Baked dishes with simple ingredients and methods help your group’s weekend picnic not take too much time to prepare.
Eating is an integral part of a picnic. Instead of buying ready-to-eat foods, your group can prepare and cook some grilled dishes with the following simple methods.
Grilled chicken with vegetables
- 1/4 cup olive oil
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- 2 cloves minced garlic
- A lemon for water
- One teaspoon of salt
Meat and vegetables:
- 250g boneless chicken cut into bite-sized pieces
- 250g mushrooms
- 250g cherry tomatoes
- 2-3 scallions cut into pieces
– Put the sauce ingredients in a large bowl and mix well. Add chicken and vegetables and marinate for at least 30 minutes, up to 2 hours.
– Thread chicken, vegetables on skewers and bake for about 10 minutes and then enjoy.
Asparagus ham roll
- A bunch of asparagus
- 8 slices of ham
- 2 tablespoons grated parmesan cheese
- One tablespoon of olive oil
- A lemon
– Roll a slice of ham around 3-4 tops of asparagus, then brush with olive oil and sprinkle a little salt on top.
Place the asparagus on the griddle and bake for 4 minutes on each side. Remove from grill, sprinkle with cheese, squeeze lemon and enjoy while still hot.
- 4 yellow zucchini
- 4 green zucchini
- 2 eggplant
- 400g chopped tomatoes
- One diced onion
- 2-3 cloves of minced garlic
- Marjoram, chopped fresh basil
- Salt, olive oil
– Make the sauce: On medium heat, heat olive oil in a pan. Add onion and stir until golden. Then add the garlic and saute for about 30 seconds. Add chopped tomatoes, oregano, basil and salt and stir well. Cook over medium heat for about 20 minutes, stirring occasionally.
Meanwhile, cut the zucchini and eggplant into 1-2 cm thick slices. Thread the vegetables alternately on the skewers. Drizzle with olive oil and sprinkle some salt on top. Bake for 20 minutes until vegetables are tender. Enjoy with tomato sauce.
Baked sweet potato stuffed with chili
- 4 medium sweet potatoes
- One diced onion
- 180 ml ketchup
- 400g cooked red beans
- 1/2 can of beer
- It’s chopped
- Olive oil, paprika, salt
– Wrap each sweet potato in foil and bake them in embers. Turn frequently to ensure even cooking.
– While the potatoes are baking, prepare the chili sauce. Over medium heat, heat the oil in a saucepan. Add diced onion and sauté until soft. Add red beans, ketchup, paprika, beer (can be substituted with broth) and seasoning. Stir well and cook over low heat for 15-20 minutes.
– When the potatoes are soft, take them out of the oven. Carefully open the foil. Use a knife to cut 1 line on the potato, then stuff the prepared chili sauce and enjoy.
According to Zing
Make BBQ ribs for year-end party
The hot and fragrant grilled whole ribs is the ideal culinary suggestion for you to enjoy in the cold weather.
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