Many of us cannot imagine ourselves without deliciously cooked meat and side dishes for it. There are many side dish recipes - for example, eggplants, vegetables, zucchini and many others. Who likes what. We share with you recipes for cooking vegetables on the grill that will delight you not only with their taste, but will also be good for your health. All vegetables prepared according to these recipes are not heavy and will not irritate your stomach. We do not give you the exact amount of one or another ingredient, so as not to limit your possibilities for conducting your own experiments and creating your own delicious dishes. We provide only ingredients that make the dishes the most delicious.

Recipe 1 - Baked Vegetables

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

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

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

When the vegetable mixture is ready, heat the grill to about 200 degrees. The distance from the fire and temperature are usually selected experimentally if you have an economy class grill. Approximately 20-25 cm from fire to protsvini.
If you have a grill with a temperature sensor, then we focus on it. We take the paste, grease it with a thin layer of oil and pour our vegetable mixture onto it, monitoring the condition of the vegetables. When they dry out a little and brown, you can try them. Try not to dry out the vegetables, otherwise it will not be tasty. The usual cooking time at this temperature is 10 - 15 minutes.
Serve the prepared vegetables on the table and enjoy the delicious dish.

Recipe 2 - Marinated grilled vegetables on the grill

You can cook it on the grill or in the oven, at home - it turns out approximately equally tasty.
Ingredients

• Bell pepper
• Eggplant
• Zucchini
• Tomatoes
• Bell pepper
• Apples
• Garlic
• Spices and salt to taste. It is better to choose a mixture of seasonings, they are different. For example, only peppers or a mixture of herbs - to your taste
• Vegetable oil
• Soy sauce
• A little balsamic vinegar

Cut the onions into rings, cut the zucchini into squares, cut the eggplants coarsely (you can strip them), cut the tomatoes into slices, remove the seeds from the apples and cut them into slices. To prepare the marinade, crush the garlic to extract juice. Then mix with a small amount of butter and sauce, add seasonings and herbs to taste.
Mix our sauce with vegetables, put everything on the grill. We bake on well-burnt coals so that there is no open fire. The coals are the same as for barbecue. Serve with meat, wine or as an independent dish.

Recipe 3 - Mushrooms and vegetables on the grill

If you prepared everything correctly, the vegetables should turn out juicy and slightly firm. Before frying, soak them in the marinade and you will have a delicious dish worthy of a royal table.
Ingredients

• Zucchini
• Tomatoes
• Champignon
• Bell pepper
• Regular or olive oil
• Salt to taste

Take the required amount of vegetables to taste, cut into large slices, leave the mushrooms as is. Thread vegetable slices onto skewers, interspersed with mushrooms. Salt everything to taste and pour oil over it. Fry everything over coals for about 5-10 minutes. When the vegetables are ready, serve on skewers. Eating delicious, juicy vegetables from a skewer - you won't regret it.

Recipe 4 - Grilled vegetables with Provençal herbs

A fragrant recipe with delicious herbs will be a pleasant addition to the meat.
Ingredients

• Eggplant
• Zucchini
• Bulgarian pepper
• Herbes de Provence spice - add to taste
• Oil
• Salt to taste

Preparing tomato marinade

• Tomato sauce
• Oil
• Paprika
• Salt to taste
• Garlic to taste

Chop the garlic and mix with all the ingredients in a bowl. For now we put it aside.
We cut all the vegetables so that they do not fall through the grill grate. Drizzle the vegetables with oil and marinade. Lightly fry the vegetables in a frying pan in oil (1-2 minutes), then place on a wire rack and bake, turning regularly. When the vegetables are ready, serve.

Recipe 5 - Vegetable mix

Classic, recipe for aromatic, fried vegetables for a large company
Ingredients. The quantity varies depending on how many guests you have

• Bell pepper
• Onions, red or white - to taste
• Large tomatoes
• Large eggplants - cut into strips
• Soy sauce - just don't overdo it!
• Balsamic vinegar
• Olive or sunflower oil
• Garlic - better half a head, not powder
• Spices and herbs to suit your taste. We recommend the “herb mixture”, which contains onions, leeks and coriander. You can also add a mixture of peppers

We thoroughly rinse all the vegetables with running water, then cut the sweet pepper into strips or cubes. The main thing is that the cubes do not fall through the grate. Remove seeds and fibers from the pepper, otherwise it will taste bitter. We cut the eggplants and tomatoes into rings and remove the seeds from the tomatoes.
Peel the garlic and set it aside for now.
Pickling vegetables- Take a deep container, pour oil, balsamic and soy vinegar. Add spices to taste. Mix everything thoroughly - you should get an approximately homogeneous mass. Mash the garlic in a press and add to your container. Mix the dressing thoroughly.
Place the resulting mixture of vegetables in a bag, fill it with dressing, tie the bag and mix everything thoroughly. Leave to marinate for 30 minutes. Place the pickled vegetables on the grill and fry until cooked. Usually 10-15 minutes.

Recipe 6 - Vegetable mix with mushrooms

Almost the same as in the previous recipe, but there are differences. Ingredients

• Zucchini, onions, eggplants, tomatoes - to taste
• Any mushrooms you like. Better champignons or chanterelles
• Lemon
• Fresh basil and rosemary, not seasoning
• Oil - olive or regular
• Spices and herbs to suit your taste.

We wash the vegetables and mushrooms under running water, place them in a colander and let the water drain. We cut vegetables the way you like - into cubes, circles or strips. We wash the mushrooms thoroughly so that no dirt remains. Cut large mushrooms in half, small ones can be left as is.
All prepared products, as before, are placed in a plastic bag and filled with our sauce, tie the bag, and leave to marinate for 1-2 hours! We've added mushrooms. For this recipe, vegetables can be placed on a grill or skewered and cooked. After you have cooked the vegetables on the coals, clean them from blackness and put them in a pan, wait until the vegetables come under the lid. Approximately 5 minutes. Serve to the table and enjoy the pleasant taste.

Recipe 7 - Roasted Vegetables with Goat Cheese

Another delicious recipe for your piggy bank Ingredients

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

We wash the vegetables, cut the tomatoes into slices, zucchini into cubes, and eggplants into circles. Crush the garlic and add to the vegetables. Finely chop the green onions and add to the vegetables. Place the vegetables in a bowl, add oil and red wine, mix everything.
Pre-fry the eggplants and onions in a frying pan, then add them to the vegetables. Place all the vegetables on the grill, fry to the desired consistency, and serve. Sprinkle goat cheese on top of the dish.

Recipe 8 - Vegetables with tuna sauce

For everyone who loves fish and good seasonings for it.
Ingredients

• Eggplant
• Zucchini
• Cherry tomatoes
• Sweet pepper - yellow or red, or both
• Red or white onion
• Dill, parsley to taste
• Tuna - main ingredient, in its own juice
• Capers
• Anchovy fillet in oil
• A little mayonnaise
• Lemon juice
• A pinch of chili pepper

Cut the zucchini and eggplant into slices, sprinkle with salt and leave to soak for 20 minutes. Squeeze lightly to remove excess liquid and dry. Peel the onion and cut it into rings. Cut the tomatoes in half. Cut the pepper into slices, remove the seeds. Then chop the dill and set aside for now.
Drain the liquid from the jar of tuna, rinse the capers from salt using a colander, and place the anchovies on a paper towel to remove excess oil. Then, place all the ingredients for the sauce in a blender and stir.
Warm up the grill and prepare the vegetables. Serve the prepared vegetables on the table, pour over the sauce and sprinkle with herbs. Bon appetit!

Recipe 9 - Vegetables with mozzarella

Gourmet recipe
Ingredients

• Olive or regular oil
• Mozzarella
• Black, freshly ground pepper. Pre-fry the peppers in a frying pan, it will turn out even tastier
• Arugula
• Cherry tomatoes
• Eggplant
• Zucchini
• Sweet peppers - red and yellow
• Lemon juice

Cut the peppers lengthwise into strips into about 8 pieces. Zucchini, eggplant, arugula - wash. Cut the eggplant and chukini into circles. Sprinkle all the vegetables with spices to taste and add olive oil. Then fry the vegetables over high heat for 10 minutes on each side. Sprinkle arugula with lemon juice and serve on a plate. Place the fried vegetables on top, pour the remaining oil over everything and sprinkle with pepper. The dish is ready!

Recipe 10 - Vegetables with basil dressing

Fragrant basil and vegetables - what could be better?
Ingredients

• Sweet - red and yellow peppers
• Eggplant
• Several small zucchini
• Red onion
• Olive oil
• Salt to taste

Cut the eggplants into cubes, sprinkle with salt and leave for 15 minutes to soak. Then soak in olive oil. We cut the zucchini, also into cubes, but without salt, just pour oil over it. Cut the onion into large slices. Salt and grease with oil. We cut the peppers lengthwise into about 8 pieces, then spread them with a thin layer of oil on all sides.
Let's refuel- remove the branches from the basil and leave only the leaves, then finely chop them. Mix yogurt or sour cream with olive oil, lemon juice and mustard, add basil leaves and salt. Beat the mixture with a blender until smooth.
Place the vegetables on the grill and fry until done. Place the prepared vegetables on plates and pour the sauce over them, or serve the sauce separately so that you can dip the vegetables in it.

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.

Many are waiting for the spring-summer season in anticipation of the old Russian fun. Which? Yes, kebabs!!! Absolutely everything is fried on the fire, even dough products. But since we are losing weight, we will not bake flat cakes over the fire, but we will cook a very dietary dish. Today's recipe: grilled vegetables.

The main secret of a delicious diet kebab is the marinade for vegetables. Any fruit available in the current season is suitable for roasting over a fire - tomatoes, peppers, zucchini, eggplants and even mushrooms. Choose strong and young vegetables; they will make a very tasty and juicy dish.

Separately, I would like to note that the marinade for vegetables on the grill is strikingly different from what meat is marinated in. And if you can use the current recipe, then the composition is more suitable for meat than for zucchini and eggplant. Although, you can experiment, maybe someone will like a mixture of bright spices along with vegetables.

Grilled vegetables recipe

Ingredients:

• Zucchini;
• Sweet bell pepper;
• Eggplant;
• Tomatoes;

Marinade for grilled vegetables

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

Refueling

• Favorite greens (dill, cilantro, basil, parsley, lettuce);
• olive oil
• garlic

How to fry vegetables over a fire

I recommend simply frying grilled vegetables on the grill, and first marinating them in a flavorful liquid. The marinade will make this simple vegetable kebab very juicy and flavorful. By the way, you can cook it with vegetables, it’s also very tasty and quite dietary.

If you doubt whether vegetables are pickled and you don’t understand how it tastes, then just think about the popular marinated snacks - cucumbers and tomatoes. After all, it’s delicious! Or take for example - you can’t tear yourself away from them. I hope I’ve convinced you that marinated vegetables are delicious.

Wash the products and cut them into large pieces, the size needed is such that the pieces do not fall into the mesh of the grid.

How to cut fruits for baking on a wire rack

• Onion – cut into rings about a centimeter thick. To prevent them from falling apart, we fasten each ring with a toothpick. Cut small onions in half.
• Cut the zucchini and blue ones into slices slightly diagonally. A thickness of about 1.5 cm will allow the vegetables to bake perfectly and not lose their juiciness.
• Cut small bell peppers into quarters; large paprika can be cut into 8 pieces.
• Tomatoes for cooking on the grill are not marinated, but the cut is fried after cutting. The marinade makes the tomatoes look like shapeless rags.

How to marinate vegetables for grilling

Prepare the marinade for grilled vegetables: finely chop the garlic, add the other marinade ingredients, mix. Place chopped vegetables in a saucepan and fill with aromatic liquid. Close the container with a lid and shake the container several times. This technique will allow you to evenly distribute the marinade over the vegetable slices. Leave the food to marinate for several hours (at least 3), preferably overnight.

I would like to note that the marinade for vegetables is very delicate and is perfect for cooking.

Frying vegetable shish kebab

• Grease the grill with oil and place the marinated pieces on it. Together with vegetables you can cook and. Fry the vegetables on the grill over the coals, don’t forget to turn them over.
• While the vegetable kebab is preparing, make a dressing with herbs. Finely chop your favorite herb (except lettuce), add salt, add oil and chopped garlic.
• How to determine the readiness of vegetables roasted over a fire? Only to your own taste. Some people like their vegetables slightly undercooked, crispy, al dente. And some people prefer well-baked vegetable kebab. I like something in between.

Place the grilled vegetables in a deep salad bowl, pour over the prepared dressing and mix gently. Let stand for about 5 minutes.

Before serving, transfer the vegetables to a flat dish and garnish with lettuce leaves and serve. The away lunch of an experienced weight loss is ready.

This article is for everyone who loves not only kebabs, but also baked vegetables on the grill. It turns out that you can bake not only potatoes on the grill, but also other vegetables, which summer generously gives us in abundance, but it is in full swing, and you still have time to get out into nature several times with your family or friends. Vegetables baked over coals are called barbecue. Anyone who has at least once tried vegetables baked on the grill in the open air with a special aroma will once and for all become their fan. These vegetables will be an excellent side dish for barbecue. Do you know what vegetables can be baked on the grill? Zucchini, eggplant, bell peppers, onions, asparagus, cauliflower, potatoes, carrots, tomatoes, and even cucumbers are excellent for these purposes. Vegetables can be combined with champignons, which makes them even more flavorful.

Vegetables on the grill. Popular recipes with photos

If you simply bake vegetables on the grill, they will quickly lose moisture and be dry as rubber. To prevent this from happening, you need to prepare the right and tasty marinade. As you understand, in order to cook any grilled vegetables on the grill, you must try to make a marinade for them. To prepare the marinade, vegetable oil (usually olive oil), sauces, various flavored vinegars, spices and herbs are used. You can experiment endlessly with marinades, so don’t be afraid to add or exclude some of the ingredients for the marinade, focusing on your intuition. And remember, you don’t need to skimp on spices. Generously add basil, thyme, rosemary, oregano, sage, mint, fennel, garlic, paprika, savory and other spices to the marinade.

Regardless of what vegetables you fry on the grill, you need to make sure that they do not burn. Unlike kebabs, vegetables will bake much earlier. Therefore, during the process of preparing them, it is advisable to keep an eye on them, because coal-black vegetables are not very tasty or appetizing to look at. Baked vegetables on the grill, the recipes for which we will consider today, like any other grilled vegetables, are served with a special barbecue sauce. It is prepared using tomatoes, spices, olive oil and wine vinegar. Although, by and large, there are barbecue sauces a large number of, and they all differ significantly from each other in the method of preparation and composition. Baked vegetables on the grill are also useful for preparing ratatouille, vegetable caviar, and salads.

Recipe: grilled vegetables on the grill

Ingredients: Bell pepper – 2-3 pcs., Onions – 2 pcs., Tomatoes – 2-3 pcs., Eggplants – 1 pc., Soy sauce – 100 ml., Balsamic vinegar – 3 tbsp. spoons, Olive oil – 50 ml., Garlic – a couple of cloves

Wash bell peppers, eggplants and tomatoes. Cut the bell pepper into two parts, remove the stem and seeds. Cut the eggplants, onions and tomatoes into rings. Peel the garlic. Prepare the marinade. In a bowl, combine the pressed garlic, olive oil, soy sauce and balsamic vinegar. Place vegetables in a plastic bag and pour marinade over them. Shake the bag of vegetables for 5 minutes. For vegetables to marinate, it is enough to lie in the bag for about half an hour. After this, place the vegetables in a rasper (a special mesh for barbecue). Place the grid on the grill, in which the coals are already smoldering. After frying the vegetables on one side for 10 minutes, turn the grid over to the other side. Vegetables on the grill, on the grill, are perfect as a snack for alcoholic drinks.

Vegetables with champignons on the grill - recipe

Ingredients: Any vegetables you like - 500-700 gr., Champignons - 200 gr., Lemon - 1 pc., Basil - a couple of sprigs, Rosemary Garlic - 3-4 cloves, Sunflower oil - 50 ml., Salt - according taste.

Look at the vegetables on the grill (photo), aren't they delicious? The vegetables you want to bake must be washed. If they look wilted, then before marinating, cover them with water and let them stand for at least one hour. Cut vegetables as you like. You can cut them into circles and strips, of course, into strips, you can cut zucchini, zucchini, eggplant, carrots and bell peppers. The champignons also need to be washed under running water so that no sand remains on them. If you use small champignons, you don’t have to cut them lengthwise. Place the chopped vegetables and mushrooms in a bag. Prepare the marinade for vegetables. It is very easy to prepare. Squeeze the juice of one lemon and pour it into a bowl. Wash the basil and rosemary. Finely chop the herbs with a knife. Pass the garlic through a press. Add garlic, basil with rosemary, salt and sunflower (olive) oil to the lemon juice. Mix the marinade. Pour marinade over vegetables. Shake the bag so that the marinade completely saturates them. Tie the bag and leave it for 1 hour. Vegetables can be cooked on the grill over coals in several ways. You can stick them on skewers, then you get a shish kebab, or put them in a net and bake them like a barbecue. Transfer the finished fried vegetables from the mesh into the pan and cover with a lid. There they will “get to condition” and become softer. Grilled vegetables on the grill with Provencal herbs turn out to be unusually spicy and fragrant.

Grilled vegetables with Provençal herbs - recipe

Ingredients: Eggplants – 1 pc., Onions – 1 pc., Zucchini – 1 pc., Bell pepper – 1 pc., Herbes de Provence spices. Apple cider vinegar – 3 tbsp. spoons, Olive oil - 2-3 tbsp. spoons, Salt to taste.

Wash the vegetables and cut them as you see fit. Mix apple cider vinegar with olive oil, herbes de Provence and salt. Place the vegetables in the pan. Pour the marinade into them and mix with a spatula. Cover the pan with a lid and let the vegetables marinate for 1-2 hours. Roast vegetables over coals, turning the grid over on both sides. Vegetables on the grill, the marinade for which has an unsurpassed taste, simply cannot but be tasty, so I would like to separately mention such interesting marinades as tomato, honey and wine marinade. Below are recipes that will be useful to you in the process of preparing grilled baked vegetables over charcoal.

Tomato marinade - recipe

Ingredients: Ketchup or tomato sauce – 150 ml., Olive oil – 2 tbsp. spoons, Black pepper, paprika, Salt - a pinch, Garlic - 2-3 cloves.

Peel the garlic and pass it through a press. In a bowl, mix all ingredients along with minced garlic.

Wine marinade - recipe

Ingredients: Dry white wine – 1 glass, Onions – 2 pcs., Bay leaves – 2-3 pcs., Ground black pepper, Sunflower oil – 2-3 tbsp. spoons, Salt - on the tip of a teaspoon.

Pass the onion through a meat grinder or grind it into puree using a blender. Add bay leaf, onion puree, ground black pepper, sunflower oil and salt to white wine. Stir the marinade and it is ready.

Grilled vegetable salad with arugula – recipe

Ingredients: Grilled baked vegetables - zucchini and bell pepper, Arugula - a small bunch, Goat cheese - 50-70 gr., Sun-dried tomatoes - 50 gr., Spices: oregano and thyme, Olive oil - 1 tbsp. spoon, Balsamic vinegar - 1 tbsp.

Place arugula on a plate and top with baked zucchini and bell peppers. Cut the goat cheese into cubes and place it in the center of the salad. Sprinkle the cheese with spices - oregano and thyme. Place sun-dried tomatoes on the sides of the salad. Drizzle balsamic vinegar and olive oil over salad. The salad is good served with meat, fish, and any wine.

Baked products on the grill have an unusual and piquant taste. Even the simplest vegetables cooked on the grill always turn out fragrant and incredibly tasty. It is not necessary to wait for the summer season to go into nature and cook grilled vegetables on the grill; this can be done, for example, at the dacha. Details will be provided below.

Vegetables on the grill: recipes.First option

Set of products: tomatoes, eggplants, bell peppers. The quantity 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 taste, and also use spices to add flavor.

Before grilling vegetables on the grill, they should be thoroughly washed and dried. There is no need to peel them, just cut the products into small slices and keep in the marinade for 2 hours.

Place the marinated eggplants on the grill and fry over hot coals for about 15 minutes, turning constantly. Control the baking process so that the “little blue ones” do not burn. When the coals become less hot, fry the peppers and tomatoes in the same way. At the very end, sprinkle the ingredients with marinade.

Leave the finished grilled vegetables on the grill under the lid for a few minutes to allow the juice to release, after which they will become even more tender and tastier. This simple dish is good to eat outdoors with pork or beef kebab.

Second option

Ingredients: mushrooms (preferably champignons), eggplants, zucchini, tomatoes. The marinade is prepared from lemon balm (or mint), rosemary, ground pepper and salt. The proportions of the products vary as desired.

Let's start preparing the eggplants. Rinse with cold water and 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 during baking. Place the “blue” circles in a container and add a little salt.

Leave the champignons in the water for 10 minutes so that they are cleared of soil. At this time, let's take care of the zucchini, cut it into rings with a diameter of 1 cm. Cut the tomatoes into three parts. We take a deep dish for marinating and immerse all the products in it. Next, drizzle generously with olive oil and season with salt and pepper.

Manually, using chaotic movements, separate the lemon balm and rosemary and place it in a cup. Mix the mixture evenly in the seasonings and leave it undisturbed for several hours. You can cook vegetables on the grill, on the grill or on a special grill. You will get smoky baked products with an unforgettable taste.

Third option: charcoal

If you have never tried this dish, be sure to cook it in nature, it is an excellent alternative to fatty meat. To prepare it you need to purchase a special grill.

Components:

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

Can be baked without pre-marinating. Peel the onion and cut into rings. We cut off the stalks of the “little blue” ones and cut them into three equal parts. Place all the products on the grill, lightly grease with vegetable oil and sprinkle with lemon juice. Be sure to rotate grilled vegetables on the grill to prevent them from burning. Cooking will not take much time. Vegetables are served hot with fresh herbs and black bread.