Grilled vegetables and mushrooms

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to grill vegetables and mushrooms? Prepare all the ingredients to prepare the dish. For vegetables, I have eggplants, zucchini, peppers, and onions. It’s better to choose small vegetables, they taste better and cook faster. Take any mushrooms, I used champignons. Wash all vegetables thoroughly and dry. Cut off the stem of zucchini and eggplant, peel the onion, and remove the seeds from the pepper. It is better not to wash mushrooms for grilling, but to wipe them with a sponge; wet mushrooms will not fry.

2. STEP 2

   

   Cut vegetables such as zucchini, eggplant and onions into circles, the thickness of which should be from 0.5 cm to 1.0 cm. Cut the bell pepper either into rectangular pieces, or simply in half (if it is small), in this case the stalk can be left, since When served, this pepper looks even more appetizing. Cut the mushrooms into slices. In general, cutting does not really matter; all vegetables can be cut as you wish.

3. STEP 3

   

   Now season all the vegetables with salt and ground black pepper. If you wish, you can add a little sugar or any other spices to taste. I suggest a basic option.

4. STEP 4

   

   Next, place the grill pan over medium heat, coat it with a thin layer of olive oil and heat well. Place the prepared vegetables in the pan in a single layer.

5. STEP 5

   

   Fry the vegetables until beautiful grill strips form on both sides, literally 2-3 minutes on each side. It will be tastier and healthier if the vegetables remain a little crunchy, but this too depends on your taste. You can fry them longer, as long as you don’t burn them. Serve the prepared vegetables immediately. Bon appetit!