Grilled vegetables

INGREDIENTS

  • 6 medium potatoes
  • 4-6 sweet peppers
  • 2 medium zucchini
  • 2 small eggplant
  • 18 cherry tomatoes (preferably on a branch)
  • 2 cloves of garlic
  • sprig of basil
  • 1 cup vegetable oil

For the sauce:

  • 100 g butter
  • salt pepper
  • 100 g capers
  • 1 pickle
  • 2 cloves of garlic
  • 2 stalks of green onions
  • 2 branches of dill

STEP-BY-STEP COOKING RECIPE

Step 1

Photo of the recipe: Grilled vegetables, step number 1

Peel and chop the garlic. Wash and dry the basil. Remove the leaves from the stem and chop finely.

Step 2

Photo of the recipe: Grilled vegetables, step number 2

Add garlic and herbs to oil. Season with salt and pepper, mix well.

Step 3

Photo of the recipe: Grilled vegetables, step number 3

Wash all vegetables. Cut each potato in half, place the halves on slices of folded twice the foil. Lubricate with cooked oil, tightly wrap and put on the grill of a preheated grill or in hot coals. The potato will be ready in about 30 minutes.

Step 4

Photo of the recipe: Grilled vegetables, step number 4

Peppers cut into 4 parts, removing the core. Cut zucchini and eggplant into thin longitudinal plates. Grease peppers, zucchini, eggplant and tomatoes with the remaining oil and grill, often turning over, 5-7 minutes.
Make the sauce. Finely chop the capers and pickles. Peel and chop the garlic. Wash, dry and chop greens. Heat the oil to room temperature. Add prepared ingredients and beat with a whisk.




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Cooking time

30 minutes

Servings Per Container

6

Cooking difficulty

easy

Vegetarian

Technology

Source

“School grocery store”

No 11 (205) June 2012

Table of weights and measures


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