The next experiments in my kitchen were crowned with success. Sharing an updated old recipe for grilling vegetables on charcoal!
We loved this dish very much, because it is an excellent side dish for any type of meat, as well as a delicious side dish for other side dishes. For cooking, we need foil for baking food (food), vegetables (zucchini or eggplants are ideal, as well as carrots, bell peppers), herbs, vegetable oil, coals, a grate, hands.
We take the lattice, spread the foil. We cut and spread the available vegetables on it. The photo clearly shows which pieces and how to spread. Sprinkle them abundantly with vegetable oil. We go to the garden and we pick up all the fragrant herbs. In my case, these were tops of garlic, cilantro, sylderay, bay leaf. I don't like parsley, so she didn't make my bouquet. Then cover with foil and wrap the ends, trying to seal our mixture hermetically.
Fry on coals for about 1.5 - 2 times longer than a kebab. You can periodically open, turn over and see if the vegetables are browned.
After cooking, you can either cover the meat with vegetables with grass (as in the photo - in a porcelain saucepan), or separate the vegetables from the grass, put them in a separate pot and season them with lemon juice, soy sauce, squeeze out the garlic, add spices … In general, country cooking - it is always some kind of impromptu.
Finally - some floral seasonal photography.