Hot salad on vegetables Mangale name. Warm grilled vegetable salad - and not trouble, if it's cold on the street! Baked vegetables salad to kebab

I very much like juicy, fragrant, delicious vegetables salad baked on the grill. It is not complicated, but it is eaten very quickly. This dish is perfect for meat, especially for kebab. Prepare a salad of baked vegetables and please yourself and picnic lovers with a wonderful dish.

To prepare salad of vegetables baked on the grill, you will need:

eggplants - 4 pcs.;

tomatoes - 3-4 pieces;

bulgarian pepper - 4 pcs.;

dill - 2 twigs;

basil or other greens) - 2 twigs;

onion onion - 1 pc.;

garlic - 3-4 teeth;

vegetable oil - 3-4 tbsp. l.;

vinegar 6% or lemon juice) - 1 tbsp. l.;

salt, black ground pepper - to taste.

Put vegetables on the grille of the mangaal and bake over hot coal on both sides.

Vegetables are baked very quickly. You can determine the readiness in the skin if it baked and easily removed, it means that vegetables can be removed from the fire.

All vegetables cut into cubes of the same size.

To vegetables baked on the grill, add chopped with semirings or cubes onions, a finely chopped greens of greens can use any, to your taste) and squeezed through a press garlic, salt, peep salad. Pour vinegar vinegar can be replaced with lemon juice) and vegetable oil. Mix everything well.

A very tasty, appetizing salad of vegetables baked on the grill can be served immediately, and it is possible to give him the opportunity to brew and appreciate the fragrant marinade while the kebab is preparing.

When you are preparing kebabs on the mangale, you must think about the marinade. But marinade for vegetables on the grill is not needed at all. They themselves are powered soft, juicy and fragrant. And at home should take care only that all the ingredients are well washed, dried and ready for further preparation. You can also finely cut the greens in advance. Already on a picnic, the grill is flared up, we begin to chop vegetables: Bulgarian peppers, champignons and green onions do not touch, we will prepare them entirely; The zucchini is cut along very thin, long stripes, eggplants - a little thicker, onion - rings of medium thickness, and garlic do not clean and do not share the cloves. The Bulgarian peppers are preparing, so they can be put on the grid before cutting other vegetables. With them, I put champignons with them, but they are preparing much faster. Remember that the corners should give a rather strong heat, otherwise the peppers will prepare for a very long time.
Bulgarian peppers on the mangale Should eventually become completely black, then the skin is easily removed from them, and the delicious, juicy, sweet pulp is detected inside. Therefore, we turn vegetables on the lattice as the blackened or, in the case of champignons, strong submooling. Champignons on the mangale It turns out magically tasty, with a rich taste of mushrooms. Remove the mushrooms when they turn a little.
They put the green onions on their place, it is preparing very quickly, literally 3-4 minutes, so constantly turning it to the forceps. Now you can quickly fry and garlic.
Remove from the lattice when green Onion on the Mangal It will become soft and slightly blackened.
Baked vegetables on the grill require patience, but the result is worth it. We post on the liberated place part of the onion bows. Onions on the grill Especially tasty, all bitterness disappears in it, sweetness appears and it remains the same crispy.
Farm on the grill onions, while he does not turn around slightly, then turn over the other side. And the Bulgarian peppers are ready. It is better to bring them to full black, but if there is not enough time, then in such a state they are very tasty.
We lay out the remaining rings of the repfate onion.
We admire the entire bow until complete readiness.
Now lay out zucchini on the mangaleFor more convenience, we covered them on top of another lattice. At this point, the heat is no longer necessary, these vegetables are no longer needed high temperature. Fry minutes of 4 on each side, while they do not shine slightly. We remove zucchini and just lay eggplants. They need to fry quite a bit, 1-2 minutes on each side, watch not burned, eggplant in Mangale Quickly quickly come to the desired result. Cooking remove from fire.
Now you are known for the grill recipes of vegetables on the grill, it remains only to serve on the table. Each plate with barbecue vegetables should be sprinkled with chopped herbs, salt, pepper, slightly pour olive oil, lemon juice and at the end.

There is another option for the filing of these magic vegetables. Vegetable salads are very popular with the beginning of heat, so we start cooking warm vegetable salad on grill or vegetable grill. What vegetables add to salad? Recipes of salads from vegetables are quite diverse, but we will not bother and add absolutely everything that have already prepared. Salad with pepper, eggplants, zucchini, repressed and green onions, champignons, fresh tomatoes and greens - what could be better? Let's proceed. We put all the cooked ingredients in a bowl, cut tomatoes with large slices, sprinkle with greens, water olive oil, salt and pepper.
Mix all the ingredients well.
The salad of baked vegetables on the grill is ready! Light salads are easy and cooking 😉 Since I prepared it already at home from the residues, the photo of vegetables salad will not be on a plastic plate 🙂

Vegetables on the grill, a vegetable grill salad. Brief recipe

My houses are all the vegetables, the onions purify and mine. Garlic is not divided into slices, my husks. Finely cut the greens.
On the picnic prepare the brazier. To bake in the grill vegetables, the heat from the coal should be strong.
We lay out a whole Bulgarian pepper on the lattice, he fry to full blackening for a long time, constantly turning over. Readiness take off.
At this time, we cut vegetables: onions - thick rings, zucchini - along long thin stripes, eggplants - along long stripes, slightly thoroughly.
Fry the champignons to light black on the one hand, we turn over, we delay on the other. Remove.
Green onions and crude garlic fry minutes 3, constantly turning to light black. Remove.
We lay out the onions on the grille in one layer. Fry to light black, turn over and repeat the process. Remove.
Lay out zucchini in one layer. Also fry from two sides to light black. Remove.
I repeat the same with eggplants.
All vegetables in different plates sprinkle with greens, salt, pepper, pour out olive oil, lemon juice and mix.
To prepare a vegetable grill salad, we shift the ready-made vegetables into a salad bowl, we sprinkle the tomato chopped with large slices, we water olive oil and lemon juice, salt, pepper and mix well. Fresh vegetable salads are easy to prepare.

Now you know how to cook vegetables on the grill and how to make a grill vegetable salad. With them will be perfectly combined delicious

On the grill you can cook anything, from vegetables to fish, but it is no secret that many of us are often limited to one meat. There is no dispute, a juicy pork steak or a fragrant kebab, but right from the coal - it is hardly better that it can happen to you in the fresh air, but the grill vegetables, believe me, little in what is inferior to other hits of grill and mangala. You can cook vegetables on the grill and submit them "as it is", and it will already be very tasty, but if you go a little further and prepare a grill with a grill of salad, it will be at the same time a beautiful snack, excellent garnish, and an ideal alternative to those who are For some reason he does not eat it. You ate so much kebabs that you barely breathe. Please taste a little this salad, and you are guaranteed to feel the tide!

Grilled vegetables can be prepared on any grill, barbecue or even a grill pan, but best, in my opinion, the grill is suitable for these purposes. Fry vegetables best at the very beginning, when the grill did it warm up, and is still too hot to prepare meat or fish on it. So, let's start with pepper - it needs to bake, placing closer to hot coals, and periodically turning until the pepper skin dares from all sides. During this time, cut the eggplant, onions and zucchini (instead you can take a small zucchini) with slices with a thickness of about 1 centimeter, lubricate the grille with a small amount of oil, and put vegetables on it. Pepper Just can be removed from the lattice and shift into the closed pan (or simply spin in a plastic bag), minutes after three you can easily clean it from the skin.

Of course, you can also use other vegetables, in addition to those mentioned in the recipe: Sparagus, podlock beans, green onions and sometimes, champignons, young corn and even lettuce, are perfectly shown on the grill. Anyway, fry vegetables from two sides before the appearance of strips from the grill, but do not burn them - as soon as vegetables are ready, put them in a large bowl. There are also pepper pepper, peeled from the skin and sliced \u200b\u200bwith stripes, and sliced \u200b\u200btomato (if you like the taste of baked tomatoes, you can put it on the grill with the whole with the rest of the vegetables, I also like the tomato in the fresh form).

By connecting all the vegetables in a bowl, add finely chopped garlic and greens, and if you want - also slightly roasted sesame seeds or chopped nuts. Cook the gas station, whipping the oil, vinegar and a little mustard, and with the soul it is adjusted to salt and pepper. Pour the refueling into a bowl with vegetables, as you should mix all its contents, and immediately serve - the grill's salad has its own charm, which is best manifested in the fresh air, when everyone has already managed to get hungry, and there are still far away, and then these Warm more, vegetables that smell so seductively smell.

A small advice for everyone who is chosen on the picnic and is going to prepare grilled vegetables. Mix the refueling in advance, break into the jar, add greens, garlic and nuts - and you will save a bunch of time, which in nature can be spent with much more benefit and pleasure.

Warm grilled vegetable salad - and not trouble, if it's cold on the street!

Warm grilled vegetable salad - unusual and tasty

The picnic in nature or other relent in the fresh air is often associated with the fragrant kebab or a juicy steak cooked on the grill. But on coals, a grill or grill can be prepared not only meat, fish or chur, but also vegetables with a smoke. Warm vegetable salad made on the grill will perfectly complement meat dishes and diversified the table.

And it does not matter if it's cold on the street, rain, bad weather. Juicy vegetables for lettuce can be prepared on an electricrile. The products are used very different, the main thing is that the fruits are not watery. Most often, zucchini, tomatoes, eggplants are chosen in the grill vegetable salad. For a diversity add asparagus, champignons, onions, pall beans.

Required products:

eggplant - 300 g (1 piece);
zucchini - 300 g (1 piece);
bulgarian pepper - 100 g (1 fruit);
tomato - 100 g (2 small);
onions - 50 g (1 head);
greens, sesame seed;
salt, spices.

For refueling:

olive oil - 20 ml;
wine vinegar - 10 ml;
mustard - 5 g

Quantity: 4-5 servings.

On this page you will find the following recrepits:

How to prepare grilled vegetables salad: step-by-step recipe with photos

To baked vegetables, you can use a brazier, barbecue, grill frying pan or a special lattice. A recipe with a photo will help to cook a bright fragrant warm vegetable grill salad.

Vegetables must be prepared. Onions purify from husks and cut into quarters.

Depending on the size of the tomato, cut into four or six sectors.

Eggplant, zucchini, pepper and tomatoes.

Council. Zucchini and eggplant needed to choose young, with thin skin.

Peppers remove the fruit and seeds. Cut the fruit into small stripes.

The zucchini and eggplant cut the rings with a width of about 1 cm. The peel does not cut.

Lubricate the grille and lay out the billets on it.

Council. Pieces should have about the same size to be protected at the same time.

We bake vegetables until readiness, turning on the grille.

Council. Special charm ready pieces give the spectacular strips remaining from the lattice.

While vegetables are prepared, in a separate dish mix and slightly beat the ingredients for refueling: olive oil, mustard, wine vinegar, spices.

Pour refueling to roasted vegetables, sprinkled with chopped greens and sesame. Mix gently.

Council. If you are preparing a dish in nature, then the refueling is better done in advance to save time.

We serve a salad of vegetables hot to kebabs, baked fish, Kura.

Recipe for warm lettuce with vegetables and champignons

Grilled vegetables cooked with a smoke will emphasize the taste of meat or chickens. But warm salad can become an independent heartless dish, if you cook it with champignons. We offer a simple recipe for such a dish.

Products used:

champignons - 500 g (1 pack);
eggplant - 500 g (1 big fruit);
zucchini - 500 g (1 piece);
cherry tomatoes - 10 pieces;
bulgarian pepper - 1 piece;
olive oil - 30 ml;
balsamic vinegar - 10 ml;
garlic - 2 teeth;
fresh greens;
salt, seasonings.

Pre-training time: 1 hour.

Total cooking time: 1.5-2 hours.

Quantity: 8-10 servings.

The advantage of grilled vegetables is fried without the use of large amounts of oil. This method makes a dietary dish, low-calorie. Warm grilled salad with champignons will become a light and unusual side dish or independent useful dinner.

Recipe for grilled warm vegetable salad:

Champignons are quickly rinsed in running water and we dry with a paper towel. Mushroom hats free from hard skins and pierced toothpicks in several places.
Preparing marinade for mushrooms. Garlic clean from husks, finely ruby \u200b\u200band mix with olive oil and salt.
Pour the trained marinade mushrooms and leave for one hour.
My vegetables. Very thick peel at Zucchini cut off. Peppers cut out the fruit and remove the seeds.
Eggplazhan and zucchini cut along slides with a thickness of 0.5-1 cm. Solim vegetables and fry grilled on both sides. Cut with large pieces.
Peppers cut 1-1.5 cm strips wide.

Council. So that the salad is brighter, you can use yellow fruits.

Fry pepper strips, Cherry and champignons, periodically turning over.

Council. It is important to monitor that the vegetables are not burnt and did not spoil the taste of the finished dish.

Grilled vegetables in the container, sprinkled with chopped greens.
We refuel the warm salad with balsamic vinegar and olive oil.
Let's give a dish warm.

Aromatic grilled vegetables supplied in the form of salad

Fragrant vegetables, grilled or barbecue, give a picnic special charm. Crispy crust with a smoke, juicy flesh, spectacular feed ... We offer another recipe for making this delicious dish.

Products used:

young zucchini - 1 kg (4 pieces);
small eggplants - 1 kg (4 pieces);
bulgarian pepper - 0.5 kg (3-4 pieces);
onions - 0.3 kg (3 heads);
champignons - 0.2 kg (5-6 mushrooms);
cherry tomatoes - 0.2 kg (6-8 fruits);
green onions - 0.1 kg (6-8 feathers);
fresh greenery - beam;
garlic -1/2 heads (8-10 teeth);
lemon - 1 piece;
sea salt, olive oil, black ground pepper.

Total time: 1-1.5 hours.

Quantity: 8-10 servings.

Cooking recipe requires a little longer, but the result exceeds all expectations. Vegetables are powered soft and juicy, impregnated with a smoke. Refusal to use acute marinade makes dietary dish.

We wash the prepared vegetables and dry with a paper napkin, chinely cut the greens.
Garlic, do not disassemble the teeth and do not clean. My peppers are completely.
Zucchini with peel and eggplant are cut along plates with a thickness of 1.5 cm.
The onions are cleaning and cut by rings, 1 cm width.
First lay out whole peppers on the grille, as they are preparing longer than everyone. I turn over vegetables until they are twisted.

Council. Dark, slightly burnt, pepper skin is easily removed.

The following lay out champignons and fry to dark golden color on both sides.
Green onion feathers fry no more than 2-3 minutes before soft.
Garlic is cooking on the lattice, without sacrificing the head on the teeth.
Next fry on both sides of the Ring of the Ring Luke, laying them on the grille in one layer. With this method of cooking, all bitterness goes, and the rings become sweet and crispy.
To make grilled slots of zucchini and eggplant, it will take 6-8 minutes.

Council. Thin strips are comfortable to turn over, covering the second grille.

In a plate with warm vegetables lay 2-3 cherry tomatoes, sprinkled with greens. Then the dish is sprayed with lemon juice, salt, pepper, refuel oil.
Mix vegetables and immediately serve a warm salad to the table.

Salad on a grower for kebab

Delicious and, can be said, traditional in Turkey salad for kebab!

Ingredients for "Salad on a barbecue":

Eggplant (round, fat, big) - 2 pcs
Pepper red burning (large) - 2 pcs
Garlic - 2 tooth.
Olive oil - 5 tbsp. l.

Time for preparing: 30 minutes

Number of portions: 4

Recipe "Salad on a barbecue":

Bake the eggplant and peppers on the grill and peppers to readiness (they should be soft, black).

Eggplant cut in half

And we pull the flesh with a spoon, put in a dish.

Peppers clean your fingers and send to eggplants

Missing eggplant fork, pepper can be broken by hand or with a fork.
Vegetables do not grind.

Add garlic to them (on a grater or finely cut with a knife).
We add olive oil and salt, mix all and apply to kebab.

I learned to make this salad from one familiar Turkanka. I liked me then so much that I forgot about the kebab (although I am not a meat lover, but sometimes forcing myself). We have at home, like many Turks, no kebab for 2 years has nothing to do without this salad. You can also add tomato baked on the Mangale, very tasty. You can also add black pepper for piquancy.
I tried to do this salad, baked vegetables and in the oven, and on the gas - went into the trash. It is impossible to say that tastelessly, relatively, but the taste is very different, and for those who tried on the mangale, will not prepare it in any other. Try to health!

Comments and Reviews

Warm salad to kebab

This extraordinarily delicious and simple salad, I first tried on a corporate skewed party. So far, the firewood is still trampled, and everyone already drank, one of the employees busily turns around the mangala, rushed vegetables on the skewer. I'm interested. And since then, I will certainly prepare this salad every time we fry kebabs. Try and you! In addition, this dish can be prepared at home, as I did this time.

Ingredients for "warm salad to kebab":

Eggplant - 1 pc
Pepper Bulgarian - 3 pcs
Tomato - 3 pcs
Garlic
Greens (Kinza, Parsley, Dill)
Vegetable oil
Coriander (ground)
Pepper fragrant

Time for preparing: 30 minutes

Recipe "Warm salad to kebab":

These are the necessary products

Bake eggplant and peppers in grill mode to light coast charred. If you cook on the grill, the vegetables must be riveted on the skewer and cook as a kebab.

This is what the baked pepper looks like.

Put hot pepper into a plastic bag, tie it and give peppers to relax. After that, they will easily remove the skin with them.

Tomato should also be prepared on the grill or on the grill.
This is how our charred tomatoes look like. With them remove the skin.

Give peppers from the package, we clean from the skins and cut into cubes.

Similarly, clean and cut the tomato and eggplant.

Rubym greens. The bigger, the better.

We mix vegetables, greens, chopped garlic, add a pepper, salt and ground coriander.

We refuel olive oil, it takes quite a little bit.
Usually the salad is ready earlier than kebabs, perfectly goes like a snack and often ends even before ready kebabs.
Well, and cooked at home is good, and as an independent dish, and as a side dish.
Bon Appetit!

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If we are chosen on weekends on nature, the rest will be not complete without appetizing kebabs. Roasted meat is great and tasty, but additional snacks to it are very desirable. Traditionally, it is customary to cook a lightweight and useful salad from baked vegetables, which perfectly shakes the taste of juicy meat.

Of course, to prepare a salad of baked vegetables to a kebab a little more complicated than to make a simple cutting of fresh cucumbers and tomatoes. But the taste of this dish will surpass all your views. Little enjoyed with skewers over the brazier, you will enjoy an extraordinary taste. Just imagine: fried vegetables, purified from coarse peel and mixed with greens and butter. Feel what fragrance went? Then, droving the sleeves and takes the assistant, we are interested in business.

Structure:

Cherry Tomatoes (20 pcs.) - You can use other varieties, the main thing is that the tomatoes are fleshy and not large
Bulgarian pepper (2 pcs.) - If it is quite large, then it is just enough for SHAMPOR
Eggplants (4 pcs.) - preferably the same size and not very big so that 2 pieces fit on SHAMPOR
Onions (2 pcs.) - Any-on, but it is better to take a salad variety of white or Crimean red bow
Greens (beam) - fresh parsley and dill
Olive oil (3 art. L.)
Salt (to taste)

Cooking:

Washed tomatoes with remote fruit ride into two skewers. If you use tomatoes of cream variety, then plan them follows along.

Also washed and whole Bulgarian pepper wear along the Schemeter, which should fit just two peppers.

Wash eggplants and ride them along.

The bulbs clear from the husks, to rinse with water and also we ride it on the skewer, there will be enough skewer. If the onions are bigger, then it is better to cut on halves.

We lay on the last minute corners prepared skewers with vegetables.

We regularly turn the skewers so that vegetables from all sides proceed uniformly.

Typically, tomatoes are first played. When cooking should be carefully followed by tomatoes, as they can "jump off" from the skewer. Therefore, it is necessary to simply omit one end of the shampoo into a bowl and tomatoes themselves will be in it.

If you are preparing a salad of baked vegetables in a tandem with a partner, now it's time to act together. It is required to quickly dip the baked tomatoes in cold water and remove the skin as if gloves.

Cut tomatoes with large pieces, if Cherry baked, you can simply cut on half or even entirely. Shoot them into a salad bowl.

Meanwhile, there must be a turn of pepper.

Pepper reset into a deep bowl with cold water and gently pull the upper film.

Cut pepper into a large straw and shift to tomatoes in a salad bowl.

The following will be ready "shiny". The peoples have become even darker, and the pulp of elastic turned into a more tender.

Eggplants must also be omitted in ice water, which will allow you to clean up without difficulty, burnt peel.

Painted eggplants should be cut into medium slices and gently lay out to the rest of the lettuce.

And in the last place, we already remove a fairly bucked bow. You should not bring it to full readiness and especially overrun. Much tastier if the replied heads remain slightly raw inside - it will add more spicy fragrance to our dish. All the onion bitterness, if she was, it was already disappeared, and the onions became almost sweet, publishing divine smells.

Lukovitsa chop the sharp knife on a semiring or cubes and add to the bowl.

A pre-washed and well-dried greenery to grind and pour into a bowl to the rest of vegetables.

Then carefully so that the salad does not turn into a porridge, we mix everything and slightly simulate. Do not overdo it with salt, as it can spoil all the taste of snacks.

The final chord is olive oil. We hide them almost ready mix from baked vegetables. Now you should be bought in the terry towel a clay bowl with a salad and leave for impregnation with taste and aroma.

As soon as the long-awaited kebab approached, we feed on the table and our lovingly cooked warm and smelling salad of baked vegetables. Bon Appetit!

This snack, organically complementing the kebab, will definitely enjoy all your guests. And you can show your fantasy and exercise in the cook art in the style of Fusion. For example, add a bit of garlic and burning peppers to a salad of baked vegetables, if you like to eat jogging. Or make a whole bouquet of spicy herbs, virtuoso hacking the greens if you prefer fragrant dishes. Kinza, basil, some mint and Issop are perfectly suitable.

The same applies to the composition of salad. If you bake on a spit back or zucchini, champignons (better to lubricate them with mayonnaise) and even young potatoes - then the taste of dishes from these ingredients will only win. Among other things, the eating kebab with baked vegetables will have a good service. After all, you will eat juicy, but from that very non-fried roasted meat is somewhat less. So, and feel gravity from overeating you will not. Let the rest in nature be only joy.