Vegetables are an ideal option for barbecues not only for vegetarians. Properly prepared, they can steal the hearts of even the most devoted fans of meat cooking. Zucchini, aubergines, mushrooms, peppers or corn cobs are worth using. We assure you that their taste will be insane! Discover the best recipes for grilled vegetables and delight your guests during an outdoor event.
Grilled vegetables
Vegetables do not require special preparation and long marinating as in the case of meat. Therefore, they are ideal when unannounced guests visit us. This recipe is extremely simple to prepare. Just a few ingredients are enough, namely zucchini, aubergine, mushrooms and camembert cheese. Before baking, slice the courgette and aubergine into slices and sprinkle with salt. We grill them together with our favourite spices on a hot grill for about 15 minutes. Put cubes of camembert cheese into the mushroom hats and grill until it melts. Pride!
Grilled zucchini
In this recipe, zucchini plays the first violin. It does not require any special preparation. Cut it into 4 parts, puncture it with a fork and spread it with olive oil, garlic, salt and pepper. You can also add other favourite spices. We grill the courgette for about 10 minutes on each side until it is blushed and firm. Remember not to keep it on the grate too long, as it may come out too soft. Grilled zucchini goes perfectly with baked potatoes, fresh baguette or garlic sauce.
Grilled vegetables marinated in balsamic vinegar with rosemary
This is a new version of grilled vegetables, which thanks to the marinade will take on a unique taste. How to do it? Just mix olive oil or oil with balsamic vinegar, garlic squeezed through a press, a bit of sugar and fresh rosemary (preferably grated in a mortar). Cut the courgette, pepper, aubergine and onion into smaller pieces and marinate for about 15 minutes. Grilled vegetables should be firm and sufficiently soft.
Grilled corn rings
And now it's time for the corn rings in the herbs! The recipe is extremely simple, but how delicious. Cut the flasks into smaller pieces, spread with olive oil, Provencal herbs, pepper and salt. Then place on an aluminium tray and grill for about 25 minutes to a golden colour. Tastes great with Garlic Wine Sauce.
Grilled aubergine salad
Aubergine is a perfect vegetable for barbecue. It doesn't require a long baking time to melt in the mouth. The key to this great taste is the right spices. We'll use basil, oregano and salt and pepper in this recipe. Combine the ingredients with oil, balsamic vinegar and spread the aubergine with marinade. The vegetable should be peeled from the skin, sliced, salted and left for half an hour. The eggplant goes perfectly with feta cheese, olives and chopped dill. Enjoy!
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