Grilled vegetables - how to prepare the marinade and baking time over the fire, on the grill or on the electric grill. Grilled zucchini - incomparable recipes for an excellent smoky appetizer Grilled eggplant and zucchini at home

Outdoor recreation means pleasantly crackling logs in the fire, fresh air and your favorite delicacies cooked over an open fire. Zucchini seasoned with spices, grilled “in company” with eggplant and chicken wings- the same desirable attribute of a picnic as good weather. Preparing this popular treat requires a minimum of time and culinary skill, but it turns out invariably tasty and always sells out right away.

On the grill, all vegetables, soaked in aromatic smoke, turn out great, but this time we will focus our attention on zucchini. They undeservedly rarely end up on the grill and in vain. Soaked in aromatic garlic sauce and lightly fried, zucchini slices turn out simply inimitable! They are delicious on their own and with potatoes, and also with fried fish, mushrooms and, of course, meat.

Those who carefully monitor their own body proportions avoid picnic treats, including denying themselves the pleasure of feasting on home-style grilled zucchini. And completely in vain...

The calorie content of this treat is not so high - just over 50 kcal per 100 g of product.

So vegetarians and adherents of the strictest diets can easily afford this aromatic treat.

Fragrant grilled zucchini: cooking at home

We offer a basic recipe for baking zucchini with soft green and yellow skin, as well as zucchini.

Ingredients

• Young zucchini – 4 pcs.;
• Olive oil – ½ tbsp.;
• Garlic – 2 medium sized cloves;
• Chopped pepper – ¼ tsp;
• Salt - to taste.

How to cook delicious grilled zucchini step by step

1. We cut the well-washed fruits lengthwise to obtain slices about 1 cm thick.
2. Prepare the dressing: heat the oil and add peeled and finely chopped garlic to it. Fry it until it gives off aroma.
3. The zucchini slices should be generously coated with the resulting aromatic dressing, and then seasoned with pepper and salt.

Grilled eggplants and zucchini at home

Ingredients

• — 0.5 kg + -
• — 0.5 kg + -
• - 0.5 cups + -
• - 1/3 cup + -
• - 2 tbsp. + -
• - 1/2 tbsp. + -
• — 3-4 pcs. + -
• — 2-3 pinches or to taste + -
• - on the tip of a knife + -
• Paprika - 1 tsp. + -
• Eggplants - 0.5 kg + -

To enjoy a picnic and food cooked on coals, you can light a fire in the backyard of your home, or even use an electric grill. The main thing is to choose younger and more tender vegetables. We offer a recipe for cooking zucchini and other “gifts of the garden” on a wire rack. Their taste is very rich, and the calorie content of a home-cooked dish is up to 100 kcal.

• First of all, prepare the marinade: mix oil, both types of vinegar, add peeled and chopped garlic.
• We wash and cut the vegetables - zucchini and eggplant lengthwise, and mushrooms - in half.
• We put everything in a new plastic bag, fill it with marinade, and season with spices. Having tied the marinator, mix its contents thoroughly and leave it like that for 15 minutes.
• When the grill is hot, place the vegetables and mushrooms on the grill. During baking, it is advisable to baste them with marinade.

Fry until softened, that is, 10-15 minutes. As soon as characteristic stripes appear on the vegetables, you can remove them and immediately taste them while it’s hot!

Chicken wings with zucchini and eggplant at home

You can bake not only vegetables, but also meat on the grill. And if you combine these products, you get a real delicious meal! It is advisable to bake only the zucchini mugs separately from the blue ones, since their cooking times are different.

Ingredients

• Chicken wings – 0.5 kg;
• Zucchini and eggplant fruits - 0.5 kg each;
• Champignon mushrooms – 200 g;
• Mayonnaise – 400 g;
• Garlic cloves – 4-5 pcs.;
• Black pepper and salt - to taste.

How to bake wings with zucchini and eggplant on the grill at home

1. We wash the meat, vegetables and mushrooms and leave to dry.
2. For now, let's make the marinade. It is made simply: you need to combine mayonnaise, chopped garlic, spices (you can add not only pepper, but also other favorite seasonings).
3. Place vegetables and mushrooms cut into slices (1 cm thick) into a container with marinade, mix so that each piece is coated with mayonnaise-spicy sauce on all sides and leave for half an hour.
4. Separately prepare the marinade for the wings and marinate them separately.
5. While the semi-finished products are soaking in the aromatic gravy, let's start the fire - we will need a lot of heat. As soon as there are enough hot coals, put the vegetables, wings and mushrooms together and bake on the coals until browned.

You can serve the treat with mayonnaise, sauces or homemade tomato juice.

The most delicious and rosy zucchini on an electric grill

Among the many recipes for picnic dishes, electric grilled zucchini cooked at home deserves special attention. To fry them deliciously, you don’t need expensive products or even firewood.

If you have an electric grill on your household, you can enjoy a summer dish even in winter by taking the vegetable stock out of the freezer.

Ingredients

• Young zucchini - 1 pc.;
• Olive oil -2-3 tbsp;
• Dried thyme – 0.5 tsp;
• Balsamic vinegar – 0.5 tsp;
• Coarse salt - a pinch;
• Freshly ground pepper - to taste.

Cooking zucchini on an electric grill at home

• We cut the washed vegetable into circles about 5 mm thick, slightly diagonally to obtain elongated slices.
• Preheat the electric grill for the first batch of snacks.

Immediately before placing on the grill, grease the zucchini mugs with vinegar, then with oil, salt and pepper, and sprinkle with thyme.

• You can use other oils, but raw-pressed olives are the best, as they will give the vegetables a light, pleasant flavor;
• Balsamic can be replaced with lemon juice or soy sauce;
• Do not overcook vegetables on the grill - they should not become soft. It is enough to bake them until characteristic marks appear on both sides and you can already remove them.

What holidays would be without a picnic, and what would a holiday in nature be without treats cooked over charcoal? Grilled rosy zucchini according to the recipes proposed in today’s selection will be the best addition to pilaf in a cauldron or meat baked over coals. They turn out to be moderately nutritious and at the same time completely low in calories - just what is needed for adherents of diets and vegetarian nutrition.

Prepare all the necessary ingredients.

Wash the zucchini, cut off the tails. For this dish, it is better to take young zucchini with small seeds and tender peel (young zucchini can be cooked with the peel). Cut the zucchini into slices 4-5 mm thick. There is no need to cut it very thin, otherwise they will start to fall out of the lattice. You need to try to ensure that the thickness of the slices is the same, then they will cook evenly on the grill.

Pour into bowl with zucchini vegetable oil, add salt and spices. I used a mixture of red pepper, allspice, paprika, thyme and ginger.

Chop the greens (parsley, dill) and mash them well so that they begin to release juice and only then add to the zucchini. For more flavor, I also added dill umbrellas, but this is optional. In fact, at this stage you can add other aromatic herbs: cilantro, rosemary, basil, etc.

Peel the garlic, pass through a press and place in a bowl with the other ingredients. Add bay leaves.

Mix everything thoroughly and leave to marinate for 15-20 minutes. It is not necessary to put it in the refrigerator; you can leave it at room temperature.

After the zucchini is cooked, do not rush to remove it from the grill immediately, let it remain in it for another 5 minutes (after that, in those places where the zucchini stuck (if this happened), they will easily fall behind the grill).

Bon appetit! Cook with love!

Grilled zucchini is a hearty appetizer that can be quickly prepared during a picnic or when guests arrive. Vegetables are marinated in spices and soy sauce, then baked with cheese, bacon, garlic, herbs or mushrooms.

Grilled zucchini can be fried in olive or sunflower oil.

• Number of servings: 5
• Preparation time: 15 minutes
• Cooking time: 15 minutes

Grilled zucchini recipe

Delicious vegetables, cooked on the grill, can be served as a side dish for meat, poultry or fish.

1. Slice the zucchini into 1cm thick slices.
2. Salt the preparations and season them with your favorite spices.
3. Place the zucchini on the grill and drizzle with vegetable oil.
4. Fry vegetables over coals until golden brown on both sides.

The finished treat can be sprinkled with wine vinegar, sprinkled with chopped garlic and chopped herbs.

Zucchini on a grill pan

Fragrant and beautiful snack goes well with meat and fish.

Ingredients:

• zucchini – 1 kg;
• olive oil– 60 g;
• dry white wine – 30 g;
• soy sauce– 30 g;
• garlic – 2 cloves;
• greens – 1 bunch;
• salt and spices - to taste.

1. Mix wine, 45 g olive oil and soy sauce. Add chopped herbs and pressed garlic. Season the sauce with salt and pepper.
2. Peel the zucchini and cut them into 10mm thick slices.
3. Grease a frying pan with oil and fry vegetables for 1-2 minutes on each side. Pour the marinade over the hot preparations and let them stand for 15-20 minutes.

The appetizer is served warm or chilled.

Zucchini in dough

You can cook on the grill original snacks made from vegetables and puff pastry.

Ingredients:

• young zucchini – 1 piece;
• yeast puff pastry– 500 g;
• hard cheese– 50 g;
• spices and salt - to taste.

1. Cut the peeled zucchini into pieces 10-15 mm thick. Sprinkle the preparations with salt and spices, let them stand for 15 minutes.
2. Roll out the dough to a thickness of 7 mm, place 1 zucchini leaf. Leave a distance of 2-3 cm between the workpieces.
3. Sprinkle the vegetables with chopped onions and place slices of cheese on top. Cover the zucchini with 2 sheets of pastry. Pinch the edges and press the dough into the space between the filling.
4. Cut the workpiece into squares, press the edges with a fork. Place the battered vegetables on the grill, then grill them over the coals.

If you want to give the treat an original shape, then make tubes from puff pastry and bake them in the oven. After that, fill them with vegetables and fresh herbs, pour over soy sauce.

Cooking a variety of food on the grill or barbecue does not necessarily mean meat or fish. Using this technology, it’s not at all difficult to cook something vegetable. Among classic dishes Vegetables for barbecue include, for example, grilled zucchini.

The standard grill menu for most lovers of cooking over an open fire must be varied with vegetables. They will be an excellent side dish for regular meat dishes or serve as main courses, for example - zucchini kebab is an excellent alternative to meat kebab for vegetarians.

There are many advantages to the widespread use of vegetables, particularly zucchini, for grilling. They are sold in stores all year round and are well preserved in modern refrigerators in a special “for vegetables” mode. It is better to store them in branded packaging, bags or plastic containers.

It is better to choose vegetables according to the season, then they are guaranteed to be fresh and aromatic, with maximum content useful substances and vitamins. How to cook zucchini on the grill?

Subtleties of working with vegetables

Before actually grilling zucchini, you need to “work” with it a little.

• cutting vegetables - it is better to divide them into flat, not thin pieces or plates for more even roasting;
• preparatory treatment - before grilling over coals, it is sometimes useful to lightly boil the vegetables in salted water;
• marinades and oils - before grilling zucchini, they should be greased a small amount vegetable oil; then they can be salted, seasoned with ground black pepper and other seasonings; you can lightly marinate the zucchini; best marinade for grilled zucchini - based on vegetable (olive) oil;
• different approaches to size - small zucchini can be fried whole on skewers. It is better to cut large samples and place them directly on the grill;
• Cooking time – vegetables should not be cooked for a long time. They quickly reach “standard”, otherwise burning is possible;
• temperature – to preserve maximum taste, beneficial minerals and vitamins, you need to cook at low temperatures.

Grilled zucchini recipes

Young zucchini

You will need:

• two young zucchini;
• one spicy capsicum;
• lemon juice, squeezed from half a lemon;
• two tablespoons of mint leaves;
• sea ​​salt.

Cooking technique:

1. Young zucchini should be entirely cut lengthwise into wide strips. Quickly grill on both sides (literally a couple of minutes per side).
2. Make a dressing mixture from lemon juice and olive oil. Add salt. Finely chop the hot pepper.
3. Post fried zucchini on a large plate, sprinkle with mint leaves, chopped hot pepper. Season generously with a mixture of lemon juice and olive oil.

Grilled zucchini with olive sauce and sour cream

You will need:

• six small zucchini;
• a package of regular fat sour cream;
• three tablespoons of olive oil;
• salt.

For the olive sauce:

• 100 g boneless olives;
• four tablespoons of olive oil;
• one clove of garlic;
• a few sprigs of parsley.

Cooking technique

1. Wash the zucchini, wrap individually in foil, and grill until soft.
2. Make olive sauce using a blender or food processor. Mix all ingredients for the sauce until a homogeneous mixture is formed.
3. Place the baked zucchini on plates directly in the foil, opening it slightly. Before serving, cut each zucchini lengthwise and slightly open the flesh. Season with salt and carefully pour half a tablespoon of olive oil over each zucchini. Decorate with sour cream - a tablespoon per zucchini.

Mediterranean grilled vegetables

You will need:

• half a kilo of zucchini;
• half a kilo of eggplants;
• a couple of cloves of garlic;
• a couple of red bell peppers;
• half a dozen champignons;
• two tablespoons of capers;
• a bunch of fresh basil;
• five tablespoons of olive oil;
• a little lemon juice;
• salt;
• freshly ground black pepper.

Cooking technique

1. Take a few small zucchini and eggplants. Cut them into thin slices diagonally. Cut the champignons in half. Cut the walls off the sweet peppers.
2. Grease everything vegetable preparations and mushrooms with olive oil, salt, season with black pepper, you can marinate for a short time.
3. Grill vegetables and mushrooms until cooked.
4. Place everything on a wide dish. Grind garlic, capers. Sprinkle them on top of baked vegetables and mushrooms, sprinkle with lemon juice. Garnish with fresh basil leaves.

Fried assortment

You will need:

• two small zucchini (weight about 300 g);
• four bunches of green onions;
• two apples;
• six tablespoons of olive oil;
• three tablespoons of lemon juice;
• six tablespoons of soy sauce;
• a couple of sprigs of fresh thyme;
• freshly ground black pepper;
• salt.

Cooking technique

1. Chop the onion bunches into tubes 4–5 cm long. Cut the zucchini into slices diagonally. The thickness of the slices is half a centimeter. Cut the apples into quarters, remove the core. Divide each quarter into three. Combine vegetables and fruits in a separate bowl, add half the olive oil and stir.
2. Make the dressing - mix soy sauce, the rest of the olive oil, and lemon juice. Add leaves from thyme sprigs to the sauce and pepper.
3. Grill vegetables and apples. Cooking time: 4 minutes on each side.
4. Serve with dressing.

Grilled zucchini recipes

Grilled vegetables on the grill

You will need:

• four sweet bell peppers of any color;
• a dozen cherry tomatoes;
• two young zucchini;
• salt, freshly ground black pepper;
• bunch of cilantro for serving.

Cooking technique:

1. Cut the zucchini into “pucks” 1 cm thick. Add salt and set aside for 20 minutes, then rinse. Cut bell peppers into manageable pieces.
2. Place pieces of zucchini, pepper and whole cherry tomatoes on thin skewers in any order. Fry vegetables on the grill, periodically turning the skewers for even frying. Continue the process until bubbles begin to form on the skin of the vegetable. It is better not to allow it to become completely charred.
3. Fried vegetables cool in water, then peel. Serve immediately. Add salt before serving. Season with black pepper and garnish with finely chopped cilantro.

On the same grill that has not yet had time to cool down, you can quickly fry slices of bread by sprinkling it with a little vegetable oil. An excellent addition to grilled zucchini would be salads from fresh vegetables with light sauces.

At home in a frying pan, in the oven or during a picnic on the grill - in many circumstances you can cook delicious and flavorful grilled vegetables. You don’t need to follow strict proportions; any vegetable mixture on the grill will turn out perfectly tasty. It’s easy to prepare such a snack, and the result of simple work will please even a sophisticated gourmet. Recipes for grilled mixed vegetables have won the hearts of supporters of healthy and tasty food, thanks to their ease of preparation and unusual taste.

How to Grill Vegetables

As a healthy alternative fried foods Use this grilled vegetables recipe. You can bake food in different ways, both at home and outdoors. Before cooking, vegetables are thoroughly washed and dried. Small products can be used whole, but large ones are better chopped. For example, tomatoes and bell peppers can lose their juice after cutting, so they can be cooked whole. There are a few more rules for preparing vegetables this way:

• you need to add salt already ready dish to reduce juice separation during baking;
• Heat treatment continues until the vegetable’s sides appear ruddy.

Marinade for grilled vegetables

To make baked vegetables especially tasty, they are often pre-marinated. This procedure is optional, but thanks to the aromatic ingredients that permeate the vegetables, the finished dish comes out unforgettable. Various combinations of products are used as a marinade, for example:

• olive oil, garlic, herbs, spices, salt;
• lemon juice, hot sauce chili, soy sauce, white wine;
• vegetable oil, balsamic vinegar, soy sauce, garlic, spices, salt.

Grilled Vegetable Recipes

Assorted grilled vegetables can be prepared in different ways. Food soaked in the smoke of a fire turns out to be especially tasty, so vegetables are often cooked over coals using a grill or skewers. In an apartment, you can also pamper yourself and your family with healthy and delicious dish. For cooking, a special grill pan, oven, microwave or other equipment is used.

In the microwave

• Time: 30 min.
• Number of servings: 3-4 persons.
• Cuisine: Russian.
• Difficulty: easy.

Most quick way how to cook assorted vegetables grill - use a microwave. A prerequisite for implementing a recipe is the presence of the corresponding function. The finished grilled product is used as a side dish, as an element of a warm or cold salad. You will certainly appreciate the juiciness, taste, appetizing appearance and unique aroma of the dish.

Ingredients:

• small head of cauliflower – 1 pc.;
• salad pepper – 2 pcs.;
• vegetable oil– 2 tbsp. l.;
• zucchini – 1 pc.;
• tomato – 300 g;
• garlic cloves – 2 pcs.

Cooking method:

1. Disassemble the head of cabbage into inflorescences, cut the zucchini into bars, tomatoes - in half, peppers - into 4 parts, chop the garlic in a way convenient for you.
2. Place baking paper on a dish and assorted vegetables on top.
3. Grease each piece with vegetable oil, sprinkle with black pepper and salt.
4. Bake on the grill for about a third of an hour, wait until the crispy vegetables become soft and lightly browned.

On an electric grill

• Time: 1 hour.
• Number of servings: 6 persons.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

When modern air fryer technology takes pride of place in your kitchen, feel free to use it to bake your favorite vegetable mixtures. Grilling is an excellent alternative to fried foods, because this method of cooking retains the maximum benefits given by nature. Vegetables on an electric grill look beautiful even in the photo, but the picture does not convey their amazing aroma and taste.

Ingredients:

• blue ones - 2 pcs.;
• asparagus – 200 g;
• zucchini – 2 pcs.;
• tomatoes – 300 g;
• balsamic – 20 ml;
• vegetable oil – 50 ml;
• mixture of Italian herbs - 1 tbsp. l.;
• garlic – 1-2 cloves;
• seasonings - to taste.

Cooking method:

1. Stir in oil, balsamic, chopped garlic, spices.
2. Chop the assorted vegetables, cut off the hard ends of the asparagus, marinate everything in the prepared mixture for 20 minutes.
3. Place a piece of foil on the top rack of the air fryer and place the prepared food on it.
4. Brown the pieces at 230 degrees for a third of an hour, then turn them over and bake for another 10 minutes.

In the oven

• Time: 3.5-4.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 42 kcal/100 g.
• Purpose: snack, dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you don’t know how to prepare a tasty and healthy dinner at home, pay attention to recipes for grilling vegetables in the oven. Given enough time, marinate the food in any of the marinades for 3-4 hours. Spices and seasonings are selected individually to suit your taste. When dinner needs to be done quickly, you can skip the marinating step.

Ingredients:

• blue ones - 3 pcs.;
• corn on the cob – 2 pcs.;
• tomatoes – 400 g;
• onions– 2 pcs.;
• champignons – 0.2 kg.

Cooking method:

1. Cut the prepared products into slices, corn into rings.
2. Marinate the mixture of mushrooms and vegetables, keep it in the solution for about 3-4 hours (this step can be skipped).
3. Place the food on the oven rack and bake for about half an hour at 200°C.

At the stake

• Time: 1.5-2.5 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 47 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Smoky baked vegetables over a fire - incredible delicious treat. Even a sophisticated gourmet will be happy to taste this dish. Add herbs to your marinade of lemon juice and olive oil to your liking: basil, cilantro, rosemary. Their subtle aroma mixed with the smell of a fire is a magical combination. It is convenient to cook charcoal vegetables on the grill. It’s also easy to cook vegetables on the grill using skewers.

Ingredients:

• eggplants – 3 pcs.;
• salad pepper – 300 g;
• zucchini – 3 pcs.;
• champignons – 0.3 kg;
• tomatoes – 2 pcs.;
• onions – 2 pcs.
• lemon juice, herbs, garlic, vegetable oil, salt, pepper - to taste.

Cooking method:

1. Cut assorted vegetables and mushrooms into portions.
2. Marinate in a mixture of vegetable oil, lemon juice, garlic and herbs for 1-2 hours.
3. Place the slices on the grill and bake over smoldering coals.
4. When serving, pour over the marinade.

On a grill pan

• Time: 30 min.
• Number of servings: 3 persons.
• Calorie content of the dish: 49 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

If you have a grill pan in your kitchen arsenal, be sure to use this device to quickly and tasty cook healthy side dish. Frying vegetables on a grill pan is pure pleasure. The task is not difficult even for novice cooks. If this is your first time using the frying pan, carefully read the instruction manual with photos.

Ingredients:

• salad pepper – 2 pcs.;
• zucchini – 500 g;
• onion – 1 pc.;
• soy sauce – 20 ml;
• lemon juice – 10 ml;
• sugar - on the tip of a teaspoon;
• olive (or other vegetable) oil – 20 ml;
• salt, pepper - to taste.

Cooking method:

1. Cut the assorted vegetables into portions.
2. Fry pieces of young zucchini and sweet pepper in a frying pan.
3. Cut the onion into large half rings and fry in a grill pan.
4. Stir lemon juice, sauce, salt and pepper the liquid, pour the dressing over the finished dish.

Zucchini

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 52 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Ingredients:

• zucchini – 8 pcs.;
• olive (or any other) oil – ½ cup;
• garlic cloves – 2 pcs.;
• salt, pepper - to taste.

Cooking method:

1. Cut the zucchini lengthwise, the slice is about 1 cm thick.
2. Heat the oil in a small saucepan and add the garlic. Wait for the aroma to dissipate and remove from heat.
3. Spread each slice of zucchini with garlic mixture, pepper and salt.
4. Fry in a grill pan for 7-9 minutes on both sides.

Pepper

• Time: 20 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 53 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Bright stripes of multicolored bell pepper will be ready in 20 minutes. A beautiful dish will decorate your table. Such a treat is worthy of being served in a restaurant, and not just for family dinner . To cook this little one culinary masterpiece, no need for instructions with photos. Try to make an elegant side dish that will captivate you with its spicy taste.

Ingredients:

• sweet peppers of several colors - 3 pcs.;
• red onion – 1 pc.;
• olive oil (can be replaced with other vegetable oil) – 3-4 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. Remove the seeds from the peppers, cut them into strips, and the onion into rings.
2. Sprinkle assorted vegetables with oil, salt and pepper.
3. Prepare the grill by greasing and preheating it to 230 degrees.
4. Place pepper strips and onion rings on grill grate and roast for 10 minutes.

Eggplant

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 61 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

When fried, eggplants absorb a lot of fat, so grilling is the ideal way to cook the blue ones. The treat is used as a side dish or main dish. You can complement this delicacy with a specially prepared sauce. For example, a worthy addition to the snack would be a peeled tomato, chopped with garlic and salt, or a garlic-sour cream dressing.

Ingredients:

• eggplants – 0.5 kg;
• salt - a pinch;
• dried garlic, pepper - to taste;
• cumin leaves – 1 tbsp. l.;
• lean (olive, sunflower) oil – 100 ml;
• lemon juice – 2 tbsp. l.

Cooking method:

1. Cut the blue ones into rings (each 1-1.5 cm thick), sprinkle them generously with coarse salt, and set aside for half an hour.
2. Rinse the eggplants under running water and dry.
3. Brush each piece on both sides with oil mixed with spices.
4. Grill the pieces until the vegetables are golden brown.

Vegetable kebabs

• Time: 2 hours
• Number of servings: 4 persons.
• Calorie content of the dish: 62 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Original, tasty and beautiful vegetable kebabs are an independent treat for vegetarians. Assorted vegetables on a skewer will harmoniously complement meat dishes. Surprise your guests and family delicious snack. In a dish, you can vary not only the amount of assorted vegetables, but also the composition of ingredients, spices, herbs. Choose for yourself perfect combination products for the perfect snack.

Ingredients:

• zucchini – 1 pc.;
• onion – 1 pc.;
• salad pepper – 1 pc.;
• lemon juice – 100 ml;
• potatoes – 4 pcs.;
• champignons – 0.1 kg;
• vegetable oil - 3 tbsp. l.;
• honey - 1 tbsp. l.;
• mustard – 1 tbsp. l.;
• soy sauce – 2 tbsp. l.

Cooking method:

1. Cut the onions and zucchini into rings, the peppers and potatoes into pieces.
2. Make an oil-mustard marinade with honey, lemon juice and your favorite spices, pour it over the vegetable mixture and mushrooms for 1 hour.
3. Thread vegetable slices onto skewers, alternating them in any order.
4. Fry over coals until golden brown.

Vegetables with mushrooms

• Time: 1.5 hours
• Number of servings: 4 persons.
• Calorie content of the dish: 67 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Ingredients:

• Shiitake mushrooms – 6 pcs.;
• eggplant – 1 pc.;
• zucchini – 1 pc.;
• salad pepper – 2 pcs.;
• wine vinegar or balsamic – 4 tbsp. l.;
• olive oil – 4 tbsp. l.;
• chopped basil - 4 tbsp. l.;
• garlic - 2 teeth.

Cooking method:

1. Cut all vegetable ingredients into slices.
2. Marinate assorted vegetables and mushrooms for 1 hour in an oil-vinegar mixture with the addition of basil and chopped garlic.
3. On a grill or barbecue, fry the food until desired doneness, occasionally basting with marinade.

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