How to cook vegetables on the grill

Cook the vegetables on skewers are very helpful and nice. After all, so they are fried in their own juice and do not lose their taste. Cook them on the barbecue pretty quickly and simply, but even here there are subtleties.

Skewers of vegetables on the grill: cooking secrets

For each dish you will need 4 vegetable. Roast vegetables on the grill or on the grill over the coals, as a shish kebab. In any case, you will have to turn. When roasting on the grill vegetables, covered with a black crust, which it is desirable to remove, and then pepper and salt the dish to taste. Cooked dish can be used in food as a separate dish or side dish. Goes well with a glass of white wine.

The vegetables on the skewers entirely

Great taste have eggplant, tomatoes and bell peppers roasted on the grill. First, we need vegetables be washed under running water. No cutting, no salt they don't need. Should just put every kind of vegetable on separate skewers. Because each of them require different cooking time. For example, tomatoes will be ready in just 15 minutes And the eggplant a little longer - they need to bake for 30 min. to be sure to ensure full readiness of vegetables, it is recommended that at the end of the cooking time, poke with a toothpick. Cooked vegetables you can season to taste with salt directly on the plate.

Recipe of vegetable shashlik diced vegetables

For this delicious dish are tomatoes, zucchini (courgettes) and eggplants. The dish cooks in just 10 minutes on the fire, and on very hot coals. All vegetables are browned and crispy. To begin with they need to pan out, cut into circles with thickness of 1 cm, each piece dipped in any vegetable oil, but olive better. Then lay out the slices on the grill or put on skewers and bake. When ready, place the vegetables in a single layer on a flat dish, again sprinkle them with oil, wine or balsamic vinegar, pepper, salt and sprinkle with herbs. Good green Basil.

Vegetable skewers: recipe pate

Eggplant should be pan, cut them from the stalk. Next is to chop the vegetables in a few places and put on skewers. They are cooked about 30-40 minutes on the coals. Still hot eggplant should be cut lengthwise into 2 halves, extract the entire pulp and finely chop with a knife. In this mass you need to add pepper, salt, 2 tbsp dried oregano and olive oil, knead thoroughly. Then you fry the white bread on the coals, sprinkle it with vegetable oil and spread it on the eggplant pate.

Another recipe for this paste: add to the composition of the chopped Basil and crushed garlic, few drops of lemon juice, 2 tbsp oil, pepper and salt to taste.