What to cook outdoors, except for meat: 10 delicious dishes
Food / / December 19, 2019
1. Skewers of mushrooms with herbs
Ingredients
- 500 g mushrooms;
- 1-2 tablespoons of vegetable oil;
- 2 teaspoons of dried garlic;
- 1 teaspoon seasoning "Italian herbs";
- salt - to taste;
- ground black pepper - to taste.
preparation
Put the washed mushrooms in a bag, add the oil, garlic, herbs, salt and pepper. Tie the bag and mix mushrooms that they were completely covered with spices and oil. Marinate them a couple of hours or a little longer.
Nanizhite mushrooms on skewers and place on brazier. Cook, turning occasionally, for 5-7 minutes, until the mushrooms have browned.
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2. Flavorful potatoes in foil on the coals
Ingredients
- 10 potatoes;
- 6 tablespoons of vegetable oil;
- 4-5 cloves of garlic;
- salt - to taste;
- seasoning for potatoes - to taste.
preparation
Peel the potatoes and make cuts across the width without bringing them to the end. Put each potato on a piece of foil.
Mix the oil passed through the press garlic, salt and seasoning. Coat the potatoes on the outside and in the slots. Wrap in foil and place on a red-hot coals 30 minutes, until the tubers are soft.
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3. Tofu with pineapple in ginger-soy marinade
Ingredients
- Tofu 400 g of solid;
- 1½ tablespoon of soy sauce;
- 1 teaspoon of apple cider vinegar;
- 2 tablespoons pineapple juice;
- 2 teaspoons finely grated ginger;
- 2 garlic cloves;
- ½ teaspoon turmeric;
- 400 g of fresh pineapple;
- a little vegetable oil.
preparation
Pat the tofu with paper towels. Put it on for half an hour under oppression, to glass excess fluid. Cut the tofu into cubes of about 4 centimeters.
Mix the soy sauce, vinegar, pineapple juice, ginger, chopped garlic and turmeric. Add the tofu, mix and marinate for at least half an hour. You can leave a few hours or even a day, but it is necessary at this time to time to stir.
Cut pineapple slices the same as tofu. Nanizhite them on skewers or skewers. fry Grilled about 10 minutes, turning periodically.
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4. C burgers with vegetables and bean-rice patties
Ingredients
- 1 cup raw walnuts;
- 1 tablespoon vegetable oil;
- ½ white onion;
- salt - to taste;
- ground black pepper - to taste;
- 1 tablespoon chili powder;
- 1 tablespoon ground cumin;
- 1 tablespoon smoked paprika;
- 1 tablespoon brown sugar;
- 1½ cups boiled beans (Ideally - a black, but you can use the red);
- 1 cup boiled brown rice;
- ⅓ cup breadcrumbs;
- 3-4 tablespoons of barbecue sauce;
- several buns burgers;
- a few leaves of lettuce;
- 2-3 tomatoes;
- 1 red onion;
- 1-2 salty or fresh cucumber;
- mayonnaise - to taste;
- any mustard - to taste.
preparation
Prepare the stuffing in advance at home. Fry chopped nuts dry hot pan, stirring for 5-7 minutes. Place them and leave to cool. Heat the oil in a frying pan and half sauté chopped onion, seasoning with salt and pepper.
Grind in a blender cooled nuts, chilli, cumin, paprika, sugar, salt and pepper. Mash beans with a fork, add the rice, nut mix, onions, crackers, and barbecue sauce. Mix thoroughly and - if necessary - season with salt and pepper.
If the stuffing is obtained dryish, add another 1-2 tablespoons of barbecue sauce. If it is watery, then sprinkle in some more crackers.
Cut the buns in half lengthwise and lightly dry the grill. Form patties of minced meat on the number of rolls. Coat the grate remaining oil, place on it chops and cook for 3-4 minutes on each side until golden brown.
Arrange on lettuce rolls, meatballs, pieces of tomatoes, onions and cucumbers. Lubricate the mayonnaise mustard and cover the tops of the buns.
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5. Skewers of mushrooms in sour cream and garlic marinade
Ingredients
- 50 g butter;
- 3-4 cloves of garlic;
- salt - to taste;
- ground black pepper - to taste;
- 50 g of fatty cream;
- 500 g of mushrooms.
preparation
In the melted butter, add passed through a press garlic, salt and pepper. Mix and connect with sour cream.
pour mushrooms the resulting mixture, mix and marinate for a few hours. String on skewers and cook on the grill for 5-7 minutes until golden brown, turning occasionally.
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6. Toast with curd cheese, baked zucchini and tomatoes
Ingredients
- 3 garlic cloves;
- a few sprigs of dill;
- 3 tablespoons of vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- a handful of cherry tomatoes;
- 1 baguette;
- ½ zucchini;
- 150 g of a green cheese curd.
preparation
Finely chop the garlic and dill. Mix them with two tablespoons of oil, salt and pepper. Cut the cherry tomatoes in half, put in the garlic mixture and stir. Leave while preparing other ingredients.
Slice the baguette and squash circles. On each slice loaf need 1-2 zucchini slices. Put the baguette on the grille and Brown the two sides.
Coat the zucchini remaining butter, salt and pepper. Sear on the grill until golden brown on both sides. Grease a bread with cheese, put on top of zucchini and tomatoes with garlic mixture.
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7. Grilled vegetables
Ingredients
- 2 eggplant;
- 1 zucchini;
- 2 peppers;
- 3 garlic cloves;
- ½ tablespoon ground black pepper;
- 1 tablespoon of dried basil;
- 1 tablespoon of hops-suneli;
- 80-100 ml of soy sauce;
- 3-4 tablespoons of vegetable oil.
preparation
Slice the eggplant and zucchini thick slices and peppers - large pieces. Put in a bowl with chopped garlic, black pepper, basil and hops-suneli and half of the soy sauce.
Add the seasonings vegetables. Pour the remaining sauce and butter and mix thoroughly. Marinate vegetables for 15-20 minutes. Lay them on the grid and cook, turning periodically, for about 10 minutes until golden.
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8. Fragrant Adygei cheese on the grill
Ingredients
- 300 g Adyg cheese;
- 3 tablespoons of vegetable oil;
- 3 garlic cloves;
- Seasoning "Italian herbs" - to taste.
preparation
Slice cheese large plates. Mix oil, passed through the press garlic and seasoning. Dip into a mixture of each piece of cheese.
Arrange the slices on the grate and cook until golden brown on both sides, turning occasionally.
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9. Spicy tofu breaded grilled
Ingredients
- Tofu 400 g of solid;
- 1 tablespoon soy sauce;
- 2 tablespoons ketchup;
- 1 teaspoon maple syrup or other sweetener;
- ½ teaspoon of hot sauce - optional;
- 4 tablespoons of vegetable oil;
- ½ teaspoon garam masala or ½ teaspoon ground cumin and ½ teaspoon ground coriander;
- ½ teaspoon of dried garlic;
- salt - to taste;
- ½ teaspoon cornstarch;
- ¾ cup bread crumbs;
- chili powder - to taste.
preparation
Wipe the tofu with paper towel and place under oppression for half an hour to glass excess fluid. Cut it up into several layers.
Combine soy sauce, ketchup, maple syrup, hot sauce, half oil, garam masala, garlic, salt, and starch. Marinate tofu in this mixture for at least half an hour, put into the refrigerator.
Mix breadcrumbs, salt, and chili and zapaniruyte cheese. Lubricate the remaining oil and cook grating tofu approximately 7 minutes on each side until golden brown.
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10. Brussels sprouts in honey-mustard sauce
Ingredients
- 450 g Brussels sprouts;
- 3 tablespoons of vegetable oil;
- 60 ml of balsamic vinegar;
- 1 tablespoon honey;
- 1 tablespoon grainy mustard;
- salt - to taste;
- ground red pepper - to taste;
- a little grated Parmesan cheese - optional.
preparation
Cut the cabbages in half. Add to them the oil, vinegar, honey, mustard, salt and pepper and mix thoroughly.
Push halves on skewers and fry grilled for about 10 minutes, turning periodically. Cabbage should be browned and become soft. Before serving, you can sprinkle it with Parmesan.
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- 10 reasons to spend more time outdoors