Grilled or grilled vegetables are very aromatic.
At the same time, they are much more useful than fried foods and at times more delicious than boiled ones.
If the vegetables are properly prepared, then it will be impossible to tear them away.
Find the right marinade?
Marinade for vegetables - general principles of cooking
Since the vegetables themselves are quite juicy, they do not require liquid potting. Basically for marinating using sauces based on vegetable oil and spices. They are added to the washed, dried and cut pieces of suitable ingredients and simply mixed.
What marinade can consist of:
• various vegetable oils;
• soy sauce;
• lemon, other citrus;
• garlic, onion, other vegetables;
• pepper;
• salt;
• spice mixtures.
In the marinades also use different greens. Honey or sugar can be added to the aroma and beautiful crust. The technology of preparation is the simplest: all the ingredients are usually mixed fresh, some require pre-grinding.
Marinade for vegetables in the oven on the grill with olive oil
Recipe simple marinade for roasting vegetables in the oven. If there is no olive oil, then you can use sunflower, but it is better unrefined. This amount is sufficient for the preparation of 1 kilogram of vegetables.
Ingredients
• 70 ml of olive oil;
• 2 tablespoons balsamic vinegar;
• 1/2 spoon of sugar;
• 1 tsp. salts;
• 3 cloves of garlic;
• 2 basil sprigs.
Cooking
1. Mix salt and granulated sugar in vinegar, add 30 ml of water. Shake until the grains are completely dissolved.
2. Add the chives, always peeled and chopped.
3. Next pour in vegetable oil.
4. Sprigs of basil just need to wrinkle their hands so that they are moistened. Grind is not necessary. Dip in marinade.
5. Cut into any vegetables: onions, zucchini, peppers, eggplants, squash, tomatoes. 6. Fill the marinade and stir with your hands. Stand for at least 30 minutes, then take out the basil, put the vegetables in the form and put them in the oven under the grill. As baking, you can sprinkle marinade, which remained at the bottom of the pot.
Marinade for grilled vegetables with soy sauce
In addition to soy sauce, for the preparation of such a marinade for grilled vegetables will need a wine bite and any vegetable oil. You can take sunflower, olive, mustard. But the taste will be different.
Ingredients
• 2 cloves of garlic;
• 3 tablespoons of soy sauce;
• 50 ml of oil;
• 2 tablespoons of vinegar;
• 1 spoon of cilantro;
• salt.
Cooking
1. Grind minced garlic and chopped cilantro greens, add a little salt to them.
2. Pour in soy sauce and vinegar, mix everything together. Fans of spicy can pour a little black or red pepper to their taste.
3. Add oil.
4. Fold the sliced seasonal vegetables into the bag. You can add mushrooms. The total amount of 0.9-1 kg.
5. Pour the sauce. We tie the bag and shake well.
6. We stand in the refrigerator for about five hours. We periodically get and shake, but gently, so that the soft pieces are not damaged.
7. Take out the vegetables from the marinade, send to the grill.
Marinade for vegetables on the grill with tomato paste
Adding tomato paste to the marinades for vegetables on the grill gives not only a special taste, but also contributes to the appearance of golden brown. If there is no paste, you can take ketchup, better homemade.
Ingredients
• 1 kg of vegetables;
• 0.5 lemon;
• 0.5 bunches of parsley;
• 1 sprig of basil;
• 0.3 glasses of pasta;
• 0.2 cup of oil;
• 1 scoop of balsamic vinegar;
• salt pepper;
• 1 spoon of paprika;
• 1 spoon of sugar.
Cooking
1. Remove the lemon zest, grind. Squeeze the juice and send to the zest.
2. Add tomato paste, salt and pepper.
3. Pour in balsamic vinegar. But you can not add it if you have enough citric acid. 4. Put the sugar with sweet paprika and grind everything together thoroughly.
5. Add to the thick mass of vegetable oil, chopped sprig of basil and parsley.
6. Cut a kilogram of vegetables, add the resulting sauce and mix thoroughly. Rub each piece.
7. Cover, send pickle for three hours. Stir periodically. We take out, fry on hot coals.
Marinade for grilled vegetables with honey
Option flavored marinade for vegetables on the grill or on the grill. Also with this sauce you can bake the dish in the oven, it is well suited for poultry and meat.
Ingredients
• 1 lemon;
• 50 grams of honey;
• 2 cloves of garlic;
• one tsp. thyme;
• 0.5 tsp. salts;
• 1 pinch of pepper.
Cooking
1. Heat some honey so that it becomes liquid.
2. Squeeze the juice out of the washed lemon. Need about three spoons. Zest can also be removed and added for flavor, but this is optional.
3. Mix lemon juice with honey, add salt and a pinch of black pepper. Salt put a little so that vegetables do not produce a lot of juice.
4. Next add dried thyme.
5. Chop the peeled garlic cloves very finely, send to the honey mass.
6. Cut into pieces about 800 grams of vegetables, add the sauce, pickle for about two hours. Before cooking, stir the pieces again and salt a little on top.
Marinade for vegetables on mustard
Mustard marinade is great not only for vegetables, but also mushrooms. Grilled champignons are very appetizing and fragrant. This amount of marinade is enough for 0.8 kilograms of vegetables or mushrooms.
Ingredients
• 1 spoon of mustard;
• 4 spoons of soy sauce;
• 0.3 tsp. black pepper;
• 2 spoons of butter;
• 0.5 tablespoons of sugar or honey;
• garlic and herbs to taste.
Cooking
1. Pound mustard with sugar, and even better with honey.
2. Add black pepper and soy sauce.
3. To taste, you can add a little fresh or dried herbs, chop into marinade a few cloves of garlic. 4. Pour in vegetable oil and the marinade is ready.
5. Pour over sliced vegetables or mushrooms. You can just mix everything together, it will get delicious.
6. Stir and leave to stand in the fridge for at least two hours.
Marinade for grilled vegetables with apple cider vinegar
Option simple marinade for grilled vegetables, which is cooked in apple cider vinegar. Suitable for zucchini, pepper, eggplant, pumpkin and tomatoes.
Ingredients
• 1 tsp. salts;
• 4 tablespoons of vinegar;
• 40 ml of oil;
• 0.5 tsp. pepper;
• 1 tsp. Sahara;
• 0.5 tsp. cumin seeds;
• 5 peppercorns;
• any greens.
Cooking
1. Combine dry ingredients: pepper, sugar and salt.
2. Fill with apple cider vinegar, give to dissolve.
3. Add cumin seeds and throw a few peas of pepper.
4. Take any greens, chop very finely.
5. Wash vegetables, cut into pieces. It will take about 600 grams.
6. Sprinkle with chopped greens, pour the marinade.
7. Stir and leave to infuse for at least an hour.
8. Then take out the pieces and cook on the grill. Ready vegetables can be sprinkled with apple cider vinegar.
Marinade for vegetables on the grill with orange juice
Chic option marinade for vegetables on the grill, which can also pour and meat. It is advisable to use homemade orange juice. From the packaged drink it turns out not so tasty.
Ingredients
• 200 ml of orange juice;
• 2 cloves of garlic;
• 0.5 tsp. red pepper;
• 1 tsp. paprika;
• 1 tsp. salts;
• Dill seeds.
Cooking
1. Peel garlic cloves, finely chop.
2. Add pepper with sweet paprika.
3. We throw large salt, it is better to take the sea.
4. Fill the orange juice and stir, put a pinch of dill seeds. If not, then you can throw a sprig of green or a umbrella.
5. We cut vegetables: peppers, zucchini, you can use young corn cobs, eggplants, squash.
6. Fill the vegetables with orange marinade, leave for two hours. If you need to withstand food longer, it is better to remove the cold.
Spicy marinade for vegetables with adjika
Variant of fragrant marinade, which is prepared with the addition of this Abkhaz adzhika. This fill is especially well combined with zucchini, eggplant and potatoes. But before cooking, it is recommended to boil the tubers until half-ready and then soak them.
Ingredients
• 1 full spoon adjika;
• 50 ml of soy sauce;
• 1 scoop of vinegar 12%;
• 0.5 buns of dill;
• 4 cloves of garlic.
Cooking
1. Clean the chives and cut into several pieces. Finely not minced.
2. Mix the adjika with soy sauce, add vinegar.
3. Combine this mixture with chopped garlic.
4. Dill chop very finely, you can grind the pulp. If it is not a pity to soil the blender, then you can grind the herbs in mashed potatoes. It will turn out even better and more aromatic.
5. Send the dill mass to the marinade and mix everything thoroughly.
6. We fill the prepared vegetables with marinade. Since the mass is quite sharp, it is better to use gloves when mixing.
7. Half an hour before frying, you can add a little salt, if soy sauce is not enough.
Marinade for grilled vegetables with Korean seasoning and nuts
Option spicy marinade, which blends perfectly with any vegetables and radiates an unparalleled flavor. Used ordinary spices for Korean salads. This amount is enough for soaking a kilogram of vegetables.
Ingredients
• 2 tsp. Korean seasonings;
• 2 tablespoons of walnuts;
• 1 sprig of basil;
• 50 ml of oil;
• salt or soy sauce;
• 1-2 cloves of garlic.
Cooking
1. Chop the garlic, chop the sprig of basil and grind it all together in a mortar to isolate the juice.
2. Shift the garlic mixture into a bowl and add Korean seasonings.
3. Now there is salt, you need to add an incomplete teaspoon. But instead of salt you can take soy sauce. The degree of salinity he has is different, but you can safely pour 3 spoons, if the Korean seasoning is unsalted. 4. Pound walnuts in a mortar or simply rub them finely. Sent to the fragrant mixture.
5. It remains only to add vegetable oil and stir.
Marinade for vegetables - useful tips and tricks
• Adding salt to vegetables is a delicate matter. Fresh fruit prone to increased secretion of juice. Therefore, it is better to salt them before frying.
• In the marinade for vegetables, you can use any ready-made seasoning, chopped vegetables, spices, but you need to remember that the pieces can burn when frying. Therefore, before laying on the grill visible particles better to shake.
• Wine, balsamic, apple and table vinegar can replace each other in marinades, but they give a different taste. Also need to remember about the concentration of the product during use.
• When cutting vegetables, first of all, take into account the cooking time of a certain type. Onions, carrots and potatoes are cooked much longer than zucchini, eggplant, pepper and tomatoes. Therefore, they need to be cut smaller than other vegetables.
• The grill does not use overly juicy, soft and overripe fruits. This is especially true of tomatoes. You need to choose fleshy and slightly unripe tomatoes.
• If champignons are added to the vegetable mix, they can be marinated along with the other ingredients.
