1 pc.
• greens - bunch
• lettuce leaves - a bunch
• pepper

How to cook?

1. Wash the lemon and squeeze the juice out of it. Then mix it with soy sauce, adding a little pepper.
2. Cut the eggplant into rings, place in a large saucepan or deep bowl, pour over the marinade and leave for 30 minutes.
3. Meanwhile, chop the bell pepper.
4. Thread vegetables (eggplant, peppers) and olives onto wooden skewers in any order.
5. Grill the kebab on the fire or grill until the vegetables are fully cooked.
6. Before serving, place the vegetable skewers on lard leaves and garnish with finely chopped herbs.

Cutting vegetables

As you can see, the recipe for vegetable salad over the fire is quite simple. After baking and peeling the vegetables from all excess, you need to cut the baked vegetables into small pieces. Eggplants are chopped into cubes with a knife, and lettuce peppers are cut into thin strips. All parts with seeds are removed from the tomatoes, leaving only the fleshy part, which is then chopped into strips. Onions can be cut into half rings. Some housewives leave large pieces, for example, cutting a small onion into 4 equal parts.

When all the vegetables are sent to a large bowl, finely chop the cilantro and basil into it. All that remains is to add salt, pepper, and the juice of half a lemon. You can squeeze it out with your hand directly over the bowl. Pour the selected type of oil over the salad and mix carefully so as not to make a mess. That’s it, the vegetable salad on the fire, the name of which in Armenian sounds like “khorovats”, is ready. Bon appetit! Believe me, this dish will definitely please each of the guests you invited to the picnic.

Advice! Prepare a lot of vegetables at once, as the salad usually goes quickly, just like aromatic shish kebab.

Marinade recipes

Marinades add a special taste and aroma to products. Sometimes one or two spices are enough to make an ordinary vegetable appetizer gourmet.

Marinades for vegetables on the grill: recipes with soy sauce

Chinese and Japanese cuisine introduced soy sauce to us. Its composition, proven over centuries, gives dishes a unique taste. You can not only season rice, meat, poultry or fish, but also marinate grilled vegetables in soy sauce.

Ingredients: 50 - 60 ml each of vegetable oil and soy sauce, 100 ml of balsamic vinegar, a pinch of pepper, oregano.

Quick soy marinade in one, two, three

Ingredients: 200 ml each of soy sauce and sunflower oil, 1/2 tsp. ready-made grill seasoning, 2-3 cloves of garlic. It is enough for the fruits to marinate for 15-20 minutes.

Lemon-soy

Another way to prepare grilled vegetables in a marinade is a recipe with soy sauce and lemon.

Ingredients: 6 tbsp. l. soy sauce and vegetable oil, 6 - 8 garlic cloves, juice of half a lemon, 2 tsp. Provençal herbs. Marinating time is at least 3 hours.

With vinegars

For marinades use:

• balsamic;
• wine;
• Apple vinegar.

With balsamic

Grilled vegetables marinated in balsamic vinegar are beyond competition.

Ingredients: 40 - 50 ml balsamic vinegar, twice as much olive oil, 1 tsp. fresh chopped basil, thyme, Dijon mustard, 4 garlic cloves, a little pepper, salt.

With wine

Ingredients: 50 ml each of olive oil and soy sauce, a couple of cloves of garlic, 30 ml of wine vinegar, a small bunch of cilantro, pepper on the tip of a knife, salt.

With apple

Ingredients: a quarter cup each of apple cider vinegar and vegetable oil, 1 tsp each. without top of salt, sugar, half a tsp. ground pepper, caraway seeds, a small bunch of parsley or dill.

Universal

It happens that you need to prepare a marinade for grilled vegetables urgently. We'll make do with ingredients that any housewife can find. One of the simplest marinade recipes for grilled vegetables: olive oil, lemon, garlic, rosemary, salt.

If balsamic vinegar is a regular in your kitchen, the question of how to deliciously marinate vegetables for grilling is easily resolved.

Ingredients: balsamic vinegar, water - 50 ml, 100 ml olive oil, salt, sugar - 1 tsp, the same amount of chopped basil and garlic.

With tomato paste

An unusual recipe for a delicious marinade for vegetables on the grill can be prepared with tomato paste. When baked on a wire rack, an appetizing crust is formed, imparting a special taste.

Ingredients: half a glass of tomato paste, vegetable oil, half a lemon, 1 tbsp. l. balsamic vinegar and sugar, a small bunch of parsley, a little basil, pepper, paprika.

With orange juice

Ingredients: freshly squeezed orange juice 0.3 l, 1 tsp. without top of salt and paprika, 2 - 3 cloves of garlic, half a tsp. ground red pepper, dill seeds.

With honey taste

Ingredients: 50 g honey, lemon, 2 - 3 chopped garlic cloves, 1 tsp. thyme, a little pepper, salt.

Preparation: melt honey until liquid and mix with other products.

With mayonnaise

The ever-popular mayonnaise is suitable not only for meat, but also for preparing a delicious marinade for grilled vegetables.

Ingredients: for 50 g mayonnaise, 3 chopped garlic cloves, 1 tsp. dry Provencal herbs, a little fresh herbs, salt and pepper on the tip of a knife.

With yogurt

Fruits with the addition of yogurt acquire interesting taste qualities. We take classic yogurt, without additives.

When marinating vegetables for grilling, we make the most delicious marinade from: 0.25 liters of yogurt, 30 g of water, 2 chopped garlic cloves, a small bunch of cilantro or parsley, 1/2 tsp. salt, cardamom, cinnamon, cloves, a little fresh grated ginger.

The simplest recipe. It only requires: sour cream, salt, garlic, herbs.

Mustard flavored

Ingredients: one lime, 3 tbsp. l. vegetable oil, 2 l. water, a couple of chopped garlic cloves, 1 tbsp. l. Dijon mustard, a pinch of basil, pepper, salt.

Practical tips and advice

1. For the base of the baked salad, use vegetables such as zucchini, eggplant, zucchini, and pumpkin. To saturate the body with healthy Omega-6 and Omega-9 fatty acids, as well as to give the dish an unusual taste, you can add various nuts (pine nuts, walnuts, almonds) and seeds (flax, milk thistle) to the salad.
2. It is very easy to prepare a dressing for vegetable salad; you just need to mix olive oil with lemon or lime juice in a 1:1 ratio. If you want to give the sauce a sweet taste, add honey to it.
3. An excellent solution would be to decorate the salad with sprigs of parsley, basil or arugula. In addition, greens can add a special flavor to a dish. If you want to have a vegetable salad for lunch, then to make it more satisfying, you can mix it with durum wheat pasta or any cereal (brown rice, couscous, bulgur).

Recipe 7 - Roasted Vegetables with Goat Cheese

Another delicious recipe for your repertoire

Ingredients:

• Goat cheese - cut into cubes
• Eggplant
• Olive or sunflower oil
• Cherry tomatoes
• Approximately 50 g red wine
• One small zucchini - cut into cubes
• Green onions and parsley
• Garlic to taste
• Salt to taste

We wash the vegetables, cut the tomatoes into slices, zucchini into cubes, and eggplants into circles. Crush the garlic and add to the vegetables. Finely chop the green onions and add to the vegetables. Place the vegetables in a bowl, add oil and red wine, mix everything.

Pre-fry the eggplants and onions in a frying pan, then add them to the vegetables. Place all the vegetables on the grill, fry to the desired consistency, and serve. Sprinkle goat cheese on top of the dish.

Vegetables in mayonnaise

Grilled baked vegetables on the grill in smoky mayonnaise is a worthy alternative to kebab. They are prepared without frying in fat, so they are considered lower in calories. And mayonnaise for the sauce can be replaced with any other products, such as tkemali, adjika, olive oil, etc.

Ingredients:

• Eggplants - 2 pcs.
• Zucchini - 2 pcs.
• Champignons - 2 pcs.
• Cherry tomatoes - 4 pcs.
• Tomatoes - 1 pc.
• Mayonnaise - 3 tbsp.
• Walnuts – 50 g
• Garlic - 2 cloves
• Dill - bunch

Cooking vegetables on the grill in mayonnaise:

1. Wash the champignons, dry them, remove the stem, and place the cherry tomatoes in the cap.
2. Cut the zucchini into slices, sprinkle with olive oil, salt and pepper and leave for 15 minutes.
3. Cut off the stem of the eggplant.
4. Thread cherry champignons, zucchini rings and whole eggplants onto a skewer.
5. Send the vegetables to fry on the grill over the coals. When the eggplant rolls on the skewer, the vegetables are considered ready.
6. For the sauce, add chopped walnuts, garlic squeezed through a press, finely chopped tomato, chopped dill to the mayonnaise and mix everything.
7. Place the prepared vegetables on a dish, pour over the sauce and serve.

Bake in Provençal herbs

Required ingredients:

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

Cooking time: about 40 minutes.

Calorie content: 95 kcal.

Cut the eggplants into rings without peeling them. Peel the onions and cut in half. It is better to take small tomatoes or cut them. Place them in a large bowl. Sprinkle generously with Provençal herbs, no need to add salt.

Let the vegetables absorb a little of the herbal aroma. Place on the grill and then bake on both sides. Watch the onion so that it does not 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 balsamic vinegar. Garnish with basil leaves. The dish will be equally tasty hot or cold. If you let the vegetables sit, they will marinate well.

Recipe for “Grilled vegetables “The best side dish for barbecue””:

Cut zucchini and eggplant into discs no more than 1 cm thick, but not thinly. Add salt and leave for 15 minutes. You can fill them with mineral or plain salted water, then they won’t take up a lot of oil when frying in a frying pan, and they won’t dry out when frying on the grill.

Rinse zucchini and eggplant to remove excess salt. Cut the pepper into segments. Place the vegetables in a saucepan or large bowl. Add FORESTER spices to the vegetables for marinating grilled vegetables and mushrooms, which contains salt and pepper, as well as juniper berries and oregano. Add 1 tbsp. l. lemon juice and 1 tbsp. l. vegetable oil.

However, why do we need to put vegetables in a pan if the set of spices comes with a wonderful pickling bag with a double zip fastener. It’s much more convenient to marinate in it and stir it too.

While the vegetables are marinating, prepare a grill for roasting vegetables. The grille is also from Forester. Grill grate for vegetables. The special design of this grill allows you to cook whole vegetables, including potatoes, over an open fire, preserving their beneficial properties and without deforming them. Whole eggplant, whole zucchini. At the same time, you can cook vegetables of different sizes on the grill - the locking ring allows you to adjust the thickness and “adjust” to the size of the food.

Place the vegetables in the recesses of the grill (next time I’ll try them whole) and when the coals in the grill turn gray, place the grill on the grill.

Fry and have black marks, which can then be easily removed. Place vegetables into a saucepan.

Finely chop the green onions and young shoots of garlic, add to the vegetables, add ground coriander, or better yet, cilantro leaves, if you like. You can season with vegetable oil and lemon juice, but sometimes this is unnecessary, so everyone decides for themselves! Add salt and pepper to taste. Season deliciously with ground cumin.

Bon appetit!

Popular recipes

A salad of baked vegetables in the oven is suitable for those who are watching their figure. The salad will be even tastier if you let it sit for 2 hours. There is no need to season or peel the vegetables before placing them on the baking sheet.

You can bake either whole or cut into cubes. This salad goes well with oven-baked fish, chicken and meat.

Universal vegetable salads

Oven baked vegetable salad consists of eggplants, peppers, tomatoes, red onions and aromatic cilantro. An appetizer of baked vegetables is a summer dish that will look great on a festive table.

Grocery list:

Salad with pickled champignons, chicken and corn How to quickly and tasty pickle onions for barbecue and salad How to prepare delicious salads with krill meat A classic recipe for crab salad with cucumber

• 2 bell peppers;
• 2 eggplants;
• 4 cherry tomatoes;
• 1 red onion;
• bunch of basil;
• 1 tbsp. l. soy sauce;
• 1 tbsp. l. balsamic vinegar;
• 2 tbsp. l. olive oil.

Cooking process:

1. wash vegetables;
2. Place foil or baking paper on a baking sheet;
3. preheat the oven to 180°;
4. Bake eggplants for 45 minutes, and tomatoes and peppers for 20 minutes;
5. put the food in the pan, covering it with a lid for 15 minutes;
6. peel the vegetables;
7. cut them into strips;
8. cut the onion into half rings;
9. chop the cilantro finely;
10. pour in soy sauce, vinegar and oil.

Stir the salad. Let it sit for 5 minutes and you can serve. This interesting recipe is made in the oven.

This recipe for stewed vegetables in the oven can be a side dish for potatoes, pasta and porridge.

List of ingredients:

• 3 peppers: red, yellow, green;
• 1 zucchini;
• 1 tomato;
• 1 onion;
• a branch of greenery;
• 50 ml sunflower oil;
• clove of garlic;
• a pinch of salt.

Cooking process:

1. remove the seeds from the peppers and cut them into slices;
2. cut the tomato into large chunks;
3. chop the onion into 8 parts;
4. cut the zucchini into pieces;
5. put everything in a special form, add a little salt and mix gently;
6. crush the garlic and place it deeper in the middle of the vegetables or add garlic oil;
7. pour grape oil, cover with foil and place in the oven for 30 minutes at 200°;
8. Stir the vegetables and, removing the foil, continue baking for 15 minutes.

The salad came out juicy and dense. You can add this appetizer to pork chops.

Grilled appetizer

Grilled vegetable salad is easy to prepare. In the oven, it is better to turn on the upper and lower air circulation mode.

Required Products:

• 3 pieces of eggplant;
• 40 g zucchini;
• half a bell pepper;
• 4 champignons;
• 4 tbsp. l. olive oil;
• balsamic vinegar;
• salt, spices to taste.

Subtleties of the recipe:

1. wash, dry and peel vegetables;
2. cut the pepper into half rings;
3. cut off the stems of the champignons;
4. cut eggplant and zucchini into pieces;
5. add 2 tablespoons olive oil;
6. add salt and season.

Place vegetables on a grill pan or in the oven for 20 minutes at 220°. If desired, you can also add oil and vinegar. Fried vegetables are in no way inferior to oven-baked ones. It's just that not everyone can eat fried food.

Assorted on the grill

Assorted vegetables can be prepared on the grill.

Grocery list:

• 2 bell peppers;
• 1 onion;
• 3 cloves of garlic;
• 2 zucchini;
• 2 eggplants;
• 300 g mushrooms;
• green onions.

Cooking method:

1. Place bell peppers and mushrooms on the grill. When the skin peels off, remove them from the heat;
2. add garlic and green onions;
3. bake onion rings;
4. Place zucchini and eggplant cut in half on a wire rack.

When everything is ready, you just need to remove the peel, cut and season with oil and lemon juice. Add mushrooms and taste.

Armenian salad

This dish is suitable for vegetarians and fasting people. The snack can be eaten both warm and cold.

Grocery list:

• 2 eggplants;
• 4 bell peppers;
• 4 tomatoes;
• 2 onions;
• 4 cloves of garlic;
• parsley, dill and a little cilantro;
• 4 tbsp. l. olive oil;
• table vinegar;
• lemon juice;
• salt, various types of peppers.

Cooking process:

1. turn on the oven at 200 o and wash the food;
2. Pour half a glass of water into 2 baking dishes;
3. Place eggplants, pierced with a fork, and onions in one container, bake for 45 minutes;
4. Place bell peppers and tomatoes in another - the food will be cooked in 30 minutes;
5. turn vegetables;
6. for dressing, pour olive oil, vinegar, lemon juice, salt, peppers, chopped garlic into a bowl, then stir and cover with film;
7. peel vegetables, remove seeds, cut peppers, onions, eggplants, tomatoes and herbs;
8. pour dressing over vegetables.

The dish is ready. Let it brew for 5 minutes. Before serving, you can also garnish with cilantro.

How to cook vegetables on the grill in mayonnaise with garlic?

Mayonnaise is far from a dietary product, but you should not neglect it when preparing a marinade for vegetables. It's so versatile that you can combine it with a variety of spices and not worry about ruining the flavor of the dish.

Cooking time: 25 min.

Cooking time: 15 min.

Servings – 4-6.

Ingredients:

• Zucchini squash – 1 pc.
• Tomatoes – 2 pcs.
• Champignons – 5 pcs.
• Onion – 1 pc.
• Garlic – 4 teeth.
• Mayonnaise – 1 tbsp.
• Greens - to taste.
• Provençal herbs - to taste.
• Salt - to taste.
• Pepper - to taste.

Cooking process:

1. We first wash and dry all the vegetables, then cut them into large slices and combine them together. Then add chopped herbs and garlic.
2. In a separate container, mix mayonnaise with spices and add to the vegetables, mix thoroughly and leave the vegetables to marinate for two hours.
3. Then place the vegetables marinated in mayonnaise on prepared wooden skewers or skewers.
4. Place the skewers with vegetables on the grill and fry on each side for about five minutes.
5. Vegetables cool down very quickly in nature, so we advise you to hurry up.

We wish you bon appetit!

Gourmet salad with baked beets and pine nuts

An original appetizer with a spicy dressing will perfectly complement the taste of meat dishes and side dishes.

Ingredients:

• Beets - 2 pcs.
• Pumpkin oil - 1 tbsp.
• Pine nuts – 30 g
• Oregano - to taste
• Green salad - 1 bunch
• Beet tops - 1 bunch
• Honey - 1 tsp.
• Garlic - 1 clove
• Balsamic vinegar - 1 tsp.
• Salt - to taste
• Mustard - 1 tsp.
• Ground black pepper
• Feta – 50 g

Preparation:

Bake the beets in the oven in slices, brush with vegetable oil and generously sprinkle with spices.

Grind the garlic and feta, chop the tops.

Mix the vegetable with spicy ingredients and season with a mixture of mustard, vinegar, spices and honey.

Sprinkle the finished snack with nuts.

With tomato paste

Tomato paste forms an appetizing crust on vegetables when baked and adds a unique taste. Tomato paste can be replaced with ripe tomatoes. To prepare the marinade per kilogram of vegetables you need to take:

• tomato paste – ½ cup;
• vegetable oil – ½ cup;
• half a lemon;
• half a bunch of parsley;
• balsamic vinegar - 1 spoon;
• basil – 1 branch;
• sugar – 1 spoon;
• paprika – 1 spoon;
• salt and pepper.

1. Grate the zest from half a lemon, squeeze out the lemon juice and mix it with the grated zest.
2. Add tomato paste, salt and pepper and balsamic vinegar to the lemon.
3. Add paprika and sugar and mix everything.
4. Pour vegetable oil into the resulting mixture, add chopped parsley and basil.
5. Chop the vegetables and pour the prepared sauce over them, mix thoroughly so that each piece is coated with the marinade.
6. Close the container and put it in a cool place for 4 hours. Don’t forget to remove and stir periodically.

Recipe 1 - Baked Vegetables

The simplest recipe on our list that does not require any special cooking skills.

Ingredients:

• bell pepper
• Red onion
• Broccoli
• Zucchini
• Carrot
• Leek
• Brown sugar - you can crush it or buy it ready-made. We put approximately 80 - 120 g per standard serving of vegetables 400 - 500 g
• Salt
• Spices - we provide them ourselves or use a ready-made mixture to suit your taste. It is advisable to avoid hot and overly spicy spices - the effect will not be the same
• Coriander
• Black pepper - it works best if it is first heated, then crushed and added to vegetables. Pepper will give a wonderful aroma
• Oil - regular or extra virgin olive oil. Just not rapeseed!
• Cherry tomatoes
• Hot chili pepper - just a little for taste
• Thyme
• Garlic is better natural, not powder

Cut all the vegetables into small cubes, mix, add spices to taste. It should look something like this:

When the vegetable mixture is ready, heat the grill to about 200 degrees. The distance from the fire and temperature are usually selected experimentally if you have an economy class grill. Approximately 20-25 cm from fire to protsvini.

If you have a grill with a temperature sensor, then we focus on it. We take the paste, grease it with a thin layer of oil and pour our vegetable mixture onto it, monitoring the condition of the vegetables. When they dry out a little and brown, you can try them. Try not to dry out the vegetables, otherwise it will not be tasty. The usual cooking time at this temperature is 10 - 15 minutes.

Serve the prepared vegetables on the table and enjoy the delicious dish.

Diet and vegetarian dishes

The basis of any diet: you need to consume fewer calories than you burn.
To speed up results, many nutritionists resort to eliminating carbohydrates or fats and increasing the amount of protein and fiber. Attention! Vegetarian nutrition is excellent as a diet for weight loss, since it involves the exclusion of many high-calorie foods, as well as animal fats. The emphasis is on plant foods, which for the most part contain few calories and take longer to be absorbed by the body.

For main courses, vegetarians usually choose vegetables combined with complex carbohydrates or just a vegetable salad. This option is perfect for a low-carb diet.

Baked vegetables can also be consumed on a low-fat diet, but then it is important to prepare the salad without adding sauce

Cooking with benefit

The task of dietary nutrition is to provide the body with the optimal amount of proteins, fats and carbohydrates while simultaneously reducing the caloric content of the diet.

Whichever diet (protein, carbohydrate, protein-carbohydrate or low-calorie) you choose as a preventive or therapeutic diet, you should remember that for the normal functioning of the body, a supply of minerals, fiber and vitamins contained in vegetables is necessary.

Important! For complete absorption of proteins, their ratio with vegetables in the diet should be 1:3. . Dietetics offers the following types of culinary processing of vegetables:

Dietetics offers the following types of culinary processing of vegetables:

• cooking;
• stewing;
• baking.

At the same time, baked vegetables have a number of advantages compared to boiled or stewed:

• beneficial substances remain in the vegetables themselves, and do not go into the broth;
• vitamins are preserved as much as possible, especially compared to stewing, in which they
• almost completely destroyed;
• baked vegetables are superior to boiled and stewed ones in taste, which improves juice secretion;
• minerals from finished products are better absorbed by the body.

Interesting! Baked tomatoes contain more antioxidants than raw ones.

Baked vegetables are a separate dish in the diet or used to make salads.