How to cook vegetables on a charcoal grill - secrets and tips from the chef. Grilled vegetables - cooking secrets and recipes

Not only meat can be cooked deliciously over an open fire: tomatoes, eggplants, zucchini and mushrooms baked on the grill are both an excellent side dish and an incredibly healthy and satisfying dish in their own right. Vegetables baked on coals retain all their juices and vitamins, which are almost completely destroyed during other types of heat treatment.

It’s not difficult to cook shish kebab from vegetables over a fire, but to make it really juicy and healthy, you need to know the special tricks of preparing a vegetable barbecue. About how to properly bake vegetables on the grill, about some interesting recipes and special marinades for this dish - we will talk interestingly and with appetizing details in the following sections of the article.

Subtleties in cooking vegetable shish kebab

How to cook vegetables such as tomatoes, eggplants and zucchini on the grill - it would seem that it could not be simpler?

The ingredients need to be cut, placed on a grill or strung on skewers and allowed to fry well. But if you think so, it means you have never cooked a vitamin barbecue on coals.

The fact is that vegetables simply fried over coals turn out dry and tasteless, and therefore a marinade must be prepared for barbecue.

The marinade for fried vegetables on the grill can be anything: based on vinegar, wine, lemon juice - the choice depends solely on your taste preferences, but it is important to keep eggplants, zucchini and red peppers in it for at least 3-4 hours. The peculiarity of marinades for cabbage, potatoes, tomatoes, zucchini and other bright vegetable fruits is that a variety of spices are added to them in abundance - thyme, oregano, basil, garlic, mint.

For barbecue, it is advisable to select fresh fruits, without damage or bruises. Mushrooms are often added to the kebab mix. You can use any mushrooms, but champignons are most often used. Dried mushrooms They are rarely used in vegetable barbecue, because the main condition for such a kebab is juiciness and freshness.

From a fire-cooked mixture of tomatoes, eggplants and zucchini, it is easy to prepare a salad that is ideal as a side dish for any type of meat or fish. All ingredients for future frying over fire must be cut into large slices - if you chop the vegetables into slices, all the juice will flow out of them during the cooking process. Observing all these simple rules, you will be able to cook a delicious and aromatic vegetable kebab and it’s time to find out the popular and simple recipes vegetable barbecue.

Vegetable mix on the grill: an easy way

This recipe for fried vegetables on the grill is a classic.

We list the ingredients you will need to prepare the dish:

• sweet pepper, bell pepper – 2-3 pieces;
• sweet red or onion – 2 heads;
• large tomatoes – 2-3 pieces;
• large eggplant – 1 piece;
• soy sauce – 100 grams;
• Balsamic vinegar - 3 full tablespoons;
• olive, flax or sunflower oil (odorless) – 50 grams;
• garlic - one medium head;
• spices and herbs to taste.

Rinse peppers, tomatoes and eggplants in running water and dry a little. Cut the sweet pepper, remove seeds and stems from the fruit, and cut into 4 pieces. Carefully cut the eggplants and tomatoes into rings. Peel the onion and chop it into large rings. Simply peel the garlic cloves and set them aside.

The prepared vegetables need to be marinated, and therefore at the next stage you need to prepare the marinade dressing.

How to properly marinate chopped vegetables for grilling? Take a deep container and pour vegetable oil, Balsamico vinegar and soy sauce, add spices and seasonings to taste. Pass the garlic through a press or finely chop it with a knife. Add garlic to the total mixture and stir the dressing thoroughly.

Place tomatoes, onions and eggplants in a clean plastic bag, pour dressing on top, tie the bag and shake several times. The products will need at least half an hour to marinate, after which the vegetables can be placed on the grill and fried until cooked.

Vegetable mix for grilling with mushrooms

For this recipe you will need to prepare the following products in advance:

• tomatoes, eggplants, zucchini, onions, peppers - a mixture with an approximate weight of 700-900 grams;
• fresh strong champignons – 200-300 grams;
• one large lemon;
• basil and rosemary - 2 sprigs each;
• vegetable oil – 50 grams;
• salt and other spices - to taste.

Rinse vegetables and mushrooms in plenty of cool water, place in a colander and let the water drain.

Cut the vegetables the way you like - large slices, cubes or circles. Chop the onion into large and thick rings.

Wash the mushrooms especially carefully - it is important that there is no dirt or sand left on them. Small mushrooms do not need to be cut, but large champignons can be cut in half. Place the prepared products in a large, clean plastic bag.

Start preparing the marinade: squeeze the lemon into a large, deep container. Stir lemon juice with vegetable oil, add spices and herbs. If desired (and to taste), you can add finely chopped garlic. Stir the dressing and pour it into the bag with the vegetables. Tie the bag tightly and shake well so that the marinade dressing saturates all the vegetables.

Leave the mix to marinate in the bag for 1-2 hours in a cool place. According to this recipe, food can be placed on a wire rack or cooked on skewers.

Either way, the kebab turns out incredibly tasty, but the dish has one subtlety - when the ingredients are cooked on the coals, they need to be removed from the heat, peeled off the black crust and placed in a saucepan with a lid. And after the vegetables have stood for about five minutes under the closed lid, serve. This makes the barbecue especially juicy and flavorful.

Grilled vegetable salad

The most delicate salad of fried vegetables on the grill can be prepared as follows: place the mixture baked on coals in a deep bowl (tomatoes, zucchini, eggplants and Bell pepper), add 70-100 grams of mozzarella, a bag of peeled pine nuts (30-50 grams), pour in a little olive oil, sprinkle a little apple cider vinegar and stir well. Serve the salad warm with pork, beef or lamb.

A salad made from a baked mix of zucchini and bell pepper will go better with fish. We'll tell you how to prepare this delicious dish.

According to the recipe, you will need a set of the following products:

• mixture of charcoal-baked zucchini and sweet pepper – 500-600 grams;
• medium bunch of fresh arugula;
• fresh goat cheese – 70-100 grams;
• a pinch of oregano and a pinch of thyme;
• a little sun-dried tomatoes - about 50-60 grams;
• a little olive oil and the same amount of balsamic vinegar.

Place pre-washed and dried arugula on a large flat dish. Arrange the zucchini beautifully on top bell pepper.

This article is for everyone who loves not only kebabs, but also baked vegetables on the grill. It turns out that you can bake not only potatoes on the grill, but also other vegetables, which summer generously gives us in abundance, but it is in full swing, and you still have time to get out into nature several times with your family or friends. Vegetables baked over coals are called barbecue. Anyone who has at least once tried vegetables baked on the grill in the open air with a special aroma will once and for all become their fan. These vegetables will be an excellent side dish for barbecue. Do you know what vegetables can be baked on the grill? Zucchini, eggplant, bell pepper, onion, asparagus, cauliflower, potatoes, carrots, tomatoes, and even cucumbers. Vegetables can be combined with champignons, which makes them even more flavorful.

Vegetables on the grill. Popular recipes with photos

If you simply bake vegetables on the grill, they will quickly lose moisture and be dry as rubber. To prevent this from happening, you need to prepare the right and delicious marinade. As you understand, in order to cook any grilled vegetables on the grill, you must try to make a marinade for them. To prepare the marinade, vegetable oil (usually olive oil), sauces, various flavored vinegars, spices and herbs are used. You can experiment endlessly with marinades, so don’t be afraid to add or exclude some of the ingredients for the marinade, focusing on your intuition. And remember, you don’t need to skimp on spices. Generously add basil, thyme, rosemary, oregano, sage, mint, fennel, garlic, paprika, savory and other spices to the marinade.

Regardless of what vegetables you fry on the grill, you need to make sure that they do not burn. Unlike kebabs, vegetables will bake much earlier. Therefore, during the process of preparing them, it is advisable to keep an eye on them, because coal-black vegetables are not very tasty or appetizing to look at. Baked vegetables on the grill, the recipes for which we will consider today, like any other grilled vegetables, are served with a special barbecue sauce. It is prepared using tomatoes, spices, olive oil and wine vinegar. Although, by and large, there are barbecue sauces a large number of, and they all differ significantly from each other in the method of preparation and composition. Baked vegetables on the grill are also useful for preparing ratatouille, vegetable caviar, and salads.

Recipe: grilled vegetables on the grill

Ingredients: Bell pepper – 2-3 pcs., Onions – 2 pcs., Tomatoes – 2-3 pcs., Eggplants – 1 pc., Soy sauce – 100 ml., Balsamic vinegar – 3 tbsp. spoons, Olive oil – 50 ml., Garlic – a couple of cloves

Wash bell peppers, eggplants and tomatoes. Cut the bell pepper into two parts, remove the stem and seeds. Cut the eggplants, onions and tomatoes into rings. Peel the garlic. Prepare the marinade. In a bowl, combine the pressed garlic, olive oil, soy sauce and balsamic vinegar. Put vegetables in plastic bag and fill with marinade. Shake the bag of vegetables for 5 minutes. For vegetables to marinate, it is enough to lie in the bag for about half an hour. After this, place the vegetables in a rasper (a special mesh for barbecue). Place the grid on the grill, in which the coals are already smoldering. After frying the vegetables on one side for 10 minutes, turn the grid over to the other side. Vegetables on the grill, on the grill, are perfect as a snack for alcoholic drinks.

Vegetables with champignons on the grill - recipe

Ingredients: Any vegetables you like - 500-700 gr., Champignons - 200 gr., Lemon - 1 pc., Basil - a couple of sprigs, Rosemary Garlic - 3-4 cloves, Sunflower oil - 50 ml., Salt - according taste.

Look at the vegetables on the grill (photo), aren't they delicious? The vegetables you want to bake must be washed. If they look wilted, then before marinating, cover them with water and let them stand for at least one hour. Cut vegetables as you like. You can cut them into circles and strips, of course, into strips, you can cut zucchini, zucchini, eggplant, carrots and bell peppers. The champignons also need to be washed under running water so that no sand remains on them. If you use small champignons, you don’t have to cut them lengthwise. Place the chopped vegetables and mushrooms in a bag. Prepare the marinade for vegetables. It is very easy to prepare. Squeeze the juice of one lemon and pour it into a bowl. Wash the basil and rosemary. Finely chop the herbs with a knife. Pass the garlic through a press. Add garlic, basil with rosemary, salt and sunflower (olive) oil to the lemon juice. Mix the marinade. Pour marinade over vegetables. Shake the bag so that the marinade completely saturates them. Tie the bag and leave it for 1 hour. Vegetables can be cooked on the grill over coals in several ways. You can stick them on skewers, then you get a shish kebab, or put them in a net and bake them like a barbecue. Transfer the finished fried vegetables from the mesh into the pan and cover with a lid. There they will “get to condition” and become softer. Grilled vegetables on the grill with Provencal herbs turn out to be unusually spicy and fragrant.

Grilled vegetables with Provençal herbs - recipe

Ingredients: Eggplants – 1 pc., Onions – 1 pc., Zucchini – 1 pc., Bell pepper – 1 pc., Herbes de Provence spices. Apple cider vinegar – 3 tbsp. spoons, Olive oil - 2-3 tbsp. spoons, Salt to taste.

Wash the vegetables and cut them as you see fit. Mix Apple vinegar With olive oil, Provençal herbs and salt. Place the vegetables in the pan. Pour the marinade into them and mix with a spatula. Cover the pan with a lid and let the vegetables marinate for 1-2 hours. Roast vegetables over coals, turning the grid over on both sides. Vegetables on the grill, the marinade for which has an unsurpassed taste, simply cannot but be tasty, so I would like to separately mention such interesting marinades as tomato, honey and wine marinade. Below are recipes that will be useful to you in the process of preparing grilled baked vegetables over charcoal.

Tomato marinade - recipe

Ingredients: Ketchup or tomato sauce– 150 ml., Olive oil – 2 tbsp. spoons, Black pepper, paprika, Salt - a pinch, Garlic - 2-3 cloves.

Peel the garlic and pass it through a press. In a bowl, mix all ingredients along with minced garlic.

Wine marinade - recipe

Ingredients: White dry wine– 1 glass, Onions – 2 pcs., Bay leaf – 2-3 pcs., Ground black pepper, Sunflower oil – 2-3 tbsp. spoons, Salt - on the tip of a teaspoon.

Pass the onion through a meat grinder or grind it into puree using a blender. Add to white wine Bay leaf, onion puree, ground black pepper, sunflower oil and salt. Stir the marinade and it is ready.

Grilled vegetable salad with arugula – recipe

Ingredients: Grilled baked vegetables - zucchini and bell pepper, Arugula - a small bunch, Goat cheese - 50-70 gr., Sun-dried tomatoes - 50 gr., Spices: oregano and thyme, Olive oil - 1 tbsp. spoon, Balsamic vinegar - 1 tbsp.

Place arugula on a plate and place baked zucchini and bell pepper on it. Cut the goat cheese into cubes and place it in the center of the salad. Sprinkle the cheese with spices - oregano and thyme. Place sun-dried tomatoes on the sides of the salad. Drizzle balsamic vinegar and olive oil over salad. The salad is good served with meat, fish, and any wine.

In this article we have collected everything about how to cook grilled vegetables on a charcoal grill: what vegetables can be grilled, how to marinate them and how to fry them correctly.

Grilled meat is an integral part of any picnic or summer holiday. It is complemented with a side dish and a variety of salads.

You can also grill vegetables. It's very tasty and convenient.

Firstly, they are always at hand, and the cost is more than affordable.

Secondly, they can be prepared for those who for some reason do not eat meat, and thirdly, it is very healthy.

You will learn how to properly cook grilled vegetables, which ones are most suitable for this, as well as proven recipes from this article.

Grilled vegetables - grill recipes

Grilled vegetables can be prepared at any time of the year.

In summer, this is done on the grill or on coals, and in other seasons you can use a special frying pan, bake in the oven or in a microwave oven with a “Grill” mode.

They are prepared without oil or with a minimal amount of it, which means that there will definitely be no harm to the figure.

In addition, vegetables prepared in this way contain a lot useful substances, which are absorbed by the body much better than even fresh.

Note! Grilled vegetables are much healthier than boiled, stewed, and even more so fried.

What vegetables are best for grilling?

The main condition for receiving delicious dish Grilled vegetables are the right choice.

It is best to use fresh, seasonal vegetables. It is very important.

You should not buy zucchini in the supermarket in winter. The body will definitely not benefit from them. If you plan to cook such dishes all year round, it’s better to freeze them as long as you like, it will be healthier.

The degree of ripeness of the vegetable also matters. Unripe or, on the contrary, overripe ones will be tough, tasteless, may fall apart, etc.

Zucchini and zucchini, eggplant, corn, tomatoes, peppers, asparagus, onions, and fennel are best suited for grilling.

You need to choose the juiciest fruits possible. Also, there should be no damage or dents on them, and the shape should be even and neat.

Mushrooms are also often grilled.

They can be of different varieties, but mushrooms are the best. Choose strong, smooth ones, with an elastic cap and a pleasant smell.

Slime, stains, dents, etc. are not acceptable.

Secrets of marinade for vegetables

Beginners think that it is enough to place chopped vegetables on a grill or thread them on skewers and bake until done.

If you want a bland and tasteless dish, do so.

If you want to enjoy an amazing appetizer, remember that marinade is a mandatory rule for cooking grilled vegetables.

He can be anything.

They use both vinegar and wine, it is even enough to sprinkle with lemon juice and let the vegetables stand for 2-4 hours.

It is very important to choose the right spices. Oregano, basil, mint and garlic go well with vegetables.

The marinade for vegetables should not be too liquid.

This meat is poured over it, but the juicy fruits do not need it.

Basically, spices, salt and a little liquid component are added to finely chopped greens, which can be vegetable and olive oil, soy sauce, lemon juice, wine or vinegar.

Afterwards, you just need to mix the vegetables with the resulting mixture, cover them with film or a plastic bag and leave to marinate.

Be sure to shake the container or stir the food regularly.

• Marinade for vegetables with olive oil

This universal recipe considered the simplest.

Instead of olive oil, you can use vegetable oil, but then it must be unrefined.

Mix 70 ml of oil with two tablespoons. spoons of vinegar (best with balsamic), add tea. a spoonful of sugar, the same amount of salt, 3 finely chopped cloves of garlic and a couple of sprigs of basil.

Mix everything, add to the chopped vegetables, leave for 30 minutes, or better yet, 2 hours.

During cooking, vegetables can be sprinkled with the remaining mixture.

From the specified amount of products, a marinade is obtained per kilogram of vegetables.

• Marinade with soy sauce

Spicy lovers will love this recipe.

You need to chop 2-3 cloves of garlic, mix them with three tablespoons of soy sauce, add 50 ml of oil, 2 tablespoons of vinegar (preferably wine), a chopped bunch of cilantro, a little salt, a pinch of ground red and black pepper.

Chop the vegetables, put them in a bag, pour in the marinade and shake thoroughly so that the mixture is evenly distributed.

Leave for 3-5 hours in the refrigerator.

This amount is also calculated for about a kilogram of vegetables.

• Tomato marinade

This mixture will help not only give vegetables additional taste and aroma, but also an appetizing crust during baking.

Instead of tomato paste you can use ketchup or homemade adjika.

Cut the zest from half a lemon and chop it (ideally grind it in a meat grinder).

Cut the pulp into small slices.

Add a third of a glass of vegetable oil, half a glass of tomato paste (if adjika or ketchup is liquid, then a glass), pour in a spoonful of vinegar and mix everything thoroughly.

Chop a bunch of parsley, a sprig of basil (you can add cilantro and dill).

Add the greens to the tomato mixture, add salt and pepper to taste.

Chop vegetables (about a kilogram), rub each piece with marinade, place in a deep container, cover with film and leave for 3-5 hours. Before frying, roll each piece in the marinade again.

These marinade recipes are universal.

How to cook grilled vegetables - instructions

Of course, the easiest way to cook vegetables is to place them on a grill grate that has been preheated over hot coals.

This way they will be fixed, all you have to do is turn them over regularly and that’s it.

If the occasion is solemn, you can work a little and thread pieces of fruit onto a skewer or skewer.

This will make them look much more attractive.

At home, vegetables are cooked on a grill pan or on an electric grill.

Advice! Whatever cooking method you choose, arrange onion rings between the vegetables, even if this is not called for in the recipe. They will add additional aroma and taste to the finished dish.

As a rule, on a well-heated grill, vegetables, cut into thin pieces, are cooked for 10 minutes on each side, whole vegetables or more large pieces need to cook further.

Classic recipe for grilled vegetables

This cooking method is suitable for any vegetables.

Try the recipe the first time, and then experiment, adding additional ingredients to your taste.

Ingredients:

• 2-3 bell peppers (it’s better to take multi-colored ones);
• 2-3 large tomatoes;
• 2 onions (if red, more is possible);
• medium sized eggplant;
• soy sauce – 100 ml;
• odorless oil – 50 ml;
• vinegar - 3 tablespoons (preferably balsamic or wine);
• head of garlic;
• salt and spices to taste.

Wash the vegetables, dry them, cut them into slices, preferably pepper into slices, and garlic into cubes. Mix the ingredients for the marinade and combine with the vegetables.

Place in a bag and leave for 1-3 hours

Afterwards you can fry, pouring over the remaining marinade.

Grilled vegetables with mushrooms

This recipe is useful for special occasions. It turns out not only very tasty, but also very beautiful.

You need to take tomatoes, eggplants, onions and bell peppers in approximately the same quantities, but the total weight should be about a kilogram.

The weight of the champignons should be approximately 300-400 grams, medium size.

Everything needs to be washed and dried.

Cut the vegetables into slices, the mushrooms can be whole, but if they are large, it is better to cut them in half lengthwise.

Place everything in a large container or bag.

Prepare the marinade in a separate bowl.

Squeeze the juice of one lemon, add two sprigs of rosemary and basil, pour in two tablespoons of odorless oil, add salt and a little pepper.

For those who like it spicy, you can add finely chopped garlic.

Pour the marinade over the mixture of vegetables and mushrooms and place in the refrigerator for 2-3 hours.

Advice! After frying, place the vegetables and mushrooms in the pan, cover with a lid and let sit for about 5-7 minutes. This will make them even juicier.

When serving, sprinkle with grated cheese or sesame seeds.

Grilled corn

This dish will become one of your favorites. Be sure to try it.

Grind a spoonful of butter and 3 spoons of mayonnaise with a fork, add two spoons of soy sauce, the juice of half a lemon, 3 chopped cloves of garlic, salt and a little ground black pepper.

This marinade is enough for 4 medium cobs.

Grate each, wrap in foil and leave for at least half an hour. Cook for approximately 20 minutes.

The corn turns out tender, with a creamy taste and piquant aroma, it’s simply impossible to resist.

By the way, you can freeze the ears of corn during the season and make this amazing dish in the winter.

You can cook grilled vegetables every day. It's tasty, healthy and very profitable financially, especially during the season.

They go well with meat and fish, but can also serve as an independent dish.

Just remember that it is better to cut off the black crust formed during frying, especially if the vegetables will be served to children, the elderly or people with problems with the gastrointestinal tract.

Bon appetit and memorable picnics!

For more delicious picnic recipes, check out

In order to cook vegetables on the grill juicy and spicy, we need a marinade. To prepare it, I use olive oil, onions, salt and spices. Onions can be grated on a coarse grater or simply chopped finely. Garlic will also be good in a marinade. Onions and garlic can also be dried. Spices for vegetables and, in general, all those that you like are suitable. Mix onion, spices and salt with olive oil.

Before you start smoking vegetables, you need to pour the resulting marinade over them. Let them sit for at least a couple of hours to marinate. When it comes to the fire, they should already be well soaked. I will simmer the vegetables on the grill. First I start with the champignons. I put them on the grill and cover them.

Fry the mushrooms on both sides (15 minutes on each side). Again, cooking time depends on the heat of the coals and the distance from the grate to them. When the mushrooms brown and stop releasing much juice, remove them from the fire. Now it’s time to bake the eggplants. I cut them lengthwise, so they stick better over the fire. I put the grate back on the grill. Fry the eggplants on both sides for 10 minutes.

Now it's time for the bell pepper. I just cut it into 2 parts (while I was still marinating). I ended up with more eggplants, so I will stew the peppers along with the remaining blue ones. I also added the remaining mushrooms, cutting them in half. We also put everything in the grill and bake on both sides for 10 minutes.

Baked products on the grill have an unusual and piquant taste. Even the most simple vegetables, cooked on the grill, always turn out fragrant and incredibly tasty. It is not necessary to wait for the summer season to go into nature and cook grilled vegetables on the grill; this can be done, for example, at the dacha. Details will be provided below.

Vegetables on the grill: recipes.First option

Set of products: tomatoes, eggplants, bell peppers. The quantity of ingredients is at your discretion and the number of people.

For the marinade: (glass), soy sauce (50 gr.), ground black pepper, vinegar (10 gr.), salt. If desired, you can replace some of the components to your taste, and also use spices to add flavor.

Before grilling vegetables on the grill, they should be thoroughly washed and dried. There is no need to peel them, just cut the products into small slices and keep in the marinade for 2 hours.

Place the marinated eggplants on the grill and fry over hot coals for about 15 minutes, turning constantly. Control the baking process so that the “little blue ones” do not burn. When the coals become less hot, fry the peppers and tomatoes in the same way. At the very end, sprinkle the ingredients with marinade.

Leave the finished grilled vegetables on the grill under the lid for a few minutes to allow the juice to release, after which they will become even more tender and tastier. This simple dish is good to eat outdoors with pork or beef kebab.

Second option

Ingredients: mushrooms (preferably champignons), eggplants, zucchini, tomatoes. The marinade is prepared from lemon balm (or mint), rosemary, ground pepper and salt. The proportions of the products vary as desired.

Let's start preparing the eggplants. Rinse cold water, cut into thick circles. According to the advice of experts, it is better to cut vegetables into dense pieces, so they will not dry out during baking. Place the “blue” circles in a container and add a little salt.

Leave the champignons in the water for 10 minutes so that they are cleared of soil. At this time, let's take care of the zucchini, cut it into rings with a diameter of 1 cm. Cut the tomatoes into three parts. We take a deep dish for marinating and immerse all the products in it. Next, drizzle generously with olive oil and season with salt and pepper.

Manually, using chaotic movements, separate the lemon balm and rosemary and place it in a cup. Mix the mixture evenly in the seasonings and leave it undisturbed for several hours. You can cook vegetables on the grill, on the grill or on a special grill. You will get smoky baked products with an unforgettable taste.

Third option: charcoal

If you have never tried this dish, be sure to cook it in nature, it is an excellent alternative to fatty meat. To prepare it you need to purchase a special grill.

Components:

• onion;
• eggplant;
• Bell pepper;
• lemon;
• tomatoes.

Can be baked without pre-marinating. Peel the onion and cut into rings. We cut off the stalks of the “little blue” ones and cut them into three equal parts. Place all the products on the grill, lightly grease with vegetable oil and sprinkle with lemon juice. Be sure to rotate grilled vegetables on the grill to prevent them from burning. Cooking will not take much time. Vegetables are served hot with fresh herbs and black bread.