In order to cook vegetables on the grill juicy and spicy, we need a marinade. To prepare it, I use olive oil, onions, salt and spices. Onions can be grated on a coarse grater or simply chopped finely. Garlic will also be good in a marinade. Onions and garlic can also be dried. Spices for vegetables and, in general, all those that you like are suitable. Mix onion, spices and salt with olive oil.

Before you start smoking vegetables, you need to pour the resulting marinade over them. Let them sit for at least a couple of hours to marinate. When it comes to the fire, they should already be well soaked. I will simmer the vegetables on the grill. First I start with the champignons. I put them on the grill and cover them.

Fry the mushrooms on both sides (15 minutes on each side). Again, cooking time depends on the heat of the coals and the distance from the grate to them. When the mushrooms brown and stop releasing much juice, remove them from the fire. Now it’s time to bake the eggplants. I cut them lengthwise, so they stick better over the fire. I put the grate back on the grill. Fry the eggplants on both sides for 10 minutes.

Now it's time for the bell pepper. I just cut it into 2 parts (while I was still marinating). I ended up with more eggplants, so I will stew the peppers along with the remaining blue ones. I also added the remaining mushrooms, cutting them in half. We also put everything in the grill and bake on both sides for 10 minutes.

Grilled baked vegetables on the grill are a worthy alternative to kebab. The dish's popularity peaks in the summer season. Thanks to the abundance of vegetables, you can cook a wide variety of vegetables over the fire. In addition to pickled vegetables, when going on a picnic with your family or friends, don’t forget about vegetables. Serve it on its own or as a side dish. We bring to your attention simple recipes for cooking vegetables on the grill.

The beauty of such preparation lies in the simplicity of the process and the preservation of all the vitamins and microelements found in certain products, including vegetables. Well, there’s no need to talk about the taste of vegetable kebab cooked on skewers or on a grill. So let’s not procrastinate and move on to cooking vegetables on the grill, or rather to their recipe.

How to grill vegetables?

Grilled vegetables, recipes at home, which you can find out below, turn out amazingly tasty and in their characteristics can outshine any exquisite delicacy. The main thing is to approach the matter correctly and, adhering to the established rules, effectively implement the chosen technology. The first step is to know how to prepare vegetables for grilling and familiarize yourself with the basic intricacies of frying.

1. Vegetables are washed and dried.
2. Large fruits are cut into slices 1.5 cm thick, and small ones are left whole.
3. It is preferable to salt vegetable components only when serving to avoid excessive juice separation before and during heat treatment.
4. Grill vegetables until golden brown. The light crunch of fresh vegetable pulp is allowed to remain inside.

Grilled vegetables - grill recipes

Delicious recipe for vegetable shish kebab in mayonnaise marinade

• 1 kg red pepper
• eggplants - 700 gr.
• tomatoes - 1 kg.
• garlic cloves
• mayonnaise - 180 gr.
• salt to taste

Cooking method:

Rinse the plant ingredients. Cut the eggplants into large rings. Roast the whole pepper. If the tomatoes are large, cut them in half. Place the vegetables in a large bowl, add spices, salt, and mayonnaise.

Mix everything well with your hands. Marinate the moment the fire starts. While the coals are burning, everything will marinate. It is better to bake tomatoes and peppers on a wire rack.

Threading the eggplants onto skewers is not important; the baking method does not affect the taste. Sliced ​​tomatoes will cook faster; they will need to be removed from the heat in time. When all the vegetables are ready, don’t forget to peel the skins.

It comes off very easily. The peel needs to be pryed with a knife and pulled in the opposite direction. Serving method - whole or sliced, it's up to you. Season with finely chopped garlic, salt and seasonings on top.

Grilled vegetables with balsamic marinade

Ingredients:

• Eggplant - 2 pcs
• Bell pepper - 3 pcs.
• Olive oil (for grilling - 2 tbsp; for marinade - 3 tbsp) - 5 tbsp. l.
• Garlic - 3–4 teeth.
• Lemon (for juice) - 1 pc.
• Vinegar (balsamic) - 2–3 tbsp. l.
• Salt (or soy sauce)
• Brown (or white) sugar - 2 tsp.
• Black pepper (preferably freshly ground)
• Chilli
• Spices (herbs de Provence, ground coriander grains) - 0.5–1 tsp.

Preparation:

Wash and clean the vegetables. Cut the pepper into 4–5 parts. Eggplants - lengthwise, thinly, along the entire length. Salt the vegetables, sprinkle with olive oil (2 tablespoons) and fry on a well-heated grill until cooked, on both sides. Place the fried vegetables on a plate. Peel the garlic, cut into large pieces and fry over low heat with olive oil (about 5 minutes). Then add black pepper, hot pepper, salt (or soy sauce), coriander, herbs de Provence, lemon juice, balsamic vinegar, bring to a boil and pour this marinade over the vegetables. Mix the peppers and eggplants and leave to marinate in a cool place for 2-3 hours. Ready.

Grilled eggplants with onions and garlic - tasty and fast

Eggplants cooked over an open fire can be not only a tasty addition, but also partly a substitute for meat. They can be baked just as deliciously in the oven, under the grill. In this recipe, I will tell you how to deliciously cook eggplants on the grill, but not just in slices, but in the form of boats with onion filling. You will also need a barbecue or grill with a lid.

To prepare you will need:

• 2–3 large eggplants
• 3-4 cloves fresh garlic
• Red sweet onion
• A little hot pepper - on the tip of a knife
• Salt and freshly ground black pepper
• A large pinch of Provençal herbs
• Olive oil.

Preparation:

1. In a small bowl, mix olive oil with salt, add red and black pepper and garlic pressed through a kitchen press.
2. Cut the red onion into small cubes, add to the oil, add Provençal herbs to taste and mix everything well.
3. Cut the eggplants in half lengthwise, making longitudinal cuts diagonally.
4. Place the boats on the grill and generously brush with the previously prepared sauce.
5. Cook the eggplants for about 25–30 minutes on the grill with the lid closed; it is important to ensure that the coals do not produce too much heat.
6. The boats are served in portions; inside the eggplants you get very tender and aromatic pulp. The onions and garlic are baked and become very tasty and not at all spicy.

Marinade for vegetables on the grill

• 2–3 tbsp. l. olive oil
• 3–4 cloves of garlic
• 100–120 gr. dry white wine (can be replaced: 2 tbsp. natural apple cider vinegar diluted in 100 ml. water)
• Ground black pepper
• Sea salt

Baked vegetables with grilled mushrooms

Ingredients:

• fresh purple basil - 1 bunch
• zucchini - 1 piece
• Sunflower oil - 5 tbsp.
• salt - 1 pinch
• fresh champignons - 150 gr
• blue eggplant - 1 piece
• lemon - 1 pc.
• sweet pepper - 2 pcs
• garlic - 2 cloves

Cooking method:

For baking, take zucchini, eggplant, 2 large sweet peppers, 6-7 large champignons, and for the marinade you will need basil, garlic, lemon juice and vegetable oil. Wash the zucchini well and cut into rings about 1 cm thick. Wash the eggplant well, dry and also cut into rings up to 1 cm thick. Wash the pepper, remove the seeds and cut into thick strips. Wash the champignons and cut them in half. Wash and finely chop the basil, finely chop the garlic. Combine all the vegetables, add basil, garlic, juice of half a lemon and vegetable oil - mix well and leave to marinate for 60–90 minutes. Place the vegetables on the grill and bake, turning them constantly so that the vegetables cook evenly. Cook until the eggplant and zucchini become soft (they take longer to bake than other vegetables); at the very end of baking, you can add a pinch of salt to taste. Serve with meat or as a separate dish.

Grilled corn and zucchini

Ingredients:

• 1 can canned corn on the cob
• 2 zucchini
• 125 g shallots
• 40 ml vegetable oil
• spices

How to Grill Corn and Zucchini:

1. Peel the shallots, cut large corn cobs into pieces 3-4 cm wide. Wash the zucchini, remove the remaining flower with stalks, cut into slices 1 cm thick.
2. Oil skewers or grill and thread or arrange vegetables, alternating corn, onion and zucchini.
3. Cook for 10 minutes, turning the vegetables occasionally to ensure they cook evenly. Mix a small amount of vegetable oil with herbs of your choice and brush the prepared hot vegetables with the resulting mixture.
4. Serve immediately. Grilled vegetables according to this recipe can serve as a good and healthy side dish for a meat or fish dish.

Vegetables on the grill in foil

This is an easy to prepare recipe for grilled vegetables in a marinade. It will take two hours to cook.

Ingredients:

• two zucchini
• two eggplants
• two sweet peppers
• large onion
• 300 g champignons
• 6 tablespoons vegetable oil
• six cloves of garlic
• 2 tablespoons vinegar
• 4 spoons soy sauce

Preparation step by step:

1. Make the marinade: mix crushed garlic with vinegar, soy sauce and oil, stir.
2. Cut the vegetables into small pieces and put them in a tight bag. Pour in the marinade, tie the bag tightly and shake.
3. Leave to marinate for an hour, turning and shaking occasionally.
4. Place in foil and wrap. You can pour a little marinade there.
5. Bake in foil for 35 minutes.

Secrets of marinade for vegetables

1. Beginners think that it is enough to place chopped vegetables on a grill or thread them on skewers and bake until done.
2. If you want a bland and tasteless dish, do so.
3. If you want to enjoy an amazing appetizer, remember that marinade is a mandatory rule for cooking grilled vegetables.
4. He can be anything.
5. They use both vinegar and wine, it is even enough to sprinkle with lemon juice and let the vegetables stand for 2-4 hours.
6. The marinade for vegetables should not be too liquid.
7. This meat is poured over it, but the juicy fruits do not need it.
8. Basically, spices, salt and a little liquid component are added to finely chopped greens, which can be vegetable and olive oil, soy sauce, lemon juice, wine or vinegar.
9. Afterwards, you just need to mix the vegetables with the resulting mixture, cover them with film or a plastic bag and leave to marinate.
10. Be sure to shake the container or stir the food regularly.

How to pickle vegetables for grilling - video recipe

Another important secret to grilling vegetables is an interesting and flavorful marinade. In this video you will learn one of these marinades that will perfectly complement the taste of vegetables and make your outdoor picnic unforgettable. Grilled vegetables will be a tasty addition to barbecue. Well, in addition to the sauce, you can add pieces of mozzarella cheese to them - you will like the result.

Grilled vegetables can serve as an excellent side dish for meat kebabs, or can be an independent dish that will appeal not only to vegetarians.

Anything is suitable for frying: eggplants, zucchini, bell peppers, tomatoes, carrots, onions, potatoes, cauliflower, squash... Even using the same vegetables, you can add variety by changing the marinade.

General rules

How to marinate vegetables for grilling?

Experienced cooks believe that vegetables do not need this; in extreme cases, they can be sprinkled with olive oil, pepper and salt - quite enough to get a flavorful grilled dish.

But, if you want a spicy taste, no one forbids you to prepare the marinade to your liking.

It is important to remember that vegetables themselves produce juice, so you should not use liquid sauces.

The most popular ingredients for preparing such marinades:

• vegetable oil;
• onion and garlic;
• vinegar (balsamic, apple, table, wine);
• citrus fruits (usually lemon).

Fresh herbs, spices, honey, and chopped vegetables are added to marinade sauces for vegetables. To prevent pieces of seasoning from burning on the coals, shake them off before placing them on the grill.

Marinade recipes

Classic

This simple marinade requires olive oil, balsamic vinegar, a couple of sprigs of fresh basil, three cloves of fresh garlic, a little water, sugar and salt. For a kilogram of vegetables you need to take 70 grams of oil (you can use any vegetable oil to suit your taste), two tablespoons of vinegar and a quarter glass of water.

The filling is prepared in this order:

• Pour vinegar into a bowl, add salt, add sugar and water, mix thoroughly until the grains of granulated sugar and salt are completely dissolved.
• Peel the garlic and chop finely with a knife.
• Add vegetable oil.
• Lastly, place the fresh basil leaves, crushed in your hands, into the bowl.
• Pour the resulting marinade sauce over the pre-cut vegetables and mix with your hands. Leave for half an hour, then place on the grill and cook until done, sprinkling with the remaining marinade as you go.

With mustard

You will need a spoon of mustard, four spoons of soy sauce, half a spoon of honey, a third of a glass of vegetable oil, garlic, ground black pepper, herbs and salt to taste.

Prepare as follows:

• Mix mustard with honey and grind thoroughly.
• Pour in soy sauce and pepper.
• Chop the greens and garlic with a knife and place in the future marinade.
• All that remains is to pour in the oil and the filling is ready.
• Pour the sauce over the vegetables, put them in the refrigerator for an hour, then you can start baking.

Mustard adds a spicy kick to any dish. It can be used in marinade for vegetables and champignons.

For eggplants

Experts advise marinating the blue ones with champignons. To fill you will need:

• olive oil – 4 tbsp. spoons;
• white wine vinegar – 3 table. spoons;
• hot red capsicum – ¼ pod;
• garlic – a few cloves (crush);
• oregano – 3-4 pinches;
• salt.

Cut the eggplants into rings, cut the mushrooms into halves, add all the ingredients to them, mix and marinate for 10 minutes.

For onions and bell peppers

The best marinade for these vegetables is a mixture of olive oil and a little lemon juice. This sauce will make them juicier, but you don't need to marinate them for more than five minutes.

For the zucchini

This marinade can be used not only for zucchini, but also for eggplants and mushrooms. It contains sunflower oil, dried rosemary, dried garlic, pepper and salt. Add all the sauce ingredients to the chopped vegetables and mix gently.

Olive oil marinades

Many ingredients go well with olive oil:

• a teaspoon of natural honey, two tablespoons of tomato paste, chili pepper, garlic;
• finely chopped bell pepper, green onions, garlic, a pinch of salt and pepper;
• unagi sauce and soy sauce, red hot pepper, green onions, sesame seeds;
• chopped hot pepper and garlic, parsley, a pinch of salt and paprika.

Olive oil is one of the most popular ingredients for marinades.

With orange juice

You can marinate zucchini, squash, eggplant, and corn cobs in this sauce. Recipe:

• freshly squeezed orange juice – 1 glass;
• red hot pepper - half a teaspoon;
• fresh garlic - two cloves;
• dill seeds - a pinch;
• paprika – spoon;
• salt.

Finely chop the garlic with a knife, add parika, dill seeds, hot pepper, and salt. Pour in the orange juice and stir.

Marinade for hard vegetables

This option is well suited for radishes, beets, and carrots, which take a long time to cook. The difficulty with grilling them is that they are burning on the outside but not yet softened on the inside. To soften such vegetables, a fragrant filling is prepared before baking. It contains rice vinegar, salt, sugar, and other seasonings to taste. Mix the ingredients, put on the fire, bring to a boil, then lay out the vegetables and leave for 10 minutes. Before placing on the grill, brush them with olive oil.

Carrots, like other firm vegetables, require special preparation before grilling.

Honey marinade

Per kilogram of vegetables you will need the following ingredients for filling:

• soy sauce - two tablespoons;
• natural liquid honey – 4 tablespoons;
• olive oil – 4 tablespoons;
• mustard - two tablespoons;
• salt to taste;
• cloves - 4 pieces.

Mix all ingredients for the marinade. Chop the vegetables and put them in a bag, pour the sauce over them, tie them and shake them. Leave to soak for 15 minutes.

With white wine

For the marinade you will need white wine, soy sauce, lemon juice and chili sauce. Mix all ingredients, immerse pre-peeled and chopped vegetables in the resulting mixture and marinate for 10 minutes. Then you can send it to the grill.

Dry marinade

Before grilling vegetables, drizzle them with vegetable oil and roll them in spices. It can be a mixture of paprika, mustard powder and salt. Seasonings will enhance the taste of vegetables.

The sauce remaining after marinating can be served with ready-made baked vegetables.

It is a mistake to believe that vegetarians and people forced to give up meat will not be able to fully enjoy trips to nature. Grilled vegetables baked over a fire will bring them no less gastronomic pleasure from a picnic; the recipes of which we will consider in detail. Crispy and smoky, they turn out very tasty and are no less popular among vacationers than the traditional barbecue for picnics.

The recipe for grilled vegetables will also come in handy for people on a diet. Baked vegetable pieces, having an excellent taste, remain one of the least high-calorie dishes that can be prepared at a country picnic. This dish, baked on the grill, is also relevant for children’s parties, because meat is too heavy food for the delicate stomachs of children, but vegetables are perfect!

It’s nice to pamper yourself and your loved ones with delicacies baked over coals, and for this you don’t have to have a forest clearing - you can do it in your own kitchen. True, for these purposes you will need a grill pan.

• Whatever foods you plan to cook, it will be more convenient if you cut them into portioned pieces. This way, the risk of getting dirty is much lower, and it’s much more convenient to hang the slices on a fork.
• The grate on which small vegetable portions will be cooked should be clean, as should the vegetables themselves.
• Strictly control the entire process, do not leave the grill unattended for a long time, otherwise instead of a crispy treat, only coals may remain.

Vegetables on coals “Cornucopia”

Ingredients

• - 4 things. + -
• Eggplants - 3 pcs. + -
• - 2 pcs. + -
• Zucchini squash - 2 small fruits + -
• - 5 small heads + -
• — half a citrus + -
• - half a bunch + -
• Cilantro - half a bunch + -
• — 50 ml + -
• - 2 heads + -
• — 4-5 pcs. + -
• White wine - half a glass + -
• - taste + -
• — according to preferences + -

Step-by-step cooking of grilled vegetables on the grill

Perhaps, those who think that baked vegetables from the garden are boring and tasteless simply do not yet know about our recipe for grilled vegetables. Bright, with a distinct garlic aroma, these products can become the centerpiece of any country trip.

How to prepare vegetables for frying

• To cook vegetables over a fire, wash the pre-prepared fruits and herbs well and remove excess moisture with a towel.
• Remove the grainy centers from peppers and eggplants and chop each product into four parts.
• We cut the zucchini into longitudinal strips, and the tomatoes into slices.
• We peel the onions and pierce them with a toothpick or a match (this way the taste of their specific juice will be fully transmitted to other components)

To make the dish even more appetizing, we marinate our vegetable mixture. Of course, the dressing will be different from kebab, but it is necessary so that the sliced ​​vegetables are soaked as best as possible and become aromatic and juicy.

Preparing marinade for grilled vegetables

• To do this, we peel the garlic and cut it very finely or press it through a garlic press.
• Chop the greens (cilantro and parsley) and pour into a bowl.
• Place chopped garlic there and squeeze out the juice of half a lemon.
• Pour the resulting mixture with wine and oil. Mix well and add salt and ground pepper.

How to pickle vegetables and fry them correctly

Place the vegetable pieces in a deep saucepan and pour the marinade evenly over them. The principle here is the same as when preparing meat: the longer they stand, the better they are soaked. Ideally, it would be good to season our grilled vegetables, the recipe for which we are studying, five to six hours before baking them on the grill.

Place the marinade-soaked pieces on a clean wire rack. It is better to take it without the top so that the slices can be turned over and removed as they are ready - after all, different vegetables are not baked at the same time, but depending on their size and texture. When ready, place the resulting deliciousness on a dish decorated with lettuce leaves.

Nourishing and very attractive in appearance, this dish will become a highlight of country trips, picnics or cozy family dinners (we remember that you can cook them at home, too?). Well, probably for the first time you will be able to enjoy the taste of food without suffering from remorse because of its calorie content or harmfulness.

Secrets of cooking delicious grilled vegetables

• It will be very tasty if you sprinkle sesame seeds on the grilled vegetables (this component can be found in almost any store or spice counter).
• A couple of minutes before removing the slices from the grill, sprinkle them with grated cheese - this will make them even more appetizing. To the recipe described above, you can add other gifts from your summer cottage that you like.
• Asparagus turns out great on the grill, but you shouldn’t experiment with cucumbers - their taste is definitely neutral, and most of the juice simply evaporates.

Recipe for grilled vegetables, cooking with the chef

Double pleasure: sauces for grilled vegetables recipe

Our treat is good in itself, but there is nothing that cannot be made even better! You can complement and increase the sensation that the dish is sure to create with the help of interesting and simple dressings.

• Natural yogurt, whipped with finely chopped herbs, is a universal option that everyone likes. Just don't forget to salt the mixture.
• Sour cream mixed with feta cheese and mint will give no less rich taste sensations with minimal time investment.
• A sauce made from sour cream, a small amount of herbs and finely chopped olives will go well with all the vegetables on the fire and will serve as an excellent addition to the main dish.

It’s healthy to eat, but not limited to an ascetic, meager menu - that’s exactly what our recipe is about! We are sure that you will definitely appreciate the simplicity, exquisite taste and ease of roasting vegetables over a fire!

If you are already tired of heavy meat delicacies over the holidays. They can be fried either on skewers or on a barbecue grill. To prevent the dish from being too lean, sandwich the vegetable slices with lard or bacon. By the way, this is a good way for those who are usually picky about food.

Read also:

Potatoes baked over a fire

Ingredients:

• potatoes - 1 kg.
• lard - 300 gr.

Preparation

Wash the potatoes well.

Cut in half, add salt.

Cut the lard into thin slices, approximately the same area as the potatoes.

Half a potato is strung on a skewer, then lard, then another half. The lard should be between the cut potatoes.

After the entire skewer is filled, the potatoes are cut almost all the way to the skewer, every 4-5 mm (or you can immediately string slices of raw potatoes, but with halves it’s juicier)

Fry over coals until fully cooked, remembering to turn the skewer periodically.

Vegetable kebab

Ingredients:

• Zucchini - 300 g
• Olive oil – 20 ml
• Bell pepper - 1 pc.
• Tomatoes – 300 g
• Salt - 1/2 tsp.
• Champignons – 200 g

Preparation

Wash the vegetables and dry them.

Cut young zucchini crosswise into 3-4 parts, core the pepper and cut lengthwise into 2 parts. Cook tomatoes and mushrooms whole. Place vegetables and mushrooms on skewers, season with salt and drizzle with olive oil.

Fry over coals, turning occasionally, for 5-7 minutes.

Read also:

Grilled vegetables in spicy marinade

Ingredients:

• eggplant;
• zucchini;
• Bell pepper;
• yellow pepper;
• 1/2 tbsp. olive oil;
• 1/4 tbsp. apple cider vinegar;
• 50 ml balsamic vinegar;
• 2 tbsp. soy sauce;
• 4-5 cloves of garlic;
• 1 tsp ground paprika;
• ground black pepper.

Preparation

Wash the vegetables and chop them coarsely.

Mix oil, two types of vinegar, grated garlic, soy sauce and other spices. Vegetables must be placed in a bag, poured with the resulting marinade, mixed and tied. It is advisable to leave the dish to marinate for 5 hours, shaking the bag occasionally.

Grill for about 10 minutes.