STEP-BY-STEP COOKING RECIPE
Porcini mushrooms to clean, wipe with a damp sponge. Cut each mushroom in half. In a bowl, mix 1 tbsp. l soy sauce with 1 tbsp. l vinegar and chopped green onions. Put the mushrooms in the resulting marinade for 15 minutes.
Peel the carrots, cut along in half. Lower for 2 minutes. in boiling water, remove with a slotted spoon and pat dry.
Wash the zucchini, cut lengthwise into 4 parts. With a knife, make cuts in the form of a mesh on the skin.
Leek wash, dry. Cut green leaves, leaving the tips 5 cm long. Peel the corn from the leaves and cut into 3 cm thick mugs. Peel the onions, cut them into quarters.
Put carrots, zucchini, leeks, onions and corn on a well-heated grill. Sprinkle with half vegetable oil, cook for 5 minutes. Turn over and fry for another 3 minutes. Transfer to a dish.
Wash the peppers, cut them into quarters (no need to remove the core, the seeds will give the grill a special aroma). Put peppers and mushrooms on the grill, sprinkle 1 tbsp. l oil, cook for 7 minutes. Turn over and fry for another 5 minutes. Salt, pepper, sprinkle with the remaining oil and vinegar, transfer to a dish. Sprinkle vegetables and mushrooms with pine nuts.