5 delicious ways to cook vegetables on the fire

If you want to cook vegetables on the fire, do not forget about the summer marinade with greens: it will help to create a side dish or an independent dish of peppers, eggplants, tomatoes, potatoes with a spicy aftertaste and a perfect texture. We offer interesting recipes, easy to perform and perfectly suitable for a picnic in nature or relaxing in the country.

  • Stew in a cauldron on fire
  • 2 Armenian-style vegetables
  • 3 Vegetables on a rack
  • 4appetitic fried potatoes
  • 5Aggplant and zucchini on the grill
  • 6How to cook vegetables on a fire: general rules

Stew in a cauldron on fire

Vegetables stewed in a cauldron will have a pleasant smell of smoke if you install the container on a grate or stand directly above the fire.

Ingredients:

  • Onions, eggplants and Bulgarian pepper (preferably red and yellow), 2 pcs .;
  • 8 tomatoes;
  • 4 medium sized potatoes;
  • 5 cloves of garlic;
  • 1 carrot;
  • a quarter cup of vegetable oil;
  • as much as possible fresh herbs – parsley, cilantro, dill, basil;
  • spices – cumin, hops-suneli, ground black pepper, optional hot pepper pod;
  • salt to taste

Sliced ​​eggplants are soaked for 15 minutes in cold salted water and washed to remove bitterness. All vegetables are cut into cubes, finely chopped garlic, scalded tomatoes, to make it easier to remove the skin.

The oil is heated in a cauldron heated over a fire, the onions are fried until golden brown, then potatoes, salt, cumin and black pepper are added, and the peppers and eggplants are added at intervals of 5 minutes. When the latter are almost ready, the fire needs to be extinguished and further tormented the dish on hot coals. In the cauldron, water is poured to the middle of the level of the stew and mixed, stewed until the potatoes are soft.

Then add tomatoes, zucchini, greens, garlic, continue to cook under the lid closed for 5-10 minutes. The dish is ready, it can be used independently or as a side dish to sausages from a fire or shish kebab.

Vegetables in Armenian

This recipe for juicy spicy salad is extremely easy: you need to put the whole fruit on the skewers and bake evenly until golden brown. With the softened vegetables peel, cut into large pieces, flavored with lemon juice, spices and butter, served to the table. Eggplants and sweet peppers in the ratio of 1: 1 are excellent for grilling on the grill, their taste is perfectly set off by garlic and red onion and cilantro.

Potatoes on fireIngredients:

  • 8 pieces large potatoes;
  • 300-400 grams of fat;
  • 5 g of black ground pepper;
  • a pinch of rosemary;
  • salt to taste

Guide to action:

  • lard and potatoes are cut into thin slices;
  • sprinkle them evenly with salt, pepper, rosemary;
  • wrap the collected skewers in foil for 20 minutes and bake;
  • remove the foil and cook another 20 minutes.

It turns out to be a ruddy, beautiful dish that needs to be served on the table before it cools, hot, it oozes with melted fat and has a very piquant taste.

Eggplants and zucchini on the grill

Eggplants cooked on the rack preserve useful trace elements, and they absorb less oil than when using a frying pan. This is an indispensable vegetable for the barbecue, as it retains its juice even after long baking, it is well combined with a variety of sauces and marinades.

Ingredients:

  • 2 eggplants;
  • 2 tbsp. l peanut butter;
  • 2 cloves of garlic;
  • juice of half a lemon;
  • some vegetable oil;
  • salt;
  • oregano

Lemon juice, garlic, oregano and nut paste are thoroughly combined until smooth. Soaked eggplants are cut into identical thin circles, oiled, grilled for about 5-6 minutes on each side. Products spread on a dish and poured over the sauce.

Eggplant on a fireIngredients:

  • 8 pieces large potatoes;
  • 300-400 grams of fat;
  • 5 g of black ground pepper;
  • a pinch of rosemary;
  • salt to taste

Guide to action:

  • lard and potatoes are cut into thin slices;
  • sprinkle them evenly with salt, pepper, rosemary;
  • wrap the collected skewers in foil for 20 minutes and bake;
  • remove the foil and cook another 20 minutes.

It turns out to be a ruddy, beautiful dish that needs to be served on the table before it cools, hot, it oozes with melted fat and has a very piquant taste.

Eggplants and zucchini on the grill

Eggplants cooked on the rack preserve useful trace elements, and they absorb less oil than when using a frying pan. This is an indispensable vegetable for the barbecue, as it retains its juice even after long baking, it is well combined with a variety of sauces and marinades.

Ingredients:

  • 2 eggplants;
  • 2 tbsp. l peanut butter;
  • 2 cloves of garlic;
  • juice of half a lemon;
  • some vegetable oil;
  • salt;
  • oregano

Lemon juice, garlic, oregano and nut paste are thoroughly combined until smooth. Soaked eggplants are cut into identical thin circles, oiled, grilled for about 5-6 minutes on each side. Products spread on a dish and poured over the sauce.

Zucchini, baked on the fire, are a useful low-calorie side dish. If you take young fleshy vegetables, you get a soft and delicate dish. Convenient and the fact that the fruits do not need long pickling and become soft in a few minutes. To emphasize the melting texture of products, you should use the dressing of fresh herbs and garlic.

Ingredients:

  • 7-10 young squash;
  • 5-6 cloves of garlic;
  • a bunch of fresh dill;
  • vegetable oil;
  • goat cheese – 50-100 g

You need to mix crushed garlic, vegetable oil and chopped greens. Squashes are carefully cut into long, longitudinal plates, combined with the filling mixture, and left to marinate for half an hour. Squash spread on the grill in one layer, fry for 5 minutes on each side. Vegetables spread on a plate and sprinkled with goat cheese. Tart dairy product perfectly emphasizes the juiciness and softness of zucchini, together they create an exquisite combination.

How to cook vegetables on the fire: general rules

Eggplants, paprika, white and red onions, zucchini, tomatoes, champignons are perfect for frying on charcoal in the open or in foil. The easiest way to prepare them is to chop up coarsely, salt and fill with oil, put them on skewers or spread them on a grill grate.

In order for the vegetables to remain juicy and not boiled soft in the process, it is important to adhere to the correct sequence of calculations (from dense to soft) and temperature conditions. If the grill is used, usually the first porous fruit is fried – eggplants and zucchini. When the plans are roasting in general form, it is worth making a few punctures in them.

If you want to cook the potatoes on a skewer, it is better to wrap the slices into thin slices of bacon and then stick them on. The result will be a very piquant dish, good, excess fat will be drained during the heat treatment process. Peppers are tasted best of all, as the skin helps preserve the juice and the characteristic aroma.

If there is no experience of frying vegetables on a fire, the easiest way is to start with a vegetarian kebab: the fruits are coarsely chopped, sprinkled with lemon juice and butter, strung together and place the skewers over the coals.

The juiciness and flavor of the original products will help preserve the special marinade, and use lemon juice, wine, vinegar, fresh herbs and various spices as its basis. This combination is important for eggplants, zucchini, bell peppers. Cabbage, potatoes, tomatoes are flavored with thyme, garlic, basil and mint.

For example, if you plan to cook skewers of zucchini, eggplants, tomatoes, red onions and sweet peppers, balsamic vinegar, a handful of chopped dill, a couple of cloves of crushed garlic, some sugar and water are added to the marinade based on vegetable oil.

First, stir the vinegar thoroughly with water and sugar, then add garlic, oil and herbs. The mixture is poured coarsely chopped products and left for half an hour. Sugar can be replaced with honey, then the pieces will acquire a sweet-sour taste typical of Asian food.

Vegetables baked on the fire smell pleasantly with smoke, they are juicy and blend harmoniously with each other. Ruddy and crispy pieces will be a worthy alternative to high-calorie fried dishes, you can make an original side dish or colorful salad from them, which perfectly complements grilled meat and fish.

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