5 most delicious recipes for cooking vegetables at the stake

If you want to cook vegetables at the stake, do not forget about the summer marinade with herbs: it will help to create a side dish or an independent dish of peppers, eggplant, tomatoes, potatoes with a spicy aftertaste and an ideal consistency. We offer interesting recipes that are easy to execute and perfect for a picnic in nature or relaxing in the country.

Stew in a cauldron at the stake

Vegetables stewed in a cauldron will find a pleasant smell of haze if you install the container on a grill or stand directly above the fire.


  • onions, eggplant and bell pepper (preferably red and yellow), 2 pcs.;
  • 8 tomatoes;
  • 4 medium-sized potatoes;
  • 5 cloves of garlic;
  • 1 carrot;
  • a quarter cup of vegetable oil;
  • as much fresh greens as possible - parsley, cilantro, dill, basil;
  • spices - cumin, hops-suneli, ground black pepper, optionally hot pepper pod;
  • salt to taste.

Sliced ​​eggplant is soaked for 15 minutes in cold salted water and washed to remove bitterness. Dice all the vegetables, chop the garlic finely, scald the tomatoes to make it easier to peel.

Oil is poured into a cauldron heated over a fire, fry the onion until golden, then add potatoes, salt, caraway seeds and black pepper, stir, with an interval of 5 minutes, sweet pepper and eggplant are introduced. When the latter is almost ready, the fire needs to be extinguished and the dish is further simmered on hot coals. Pour water into the cauldron to the middle of the stew level and mix, stew until the potatoes become soft.

Then add tomatoes, zucchini, herbs, garlic to the dishes, continue cooking under a closed lid for 5-10 minutes. The dish is ready, it can be consumed on its own or as a side dish for sausages from a campfire or barbecue.

Armenian vegetables

This recipe for a juicy spicy salad is extremely easy: you need to plant whole fruits on skewers and bake evenly until golden brown. Peeling off the softened vegetables, chopping into large pieces, flavored with lemon juice, spices and oil, served to the table. For roasting on the grill, eggplants and sweet peppers in a ratio of 1: 1 are great, their taste is perfectly shaded by garlic and red onions, cilantro.

Armenian vegetables at the stake

Bell pepper can be used as the basis for an independent dish, this dietary product contains an impressive vitamin supply, tastes good and cooks very quickly. For an original vegetable snack, you need to bake 5-6 pieces, peel them and season with homemade sweet and sour sauce of rice vinegar, sugar, a handful of chopped parsley, vegetable oil, crushed garlic.

Grilled vegetables

The fruits, fried on a lattice, form a fantastically delicious side dish, moreover, from additives, you only need a pinch of salt and a couple of spoons of vegetable oil. Vegetables, when languishing over a fire, secrete sugar, due to the caramelization of which an extraordinary taste is formed. Smoked traces of haze and brown trellised ornament on the surface are the basis of the piquancy of this original summer dish.


  • 1 pc. zucchini and eggplant;
  • 2 pcs. tomatoes, onions and bell peppers of different colors;
  • 10-12 pcs. medium sized champignons;
  • 3 tbsp. l vegetable oil;
  • salt to taste.

In order for grilled vegetables to be fried the same way, they need to be cut with a uniform thickness of not more than 1 cm. Bulgarian pepper is cut into equal strips, removing partitions and seeds, and plates are formed from mushrooms.

Onions, zucchini, tomatoes and eggplant need to be cut into circles, while the latter should be soaked in salted water for 15 minutes and then washed. Billets should be salt and carefully greased with oil, put in one layer on a wire rack and fry for 10 minutes, turning over with tongs.

Appetizing Chips

In addition to the recipe for baking potatoes in their skins in coals, which has been known since childhood, you can take the opportunity to create a very satisfying and attractive dish by adding bacon to it. This technique is accessible and concise: cut potatoes into thin circles, making sure that they have the same thickness.

Slices string on skewers, alternating with small pieces of bacon, wrap this structure in foil and lay it on hot coals. After 20 minutes, the shell is removed and the skewers are set in the standard manner so that the potatoes reach readiness.

Fried potatoes with bacon


  • 8 pcs large potatoes;
  • 300-400 g of fat;
  • 5 g black pepper;
  • a pinch of rosemary;
  • salt to taste.

Guide to action:

  • lard and potatoes are cut into thin slices;
  • sprinkle them evenly with salt, pepper, rosemary;
  • wrap the collected skewers for 20 minutes in foil and bake;
  • remove the foil and cook another 20 minutes.

It turns out a ruddy, beautiful dish that needs to be served to the table before cooling, when it is hot, it oozes with melted fat and has a very piquant taste.

Eggplant and zucchini on the grill

Eggplants cooked on a wire shelf retain useful trace elements, moreover, they absorb less oil than when using a frying pan. This is an indispensable vegetable for barbecue, as it retains its juice even after prolonged baking, it goes well with a variety of sauces and marinades.


  • 2 eggplants;
  • 2 tbsp. l peanut butter;
  • 2 cloves of garlic;
  • juice of half a lemon;
  • some vegetable oil;
  • salt;
  • oregano.

Lemon juice, garlic, oregano and peanut butter are thoroughly combined until smooth. Soaked eggplant is cut into identical thin circles, greased with oil, grilled for about 5-6 minutes on each side. The products are laid out on a dish and watered with sauce.

Before cooking, eggplant should be marinated before cooking.

Bonfire squash is a healthy, low-calorie side dish. If you take young meaty vegetables, you get a soft and tender dish. Convenient is the fact that the fruits do not need long pickling and become soft in a few minutes. To emphasize the melting texture of the products, it is worth using a dressing of fresh herbs and garlic.


  • 7-10 young zucchini;
  • 5-6 cloves of garlic;
  • a bunch of fresh dill;
  • vegetable oil;
  • goat cheese - 50-100 g.

You need to mix crushed garlic, vegetable oil and chopped herbs. Zucchini is carefully cut into long longitudinal plates, combined with the mixture and left to marinate for half an hour. Zucchini spread on a wire rack in one layer, fry for 5 minutes on each side. Spread the vegetables on a plate and sprinkle with goat cheese slices. The tart milk product perfectly sets off the juiciness and softness of zucchini, together they create an exquisite combination.

How to cook vegetables at the stake: general rules

Eggplant, bell pepper, white and red onions, zucchini, tomatoes, mushrooms are perfect for frying on charcoal in open form or in foil. The easiest way to prepare them is to chop coarsely, season with salt and season with oil, put on skewers or lay on a grill.

To keep the vegetables juicy and not cooked in the process, it is important to adhere to the correct sequence of calculations (from dense to soft) and temperature conditions. If a grill is used, the porous fruits — eggplant and zucchini — are usually the first to be fried. When the baking plans are in the whole, it’s worth making a few punctures in them.

If you want to cook potatoes on a skewer, it is better to wrap the slices in thin slices of bacon and only then plant them. The result is a very piquant dish, fortunately, excess fat drains during thermal exposure. Peppers are best tasted whole, as the peel helps preserve the juice and characteristic aroma.

If there is no experience in frying vegetables at the stake, it is easiest to start with a vegetarian kebab: chop the fruit, sprinkle it with lemon juice and oil, string it and place the skewers over the coals.

The juiciness and aroma of the starting products will help to preserve a special marinade, and lemon juice, wine, vinegar, fresh herbs and various spices are used as its base. A similar combination is relevant for eggplant, zucchini, bell peppers. Cabbage, potatoes, tomatoes are flavored with thyme, garlic, basil and mint.

For example, if you plan to cook kebab from zucchini, eggplant, tomatoes, red onions and sweet pepper, balsamic vinegar, a handful of minced dill, a couple of cloves of crushed garlic, a little sugar and water are added to the marinade based on vegetable oil.

First, vinegar with water and sugar is thoroughly mixed, then garlic, butter and herbs are added. Coarsely chopped products are poured with the mixture and left for half an hour. Sugar can be replaced with honey, then the pieces will gain a sweet and sour taste characteristic of Asian food.

Vegetables baked on a bonfire smell pleasantly in smoke, they are juicy and harmoniously combined with each other. Ruddy and crispy pieces will be a worthy alternative to high-calorie fried dishes, from them you can collect an original side dish or a colorful salad that perfectly complements meat and fish from the grill.

Watch the video: BETTER THAN TAKEOUT - Pepper Steak Recipe (February 2020).