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Grilled vegetables. Source: pexels
With the first rays of spring sunshine, people begin to dream of an outdoor picnic with barbecue and grilled vegetables. And with the arrival of a real warm spring, they begin to realize these dreams.
Food blogger Lisa Hlinska shared on her Instagram how to grill vegetables so that they turn out tasty, juicy, and flavorful. As it turned out, the secret is in the marinade.
Ingredients
- Eggplant
- Zucchini
- Tomatoes
- Bell pepper
- Onions
- Mushrooms
- Corn
- Oil
- Salt
- Garlic
How to cook
1. Wash all the vegetables.
2. Zucchini and eggplant into circles or strips 2 cm thick.
3. Tomatoes and mushrooms can be baked whole.
4. It is better to bake bell peppers of the "kapi" variety whole.
5. Boil the corn and slice it into 4-5 cm thick.
6. It is better to choose small onions and cut them in half or into 4 parts.
7. Prepare the marinade. Mix the oil with the squeezed garlic.
8. Coat the vegetables with the oil and leave for 15 minutes.
9. It is better to add salt immediately before cooking or immediately after.
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