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Print Recipe
Grilled Zucchini with Vegetable marinade Recipe
The season of summer vegetables begins, I hope this bright, delicious and healthy dish will be useful to someone. Very tasty dish.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. I was doing half the norm. Young zucchini is washed, cut into circles, about 7 mm thick.
    I was doing half the norm.
Young zucchini is washed, cut into circles, about 7 mm thick.
  2. Sprinkle the zucchini with oil and fry on the grill pan on both sides.
    Sprinkle the zucchini with oil and fry on the grill pan on both sides.
  3. At the same time, dice the onion and garlic.
    At the same time, dice the onion and garlic.
  4. Fry the onion and garlic until transparent over medium heat.
    Fry the onion and garlic until transparent over medium heat.
  5. Cut the carrots into thin circles or halves. Put it in the pan. Stir and simmer over medium heat for 5 minutes.
    Cut the carrots into thin circles or halves. Put it in the pan. Stir and simmer over medium heat for 5 minutes.
  6. Sweet and hot pepper cut into cubes or strips. Put it in the pan and mix it.
    Sweet and hot pepper cut into cubes or strips. Put it in the pan and mix it.
  7. Tomatoes are scalded, remove the skin, cut into cubes, put to the vegetables. Add salt, sugar, vinegar, pepper mixture, mix, simmer on medium heat for about 15 minutes until ready.
    Tomatoes are scalded, remove the skin, cut into cubes, put to the vegetables.
Add salt, sugar, vinegar, pepper mixture, mix, simmer on medium heat for about 15 minutes until ready.
  8. Vegetables should not be too soft.
    Vegetables should not be too soft.
  9. Put the grilled zucchini with the stewed vegetables. Turning off the fire.
    Put the grilled zucchini with the stewed vegetables. Turning off the fire.
  10. Add chopped herbs, I have coriander and dill, mix. Let the vegetables cool and send them to the refrigerator, preferably overnight.
    Add chopped herbs, I have coriander and dill, mix.
Let the vegetables cool and send them to the refrigerator, preferably overnight.
  11. Serve the appetizer chilled.
    Serve the appetizer chilled.

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