How to make a grilled vegetables?

Fresh vegetables contain a large number of vitamins and minerals. It is known that the thermal treatment of products negatively affects their useful qualities. Using a grill for cooking vegetables will allow to preserve their favor. Aromatic vegetables are an excellent side dish or even a separate dish. An additional bonus - low-calorie dishes.

1

Cooking vegetables on the grill - the process of the subtleties of

• Bake exclusively young vegetables.
• Prepared foods can be strung on a skewer, but much better to use for roasting grill for grilling.
• Salt is added to the ready or almost ready vegetables. salt processing raw vegetables will lead to the fact that they are empty juice and turn out dry.

2

Recipes roasted vegetables on the grill

Classic vegetable mix

Prepare the ingredients:

• 1 zucchini, eggplant and bell peppers;
• onions;
• 2 garlic teeth;
• 3 tbsp. l. olive oil;
• 2 tbsp. l. soy sauce;
• 1 h. L. balsamic vinegar;
• 1 tbsp. l. lemon juice;
• fresh herbs - parsley, cilantro, lettuce.

Cooking:

1. Wash vegetables. Onions get rid of the peel, cut into quarter- or half rings. Pepper remove core shinkuete vegetable julienne. Eggplant and squash slice 5-7 mm rings.
2. We spread the vegetables for a few minutes on the grill over the embers - the ingredients should be moderately soft. At this time, to get rid of the peel garlic and ground spice. Freshly cooked vegetables sprinkle a little salt and garlic.
3. Prepare the dressing-marinade. Put in a bowl of soy sauce, vinegar, olive oil and lemon juice. Greens (coriander and parsley) wash and finely slice a maximum. Connecting dressing and herbs.
4. Has not yet cooled vegetables are put in a dish and pour prepared marinade. Leave the dish for 5 minutes.
5. Before serving, spread on a dish of lettuce leaves, and on top of them - the finished vegetables.

If desired, the traditional set of vegetables can be supplemented with mushrooms (small champignions), podcolite, pumpkin. Clear champignons can not be cut at all, wash well enough.

Grilled vegetables in honey sauce

Ingredients:

• 1 pcs. eggplant, zucchini, bell pepper and red bow;
• 3 tbsp. l. vegetable oil;
• 2 h. L. liquid honey;
• 1 tbsp. l. soy sauce and wine vinegar;
• bunch of fresh greenery;
• salt pepper.

Cooking:

1. Cooking starts with marinade preparation - connect honey, soy sauce, vegetable oil and vinegar. Fresh greens - parsley, kinse and dill - wash, finely cut and add to refueling. Make a pinch of salt and pepper.
2. Zucchini and eggplant wash and cut the medium (1 cm thick) rings. The same rings are cut and pepper purified from the core. Onions shining half rings.
3. Place the vegetables in the prepared marinade for 1-2 minutes.
4. Put products on grill grill. If your oven has a grill mode, it is quite possible to use it. In this case, the grille put in the previously preheated to 250C for 20 minutes.
5. Turn vegetables and bake for another 20 minutes. If vegetables are baked on coals, vegetable rings are better made thinner - about 5 mm.

Vegetables with grilled tomatoes

Ingredients:

• 1 zucchini;
• 1 Bulgarian pepper;
• 2-3 small tomatoes;
• 1 red bow head;
• 3 tbsp. l. soy sauce;
• salt;
• fresh coriander - for feed.

Cooking:

1. You wash the zucchini and cut with rings with a thickness of 1-1.5 cm. Peppers delivered contaminants and cores with seeds.
2. Cut the vegetable straw (brooms).
3. The onions are cleaned from the peel and bold with thick rings.
4. Zucchini, pepper and onions put in marinade from soy sauce. At this time, cut in thick (1-1.5 cm) rings of tomatoes.
5. Put all vegetables on the grill grill.
6. Remember that vegetables are afraid of open fire, the dish must languish on coals. After 5-7 minutes, turn vegetables and wait another 7 minutes.
7. Next, lay out baked vegetables with layers in a salad bowl, cover with a lid and leave to be soaked in each other with juice for 15 minutes.
8. Lay out a vegetable bouquet on a dish, decorate with sprigs of fresh coriander.