Vegetables on the grill
4 servings
60 minutes
Grilled vegetables are a wonderful dish of Russian cuisine that combines the natural taste and aroma of fresh vegetables. Its cooking history goes back to the traditions of summer feasts when the simplest yet tastiest dishes were prepared over coals. Eggplants, zucchini, sweet peppers, tomatoes, and red onions marinated in a mixture of olive oil, balsamic vinegar, and aromatic herbs acquire special tenderness and smoky aroma. These vegetables pair perfectly with meat dishes but can also serve as an independent side or a light summer treat. Served with chopped greens, they delight the eye and palate while adding vibrant colors to any table. This dish combines simplicity and sophistication, making each bite a true pleasure.
1
Slice the eggplant into rounds about 1 cm thick.
- Eggplants: 1 piece
2
Slice the zucchini into the same circles.
- Young zucchini: 1 piece
3
Slice the red onion into thick rings.
- Red onion: 1 head
4
Cut the pepper in half, remove the seeds and membranes, and cut each half into two parts.
- Sweet pepper: 1 piece
5
Cut the tomato into rings.
- Tomatoes: 1 piece
6
Chop the garlic finely.
- Garlic: 1 clove
7
Mix olive oil, balsamic vinegar, salt, and freshly ground pepper in a bowl.
- Olive oil: 30 ml
- Balsamic vinegar: 1 tablespoon
8
Add dry herbs to taste - it can be a mixture of Provencal herbs, rosemary, thyme, or oregano.
- Mixture of herbs: to taste
9
Put the chopped vegetables in a bowl and mix with your hands to coat each piece with oil.
10
Grill the vegetables on the barbecue rack. First, place the peppers, they will need 10 minutes, then (2 minutes after the peppers) the eggplants (they need a total of 8 minutes), another minute later zucchini (they need 5-7 minutes), then tomatoes and onions. Remove all vegetables from the grill at the same time.
11
Serve the vegetables sprinkled with chopped herbs.
- Green: to taste