Vegetables on the grill: the best seasonal dish

Summer is the time for holidays and outdoor activities. One of the most popular entertainment in the warm period is to gather company in nature and fry the meat on the grill. It turns out so delicious, well, just lick your fingers! However, almost all forget that on the brazier you can cook not only juicy tenderloin, tender ribs, fish fillets and chicken wings, but also vegetables. It can be recalled that nutritionists branded any fried meat as a dangerous, saturated with cholesterol and harmful animal fats, a product that not only affects the figure badly, but also seriously damages the health. But the vegetables on the grill are quite another matter. They are delicious, and useful, and, thanks to the correct heat treatment, retain many useful substances and vitamins, which are lost during ordinary cooking.

What do you need to cook vegetables on the grill? First, the equipment - a special tray, which is made of a dense and strong foil. This device is placed on the grill for frying vegetables. Secondly, the products themselves and spices. As ingredients, you can use eggplants, young zucchini or zucchini, sweet Bulgarian pepper, hard tomatoes, etc. As a supplement to these products, you can take fresh mushrooms, such as champignons or white, a little fattened fat, strips of bacon. And, of course, spices and condiments for every taste: balsamic or apple cider vinegar, soy sauce, black and hot pepper, paprika, garlic and any others at your request.

Vegetables on the grill are prepared differently - there are many recipes, just like for cooking shish kebab. However, we can distinguish two main areas: baking food without spices and baking already pickled peppers and eggplants. Which way is right, it's hard to say, it's a matter of taste for every particular person. One small nuance: the pickle for vegetables is best prepared on the basis of olive oil with the addition of various spices. The aging of the products is 1-1.5 hours, much less than for meat.

Vegetables on the grill require some subtleties in their preparation: as a rule, different foods are cut, each of which shreds in its own way, so that they all "come" to the same time. Potatoes are always baked separately, it will lie on the grate or pallet much longer than any other vegetable. Products are cut into large enough pieces - smaller ones will simply burn. All these moments need to be taken into account.

Some prefer to cook vegetables not on a pallet, but on skewers or bars. The last two options, too, have the right to life, but require some skill: after all, the products every now and then try to slip off the rod or fall through the cells directly onto the coals. So it's best to use a pallet. And if there is no way to get out on nature - you can cook this same dish in the oven. The taste will be slightly different, without the characteristic aroma of haze, but it will still turn out very appetizing.

And the last: convinced meat eaters can be advised to cook vegetables on the grill as a side dish to any shish kebab. Perhaps they will like you so much that they will enter your menu already as the main dish.