Grilled vegetables can be cooked not only on the grill, but also at home in the oven in the appropriate mode. The dish does not lose its taste from this, and you have a hearty, low-calorie lunch.
It is necessary
- - 1 zucchini
- - 2 small eggplants
- - 3-4 medium-sized onions
- - 1 carrot
- - 4-5 tomatoes
- - 0.5 kg of potatoes
- - 1 kg chicken meat
- - salt
- - pepper
- - spices
- - vegetable oil
- - non-stick form
Instructions
Step 1
We need a young zucchini. Such that the skin is tender, and there are no seeds inside. We cut it into half rings. The pieces should be 0.5 cm thick.
Step 2
Cut 2 small eggplants in the same way. Eggplants should be selected in a dark color with a glossy surface, ripe, without seeds.
Step 3
Onions and carrots are next. We wash all the vegetables, clean them. Cut the onion with a large feather, otherwise it will simply burn out. Three carrots on a very coarse grater, in cubes. Can be cut into rings or half rings with a knife.
Step 4
Then we chop the tomatoes. Grilled tomatoes are meaty. The less juice they contain, the better. We cut it arbitrarily, it can be rings or larger pieces.
Step 5
Young or just small potatoes, wash, peel. We leave it intact. If there are no small root crops, you can cut the large potatoes into slices.
Step 6
Cut the chicken into portions.
Step 7
We put all vegetables and meat in a non-stick form. The form must be large, as vegetables and meat must be fried from all sides. Sprinkle with vegetable oil. Then you need to salt and pepper to taste. Add spices. You can use universal seasonings. Dried garlic, coriander, sweet paprika, and caraway go very well with vegetables and meat. Turmeric will give vegetables a golden color and original taste.
Next, put the dish with vegetables and meat in the oven for 40 minutes at a temperature of 210 degrees, on the "grill" mode. After 40 minutes, the vegetables are ready to grill.
