Grilled vegetables are at the same time a great appetizer, an excellent side dish for meat or fish, and a light independent dish that can be served even for dinner without fear of harming your figure. You can prepare the dish either outdoors over a fire or at home using a grill pan or other suitable kitchen gadget.

How to grill vegetables?

Grilled vegetables, recipes for which you can find at home below, turn out amazingly tasty and their characteristics can outshine any gourmet 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.

Lovers of natural taste can bypass this point. It will talk about how to prepare the right marinade for grilled vegetables. The laconic composition of olive oil and lemon juice does not need a description, and when creating more sophisticated compositions, as in this case, to obtain the ideal taste of the delicacy, you need to know the correct proportions of the components of the spicy mixture.

Ingredients:

• balsamic vinegar – 50 ml;
• vegetable oil – 30 ml;
• liquid honey – 10 g;
• dried basil and garlic - 1/3 teaspoon each;
• ground white pepper and salt - to taste.

Preparation

1. Mix all the ingredients in a bowl, pour the mixture over the vegetables, and stir.
2. After 20 minutes, you can grill the vegetables.

Grilled vegetables in the oven - recipe

You can easily and quickly cook grilled vegetables in the oven. The components of the dish can be baked without prior marinating, or you can use the recipe below and prepare a harmonious spicy mixture. The composition of the latter can be adjusted to taste, replacing some spices with others or adding new ones.

Ingredients:

• eggplants and bell peppers – 3 pcs.;
• tomatoes – 5 pcs.;
• bulbs – 2 pcs.;
• champignons – 200-300 g;
• apple and balsamic vinegar – 15 ml each;
• vegetable oil – 50 ml;
• liquid honey or sugar – 15 g;
• pepper and salt - to taste.

Preparation

1. Vegetables and mushrooms are cut into slices.
2. Mix the remaining ingredients, season the vegetable mixture with the resulting mixture and leave for 20 minutes.
3. Place the vegetables on a wire rack and bake in the oven at 200 degrees for 30-40 minutes.

How to fry vegetables on a grill pan?

It's even easier to fry. Having this unit in stock, you can without hesitation start preparing healthy dishes at home. However, you need to be prepared for the fact that during the heat treatment the contents of the container will smoke, so it is preferable to turn on the hood in advance.

Ingredients:

• zucchini and bell peppers – 2 pcs.;
• onion – 1 pc.;
• soy sauce – 20 ml;
• vegetable oil – 20 ml;
• lemon juice – 10 ml;
• sugar - a pinch;
• pepper and salt - to taste.

Preparation

1. Zucchini and peppers are cut into portioned slices, placed one at a time in an oiled frying pan and fried on both sides.
2. Coarsely chop the onion, salt it, sprinkle it with sugar and fry it after cooking all the vegetables to complete the process.
3. Prepared grilled vegetables are sprinkled with a mixture of soy sauce, lemon juice, salt and pepper.

How to cook grilled vegetables on the grill?

By preparing grilled vegetables on the grill, you can not only get an amazing-tasting, fragrant dish, but also preserve the maximum of useful elements contained in vegetable slices and which are almost always destroyed during other types of heat treatment. When roasting components on skewers, you can maintain their integrity and thereby save maximum juices. With this design, marinating is not required, which is practically impossible to do without if you prepare the appetizer in slices.

Ingredients:

• eggplants, bell peppers – 3 pcs.;
• onions and garlic cloves - to taste;
• champignons – 300 g;
• lemon juice and vegetable oil - to taste;
• salt and pepper - to taste.

Preparation

1. Vegetables and mushrooms are strung on a skewer and baked over smoldering coals, turning over.
2. Mix lemon juice, oil, herbs in a bowl, adding salt and pepper to the mixture to taste.
3. grilled on the grill and served with dressing.

Grilled vegetables on a charcoal grill - recipe

Convenient to bake over smoldering coals. Small specimens of the same thickness can be left whole, baked and served with sauce, while the rest should preferably be cut and pre-marinated. The composition of the spicy mixture should at least contain vegetable oil and lemon juice.

Ingredients:

• eggplants, zucchini, peppers - 3 pcs.;
• onions and tomatoes – 2 pcs.;
• champignons – 300 g;
• lemon juice and oil - to taste;
• garlic – 1 clove;
• dry herbs (optional) - to taste;
• salt and pepper - to taste.

Preparation

1. Oiled whole or pickled chopped vegetables are placed on a grill and baked over coals.
2. Combine lemon juice and oil, add crushed garlic, herbs, salt and pepper.
3. When serving, pour dressing over grilled vegetables on the grill.

Grilled vegetables in an air fryer

The following recipe is for the lucky owners of an air fryer. Cooking grilled vegetables with this kitchen gadget is no less easy than in the oven or in a frying pan. Simply place the slices in a single layer on a piece of foil placed on the top rack of the device and brown for the recommended time.

Ingredients:

• eggplants, zucchini, peppers - 2 pcs.;
• cherry – 6-8 pcs.;
• vegetable oil – 50 ml;
• balsamic vinegar – 25 ml;
• garlic – 1 clove;
• Italian herbs - 1 tbsp. spoon;
• salt and pepper - to taste.

Preparation

1. Grilling vegetables starts with preparing them. Washed and dried specimens are cut into slices and seasoned with a mixture of the remaining ingredients from the list.
2. Place the slices on foil in an air fryer and brown at 230 degrees for 20 minutes on one side and another 10 on the other side.

Grilled vegetables in foil

Grilled vegetables at home can be made as healthy as possible by cooking them in foil. The lack of blush is compensated by the amazing juiciness of the components, which, exchanging juices during heat treatment, acquire incomparable taste characteristics and an amazing aroma.

Ingredients:

• vegetable mix;
• vegetable oil – 50 ml;
• lemon juice – 1 teaspoon;
• garlic – 1 clove;
• dry herbs - 1 tbsp. spoon;
• salt and pepper - to taste.

Preparation

1. Combine oil, lemon juice, herbs, garlic, season the mixture, stir.
2. Vegetables are cut into slices, poured with a spicy mixture and placed on pieces of foil.
3. Fold the edges of the foil up, seal and place on the grill over the coals for 20-30 minutes.

Grilled vegetables in the microwave - recipe

If your microwave oven is equipped with a grill, then you can cook delicious baked vegetables in it. To do this, the selected ingredients are prepared properly, marinated for 20 minutes in a spicy mixture of oil and lemon juice, or by adding other components to make the taste of the snack brighter.

Ingredients:

• vegetables of your choice;
• vegetable oil – 50 ml;
• lemon juice – 1 tbsp. spoon;
• spices - to taste;
• salt and pepper - to taste.

Preparation

1. Vegetables are cut into slices 1-1.5 cm thick.
2. Pour the mixture of oil and lemon juice, seasoned to taste, over the mixture and allow to soak.
3. Place the pieces on a wire rack and bake grilled vegetables in the microwave at the appropriate setting until desired browning.

Grilled vegetables in a multi-baker

Vegetables will turn out tasty and golden brown on an electric grill or in a multi-baker. To do this, prepare the device properly by installing a suitable panel and ensuring that the device is heated to the desired temperature, and then add chopped vegetables and cook until golden brown and soft, turning them over once during the process.

You can cook a wide variety of foods on the grill. When grilling fillets or fish steaks, you can always add some sweet peppers or mushrooms to give them a new flavor.

And now more about vegetables that turn out especially delicious on the grill.

1. Corn

Place the corn on the grill in the leaves for about 20 minutes and it's ready. While cooking, rotate the cobs on the grill to expose them to the heat from different directions. If most of the beans are browned and only a few are charred, you've done everything right. If you decide to cook corn without leaves, it will take 2 times less time to cook it.

2. Zucchini

Cut the zucchini lengthwise into pieces about 1 cm thick. Brush them with vegetable oil using a brush, place them on the grill and turn them over from time to time. Zucchini can also be cut into slices and cooked on skewers.

3. Asparagus

Cut off the bottoms of the asparagus, spray the rest with vegetable oil and place on the grill. Cook the stems over an open flame for 6-12 minutes depending on their thickness.

4. Mushrooms

Mushrooms are not actually vegetables, although they can be grown in your garden. Small mushrooms can be skewered, and large ones can be cooked directly on the grill, just don’t forget to sprinkle them with oil before cooking. Cook over open heat for about 20 minutes or until done.

5. Sweet pepper

Peppers add color to any barbecue, but you can cook them alone. Cut the peppers in half, remove the seeds and internal membranes and cook over an open fire for 10-15 minutes.

6. Onions

Peel the onion, cut into rings and sprinkle with oil. You can simply cut the onion in half, sprinkle with vegetable oil and carefully place on the wire rack. Cook the onion over the fire, turning it over just once. The onion will be ready in 15 minutes. It will turn a beautiful brown color.

7. Tomatoes

Buy tomatoes that are not quite ripe yet. This is necessary so that when you cook them on the grill, they do not fall apart. You can cut the tomatoes into rings and put them on a skewer, or you can cut them in half and also cook them on skewers.

8. Potatoes

The potatoes need to be peeled, but before you start grilling, you need to soak them in salt water for a while. Then you can cut it, apply vegetable oil to it, and then place the potato pieces on the grill. Potatoes can be cooked over an open fire for 15-20 minutes or over coals, turning from time to time. In the latter case, the potatoes will be ready in 20-30 minutes.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

In the summer, all people, without exception, go outdoors and cook various dishes over an open fire. An excellent option would be to cook vegetables on the grill, because there is nothing easier than baking them over coals. All versions of this dish are very tasty and go well with meat or fish dishes fried over a fire. Memorize the recipes for the best baked vegetable side dishes and appetizers.

How to cook vegetables on the grill

There are a lot of recipes. Products can be baked whole or in pieces, skewered or placed in layers on the grill grate. As a rule, they are marinated beforehand, but sometimes they are simply topped with some aromatic dressing after baking. There are several tips on how to cook vegetables over coals:

1. The grill should not get too hot. If necessary, you can extinguish the coals with water. Otherwise, the fruits inside will remain raw and the top will be very burnt.
2. Eggplants, potatoes, zucchini, onions, tomatoes, and sweet peppers are most suitable for baking.
3. It is recommended to serve grilled vegetables with herbs, soy sauce, and Provençal herbs.
4. It is advisable to salt the finished dish just before serving. Other 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 it does not become too dry. There are a huge number of ways to marinate vegetables for grilling. You can keep food in the sauce from several minutes to several hours. Marinade for grilled vegetables can be prepared from:

• vegetable oils (olive, sunflower, etc.);
• mayonnaise;
• red or white sauces;
• garlic;
• Luke;
• flavored vinegars;
• spicy herbs;
• basilica;
• 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 for how to do this. The fruits are baked raw or pre-marinated, on a grill or skewers. Once ready, the fruits are peeled and served whole or chopped. Remember several ways to prepare vegetable dishes. You will definitely love each of them.

Vegetable kebab

• Cooking time: 35 minutes and 4-12 hours for marinating;
• Number of servings: 12 persons.
• Calorie content of the dish: 605 kcal.
• Purpose: side dish, dinner.
• Cuisine: Spanish.

Classic vegetable kebab cooked on the grill is a wonderful and light dish that looks luxurious in the photo and is guaranteed to please everyone. Can serve as an independent meal or a side dish for meat or fish. Before cooking, the products are marinated in an aromatic spicy mixture, so they turn out tender and deliciously tasty. Remember how to cook shish kebab according to the following recipe.

Ingredients:

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

Cooking method:

1. Wash produce thoroughly. Cut the corn cobs into pieces of approximately 5 cm. 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. Place the corn in salted boiling water and cook for 5 minutes. Let cool.
4. Mix oil and vinegar in a deep container. Add garlic and mustard, thyme, salt and pepper the marinade. Mix thoroughly.
5. Place the food in a deep container and pour over the marinade. Cover with a lid or film. Place in the refrigerator and keep there for 4 to 12 hours. Stir occasionally.
6. Prepare the grill.
7. Thread the fruits onto skewers in any order. Fry, turning, for 10 minutes on each side.

Baked vegetables on the grill

• Cooking time: 90-150 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 496 kcal.
• Purpose: side dish, dinner.
• Cuisine: European.
• Difficulty of preparation: low.

The following recipe suggests marinating the food in a sweet sauce before grilling it. This preliminary preparation gives them an indescribable taste and intoxicating aroma. Marinade for vegetables on the grill is very easy to make. The food should be kept in it for at least 1-2 hours. Vegetables should be baked on hot coals that have had time to burn well so that the heat is not intense.

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 onion and garlic. Peppers are immediately cleared of seeds.
2. Cut eggplant and zucchini into large pieces.
3. The onion is cut into rings.
4. Finely chop or crush the garlic. Mix it with vinegar, soy sauce, oil, freshly squeezed lemon juice.
5. Cut the peppers and tomatoes into quarters.
6. Salt and season the vegetables at your discretion, sprinkle with fresh herbs.
7. Apples are cut into slices and added to the marinade. Discard the seeds and peel.
8. Place the ingredients in a tight bag and pour in the marinade. Tie carefully. Marinate for an hour or two, stirring occasionally.
9. Place vegetables on grill grate. Bake on burnt coals for 20 minutes. Turn the grate periodically during frying.

Vegetables on the barbecue

• Cooking time: 35 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 740 kcal.
• Purpose: side dish, dinner.
• Cuisine: Asian.
• Difficulty of preparation: low.

Vegetables prepared according to the following recipe look very appetizing both in the photo and in person. They taste excellent and are perfect as an independent dish or as an addition to meat. If you are planning a trip to nature soon, be sure to take note of the following recipe. You won't regret if you decide to use it. Remember how to cook grilled 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. Mix sesame oil with soy sauce, maple syrup, water and lime juice. Add ginger, cumin, garlic powder. Whisk thoroughly.
2. Wash all vegetables and chop coarsely. Don't touch the pineapple yet. Place the vegetables in a bowl with the marinade, cover and refrigerate for an hour.
3. Cut the pineapple in half and then into large pieces. Place all food items on the barbecue grill. Cook over medium heat, turning frequently, about 10 minutes.

Vegetables on the grill in Armenian style

• Cooking time: 35 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 487 kcal.
• Purpose: garnish.
• Cuisine: Armenian.

In Armenian cuisine, meat shish 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 consists of eggplants, tomatoes and bell peppers, some onions and fresh herbs. After baking, all vegetables are finely chopped and mixed. Remember how to prepare this salad.

Ingredients:

• bell pepper – 8 pcs.;
• salt - to taste;
• tomatoes – 8 pcs.;
• onions – 2 heads;
• eggplants – 8 pcs.;
• fresh basil – 2 bunches;
• chili pepper – 2 pcs.;
• cilantro – 2 bunches.

Cooking method:

1. Light a fire in the grill. Thread the washed vegetables onto skewers. Leave the onions fresh.
2. Place the skewers on the grill and bake the vegetables until crisp.
3. While the kebab is cooking, chop the onion and herbs.
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 them into medium pieces. In a deep salad bowl, mix them with cilantro, basil and onion.
6. Add salt to salad to taste and serve.

Zucchini

• Cooking time: 25 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 408 kcal.
• Purpose: garnish.
• Cuisine: Caucasian.
• Difficulty of preparation: medium.

Baked zucchini marinated in white wine, prepared according to the following recipe, is perfect for a meat or fish dish. This is a very tasty, light and appetizing snack that can be eaten even by people on a diet. 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 in a special sauce for a while.

Ingredients:

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

Cooking method:

1. Stir the wine with olive oil and soy sauce. Add crushed 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 slices.
3. Brush the zucchini slices with a little olive oil and grill on the grill.
4. Place the prepared vegetables in a deep container. Pour in the marinade and stir. Serve after a quarter of an hour.

You can prepare thousands of different dishes from vegetables: make caviar, ajapsandal, aromatic sauté, light salad. However, eggplants, zucchini, onions and other vegetables taste best when grilled in the oven on a wire rack. This dish can be either an addition to lunch or a main course. In addition, grilled dishes will not harm your figure, because they need to be cooked with a minimum amount of oil.

How to Grill Vegetables in the Oven

Traditionally, this smoky, aromatic dish is cooked on an open charcoal grill. However, this recipe can also be adapted to suit home conditions, for example, if you have an electric grill or oven with this function. The optimal temperature for baking grilled vegetables in the oven is 220 degrees, and the time may vary depending on the components of the dish. To obtain the characteristic stripes, grilled vegetables in the oven are cooked using a wire rack. It is better to place the diced ingredients on a baking sheet with foil.

Food preparation

At the initial stages of cooking, special attention should be paid to the choice of products. They should be fresh, unbruised and unsuppressed. You can bake anything: tomatoes, zucchini, zucchini, mushrooms, bell peppers. It is better to take tomatoes in large sizes, but it is important to ensure that they are not too watery. Before you start cooking, you need to wash all the ingredients well and cut off the tails. If the components of the dish are large, they are cut into pieces; small ones are baked whole.

Grilled vegetables baked in the oven - recipes

Making an easy side dish on the grill is easy. You just need to choose seasonal products and prepare them correctly, season them with herbs, spices, sprinkle with olive oil or marinade and bake. The advantage of this dish is that it retains all the vitamins. The recipes with photos below will help you realize your plans.

Zucchini

• Time: 30 minutes.
• Number of servings: 3 persons.
• Calorie content: 56 kcal.
• Cuisine: European.
• Difficulty: easy.

Grilled zucchini or zucchini cooks very quickly and looks impressive on the plate. These ingredients do not need to be marinated, but simply seasoned with salt and pepper. The process should be closely monitored. You need to bake the zucchini until the grate marks appear, otherwise they will turn out too soft and fall apart when you take them out. To get delicious zucchini in the oven, choose young zucchini with thin skin in the store.

Ingredients:

• zucchini – 4 pcs.;
• olive oil – ½ tbsp.;
• garlic – 2-3 cloves;
• ground pepper – ¼ tsp;
• a little salt.

Cooking method:

1. Rinse all products well and dry with a paper towel.
2. Cut off the tails, cut the zucchini lengthwise to make slices about 1-1.5 centimeters thick.
3. To make the dressing, lightly heat the olive oil in a frying pan.
4. Place peeled and finely chopped garlic in it, fry for 1-2 minutes.
5. Brush the dressing generously onto the zucchini and season with salt and pepper.
6. Place food on the grill. Bake on each side for 5-10 minutes.

Eggplant

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content: 186 kcal.
• Purpose: appetizer, main dish.
• Cuisine: European.
• Difficulty: easy.

Eggplants are very tasty, but when fried they absorb a lot of oil and the dish comes out very greasy. To prevent this from happening, professional chefs prefer to grill eggplants. If the eggplants are locally produced, they must be soaked in brine in advance to remove the bitterness. There is no need to carry out such manipulations with imported products.

Ingredients:

• eggplants – 4 pcs.;
• garlic – 4 cloves;
• dill, parsley - to taste;
• Adyghe cheese – 280 g;
• vegetable oil – 20 g;
• green onions – 20 g;
• yogurt or sour cream – 200 ml;
• salt to taste.

Cooking method:

1. Wash the eggplants, cut into slices, season with salt and put under pressure to get rid of bitterness.
2. Finely chop the onion, parsley, dill. Peel and crush the garlic.
3. Grate the cheese on a fine grater, mix it with garlic and green onions. Add herbs.
4. Mix all ingredients thoroughly, season with homemade yogurt or sour cream.
5. Drizzle the eggplants with oil and place on a baking sheet lined with foil.
6. Place the baking sheet in an oven preheated to 220 degrees.
7. Cook the eggplants for 20 minutes, 10 on each side.
8. Grease the finished slices with cheese filling.

Vegetables in the oven on the grill

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content: 90 kcal.
• Purpose: appetizer, main dish.
• Cuisine: European.
• Difficulty: easy.

If you want delicious stripes to form on your tomatoes, eggplants and peppers, cook the vegetables on a wire rack in the oven. To prevent the leaking juice from burning, place a baking sheet underneath, covered with a sheet of foil or sprinkled with salt. You can serve baked eggplants, tomatoes and peppers with any side dish: rice, baked or boiled potatoes, buckwheat porridge. This recipe is also good because all the ingredients are interchangeable.

Ingredients:

• eggplant – 2 pcs.;
• tomatoes – 4 pcs.;
• bell pepper – 2 pcs.;
• onion – 1 head;
• mushrooms – 200 g;
• balsamic sauce – 10 ml;
• spicy herbs – 1 tbsp. l.;
• olive oil – 30 ml;
• apple cider vinegar – 10 ml.

Cooking method:

1. Mix vinegar, sauce with herbs, salt, add a pinch of sugar.
2. Pour oil into the marinade and mix well.
3. Wash all products well and dry with a towel.
4. Cut tomatoes and onions into large rings. Mushrooms, eggplants, peppers - in slices.
5. Place all ingredients in a deep bowl and pour in dressing.
6. Heat the oven on the “Grill” mode to 220 degrees.
7. After 20 minutes, remove the products from the marinade and let the liquid drain.
8. Place all the ingredients of the dish on a wire rack and place in the oven.
9. Bake for 15 minutes on each side, brush the vegetables with the remaining dressing if necessary.

Pepper

• Time: 30 minutes.
• Number of servings: 1 person.
• Calorie content: 43 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty: easy.

Just one photo of grilled peppers is enough to whet your appetite. This product is as easy to prepare as any other side dish. They can be cut into slices and baked on a wire rack with just a drizzle of oil, or cooked whole on a baking sheet. It is worth considering that the thin skin of the peppers will turn black when grilled. If the appearance of the dish is important to you, experts recommend wrapping the vegetables in foil.

Ingredients:

• bell pepper – 3 pcs.;
• olive oil – 20 g;
• garlic – 1-2 cloves;
• fresh thyme - 1 sprig;
• salt - to taste.

Cooking method:

1. Preheat the oven to 200 degrees.
2. Prick the food with a fork in several places and brush with oil.
3. Place the peppers on a baking sheet lined with foil.
4. Place in the oven for 15-20 minutes.
5. As soon as the skin begins to set, switch the oven to broil for 10-15 minutes.
6. Remove the finished peppers and separate the flesh from the skin.
7. Use finely chopped garlic, olive oil, and fresh thyme as a marinade.
8. Using a brush, coat the pulp with the marinade.

Vegetables with chicken

• Time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content: 243 kcal.
• Purpose: main dish.
• Cuisine: European.
• Difficulty: easy.

There are different ways to prepare warm vegetables, but they will turn out more appetizing if you cook them together with tasty meat. It is better to buy boneless meat. Tender chicken fillet is ideal. To prevent the meat from drying out, it is marinated. For dressing, you can use vinegar, dry white wine, or simply season the chicken with herbs, chopped herbs and olive oil.

Ingredients:

• chicken fillet – 1 pc.;
• sweet pepper – 1 pc.;
• zucchini – 1 pc.;
• Crimean onion – 1 pc.;
• tomato – 1 pc.;
• eggplant – 1 pc.;
• garlic – 1 clove;
• olive oil;
• balsamic vinegar;
• spice mixture.

Cooking method:

1. Marinate the meat in vinegar with herbs and olive oil.
2. Salt the eggplant slices and place under pressure for 10 minutes to remove the bitterness.
3. Cut sweet peppers, tomatoes, Crimean onions and zucchini into half rings.
4. Place ingredients on a baking sheet lined with foil.
5. Brush the ingredients of the dish with the remaining marinade and sprinkle with finely chopped garlic.
6. Preheat the oven. Place the chicken on the grill and place a baking sheet with the remaining ingredients underneath.
7. Bake until the meat is done, periodically brushing the ingredients with the remaining dressing.

Marinade

Properly prepared dressing will help make grilled vegetables in the oven so tasty that it will be impossible to tear yourself away from them. As a rule, herbs, olive or vegetable oil, soy sauce, vinegar, and lemon juice are used for marinade. Fans of piquant things can try making a dressing with mustard, honey, and citrus fruits. The main thing is to maintain the correct ratio of ingredients.

With soy sauce

• Time: 15 minutes.
• Number of servings: 1 person.
• Calorie content: 13 kcal.
• Purpose: refueling.
• Cuisine: European.
• Difficulty: easy.

Soy sauce is a universal seasoning. It is added to fish, marinated meat, and seasoned salads. The dressing with soy sauce for grilling is no less tasty. In addition to the main ingredient, this marinade also uses wine vinegar and olive oil, which can be replaced with regular vegetable oil if desired. If you want the grilled vegetables in the oven to be spicy, add a little more mustard to the marinade.

Ingredients:

• garlic – 2 cloves;
• soy sauce – 3 tbsp. l.;
• butter – 50 g;
• wine vinegar - 2 tbsp. l.;
• cilantro;
• salt.

Cooking method:

1. Wash the cilantro and dry. Pass the garlic through a press or finely chop it with a knife.
2. Mash the cilantro and garlic with a fork and add a pinch of salt.
3. Pour in wine vinegar, soy sauce, oil and stir.
4. Place the chopped products in a bag and season with marinade.
5. Tie the bag and shake the contents well.
6. Marinate for 10-15 minutes.

With olive oil, apple cider vinegar and balsamic

• Time: 15 minutes.
• Number of servings: 1 person.
• Calorie content: 15 kcal.
• Purpose: refueling.
• Cuisine: European.
• Difficulty: easy.

Sweet and sour seasoning will be an excellent addition to aromatic zucchini, mushrooms or tomatoes. This dressing goes especially well with potatoes, which are best boiled until half cooked before baking. When preparing such a filling, you need to remember the concentrations of the products, otherwise the grilled vegetables in the oven will turn out too sour. This recipe is for 1 kg of food.

Ingredients:

• olive oil – 70 ml;
• balsamic vinegar - 2 tbsp. l.;
• sugar – ½ tsp;
• salt – 1 tsp;
• garlic – 3 cloves;
• apple cider vinegar – 2 tbsp. l.;
• basil – 2 sprigs.

Cooking method:

1. Mix salt and sugar with vinegar, add 30 ml of warm water.
2. Pour in olive oil, add finely chopped garlic.
3. Crush the basil sprigs in your hands to release some of the juice. Dip into marinade.
4. Pour the dressing over the vegetables and stir. Leave to soak for 30 minutes.

From mayonnaise and garlic

• Time: 15 minutes.
• Number of servings: 1 person.
• Calorie content: 23 kcal.
• Purpose: refueling.
• Cuisine: European.
• Difficulty: easy.

You can enrich the taste of simple foods with herbs and dressing. If you are a lover of the classics, then this recipe with mayonnaise and garlic is for you. In order not to increase the calorie content of the side dish, it is recommended to use salad mayonnaise with a low fat content. If desired, a creamy marinade can be prepared using the same principle from low-fat sour cream and served with already baked tomatoes or grilled zucchini.

Ingredients:

• mayonnaise – 2-3 tbsp. l.;
• garlic – 1-2 cloves;
• salt, pepper - to taste.

Cooking method:

1. Peel the garlic and pass through a press.
2. Mix mayonnaise with salt, pepper, garlic.
3. Season the resulting marinade with the chopped vegetables.
4. Leave to soak for 30 minutes.

Lemon juice with herbs

• Time: 15 minutes.
• Number of servings: 1 person.
• Calorie content: 10 kcal.
• Purpose: refueling.
• Cuisine: European.
• Difficulty: easy.

Another classic dressing for grilled foods is lemon juice. With this marinade, vegetables will acquire a subtle citrus aroma and become softer. To enhance the taste, you can add any herbs to the marinade: rosemary, parsley, cilantro, dill, basil. It is worth remembering that marinades with herbs should be wiped off the preparations, otherwise the pieces of spices will burn.

Ingredients:

• lemon juice – 1 tbsp. l.;
• olive oil – 2 tbsp. l.;
• thyme, parsley, marjoram - 10 g each.

Cooking method:

1. Wash the greens and chop coarsely.
2. Mix lemon juice with oil, add herbs.
3. Pour the marinade over the diced vegetables and stir.
4. Let it brew for about 20-30 minutes.

Grilled vegetables can be a separate vegetarian dish or a side dish for game, fish, and meat. To prepare them correctly, you need to take note of the following subtleties:

• It is better to use olive oil to prepare the dressing. If there is none, a plant-based one will do, but be sure that it is refined and does not contain unnecessary aromas.
• To prevent tomatoes, eggplants, and cabbage from sticking to the grill, you can wrap it in parchment paper or foil.
• When baking whole fruits, wrap them in foil. And so that they do not crack and keep their shape well, they are pierced with a toothpick in several places.

Video

Grilled vegetables as a snack or side dish are not only tasty, but also very healthy. And if you have a grill pan, then preparing them becomes very simple. Grilled vegetables contain more nutrients and antioxidants even compared to boiling, not to mention frying, baking and microwaving. In addition, this type of cooking allows you to have a picnic at home, because vegetables in a grill pan practically do not differ in taste from those cooked in the fresh air.

How to use a grill pan?

Grill pans come in different shapes. They come in round, oval, square and rectangular. The bottom of such pans has a textured surface. This makes it very convenient to fry grilled vegetables at home. The pan has raised stripes that give it a unique look. The ribbed shape of the bottom imitates the grate of a real grill and helps to evenly distribute heat during cooking. How to fry vegetables on a grill pan, reducing the use of oil to a minimum? It does not need to be poured into the pan, as with regular frying. It is recommended that just before starting cooking, lubricate the protruding parts of the heated cookware with oil using a brush or napkin.

Benefits of grilled vegetables

Vegetables in a grill pan turn out juicy and incredibly tasty. Eggplants, young zucchini, sweet peppers, onions, meaty tomatoes, potatoes, carrots, asparagus, Brussels sprouts, leeks, champignons, etc. can be used for cooking.

Vegetables that have been grilled contain a lot of fiber. It cleanses the body very well. This dish also contains a minimum of harmful substances. Eating such foods is good for your figure and health, because they practically do not contain salt and oil. Vegetables cooked in a grill pan retain much more nutrients than boiled or fried vegetables.

Grilled vegetables in a hurry

Any vegetables you like are suitable for cooking. It is important that there is no salt or moisture on them before frying.

How to fry vegetables on a grill pan:

1. They need to be washed, cut into circles or slices 1 centimeter thick.
2. Place the chopped vegetables in a single layer on a preheated grill pan, after greasing them on the underside with vegetable oil.
3. While cooking, grease the top side of the slices with oil.
4. After 2 minutes, turn them over to the other side using a spatula. Cook for another 1-2 minutes.
5. When serving, put sour cream or mayonnaise on the table. It will be delicious if you sprinkle a hot dish with grated cheese. Salt to taste when serving.

Vegetables on a grill pan, marinated in olive oil

Required Products:

How to cook:

1. Cut potatoes, eggplants and zucchini into slices, after cutting off the stalks. Cut the paprika into two parts, remove the seeds, cut out the partitions, cut each half into 4 parts. Cut the champignons in half.
2. Drizzle olive oil over the chopped vegetables, adding spices to suit your taste. Leave to marinate for 10 minutes.
3. Place food in a single layer on a well-heated grill pan. Cook for five minutes on each side.

Spicy grilled vegetables in a frying pan

The recipe requires the following products:

Preparation:

1. Wash the potatoes using a brush, cut into slices, and deep-fry.
2. Wash the remaining ingredients, except the salad, add French fries to them and fry on a grill pan, sprinkling with olive oil and adding spices to taste.
3. At the very end of cooking, add seaweed salad and sun-dried tomatoes. The dish is ready.

Mediterranean grilled vegetables

Required ingredients:

• vegetables to taste - 1 kilogram;
• olive oil - 5 tablespoons;
• sea ​​salt;
• garlic - 3 cloves;
• rosemary - 1 pinch.

How to cook:

1. Peel the garlic, chop it, add olive oil, rosemary and salt. Mix.
2. Wash, peel and cut vegetables. Pour the prepared marinade over them and leave for 2 hours.
3. Cook on a hot grill pan, placing the vegetables in one row.

Grilled vegetables with goat cheese

Required ingredients:

Preparation:

1. Remove the stems from the tomatoes. Cut them in half, then each half into 4 more pieces. Remove seeds and membranes from peppers. Cut into pieces. Peel the onion and cut into half rings.
2. Mix all the chopped ingredients, add thyme and drizzle with olive oil. Cook on a hot grill pan. At the very end of cooking, add cheese.

Grilled vegetables with herbs

Required Products:

• leeks - 125 grams;
• canned corn cobs - 1 jar;
• olive oil - 40 grams;
• zucchini - 2 pieces;
• spicy herbs to taste.

How to cook:

1. Wash the zucchini, remove the stems, cut into slices 1 centimeter thick. Peel the shallots and cut into slices. Cut the corn cobs into pieces 3 centimeters long.
2. Mix the vegetables, pour in a mixture of oil and herbs. Leave to marinate for 30 minutes.
3. Cook on a hot grill pan, placing them in one row.

Spicy grilled vegetables with soy sauce

Required ingredients:

Preparation:

1. Grind the onion, garlic, peel and chop the chili pepper. Stir in salt, soy sauce, tomato juice, olive oil and lemon juice.
2. Wash, peel and cut the zucchini, eggplant, champignons, carrots into large pieces. Pour the marinade over the vegetables and leave for 3 hours.
3. Then cook on a very hot grill pan, placing them in one row.
4. From the remaining marinade you need to make a sauce. To do this, add butter to the remaining liquid and boil for ten minutes over low heat until excess moisture evaporates.

Grilled vegetables in aromatic oil

Required ingredients:

Preparation:

1. It is better to make aromatic oil 1-2 days before preparing the dish. To do this, chop the garlic, add oil, thyme and rosemary. Stir and leave the mixture to infuse in a closed glass container at room temperature.
2. Cut the zucchini and eggplant into slices about 2 cm thick.
3. Cut the peppers into two halves, remove seeds, stems and membranes. Cut each part in half again.
4. How to cook vegetables on a grill pan? Fry them without oil until dark stripes appear, laying them out in one layer. Remove from the pan and place on a baking sheet.
5. Place the baking sheet with the fried foods in the oven, preheated to 190°C, for 12 minutes.
6. Remove the baking sheet from the oven, transfer the contents to a bowl, add aromatic oil with herbs and stir, tossing the container. After mixing, the dish is ready.

Vegetables in a grill pan turn out juicy and incredibly tasty. They can be eaten both hot and cold. Grilled vegetables can be served as a separate dish or as a side dish for meat or fish. When cooked in this way, they retain many useful substances, and the taste and aroma of grilled vegetables will remind you of a summer picnic in nature.