Grilled Vegetables

Name: Grilled Vegetables: Easy Side Dish for Shashlik and Picnics
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: European
Ingredients: Eggplant 1; Zucchini 1; Onion 1; Bell pepper 2; Tomato 2; Potatoes 2; Hot pepper 2-3; Coarse and fine salt to taste; Olive oil (for the vegetables and the grill rack) to taste; Parsley and basil to taste; Olive oil to taste; Lemon juice to taste; Garlic 1 clove

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45 mins

Grilling vegetables is the simplest way to make a side dish for shashlik or roast meat, especially on a picnic. People have been cooking over a fire since ancient times, so the pull of it is in our blood. Cooking over an open flame is always welcome. Once fire was mastered, it became clear that meat and fish taste much better when cooked this way, so meat, fish or vegetables were skewered on a stick and roasted over the flames.

There is a lot of debate about where the word barbecue comes from. Wikipedia says it comes from a word in the language of the Caribbean Taino people, barabicu (barbicoa, barabicoa), meaning “sacred fire pit”.

Other authoritative sources say that barbecue (BBQ for short) comes from a corrupted French phrase, “barbe à queue”, meaning “from snout to tail”, which describes the way a whole carcass is spitted for barbecuing.

Still, it is worth having an electric grill or a grill pan at home. It is very handy and inexpensive. You can always make a kebab or fish on it, which is easy and doesn’t take long.

Grilled vegetables make an exceptionally tasty side dish, or, as one friend of mine says, a luxurious one. Any fridge or nearby market will have a decent selection of vegetables for grilling, even out of season. You can also make bruschetta in place of bread, especially in tomato and basil season. And if you can light a grill outdoors, the vegetables will be incredible!

13 ingredientsTo the recipe

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Ingredients

2 servings

Eggplant 1
Zucchini 1
Onion 1
Bell pepper 2
Tomato 2
Potatoes 2
Hot pepper 2-3
Coarse and fine salt to taste
Olive oil (for the vegetables and the grill rack) to taste
Parsley and basil to taste
For the dressing (optional)
Olive oil to taste
Lemon juice to taste
Garlic 1 clove

Step-by-step recipe

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Preparing the vegetables

Grilled vegetables should cook evenly, so cut all of them no thicker than 1 cm.
Wash the vegetables and pat them dry with a paper towel.
Slice the eggplant into rounds, leaving the skin on. Alternatively, you can peel off lengthwise strips of skin.
Sprinkle the eggplant generously with coarse salt and leave for 15 mins.
Slice the zucchini and tomato into rounds.
Peel the onion and slice it into thin rounds, trying to keep the rings from falling apart.
Remove the seeds and stems from the bell and hot peppers and cut them lengthwise into 6-8 pieces.
Rinse the salt off the eggplant and squeeze it dry.
Season the remaining vegetables with fine salt, wait for it to dissolve, and brush all the vegetables with a little olive oil.

Potatoes

The potatoes need to be boiled or baked ahead of time. They won’t have time to cook through on the grill.
Boil or bake the potatoes until soft, in the oven or the microwave, whichever you prefer. Small potatoes boiled in their skins turn out especially tasty.
Before serving, cut the potatoes in half and sear them on the grate along with the vegetables.

Grilling

You can grill on a charcoal grate, an electric grill or a grill pan.
Brush the grill rack with a little oil, or the vegetables will stick.
Arrange the vegetables on the rack. They don’t all have to go on at once, you can grill in several batches. Eggplant, zucchini and tomato cook quickly, onion and pepper more slowly.
Grill the vegetables to your liking, until soft and marked with dark grill stripes, turning them over.
Move the cooked vegetables to a separate plate and put the next vegetables waiting their turn in their place.

Serving

When all the vegetables are grilled, arrange them on a large platter and add the peeled, sliced baked potatoes. Salt the potatoes lightly.
Sprinkle the vegetables with finely chopped parsley and basil. It tastes great this way. If grilled meat is on the picnic menu, you will get a wonderful combination of meat and side dish.
If you like, drizzle the vegetables with a mixture of olive oil and lemon juice, with a crushed clove of garlic added.

Calories and macros

400 kcal

Serving ≈ 520 g

Protein9 g10% of kcal
Fat19 g46% of kcal
Carbs41 g44% of kcal

100 g77 kcalProtein 1.7 gFat 3.7 gCarbs 8 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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