Grilled or grilled vegetables are very aromatic.
At the same time, they are much more useful than fried dishes and at times tastier than boiled ones.
If the vegetables are properly prepared, then it will be impossible to break away from them.
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Vegetable marinade - general principles of preparation
Since the vegetables themselves are quite juicy, they do not require liquid fillings. Mostly, sauces based on vegetable oil and spices are used for marinating. They are added to washed, dried and cut into suitable pieces ingredients and simply mixed.
What can a marinade consist of:
• various vegetable oils;
• soy sauce;
• lemon, other citrus fruits;
• garlic, onions, other vegetables;
• pepper;
• salt;
• spice mixtures.
Different greens are also used in marinades. Honey or sugar can be added for flavor and a beautiful crust. The technology of preparation is the simplest: all ingredients are usually mixed in fresh form, some require preliminary grinding.
Grilled vegetables marinade with olive oil
The recipe for a simple marinade for baking vegetables in the oven. If there is no olive oil, then you can use sunflower, but preferably unrefined. This amount is enough to prepare 1 kilogram of vegetables.
Ingredients
• 70 ml of olive oil;
• 2 tablespoons of balsamic vinegar;
• ½ tablespoon sugar;
• 1 tsp salts;
• 3 cloves of garlic;
• 2 branches of basil.
Cooking
1. Stir in vinegar salt and granulated sugar, add 30 ml of water. Shake until the grains are completely dissolved.
2. Add the garlic cloves, necessarily peeled and chopped.
3. Next, pour the vegetable oil.
4. Basil branches just need to be wrinkled with your hands so that they are moistened. No need to grind. Dip in the marinade.
5. Cut any vegetables: onions, zucchini, peppers, eggplant, squash, tomatoes.
6. Pour the marinade and stir with your hands. We hold it for at least 30 minutes, then take out the basil, shift the vegetables into a mold and put in the oven under the grill. As you bake, you can sprinkle with marinade, which remains at the bottom of the vessel.
Grilled vegetables marinade with soy sauce
In addition to soy sauce, to prepare such a marinade for grilled vegetables, you 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 wine vinegar;
• 1 spoon of cilantro;
• salt.
Cooking
1. Grind chopped garlic and chopped cilantro, add a little salt to them.
2. Pour in soy sauce and vinegar, mix everything together. Fans of hot can pour a little black or red pepper to their taste.
3. Add oil.
4. Stack chopped seasonal vegetables in a bag. You can add mushrooms. The total amount of 0.9-1 kg.
5. Pour the sauce. Tie the bag and shake well.
6. We stand in the refrigerator for about five hours. We periodically remove and shake, but carefully so that the soft pieces are not damaged.
7. We take out the vegetables from the marinade, send to the grill.
Vegetable marinade on the grill with tomato paste
Adding tomato paste to vegetable marinades on the grill gives not only a special taste, but also contributes to the appearance of a golden crust. If there is no pasta, you can take ketchup, better than home cooking.
Ingredients
• 1 kg of vegetables;
• 0.5 lemon;
• 0.5 bunch of parsley;
• 1 sprig of basil;
• 0.3 cups of pasta;
• 0.2 cups of oil;
• 1 spoon of balsamic vinegar;
• salt pepper;
• 1 spoon of paprika;
• 1 tablespoon of sugar.
Cooking
1. Remove the zest from the lemon, chop. 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 there is enough citric acid.
4. Put sugar with sweet paprika and rub together thoroughly.
5. Add vegetable oil, chopped sprig of basil and parsley to the thick mass.
6. Cut a kilogram of vegetables, add the resulting sauce and mix thoroughly. We rub every piece.
7. Cover, send pickle for three hours. Stir occasionally. Take out, fry on hot coals.
Grilled vegetables marinade with honey
Variant of aromatic marinade for grilled vegetables or on the grill. You can also bake a dish in the oven with this sauce; 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 a little honey to make it liquid.
2. Squeeze the juice out of the washed lemon. It takes about three spoons. Zest can also be removed and added for flavor, but this is optional.
3. Stir lemon juice with honey, add salt and a pinch of black pepper. We put salt a little so that the vegetables do not release a lot of juice.
4. Next add dried thyme.
5. We chop the peeled cloves of garlic very finely, send it to the honey mass.
6. Cut into slices about 800 grams of vegetables, add the sauce, pickle for about two hours. Before frying, mix the slices again and salt a little on top.
Mustard Vegetable Marinade
Mustard marinade is great not only for vegetables, but also for mushrooms. Grilled mushrooms are very tasty and aromatic. This amount of marinade is enough for 0.8 kilograms of vegetables or mushrooms.
Ingredients
• 1 spoon of mustard;
• 4 tablespoons of soy sauce;
• 0.3 tsp black pepper;
• 2 tablespoons of oil;
• 0.5 tablespoons of sugar or honey;
• garlic and herbs to taste.
Cooking
1. Rub the 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 a few cloves of garlic in the marinade.
4. Pour in vegetable oil and the marinade is ready.
5. Pour the chopped vegetables or mushrooms with sauce. You can just mix everything together, it will turn out tastier.
6. Stir and let stand in the refrigerator for at least two hours.
Grilled vegetables marinade with apple cider vinegar
A variant of a simple marinade for grilled vegetables, which is cooked on apple cider vinegar. Suitable for zucchini, peppers, 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 peas of pepper;
• any greens.
Cooking
1. Combine the dry ingredients: pepper, sugar and salt.
2. Fill with apple cider vinegar, let dissolve.
3. Add caraway seeds and toss some peppercorns.
4. We take any greens, cut very finely.
5. We wash the vegetables, cut into pieces. It will take about 600 grams.
6. Sprinkle with chopped herbs, pour the marinade.
7. Stir and let it brew 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.
Vegetable marinade on the grill with orange juice
A chic version of a marinade for vegetables on the grill, which can also be used to pour meat. It is advisable to use homemade orange juice. From a 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 the garlic cloves, chop finely.
2. Add pepper with sweet paprika.
3. Throw coarse salt, it is better to take sea salt.
4. Pour orange juice and stir, put a pinch of dill seeds. If they are not, then you can throw a twig of greenery or a whole umbrella.
5. Cut vegetables: peppers, zucchini, you can use young ears of corn, eggplant, squash.
6. Pour vegetables with an orange marinade, leave for two hours. If you need to withstand food longer, it is better to remove it in the cold.
Spicy marinade for vegetables with adjika
A variant of aromatic marinade, which is prepared with the addition of real Abkhaz adjika. This filling is especially well combined with zucchini, eggplant and potatoes. But it is recommended to boil the tubers before cooking until half-ready and only soak afterwards.
Ingredients
• 1 full spoon of adjika;
• 50 ml of soy sauce;
• 1 tablespoon of vinegar 12%;
• 0.5 bunch of dill;
• 4 cloves of garlic.
Cooking
1. Peel the garlic cloves and cut into several parts. Not finely chopped.
2. Mix adjika with soy sauce, add vinegar.
3. Combine this mixture with chopped garlic.
4. Dill cut very finely, you can grind into gruel. If it’s not a pity to stain a blender, then you can grind greens in mashed potatoes. It will turn out even better and more aromatic.
5. We send the dill to the marinade and stir everything thoroughly.
6. We season the prepared vegetables with a 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.
Grilled Vegetable Marinade with Korean Seasoning and Nuts
A variant of piquant marinade, which combines wonderfully with any vegetables and exudes an incomparable aroma. Uses ordinary spices for Korean salads. This amount is enough to soak a kilogram of vegetables.
Ingredients
• 2 tsp Korean condiments;
• 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 a sprig of basil and grind it together in a mortar to isolate the juice.
2. Transfer the garlic mixture into a bowl and add Korean seasonings.
3. Now salt comes, you need to add an incomplete teaspoon. But instead of salt, you can take soy sauce. The degree of salinity in it is different, but you can safely pour 3 tablespoons if Korean seasoning is unsalted.
4. Grind walnuts in a mortar or just rub finely. Sent in a 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 fruits are 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 seasonings, chopped vegetables, spices, but you need to remember that the pieces can burn up when frying. Therefore, before laying on the grill, it is better to shake off the visible particles.
• Wine, balsamic, apple and table vinegar can replace each other in marinades, but give a different taste. You also need to remember the concentration of the product when using.
• When cutting vegetables, you must first 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.
• Too much juicy, soft and overripe fruits are not used for grilling. This is especially true for tomatoes. You need to choose fleshy and slightly unripe tomatoes.
• If champignons are added to the mixed platter, they can be marinated with the rest of the ingredients.
