Traditional recipes

Grilled zucchini and eggplant

Grilled zucchini and eggplant

- Bake the zucchini and eggplant on the grill

- After they have cooled, we start seasoning them

- Put in a bowl a layer of pumpkin and eggplant (half eggplant, half pumpkin), a little olive oil, salt, vinegar and a few slices of garlic (to taste)

- Proceed in the same way with the other layers of pumpkin and eggplant

- Refrigerate overnight after which they can be served


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(5 points / total votes: 14)

Cretu Lidia Elena 5 years ago - 15 June 2012 11:11

Re: Grilled zucchini

I can only say that they are a delight. even without meat next to them

Simona-Adina Hotea 5 years ago - 15 June 2012 12:43

Re: Grilled zucchini

Monica Mihaly 5 years ago - 15 June 2012 14:57

Re: Grilled zucchini

sounds very good
is it ok though if we leave the green part of the onion?

Ioana 5 years ago - 15 June 2012 17:12

Re: Grilled zucchini

you can leave all the onions, but then only 1 small sprig of green onion goes. I didn't put it on so as not to color the cream.
put as much onion only to give a subtle aroma to the cream, not to "smell" the onion. I put the white parts from 2 young threads (so the white part was quite small and thin), not from the green onion that has already started to form a bulb.

Adina G. 5 years ago - 15 June 2012 17:46

Re: Grilled zucchini

Does it work with grilled pumpkins outside?

Ioana 5 years ago - 15 June 2012 18:01

Re: Grilled zucchini

normally, even better I would cut them even a little thicker for the outside grill.

Lidia 5 years ago - 16 June 2012 18:10

Re: Grilled zucchini

Ioana please tell me what cheese is Danish White?

Ioana 5 years ago - 17 June 2012 21:21

Re: Grilled zucchini

it's a cheese similar to feta, only it's very fine compared to this.

Ana 5 years ago - June 21, 2012 10:31

Re: Grilled zucchini

A very tasty recipe and a light summer food.

florin 5 years ago - 20 July 2012 14:09

Re: Grilled zucchini

It's the best food I've ever eaten with my little girl. I am both mother and father. Thank you .

florin 5 years ago - 20 July 2012 14:19

Re: Grilled zucchini

superrrrr send me similar recipes.

Dobrovat 5 years ago - 10 September 2012 18:17

Re: Grilled zucchini

Can Danish White cheese be replaced with tofu?

Ioana 5 years ago - 10 September 2012 18:48

Re: Grilled zucchini

yes, but because danish white is creamy, you will need a little more water to get a fine tofu puree.

Loredana 3 years ago - January 23, 2014 7:41 PM

Re: Grilled zucchini

Good evening! Is it a food that can be eaten cold or hot?

Ioana 3 years ago - January 23, 2014 19:46

Re: Grilled zucchini

and cold are good. when warm, the cheese is soft, it forms like a sauce together with the pumpkin juice.


Grilled eggplant and pumpkin salad

Wash the vegetables with cold water and set aside. Cut the slices (some of the zucchini, about half). The washers are cut in half and then into small cubes. The rest of the zucchini is cut lengthwise, ie in the middle.

The mushroom is cut into slices, then into cubes. Eggplant does not peel, just like zucchini. Remove the tail and cut in half.

The zucchini and eggplant pieces should be cut in such a way that they sit on the grill, so if they slip, cut the tail, so that you get beds for the vegetable cubes. Wash the tomatoes, cut them into cubes. The olives, without seeds, are cut into slices.

Sprinkle a little olive oil and sunflower oil over the sliced ​​zucchini. Add salt, pepper and finely chopped garlic.

The vegetable beds (pumpkin and eggplant) are placed on the grill and sprinkled with a little oil, salt and pepper. They come back from time to time, and when they are lightly browned, add the diced vegetables (leftover eggplant, zucchini, diced mushroom, olives, finely chopped garlic and tomato).

Keep the vegetables on the grill for a few minutes, then take them off the grill and serve with a little chopped fresh basil, sprinkled on top or other fresh greens.

Place the diced tomatoes, diced zucchini, diced eggplant, diced mushroom and olives over the vegetable beds (eggplant and zucchini).

A recipe proposed by: SanatateAcasa Acasa (SanatateAcasa)


Grilled vegetables - recipes with which you can not prepare some interesting and useful dishes, choosing the right ingredients. For charcoal frying, juicy and fresh eggplants, zucchini, peppers, tomatoes, onions and mushrooms are ideal. They can be simply cut into large pieces and, seasoned with butter and salt, put on a grill, or marinated, gathered on skewers.

  1. To make grilled vegetables juicy, you must follow the temperature regime and the sequence of products.
  2. The first to fry porous vegetables: pumpkin, eggplant. When baked whole, they must be pierced.
  3. Potato is best cooked on skewers, wrapped in a slice of bacon: it will be delicious and non-calorie, because the fat will drain on the grill.
  4. Peppers are best prepared in their entirety: they will keep the juice and aroma under the skin.
  5. The easiest way is to prepare a pile of grilled vegetable kebabs: the vegetables are cut, marinated in butter and lemon juice for a few minutes, chopped on skewers and fried over charcoal.

How to eat vegetables for a brazier?

Grilled vegetable marinade is an important ingredient for preserving the juice and flavor of products. It is prepared with wine, lemon juice and vinegar, adding spices and herbs. This marinade is suitable for pumpkin, eggplant and pepper. For potatoes, cabbage and tomatoes are used more often dried marinades of thyme, basil, garlic and mint.

  • eggplant - 25 g
  • zucchini - 250 g
  • tomatoes - 150 g
  • onion - 65 g
  • pepper pepper - 150
  • a clove of garlic - 3 pieces
  • dill - hand
  • oil - 70 ml
  • Balsamic vinegar - 20 ml
  • sugar - 5 g
  • water - 30 ml.
  1. Remove the vinegar with sugar and water.
  2. Add butter, garlic and greens.
  3. Vegetables cut into large pieces.
  4. Pour the marinade for 45 minutes.

How to grill vegetables?

Grilled vegetables are one of the ways to get a fantastic dish for cooking, which will take a little oil and a pinch of salt. In the frying process, the sugars are extracted from vegetables, which are caramelized and give an extraordinary taste. The smoky aroma of fog and appetizing traces from the grill will add a piquancy dish.

  • eggplant - 1 piece
  • zucchini - 1 pc
  • onion - 2 pieces
  • pepper - 2 pieces
  • tomatoes - 2 pieces
  • shampoos - 10 pieces
  • oil - 80 ml
  • salt - 10 g.
  1. Grilled vegetables on the grill should be evenly fried, so do not cut them to a thickness of more than 1 cm.
  2. Pepper cut into strips, mushrooms - plates.
  3. Tomatoes, zucchini, onions and eggplant - circles. The eggplants were salted for 15 minutes.
  4. Grease all vegetables with oil, salt.
  5. Place it on a grill and cook for 10 minutes.

Grilled vegetables in Armenian style

Grilled vegetables can turn into a spicy and juicy salad, if you cook them in Armenian. This method is very simple and straightforward: you have to string whole vegetables on skewers and bake until red skin. The soft vegetables are peeled, cut arbitrarily, seasoned with spices, butter and lemon juice and served at the table.

  • eggplant - 4 pieces
  • sweet pepper - 5 pcs
  • a clove of garlic - 5 pcs
  • red onion - 2 pcs

A packet of cilantro

  1. Eggplant and pepper string on the skewer.
  2. Grill the vegetables until the skin is full.
  3. Remove the peel from the finished vegetables.
  4. Cut the vegetables, add the onion, garlic and cilantro, butter, pepper and lemon juice.

Grilled snacks on the grill

Grilled eggplants are tasty and unusually useful. During cooking, they retain maximum vitamins and absorb a minimum of oil, which makes the dish relatively low. Eggplants are recognized as a universal product for grilling, because they remain juicy even with prolonged baking and perfectly combined with any kind of marinades and sauces.

  • eggplant - 2 pieces
  • peanut paste - 60 g
  • lemon juice - 40 ml
  • a clove of garlic - 2 pieces
  • oil - 20 ml
  • fresh oregano - a pinch.
  1. Mix in an oregano blender, juice, pasta and garlic.
  2. Eggplant cut into strips, oil and fry on the grill for 5 minutes on each side.
  3. Put on a plate, pour the sauce.

Grilled potatoes - recipe

Grilled potatoes can not only serve as a side dish to a shish kebab, but also become a complete dish if baked with slices of fat. The recipe is laconic, accessible and unusually tasty. It is necessary to cut potatoes into thin, tight circles, alternating with bacon, on skewers and, wrapped in foil, send to the coals. After 20 minutes, remove the foil.

  1. Potatoes and lard cut thinly.
  2. Season with pepper and rosemary.
  3. Wrap in foil and bake for 20 minutes.
  4. After that, remove the foil and cook it without it.

Grilled zucchini - recipe

Grilled zucchini is an excellent option for a light and non-calorie garnish. The food will become delicate and soft only from young and fleshy fruits. If there is, the vegetables will not need long marinating and will be cooked in a few minutes. As a marinade, the classic stuffing of garlic and fresh herbs is ideal.

  • zucchini - 1.2 kg
  • head of garlic - 1 pc
  • fresh fennel - hand
  • oil - 100 ml
  • goat cheese - 50 g.
  1. Mix the garlic, greens and butter.
  2. Squash is cut into plates and marinated for 30 minutes.
  3. Place it on the grill.
  4. Fried vegetables on a brazier, served with goat cheese.

Grilled tomatoes

The preparation of grilled vegetables is diverse and does not contain some technical secrets. Tomato juices are usually baked on the skewer for 7-10 minutes. During this time, they will have time to soften and start the juice, which will give the fruit a spicy fried taste. In order for the vegetables not to be burnt, it is necessary to grease them with butter, but ready for the season.

  • tomatoes - 6 pcs
  • oil - 60 ml
  • Balsamic vinegar - 40 ml
  • basil cuttings - 3 pieces
  • black pepper - 5 g.
  1. Replicate string of tomatoes on skewers, oil.
  2. Boil over the coals for 10 minutes.
  3. Mix the vinegar, pepper, butter and basil and pour the tomatoes.

Pepper on the grill

Grilled red pepper is one of the main places among dietary dishes. It contains the necessary reserves of vitamins, has excellent taste qualities and is prepared quickly. From the baked sweet pepper you can make an excellent vegetable snack, removing the skin beforehand and filling it with sweet and sour sauce.

  • Bulgarian peppers - 6 pcs.
  • oil - 50 ml
  • rice vinegar - 20 ml
  • a clove of garlic - 3 pieces
  • fresh parsley - one hand.
  1. Whole peppers, put on the skewer and bake until red.
  2. Remove from the skin, cut into four parts.
  3. Mix the vinegar, oil, greens and garlic and pour the vegetables.

Grilled vegetable salad

Grilled vegetable salad - a healthy alternative to high-calorie foods and cakes. Prepare a snack is not difficult: you should slice vegetables sprinkled with oil and sit on the grill grill. Correctly, it should keep the crunchy texture inside and the blush on the outside. The spicy dressing will tie the pot together.


Grilled pumpkin, eggplant and pepper salad

Cut the zucchini and eggplant into slices, cut the tomatoes into 4, and the peppers, thick sticks.

Put the zucchini and eggplant in the oven separately, sprinkle salt on them. After half an hour, wash the eggplant and squeeze to extract the bitter juice. Drain the pumpkins well. Put all the vegetables in a bowl with olive oil and garlic and mix.
Step 2:

Grease the grill with olive oil, bake the zucchini and eggplant for 2 to 4 minutes on each side, and the peppers and tomatoes for about 3 minutes (or until they are covered with brown marks). Transfer the vegetables to a bowl.

Stir in the vegetables and pour the dressing over the grilled vegetables. Stir gently so as not to crush. Leave them before they reach ambient temperature.
An extremely tasty and healthy recipe that I highly recommend! Good appetite!


Grilled pumpkin sauce (eggplant)

If it didn't lack an essential ingredient - parmesan - we could even call it pesto. As it is produced only from raw materials of a vegetable nature, we will simply baptize it, S.O.S. An easy to prepare sauce, from a few components, the vast majority at hand.

What do you need?

  • 2 bunches of fresh parsley
  • ½ dill connection
  • 1 - 2 cloves of garlic
  • A small sprig of thyme
  • 1 teaspoon pine nuts (found at Plafar or health food stores, but also in the hypermarket) raw or lightly browned in a pan without oil
  • 5 - 7 tablespoons olive oil
  • 1-2 teaspoons of lemon juice
  • Salt and pepper - to taste.

How do you proceed?

  • First wash the greens well and then drain the excess water (you can squeeze them easily)
  • Peel a squash, grate it and slice it
  • Blend the pine seeds together with the garlic and thyme
  • Add the parsley, then the dill and mix until smooth
  • In the paste thus obtained add the lemon juice and oil, then mix again until completely incorporated.
  • Finally match the taste of salt and pepper.

This sauce goes very well with zucchini or eggplant sliced ​​and browned on the grill, or in the grill pan. You can prepare it the day before going out to the green grass, keeping it in the refrigerator in a closed jar with a lid.

Have fun and see you healthy again!


GRILLED EGGPLANT AND PUMPKIN

ingredients
Ex.2 eggplant, 2 pumpkins, Can be served as such, sprinkled with lemon juice, vinaigrette sauce or white sauce., For vinaigrette sauce: lemon juice, grapefruit juice, apple cider vinegar or balsamic vinegar, olive oil olives, salt, pepper, thyme, basil, mint., For the white sauce: yogurt, sour cream, chopped dill, a little crushed garlic, a little lemon juice, salt, thyme, pepper.

Difficulty: low | Time: 40 min


Grilled marinated zucchini

Ingredient:

  • pumpkin (in desired quantity)
  • a vinaigrette prepared from red wine
  • a little olive oil and other herbs
  • rosemary or garlic

Wash and dry the zucchini. Cut into slices along the vegetable or into slices & # 8211 however you prefer and leave them on a paper towel.

Using a fork, make holes in each slice. Pour the red wine vinaigrette over the zucchini and leave to marinate (for example how long the steak is cooked & # 8211 prepare these grilled zucchini at the end because they will be ready quickly

Place them on the grill not too hot to catch those appetizing traces of the grill. Season with rosemary or garlic and let them cook until soft. You can pour a little more vinaigrette on them after they are cooked.

You can season with lemon juice and then sprinkle pepper for a different taste.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Prepare the pumpkin

We wash the zucchini well, it must be as fresh and raw as possible, no longer than 25 cm long. We cut it into 3 mm thin slices. On the shredder we place the slices next to each other. Sprinkle with salt and leave for 15 minutes. Then with a napkin we wipe off the excess water. We put them in a bowl, we put the olive oil and the soy sauce.
Heat the grill pan or the grill well. Put the zucchini slices, grease with a little olive oil. We fry them until they are penetrated. We put them aside.

Lemon and garlic sauce

Grate the garlic, add the lemon juice and all the other ingredients. Mix lightly and pour over the pumpkin. Sprinkle the feta cheese on top. Serve hot. Enjoy!