Our grilled vegetable recipes will help you prepare a flavorful, healthy and very tasty dish outdoors or at home!

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

Recipe 2: grilled vegetables with honey in the oven (step by step)

• Zucchini - 1 piece
• Eggplant - 1 piece
• Red onion - 1 piece
• Bell pepper - 1 piece
• Vegetable oil - 4 tbsp. spoons
• Wine vinegar - 2 tbsp. spoons
• Soy sauce - 1 tbsp. spoon
• Liquid honey - 1 teaspoon
• Salt, pepper - To taste
• Greens - 1 bunch

First, prepare the marinade to coat the vegetables. To do this, mix soy sauce, vegetable oil, wine vinegar, honey. You can immediately chop fresh herbs here - dill, parsley, cilantro. You can add pepper and a little salt to the sauce to taste.

Now get to the vegetables. They must first be washed and dried thoroughly. Then cut the eggplant and zucchini into slices about 2 centimeters thick, without peeling the skin. Also cut the pepper into slices of approximately the same thickness, and the onion into slices.

Now the vegetables need to be coated with marinade. To do this, they can be dipped in the marinade and placed on a dish to drain off excess liquid. Or use a pastry brush to apply the marinade to the vegetables. They can then be placed on a rack in the oven.

Set the oven to 250 degrees and leave the vegetables to bake for 20 minutes. Then they will need to be turned over to the other side and baked for another 20 minutes. In this case, if the oven allows, the temperature can be increased to 270.

Recipe 3: grilled marinated vegetables on the grill (with photo)

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

Wash all vegetables, peel onions and garlic, remove seeds from peppers.

Cut off the stems of eggplants and zucchini. Chop all vegetables coarsely. Peppers and eggplants - slices or thick rings.

Cut the tomatoes into halves or quarters depending on size.

Onions - in thick rings, peppers in quarters, apples - in slices, removing the seeds.

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

Pour over the marinade. It is very convenient to marinate in a tight bag, it makes it easier to mix. Vegetables are marinated for at least half an hour, but I prefer those that have been in the marinade for several hours. Don't forget to stir the vegetables and marinade from time to time.

Place the prepared vegetables on the grill grate.

Bake on well-burnt coals, for example after frying a kebab (so that there is no strong heat) for about 20 minutes, turning the grill over from time to time. You can serve it as an appetizer with meat and strong drinks or as an independent dish.

Recipe 4: grilled zucchini and tomatoes (step-by-step photos)

Grilled baked vegetables can easily compete with any other food cooked on the grill. Juicy, meaty, incredibly tasty and healthy dish - the undisputed picnic leader this season!

• Zucchini - 1 pc.
• Tomatoes - 2-3 pcs.
• Onions - 1-2 pcs.
• Red bell pepper - 1 pc.
• Coriander greens - for serving
• Soy sauce - 50 ml
• Table salt - to taste

To cook grilled vegetables on charcoal grills, you will need ripe but fairly firm vegetables, salt and soy sauce. We wash, peel and chop the ingredients immediately before use. If you prepare vegetables for a picnic at home, the juiciness of the dish will definitely be lost.

Zucchini is cut into thick circles and divided into two parts. Important! Zucchini cooks very quickly, and thinly sliced ​​on “fresh” coals turns into charcoal.

Sweet peppers are peeled from the stalk and seeds, and then cut into cubes or rectangles.

Onions need to be peeled and chopped into wide rings.

Marinate the zucchini, bell peppers and onions in soy sauce with the addition of a small amount of salt.

Tomatoes are cut into thick slices, but not pickled. Otherwise they will simply fall apart. They also do not need salt at all, given that all other vegetables will be on the grill in very close “contact” with the tomato slices.

Pickled zucchini, onions and peppers, as well as tomatoes are placed on the grill close to each other. We don’t need the distance between the vegetables at all; this will help the vegetables not to “jump” into the grill during turning. Bell peppers are laid out in a double layer. Ideally, the height of the vegetables should be the same throughout the entire grill area.

We clamp the grill and send it to the grill with fresh coals.

Grilled vegetables on charcoal are afraid of open fire. We are watching this closely! If the width of the grill allows, then move some of the coals with fire to the free edge.

Bake on one side and turn once. The cooking time for grilled vegetables is no more than 15 minutes.

Carefully remove the baked zucchini, bell peppers, onions and tomatoes with a fork and lay them out in rows without mixing. Cover our dish with a salad bowl for 5 minutes and let the vegetables soak in the neighbor’s juice.

It turned out incredible! Let's complement our vegetable bouquet of grilled vegetables with cilantro and serve for a picnic.

Recipe 5, simple: grilled vegetables and mushrooms in a frying pan

Recipes for grilling vegetables also involve using a frying pan.

• Zucchini (small) - 1 piece
• Eggplant - 1 piece
• Onion - 1 piece
• Tomato - 1 piece
• Champignons - 5 pcs
• Vegetable oil - 2 tbsp. l.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Black pepper

Here is the optimal set of vegetables for this dish. But if you are missing a couple of ingredients, that’s okay) The most optional ingredients here are onion and tomato. I still recommend trying to add champignons!
So, wash everything, clean it and cut off what is unnecessary.

Cut the zucchini, onions and tomatoes into large rings, approx. 1 cm thick. Eggplant thin - 0.5 cm. Pepper in large rectangles. Champignons, if large - into 3-4 plates, if small - into 2 parts.

Place everything in a large bowl, add salt, sugar, butter, freshly ground black pepper and stir with a large spoon to evenly distribute the seasonings.

Heat a grill pan over high heat and place the mixture on it in a single layer. Fry on both sides for literally 2 minutes! Do not try to completely fry and soften the vegetables - they should remain with a light crunch, “al dente” - this is their main charm)

Don’t forget that even after removing from the heat, the cooking process still continues, so by the time it’s served, everything will be ready and nothing will remain raw.

That's all, a quick and healthy side dish is ready! It took me 5 minutes to prepare the vegetables, and 10 minutes to fry - in 3 batches. From the proposed number of ingredients, 750 g came out - for 3-4 servings. For dinner for two, I take half a zucchini and an eggplant.

And finally, it’s absolutely not necessary to use a grill pan, you can cook in the same way on a regular non-stick one, there just won’t be any streaks, and it won’t affect the taste in any way. A small variation of the same dish is to fry all the vegetables at once, without laying them out in one layer, under a lid. This way they will give juice and stew in it, exchange flavors and become softer than in the first version.

Recipe 6: Grilled vegetables at home

• 1 medium zucchini;
• 1 tomato;
• 1 bell pepper;
• 2-3 champignons;
• 1 onion;
• lettuce leaves, greens for decoration;
• 3 cloves of garlic;
• salt, pepper to taste;
• a little olive or refined sunflower oil to taste.

Preparatory stage: thoroughly wash all the vegetables and cut them into large rings (about 1.5 cm wide). It’s best to peel the zucchini first.

Lubricate a clean, dry grill pan (there should not be a drop of water on it) evenly with vegetable oil using a kitchen brush. You only need a little bit of oil so that a thin layer of fat forms in the pan. Excess oil can be blotted with a paper towel.

Place the grill pan on high heat and turn on the hood in the kitchen, as the smell of the grill will be very strong. We wait until the pan begins to smoke. And here is the first secret of grilled vegetables - you need to fry them in a very well-heated frying pan, otherwise they will burn and lose their shape.

And the first to go into battle are the sliced ​​zucchini. Place them on a hot frying pan. We also add 3 unpeeled cloves of garlic; it will add flavor to the zucchini and will simply be an addition to the vegetable dish. Fry for 1 minute over high heat.

Try to time it for the first time, you may need a little more or a little less than 1 minute. While the zucchini is roasting, it is best not to touch it, so as not to damage the beautiful striped grill mark.

Then carefully turn the zucchini over with a fork, only now add a little salt and pepper (this way the zucchini will remain firm and will not lose juice). Fry for a minute on the second side.

Transfer the zucchini and garlic to a large flat plate or cutting board.

And here is another, perhaps the most important secret. Immediately cover the hot zucchini with a layer of foil and fold the edges under the plate. The foil should retain heat so that the vegetables simmer and the juice remains inside. At the same time, half-cooked crispy zucchini is suitable due to its heat.

Cool the pan a little, then rinse it under running water and wipe it dry. Some chefs say that there is no need to wash the pan. I leave this question to your discretion. If you don’t wash the pan, just wipe it with paper towels to remove any remaining used oil and grains of salt and pepper.

Then grease the pan again with a kitchen brush and heat thoroughly over high heat. Now add the champignons and onions. Also fry for a minute on each side.

Like zucchini, place it on a flat plate. Cover with foil and set aside.

Using the same principle, fry tomatoes with bell peppers.

Place on a plate and wrap with foil.

Place washed lettuce leaves on a plate or board. Place prepared grilled vegetables on top. To serve, you can use any sauce you like: sweet barbecue, spicy salsa, mild cheese sauce or aioli. Or you can get by with regular store-bought ketchup or mayonnaise. Bon appetit! Now it's time to relax and enjoy the wonderful vegetable taste with grilled aroma.

Recipe 7: Grilled Vegetables in the Oven with Red Onions

• Sweet pepper (red and yellow) 6 pieces
• Champignons (fresh, cut into layers up to 1 centimeter thick) 500 grams
• Zucchini (small, young) 5 pieces
• Red onion (sweet) 1 piece (medium)
• 1 eggplant (large)
• Vegetable oil 60 milliliters
• Salt (finely ground) 1 teaspoon or to taste
• Ground black pepper to taste

First, preheat the oven to 180 degrees Celsius, cover a large non-stick baking sheet with a sheet of aluminum food foil and install a special grill rack from the oven on it. Then we lay out all the ingredients needed for the dish on the countertop and begin to prepare them.

Using a sharp kitchen knife, peel the onions, remove the stems from the sweet peppers, and gut the latter from the seeds. Then we wash these products with zucchini and eggplant under streams of cold running water, dry them with paper kitchen towels, place them one by one on a cutting board and chop them.

I bought the mushrooms already chopped, but with the rest of the vegetables I had to tinker a little, but for a creative cook this process will seem even pleasant. So, cutting them is not important, the main thing is that the size of the pieces does not exceed 1–1.5 centimeters. It is better to remove the thick skin from the eggplants; it bakes very poorly, and then chop the pulp into rings.

We do the same with zucchini, but you don’t have to remove the skin, it’s quite thin.

Chop the sweet pepper into wide slices or, as they are also called, “petals.”

Divide the onion into 4-5 cloves and separate them into separate slices. Then move the slices into a deep bowl, sprinkle the vegetables with salt and ground black pepper to taste.

After this, mix everything thoroughly with clean hands until it has a homogeneous consistency, so that the slices are covered with spices on all sides, and proceed to the next, almost final step.

We move the chopped vegetables onto the surface of a wire rack placed on a baking sheet, trying to place them in one even layer, and place them in the oven preheated to the desired temperature for 30 minutes. We periodically check their readiness with a table fork; if its tines enter the pieces smoothly, without pressure, then everything is baked!

Grilled vegetables as an appetizer 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 heated 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.

Grilled vegetables are good as a side dish for main dishes. But baked mushrooms, sweet peppers, zucchini, tomatoes, eggplants and onions themselves are a wonderful appetizer.

It’s great to cook all this vegetable variety under the shade of an old country walnut tree on a grill grate over smoldering coals. But what to do if you have to cook in an apartment? The role of the grill will successfully replace the oven, especially if it is equipped with a hot air fan and a grill function. From our article you will learn how to cook grilled vegetables in the oven.

You can make a delicious sauce for baked vegetables. You will also find the recipe for making it below.

Grilled vegetables

This absolutely fantastic recipe is good because it can be supplemented, changed, or excluded any ingredients without any damage to the final result.

Main ingredients:

• 3 eggplants
• 3 zucchini
• 3 colorful juicy sweet peppers
• 6 tomatoes
• 2 sweet onions
• several large champignons.

Ingredients for marinade:

• 1 glass of wine vinegar
• 1/4 cup olive oil
• 3 garlic cloves, minced
• spices: oregano, basil, thyme
• sugar
• freshly ground black pepper.

Ingredients for the sauce:

• 1 lemon
• half a glass of soy sauce
• 1 glass of olive oil
• 1 bunch of dill
• two cloves of garlic
• black pepper.

Preparation:

1. We cut off the stems of the eggplants, place them in a deep container, and fill them with salted water. Soak the fruits to remove bitterness for about an hour. Eggplants float, so they should be covered with a lightly weighted plate. After soaking, cut the eggplants lengthwise into 2-4 parts, squeeze a little and soak up the moisture with a dry cloth.
2. Wash the champignons, cut them in half lengthwise and cook for a quarter of an hour. They can be replaced with other mushrooms, but they will need to be cooked longer. For example, cook porcini mushrooms, boletus, and boletus, cut lengthwise, for at least 45 minutes.
3. Prepare the marinade: mix wine vinegar, chopped garlic, olive oil, spices, season with sugar and salt to taste.
4. We also wash all other vegetables and chop them coarsely. Rub the sliced ​​vegetables and mushrooms with the marinade and place them in a heap on a platter. Let them marinate for half an hour.
5. Then place the vegetables and mushrooms on the grill grate. Place in a preheated oven at 200°C and bake for half an hour.

Meanwhile, prepare the sauce for the grilled vegetables. Pour soy sauce into a gravy boat. Squeeze lemon juice there, add olive oil, chopped dill and garlic. Pepper to taste. Mix. There is no need to add salt, soy sauce is salty enough.

Grilling in the oven and microwave is convenient because you don’t have to bother with coal, and not everyone has the opportunity to cook outdoors. Grilled dishes are very diverse; almost any non-liquid dish that does not require utensils can be cooked on the grill. They cook grilled chicken, grilled vegetables, grilled meat, grilled fish.

One of the most popular dishes is grilled chicken. The grilled chicken recipe is very simple, so instead of buying ready-made grilled chicken, it is better to learn how to cook grilled chicken. Of course it is important whether it will be prepared grilled chicken in the oven, grilled chicken in an air fryer or grilled chicken over charcoal. The recipe for cooking grilled chicken is similar in all cases, but the cooking technology differs. Grilling chicken over charcoal will require you to periodically turn the chicken carcass. Of course, grilled chicken at home is often cooked in the microwave. You need to understand that if chicken is cooked in the microwave, the grill will not be as flavorful, but on the other hand, the chicken will cook faster and it will be easier to control the process. Another common way to cook grilled chicken is grilled chicken in the oven. A grilled chicken recipe in the oven may come with some kind of chicken filling, but it is often prepared without it. It’s also convenient to cook in the oven because the chicken will cook evenly and excess fat will drip onto the baking sheet. Grilled chicken can be prepared either whole or in parts. These can be grilled legs, grilled wings. An important detail is the marinade for grilled chicken. Without it, you won't get delicious grilled chicken. The marinade is prepared on the basis of mayonnaise or dry white wine, with the addition of spices. But if time is short, grilled chicken can be cooked without marinade. We will tell you how to cook grilled chicken without marinade: first rub the chicken with salt and spices, and then rub with vegetable oil. In this case, you will also get delicious grilled chicken with an appetizing crispy crust. It is this kind of crust that real grilled chicken is famous for; the photo of cooked chicken with a brownish crust leaves few people indifferent. In principle, grilled pork and grilled beef are prepared according to the same rules. For rubbing, it is better to use olive oil, and the wine should be dry red. Today there are also special frying pans that allow you to fry meat without oil. Cooking meat in a grill pan is also very convenient, so if you are not a fan of microwaves, use this specialized utensil. The most unpretentious one is the grill for sausages, since it is a semi-finished product and does not take long to cook.

A special treat is grilled fish. Fresh, hot, smelling of smoke, it can give a head start to a restaurant. The most delicious are grilled trout, grilled salmon, grilled mackerel, grilled salmon. The recipe for grilled fish is also very simple: the fish must be sprinkled with spices, lemon juice or white wine. If the fish is large, lemon slices can be placed inside or in the cuts on the back. Grilled fish in the microwave also turns out well. In addition to grilled fish, you can cook other seafood, such as grilled shrimp.

To grill in the microwave, it is best to read the instructions, which will always tell you how to grill in the microwave. They also often contain recipes for a microwave with a grill, but a more reliable option would be proven grill recipes from your fellow home cooks, which you can find on our website. They will tell you how to cook grilled chicken, grilled vegetables in the oven, how to make grilled chicken in the oven and over coals, as well as other grilled recipes.

While the meat is simmering in the marinade, it’s time to grill vegetables, which can become not only a wonderful side dish for the main dish, but also an excellent appetizer. Moreover, grilling helps preserve taste, aroma, and vitamins. Cooking vegetables on the grill is not that difficult, although it does have its own little secrets.

What are we preparing?

It is best to choose seasonal vegetables grown in your area for baking. The ideal option is strong fruits with good pulp, smooth and juicy.

Eggplant. If you plan to add baked eggplant to a salad, then you need to bake it whole, regardless of size. If eggplant is to be used as a side dish, then large fruits should be cut in half, and small fruits should be cut into rings or slices.

Pepper. Both sweet peppers and chili peppers are suitable for grilling, the main thing is that the fruits have smooth and dense skin. Peppers with an uneven surface will cook less well, and in thin-skinned varieties the skin will quickly burst from high temperature. Chili peppers are usually baked whole, while sweet peppers are cut in half or into slices.

Tomatoes.
Grilled tomatoes (regular or cherry) must be firm but ripe. They can be baked whole or cut into rings.

Mushrooms.
When choosing mushrooms, make sure that they are more or less the same size - this way they will fry evenly. And, of course, their hats should be clean and strong.

Corn.
Most grilling uses fresh corn rather than canned corn. The cobs should be strong, with juicy grains. To bake, the cob must be cleared of leaves and cut into two or three parts.

Potato.
Potato tubers should be strong, ripe, without damage or sprouts. There is no need to peel the potatoes, just wash them and cut them into small rings or slices.

Onion.
Onions for grilling should be juicy, with smooth and dry skin. They should be free of green shoots, mold and soft spots. You can cut the onion into rings or break the scales into squares.

Pumpkin,zucchini, squash.
Choose strong, clean, but not too weighty fruits, with tender pulp and without large seeds. It is better to cut pumpkin for grilling into slices, and zucchini and squash into slices.

Garlic.
Grilling garlic is done for aroma rather than taste. Before cooking, peel the wedges and then cut off the root. Next, you can bake the slices whole or finely chopped.

Carrots, turnips.
The best flavor will come from small, ripe, firm vegetables. Carrots are usually cut into slices, turnips into slices.

Asparagus.
Thin stalks of asparagus can taste bitter, so a medium-sized meaty stalk is best for grilling. In addition, to ensure that the asparagus cooks evenly, be sure to peel the bottom third of the stalk.

How do we cook?

First of all, the vegetables must be washed and processed: peeled, cut off the stems and removed damaged areas.

Then you need to chop the vegetables and add spices. The delicate taste of vegetables is emphasized by rosemary, thyme and basil, but it is better to add salt and pepper only before serving to avoid excess juice.

To prevent vegetables from sticking to the grill grate, it must be greased with oil. And to preserve the juiciness of vegetables, they can also be greased with marinade or olive oil with the addition of lemon or lime juice.

Vegetables can be cooked not only on a grill or on skewers, but also directly on coals, after wrapping the fruits in food foil.

Vegetables cook quickly and burn very easily, so be sure to keep an eye on them as they roast.

To determine the degree of doneness of vegetables, pierce them with a skewer or the tip of a knife. Most fruits need to be roasted until they are completely soft. But some vegetables, such as asparagus, garlic and carrots, need to be tender-crisp, i.e. soft only on the edges.

Grilled vegetables are usually served with sour cream or mayonnaise. You can also place chopped herbs on top, sprinkle the dish with grated cheese or pine nuts.

Maria Tishina specially for Village Club