How to diversify cooking vegetables? Grill in a multi-baker will help out. We marinate and as a result we get fragrant vegetables with a thin crust. They can be served as a main course or as a side dish.
Cooking description:
You can take vegetables at your discretion, but it is better not to change the ingredients for pickling. Also, do not increase the marinating time.
Purpose: For lunch / For dinner
Main ingredient: Vegetables
Dish: Snacks / Side dishes
Ingredients:
- Zucchini - 1 Piece (medium)
- Eggplant - 1 Piece
- Onions - 1 Piece (medium)
- Broccoli - To taste
- Brussels sprouts - To taste (optional)
- Cherry tomatoes - 8-10 Pieces
- Garlic - 2 Cloves
- Celery stalk - 1 Piece
- Soy Sauce - 100 Milliliters
- Salt - To taste (optional)
- Balsamic vinegar - 1/2 Tbsp spoons
- Pepper - To taste (freshly ground)
Servings: 3
How to cook "Grilled vegetables in a multi-baker"
Prepare the required ingredients. Wash and peel vegetables. If there are fresh frozen ones, defrost them. Take a deep bowl. Coarsely chop broccoli, Brussels sprouts and onions into quarters. Cut the rest of the vegetables into large pieces and combine. Cut the celery into thin slices, chop the garlic, add to the vegetables. Also add soy sauce, pepper, balsamic vinegar and stir gently, being careful not to damage the tomatoes. Leave to marinate at room temperature for 30 minutes. After the time has elapsed, brush the multi-baker's grill with a thin layer of vegetable oil and heat it up. Arrange the vegetables in one straight row. Cover with a multi-baker and cook for 4-5 minutes.
