Vegetables on the fire for the winter in jars. Grilled vegetables - how to prepare the marinade and baking time over the fire, on the grill or on the electric grill. Grilled vegetables in honey marinade

In Armenian cuisine, kebab is prepared not only from lamb, pork, goat meat, but also from vegetables. Not a single feast in Armenia is complete without this dish.

This Armenian kebab is served, or rather, a salad of vegetables baked on the grill, always with meat cooked on charcoal.

sweet pepper - 4 pcs.
tomatoes - 4 pcs.
eggplants - 4 pcs.
hot green pepper - 1 pod
onion - 1 pc.
cilantro
basil

Recipe for Armenian vegetable kebab:

1. Light a fire in the grill. Thread vegetables onto skewers. And hot pepper too.

2. Bake them over an open fire until crusty. If there is room, all at the same time, if not, then the eggplants come first. When the vegetable skins are lightly charred, remove the kebab from the heat.

3. Before peeling the eggplants, place them in a not very strong salt solution for 3-4 minutes to remove the bitterness. Cleaning it up.

4. We also peel hot peppers, bell peppers and tomatoes from the baked crust.

5. Cut all peeled vegetables into small pieces.

6. Finely chop the onion, cilantro and basil.

7. Mix all vegetables in a bowl or salad bowl and add salt to taste. Spicy Armenian vegetable salad is ready to eat. Serve with shish kebab, which is fried immediately after it on burnt coals.

Delicious eggplants prepared in Armenian style for the winter: baked, salted, pickled

Today I again want to dedicate new cooking recipes to my favorite eggplants, so if you are also a supporter of this wonderful vegetable, join us in our cooking!

I know that people of Armenian nationality love to cook unusual dishes with incredible taste. But today we will learn how to prepare unusual preparations for the winter – Armenian baked eggplants, marinated and salted - whatever you like.

Baked eggplants for the winter on the grill in Armenian style

The recipe with which I begin my culinary story today is Armenian-style eggplants baked on the grill. From the name it is clear that for cooking you need a grill; we will not cook in the oven.

List of everything you need:

Eggplants 10-12 pieces;
Skewers double or single;
Brazier.

The recipe doesn’t require many ingredients, just skill, desire and a good mood.

Thread the eggplants onto skewers. We cut off the green leaves, leaving only the tail.
Let's wait until the fire stops burning very hot, put the skewers with the vegetables prepared on them.
Leave them in this position until the bottom part is completely baked. Only after this do we turn the skewers over.
We wait until the dish is completely ready. How to understand this? The eggplant skin becomes black, dry and burnt. The important thing here is not to let the dish burn!
Next, remove the eggplant “kebabs” from the skewers and place them on a plate.
Let it cool for about 10 minutes, then take a knife and start peeling the once blue vegetables. This requires a little patience because the eggplants have become very soft and also get your hands dirty, but you can do it!
Next, put everything in sterilized or fried jars, pressing the eggplants tightly. If there is not enough juice, fill the jar with fried sunflower oil to the top (do not forget that we laid out the eggplants tightly and you won’t need a lot of oil).
Cover with lids and sterilize the jars in a water bath for a long time - at least an hour! Then we roll it up and send it for storage.

Armenian-style baked eggplants on skewers are ready for the winter; in cold weather, this twist will serve perfectly for preparing caviar.

Cooking eggplants “on the fire” in Armenian style

We continue our marathon of preparation for the winter period with the main guest of the program - eggplant. This time we will cook Armenian eggplants over a fire again, or almost. It turns out that you can create the taste of vegetables cooked over a fire at home. Amazing sensation and aroma!

What do we need:

Eggplants – 10-12 pieces;
5 pieces of onions;
One and a half tablespoons of table salt;
5 pieces of onions;
3 tablespoons of vegetable oil;
6 tablespoons vinegar;
A packet of your favorite barbecue seasoning (to taste).

Wash the eggplants thoroughly and remove the skins. We take out a cutting board and cut the already peeled vegetables in half, and then into several parts, for better frying. Eggplants are joined by another vegetable “comrade” - onions, which we first cut into rings. Fry in a frying pan with vegetable oil for about 15 minutes.

Creating campfire flavor in a pan! First, boil water, add the required amount of salt and spices to it to taste. Stir the liquid until the bulk products dissolve, adding vinegar at the end.

It's time for the marinade and roasted vegetables to meet and form a delicious dish. The soaked eggplants are placed in the refrigerator for a day.

This step involves storing vegetables for a long period, so prepare jars and treat them with tea soda. Fill the jars with eggplants and place in a water bath to sterilize for 35 minutes. Afterwards we close the jars with lids and put them in the cellar.

I hope you, like me, will have the opportunity to plunge into the warm summer and breathe in the smell of a fire even while a blizzard is raging outside the window!

Marinated eggplants “Armenian”

In fact, I was very interested in Armenian cuisine! It turns out that some cooking methods are passed down from generation to generation, for example, the recipe for marinated eggplants in Armenian style - each family has its own unique taste! Today I will tell you how I prepare this dish myself, and then you can experiment too. So, let's begin!

For preparation we will use:

Four large eggplants;
3-4 pieces of bell peppers;
Greens to taste, I use parsley;
Garlic and pepper – quantity to taste;
Tablespoons of vinegar;
30 grams of table salt;
20 grams of sugar;
Spices to choose from, such as coriander, ground pepper, etc.

As always, we start cooking by thoroughly washing the ingredients. We cut the eggplants vertically along the fruit and put them to boil in salted water for a few minutes.

Take out the vegetables and let them cool. At this time, wash the parsley, garlic and pepper and chop finely. Mix finely chopped vegetables and add selected spices.

The eggplants have already cooled down, so it’s time to start filling. We put the resulting mixture inside the eggplant slot, then place it in a saucepan for marinating. To do this, you need to take sugar and vinegar, add to the eggplants, then pour in boiled water so that the vegetables are not visible from under it. Leave it under something heavy for half a day.

Spicy pickled eggplants in Armenian style are ready and waiting for their finest hour on your holiday table!

If you need to prepare them for the winter, then boil the brine, put the vegetables in jars, fill them with liquid and sterilize them in a water bath for at least 40 minutes.

If anyone is interested in the process of preparing a dish with their own eyes, I advise you to watch this educational video:

Salty quick eggplants in Armenian style

The final recipe this time is salted marinated eggplants in Armenian style, the taste of which you will definitely appreciate!

List of the most necessary ingredients:

6-7 pieces of eggplant;
2 bunches of parsley;
3 pieces of sweet bell peppers;
1 piece of hot pepper;
1 bunch of fresh dill;
1 head of garlic;
Apple cider vinegar optional;
Table salt to taste.

Where do we start “Step No. 1”? That's right, with a thorough wash! Cleanliness is the key to health. Cut off the ends of the eggplant from the tail and butt side, and make a vertical cut.

While the eggplants are preparing, we work on the other components of the recipe: finely chop the garlic, parsley, pepper and dill, mix together and add salt to taste.

Stuff the eggplants with the resulting mixture (garlic, parsley, pepper and dill), put them in a deep saucepan, pour vinegar to the top (don’t be afraid, you don’t need to add water) and add salt. The eggplants are marinated in the refrigerator for a day.

So, after the past 24 hours, the dish is finally ready to eat! Decorate it beautifully so that not only the stomach, but also the eyes are happy.

Today we looked at 4 more eggplant recipes. We remember that this vegetable is rich in vitamins, which means that dishes made from it are very healthy and especially necessary in winter. Choose for yourself which Armenian eggplants you want to cook for the winter: grilled, salted, pickled or baked on the grill. I am sure that in your heart and in the hearts of your loved ones there will be a place for each of them!

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Time: 30-40 minutes
Quantity: 4 people
Level: Average
Region: Dishes of Caucasian cuisine

Ingredients:

A couple of large tomatoes
3-4 medium sized bell peppers
A couple of large blue ones
One small onion (preferably red onion)
2-3 cloves of garlic
Fresh herbs: dill, cilantro

In general, an old Armenian woman shared the recipe for khorovats with my parents a long time ago, showing how deliciously you can cook vegetables on the grill. My father taught me to cook, I taught my son, and now I share this recipe with you. Although, in fact, I absolutely don’t know the origin of the name of the dish and the meaning of this word. I’m not even sure that such a word exists at all, but one way or another, khorovats has taken up permanent residence in my family’s country menu.

Another advantage of this dish is the efficient use of fire: vegetables, unlike meat, are cooked over an open fire. When preparing coals from wood for meat, we do not waste time and energy of the fire aimlessly, but use everything for good. Our good is with you. But it is better to prepare khorovats with several pairs of hands. When you finish cooking the vegetables and start frying the meat on the grill, someone will start cooking khorovats from the vegetables. Then in the end everything will be ready and served at the table at the same time.

Cooking steps:

It is indeed better and easier to cook vegetables over an open fire, but you need to choose not the heat itself for cooking, but the period when the fire begins to subside, the wood will become completely charred and will soon become coals.

Thread the vegetables onto skewers and place over the fire. Since you will need to rotate the skewers almost constantly, it is best to cook vegetables in stages - 2-3 skewers at a time, and not all at once. The skewers will get very hot over the fire, so you need to cook with a mitten so as not to get burned.

We fry vegetables without worrying about the skin - we don’t need it, it’s easier to remove the charred skin. Fry the tomatoes and bell peppers until they become soft. The blue ones take a little longer to cook; they should become soft, but not turn into jelly.

When removing vegetables from skewers, you need to be careful - you will hear a characteristic hissing sound when the vegetables slide off the hot skewers. It is important that your fingers do not emit the same hiss.

While the vegetables are cooling, peel and finely chop the onion, garlic and chop the herbs.
As soon as the vegetables have cooled down enough to handle, remove the skins from them, first cutting off the stem from the eggplants and carefully removing the tail and core from the bell peppers.

We cut the vegetables into small pieces and put them in the dishes prepared for them. Add onion, garlic, herbs on top and, after adding salt, mix everything thoroughly. Cover the dish with a lid and let it sit until the main dish is ready.

Khorovats can be served as a salad or as a vegetable side dish for grilled meat, poultry or fish. An excellent and tasty dish with a characteristic campfire aroma.

What is the name of the Armenian dish - an assortment of eggplants, tomatoes, bell peppers, etc., fried on coals?

AJAB SANDAL
eggplants, bell peppers (different colors), hot peppers, tomatoes, onions, salt, cilantro, basil, garlic, black pepper.
Fry all vegetables separately in vegetable oil. Eggplants in layers, peeled tomatoes. Cut the onion into half rings or cubes, fry lightly, add bell peppers and tomatoes. Then mix everything and simmer lightly together. Stir with a fork. It is advisable to keep it in the refrigerator before serving. to make the dish more flavorful!

Another recipe.
Wash the eggplants, do not peel them, cut them into cubes, salt them, squeeze them, and rinse them again to remove the salt. Peel and chop the tomatoes.
Pour vegetable oil into a pan, heat it and place tomatoes and eggplants in it.
Thinly slice the onion into half rings (3 onions) and add to the same pan.
Add new potatoes there - whole. Lightly fry the potatoes for beauty.
Simmer over very low heat for 40 minutes until the vegetables are cooked through.
Add finely chopped herbs to the sauce, bunch by bunch: cilantro, basil and dill, 2-3 crushed cloves of garlic, pepper, salt and keep the dish on the stove for 10 minutes.
Ingredients needed to prepare the Adjab Sandal dish:
1 kilogram eggplant
1 kilogram tomatoes
3 onions
1 kilogram of young small potatoes
2-3 cloves of garlic.
vegetable oil
greens (a bunch of dill, cilantro, basil)
salt, pepper, sugarhttp://www.priyatnogo.com/2188-recept-adzhab-sandal.html

eggplants 1 kg
tomatoes 1.2 kg
garlic 25 g
parsley 100 g
bell pepper (red, yellow, green) 0.5 kg
vegetable oil 100 g
salt 3 tsp
hot pepper (red or green) 25 g
celery 100 g

Peel the eggplants, cut lengthwise into 4-6 cm slices, sprinkle with salt and leave for 1.5 - 2 hours. Squeeze and fry in vegetable oil until pink. Fry onions and finely chopped bell peppers in vegetable oil. Peel the tomatoes (it’s easier to do this by pouring boiling water over them first), cut into cubes, add to the fried onions and simmer for 10 minutes. Add fried eggplants, garlic, salt, coriander, parsley, basil, hot pepper, stir and cook over low heat for 10 minutes.

Armenian Khorovats recipe

Khorovats is a dish of Armenian cuisine, its name comes from the word “khorovel”, which means “oven over an open fire”, that is, vegetables are baked along with meat on the fire, usually eggplants, tomatoes, bell peppers, but if desired With a good imagination, the list of vegetable additives can increase. After grilling over coals, the vegetables are used to make a delicious appetizer for the meat kebab. They call it khorovats, but they always add “vegetable”. Usually, with the onset of spring, when mass barbecues begin, the relevance of the Khorovats dish increases, and for those who do not eat meat, Khorovats will especially appeal to their taste, since it is nutritious and contains exclusively vegetables.

What gives khorovats a special subtlety and piquancy is the slight smell of smoke from the fire, and probably the very method of preparing it - over coals in the open air. And thrifty Armenian housewives prepare khorovats for the winter. To do this, after a full preparation cycle, the khorovats are rolled into jars, sterilized and pampered for their household in the winter. But when you want to enjoy this delicious snack, but there is no way to cook it on the grill, a grill and an oven can come to the rescue, this is how khorovats is prepared at home. And, by the way, khorovats in the oven will also have the smell of a fire. Well, if you are interested in the recipe for preparing khorovats in an apartment, our photos of step-by-step preparation will become a visual aid and will make this task a little easier.

History of the dish

Historically, in Armenia, khorovats is prepared from meat, cut into large pieces, exclusively by men. But cooking vegetable khorovats is the prerogative of women. Khorovats made from meat has always been considered a traditional holiday dish; accordingly, it was prepared for large noisy companies, when all the relatives gathered on a special occasion, and all family members participated in its preparation.

Men lit a barbecue, in ancient times these were tonirs, prepared coals, baked meat, while women prepared vegetable khorovats - baked vegetables were peeled, chopped, mixed. Not a single Armenian yard is complete without a barbecue; residents of large cities even install barbecues on the roofs of high-rise buildings. There are even festivals and competitions held in honor of Khorovats. And always “side by side” with meat khorovats comes vegetable khorovats. One dish always anticipates another, they seem to complement each other.

Ingredients:

Eggplant – 400 grams
Bell pepper - 350 grams
Tomato – 200 grams
Onion - 100 grams
Cilantro - 100 grams
Salt - 15 grams
Hot red pepper - 15 grams

Cooking process:

To prepare vegetable khorovats, let's prepare the following vegetables.

We use these products in preparing khorovats.

Place the washed vegetables on a baking rack

Turn vegetables periodically to ensure even baking

Remove the baked eggplants from the grill, cool and peel off the skins.

We also peel the peppers

After cleaning, rinse the vegetables under running water.

Cut the eggplants into strips

We do the same with peppers.

Peeled onion cut into half rings

After chopping, place the vegetables in a bowl

Peel the tomatoes

Divide the tomatoes into parts

Puree chopped tomatoes

Transfer the tomatoes to the vegetables

Add salt, pepper to the mixing bowl and mix everything

Finely chop the cilantro

Add cilantro to the prepared khorovats and decorate the finished dish

Benefits of the dish

Khorovats has exceptional benefits for the human body; it is prepared without frying, without vinegars or any sauces. It may not be useful except for those who are allergic to any ingredient in the snack. In Khorovats, every vegetable is useful; each one brings great benefits to the human body.

Thus, eggplant contains many micro- and macroelements, as well as pectin and vitamins of groups A, P, C and the entire group B. And this is not the limit - eggplant also contains tannins, sugars, proteins, fats and half of the periodic table of chemical elements. Therefore, if this vegetable is not contraindicated for you, it is recommended for consumption without fail.

The situation is similar with bell peppers. It is a storehouse of vitamins of groups A, B, PP, E and C, elements and minerals beneficial to the body. Pepper must be used for preventive purposes. Tomatoes contain vitamins A, B, PP, H, fats, proteins, organic acids, as well as a unique lipokine that reduces the risk of cancer. Each component of khorovats is good in its own way, and all together they make a delicious and very healthy snack.

Khorovats is very good with meat dishes, or you can simply serve it with fresh Armenian lavash or baked potatoes. It is tasty both warm and chilled, and is recommended for people suffering from diabetes and on a diet. Be sure to prepare this wonderful and healthy dish, you will fall in love with it, we promise.

At home in a frying pan, in the oven or during a picnic on the grill - in many circumstances you can cook delicious and flavorful grilled vegetables. You don’t need to follow strict proportions; any vegetable mixture on the grill will turn out perfectly tasty. It’s easy to prepare such a snack, and the result of simple work will delight even a sophisticated gourmet. Recipes for grilled mixed vegetables have won the hearts of supporters of healthy and tasty food, thanks to their ease of preparation and unusual taste.

How to Grill Vegetables

For a healthy alternative to fried foods, try this grilled vegetables recipe. You can bake food in different ways, both at home and outdoors. Before cooking, vegetables are thoroughly washed and dried. Small products can be used whole, but large ones are better chopped. For example, tomatoes and bell peppers can lose their juice after cutting, so they can be cooked whole. There are a few more rules for preparing vegetables this way:

You need to add salt to the finished dish to reduce the separation of juices during baking;
Heat treatment continues until the vegetable’s sides appear ruddy.

Marinade for grilled vegetables

To make baked vegetables especially tasty, they are often pre-marinated. This procedure is optional, but thanks to the aromatic ingredients that permeate the vegetables, the finished dish is unforgettable. Various combinations of products are used as a marinade, for example:

olive oil, garlic, herbs, spices, salt;
lemon juice, hot chili sauce, soy sauce, white wine;
vegetable oil, balsamic vinegar, soy sauce, garlic, spices, salt.

Grilled Vegetable Recipes

Assorted grilled vegetables can be prepared in different ways. Food soaked in the smoke of a fire turns out to be especially tasty, so vegetables are often cooked over coals using a grill or skewers. In an apartment, you can also treat yourself and your family to a healthy and tasty dish. For cooking, a special grill pan, oven, microwave or other equipment is used.

In the microwave

Time: 30 min.
Number of servings: 3-4 persons.
Cuisine: Russian.
Difficulty: easy.

The fastest way to cook assorted grilled vegetables is to use a microwave. A prerequisite for implementing a recipe is the presence of the corresponding function. The finished grilled product is used as a side dish, as an element of a warm or cold salad. You will certainly appreciate the juiciness, taste, appetizing appearance and unique aroma of the dish.

Ingredients:

small head of cauliflower – 1 pc.;
salad pepper – 2 pcs.;
vegetable oil – 2 tbsp. l.;
zucchini – 1 pc.;
tomato – 300 g;
garlic cloves – 2 pcs.

Cooking method:

Disassemble the head of cabbage into inflorescences, cut the zucchini into bars, tomatoes - in half, peppers - into 4 parts, chop the garlic in a way convenient for you.
Place baking paper on a dish and assorted vegetables on top.
Grease each piece with vegetable oil, sprinkle with black pepper and salt.
Bake on the grill for about a third of an hour, wait until the crispy vegetables become soft and lightly browned.

On an electric grill

Time: 1 hour.
Number of servings: 6 persons.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

When modern air fryer technology takes pride of place in your kitchen, feel free to use it to bake your favorite vegetable mixtures. Grilling is an excellent alternative to fried foods, because this method of cooking retains the maximum benefits given by nature. Vegetables on an electric grill look beautiful even in the photo, but the picture does not convey their amazing aroma and taste.

Ingredients:

blue ones - 2 pcs.;
asparagus – 200 g;
zucchini – 2 pcs.;
tomatoes – 300 g;
balsamic – 20 ml;
vegetable oil – 50 ml;
mixture of Italian herbs - 1 tbsp. l.;
garlic – 1-2 cloves;
seasonings - to taste.

Cooking method:

Stir in the oil, balsamic, chopped garlic, and spices.
Chop the assorted vegetables, cut off the hard ends of the asparagus, marinate everything in the prepared mixture for 20 minutes.
Place a piece of foil on the top rack of the air fryer and place the prepared food on it.
Brown the pieces at 230 degrees for a third of an hour, then turn them over and bake for another 10 minutes.

In the oven

Time: 3.5-4.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 42 kcal/100 g.
Purpose: snack, dinner.
Cuisine: Russian.
Difficulty: easy.

If you don’t know how to prepare a tasty and healthy dinner at home, pay attention to recipes for grilling vegetables in the oven. Given enough time, marinate the food in any of the marinades for 3-4 hours. Spices and seasonings are selected individually to suit your taste. When dinner needs to be done quickly, you can skip the marinating step.

Ingredients:

blue ones - 3 pcs.;
corn on the cob – 2 pcs.;
tomatoes – 400 g;
onions – 2 pcs.;
champignons – 0.2 kg.

Cooking method:

Cut the prepared products into slices, corn into rings.
Marinate the mixture of mushrooms and vegetables, keep it in the solution for about 3-4 hours (this step can be skipped).
Place the food on the oven rack and bake for about half an hour at 200°C.

At the stake

Time: 1.5-2.5 hours.
Number of servings: 3 persons.
Calorie content of the dish: 47 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Smoky baked vegetables over a fire are an incredibly tasty treat. Even a sophisticated gourmet will be happy to taste this dish. Add herbs to your marinade of lemon juice and olive oil to your liking: basil, cilantro, rosemary. Their subtle aroma mixed with the smell of a fire is a magical combination. It is convenient to cook charcoal vegetables on the grill. It’s also easy to cook vegetables on the grill using skewers.

Ingredients:

eggplants – 3 pcs.;
salad pepper – 300 g;
zucchini – 3 pcs.;
champignons – 0.3 kg;
tomatoes – 2 pcs.;
onions – 2 pcs.
lemon juice, herbs, garlic, vegetable oil, salt, pepper - to taste.

Cooking method:

Cut assorted vegetables and mushrooms into portions.
Marinate in a mixture of vegetable oil, lemon juice, garlic and herbs for 1-2 hours.
Place the slices on the grill and bake over smoldering coals.
When serving, pour over the marinade.

On a grill pan

Time: 30 min.
Number of servings: 3 persons.
Calorie content of the dish: 49 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

If you have a grill pan in your kitchen arsenal, be sure to use this device to quickly and tasty prepare a healthy side dish. Frying vegetables on a grill pan is pure pleasure. The task is not difficult even for novice cooks. If this is your first time using the frying pan, carefully read the instruction manual with photos.

Ingredients:

salad pepper – 2 pcs.;
zucchini – 500 g;
onion – 1 pc.;
soy sauce – 20 ml;
lemon juice – 10 ml;
sugar - on the tip of a teaspoon;
olive (or other vegetable) oil – 20 ml;
salt, pepper - to taste.

Cooking method:

Cut the assorted vegetables into portions.
Fry pieces of young zucchini and sweet pepper in a frying pan.
Cut the onion into large half rings and fry in a grill pan.
Stir lemon juice, sauce, salt and pepper the liquid, pour the dressing over the finished dish.

Zucchini

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 52 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Ingredients:

zucchini – 8 pcs.;
olive (or any other) oil – ½ cup;
garlic cloves – 2 pcs.;
salt, pepper - to taste.

Cooking method:

Cut the zucchini lengthwise, the slice is about 1 cm thick.
Heat the oil in a small saucepan and add the garlic. Wait for the aroma to dissipate and remove from heat.
Spread each slice of zucchini with garlic mixture, pepper and salt.
Fry in a grill pan for 7-9 minutes on both sides.

Pepper

Time: 20 min.
Number of servings: 4 persons.
Calorie content of the dish: 53 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Bright strips of multi-colored bell peppers will be ready in 20 minutes. A beautiful dish will decorate your table. Such a treat is worthy of being served in a restaurant, and not just for a family dinner. To prepare this little culinary masterpiece, you don't need instructions with photos. Try to make an elegant side dish that will captivate you with its spicy taste.

Ingredients:

sweet peppers of several colors - 3 pcs.;
red onion – 1 pc.;
olive oil (can be replaced with other vegetable oil) – 3-4 tbsp. l.;
salt, pepper - to taste.

Cooking method:

Remove the seeds from the peppers, cut them into strips, and the onion into rings.
Sprinkle assorted vegetables with oil, salt and pepper.
Prepare the grill by greasing and preheating it to 230 degrees.
Place pepper strips and onion rings on grill grate and roast for 10 minutes.

Eggplant

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 61 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

When fried, eggplants absorb a lot of fat, so grilling is the ideal way to cook the blue ones. The treat is used as a side dish or main dish. You can complement this delicacy with a specially prepared sauce. For example, a worthy addition to the snack would be a peeled tomato, chopped with garlic and salt, or a garlic-sour cream dressing.

Ingredients:

eggplants – 0.5 kg;
salt - a pinch;
dried garlic, pepper - to taste;
cumin leaves – 1 tbsp. l.;
lean (olive, sunflower) oil – 100 ml;
lemon juice – 2 tbsp. l.

Cooking method:

Cut the blue ones into rings (each 1-1.5 cm thick), sprinkle them generously with coarse salt, and set aside for half an hour.
Rinse the eggplants under running water and dry.
Brush each piece on both sides with oil mixed with spices.
Grill the pieces until the vegetables are golden brown.

Vegetable kebabs

Time: 2 hours
Number of servings: 4 persons.
Calorie content of the dish: 62 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Original, tasty and beautiful vegetable kebabs are an independent treat for vegetarians. Assorted vegetables on a skewer will harmoniously complement meat dishes. Surprise your guests and family with a delicious appetizer. In a dish, you can vary not only the amount of assorted vegetables, but also the composition of ingredients, spices, herbs. Find the perfect combination of ingredients for the perfect snack.

Ingredients:

zucchini – 1 pc.;
onion – 1 pc.;
salad pepper – 1 pc.;
lemon juice – 100 ml;
potatoes – 4 pcs.;
champignons – 0.1 kg;
vegetable oil - 3 tbsp. l.;
honey - 1 tbsp. l.;
mustard – 1 tbsp. l.;
soy sauce – 2 tbsp. l.

Cooking method:

Cut the onion and zucchini into rings, peppers and potatoes into pieces.
Make an oil-mustard marinade with honey, lemon juice and your favorite spices, pour it over the vegetable mixture and mushrooms for 1 hour.
Thread vegetable slices onto skewers, alternating them in any order.
Fry over coals until golden brown.

Vegetables with mushrooms

Time: 1.5 hours
Number of servings: 4 persons.
Calorie content of the dish: 67 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Ingredients:

Shiitake mushrooms – 6 pcs.;
eggplant – 1 pc.;
zucchini – 1 pc.;
salad pepper – 2 pcs.;
wine vinegar or balsamic – 4 tbsp. l.;
olive oil – 4 tbsp. l.;
chopped basil - 4 tbsp. l.;
garlic - 2 teeth.

Cooking method:

Cut all vegetable ingredients into slices.
Marinate assorted vegetables and mushrooms for 1 hour in an oil-vinegar mixture with the addition of basil and chopped garlic.
On a grill or barbecue, fry the food until desired doneness, occasionally basting with marinade.

Video

Vegetables

Description

Fried vegetables for the winter– a good side dish for beef, pork, chicken, as well as turkey, fish and shrimp. In principle, such a vegetable snack will complement absolutely any type of meat and make it tastier and more appetizing. However, that's not all! In addition to the fact that such fried preparation is an excellent side dish, it can also be used to prepare complex dishes as the main ingredient. Skillful housewives manage to prepare not only delicious salads at home, but also soups from such canned treats. In fact, the range of dishes that include fried vegetables is currently so large that it is impossible to list them all.

The preparation of such a universal preparation at home is based on the following stages: first, all the ingredients are prepared and processed, then all the vegetables are fried in a frying pan or in a slow cooker, after which they are packaged in jars and filled with a marinade specially prepared for them. Upon completion, the prepared snack is preserved for the winter and undergoes a mandatory sterilization process. That's all, the technology for preparing fried vegetables is so simple that every beginner can handle it.

Before you start cooking, you should take into account the requirements of this step-by-step recipe with photos. Firstly, do not under any circumstances use frozen vegetables to preserve the winter snacks we offer. Prepare it only from fresh vegetables and the best quality. Secondly, be careful to ensure that the preparation is preserved for the winter period, always with vinegar and sugar. You can exclude any vegetable from the ingredients of this recipe or, conversely, add it, but the previously mentioned canning components are very important and necessary. The shelf life of fried vegetables directly depends on them. By the way, if you wish, you can prepare such a vegetable appetizer with mushrooms, it also turns out very tasty.

So, let's get to cooking!

Ingredients

Steps

The first thing to do is prepare all the vegetables. To prepare this preparation, it is not necessary to use them only in the assortment offered in this recipe. You can use your favorite vegetables too. These can be zucchini, squash and onions, as well as other vegetable fruits that need to be fried.

Once you have decided on the choice of vegetables, start washing them. Note! The ingredients should not just be rinsed under water, but rinsed very thoroughly. One missed unwashed area can ruin the entire future vegetable snack.

Now you need to remove all the bitterness from the eggplants. To do this, heat lightly salted water in a separate saucepan, then place the blue ones in it. Then boil them for literally two minutes.

Remove the semi-cooked vegetables from the pan and cut them into even slices. Chop the tomatoes in the same shape, but chop the peppers into small longitudinal pieces. However, first, separate it from the seeds and stalk.

It's time to fry the vegetables. Heat vegetable oil in a frying pan, then place all the prepared eggplants on it. Fry them until they are covered with a golden crust.

After the blue ones, fry the sweet peppers in the same frying pan. When the vegetable oil decreases, do not forget to add it. Otherwise, the vegetables will not fry, but will burn.

Fry the tomatoes in the same way. Note! Roasting tomatoes always takes less time than other vegetables. If the tomatoes are overcooked, they will simply turn into mush and will be unusable.

Place all fried vegetables in one common deep pan. It is advisable to use it with a thick bottom and walls to avoid burning of the snack.

At this point, prepare the remaining ingredients. Using a press, chop the garlic and chop the dill finely with a regular knife. Also be sure to check the bitterness level of the hot pepper. This is necessary so as not to miss the amount and subsequently not turn the remaining vegetables into an overly spicy preparation.

Place chopped dill and garlic into a saucepan with assorted vegetables. If there is not enough greenery visually, you can add more.

Now carefully mix all the ingredients placed in the container. It is desirable that after mixing all the vegetables remain intact and practically unharmed.

Next, cook the marinade for the fried snack. To do this, take a small container and combine the following ingredients in it: granulated sugar, salt, water and vinegar. Mix the resulting liquid thoroughly, then add whole hot pepper to it. Bring the marinade to a boil and simmer over low heat for a couple of minutes.

While the hot dressing is cooking, fill sterile jars with roasted vegetables. Next, fill them with the prepared hot marinade to the very top of the jars.

Cover the prepared pieces with iron lids, then sterilize them in boiling water. To avoid water getting into vegetables during sterilization, It is recommended to install pressure on top of the covers, for example, a small cast iron lid is perfect for this purpose.

After sterilization, jars of vegetables should be removed from the water and sealed tightly. Before cooling, the rolled-up pieces should always be under a warm blanket with the lids installed downwards.

When the canned roasted vegetables have cooled, transfer them to the cellar for storage. In winter, such a cold appetizer can be served either as an independent dish or as an addition to fried potatoes. In any case, it will be very tasty!

Bon appetit!

Store summer in a jar!

So, let's roll up the fruits of autumn...

Zucchini - 1 large or a couple of small ones
Eggplants - 3-4 small
Sweet pepper - 5-6 pods
Coarsely ground black pepper - 0.5 tbsp.
Thyme - 3 sprigs (or ground)
Bay leaf - 5 pcs
Olive oil

First of all, let's prepare 2 sterilized 700 ml jars.
Let's wash the vegetables. What a beauty!

Dry the pepper, remove seeds and cut in half. Place on a baking sheet and bake under the oven grill until the skin darkens. Then put the peppers in a bowl and cover with a towel. When the pepper has cooled, remove the skin.

cut the zucchini, remove large seeds....

Cut the eggplants into lengthwise slices.
Place the eggplants on the grill, drizzle with olive oil and bake for 10 minutes until golden brown. We do the same with the zucchini, baking it for 3-5 minutes.

Sprinkle the prepared vegetables with thyme, salt and pepper.

Then place all the vegetables in prepared jars in layers, not forgetting the bay leaf.

Pour olive oil over the vegetables and seal the jars. We put it in a cool dark place until a special occasion on a cold autumn or winter day, or when you just want something tasty :)

Inspiration for your cooking! Bon appetit!

People have learned to make a huge number of delicious vegetable dishes with which they can surprise both their family and their friends. Given the variety of types of vegetables, we can make our home diet especially healthy and varied. For example, you should pay attention to such a dish as grilled vegetables. It can be prepared in different ways: grilled vegetables on the grill, grilled vegetables in the oven, grilled vegetables in a frying pan. In any case, the dish turns out very tasty and aromatic. In addition, such vegetables have a very attractive and appetizing appearance; they certainly need to be served on the holiday table.

Vegetables in any version are prepared with a minimum of fat, which means they do not harm the figure and are good for health. Vegetables contain a large amount of vitamins and microelements that are very necessary for our body. It is vegetables baked on the grill that ensure maximum preservation of nutrients, although only in the first hours after cooking. Therefore, they need to be served immediately “hot and hot”. Anyone who has already tried cooking vegetables this way and treating their loved ones with them knows that grilled vegetables at home always become a key dish on the table. You just need to know a few subtleties in this matter. For example, you can bake both fresh and raw vegetables, as well as pre-pickled ones. Marinade for grilled vegetables is prepared using vegetable or olive oil, garlic, salt, and spices. You can also get a little creative. You can use this dish either alone or in combination with other, richer foods. For example, grilled meat with vegetables is an example of a tasty and harmonious main dish for any table. And if not all the vegetables were eaten at the table at once, the next day you can prepare a wonderful salad of grilled vegetables.

An original and light dish – grilled vegetables. You can choose from a very large number of recipes, because... There are a lot of vegetables suitable for this. For those who cook grilled vegetables outdoors, here is a grill recipe for them. If you are planning to make grilled vegetables at home, there are also homemade recipes. These, for example, include vegetables in a grill pan; their recipes are simple. Or – grilled vegetables in the oven; recipes with photos of such a dish will not leave anyone indifferent. In general, the photographs of this dish are very tempting and appetizing; once you look at it, you just want to try the grilled baked vegetables right away. Every housewife needs to master recipes with photos.

But you can prepare such a dish all year round, you just need to put a few meaty vegetables in the freezer. Look at the photos of these grilled vegetables. The photo suggests that they are no different in both appearance and taste.

How to cook vegetables on the grill? This question will no longer confuse you! You will probably be interested in our tips for preparing grilled vegetable dishes:

Choose meaty and young vegetables. Those vegetables that are grown in your area are especially good; they are the freshest;

Vegetables should be peeled and chopped immediately before baking;

It is better to bake small vegetables whole, and cut larger ones into several, but also not small pieces;

You need to salt and pepper the dish when the vegetables are completely cooked;

The most acceptable temperature for baking vegetables in the oven is 250-280 degrees. Large vegetables are baked for about 10 minutes. Smaller specimens or pieces thereof – 5-7 minutes;

Vegetable dishes, unfortunately, lose most of their vitamins within a short time after cooking. Reheating vegetables has the same effect. Conclusion: hot vegetable dishes should not be prepared in reserve;

The vegetables left over after dinner can be used the next day to prepare a delicious and original salad, seasoning the chopped pieces with olive oil and seasoning the salad with onions and herbs.