Grilled vegetables are extraordinarily tasty and aromatic. In addition, they are also very useful. But it is important to pre-marinate them. This can be done according to one of several recipes.
Spicy recipe
This recipe is recommended for grilled vegetables to have a savory taste. For the marinade you will need:
- basil - 1 tbsp. l.;
- salt - 1 tsp;
- white wine vinegar - 2 tbsp. l.;
- olive oil - 50 g;
- garlic - 2 cloves;
- black pepper - 6 peas;
- soy sauce - 2 tbsp. l.
First of all, you need to cut 1.5 kg of vegetables (tomatoes, zucchini, peppers, mushrooms and others). It is advisable to make slices of the same thickness so that they are all evenly marinated. Then they are transferred to an enamel pot.
Take a bowl and combine the oil, vinegar, basil and sauce in it. Peel and cut the garlic into small pieces. Transfer it to a bowl, add black peppercorns and salt. Mix all the ingredients thoroughly, it is necessary that the marinade has a uniform consistency. Then pour over the chopped vegetables and let it sit for 5 hours.
Vegetables marinated "balsamic"
Vegetables according to this recipe are aromatic and spicy. To prepare them you will need the following:
lemon - 1 pc.;
balsamic vinegar - 3 tbsp. l.;
sugar - 2 tsp;
soy sauce - 2 tbsp l.;
olive oil - 5 tbsp l.;
garlic - 4 cloves;
black pepper - 1 tsp;
chili pepper - 2 pcs.
Take 1 kg of any vegetables and cut into medium pieces. Fill them with 2 tbsp. tablespoons of oil and leave for 15 minutes. Meanwhile, chop the garlic and chilli finely. Fry these ingredients in the remaining vegetable oil for 5 minutes. Then add soy sauce, vinegar, lemon juice and spices. Stir it all together and bring to a boil. Pour the prepared marinade over the vegetables and leave in a cool place for 3 hours.
Classic recipe
In addition to the main vegetables, prepare the following ingredients:
- olive oil - 40 ml;
- garlic - 2 cloves;
- soy sauce - 4 tbsp. l.;
- lemon - 1 pc.;
- tomato juice - 50 ml;
- capsicum - 1 pc.;
- onion - 1 pc.;
- salt - 2 tsp.
- ground black pepper - 3 tsp.
Cut cooked grilled vegetables into cubes or slices and transfer to a saucepan. Then chop the capsicum and garlic. Fry them over low heat for 5-7 minutes, adding olive oil to the pan. Peel the onion and cut into rings. Squeeze the juice out of the lemon. Add tomato juice and soy sauce to a skillet, bring to a boil, season with salt and pepper. Turn off heat, put onions in there and add lemon juice. Stir all the ingredients and pour over the chopped vegetables with the prepared marinade. Leave them in the refrigerator for 3 hours.
