This dish will appeal not only to vegetarians, but also to meat eaters. Vegetables cooked on the grill with hot coals are great partners for shish kebab or grilled meat.
Prepare the necessary products. Wash and dry the vegetables.
Cut the eggplant lengthwise into long slices. Of course, you can also use circles, as you prefer.
Zucchini also cut lengthwise or across.
Remove the stalk and seeds from the sweet pepper. Coarsely chop.
Peel the onion and cut it into thick circles. To prevent the onion rings from falling apart, fasten them with toothpicks or thin wooden skewers.
Peel the garlic and cut it into thin slices.
Prepare the marinade. To do this, add soy sauce to the bowl (I used naturally cooked soy sauce), olive oil, balsamic, mustard, honey or cinnamon sugar, chopped garlic, favorite seasonings (I have Italian herbs).
Beat well so that all the ingredients are mixed. Add salt if necessary.
Put the vegetables in a deep bowl or a strong plastic bag and add the marinade. Mix well and let marinate for at least 30 minutes.
Then put the vegetables on a barbecue net and place on the grill, where the coals are ready. Fry the vegetables on one side for 10 minutes, then flip and fry the other side.
Put the finished vegetables on a platter, sprinkle with finely chopped herbs, pepper and serve with any sauce.
