Baked vegetables

Bake eggplants, sweet peppers, mushrooms and zucchini On a living, open fire, you can cook not only meat or fish, as many people have become accustomed to. And bake in coals or ash can not only potatoes. For this, other products are suitable, including most vegetables. Of course, this does not apply to those of them that contain a lot of water - cucumbers, broccoli, celery, leaf salads. But almost all the others, having gone through such "natural" treatment, acquire a delicious taste, saturated with the smell of smoke. Especially delicious are vegetables baked in marinade. Yes, it is possible to pickle not only pork or lamb, vegetables also perfectly absorb aromatic spices, acquire a new taste and are prepared more quickly if they are pre-poured with a mixture of good butter, lemon juice and herbs. If you want them to stay juicy, wrap them in foil. But remember that in this case they will smell much less smoke, which is especially appreciated in dishes cooked on fire. To vegetables baked in marinade, baked evenly and not burned, they must be constantly turned over and poured with marinade.

Bake eggplants, sweet peppers, mushrooms and zucchini On a living, open fire, you can cook not only meat or fish, as many people have become accustomed to. And bake in coals or ash can not only potatoes. For this, other products are suitable, including most vegetables. Of course, this does not apply to those of them that contain a lot of water - cucumbers, broccoli, celery, leaf salads. But almost all the others, having gone through such "natural" treatment, acquire a delicious taste, saturated with the smell of smoke. Especially delicious are vegetables baked in marinade. Yes, it is possible to pickle not only pork or lamb, vegetables also perfectly absorb aromatic spices, acquire a new taste and are prepared more quickly if they are pre-poured with a mixture of good butter, lemon juice and herbs. If you want them to stay juicy, wrap them in foil. But remember that in this case they will smell much less smoke, which is especially appreciated in dishes cooked on fire. To vegetables baked in marinade, baked evenly and not burned, they must be constantly turned over and poured with marinade.

Ingredients:

• Pepper sweet 2 pcs.
• Mushrooms champignons 150 g
• Eggplant 1 pc.
• Squash 1 pc.
• Basil violet fresh 1 bunch
• Garlic 2 cloves
• Sunflower refined sunflower oil 5 tbsp. l.
• Lemon 1 pc.
• Salt 1 pinch

Instructions

• Step 1 For baking, take zucchini, eggplant, 2 large sweet peppers, 6-7 large champignons, and for the marinade you will need basil, garlic, lemon juice and vegetable oil.
• Step 2 Squash is well washed and cut into rings with a thickness of about 1 cm.
• Step 3 Aubergine is well washed, drained and also cut into rings up to 1 cm thick.
• Step 4 Pepper wash, remove the seeds and cut into thick strips.
• Step 5 Champignons washed and cut in half.
• Step 6 Wash the basil and finely chop it, chop the garlic finely.
• Step 7 All the vegetables are combined, add basil, garlic, juice of half a lemon and vegetable oil - mix well and leave to marinate for 60-90 minutes.
• Step 8 Put the vegetables on the grill - bake, constantly turning over so that the vegetables are evenly baked.
• Step 9 Cook until the eggplant and zucchini become soft (they bake longer than other vegetables), at the very end of the baking, you can add a pinch of salt to taste. Serve with meat or as a separate dish.