Grilled vegetables: how to cook? Video
Fresh vegetables contain a huge amount of vitamins, minerals and other nutrients that our body needs so much. And the best way to preserve them is to grill vegetables. It turns out not only healthy, but also very tasty and low-calorie dish.
Vegetables prepared according to this recipe are not only an excellent side dish for meat and fish, they can also be served as an independent low-calorie dish. And a special dressing will give them an extra piquancy. To prepare 4 servings of this dish at home, you will need:
– zucchini;
– eggplant;
– red bell pepper;
– head of onion;
– salt and black pepper to taste;
– 3 tbsp. tablespoons of olive oil;
– 2 tbsp. spoons of soy sauce;
– 1 stalked celery;
– 1 teaspoon of balsamic vinegar;
– 2 cloves of garlic;
– greens of cilantro or parsley;
– ½ bunch of lettuce;
– 1 tbsp. a spoonful of lemon juice.
It is best to use young vegetables: milk-ripened zucchini, for example. Wash the vegetables, peel the onions, and remove the seeds from the bell pepper. Cut the pepper into strips, the onions into quarters, and the eggplant and zucchini into 5–7 mm circles. Place them on a wire rack and fry them on each side for a few minutes over the glowing coals. They should become moderately soft.
Season freshly cooked vegetables with a little salt. Add chopped garlic and celery to these for a spice scent. In a separate bowl, combine the balsamic vinegar, olive oil, black pepper, lemon juice, and soy sauce. Pour this dressing over hot vegetables, add cilantro or parsley and stir gently. Let it brew for 5 minutes, then place on a dish covered with lettuce leaves and serve.
Grilled vegetables retain high levels of antioxidants – substances that prevent aging and help the body cope with various serious diseases.
Grilled vegetables in olive oil
Ingredients:
— 4 multi-colored sweet peppers;
– 5 small potatoes;
– 2 zucchini;
– 2 eggplants;
– 20 cherry tomatoes;
– ½ cup olive oil;
– 2 cloves of garlic;
– a sprig of basil.
For the sauce: 150 g capers; 2 green onion feathers; 2 tbsp. tablespoons of olive oil; pickle; parsley; salt and black pepper to taste.
Peel and chop the garlic. Wash basil greens, dry and chop finely. Combine these ingredients with olive oil. Wash the potatoes thoroughly, dry them, cut them lengthwise into 2 parts and put them in foil. Drizzle with olive oil, salt and wrap around the edges of the foil. Grill for at least 30 minutes.
Wash the vegetables. Cut the eggplants and zucchini into thin longitudinal plates, and the bell peppers into strips. Drizzle them and the cherry tomatoes with the remaining olive oil and herbs and grill for 4 minutes on each side. To make the sauce, chop all the ingredients, mix and season with olive oil. Pour the sauce over the cooked vegetables and serve while they are still hot.