Neither fish nor meat: how to cook vegetables on the grill

Neither fish nor meat: how to cook vegetables on the grill

Such dishes will be a great alternative to a caloric kebab.

Along with good weather comes the season of kebabs. To try to lose weight by summer did not go in vain, fried meat can well be replaced by vegetables. If you cook them correctly, they will be no worse. Collected a few recipes that will help you reconsider your views on vegetable food.

Mangal Salad

Cooking time: 60 minutes.

You will need:

• eggplant – 6 pcs;
• tomato – 4 pcs;
• red bell pepper – 1 pc;
• small green pepper – 3 pieces;
• onion – 1 pc;
• garlic – 2 cloves;
• parsley;
• cilantro ;
• basil;
• olive oil;
• salt, pepper – to taste.

Wash all the vegetables and send them to the oven at maximum temperature to bake. It will take about 40-45 minutes. Then, while they are still hot, carefully remove the skin. Finely chop with a knife, then also finely chop the onion and garlic, chop the herbs. Mix all the ingredients, add salt, pepper and olive oil. Done!

Vegetables on a grill pan

You will need:

• zucchini – 1 pc;
• carrots – 2 pcs;
• onion – 1 pc..;
• sweet pepper – 2 pcs;
• vegetable oil – 1 tbsp;
• lemon juice – 1 tbsp;
• soy sauce – 1 tsp;
• salt, pepper – to taste.

Cut the vegetables: zucchini – in circles, peppers, carrots and onions – lengthwise into four pieces. Then prepare the marinade: mix oil, soy sauce and lemon juice. Then transfer the vegetables to a bowl, dress with marinade and mix well – you can use your hands. Then fry on a dry frying pan on medium heat, be sure to fry on both sides.

If you don’t have a grill pan, you can try cooking on any other or on a rack in the oven.

Grilled Vegetable Platter

You will need:

• sliced asparagus – 450 g;
• cherry tomatoes – 450 g;
• carrots – 4 pcs;
• yellow zucchini – 1 pc;
• zucchini – 1 pc;
• red onion – 1 pc;

for the sauce:

• olive oil – 1/4 cup;
• balsamic vinegar – 2 tbsp;
• honey – 1 tbsp;
• dijon mustard – 1 tbsp;
• garlic – 3 cloves;
• chopped fresh basil – 2 tbsp;
• chopped fresh rosemary – 1 tbsp;
• chopped fresh sage – 1 tbsp;
• chopped fresh parsley – 1 tbsp;
• salt, pepper – to taste.

First cut the vegetables: onions – slices, zucchini – slices of about 1-1,5 cm, carrots cut in half. Next, preheat the grill over medium heat. In a medium bowl, mix together olive oil, balsamic vinegar, honey, mustard, garlic, basil, rosemary, sage and parsley. Add salt and pepper to taste.

Spread the resulting mixture over the asparagus, tomatoes, carrots, zucchini and red onion. Allow to infuse for about 10-15 minutes. Next, transfer the vegetables to a grill basket, place it on the grill grate. During cooking, you need to periodically turn the vegetables, after about 10-12 minutes. Serve the dish hot, with a little sprinkle of the remaining sauce.