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Fried Vegetables Salad with Spices

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Warm grilled vegetable salad - unusual and tasty

A picnic or other outdoor recreation is often associated with a grilled kebab or juicy steak. But on charcoal, barbecue or grill, you can cook not only meat, fish or chicken, but also vegetables with a smoke. A warm salad of grilled vegetables will complement meat dishes and diversify the table.

And it doesn’t matter if it is cold outside, rain, bad weather. Juicy vegetables for salad can be prepared on an electric grill. The products used are very different, the main thing is that the fruits are not watery. Most often, in a salad of grilled vegetables, zucchini, tomatoes, and eggplant are chosen. For a change add asparagus, champignons, onions, green beans.

Required Products:

  1. eggplant - 300 g (1 piece),
  2. zucchini - 300 g (1 piece),
  3. bell pepper - 100 g (1 fruit),
  4. tomato - 100 g (2 small),
  5. onions - 50 g (1 head),
  6. greens, sesame seed,
  7. salt, spices.

For refueling:

  • olive oil - 20 ml,
  • wine vinegar - 10 ml,
  • mustard - 5 g.

Preparation time: 10-20 minutes.

Cooking time: 15-20 minutes.

Total cooking time: 30-50 minutes.

Quantity: 4-5 servings.

How to cook grilled vegetables salad: step by step recipe with photo

For baking vegetables, you can use the grill, barbecue, grill pan or special grill. The recipe with the photo will help to prepare a bright fragrant warm salad from grilled vegetables.

Vegetables must first be prepared. Peel the onion and cut into quarters.

Depending on the size, the tomato is cut into four or six sectors.

Eggplant, zucchini, peppers and my tomatoes.

Tip. Zucchini and eggplant must be chosen young, with a thin skin.

We remove the stalk and seeds from pepper. Cut the fruit into small strips.

Zucchini and eggplant cut into rings about 1 cm wide. We do not cut the peel.

We place the eggplant and zucchini rings in a container, salt a little and leave for 15-20 minutes to allow excess fluid to stand out. Then we wash the vegetables.

Lubricate the lattice with oil and put the sliced ​​workpieces on it.

Tip. Pieces should be about the same size to bake at the same time.

We bake vegetables until cooked, turning on a wire rack.

Tip. Effective strips remaining from the grate give a special charm to the finished pieces.

While vegetables are being prepared, in a separate bowl we mix and lightly beat the ingredients for dressing: olive oil, mustard, wine vinegar, spices.

Pour dressing to the fried vegetables, sprinkle with chopped herbs and sesame seeds. Mix gently.

Tip. If you are preparing a meal in nature, then refueling is best done in advance to save time.

Serve a vegetable salad hot to barbecue, baked fish, chicken.

Warm Salad with Vegetables and Mushrooms Recipe

Grilled vegetables cooked with smoke will emphasize the taste of meat or chicken. But a warm salad can also become an independent hearty dish if you cook it with champignons. We offer a simple recipe for such a dish.

Products Used:

  • champignons - 500 g (1 package),
  • eggplant - 500 g (1 large fruit),
  • zucchini - 500 g (1 piece),
  • cherry tomatoes - 10 pieces,
  • bell pepper - 1 piece,
  • olive oil - 30 ml,
  • balsamic vinegar - 10 ml,
  • garlic - 2 cloves,
  • fresh greens
  • salt, seasoning.

Preliminary preparation time: 1 hour.

Cooking time: 10-20 minutes.

Total cooking time: 1.5-2 hours.

Quantity: 8-10 servings.

The advantage of grilling vegetables is frying without using a large amount of oil. This method makes the dish diet, low-calorie. A warm grilled salad with champignons will be an easy and unusual side dish or an independent healthy dinner.

Grilled Vegetable Salad Recipe:

  • The mushrooms are quickly washed in running water and dried with a paper towel. Mushroom caps are freed from a hard skin and pierced with a toothpick in several places.
  • Cooking marinade for mushrooms. Peel the garlic, chop finely and mix with olive oil and salt.
  • Pour the prepared mushrooms with marinade and leave for one hour.
  • My vegetables. We cut the very thick peel of the zucchini. We cut the stalk from the pepper and remove the seeds.
  • Cut the eggplant and zucchini along with slices 0.5-1 cm thick. Salt the vegetables and grill on both sides. Cut into large pieces.
  • Cut the pepper into strips 1-1.5 cm wide.

Tip. To make the salad brighter, you can use yellow fruits.

  • Fry strips of pepper, cherry and champignons, periodically turning.

Tip. It is important to ensure that vegetables are not burnt and do not spoil the taste of the finished dish.

  • Put the grilled vegetables in a bowl, sprinkle with chopped herbs.
  • Season the warm salad with balsamic vinegar and olive oil.
  • Serve the dish warm.

Fragrant grilled vegetables served as a salad

Fragrant vegetables cooked on the grill or barbecue give the picnic a special charm. Crisp with smoke, juicy flesh, effective serving ... We offer yet another recipe for this delicious dish.

Products Used:

  • young zucchini - 1 kg (4 pieces),
  • small eggplant - 1 kg (4 pieces),
  • bell pepper - 0.5 kg (3-4 pieces),
  • onions - 0.3 kg (3 heads),
  • champignons - 0.2 kg (5-6 mushrooms),
  • cherry tomatoes - 0.2 kg (6-8 fruits),
  • green onions - 0.1 kg (6-8 feathers),
  • fresh greens - a bunch,
  • garlic - 1/2 head (8-10 cloves),
  • lemon - 1 piece
  • sea ​​salt, olive oil, black pepper.

Product preparation time: 20-30 minutes.

Cooking time: 40-50 minutes.

Total time: 1-1.5 hours.

Quantity: 8-10 servings.

The recipe requires a little more time, but the result exceeds all expectations. The vegetables are soft and juicy, soaked in smoke. Avoiding the use of spicy marinade makes the dish dietary.

  • We wash and dry the prepared vegetables with a paper towel, finely chop the greens.
  • Garlic, we do not sort into cloves and do not clean. My whole peppers.
  • Zucchini with peel and eggplant are cut along the plates with a thickness of 1.5 cm.
  • We clean the onions and cut into rings, 1 cm wide.
  • The first to put whole peppers on the grill, as they cook the longest. Turn the vegetables until they are browned.

Tip. The dark, slightly burnt, peel of peppers is easily removed.

  • Next, spread the mushrooms and fry until dark golden on both sides.
  • Fry the green onion feathers for no more than 2-3 minutes until soft.
  • We cook garlic on a wire rack without taking the head apart.
  • Next, fry onion rings on both sides, laying them on the wire rack in one layer. With this cooking method, all the bitterness goes away, and the rings become sweet and crispy.
  • Grilling slices of zucchini and eggplant on the grill will take 6-8 minutes.

Tip. It is convenient to turn thin strips, having covered with the second lattice.

Ingredients and How to Cook

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ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically! '>

Total:
Weight of composition:100 gr
Calorie content
composition:
82 kcal
Protein:1 gr
Zhirov:6 gr
Carbohydrates:5 gr
B / W / W:8 / 50 / 42
H 100 / C 0 / B 0

Cooking time: 2 h 20 min

Step cooking

Crush and peel the garlic. Put the cloves in a mortar, add a pinch of salt and zira. Rub into gruel, then, continuing to grind, add a little oil.

Cut the tomatoes and peppers in half (large - into 4 parts), and sprinkle the slices with a mixture of garlic and zira (use no more than half).

Heat the oil in a large frying pan, fry peppers in portions over high heat, and then tomatoes until golden brown.

Wash the lemon with a brush, dry it. Remove the zest with lemon with a fine grater, squeeze the juice.

Pour lemon juice into the oil remaining in the pan, add the remaining garlic paste and salt, warm for 2 minutes. over low heat.

Pour the sauce over vegetables, sprinkle with chili and zest, mix and let it brew for 2 hours at room temperature. Serve sprinkled with cilantro leaves.

Cooking:

  • Wash small tomatoes the size of a plum, multi-colored sweet bell pepper, medium-sized zucchini, and eggplant. Zucchini and eggplant, cut diagonally, into plates, 1 cm thick. Tomatoes and peppers cut lengthwise into four parts each, remove the seed chambers from the peppers.
  • Finely chop the garlic and mix with olive oil, pour the mixture with vegetables. To prepare dressing, chop finely washed parsley, mix with chopped garlic, granulated sugar and balsamic vinegar.
  • Beat the mass with a whisk, pour in olive oil, salt, pepper to taste. Heat a dry pan, fry the zucchini and eggplant, two minutes on each side. Put on paper towels to remove excess fat.
  • Fry tomatoes and peppers, 1.5 minutes on each side, also put on towels. Transfer the cooled vegetables to a dish, pour in the ready dressing, mix. The original salad of fried vegetables is ready.

Fried vegetables can be laid out on green lettuce leaves and optionally sprinkled with lemon juice.

Fried vegetable salad

Today, lovers of a healthy diet are not on my way. And although I myself do not like fatty foods, but, once again, I again wanted to cook this salad, which I allow myself quite infrequently.

Usually it is prepared in the winter: saturated and satisfying, it enjoys constant success. And for refueling you only need soy sauce and a lot of cilantro. My cilantro was not available and I used only dill. The smell was not so saturated, but it didn’t affect the taste. This salad is a kind of substitute for vegetables baked on a fire, because there is a haze aroma in the taste and smell. Vegetables are fried very quickly, so everything must be chopped in advance. Oil for frying must certainly be hot, then vegetables will not absorb a lot of oil.

How to cook "Fried Vegetables Salad" step by step with a photo at home

For a salad of fried vegetables, take eggplants (not too large), tomatoes, sweet peppers of different colors, soy sauce, dill, green onions, garlic, vegetable oil.

Pepper, peel and cut into large slices.

Peel the eggplant in strips or leave it unpeeled. Cut into large slices.

Tomatoes are also chopped coarsely. Remove excess juice and seeds.

In hot oil, deep-fried fry the eggplant in two stages, constantly turning. It is better to have a deep bucket with a lid for this purpose. Put eggplant on a napkin. Wipes need to be changed after each batch of fried vegetables.

Transfer each batch of fried vegetables to a salad bowl. Sprinkle with finely chopped garlic (1 clove was enough for me) and pour soy sauce on a teaspoon. This should be done while the vegetables are still hot. The smell is breathtaking.

Fry the pepper very quickly in hot oil and put on a napkin. It is convenient to do this if you cover the ladle with a lid so that the oil does not splatter, as the pepper is very juicy and contains a lot of liquid. Enough for 2 minutes.

Add the fried pepper to the eggplant, again sprinkle with garlic and pour soy sauce, a little.

Coarsely chopped tomatoes, too, quickly fry in hot oil, always with the lid closed. Enough for 1 minute. Put the tomatoes on a napkin.

Put all the vegetables together.

Chop salad, dill or cilantro, green onion.

Sprinkle the finished salad with herbs and mix.

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