How to cook grilled tomatoes - subtleties for beginners

Tell me how to cook grilled tomatoes? I really like bell peppers fried on fire, recently I tried to make champignons in this way. They also turned out to be delicious. But I haven't experimented with tomatoes yet. Are there any nuances?

If you love fried vegetables, but want to preserve their vitamins as much as possible, opt for the grill. This device will delicately fry the fruits, giving them an amazing aroma, but not allowing them to lose nutrients. For example, knowing how to grill tomatoes, you can enjoy a wonderful appetizer or get an original ingredient for vegetable or meat salads. Tomatoes remain juicy, while retaining their shape, but receive a unique aroma of wood firewood. These vegetables are perfect for a light snack or for a low-calorie diet dinner. And they will also serve as a side dish for meat or a more hearty main course.

The subtleties of grilling vegetables

Despite the juiciness of tomatoes, the main thing is to preserve this feature, so as not to get only fried skins as a result. For this, it is important to observe the temperature regime. Heat the grill well first, then let the temperature drop to medium. In this case, the distance between vegetables and fire should be about 20 cm.

If you are using a charcoal unit, you can check the heat quality by hand. Just place it over the wire rack. If you can hold it for 3 seconds - boldly lay out the tomatoes.

It is very convenient to grill cherry tomatoes, although large fruits will do. They can be cut into thick slices using a sharp knife. In this case, be sure to stop at varieties with dense pulp. Soft tomatoes will not work - they will quickly drain off. The peel should be strong so that it does not burst and the juice does not leak out prematurely. If you have large seeds, just shake the vegetable well and they will fall out, or use your fingers.

How to grill tomatoes

Wash the vegetables well first. If you have small tomatoes, use a wire rack. Medium fruits can be skewered, leaving no more than 2 mm between them. Large tomatoes - cut and also place on the wire rack. Now you can start frying, but salting and gloves is usually only after the film begins to flake off. And grease with vegetable oil will not hurt. And one more nuance: do not forget to put the vegetables cut in half in the same way, with a cut in one direction.

Cook the tomatoes for 10 minutes, following these rules:

• turn over for the first time after three minutes;
• then every minute;
• and when the skin begins to lag behind, turn it over 2 times more often.

As soon as the juice and skin have begun to char, it is time to remove and serve. There are such tomatoes, preferably warm, seasoned with olive oil with herbs and garlic.

Grilling vegetables - video