In the summertime, without exception, all people go to nature, prepare various dishes on an open fire. An excellent option would be to cook vegetables on the grill, because there is nothing easier than baking them on coals. All variants of this dish turn out to be very tasty, perfectly combined with meat or fish dishes fried over the fire. Learn the recipes for the best baked vegetable side dishes and snacks.

How to grill vegetables

There are a lot of recipes. Food can be baked whole or in slices, skewered or layered on the grill rack. As a rule, they are pre-marinated, but sometimes they are simply poured over with some aromatic dressing after baking. There are some tips on how to cook vegetables over charcoal:

1. The brazier should not be very hot. If necessary, you can extinguish the coals with water. Otherwise, the fruits inside will remain moist, and they will be badly burned on top.
2. Eggplants, potatoes, zucchini, onions, tomatoes, bell peppers are most suitable for baking.
3. It is recommended to serve grilled vegetables with herbs, soy sauce, Provencal herbs.
4. It is advisable to salt the finished dish before serving. The rest of the seasonings can be added at any time.

Marinade for vegetables

It is advisable to keep the food a little in the sauce before baking so that they are not excessively dry. There are a lot of ways to marinate vegetables for grilling. You can keep food in the sauce from several minutes to several hours. Grilled vegetable marinade can be made from:

• vegetable oils (olive, sunflower, etc.);
• mayonnaise;
• red or white sauces;
• garlic;
• Luke;
• flavored vinegars;
• spicy herbs;
• basil;
• savory;
• thyme;
• paprika;
• rosemary;
• fennel;
• oregano;
• mint;
• sage.

Grilled vegetable recipes

If you want to cook food over a fire, there are a lot of options on how to do it. Fruits are baked raw or pre-pickled on a grill or skewers. Upon reaching readiness, the fruits are peeled and served whole or crushed. Learn several ways to prepare vegetable dishes. You will definitely love each of them.

Vegetable shish kebab

• Cooking time: 35 minutes and 4-12 hours for pickling;
• Servings Per Container: 12 Persons.
• Calorie content: 605 kcal.
• Purpose: side dish, dinner.
• Cuisine: Spanish.

The classic vegetable barbecue cooked on the grill is a wonderful and light dish that looks luxurious in the photo and is guaranteed to please everyone. It can be used as a stand-alone meal or as a side dish for meat or fish. Before cooking, products are marinated in a fragrant spicy mixture, so they turn out to be tender and deliciously tasty. Remember how to cook a kebab according to the following recipe.

Ingredients:

• corn - 6 ears;
• small mushrooms - 0.5 kg;
• olive oil - 375 ml;
• cherry tomatoes - 1 kg;
• balsamic vinegar - 165 ml;
• red onion - 2 pcs.;
• garlic - 6 cloves;
• Bulgarian red pepper - 2 pcs.;
• Dijon mustard - 4 tbsp. l .;
• bulgarian green pepper - 2 pcs.;
• dried thyme - 2 tsp;
• zucchini - 4 pcs.;
• salt - 2 tsp;
• ground black pepper - 1 tsp.

Cooking method:

1. Wash food thoroughly. Cut the corn cobs into about 5 cm pieces. Chop the garlic.
2. Cut the zucchini into 2.5 cm slices, the peppers into 3 cm rings, and the onion into 2.5 cm slices.
3. Put the corn in salted boiling water and cook for 5 minutes. Let cool.
4. Mix oil and vinegar in a deep bowl. Add garlic and mustard, thyme, salt and pepper the marinade. Mix thoroughly.
5. Place food in a deep container and pour over the marinade. Cover with a lid or plastic wrap. Refrigerate and keep there for 4 to 12 hours. Stir occasionally.
6. Prepare the grill.
7. String the fruits on the skewer in random order. Fry, turning, for 10 minutes on each side.

Grilled vegetables

• Cooking time: 90-150 min.
• Servings Per Container: 4 Persons.
• Calorie content: 496 kcal.
• Purpose: side dish, dinner.
• Cuisine: European.
• Complexity of preparation: low.

The following recipe suggests marinating foods in a sweet sauce before grilling them. This preliminary preparation gives them an indescribable taste and heady aroma. Grilled vegetable marinade is very easy to make. Keep food in it for at least 1-2 hours. Vegetables should be baked on hot coals, which have had time to burn well so that the heat is not strong.

Ingredients:

• young zucchini - 1 pc.;
• wine vinegar - 0.5 tsp;
• eggplant - 1 pc.;
• soy sauce - 50 ml;
• sweet pepper - 2 pcs.;
• tomatoes - 2 pcs.;
• lemon - 1 pc.;
• vegetable oil - 50 ml;
• onion - 1 large head;
• spices, salt, herbs - to taste;
• apple - 1 large;
• garlic - half a head.

Cooking method:

1. Wash all vegetables. Peel the onions, garlic. Pepper is immediately cleaned of seeds.
2. Cut the eggplant and zucchini into large pieces.
3. The onion is cut into rings.
4. Finely chop or crush the garlic. Toss it with vinegar, soy sauce, butter, freshly squeezed lemon juice.
5. Cut the peppers and tomatoes into quarters.
6. Salt and season the vegetables as you wish, sprinkle with fresh herbs.
7. The apples are cut into slices and added to the marinade. Get rid of seeds and peels.
8. Fold the food into a tight bag and cover with the marinade. Tie carefully. Marinate for an hour or two, stirring occasionally.
9. Place vegetables on the grill rack. Bake over charcoal for 20 minutes. Turn the wire rack upside down periodically while cooking.

BBQ vegetables

• Cooking time: 35 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 740 kcal.
• Purpose: side dish, dinner.
• Cuisine: Asian.
• Complexity of preparation: low.

Vegetables prepared according to the following recipe look very appetizing both in the photo and in person. They are excellent in taste, perfect as a stand-alone dish or as an addition to meat. If you have a trip to nature soon, be sure to take note of the following recipe. You won't regret it if you decide to use it. Learn how to grill vegetables on the grill.

Ingredients:

• pineapple - 2 pcs.;
• maple syrup - 2 tbsp l .;
• small mushrooms - 30 pcs.;
• water - half a glass;
• red pepper - 2 pcs.;
• grated ginger - 1 tsp;
• zucchini - 2 pcs.;
• garlic powder - 0.5 tsp;
• sesame oil - two-thirds of a glass;
• cumin - 0.5 tsp;
• soy sauce - two-thirds of a glass;
• lime juice - 2 tbsp. l.

Cooking method:

1. Combine sesame oil with soy sauce, maple syrup, water, and lime juice. Add ginger, cumin, garlic powder. Whisk vigorously.
2. Wash all vegetables and chop coarsely. Don't touch the pineapple yet. Place vegetables in a bowl of marinade, cover and refrigerate for an hour.
3. Cut the pineapple in half and then into large pieces. Place all food on the barbecue grill. Cook over medium heat, turning frequently, for about 10 minutes.

Grilled vegetables in Armenian

• Cooking time: 35 min.
• Servings Per Container: 8 Persons.
• Calorie content: 487 kcal.
• Purpose: garnish.
• Cuisine: Armenian.

In Armenian cuisine, meat kebab is always served with a fragrant warm salad of baked vegetables. All feasts are invariably accompanied by such a dish. This salad is easy to prepare. It contains eggplants, tomatoes and bell peppers, some onions and fresh herbs. After baking, all vegetables are finely chopped and mixed. Remember how to make this salad.

Ingredients:

• bulgarian pepper - 8 pcs.;
• salt to taste;
• tomatoes - 8 pcs.;
• onions - 2 heads;
• eggplant - 8 pcs.;
• fresh basil - 2 bunches;
• chili pepper - 2 pcs.;
• cilantro - 2 bunches.

Cooking method:

1. Light a fire in the barbecue. String the washed vegetables onto skewers. Leave the onion fresh.
2. Spread the skewers over the grill and bake the vegetables until crisp.
3. While the kebab is cooking, chop the onion and greens.
4. When the skins of the vegetables are charred, remove them from the heat.
5. Place the eggplants in highly salted water for a few minutes. Peel all vegetables and cut into medium slices. In a deep salad bowl, toss them with cilantro, basil, and onions.
6. Season the salad to taste and serve.

Zucchini

• Cooking time: 25 min.
• Servings Per Container: 8 Persons.
• Calorie content: 408 kcal.
• Purpose: garnish.
• Cuisine: Caucasian.
• Complexity of preparation: medium.

Baked zucchini marinated with white wine, prepared according to the following recipe, is perfect for a meat or fish dish. This is a delicious, light and mouth-watering snack that can be eaten even by dieters. She looks amazing in the photo. The dish is very easy to prepare. First, you need to bake the zucchini, cut into thin slices, and then marinate them for a while in a special sauce.

Ingredients:

• zucchini - 2 kg;
• dry white wine - 2 tbsp. l .;
• soy sauce - 2 tbsp. l .;
• allspice peas - 8 pcs.;
• garlic - 4 cloves;
• a mixture of dill and parsley - 1 bunch;
• olive oil - 3 tbsp. l .;
• salt - 1 tsp

Cooking method:

1. Toss the wine with olive oil and soy sauce. Add minced garlic and chopped herbs.
2. Cut the zucchini into slices no more than one and a half centimeters thick. You can also cut them into circles.
3. Brush the zucchini slices with a little olive oil and bake on the grill rack.
4. Place the prepared vegetables in a deep container. Pour over the marinade and stir. Serve after a quarter of an hour.

Pepper

• Cooking time: 20 min.
• Servings Per Container: 8 Persons.
• Calorie content: 285 kcal.
• Purpose: appetizer.
• Cuisine: Caucasian.
• Complexity of preparation: low.

Grilled peppers are good not only hot, but also cold. They will be a great addition to barbecue, grilled fish. The dish turns out to be very light and dietary. There is nothing easier than baking vegetables according to the recipe below. Try this savory dish for a picnic and see for yourself.

Ingredients:

• bell pepper - 8 pcs.;
• fresh parsley - 1 bunch;
• garlic - 2 cloves;
• salt to taste;
• olive oil - 3-4 tbsp. l.

Cooking method:

1. Wash and dry the pepper. Wrap each in foil with the shiny side facing out.
2. Light a fire in the barbecue. When it burns out, put the peppers in the coals.

pickled vegetables on the grill

A recipe for those who like to cook on the grill. Indeed, on coals you can cook not only meat, but also fish, poultry, potatoes, vegetables, and anything you like. Grilled vegetables on charcoal are delicious, juicy and aromatic will not leave you indifferent.

Composition

• 2 zucchini
• 2 eggplants
• 3-4 tomatoes
• 2-3 sweet peppers
• 2-3 onions
• 1-2 apples
• 1 head of garlic
• salt, seasonings and herbs to taste
• 100 ml vegetable oil
• 100 ml soy sauce
• 1 teaspoon wine or balsamic vinegar

Preparation

Wash all vegetables, peel onions and garlic, remove seeds from pepper,

cut off the stalks of eggplant and zucchini. Chop all vegetables coarsely. Pepper and eggplant - in slices or thick rings,

tomatoes - in halves or quarters, depending on the size, onions - in thick rings, pepper in quarters, apples - in slices, removing the seeds.

To prepare the marinade, pass the garlic through a press or chop very finely, mix with 100 ml of vegetable oil (I liked rapeseed oil) 100 ml of soy sauce, vinegar. Salt vegetables, add seasonings of your choice, finely chopped herbs

pour the marinade. It is very convenient to marinate in a tight bag, so it is easier to mix. Vegetables are marinated for at least half an hour, but I prefer those that have been in the marinade for several hours. Remember to stir the vegetables and marinade from time to time.

Place prepared vegetables on the grill rack.

bake on well-burnt coals, for example, after frying the kebab (so that there is no intense heat) for about 20 minutes, turning the wire rack over from time to time. Serve as an appetizer for meat and spirits, or as an independent dish.

Note

You can choose the composition of the marinade and seasonings yourself, guided by your tastes. The same about a set of vegetables, to what I indicated, you can add mushrooms, broccoli, leeks. Some people fry vegetables separately and only serve them together, or so. Experiment! Good luck to you!
Bon Appetit!

The baked food on the wire shelf has an unusual and savory taste. Even the simplest vegetables cooked on the grill always turn out fragrant and unusually tasty. It is not necessary to wait for the summer season to go to nature and cook grilled vegetables on the grill, this can be done, for example, in the country. Details will be presented below.

Grilled vegetables: recipes.First option

A set of products: tomatoes, eggplants, bell peppers. The number of ingredients is at your discretion and the number of people.

For the marinade: (glass), soy sauce (50 gr.), Ground black pepper, vinegar (10 gr.), Salt. If desired, you can replace some of the components to your liking, and also use spices to add flavor.

Before grilling vegetables on the wire shelf, rinse and dry thoroughly. You do not need to peel them from the skin, just cut the food into small slices and keep it in the marinade for 2 hours.

We spread the pickled eggplants on a wire rack and fry on hot coals for about 15 minutes, turning constantly. Control the baking process so that the "blue" ones do not burn out. When the coals become less hot, fry the peppers and tomatoes in the same way. At the very end, sprinkle the food with the marinade.

Leave the prepared grilled vegetables on the wire rack under the lid for a few minutes so that the juice stands out, after which they will become even softer and tastier. Such a simple dish is good to eat outdoors with pork or beef kebabs.

Second option

Ingredients: mushrooms (champignons are better), eggplants, zucchini, tomatoes. The marinade is made from lemon balm (you can use mint), rosemary, ground pepper and salt. The proportions of the products can be varied as desired.

Let's start preparing eggplants. Rinse with cold water, cut into thick circles. According to the advice of experts, it is better to cut vegetables into dense pieces, so they will not dry out when baked. Put the little blue circles in a container and salt a little.

We leave the champignons in water for 10 minutes so that they are cleared of the soil. At this time, we will do zucchini, cut into rings with a diameter of 1 cm. Cut the tomatoes into three parts. We take deep marinating dishes, immerse all the products in it. Then pour abundantly with olive oil, season with salt and pepper.

Manually cut lemon balm and rosemary with chaotic movements, send them into a cup. Stir the mixture evenly in seasonings and leave it alone for several hours. You can grill vegetables, grill or grill. You will end up with smoky baked products with an unforgettable taste.

The third option: on coals

If you have never tried this dish, then be sure to cook it outdoors, this is a great alternative to fatty meat. To prepare it, you need to purchase a special grate.

Components:

• onion;
• eggplant;
• Bell pepper;
• lemon;
• tomatoes.

Can be baked without prior marinating. Peel and chop the onion. We cut off the stalks of the "blue" ones and cut them into three equal parts. Put all the products on the wire rack, lightly greasing with vegetable oil and sprinkling with lemon juice. Remember to turn the grilled vegetables on the wire rack to prevent them from burning. Cooking will not take long. Hot vegetables are served with fresh herbs and black bread.

The weekend is approaching again, and we are irresistibly drawn out of town: to redo all the affairs on the site, just relax in the fresh air and, of course, cook something tasty on a fire or a grill. And this time we offer you 12 recipes for vegetable dishes. On an open fire, they retain their color, taste, and useful properties best of all. Treat yourself, family and friends with a bright, light and spicy treat!

1. "Light" shashlik with curry sauce

You will need:

• 2 eggplants

• 2 zucchini
• 3 colored peppers
• 2 tomatoes
• 6 mushrooms
• 3 tbsp. l. dry wine
• 2 tbsp. l. lemon juice
• 1 tbsp. l. honey
• black pepper, salt to taste
• 2 tbsp. l. olive oil

For the sauce:

• 1 clove of garlic

• 1 tbsp. l. flour
• 10 g ginger
• 1 tbsp. l. curry
• 1 tbsp. l. tomato paste
• 200 ml meat broth
• 2 tbsp. l. raisins
• 30 g chopped parsley
• 50 g butter

Serves 4
40 minutes
245 kcal

Preparation:

• Make curry sauce. Wash the raisins. Peel the ginger, grate. Peel the garlic, chop, fry in a saucepan in butter. Add flour, curry to a saucepan, simmer for 5 minutes. Add tomato paste, remove from heat, cool. Pour in hot broth, stir, add parsley, ginger, raisins, salt to taste, cook for 20 minutes.
• Wash eggplants and zucchini, cut into slices. Wash the pepper, cut into 4 parts, remove seeds and stalks. Wash the tomatoes and cut into circles.
• Pour wine into a bowl, add lemon juice, honey, pepper and salt. Mix. Put slices of eggplant, zucchini and pepper in the marinade and leave for 1 hour.
• Wash the mushrooms, cut in half. Skewer vegetables and mushrooms alternately with tomatoes. Drizzle with olive oil and grill until tender, 15 minutes. Serve ready-made kebab with curry sauce.

with onions and pickled peppers

You will need:

• 2 kg potatoes

• 2-3 red onions
• 400 g bacon (slices)
• 3 sweet peppers

For the marinade:

• 2 tbsp. l. Sahara

• 1 tbsp. l. salt
• 1 bay leaf
• 2 tbsp. l. vinegar

8 servings
50 minutes
455 kcal

Preparation:

1. Wash the pepper, dry it, cut it in half, remove the stalks and seeds, cut the pulp into wide strips.
2. Make a marinade. Boil 2 liters of water in a saucepan, add sugar, salt, bay leaf, vinegar.
3. Blanch the peppers in the marinade for 3 minutes. Throw in a colander. Peel the onion, cut each onion into 8 pieces. Pour potatoes with cold water, wash thoroughly. Cut each tuber lengthwise and in half.
4. Preheat the grill. Fry the potatoes on each side until crisp for 10 minutes. Then put the onion, fry for 3 minutes on each side. Add bacon strips and fry over high heat.
5. Place potatoes, strips of pepper, onion and bacon on plates. Serve hot.

Served in mushroom caps

You will need:

• 2 carrots

• 1 can of green peas
• 1 tbsp. l. vegetable oil
• 6 mushroom caps
• 2 tbsp. l. lemon juice

For the sauce:

• 1 tbsp. l. starch

• 4 large onions
• 1 tbsp. l. butter
• 100 ml champagne
• greens for decoration

For 3-4 servings
50 minutes
320 kcal

Preparation:

1. Pour champignon caps with lemon juice, leave for 20 minutes. Heat the wire rack or grill, add the caps and fry for 3 minutes.
2. Pour carrots with cold water, bring to a boil, cook for 10 minutes. Remove from heat, pour carrots with cold water, cool, peel, cut into equal cubes.
3. Throw canned peas in a colander. Combine peas with carrots.
4. Make the sauce. Peel and chop the onion. In a saucepan over low heat, heat the butter, add the onion and simmer for 15 minutes until the onion becomes transparent, add the starch, mix everything well, pour in the champagne and mix everything well again.
5. Remove the mushroom caps from the wire rack, cool, fill with carrots and peas and fry for another 10 minutes.
6. Put the stuffed mushrooms on portioned plates, garnish with herbs. Serve onion sauce separately.

Spicy and delicious

You will need:

• 1 eggplant

• 1 zucchini
• 3 colored peppers
• 2 tomatoes
• 1 onion

For the sauce:

• 1 tsp lemon juice

• 2 tbsp. l. olive oil
• 1 tbsp. l. flour
• 2 cloves of garlic
• 0.5 tsp Tabasco sauce
• 0.5 tsp paprika

For 2 servings
45 minutes
345 kcal

Preparation:

1. Wash the eggplant, peel, cut into plates, soak in salted water for 20 minutes, remove, dry with a paper towel.
2. Wash the zucchini, dry it, cut into plates, sprinkle with lemon juice.
3. Wash the pepper, cut in half, remove seeds and stalks, cut the pulp into plates.
4. Wash the tomatoes and cut into circles.
5. Peel the onion, cut into wide rings.
6. Heat the grill or wire rack to medium temperature and fry the vegetables on both sides.
7. Make the sauce. Peel the garlic, pass through a press. Heat olive oil in a saucepan. While stirring, add flour in small portions, stir so that there are no lumps, salt, add paprika, Tabasco sauce, mix everything well and remove from heat.
8. Put the vegetables on plates, serve warm with hot sauce.

Pickled in wine and honey

You will need:

• 800 g pumpkin

• 400 g cherry tomatoes

For the marinade:

• 4 tbsp. l. Sahara

• 1 tbsp. l. lemon juice
• 2 tbsp. l. dry white wine
• 1 tbsp. l. honey
• ground black pepper on the tip of a knife
• salt to taste
• 2 tbsp. l. olive oil

Serves 4
50 minutes
245 kcal

Preparation:

1. Peel the pumpkin, cut the flesh into cubes.
2. Make a marinade. Pour wine, lemon juice, honey into a wide bowl, season with salt and pepper to taste, mix everything well. Put pumpkin in the marinade and leave for 30 minutes. Wash the tomatoes. Remove the pumpkin pieces from the marinade, string them on skewers, alternating with the tomatoes.
3. Sprinkle with vegetable oil and fry over an open fire until tender, for 10-15 minutes.

Unusual!

You will need:

• 6 cobs of sweet corn

• 1 tbsp. l. honey
• 1 tbsp. l. olive oil
• 1 tbsp. l. thyme
• 1 kg of tomatoes
• salt to taste

For 6 servings
40 minutes
365 kcal

Preparation:

1. Combine olive oil, honey, thyme, salt, mix everything well. Heat the grill to medium temperature.
2. Cut the corn cobs in half, rub with the resulting mixture.
3. Place the corn on the grill and cook until tender, about 10-12 minutes, turning the ears every 4 minutes.
4. Pour boiling water over the tomatoes, leave for 30 seconds. Remove the skin, chop the pulp, salt and pepper to taste.
5. Place the corn cobs on portioned plates, place the tomatoes on top of them and serve.

7. Snack of baked peppers

with olives and oranges

You will need:

• 5 large, multi-colored sweet peppers

• 2 large oranges
• 250 g pitted olives
• 250 g pitted olives
• 3 cloves of garlic
• 1 bunch of parsley
• 2 tbsp. l. orange juice
• 1 tbsp. l. olive oil
• salt, freshly ground black pepper to taste

For 6-8 servings
55 minutes
235 kcal

Preparation:

1. Wash and dry the peppers. String on skewers. Make a fire and char the peppers from all sides over the flame. Remove peppers from skewers and place in a plastic bag and leave for 15 minutes.
2. Peel the garlic, pass through a press. Remove tough stems from parsley, chop the leaves, combine with garlic.
3. Remove a little zest from the oranges with a fine grater, add to the garlic and parsley, mix. Peel the oranges, remove the films from the slices. Peel the peppers and seeds. Cut the pulp into strips.
4. Cut olives and olives in half. Mix prepared olives and olives with peppers and parsley with garlic.
5. Add slices of orange fillets to the mixture of peppers, olives, olives and parsley.
6. Season the baked peppers appetizer with orange juice, olive oil, salt, pepper and serve.

Fragrant oriental dish

You will need:

• 1 lavash

• 1 bunch of parsley
• 1 bunch of dill
• 1 tbsp. l. paprika
• 6 large eggplants
• salt to taste
• black pepper to taste
• 200-300 g lightly salted or frozen bacon

For 6 servings
80 minutes
450 kcal

Preparation:

1. Wash the eggplants. Cut each eggplant across every 1.5 cm, without cutting to the very end of 1.5 cm. Salt so that salt gets into each cut, leave for 20 minutes.
2. Cut the bacon into rectangular or square pieces. Pepper the bacon and season with paprika, stir until the pieces are covered with spices. Place a piece of bacon in the cuts.
3. String the eggplants on skewers and fry over coals, turning frequently, for 15–20 minutes.
4. Remove the eggplants from the heat and serve hot with herbs and lavash.

9. Stuffed peppers

In the filling - champignons and greens

You will need:

• 6 sweet peppers

• 600 g champignons
• 2 eggs
• 1 bunch of green onions
• 1 bunch of cilantro
• 4 tbsp. l. soy sauce
• 4 tbsp. l. bread crumbs
• vegetable oil for frying

For 6-8 servings
60 minutes
345 kcal

Preparation:

1. Wash the champignons, cut into cubes, fry in vegetable oil for 5 minutes.
2. Wash green onions and cilantro, dry on paper towels, chop very finely.
3. Gently cut the peppers in half lengthwise, remove the core, preserving the stalks.
4. Beat eggs with soy sauce, combine with herbs and mushrooms. Add bread crumbs and mix thoroughly.
5. Fill the halves of the peppers with mushrooms, coat the peppers and the filling with vegetable oil, wrap them in foil oiled from the inside.
6. Place the peppers on a wire rack and bake over not too hot coals, turning from time to time for about 35 minutes.

Delicious and simple. Try it!

Peel carrots, garlic and onions. Dice the carrots, chop the onion and garlic.

Wash the tomatoes, cut into cubes. Wash the salad, tear. Pepper to clear of seeds, cut the pulp into squares. Fry onions and carrots in oil, add tomatoes, pepper, garlic and salt. Simmer for 10 minutes over medium heat.

Place the vegetable filling in the eggplant, place it on the heated barbecue grill and fry the eggplant, without turning it over, for 10-15 minutes.

Remove from heat, sprinkle with grated cheese, return to wire rack and fry until cheese is melted and browned. Serve the eggplant with salad.

Prepare and serve on skewers

You will need:

• 3 red bell peppers

• 2 zucchini
• 200 g hard cheese
• 100 g olives stuffed with pepper
• ground black pepper
• 250 g butter
• 250 g grain bread
• coarse sea salt

Serves 4
45 minutes
550 kcal

Preparation:

1. Cut the pepper in half, remove the seeds and place on the grill, cut side up, for 8-10 minutes. Then cool, remove the skin and cut lengthwise into strips 3 cm wide.
2. Wash the zucchini, dry it, cut lengthwise into thin plates.
3. Cut the cheese into large cubes and wrap in zucchini plates and strips of pepper. Soak wooden skewers for 1 hour in cold water. String the rolls on skewers, alternating with olives.
4. Salt the rolls and grease with softened butter.
5. Bake on a preheated grill on the wire rack until the cheese starts to melt. Sprinkle the rolls with sea salt. Serve with cereal bread and butter.

Vegetables are tasty and healthy. But in some situations, you have to look for a compromise so as not to break down and not gorge on heavier foods. In order not to refuse an invitation to a friendly picnic and / or not to break the diet with high-calorie pork or lamb kebabs, instead of meat, cook vegetables on the grill. Peppers, eggplants, and zucchini baked on a wire rack acquire an appetizing color and a delightful haze aroma, and at the same time retain all their useful properties. And tomatoes actually multiply them! And for meat-eaters, vegetables from the grill will be an excellent side dish for a steak. So it's time to learn from experienced vegetarians and learn how to cook vegetable kebabs, vegetable barbecues and just vegetables fried on the grill.

Picnic Vegetable Recipe
The brazier is a versatile device for cooking food on charcoal. For big lovers of this method of processing food, even electromagnets have been created, which allow you to cook vegetables on the grill at home. But most often the grill is still used outside the city. Fresh air, the smell of smoke from real coals gives vegetables a very special taste and aroma. Those who are accustomed to grilled salty and spicy meat may not taste it the first time, so it is important to properly prepare vegetables for a picnic. On the eve of a trip to nature, go to a grocery store, or better - to the market, and buy eggplants, bell peppers, champignons (mushrooms are in perfect harmony with vegetables and contain protein that other plant foods lack), garlic, olive oil, apple and balsamic vinegar , soy sauce and ground paprika. Salt and black pepper are likely to be found in the house anyway. Together with other spices, they will be needed to make a marinade for vegetables:
Ready-made vegetables cool very quickly, so you can eat them almost immediately by removing them from the grill. Do not forget to serve them fresh bread or a baguette, which you should also lightly fry on the wire rack beforehand. Dried in this way, the bread absorbs some of the aroma of the coals and becomes mouth-watering crunchy. Do not cut it, but crush it with your hands.

Recipes for vegetarian kebabs and grilled vegetables
Kebabs do not have to be cooked from meat - vegetable kebabs can be no less appetizing dish. Especially if you know how to cook it correctly. And if you don’t know how, then you can easily learn from our tips and recipes. And at the same time, master a few more simple and effective ways to cook vegetables on the grill:

1. Vegetable shish kebab can be prepared from a different set of products to your liking. But it is better to choose dense vegetables that retain their shape well after heat treatment, that is, tomatoes and cucumbers will not work, it is better to leave them for the next recipe. But from two large salad peppers, 1 large eggplant, 1 large zucchini and 6 champignons, you get 4 servings of vegetarian kebab. To make it tastier, also take half a glass of vegetable oil, 1 lemon, 1 onion, 1 teaspoon of sugar and a pinch of salt.
   Wash and peel the vegetables first. Cut the eggplants and zucchini into circles. Free the peppers from the core with seeds and cut each lengthwise into 4 parts. Cut the onion into rings, cut the mushrooms in half. Most of all the hassle with eggplant: you need to cover it with salt and leave for 20 minutes. During this time, bitterness will go away from it, and you can squeeze the juice out of the lemon and remove the zest. Bring the minced zest, sugar, vegetable oil and lemon juice to a boil in a small ladle. This is a marinade, which you need to pour over all the chopped vegetables and, covered with a lid, leave for 1-2 hours in the cold.
   After that, the vegetables can be taken out and, having dried a little with a paper towel, strung on skewers or wooden skewers. Place them on a ready-made grill and cook for 4 minutes on each side. To make the kebab not only tasty, but also beautiful, use peppers of different colors. You can supplement the composition with small, dense tomatoes, which should not be cut and pickled, but whole neatly strung on skewers, alternating with other vegetables.
   
2. Grilled vegetables and the sauce of them. This recipe is good for its versatility and democracy. Judge for yourself: any available amount of eggplants, tomatoes, bell peppers and fresh herbs must be washed and peeled, if necessary. Then skewer whole tomatoes, coarsely chopped peppers and eggplants on separate skewers and place them on the grill for baking, which will take from 10 to 20 minutes, depending on the amount and size of vegetables.
   In the meantime, squeeze the juice out of half a large lemon. Combine lemon juice with a little olive oil, a pinch of salt, a teaspoon of sugar, and three cloves of garlic, crushed. Add finely chopped herbs to this dressing. Now the choice is yours: you can eat vegetables baked on the grill, greasing them with a spicy dressing. Or put vegetables in a salad bowl, mashed thoroughly and season with lemon oil sauce. In any case, it will turn out very tasty.
   
3. Grilled vegetables in a sunny marinade. At first glance, there is nothing special about this recipe, but connoisseurs say that its expressive taste is achieved through solar energy. The only way to check is to take equal weight of tomatoes, eggplants, mushrooms and bell peppers. In addition to them, you will need vegetable oil, soy sauce and balsamic vinegar in a 1: 1: 1 ratio. Washed vegetables and mushrooms should be cut into approximately equal-sized pieces, and the liquids should be mixed in a separate bowl.
   The next and main stage is the actual pickling. To do this, put all the listed components in a tight plastic bag. Tie it tightly and shake well to mix the contents. Instead of a bag, you can use any container for food, but it is much easier to handle a bag at a picnic. Moreover, the tied bag must be put in a place open to the sun near the barbecue and left for a couple of hours. Then take out the vegetables and cook them on the wire rack.
   
4. Baked potatoes in foil on the grill. The popularly beloved root vegetable on the grill turns out to be especially tasty. In addition to 10-12 small potatoes, the younger the better, you will need a bunch of dill or other fresh herbs, half a head of garlic, a pinch of salt, red chili and black peppercorns. Wash the potatoes well, it is not necessary to peel them. But with a sharp knife, you need to make several cuts in each tuber. Mash the oil and minced garlic, as well as the pepper and salt mixture in a deep bowl. Place the potatoes in the marinade and do not remove for an hour, turning occasionally and smearing on all sides.
   After an hour, transfer the potatoes from the marinade bowl to a large sheet of foil. You can wrap all the potatoes in foil together or each potato separately. The main thing is that the foil is rolled up tightly, without holes and tears. Place the potatoes in foil in the grill between the coals. In 45-50 minutes it will be ready. Take it out, open the foil and let cool slightly. Before serving on a platter or directly in foil "envelopes", sprinkle the baked potatoes with finely chopped herbs.
   
5. Baked corn on the grill. A great simple recipe for lovers of the "queen of the fields": 5-6 medium-sized cobs of ripe corn, a large lemon, 2 tablespoons each of soy sauce and olive oil, any ground spices of your choice. Remove the zest from the lemon and squeeze the juice. Chop the zest on a grater and then in a large bowl to combine with juice, butter, sauce and spices. Grate the corn with this marinade on all sides and put it in the same bowl for an hour and a half, periodically turning it over and greasing it again.
   Wrap each ear tightly in a separate piece of foil and place on the charcoal grill or on a low grate above them. Cooking time depends on the "age" of the corn: young corn will cook faster. Determine the exact baking time empirically. Unroll the corn as you serve and let cool slightly.
   
6. Grilled cabbage. Despite the fact that cabbage at picnics is usually used only in salads, it can be baked on the grill. For this, it is better to take small dense heads of young cabbage. Cut them into 4 parts together with the stump so that each piece retains its shape and does not fall apart into separate sheets. In addition to cabbage, you will need two lemons. Cut one into circles, and squeeze the juice from the second. Season the lemon juice with a pinch of ground paprika, lightly salt and mix with 10 ml of olive oil.
   Dip a culinary brush in the resulting sauce and carefully coat the pieces of cabbage heads with it, smearing all the gaps between the leaves. Spread the remaining sauce over the lemon mugs. Place the cabbage on a wire rack and fry for 5 minutes on one side, then on the other. A sign of readiness - tan marks on the outer leaves. Lemon slices will be enough for a couple of minutes to cook on the grill. Serve cabbage and lemon with meat kebabs or as a separate dish.
   

As you can see, you can cook almost any vegetables on the grill, if you have a culinary imagination and a few of the simplest spices. Most of these recipes are suitable not only for barbecue, but also for grilling in a pan or in the oven. Although the grill was and remains a summer favorite of cooks. Try it and you will surely become a welcome guest at all your friends' picnics!