Vegetables on the electric grill. Recipes with photos, marinades, how much to cook at home

If it’s time to get ready for a picnic or your favorite dacha, you’ve already prepared meat for barbecue, fresh vegetable salads, snacks, but you want something else tasty, then I’ll give you an absolutely winning idea - vegetable barbecue. A shish kebab made from champignons fried on the grill will become a bomb on your table. And it won’t just be mushrooms strung on skewers and fried to a crisp, we will marinate them, add spices and make them into a full-fledged, aromatic and amazingly tasty dish.

How to properly cook vegetables on the grill

A wide variety of vegetables can be baked as a whole (cleaning them later and cutting them, as for preparing ajapsandal), or skewered, after cutting them into small portioned pieces. You can pre-marinate (sometimes simple spices with sunflower oil are enough). It’s better to top it with aromatic dressing or sauce after cooking.

A few tips for roasting vegetables - grilling on the grill

As a rule, vegetables are baked after preparing kebabs, when the coals are barely smoldering and the heat is not intense. Well, if they burn strongly, the coals can be extinguished with water or sprinkled with coarse salt. If these rules are ignored, the vegetables will be severely burned on the outside and may remain raw on the inside;

Small potato tubers, zucchini, sweet bell peppers, zucchini and zucchini, onion and garlic halves, juicy tomatoes, mushrooms, corn cobs are ideal for baking;

It is best to serve vegetables whole, on a large platter, decorated with lettuce leaves. Or peel them and make a spicy salad out of them. Thick sour cream with squeezed garlic cloves and chopped fresh herbs works well as a sauce. Tomato or cheese sauce will go well with many vegetables.

Marinade for vegetables baked on coals

Before cooking, it is advisable to keep the vegetables in the sauce for a while. For example, for any mushrooms, ordinary mayonnaise (can be replaced with thick sour cream), salt, black pepper and Provençal herbs is ideal. Most vegetables only need to spend 20 to 35 minutes in the sauce until they are completely saturated and infused with the flavor of the marinade.

There are several liquid bases on which marinades are based:

• Vegetable oil;
• Mayonnaise or sour cream;
• Soy sauce;
• Wine, beer or fruit juice;
• Mineral water and vinegar, lemon juice.

As seasonings you can use:

• Honey and mustard;
• Onion and garlic;
• Red (hot) and freshly ground black pepper;
• Thyme and rosemary;
• Dill and parsley, basil;
• Sweet or smoked paprika;
• Thyme, mint, sage;
• Ready-made spices and seasonings.

Recipe for vegetables with balsamic marinade on the grill

Grilled vegetables on the grill (the recipe with balsamic marinade is distinguished by the special aroma of the dish) can be marinated not only before cooking, but also after, and the taste of the dish only becomes brighter.

What ingredients will you need?

To prepare grilled vegetables you will need:

Grilled vegetables on the grill.
Recipe with balsamic marinade on the grill. If desired, you can use zucchini instead of eggplants, and you can also add carrots (2 pcs.) and onions (2-3 pcs.) baked on the grill.

Step-by-step cooking process

The sequence of steps for preparing vegetables with balsamic marinade:

1. Cut the bell pepper into 2 or 4 parts.
2. Cut the eggplants into slices (lengthwise) about 1 cm high. If zucchini is used, then they also need to be cut into slices.
3. If the recipe includes carrots and onions. Then the peeled carrots need to be cut into plastics 0.7 cm high. And the peeled onions should be cut into circles about 1-1.2 cm high.
4. Prepared vegetables need to be placed in a deep container. Salt (1-2 g) or sprinkle them with soy sauce (about 15 ml) and olive oil (50 ml). Leave to soak for about 5-10 minutes
5. Then the vegetables must be fried one by one on a wire rack and placed in a flat dish.
6. After this, you need to prepare the marinade: pour olive oil into the frying pan and add garlic, cut into slices or medium-sized cubes. Fry for about 5 minutes over moderate heat; Next, you need to add hot and ground pepper, Provençal herbs and coriander to the pan. Mix well; then immediately add balsamic vinegar, lemon juice and salt/soy sauce. Bring contents to a boil. Immediately remove the pan from the heat.
7. Next, pour the hot marinade over the grilled vegetables, carefully mix the ingredients so that the sauce covers them completely.
8. Place the dish with the contents in a cool place for about 2-3 hours.

Ready grilled vegetables under the marinade can be laid out on a flat dish in this way: put a bell pepper in the shape of a circle in the center, and then arrange eggplant slices in the form of petals. If onions and carrots were also fried, then they can be used to decorate the edge of the dish. Drizzle the remaining sauce over the ingredients and sprinkle with chopped fresh herbs.

Vegetable kebab on the grill

Ingredients:

• zucchini – 1 pc.
• eggplants – 2 pcs.
• bell pepper – 2 pcs.
• tomatoes – 3-4 pcs.
• onions – 2 pcs.
• champignons – 10 pcs.
• olive oil (or vegetable) – 3-4 tbsp. l.
• spices
• parsley
• dill
• basil

How to cook?

1. Wash all vegetables (eggplant, peppers, tomatoes, onions) and cut into not too thin rings. Finely chop the greens. You can cut the mushrooms in half if they are large. If you wish, you can cook them whole.
2. Marinate the vegetables in a mixture of olive oil, spices, chopped basil, dill, parsley and leave them for at least an hour (stir the ingredients periodically, as the marinade may settle to the bottom of the bowl and not all vegetables will marinate equally).
3. Cook vegetable skewers on the grill or on a previously built fire.

General principles for grilling vegetables

The essence of the process of grilling vegetables is to fry them without the use of utensils. Ripe fruits are placed on a special grill, which is then placed over an open fire, coals, or a frying surface is used.

For frying you can take:

• zucchini;
• zucchini;
• pepper;
• tomatoes;
• corn;
• potato;
• onion;
• eggplant;
• pumpkin;
• asparagus;
• mushrooms;
• broccoli;
• cauliflower.

It is recommended to cook seasonal vegetables, as they contain the maximum amount of vitamins.

Shish kebab of vegetables with Adyghe cheese

Ingredients:

• zucchini – 2 pcs.
• eggplants – 2 pcs.
• tomatoes – 3-4 pcs.
• sweet pepper – 2-4 pcs.
• Adyghe cheese – 400-500 g
• vegetable oil (olive oil)
• ketchup (we recommend homemade tomato paste)
• salt

How to cook?

1. Wash the vegetables well. Cut zucchini, eggplant and tomatoes into rings, pepper and Adyghe cheese into large cubes.
2. Place all ingredients (except tomatoes) in a large bowl, sprinkle with salt and olive oil, then mix well.
3. Thread vegetables onto skewers or wooden skewers in any order, placing cheese and tomatoes exclusively between the zucchini and eggplant rings.
4. Cook the proper shish kebab on the fire until the vegetables become soft.

Delicious kebab with corn

Ingredients:

• zucchini – 230 g
• champignons – 500 g
• sweet corn on the cob – 300 g
• cherry tomatoes – 300 g
• olive oil – 100 g
• garlic – 10 g
• young onion
• dill
• spices

How to cook?

1. The day before, wash and finely chop the herbs and garlic. Then mix all the ingredients and season with olive oil and spices.
2. Cut zucchini and corn into rings.
3. Thread the vegetables onto wooden skewers or skewers in the following order: champignon, corn, tomato, zucchini, champignon.
4. Cook the dish on the grill or fire, turning the vegetable skewers from time to time so that they cook evenly.

Onion marinade

It turns out you can also make shish kebab from onions. Baked over coals, it is surprisingly tasty; it can be served not only with meat, but also as an independent dish.

To pickle onions, you will need the following ingredients:

• dry wine (white) – half a glass;
• salt and ground pepper - to taste;
• thyme - a couple of sprigs.

Chop thyme and add to white wine. Cut the onions into four parts, sprinkle with salt and pepper, place in wine, and keep in a cool place for two hours. After this, string the pickled onion quarters onto skewers and place on the grill.

Onions can be marinated in soy sauce with spices or sprinkled with olive oil and sprinkled with your favorite seasonings.

Delicious and quick eggplant on the grill with onions and garlic

Eggplant with onions and garlic is a stand-alone dish, but also goes well with fried meat and sauce.

The recipe follows.

What ingredients will you need?

Grilled eggplants are prepared with the following ingredients:

You can also use zucchini instead of eggplant.

Step-by-step cooking process

Cooking eggplants with onions and garlic on the grill is done step by step:

1. Squeeze the garlic cloves through a press into a medium-sized container, add olive oil and salt. Mix well. After this, you need to add ground black and hot pepper. Mix again.
2. Then the onion needs to be cut into small cubes. Place the onion in a container with the garlic mixture, and also add Provençal herbs. Stir until ingredients are evenly distributed.
3. Eggplants must be cut lengthwise into 2 equal parts. And also make 3-4 cuts along the core of each eggplant. This will allow the ingredients to be better saturated with spices.
4. Then the eggplants must be thickly coated with onion-garlic sauce. Leave to soak for about 5-7 minutes. It doesn't take longer because eggplants can produce a lot of juice.
5. After this, the eggplants need to be placed on the grill and cooked for about 20-25 minutes.

Place the finished dish in a flat dish, you can sprinkle with chopped fresh herbs and pour over mayonnaise or sour cream.

With mustard

For this marinade you will need:

• ½ lime (you can also use lemon, but the taste will be different);
• three tablespoons of vegetable oil;
• two tablespoons of water;
• two cloves of garlic;
• a spoonful of Dijon mustard;
• two branches of basil;
• pepper;
• salt.

Crush the garlic, squeeze the juice out of half a lime, pick the leaves from the basil branches and chop finely. Combine all ingredients and add prepared vegetables to the marinade. Cover the saucepan and shake to distribute the sauce evenly. Leave to marinate for an hour or two.

Vegetable kebab “Multi-colored”. Ingredients

This dish will delight you not only with its taste, but also with its bright appearance. Vegetable kebab on skewers will look especially impressive if you make it from multi-colored vegetables. The ingredients for this dish are listed below.

For the kebab:

• cauliflower - twenty inflorescences;
• Brussels sprouts – twenty pieces;
• sweet pepper (different colors) - two pieces;
• tomatoes - five pieces;
• onions - five pieces.

For the sauce:

• mayonnaise – 250 grams;
• gherkins – 100 grams;
• black pepper (ground) - to taste.

Recipe for marinade with soy sauce for juicy grilled vegetables

If the decision to fry vegetables did not come spontaneously, but was planned in advance, then they can be marinated in the same way as meat and aged for several hours.

I’ll show you the example of zucchini and the same mushrooms, which are still not vegetables, but are almost always cooked together.

We will prepare the marinade at the rate of 500 g of zucchini and 500 g of champignons.

For the marinade you will need:

• Vegetable oil - 6 tbsp.
• Soy sauce - 6 tbsp.
• Provençal herbs - 2 tsp.
• Garlic - 8 cloves
• Lemon - half

Preparation:

1. Mushrooms need to be marinated separately from other vegetables, so put the zucchini cut into rings in one bowl and the mushrooms in another.
2. In the third bowl, prepare the marinade by mixing Provençal herbs with soy sauce and vegetable oil. Add chopped garlic with a garlic press and squeeze out lemon juice. Mix and pour it in equal portions into a bowl with zucchini and mushrooms. Mix again and place the vegetables in separate containers with a lid.
3. We also pour the marinade remaining in the bowls into a container.
4. Close the containers and either leave them at room temperature for 3 hours or put them in the refrigerator overnight. Depends on how far in advance you started preparing.
5. It is most convenient to fry such vegetables on a double closing grill. And, of course, separately. Bon appetit!

Vegetables with mushrooms and soy sauce

Ingredients

If you are tired of the same set of vegetables for the electric grill, diversify it with this recipe:

1. Bell pepper - 1 piece;
2. Champignons - 6 pieces;
3. Pumpkin - 50 grams;
4. Carrots - 50 grams;
5. Cherry tomatoes - 4 pieces;
6. Onions - 2 young onions;
7. Garlic - 2 cloves;
8. Thyme - 30 grams;
9. Soy sauce - 100 grams.

Preparation

How to cook vegetables on an electric grill at home? We wash all the vegetables. We peel the bell pepper from the base and core, cut it into the flattest pieces so that they are as uniform as possible. Peel the carrots and cut them into slices of equal thickness. It is better to introduce a single standard for all vegetables - 0.5 cm. This will make it easier to combine them on one plate when frying. We do the same with pumpkin, cabbage and mushrooms (we just cut the very small ones in half). Remove the rhizome from the onion and leave only the juicy young heads.

Prepare the marinade for grilled vegetables: mix the sauce, thyme, and minced garlic. Pour the vegetables into containers with this mixture, stir and marinate for half an hour at room temperature.

We preheat the grill: either bring it to a temperature of 200 degrees, or select the “Sandwich” mode, or be content with the universal temperature of 220. First, place mushrooms, tomatoes and cabbage on the grill. If the panels are large, you can squeeze in pepper too. 6-7 minutes is enough. Then wipe the grill with a paper towel and arrange the carrots, onions and pumpkin. The conversation with them is just as short - 6-7 minutes. Serve with homemade BBQ sauce.

Step-by-step recipe - kebab with zucchini, mushrooms and peppers.

If you would like to prepare some light snack, then this delicacy is exactly what will decorate the table and give you pleasure. These kebabs are especially popular with those who have given up eating meat.

Vegetables acquire their excellent taste thanks to a special marinade of spices and garlic, which plays the most important role here. To cook kebabs on skewers in the oven from vegetables you will need the following set of products:

• Fresh champignons – 15-16 pcs.;
• Young zucchini – 1 piece;
• Pumpkin – 150 g;
• Red onion – 1 small head;
• Sweet bell pepper – 1 pc.;
• Garlic – 6-7 cloves;
• Spices: dried basil, ground cumin, ground black pepper;
• Vegetable oil – 2-3 tbsp. spoons;
• Salt to taste;
• Bamboo skewers.

Cooking:

1. Since the zucchini is young, it is not necessary to peel it; just chop it into rings about 0.5 cm thick.

2. The pumpkin needs to be cut into large cubes (3*3cm), after removing the seeds.
3. Peel the onion and chop into rings.
4. Separate the stalk from the pepper, remove the internal partitions and seeds, and cut into wide square slices.
5. It is better to take small or medium-sized champignons for baking on skewers. Large ones are also suitable, they can be divided into halves or quarters, but the beautiful aesthetic appearance will be a little blurred; after all, whole mushrooms look more beautiful.
6. Now let's start preparing a special aromatic marinade. In a deep container, combine the spices indicated in the recipe, vegetable oil (ideally olive), and chopped garlic
7. Place the chopped vegetables in the marinade, mix well, and leave for a few minutes.
8. Place the pickled pieces on skewers in a chaotic order and add salt. It is desirable that the vegetables fit tightly to each other so that the structure is reliable and nothing falls apart.
9. Set the oven temperature at 200 degrees.
10. Each bamboo skewer with its contents must be wrapped in foil and placed on a baking sheet. In this form, place the dish in a preheated oven for 10-15 minutes.
11. After this time, carefully unfold the foil and bake the kebabs for a few more minutes until the vegetables are golden brown.
12. The kebab in the oven on skewers with vegetables in the oven is ready and ready to be served. By the way, this dish can be prepared on an open grill or on a home air fryer, but in this case there is no need to wrap the skewers in foil. Bon appetit!

Zucchini with thyme

Electric grilled vegetables, recipes for which come in numerous variations at home, can be prepared with the addition of thyme. This spice goes especially well with zucchini.

The result is a light, satisfying, healthy treat. Such zucchini will be an excellent side dish for meat cutlets, chops, and shish kebab.

What ingredients will you need?

For the dish you need to take:

• young zucchini – 1 piece;
• olive oil (cold pressed) – 2.5-3 tbsp. l.;
• dried thyme – ½ tsp;
• salt pepper.

It is advisable to choose a long, even zucchini to get neat, beautiful pieces. It is worth choosing a vegetable that has miniature soft seeds. Vegetable oil can also be used. But it is with extra virgin olive that the treat will work best.

Step-by-step cooking process

Cooking steps:

1. The zucchini must be thoroughly rinsed with running ice water and wiped with a towel.
2. Afterwards the vegetable will need to be cut. It's best to do this at an angle for neat, tasty pieces. The thickness of each should be approximately ½ cm.
3. The prepared zucchini pieces should be placed on the board. In this form, it is especially convenient to sprinkle them with fine non-iodized salt and spices. Definitely thyme.
4. So that the spices do not immediately fall off the vegetables, but stick well during cooking, it is advisable to pat the top of the preparations with your fingers, as if driving the dry ingredients into the zucchini. After turning the pieces over, the steps must be repeated.
5. One side of the zucchini circles will need to be coated with oil. She should place the vegetable preparations on the grill. The device will first need to be warmed up very well.

6. After frying one side, you can grease the other with oil and fry it in the same way. You need to wait until the grill marks appear on the vegetables. Approximately 1.5 minutes will be required for each side when frying. The best taste comes from quick frying. Do not let vegetables become soft.

When cooked correctly, zucchini turns out crispy. You can transfer them to a plate and serve. The sweetness of the squash goes well with the thyme. To make the taste of the treat brighter and more interesting, the vegetables should be coated with lemon juice, soy sauce or balsamic vinegar before oiling. For lubrication it is convenient to take a silicone brush.

Rules for serving dishes, decoration

Pieces of rosy zucchini are delicious to fill pita with. You can eat it on its own or with stewed pork as a light side dish.

Grilled vegetables in honey marinade

INGREDIENTS

• 500–700 g of your favorite vegetables
• 200 g champignons
• 4–5 tbsp. l. honey
• 2 tbsp. l. soy sauce
• 2 tbsp. l. mustard
• 3–4 clove inflorescences
• 3–4 tbsp. l. vegetable oil
• salt to taste

Cooking:

1. Rinse the vegetables and mushrooms thoroughly. If they look limp, then before marinating, cover them with water and let them sit for one hour. To prepare this delicious marinade, put all the ingredients in a bowl and whisk them until smooth.
2. Chop the vegetables and mushrooms and place them in a clean bag. Pour marinade over them, seal the bag and shake well. Leave to soak for 15–30 minutes. Bake vegetables for 10 minutes on each side. This is a delicious snack to accompany alcohol.

Assorted sweet peppers and zucchini

You can eat vegetables on an electric grill even if you are on a diet. For this, different recipes for preparing treats at home are suitable. It is best to take a varied assortment of vegetables at once. The more products it includes, the healthier and tastier the dish will be. You should definitely take some sweet peppers as a treat. You can use not only red, but also yellow and orange. The dish prepared according to the recipe published below has a calorie content of approximately 49 kcal per 100 g.

And his BJU:

What ingredients will you need?

For the dish you need to take:

• eggplant, sweet pepper, zucchini - 1 pc.;
• salt, spices, oil.

The eggplant should be small. Approximately 2-2.5 tbsp of oil will be enough. l. From the specified amount of products you will get approximately 3 servings of treats.

Step-by-step cooking process

Vegetables on an electric grill, recipes for which can be changed at home to taste, are prepared according to the following algorithm:

1. It is important to thoroughly rinse all vegetables specified in the recipe. Then you can chop them into pieces. Zucchini and eggplant should be cut into rings.

2. The optimal thickness for them is approximately 1 cm. It is convenient to chop the pepper into slices, having previously removed partitions, seeds, and all excess from it.
3. The resulting eggplant pieces are placed in a large bowl. Be sure to add salt to them and allow time for the vegetable to release liquid. Afterwards, rinse with clean water. This step is necessary to rid the eggplant of bitterness.
4. The remaining vegetables should also be immediately sent to a bowl and salted. You can add your favorite spices at this stage. For example, spice mixtures made specifically for vegetables. There is no need to leave these products to release juice.
5. Prepared eggplants can be mixed with other vegetables. This is where the oil goes. After thorough mixing, leave the mixture for about a quarter of an hour.
6. While the vegetables are marinating, preheat the grill thoroughly. It is optimal to set the temperature to approximately 220-230°.
7. Then you can place the vegetable pieces on the panel of the device. The first thing to cook is zucchini and eggplant. 4.5-5 minutes will be enough for them. You need to close the grill with a lid. It is convenient to set a timer. If you select the open grill mode, then after 5 minutes you will need to turn the vegetable pieces over and leave them for the same amount of time.
8. The peppers will need to be fried a little longer. He will need 6.5-7 minutes. You also need to cook the pepper on both sides.

Already fully fried vegetables can be immediately served warm or hot.

Rules for serving dishes, decoration

Serving prepared vegetables tastes best with a variety of sauces. The easiest way is to top them with soy sauce or teriyaki. Sweet and sour ready-made sauce will fit perfectly into the dish. By the way, you can eat the treat as an independent lunch. In this case, it should be served with soft fresh bread and boiled new potatoes. The latter should first be sprinkled with chopped dill and parsley.

Grilled vegetables in classic marinade

INGREDIENTS

• 500–700 g of your favorite vegetables
• 200 g champignons
• 1 lemon
• a couple of sprigs of basil
• rosemary
• 3–4 cloves of garlic
• 50 ml vegetable oil
• salt to taste

Cooking:

1. Rinse the vegetables and mushrooms thoroughly. If they look limp, then before marinating, cover them with water and let them stand for one hour.
2. Start preparing the marinade for vegetables. Squeeze the juice of one lemon into a bowl. Wash the basil and rosemary and chop them finely. Pass the garlic through a press.
3. Add garlic, herbs, salt and vegetable oil to lemon juice.
4. Chop the vegetables and mushrooms and place them in a clean bag. Pour marinade over them, seal the bag and shake well. Leave to soak for 10-30 minutes. You can thread the vegetables onto skewers or put them in a net and bake them like a barbecue. Bake them for 10 minutes on each side.

Grilled vegetables in wine marinade

INGREDIENTS

• 500–700 g of your favorite vegetables
• 200 g champignons
• 1 glass dry white wine
• 2 onions
• 2–3 bay leaves
• 2–3 tbsp. l. vegetable oil
• ground black pepper to taste
• salt to taste

Cooking:

1. Rinse the vegetables and mushrooms thoroughly. If they look limp, then before marinating, cover them with water and let them stand for one hour.
2. Pass the onion through a meat grinder or chop using a blender. Add bay leaf, onion puree, ground black pepper, sunflower oil and salt to white wine.
3. It is better to take a little salt. Mix everything well and the marinade is ready. Chop the vegetables and mushrooms and pour them into a clean bag. Pour marinade over them, seal the bag and shake well. Leave to soak for 20–40 minutes.
4. Bake vegetables for 5-10 minutes on each side. They turn out very juicy and have an unusual taste. By the way, with such grilled vegetables you get a very tasty pizza.

Potatoes with a layer of lard on the grill

Grilled vegetables with lard are very juicy and have a meaty flavor. This recipe can be used in the absence of meat ingredients.

At the same time, the calorie content is about 100 kcal, thanks to cooking on the grill.

What ingredients will you need?

To prepare grilled potatoes with lard you will need:

To ensure that the potatoes are completely baked, it is important that there is good heat in the grill.

Step-by-step cooking process

Cooking potatoes with lard is done step by step:

1. Cut the lard into squares measuring 5x5 cm and about 2 cm high. If fresh lard is chosen, then each square must be rubbed with a mixture of salt and pepper and left to soak for about 20 minutes.
2. The potatoes must be pierced shallowly with a knife in 5-8 places and then rubbed with potato spices. Also leave to soak for about 20 minutes.
3. Then you need to alternately place potato tubers and pieces of lard on the skewer.
4. To make the dish more juicy, wrap the skewer with the filling in foil and put it on the grill to cook for about 30 minutes. In this case, the skewer must be turned over every 4 minutes. After 30 minutes, remove the foil and fry the ingredients until the potatoes are ready. To check, you need to pierce the potatoes with a knife. If it goes in easily, then the dish is ready. When cooking in foil, the lard may melt completely and most of it will be absorbed into the potatoes.
5. If there is no foil, place the skewer on the grill and cook until the potatoes soften. It is important to turn the skewer in a timely manner. The average cooking time for small potatoes is about 20 minutes.

For serving, it is recommended to serve shish kebab or classic ketchup. Additionally, the dish can be decorated with fresh or pickled cucumbers.

Vegetable kebab with lard

Another way you can diversify your vegetable kebab is by adding pieces of lard to it. This option will surprise guests and diversify tasty, but a little boring dishes.

Prepare the following products:

• six large eggplants;
• tail fat - approximately 300 grams;
• ground cumin;
• black pepper and salt.

Cooking time: 30-40 minutes.

Calorie content of the dish: 210 calories per 100 grams.

To prepare, do the following:

1. First, wash the eggplants and cut them into slices no more than 1.5 cm thick. Salt them.
2. Secondly, after 20 minutes you need to blot the eggplants with a paper towel. During this time, the salt will draw out all the bitterness from the vegetables.
3. Third, cut the fat into squares the size of eggplant pieces and stuff them into the vegetables. Rub the resulting stuffed pieces with cumin and pepper.
4. Fourthly, you need to thread the vegetables onto a skewer. It is recommended to use a triangular skewer. It will not allow the vegetables to slip off.
5. Fry the dish over hot coals until the skin completely darkens. Any fire that may appear from the melting peel is extinguished with water.
6. The dish must be served hot. It wouldn’t hurt to supplement it with Armenian lavash or greens.

Appetizing fried potatoes

Potatoes with lard, fried over a fire
In addition to the well-known childhood recipe for baking jacket potatoes in coals, you can take the opportunity to create a very satisfying and attractive dish by adding lard to it. This technique is accessible and concise: potatoes are cut into thin circles, making sure that they have the same thickness.

The slices are strung on skewers, alternating with small pieces of lard, this structure is wrapped in foil and laid out on hot coals. After 20 minutes, remove the shell and install the skewers in the standard way so that the potatoes are ready.