Grilled vegetables - the most delicious smoky recipes. The best recipes for cooking zucchini with eggplant for the winter Recipes for pickled eggplant and zucchini

Many of us are accustomed to grilling vegetables without any marinade, which is a complete delusion, as pre-marinated vegetables take on a truly unusual taste and aroma. Especially if you know how to marinate zucchini correctly, you can get an original and very tasty snack in addition to a tasty and juicy meat or fish grill. So how are zucchini marinated so that at the time of grilling they not only retain their beneficial qualities, but also become a delicious picnic snack? First of all, it must be said that it is best to take only young zucchini for the marinade, since the old ones have a very thick skin, because of which the vegetables are poorly marinated, and large seeds can spoil the whole taste of grilled zucchini. In addition, the thick skin on zucchini simply does not bake or burn, which will make the dish inedible.

By the way, you can make a marinade for zucchini in different ways, the main thing is to stick to your personal preferences and choose the most suitable recipe for yourself. It should be noted that each of the marinades listed below is perfect not only for zucchini, but also for other vegetables (tomatoes, mushrooms, champignons, eggplants, etc.). As for other vegetables, they have different pickling times. For example, champignons are recommended to be marinated two hours before cooking, as they are very quickly saturated with marinade, which can make them very oversaturated. The same applies to tomatoes, which, being in the marinade for a long time, can simply disintegrate. But peppers, eggplants and zucchini can be left in the prepared mixture for the maximum specified time, without worrying at all that the vegetables will become soft or lose their taste.

Spicy marinade. To achieve the piquant taste of grilled zucchini, it is recommended to use this recipe. Initially, you need to take a kilogram of zucchini and cut them: it is very important that all the pieces have the same thickness, so that they can marinate evenly and well. Then they are poured into an enamel pan. Now you need to prepare 2 large spoons of white wine vinegar, 50 grams of olive oil, 1 large spoon of basil and 2 large spoons of soy sauce. All these ingredients must be mixed well in a separate container. Next, you need to peel and finely chop 2 cloves of garlic and transfer it to a bowl. Approximately 6 black peppercorns and 1 teaspoon of salt are also added there. It is recommended to mix the marinade thoroughly so that it turns into a homogeneous mass. After that, prepared zucchini is poured with this marinade and left for 5 hours.

Zucchini with balsamic marinade. Zucchini marinated according to this recipe have an incredible aroma and spiciness. Vegetables must, as in the first recipe, cut into medium pieces, then pour them with 2 tablespoons of olive oil and leave for 15 minutes. While the zucchini is infused, it is necessary to chop 4 cloves of garlic and 2 chili peppers, from which all the seeds are first removed. All ingredients are fried in vegetable oil for about 5 minutes. Next, to the fried chili and garlic, you need to add 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, freshly squeezed juice from one lemon and 1 teaspoon of black ground pepper. Zucchini should be poured with cooked marinade and put in a cold place. The maximum time for pickling zucchini is 3 hours, after which the vegetables can be grilled.

Classic recipe marinade for zucchini. This recipe absolutely everyone will like it, including even the most sophisticated gourmets. Initially, you need to cut the zucchini prepared for the grill to your choice in the form of cubes or slices and pour them into the pan. After that, you need to chop two garlic cloves and one piece of capsicum. Garlic and pepper are fried over low heat in olive oil preheated in a pan. It will take 5-7 minutes to fully fry the ingredients. Now one onion should be peeled and cut into identical rings. Next, you need to take a fresh lemon and squeeze the juice out of it. As for frying, 50 milligrams of tomato juice and 4 large spoons of soy sauce are added to it, after which it is brought to a boil, seasoned with 3 teaspoons of ground black pepper, salted with 2 teaspoons of salt.

After turning off the fire, frying must be combined with onions and lemon juice. As a result, all the components of the marinade are thoroughly mixed and chopped zucchini are poured with their help. Marinating should take at least 3 hours. By the way, to speed up the process, vegetables are recommended to be placed in a cold place. Zucchini under such a marinade turns out to be very juicy and have a special taste, since each of the pieces is very well saturated with the mixture, conveying its culinary originality. As for the last marinade recipe, it's great for all vegetables (including mushrooms) except tomatoes. By the way, some of the grill lovers use this marinade to cook wings, so the marinated zucchini grill according to this recipe will perfectly complement the chicken meat, diluting it with the original taste of the so-called vegetable snack.

Vegetables on the grill - the perfect dish for outdoor recreation. eggplant, Bell pepper, tomatoes and onions can give hundreds of options for side dishes and snacks. They can be fried on skewers and grilled, marinated in sauces, spices and spices. Grilled food is able to satisfy any gastronomic cravings, as it is tasty, healthy and fragrant.

How to cook vegetables on the grill?

Grilled vegetables - recipes with which you can cook quite a few interesting and healthy meals by choosing the right components. Juicy and fresh eggplants, zucchini, peppers, tomatoes, onions and mushrooms are ideal for roasting on coals. They can simply be chopped coarsely and, seasoned with oil and salt, put on a wire rack, or marinated, strung on skewers.

1. In order for vegetables baked on the grill to please with juiciness, you need to observe the temperature regime and the sequence of laying out the products.
2. Porous vegetables are fried first: zucchini, eggplant. When baking whole, they must be pierced.
3. It is better to bake potatoes on a skewer wrapped in a slice of bacon: it will turn out tasty and non-caloric, since the fat will drain onto the grate.
4. Peppers are best cooked whole: they retain their juiciness and flavor under the skin.
5. The easiest way is to make barbecue from vegetables on the grill: vegetables are cut, marinated in oil and lemon juice for a couple of minutes, strung on skewers and roasted over coals.

Marinade for vegetables on the grill is an important component for preserving the juiciness and flavor of products. It is prepared on the basis of wine, lemon juice and vinegar, adding spices and herbs. This marinade is appropriate for zucchini, eggplant and peppers. For potatoes, cabbage and tomatoes, dry thyme, basil, garlic and mint marinades are more often used.

Ingredients:

• eggplant - 25 g;
• zucchini - 250 g;
• tomatoes - 150 g;
• onion - 65 g;
• sweet pepper - 150;
• garlic clove - 3 pcs.;
• dill - a handful;
• oil - 70 ml;
• balsamic vinegar - 20 ml;
• sugar - 5 g;
• water - 30 ml.

Cooking

1. Whisk vinegar with sugar and water.
2. Add oil, garlic and herbs.
3. Chop the vegetables coarsely.
4. Pour in the marinade for 45 minutes.

Grilled vegetables on the grill is one way to get a fantastic side dish that requires a little oil and a pinch of salt. In the process of frying, sugars are released from vegetables, which caramelize and give an extraordinary taste. The smoky smoky flavor and mouth-watering grill marks add spice to the dish.

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• onions - 2 pcs.;
• pepper - 2 pcs.;
• tomatoes - 2 pcs.;
• champignons - 10 pcs.;
• oil - 80 ml;
• salt - 10 g.

Cooking

1. Grilled vegetables on the grill should be equally fried, so they need to be cut no more than 1 cm thick.
2. Cut the pepper into strips, mushrooms into plates.
3. Tomatoes, zucchini, onions and eggplants - in circles. Salt eggplant for 15 minutes.
4. Grease all vegetables with oil, salt.
5. Place on a wire rack and cook for 10 minutes.

Armenian grilled vegetables

Grilled vegetables can turn into a spicy and juicy salad if cooked in Armenian style. This method is very unpretentious and simple: you need to string whole vegetables on skewers and bake until golden brown. Remove soft vegetables from the peel, randomly cut, season with spices, oil and lemon juice, and serve.

Ingredients:

• eggplant - 4 pcs.;
• sweet pepper - 5 pcs.;
• garlic clove - 5 pcs.;
• red onion - 2 pcs.;

• a bunch of cilantro;

• lemon juice - 40 ml;
• oil - 80 ml;
• ground black pepper - 5 g.

Cooking

1. Thread eggplant and peppers onto skewers.
2. Grill the vegetables on the grill until the skin is charred.
3. Remove skin from cooked vegetables.
4. Cut vegetables, add onion, garlic and cilantro, oil, pepper and lemon juice.

Delicious and extremely useful. When cooked, they retain a maximum of vitamins and absorb a minimum of oil, which makes the dish relatively low in calories. Eggplants are recognized as a versatile barbecue product, as they remain juicy even when baked for a long time and go well with any marinades and sauces.

Ingredients:

• eggplant - 2 pcs.;
• peanut butter - 60 g;
• lemon juice - 40 ml;
• garlic clove - 2 pcs.;
• oil - 20 ml;
• fresh oregano - a pinch.

Cooking

1. Blend the oregano, juice, pasta and garlic in a blender.
2. Cut the eggplant into strips, brush with oil and grill for 5 minutes on each side.
3. Put on a plate, pour over the sauce.

It can serve not only as a side dish for barbecue, but also become a full-fledged dish if baked with pieces of lard. The recipe is concise, affordable and extremely tasty. It is necessary to cut the potatoes into thin circles, string them, alternating with bacon, on skewers and, wrapped in foil, send them to the coals. Remove the foil after 20 minutes.

Ingredients:

• potatoes - 8 pcs.;
• lard - 350 g;
• pepper - 5 g;
• rosemary - a pinch.

Cooking

1. Slice potatoes and bacon thinly.
2. Season with pepper and rosemary.
3. Wrap in foil and bake for 20 minutes.
4. After, remove the foil and cook without it.

A great option for a light and low-calorie side dish. The dish will turn out tender and soft only from young and fleshy fruits. If there are any, the vegetable will not require long pickling and will be cooked in a matter of minutes. The classic dressing of garlic and fresh herbs is ideal as a marinade.

Ingredients:

• zucchini - 1.2 kg;
• head of garlic - 1 pc.;
• fresh dill - a handful;
• oil - 100 ml;
• goat cheese - 50 g.

Cooking

1. Mix garlic, herbs and oil.
2. Cut the zucchini into slices and marinate for 30 minutes.
3. Lay out on the grill.
4. Grilled vegetables served with goat cheese.

Cooking vegetables on the grill is varied and contains quite a few technical secrets. Juicy tomatoes are usually baked on skewers for 7-10 minutes. During this time, they will have time to soften and release the juice, which will give the fruits a piquant fried taste. So that the vegetables do not burn, it is appropriate to flavor them with oil, and already ready to season.

Ingredients:

• tomatoes - 6 pcs.;
• oil - 60 ml;
• balsamic vinegar - 40 ml;
• basil sprigs - 3 pcs.;
• ground black pepper - 5 g.

Cooking

1. Thread tomato halves onto skewers, brush with oil.
2. Grill over coals for 10 minutes.
3. Combine vinegar, pepper, oil and basil and pour over tomatoes.

Bulgarian pepper on the grill occupies one of the leading places among diet meals. It contains the necessary vitamin supply, has excellent taste and is quickly prepared. You can make an excellent vegetable appetizer from baked sweet peppers, previously peeled and seasoned with sweet and sour sauce.

Ingredients:

• bell pepper - 6 pcs.;
• oil - 50 ml;
• rice vinegar - 20 ml;
• garlic clove - 3 pcs.;
• fresh parsley - a handful.

Cooking

1. Thread whole peppers onto skewers and bake until golden brown.
2. Free from the skin, cut into four parts.
3. Combine vinegar, oil, herbs and garlic and pour over vegetables.

On the grill - a healthy alternative to high-calorie, fried foods. Preparing an appetizer is not difficult: sprinkle the chopped vegetables with oil and place on the grill grate. Properly baked, they should retain a crispy texture on the inside and brown on the outside. A tangy dressing will tie the dish together.

Wash the young zucchini, cut into circles or slices. Put spices and herbs in prepared jars (bay leaf, black pepper and sweet peas, dill, currant leaves, horseradish leaves, garlic, etc. any spices that you like in preservation) Put zucchini. Pour boiling water over and let stand for 10-15 minutes. Drain the water Make a brine...

Put carrots, garlic, peppercorns (everything to taste). Sterilize 5 min.-1 liter jar Marinade boil and pour once.

Cut the zucchini into 2cm thick wheels. Put garlic, dill and horseradish in a clean container at the bottom, lay zucchini tightly. Marinade: Put salt, sugar, all spices, except vinegar, into boiled water. Let the marinade simmer for 5-7 minutes, remove from heat and pour in the vinegar (be careful not to burn yourself when adding vinegar, a violent reaction occurs)...

cut zucchini into rings, put in a pan in layers with dill, garlic, salt, sugar, oil, vinegar. Put under oppression for 12 hours. Then divide into jars. Keep refrigerated

Once, many years ago, pickled Bulgarian cucumbers were sold in stores. So fluffy, crunchy and delicious! How I loved them!! And about 3 years ago I figured out the recipe for this marinade and now I close cucumbers, zucchini, and small patissons in it. Since the cucumbers for conservation have not yet ripened, but it has begun ...

Put half of the chopped mint, chili, salt, 3 cloves of garlic into the water (pre-crush with the flat side of the knife), vinegar and bring to a boil. 5 cm Add zucchini, bring to a boil and simmer for 4 minutes. Discard in a colander...

Peel the zucchini and cut into thin strips with a vegetable peeler. Transfer them to a container where we will marinate (not aluminum, in the photo is a plastic container in which I prepared a tomato appetizer), sprinkle with salt, mix and set aside for 15 minutes until the water is released. Prepare the marinade: for this we mix oil, vinegar, copper ...

Cut the zucchini into thin strips using a vegetable peeler or vegetable cutter. Transfer them to a container, three containers, where we will marinate (not aluminum), best of all glass or plastic. Add chopped garlic to one zucchini. To others soy sauce. To the third pepper. Prepare the marinade: To do this, mix all the ingredients for the marinade and add ...

Wash the zucchini and dry it with a paper towel. If you still don’t have a lot of overgrown zucchini, then peel off the skin and if the seeds are already large, remove them. Cut the zucchini into thin slices - about 2 mollimeters. for 30 minutes. For the marinade, peel the garlic and cut into small ...

Everything is simple, only it is better to cook this dish an hour or two before serving. Eggplant (necessarily fresh, summer) cut into circles, very thin - 0.5-1 cm each (if you are afraid there is a skin, you can cut it off in advance). Prick with a fork. Whisk all other ingredients in a blender (it will turn out terribly tasty) tomato sauce), pour eggplant, well ...

Cut the zucchini into circles 0.5-1 cm thick. Salt and pour boiling water over so that they are completely covered with water. Let stand until the water cools down and drain it. For the marinade, combine oil, vinegar, honey, finely chopped garlic, chopped chili. Season the zucchini with black pepper, chopped dill and pour over the marinade. Mix well, cover with cling film...

Prepared zucchini is cut with a thickness of 2-2.5 cm, spices are placed in jars, then zucchini are placed, poured with marinade, at a temperature not lower than 70C. Sterilize jars for 5-8 minutes.

Cut the zucchini into pieces, put in a bowl, cut the pepper, dill and garlic, mix, close the lid, cook the marinade, boil the water, add seasonings and boil for 1 minute, then add salt, sugar, vinegar (try .. last add oil with boiling marinade, pour over the zucchini plate, close the lid .. after 5 hours you can ...

Sprinkle zucchini with dill and garlic For marinade, mix all the ingredients Pour zucchini with marinade, mix, put a load on top and put in the refrigerator for 2-3 days Mix in a day After 2-3 days we have 3 options 1) salad is ready, can be served raw 2 ) put the container on the fire, bring to a boil and cook for 20 minutes.

Wash the eggplant, dry it, cut off the stem and cut into small cubes. Salt, pour in vinegar essence, mix well and leave for 5-7 hours, stirring occasionally. Peel, wash, chop or pass the garlic through a press. From sweet pepper, remove the stalk with seeds, wash, dry, cut in half or into 4 parts ...

For cooking, I prefer to use eggplant "matrosik", because. They have excellent taste and are not bitter. If other varieties are available to you, it is also suitable, only you first need to “squeeze out” the bitterness with salt (as in other eggplant dishes). Eggplants are peeled, cut into flat (0.5 - 1 cm thick) pieces. Further...

Eggplant cut into slices about 5-7 mm thick, lightly salt, grease with a kitchen brush olive oil and bake in the oven at t=200C for 10-15 minutes. Peel the onion and cut into thin half rings or cubes (as you like), grate the carrots on a coarse grater. Fry onions and carrots until golden brown + garlic, peel and finely chop, dill ...

Cut off the stalk, and without peeling the eggplants, cut them into small, but not too thin pieces. Put the eggplant in a colander, sprinkle with salt, mix and leave for 30-40 minutes to drain excess liquid. Finely chop the garlic and anchovies. Mix the oil with vinegar and honey. Whisk with a whisk or fork. Add garlic to marinade...

Eggplant bake in the oven until soft, peel, cut in half and half lengthwise, salt a little. Marinade: Pour vinegar into one plate, oil into another. Marinate champignons: for 1 liter of water - 1 tbsp. l. salt, 1 tsp sugar, 2 tbsp. vinegar, bay leaf, cloves, allspice. Boil mushrooms in this brine for 40 minutes. Leave to cool in this ...

Wash eggplant, cut and sprinkle with salt. Leave for 15 minutes. Make a marinade. To do this, mix soy sauce, balsamic, maple syrup, ginger and walnut oil. Rinse the eggplant, put it on a sieve and let the water drain. Fry eggplant in vegetable oil until tender. Put on a plate and pour over the marinade, mix well ....

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Marinated eggplant

For 1 kg of eggplant - 100 g of carrots, garlic, sweet pepper, 50 g of salt, 20 g of mint, parsley and cilantro (green composition to taste), 300 ml of 6% grape vinegar.

Wash the eggplants, remove the stalks, cut lengthwise (sometimes they are peeled from the inner pulp) and boil for 2–3 minutes in 10% brine (100 g of salt per 1 liter of water). Then take out the eggplants, cool, squeeze out excess water, leave for 15–20 hours under oppression, then stuff with minced meat. Arrange in jars and pour 6% grape vinegar. After 4-5 days, the eggplant will be ready. For long-term storage, eggplant jars are sterilized and rolled up.

Minced meat: peel the garlic, chop with salt (50 g of salt per 1 kg of garlic), add chopped sweet peppers, carrots, parsley, mint, hot peppers, cilantro. To mix everything.

Lyudmila Tsykalo, Kherson