Grilled Charcoal Veggies for Picnics

An easy and quick vegetable dish for picnic season! Vegetables on a charcoal grill — what could be more beautiful! Charcoal-roasted vegetables have an amazing taste and smoky aroma. Prepare more of these vegetables so that you can enjoy them outdoors and also take them home in a tray.
cook time: 40 min
Logan Winslow
Grilled Charcoal Veggies for Picnics

Nutrition Facts (per serving)

36
Calories
2g
Fat
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Salt 0.5 tsp
Zucchini 3 pc
Vegetable oil 1 tbsp
bell pepper 1 pc
Eggplant 1 pc

Recipe instructions

Step 1

Step 1
To cook vegetables on a grill over coals, prepare the vegetables themselves: it can be bell peppers (you can take any colors, but red is preferable, it turns out more meaty), you can take eggplants, zucchini. I really like this set. You can additionally use champignons, tomatoes, onions,... whatever you have available. You will also need a little vegetable oil so that the vegetables are not dry and salt.

Step 2

Step 2
Wash the zucchini and eggplant and cut off the ends. Cut the vegetables themselves into discs approximately 7-10 mm thick.

Step 3

Step 3
Pour vegetable oil over the prepared vegetables (I use unrefined corn oil), add salt and mix with your hands so that each piece is covered with oil and also gets salt. It’s also not necessary, but you can sprinkle the vegetables with spices to taste, they will add a special aroma and taste.

Step 4

Step 4
Place vegetables on a grill over medium-heat coals. There should be no flames; if they appear, immediately extinguish them with water. Place the vegetables carefully in one layer and bake until nicely browned on one side, then on the other. The eggplants baked faster than the zucchini. I removed them from the grill and put red peppers in place of the eggplant.

Step 5

Step 5
The peppers do not need to be greased with oil or salt beforehand, just rinse and that’s it. Roast the peppers, turning them over, until slightly charred on the sides. Remove the cooked zucchini from the grill. As soon as the pepper is ready, it also needs to be removed and, if desired, placed in a bag for 10-15 minutes, this will make it easier to separate the skin. It will easily come off on its own, like a film.

Additional rubrics

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