One of the most delicious vegetable dishes that can be prepared in nature is zucchini on the grill. Yes, yes, the most ordinary zucchini can turn out incredibly interesting and appetizing if you cook them correctly. In this case, the marinade for zucchini on the grill plays no small role, because spices help the zucchini to open up, because zucchini itself is a very simple vegetable.

The result is an excellent addition to pork or veal steaks... Now that the picnic season is in full swing, I strongly advise you to use my recipe and cook marinated zucchini on the grill - you will definitely appreciate them!

And so that everything works out for you in the best possible way, I will tell you in detail how to marinate zucchini for frying on the grill, and how to fry them correctly.

Ingredients:

• 2-3 pieces of young small zucchini;
• 1-2 tbsp. soy sauce;
• 1 tbsp. vegetable oil;
• 1 tsp. Provençal herbs;
• 0.5 tsp salt.

How to fry zucchini on the grill:

For this recipe we will need young zucchini - they have very delicate and thin skin that you don’t even have to cut off. And small zucchini themselves are much tastier than old ones, so it’s always better to cook such dishes from them. Wash the zucchini and cut it into discs at least 1 cm thick.

Place the zucchini in a deep container, add garlic, passed through a garlic press, soy sauce, vegetable oil, salt, and herbes de Provence.

Mix well and leave to marinate for 1-2 hours. You can leave the container with the zucchini at room temperature, but be sure to cover it with a lid or cling film.

We light a fire in the grill and wait for the wood to turn into coals - just like for barbecue. Place the zucchini rings on the grill.

And we send it to the grill. Cook the zucchini on a grate on the grill, turning occasionally, over hot coals (but without fire). About 15 minutes. The zucchini on the grill should be browned on both sides.

Now all that remains is to place the zucchini on a plate - and you can serve. They are especially good when served hot.

If you are planning to relax in nature with your family, then you have probably already compiled a sample menu for lunch in the fresh air. Without a doubt, you can’t do without barbecue, but it’s time to think about what to serve with it; We are in a hurry to offer you recipes on how to cook zucchini on the grill. Firstly, this is a delicious dish, and secondly, you can make it in parallel with the barbecue, so that while you are playing volleyball, all the goodies will be prepared.

There is nothing complicated about cooking vegetables on the grill. The main thing is to marinate them well first so that they are saturated with all the aromas of the additives, and then fry them on the grill so that the zucchini becomes rosy and crispy.

Zucchini and eggplant on the grill

Ingredients

• Zucchini (young) – 0.5 kg;
• Eggplants - 0.5 kg.

Products for marinade

• Garlic – 2-3 cloves;
• Salt - to taste;
• Sour cream – 5-7 tbsp. l. (with top);
• Dill - to taste.

How to cook grilled zucchini and eggplant

1. Cut the eggplants lengthwise into 0.5-1 cm slices, add salt and let sit for 15-20 minutes.
2. Make the marinade: mix salt, sour cream, finely chopped dill and garlic.
3. Wash the zucchini, then cut each vegetable in half. We cut lengthwise, it is important for us to get wide but long halves that can bake well and will not fall through the grill grate.
4. Lubricate each half of eggplant and zucchini with marinade, then leave the vegetables in it for half an hour.
5. After 30 minutes, place the zucchini and eggplants on a double-sided rack and bake until done.

Vegetables cook very quickly, so watch them closely so they don't burn.

Zucchini in foil: cooking on the grill

You can bake zucchini on the grill not in halves, but whole in foil. It will take a little longer, but such zucchini always has a special taste.

For those who have doubts about foil, we suggest reading a detailed article about the rules for using this unique device.

So, for baking in foil you will need:

1. Wash the zucchini (if they are young, there is no need to peel and seed them), wrap in a double layer of foil. Be sure to curl the edges. When the vegetables are baked, juice will begin to release from them; it is important for us that the juice does not leak out, but lingers directly next to the zucchini.
2. Place the wrapped vegetables directly on the coals, cover them with an additional portion of coals on top and bake the dish until cooked. When the zucchini has softened well, take them out of the foil and serve them warm to the barbecue.

If desired, already baked vegetables can be sprinkled with finely chopped herbs, spices, chopped garlic, etc. You can also pour garlic sauce, mayonnaise, sour cream or ketchup over them.

Grilled eggplants, loved by many, are prepared using the same principle. They taste somewhat like grilled zucchini.

Ingredients

• - 1 kg + -
• - 1 tbsp. + -
• - 2 cloves + -
• - 1.5 tbsp. + -
• — 1/2 tsp. or to taste + -
• - taste + -
• - taste + -
• Allspice - 3-4 peas or to taste + -
• Dry white wine- 1 tbsp. + -

Step-by-step cooking recipe

Pickled vegetables baked with white wine are very piquant. Despite the variety of components in this recipe, the dish is prepared quite simply and quickly.

In just half an hour you can get your first portion of rosy, aromatic zucchini on the grill.

1. Prepare the marinade for zucchini on the grill:

• In a bowl, mix wine, soy sauce, olive oil;
• add chopped herbs and grated garlic to the mixture;
• Salt and pepper the marinade to taste.

1. Cut the zucchini into thin circles (the thickness of each circle is no more than 1-1.5 mm).
2. Brush the cut circles with a little olive oil, then bake them on the grill. Just don’t fry the vegetables too much, give them a light blush and pleasant softness.
3. Grilled zucchini, while hot, dip into the marinade one by one.

Make sure that some of the marinade (along with the herbs and garlic pieces) remains on the vegetables. Place the vegetable mugs in the marinade one by one, then let them sit for 15 minutes.

After a quarter of an hour, when the zucchini has marinated, the dish is ready to eat.

As you can see, cooking zucchini on the grill is as easy as shelling pears. By choosing the shape of the cut, the composition of the marinade and seasonings to enhance the taste at your discretion, you create your own dish.

Prepare a healthy vegetable delicacy with pleasure and relax, enjoying the aroma and unforgettable taste of your favorite product.

Bon appetit!

Grilled vegetables are an ideal dish for outdoor recreation. Eggplants, sweet peppers, tomatoes and onions can provide hundreds of options for side dishes and snacks. They can be fried on skewers and on a grill, marinated in sauces, spices and herbs. Charcoal food can satisfy any gastronomic cravings, as it is tasty, healthy and aromatic.

How to cook vegetables on the grill?

Vegetables on the grill - recipes with which you can prepare quite a few interesting and healthy dishes by choosing the right ingredients. Juicy and fresh eggplants, zucchini, peppers, tomatoes, onions and mushrooms are ideal for grilling over coals. You can simply chop them coarsely and, season with oil and salt, place them on a wire rack, or after marinating, thread them onto skewers.

1. In order for vegetables baked on the grill to please you with their juiciness, you need to observe the temperature regime and the sequence of laying out the products.
2. Porous vegetables are fried first: zucchini, eggplant. When baking whole, they need to be pierced.
3. It is better to bake potatoes on a skewer, wrapped in a slice of bacon: it will turn out tasty and low-calorie, since the fat will drain onto the grill.
4. It is best to cook peppers whole: they will retain their juiciness and flavor under the skin.
5. The easiest way to make a shish kebab from vegetables is on the grill: the vegetables are chopped, marinated in oil and lemon juice for a couple of minutes, strung on skewers and fried over coals.

Marinade for vegetables on the grill is an important component for preserving the juiciness and aroma of products. It is prepared using wine, lemon juice and vinegar, adding spices and herbs. This marinade is suitable for zucchini, eggplant and peppers. For potatoes, cabbage and tomatoes, dry marinades made from thyme, basil, garlic and mint are often used.

Ingredients:

• eggplant - 25 g;
• zucchini - 250 g;
• tomatoes - 150 g;
• onion - 65 g;
• sweet pepper - 150;
• clove of garlic - 3 pcs.;
• dill - a handful;
• oil - 70 ml;
• balsamic vinegar - 20 ml;
• sugar - 5 g;
• water - 30 ml.

Preparation

1. Whisk vinegar with sugar and water.
2. Add oil, garlic and herbs.
3. Chop the vegetables coarsely.
4. Cover with marinade for 45 minutes.

Grilling vegetables on the grill is one way to get a fantastic side dish that only requires a little oil and a pinch of salt. During the frying process, vegetables release sugars that caramelize and impart an extraordinary taste. The smoky, smoky aroma and delicious grill marks will add piquancy to the dish.

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• onions - 2 pcs.;
• pepper - 2 pcs.;
• tomatoes - 2 pcs.;
• champignons - 10 pcs.;
• oil - 80 ml;
• salt - 10 g.

Preparation

1. Grilled vegetables on the grill should be cooked equally, so you need to cut them no more than 1 cm thick.
2. Cut the pepper into strips, mushrooms into slices.
3. Tomatoes, zucchini, onions and eggplants - in circles. Salt the eggplants for 15 minutes.
4. Grease all vegetables with oil and salt.
5. Place on the grill and cook for 10 minutes.

Vegetables on the grill in Armenian style

Baked vegetables on the grill can turn into a spicy and juicy salad if you cook them in Armenian style. This method is very simple and simple: you need to string whole vegetables onto skewers and bake until the skin is golden brown. Remove the skins from soft vegetables, chop them as desired, season with spices, oil and lemon juice, and serve.

Ingredients:

• eggplant - 4 pcs.;
• sweet pepper - 5 pcs.;
• clove of garlic - 5 pcs.;
• red onion - 2 pcs.;

• a bunch of cilantro;

• lemon juice - 40 ml;
• oil - 80 ml;
• ground black pepper - 5 g.

Preparation

1. Thread the eggplants and peppers onto skewers.
2. Bake vegetables on the grill until the skins are charred.
3. Remove the skins from cooked vegetables.
4. Cut the vegetables, add onions, garlic and cilantro, oil, pepper and lemon juice.

Tasty and extremely healthy. When cooked, they retain a maximum of vitamins and absorb a minimum of oil, which makes the dish relatively low in calories. Eggplants are recognized as a universal barbecue product, as they remain juicy even after long baking and go well with any marinades and sauces.

Ingredients:

• eggplants - 2 pcs.;
• peanut butter - 60 g;
• lemon juice - 40 ml;
• clove of garlic - 2 pcs.;
• oil - 20 ml;
• fresh oregano - a pinch.

Preparation

1. Blend oregano, juice, paste and garlic in a blender.
2. Cut the eggplants into strips, brush with oil and grill for 5 minutes on each side.
3. Place on a plate and pour over the sauce.

It can serve not only as a side dish for barbecue, but also become a full-fledged dish if baked with pieces of lard. The recipe is laconic, accessible and extremely tasty. You need to cut the potatoes into thin circles, string them, alternating with lard, onto skewers and, wrapping them in foil, send them to the coals. After 20 minutes, the foil must be removed.

Ingredients:

• potatoes - 8 pcs.;
• lard - 350 g;
• pepper - 5 g;
• rosemary - a pinch.

Preparation

1. Thinly slice the potatoes and lard.
2. Season with pepper and rosemary.
3. Wrap in foil and bake for 20 minutes.
4. Afterwards, remove the foil and cook without it.

An excellent option for a light and low-calorie side dish. The dish will turn out tender and soft only from young and fleshy fruits. If available, the vegetable will not require long marinating and will be cooked in a matter of minutes. The classic dressing of garlic and fresh herbs is ideal as a marinade.

Ingredients:

• zucchini - 1.2 kg;
• head of garlic - 1 pc.;
• fresh dill - a handful;
• oil - 100 ml;
• goat cheese - 50 g.

Preparation

1. Mix garlic, herbs and oil.
2. Cut the zucchini into slices and marinate for 30 minutes.
3. Place on a wire rack.
4. Serve grilled vegetables with goat cheese.

Cooking vegetables on the grill is varied and contains quite a few technical secrets. Juicy tomatoes are usually baked on skewers for 7-10 minutes. During this time, they will have time to soften and release juice, which will give the fruits a piquant fried taste. To prevent the vegetables from burning, it is appropriate to season them with oil and season them when they are ready.

Ingredients:

• tomatoes - 6 pcs.;
• oil - 60 ml;
• balsamic vinegar - 40 ml;
• basil sprigs - 3 pcs.;
• ground black pepper - 5 g.

Preparation

1. Thread the tomato halves onto skewers and brush with oil.
2. Fry over coals for 10 minutes.
3. Mix vinegar, pepper, oil and basil and pour over tomatoes.

Grilled bell peppers occupy one of the leading places among dietary dishes. It contains the necessary vitamin supply, has excellent taste and is quickly prepared. You can make an excellent vegetable appetizer from baked sweet peppers by first peeling them and seasoning them with sweet and sour sauce.

Ingredients:

• bell pepper - 6 pcs.;
• oil - 50 ml;
• rice vinegar - 20 ml;
• clove of garlic - 3 pcs.;
• fresh parsley - a handful.

Preparation

1. Thread whole peppers onto skewers and bake until golden brown.
2. Remove the skin and cut into four pieces.
3. Mix vinegar, oil, herbs and garlic and pour over vegetables.

Grilled food is a healthy alternative to high-calorie fried foods. Preparing the appetizer is not difficult: sprinkle the chopped vegetables with oil and place them on the grill. When baked properly, they should retain a crispy texture on the inside and a golden brown exterior. A zesty dressing will tie the dish together.

Prepare all the necessary ingredients.

Wash the zucchini, cut off the tails. For this dish, it is better to take young zucchini with small seeds and tender peel (young zucchini can be cooked with the peel). Cut the zucchini into slices 4-5 mm thick. There is no need to cut it very thin, otherwise they will start to fall out of the lattice. You need to try to ensure that the thickness of the slices is the same, then they will cook evenly on the grill.

Pour vegetable oil into a bowl with zucchini, add salt and spices. I used a mixture of red pepper, allspice, paprika, thyme and ginger.

Chop the greens (parsley, dill) and mash them well so that they begin to release juice and only then add to the zucchini. For more flavor, I also added dill umbrellas, but this is optional. In fact, you can add other aromatic herbs at this stage: cilantro, rosemary, basil, etc.

Peel the garlic, pass through a press and place in a bowl with the other ingredients. Add bay leaves.

Mix everything thoroughly and leave to marinate for 15-20 minutes. It is not necessary to put it in the refrigerator; you can leave it at room temperature.

After the zucchini is cooked, do not rush to remove it from the grill immediately, let it remain in it for another 5 minutes (after that, in those places where the zucchini stuck (if this happened), they will easily fall behind the grill).

Bon appetit! Cook with love!

Any grilled product tastes better, and zucchini is no exception.

Who would have thought that a boring and watery vegetable can be used to make delicious snacks and side dishes, and all this can be done simply and easily.

You just need to master the essence and feel free to experiment!

Grilled zucchini - general cooking principles

For baking, you should use small zucchini with a thin skin. There is no need to clean the dish, but it can be pre-cut, marinated, supplemented with any ingredients, sauces, there are actually a lot of recipes, the most interesting options are collected here.

The grill is different:

Brazier. Grilling over charcoal is popular, but the weather or time of year does not always allow cooking zucchini outdoors. But the essence is simple and clear: the product is laid out on a grill or pieces are strung on a skewer and cooked over hot coals.

Electric grill. An alternative to barbecue. Powered by mains power, it has a shade and a grate on which food is laid out. The temperature and cooking time directly depend on the model of the device.

Grill pan. Convenient kitchen utensils with a textured bottom, simple and easy to use, allow you to quickly and easily cook not only zucchini. An additional stove is required.

Grill in the oven or microwave. Can also be used for roasting vegetables, including zucchini. Time and temperature also vary by model and recipe.

Grilled zucchini can be served as an independent dish, as an addition to meat or poultry, or used for various salads and appetizers. They are usually supplemented with sour cream and cheese sauces, but there are interesting recipes with meat, fish, and other vegetables.

Grilled zucchini with sour cream sauce

Here a grill pan is used and the zucchini is cooked in pieces. But you can also cook vegetables on any other grill or over charcoal. In addition, a recipe for sour cream sauce.

Ingredients

2 young zucchini;

5 spoons of sour cream;

0.5 bunch of dill;

3 cloves of garlic;

Salt, black pepper;

A little bit of any oil.

Preparation

1. Wash the young zucchini and cut it crosswise into circles, but neither thick nor thin. The average thickness is 7-10 millimeters. It is advisable that the mugs are identical to each other, this will help them cook evenly.

2. Grease the frying pan with oil so that the vegetable does not stick. We do this with a brush. Let it warm up on a regular stove. Or turn on the electric grill.

3. Only now can the zucchini be salted and sprinkled with black pepper. If you do this in advance, the vegetable will release a lot of juice. Sprinkle, grind the spices into pieces and immediately transfer to a hot grill.

4. Brown on each side.

5. Peel the garlic cloves. Grind. But you can also take dry garlic, it is more concentrated, the amount is to taste. Add to sour cream, pepper and salt. Chop the dill very finely and also add it to the sauce. Stir vigorously.

6. Place the hot zucchini on a dish, place the sauce in a bowl, decorate with sprigs of herbs and immediately send to the table.

Grilled zucchini with garlic

A recipe for very juicy and tasty grilled zucchini, which is not only aromatic. But also rosy. Prepared in halves. We choose the smallest dairy vegetables. Absolutely any grill can be used for this dish.

Ingredients

3 zucchini;

5 cloves of garlic;

40 ml olive oil;

1 bunch of juicy greens;

Preparation

1. Cut 3 cloves of garlic in half into slices. Place in heated oil, fry until golden brown, discard the garlic. Set aside the oil and let it cool.

2. Wash the zucchini, cut each vegetable into 2 halves lengthwise. We take a knife and make cuts in the pulp, about 0.5 cm deep, not reaching the skin. You can make a mesh or stripes.

3. Now grease the inside of each zucchini with garlic oil. It is convenient to use a silicone brush.

4. Sprinkle fine salt on top, quickly rub and place on the grill. We bake cut side down first, then brown the crust.

5. Chop the remaining garlic cloves and chop the herbs. You can use just dill or a mixture of different herbs. Mix.

6. Remove the hot zucchini from the grill, rub the inside with the cuts with garlic and herbs, and serve.

Grilled zucchini with cheese

A wonderful option for a complete snack that can be cooked on absolutely any grill. But it is very important for such zucchini to use hard cheese, which will melt quickly.

Ingredients

2 zucchini;

140 g cheese;

4 cloves of garlic;

Greens, salt;

2 spoons of sour cream.

Preparation

1. Cut the zucchini into circles or lengthwise into one-centimeter slices. Sprinkle with salt, rub with your hands and place on the grill. Let the first side brown.

2. Quickly cut the cheese into slices, according to the number of zucchini.

3. Chop garlic, herbs, mix with sour cream.

4. Turn the zucchini over to the other side and quickly apply a garlic mixture with sour cream and herbs on top of each, add a little, spread with the same spoon. By the way, you can add a thin slice of tomato or sausage, the dish will turn out even tastier.

5. Cover with slices of cheese and cook for a few minutes.

6. Wait until the second side is browned and carefully remove the pieces from the grill. Serve hot or cold.

Delicious marinade for aromatic grilled zucchini

The special feature of these vegetables will be the marinade. For grilled zucchini, it is prepared with balsamic vinegar. The vegetables are well soaked, excess water is released, and they turn out simply amazing. The marinade according to this recipe is also suitable for other types of vegetables and mushrooms.

Ingredients

30 ml balsamic vinegar;

2 tablespoons olive oil;

1 tsp. honey;

1 tsp. sea ​​salt;

2 sprigs of basil;

3 cloves of garlic;

2-3 zucchini.

Preparation

1. Mix balsamic vinegar and salt, add honey and rub well until all ingredients dissolve.

2. Add mashed basil sprigs and add olive oil.

3. Either cut the garlic into pieces or grind it to a fine paste. Add to the marinade. Stir. If desired, you can add ground pepper.

4. Cut the zucchini in half lengthwise; if they are large, then two pieces are enough. Generously coat the cut side with marinade. Rub the rest onto the skin. Place in a container. Leave for an hour. During this time, the vegetable will release juice.

5. Squeeze out excess water from the zucchini halves, place on the grill, and cook until done.

6. When serving, sprinkle generously with herbs or grease with garlic sauce.

Grilled zucchini in soy sauce

The simplest and most affordable marinade for grilled zucchini.

Ingredients

50 ml soy sauce;

1 tsp. dry garlic;

2 zucchini;

0.3 tsp. black pepper;

1 tbsp. l. balsamic vinegar;

2 tablespoons of oil.

Preparation

1. Combine all marinade ingredients, except oil. Stir thoroughly until they dissolve. You can also take fresh garlic cloves, but then chop them well.

2. Cut the zucchini into pieces, slices or any other way, and put it in a bag.

3. Pour the sauce into it.

4. Tie, shake well, leave for an hour. It is advisable to shake the bag well every 15 minutes.

5. Untie, place the zucchini in a colander to drain excess liquid, squeeze lightly.

6. Add oil, stir with your hands, send the pieces to the grill, and cook until done.

Grilled stuffed zucchini

A recipe for garlic zucchini, which is marinated and then stuffed. Everything is prepared simply and it turns out delicious.

Ingredients

3 small zucchini;

5 cloves of garlic;

1 spoon of oil;

1 tbsp. l. salt.

Preparation

1. Cut the zucchini into two halves. Sprinkle the zucchini generously with salt and leave to marinate.

2. Squeeze out the salt and water.

3. Cut the garlic into long pieces.

4. Make punctures in the zucchini with a thin knife, insert pieces of garlic.

5. Rub the vegetables with oil and place on the grill.

6. Bake the zucchini halves until cooked on both sides.

7. Serve the dish with sour cream, herbs, or sprinkle with lemon juice or balsamic vinegar.

Grilled zucchini with bacon (lard)

To prepare such zucchini, it is convenient to use long strips of bacon, but regular lard will also work. Cheese is used to hold the layers together.

Ingredients

2 zucchini;

4 strips of bacon;

1 tsp. salt;

3 cloves of garlic;

1 spoon of olive oil;

80 g cheese;

3 tablespoons of thick mayonnaise.

Preparation

1. Cut each zucchini into 4 slices lengthwise.

2. Combine chopped garlic, oil and salt, you can add black or red pepper.

3. Rub the zucchini slices with the resulting mixture.

4. Grate the cheese finely.

5. Place the zucchini, lightly sprinkle with cheese, a strip of bacon on it, cheese and zucchini again.

6. We collect the remaining “sandwiches” in a similar way.

7. Transfer to the grill. Cook on one side first, then carefully turn over and brown the other side. Thanks to the cheese, the stacks should not fall apart.

8. Take the mayonnaise, put it in a bag, make a hole, and squeeze the mesh over the baked zucchini.

If there is a lot of vegetable oil in the marinade, it will drip and smoke as it drips, making the cooking process difficult.

For vegetables, you can use not only balsamic bite, but also apple, wine, and regular table vinegar, taking into account the concentration of the product.

If zucchini is grilled along with other vegetables, you need to read the size of the pieces so that everything is baked at the same time. Or arrange the food so that it is easy to remove the finished items from the grill and leave those that are still raw.