In the summer season, we increasingly have to think about how to cook such a tasty and original from seasonal vegetables. As a result of reflection, a standard ratatouille, salad or stew turns out to be on the table, while you can do much more original and cook barbecue from vegetables. It will be an excellent side dish for the main course, or completely replace one, which completely depends on the original recipe.

In principle, the concept of "barbecue" is inextricably linked with meat fried at the stake. But now, vegetables cooked on fire can be found literally in any public institution offering dishes on the grill.

Despite the seeming exoticism, such food is very popular, and it is the duty of every housewife to cook it at least once.

Having mastered the existing recipes for vegetable kebab, going out into nature will become a real gastronomic feast filled with unforgettable aromas and tastes.

Skewers of vegetables cooked on skewers are an excellent addition to meat and fish fried in a similar way, a spectacular appetizer, a trendy country dinner, and even a completely independent dish that can easily decorate a festive table. Vegetable skewers can be served both on metal skewers and on wooden skewers. In the latter case, they will have to be cooked in the oven, which is no less tasty and original.

Vegetables cooked on a fire are suitable for a picnic, among the participants of which there will be avid vegetarians or weight loss guests, people with digestive problems and diseases of the pancreas. Such a dish contains a minimum amount of calories, but is saturated with vitamins and nutrients.

By the way, fresh vegetable barbecue recipes can surprise you with their originality and unpredictable combination of the main ingredients. For example, not only potatoes are subject to baking, but also tomatoes, zucchini, sweet peppers, onions and more. And you can’t even talk about the variety of marinades and sauces at all - there are a huge number of them.

In most countries of the East and the Mediterranean, it is customary to cook barbecue with meat and vegetables at the same time on the same grill. For example, in Armenia, these products are strung on different skewers, while in Azerbaijan they are strung on one, in turn.

Preparing vegetables is an elementary process. They are easy enough to wash, peel (if necessary), cut into slices of suitable sizes.

Then it remains only to observe the following basic recommendations:

• Use a barbecue grill whenever possible;
• So that chopped vegetables do not become porridge, they need to be salted only before serving, but not in the process of frying or pickling. The only exception is eggplant. They must be soaked in advance in salt water to eliminate bitterness;
• Marinate or not - it's up to you. By themselves, vegetables do not need to be marinated in the same way that meat does;
• Now about how much to fry. Basically, it depends on your gastronomic habits. In general, it is enough to simply brown and soften the vegetables without losing their original shape. For example, sweet peppers are enough to fry for 5 minutes, onions - 7, and zucchini need as much as 10-12 minutes;
• For a change, vegetable kebab can be supplemented with mushrooms, cheese, lard or tail fat;
• The use of corner skewers helps to avoid product scrolling.

So, it's time to move from the general to the particular, namely, how to cook pickled and fresh vegetables on the grill or in the oven.

The Mediterranean variation of such a dish is as follows:

• A couple of garlic cloves and a pinch of rosemary are passed through the press;
• All this is mixed with 5 tbsp. olive or other vegetable oil;
• Any vegetables are washed and cut into convenient portions, mixed with marinade, and left for a couple of minutes;
• Then the pieces are strung on skewers / skewers, and cooked in the oven until golden brown.

As mentioned above, it is absolutely not important to make a marinade for vegetable kebabs. Many people prefer to simply baste vegetables while frying with oil mixed with spices and herbs. All this is a matter of your personal gastronomic habits. The only thing that can be advised is to use lemon juice, garlic and natural olive oil.

If you have no desire to try pickled vegetables, you can use the following recipe for a future vegetarian barbecue:

• Peel and wash three small onions, three sweet peppers, a medium eggplant and a few tomatoes;
• The larger ingredients are cut into slices, and the cut points are smeared with vegetable oil;
• Products are strung in turn on skewers / skewers;
• Everything is again smeared with oil and sent to the grill until soft;
• Before serving, it is recommended to irrigate the dish with lemon juice.

Vegetable skewers cooked in the oven or on an open fire are a great way to teach your household not only tasty, but also healthy food.

Be sure to please your loved ones with an original and beautiful dish served in the best restaurants in the world.

Vegetable kebab has long been not inferior in popularity to meat. What could be better than a barbeque on summer days outdoors? You can cook everything on charcoal: zucchini, potatoes, eggplants, bell peppers, carrots, tomatoes, squash, corn, onions. And to make them tasty and not dry, you need to know how to pickle vegetables for barbecue.

General rules

Marinades for vegetables are, as a rule, sauces consisting of vegetable oils, herbs and a variety of spices. Washed, dried and cut into pieces or whole vegetables are laid out in the prepared mixture and mixed. In some cases, a little honey is added.

Marinade for roasting vegetables usually consists of the following ingredients:

• soy sauce;
• different types of vinegar;
• different types of vegetable oils;
• onion and garlic;
• pepper;
• lemon;
• salt.

Too soft and ripe vegetables should not be used. It is advisable to choose firm and slightly unripe.

You can take any vinegar: table, wine, apple, balsamic, but the taste in each case will be different.

Chopped vegetables and various ready-made seasonings can be added to the marinade, which can burn during baking. To prevent this from happening, large particles should be shaken off before being placed on the grill.

You can marinate and bake both a mixture of vegetables and individual vegetables. It should be borne in mind that the time of impregnation with spices and frying for different vegetables may differ: some need more time, others less.

You can pickle vegetables for barbecue along with mushrooms, for example, champignons.

The most commonly used spices for marinating kebabs

Classic recipe

Vegetables are chosen according to taste, if desired, you can marinate them together, and then bake champignons. For a kilogram of vegetables you will need:

• vegetable oil (olive or sunflower) - 50 ml;
• lemon - 1 piece;
• garlic - 4 cloves;
• basil - 1 sprig;
• rosemary;
• salt.

Finely chop the rosemary and basil, squeeze the lemon juice, chop the garlic in any way possible. Combine all these ingredients, salt and add vegetable oil.

Rinse the vegetables, chop, put in a bag, pour marinade sauce into it, tie the bag and shake. Leave for half an hour, then you can bake, laying on a wire rack or strung on skewers.

Based on soy sauce

For a kilogram of vegetables you need to take:

• soy sauce - 3 tablespoons;
• wine vinegar - 2 tablespoons;
• olive, mustard or sunflower oil - 50 ml;
• garlic - 2 cloves;
• finely chopped cilantro - 1 tablespoon;
• ground pepper (optional);
• salt.

Cooking:

1. Chop garlic, mix with cilantro and pour over soy sauce and wine vinegar.
2. Salt and pepper.
3. Add oil and stir.
4. Any vegetables (according to the season) cut and put in a bag, pour the sauce into them, tie the bag and shake.
5. Refrigerate for 5 hours, but periodically remove and shake gently.
6. Remove the pickled vegetables from the refrigerator and place on a baking rack.

Mushrooms can be added to vegetables if desired.

With dry white wine

From vegetables you will need zucchini, eggplant, tomatoes, onions and sweet bell peppers. For marinade:

• 100 g dry white wine;
• four cloves of garlic;
• peppercorns;
• salt to taste.

Cooking:

1. Finely chop the garlic, chop the peppercorns.
2. Combine all the ingredients of the future sauce and mix well.
3. Cut vegetables, tomatoes can be left whole.
4. Pour the marinade over the vegetables, cover the container with a lid and shake, leave for an hour, after which you can start baking.

With olive oil

This is a very simple marinade for roasting vegetables over charcoal. You will need the following ingredients:

• olive oil - 70 ml;
• balsamic vinegar - 2 tablespoons;
• garlic - 3 cloves;
• sugar - ½ teaspoon;
• basil - 2 branches;
• water 30 ml;
• salt - 1 teaspoon.

Cooking:

1. Put sugar and salt into balsamic vinegar, add water and stir until dissolved.
2. Add finely chopped garlic.
3. Pour in the olive oil.
4. Place crushed basil sprigs.
5. Chop tomatoes, patissons, bell peppers, onions, zucchini and other vegetables.
6. Pour the marinade into the vegetable mixture and mix with your hands.

After half an hour, remove the basil, and put the vegetables on a wire rack and bake. In the process, sprinkle them with the remaining marinade.

If there is no olive oil, you can take unrefined sunflower oil.

With yogurt

For such a marinade, you need natural yogurt without additives. For a glass of yogurt, you will need the following ingredients:

• water - two tables. spoons;
• cilantro (you can take parsley) - 2 sprigs;
• cardamom, cinnamon, cloves - a teaspoon;
• chopped garlic - a teaspoon;
• grated fresh ginger - a teaspoon;
• salt.

Mix all the ingredients, pour the chopped vegetables with the resulting mixture and let them soak in spices. After an hour, you can start frying on the coals.

With tomato paste

Tomato paste forms an appetizing crust on vegetables during baking and gives a peculiar taste. Tomato paste can be replaced with ripe tomatoes. To prepare the marinade per kilogram of vegetables, you need to take:

• tomato paste - ½ cup;
• vegetable oil - ½ cup;
• half a lemon;
• half a bunch of parsley;
• balsamic vinegar - 1 spoon;
• basil - 1 branch;
• sugar - 1 spoon;
• paprika - 1 spoon;
• salt and pepper.

Cooking:

1. Grate the zest from half a lemon, squeeze the lemon juice and mix it with the grated zest.
2. Add tomato paste, salt and pepper and balsamic vinegar to the lemon.
3. Add paprika and sugar and mix everything.
4. Pour vegetable oil into the resulting mixture, pour chopped parsley and basil.
5. Cut the vegetables and pour over the prepared sauce, mix thoroughly so that each piece is covered with marinade.
6. Close the container and put in a cold place for 4 hours. Do not forget to periodically take out and stir.

With sour cream

This marinade sauce is ideal for grilling young zucchini. It is easy to prepare, and all you need is sour cream, garlic, dill and salt.

Garlic and parsley must be chopped, combined with sour cream and salt. Cut the zucchini lengthwise or in circles, grease with the marinade properly and leave to saturate for half an hour. After that, you can place it on a double-sided grill and on the grill.

With orange juice

Such a marinade should not be prepared with purchased juice, but freshly squeezed. It will require the following products:

• a few pieces of oranges to end up with a glass of juice;
• two cloves of garlic;
• medium or coarse salt;
• dill (twig or umbrella);
• paprika;
• red ground pepper.

Cooking order:

• Finely chop the garlic, add salt, paprika, ground red pepper, pour orange juice and put a sprig or umbrella of dill.
• Cut eggplant, zucchini, squash and sweet peppers and pour them with the resulting marinade sauce.

After two hours, you can start roasting vegetables on the grill.

with mustard

For this marinade you will need:

• ½ lime (you can also take a lemon, but the taste will be different);
• three tablespoons of vegetable oil;
• two tablespoons of water;
• two cloves of garlic;
• a spoonful of Dijon mustard;
• two branches of basil;
• pepper;
• salt.

Crush the garlic, squeeze the juice from half a lime, tear off the leaves from the basil branches and chop finely. Combine all the ingredients and put the prepared vegetables in the marinade. Cover the saucepan and shake to distribute the sauce evenly. Leave to marinate for an hour or two.

Marinades for eggplant

Eggplants are loved by many for their piquancy, but they are especially delicious when grilled. But before baking, they must be marinated for at least 3-4 hours. The best marinades for eggplant:

• Olive oil, lemon juice, herbs and spices to taste.
• Wine vinegar, vegetable oil, soy sauce, basil and garlic.
• Dry white wine, olive oil, ground black pepper.

Marinades for zucchini

Zucchini is a real summer vegetable, it is light, tender, low-calorie. On warm days, it’s good to bake it instead of meat, choosing a suitable marinade, for example, from fresh herbs:

1. Finely chop the dill and parsley and season well with salt.
2. Wait until the greens give juice, put the zucchini cut in circles into it, mix and let it soak for 20 minutes.

Another simple but very successful marinade consists of just two ingredients - vegetable oil and garlic:

1. Pour vegetable oil into the pan, let it heat up.
2. Mince garlic, add to oil and fry until fragrant.
3. Remove the pan from the stove and carefully grease the young zucchini sliced ​​\u200b\u200blongwise and leave them to soak for an hour under the film, after which you can put them on a wire rack and bake.

marinade for onions

It turns out you can also make barbecue from onions. Baked on coals, it is surprisingly tasty, it can be served not only with meat, but also as an independent dish.

To pickle onions, you will need the following ingredients:

• dry wine (white) - half a glass;
• salt and ground pepper - to taste;
• thyme - a couple of branches.

Chop thyme, put in white wine. Cut the onions into quarters, sprinkle with salt and pepper, place in wine, keep in a cold place for two hours. After that, string the quarters of the pickled onion on skewers and send to the grill.

Onions can be marinated in soy sauce with spices or drizzled with olive oil and sprinkled with your favorite seasonings.

Marinade for potatoes on skewers

Potatoes can be baked on charcoal without anything, but under the marinade it will acquire an incredible taste and juiciness. List of necessary products (per kilogram of potatoes):

• lemon juice;
• vegetable oil (any);
• parsley, cilantro, dill;
• garlic;
• salt;
• black pepper.

Take a bunch of different greens and finely chop. Squeeze juice from half a lemon. Cut five cloves of garlic into slices as thin as possible. Mix lemon juice, vegetable oil, herbs and garlic and put peeled, washed and dried tubers into it, salt and mix well again, set aside for half an hour. Then string potatoes on skewers and put on the grill.

Grilled vegetables are not in vain called the decoration of the summer table: they look appetizing and joyful. To diversify their taste, you can invent marinades yourself.

In the summer season, we increasingly have to think about how to cook such a tasty and original from seasonal vegetables. As a result of reflection, a standard ratatouille, salad or stew turns out to be on the table, while you can do much more original and cook barbecue from vegetables. It will be an excellent side dish for the main course, or completely replace one, which completely depends on the original recipe.

Useful goodies!

In principle, the concept of "barbecue" is inextricably linked with meat fried at the stake. But now, vegetables cooked on fire can be found literally in any public institution offering dishes on the grill.

Despite the seeming exoticism, such food is very popular, and it is the duty of every housewife to cook it at least once.

Having mastered the existing recipes for vegetable kebab, going out into nature will become a real gastronomic feast filled with unforgettable aromas and tastes.

Skewers of vegetables cooked on skewers are an excellent addition to meat and fish fried in a similar way, a spectacular appetizer, a trendy country dinner, and even a completely independent dish that can easily decorate a festive table. Vegetable skewers can be served both on metal skewers and on wooden skewers. In the latter case, they will have to be cooked in the oven, which is no less tasty and original.

Vegetables cooked on a fire are suitable for a picnic, among the participants of which there will be avid vegetarians or weight loss guests, people with digestive problems and diseases of the pancreas. Such a dish contains a minimum amount of calories, but is saturated with vitamins and nutrients.

By the way, fresh vegetable barbecue recipes can surprise you with their originality and unpredictable combination of the main ingredients. For example, not only potatoes are subject to baking, but also tomatoes, zucchini, sweet peppers, onions and more. And you can’t even talk about the variety of marinades and sauces at all - there are a huge number of them.

The main rules for a successful barbecue

In most countries of the East and the Mediterranean, it is customary to cook barbecue with meat and at the same time. For example, in Armenia, these products are strung on different skewers, while in Azerbaijan they are strung on one, in turn.

Preparing vegetables is an elementary process. They are easy enough to wash, peel (if necessary), cut into slices of suitable sizes.

Then it remains only to observe the following basic recommendations:

• Use a barbecue grill whenever possible;
• So that chopped vegetables do not become porridge, they need to be salted only before serving, but not in the process of frying or pickling. The only exception is eggplant. They must be soaked in advance in salt water to eliminate bitterness;
• Marinate or not - it's up to you. By themselves, vegetables do not need to be marinated in the same way that meat does;
• Now about how much to fry. Basically, it depends on your gastronomic habits. In general, it is enough to simply brown and soften the vegetables without losing their original shape. For example, sweet peppers are enough to fry for 5 minutes, onions - 7, and zucchini need as much as 10-12 minutes;
• For a change, vegetable kebab can be supplemented with mushrooms, cheese, lard or tail fat;
• The use of corner skewers helps to avoid product scrolling.

cooking options

So, it's time to move from the general to the particular, namely, how to cook pickled and fresh vegetables on the grill or in the oven.

The Mediterranean variation of such a dish is as follows:

• A couple of garlic cloves and a pinch of rosemary are passed through the press;
• All this is mixed with 5 tbsp. olive or other vegetable oil;
• Any vegetables are washed and cut into convenient portions, mixed with marinade, and left for a couple of minutes;
• Then the pieces are strung on skewers / skewers, and cooked in the oven until golden brown.

As mentioned above, it is absolutely not important to make a marinade for vegetable kebabs. Many people prefer to simply baste vegetables while frying with oil mixed with spices and herbs. All this is a matter of your personal gastronomic habits. The only thing that can be advised is to use lemon juice, garlic and natural olive oil.

If you have no desire to try pickled vegetables, you can use the following recipe for a future vegetarian barbecue:

• Peel and wash three small onions, three sweet peppers, a medium eggplant and a few tomatoes;
• The larger ingredients are cut into slices, and the cut points are smeared with vegetable oil;
• Products are strung in turn on skewers / skewers;
• Everything is again smeared with oil and sent to the grill until soft;
• Before serving, it is recommended to irrigate the dish with lemon juice.

Vegetable skewers cooked in the oven or on an open fire are a great way to teach your household not only tasty, but also healthy food.

Diet vegetable kebab is a full-fledged "substitute" for traditional meat kebab. It is low-calorie, but at the same time nutritious and very healthy. To prepare it, you will need vegetables, seasonings, some free time and a good mood.

We offer you a delicious selection of vegetable kebab recipes that you simply cannot resist!

Vegetable skewers on the grill

Ingredients:

• zucchini - 1 pc.
• eggplant - 2 pcs.
• bell pepper - 2 pcs.
• tomatoes - 3-4 pcs.
• onion - 2 pcs.
• champignons - 10 pcs.
• olive oil (or vegetable) - 3-4 tbsp. l.
• spices
• parsley
• Dill
• basil

How to cook?

1. Wash all vegetables (eggplants, peppers, tomatoes, onions) and cut into not too thin rings. Finely chop the greens. Mushrooms can be cut in half if they are large. You can cook them whole if you like.
2. Marinate the vegetables in a mixture of olive oil, spices, chopped basil, dill, parsley and let them sit for at least an hour (stir the ingredients occasionally as the marinade may sink to the bottom of the bowl and not all vegetables will pickle equally).
3. Cook vegetable skewers on the grill or on a previously lit fire.

Vegetable shish kebab with Adyghe cheese

Ingredients:

• zucchini - 2 pcs.
• eggplant - 2 pcs.
• tomatoes - 3-4 pcs.
• sweet pepper - 2-4 pcs.
• Adyghe cheese - 400-500 g
• vegetable oil (olive oil)
• ketchup (we recommend homemade tomato paste)

How to cook?

1. Wash vegetables well. Cut zucchini, eggplant and tomatoes into rings, pepper and Adyghe cheese into large cubes.
2. Place all ingredients (except tomatoes) in a large bowl, season with salt and drizzle with olive oil, then mix well.
3. Thread the vegetables randomly onto skewers or wooden skewers, placing the cheese and tomatoes exclusively between the zucchini and eggplant rings.
4. Cook the right kebab over the fire until the vegetables are soft.

Delicious barbecue with corn

Ingredients:

• zucchini - 230 g
• champignons - 500 g
• sweet corn on the cob - 300 g
• cherry tomatoes - 300 g
• olive oil - 100 g
• garlic - 10 g
• young onion
• Dill
• spices

How to cook?

1. Wash the day before and finely chop the herbs and garlic. Then mix all the ingredients and season with olive oil and spices.
2. Cut zucchini and corn into rings.
3. Thread the vegetables onto wooden skewers or skewers in the following order: champignon, corn, tomato, zucchini, champignon.
4. Cook the dish on the grill or fire, turning the vegetable kebab from time to time so that it is evenly fried.

Shish kebab from champignons in the oven

©realkebab.ru

Ingredients:

• champignons - 300 g
• garlic - 1 tooth.
• vegetable oil - 2 tbsp. l.
• soy sauce - 2 tbsp. l.
• lemon juice - 1 tsp
• sweet paprika - 0.5 tsp
• dill (or other herbs)

How to cook?

1. Put the peeled mushrooms in a bag.
2. Finely chop dill and garlic. Then place these ingredients in the mushroom bag and add the paprika, olive oil, soy sauce and lemon juice to them. Seal the bag and shake well.
3. Marinate the mushrooms in the sauce for about 10-15 minutes.
4. Thread the mushrooms onto skewers and place in the oven. Cook the dish for 12-15 minutes at a temperature of 200-230 degrees.

Eggplant, pepper and olive skewers

©eda.2k.ua

Ingredients:

• eggplant - 500 g
• sweet pepper - 300 g
• olives (pitted) - 100 g
• vegetable oil (olive) - 50 ml
• soy sauce - 50 ml
• lemon - 1 pc.
• greens - bunch
• lettuce leaves - bunch
• pepper

How to cook?

1. Wash the lemon and squeeze the juice out of it. Then mix it with soy sauce, adding a little pepper.
2. Cut the eggplant into rings, put in a large saucepan or deep bowl, pour over the marinade and leave for 30 minutes.
3. Meanwhile, chop the bell pepper.
4. Thread vegetables (eggplant, peppers) and olives on wooden skewers in random order.
5. Fry the kebab on a fire or grill until the vegetables are fully cooked.
6. Before serving, put the vegetable skewers on lard leaves and garnish with finely chopped greens.

Vegetable kebab with apricots

©keramikaprofi.ru

Ingredients:

• young potatoes - 10-12 pcs.
• bell pepper - 1 pc.
• cherry tomatoes - 125 g
• onion - 2 pcs.
• apricots - 4 pcs.
• olive oil - 4-6 tbsp. l.
• basil
• pepper

How to cook?

1. To begin with, cut the bell pepper into large pieces, onion into 4 parts, then divide each into 3-4 plates. Cut the apricots in half, removing the pits.
2. While cutting vegetables, boil new potatoes. Then cool it and cut it in half (or into 2-3 parts, if necessary).
3. Finely chop the basil and garlic, add olive oil, spices to them and mix everything well.
4. String the kebab, alternating vegetables and fruits. Before cooking, grease them with marinade and leave for 10-15 minutes.
5. Fry the right kebab on hot coals or a grill, periodically turning the skewers.

Vegetable and shrimp skewers

Ingredients:

For filling:

• shrimp (cooked) - 24 pcs.
• cherry tomatoes (or other small ones) - 24 pcs.
• zucchini - 1 pc.
• yellow pepper - 1 pc.
• young onion
• kosher salt
• pepper
• lemon

For pesto:

• parsley - bunch
• fresh tarragon - ¼ cup
• unsalted roasted pistachios - ¼ cup
• garlic - 1 tooth.
• lemon juice - 5 tsp
• kosher salt - ¼ tbsp. l.
• pepper - ¼ tbsp. l.
• olive oil - ½ cup
• water - 1 tbsp. l.

How to cook?

1. Lightly chop the tarragon, parsley, pistachios, lemon juice, garlic, salt and pepper in a blender. Then add olive oil to these ingredients and beat everything again to get a homogeneous mass. Divide the pesto in two.
2. Soak 8 wooden skewers in water for 30 minutes before preparing the vegetables.
3. Cut the pepper into cubes, zucchini into rings, and young onion feathers into 3-4 parts.
4. Thread the ingredients onto skewers in the following order: onion, pepper, zucchini, tomato, shrimp.
5. Then drizzle vegetables and seafood quite a bit with olive oil and brush with sauce.
6. Cook vegetable skewers in the oven for 5 minutes at a temperature of 450-550 degrees or on the grill (2-3 minutes on each side).
7. At the end, garnish the dish with freshly squeezed lemon juice and the rest of the pesto and serve immediately.

Vegetable skewers without pickling

©ovkuse.ru

Ingredients:

• pepper - 3 pcs.
• tomatoes - 3 pcs.
• onion - 3 pcs.
• eggplant - 1 pc.
• lemon - ¼ pcs.
• vegetable oil (olive)

How to cook?

1. Peel the onion, remove the step from the eggplant, then string the vegetables along with the tomatoes on skewers. If desired, you can cut the eggplant and onion into small pieces.
2. Drizzle all the ingredients with oil and grill over hot coals, turning the skewers occasionally to prevent the vegetables from burning.
3. Serve the finished kebab to the table, sprinkled with lemon juice.

Prepared by Tatyana Krysyuk

During the harvest season, we often think about what an interesting and original dish can be prepared from vegetables. Most often, our choice falls on salads, casseroles, stews and other familiar foods. However, there is a great way to diversify your diet - to cook barbecue from vegetables. The secrets of creating this dish can be useful to every housewife.

Cooking principles

1. A variety of vegetables are suitable for creating such a barbecue: onions, zucchini, eggplant, corn, sweet peppers, tomatoes, etc. The process of preparing these products is very simple - they must be thoroughly washed and cut into slices suitable for skewers of approximately the same size. Small vegetables (such as cherry tomatoes) can be fried uncut.
2. To cook vegetable skewers, it is better to use a grill grate or traditional skewers. However, this dish can be cooked even in the oven. It all depends on the preferences of the hostess and the opportunities available to her.
3. So that during cooking, vegetable raw materials do not turn into porridge, in no case should it be salted. The exception is eggplant. To discourage bitterness from this vegetable, it is placed for several minutes in salt water.
4. Shish kebab of vegetables is marinated purely individually. It doesn't need to be marinated at all. But it already depends on the taste of consumers.
5. The cooking time of the dish is not strictly regulated. In general, foods should soften and brown but retain their shape. Eggplants and zucchini are usually kept on fire for ten to twelve minutes, onions for seven to eight minutes, and peppers for about five minutes.
6. To diversify the taste of the dish, other products are often added to vegetable skewers. Recipes for vegetarians involve the use of mushrooms and cheese, the rest diversify their diet with tail fat and lard.

Vegetable kebab with champignons. Ingredients

Shish kebab from vegetables is not only appetizing, but also a very healthy dish. Vegetarians especially love this wonderful dish. To prepare it, you will need to stock up on the following products:

• corn - three ears;
• olive oil - 3/4 of one glass;
• balsamic vinegar - a third of a glass;
• garlic - three cloves;
• Dijon mustard - two tablespoons (tablespoons);
• dried thyme - one spoon (tea);
• salt - one spoon (tea);
• ground black pepper - half a spoon (tea);
• zucchini - two pieces;
• green bell pepper - one piece;
• red bell pepper - one piece;
• red onion - one head;
• cherry tomatoes - half a kilogram;
• champignon mushrooms - 240 grams.

Vegetable kebab with champignons. Cooking method

Now let's talk about how to pickle vegetables for barbecue, and then fry them on the grill.

1. First of all, you need to boil the corn. It must be kept in boiling water for five minutes, cool and cut into pieces five centimeters long.
2. Next, chop the peeled garlic.
3. After that, you need to cut the zucchini and red onion into slices two and a half centimeters long. Then the Bulgarian pepper must be cleaned of seeds and divided into pieces of three centimeters.
4. Now, in a small container, mix ground pepper, salt, thyme, mustard, garlic, vinegar and oil.
5. Next, in a large bag, you need to add peeled, washed and chopped vegetables and mushrooms. You need to add marinade to them, tightly tie the bag in which they are located, and shake everything well.
6. After that, the products for the barbecue should be put in the refrigerator for four hours. The maximum time for marinating is a day.
7. Then the grate should be greased with oil and the grill should be heated to a moderate temperature (at most - 350 degrees).
8. Now vegetables and champignons must be strung on wooden skewers or skewers and put on a wire rack. Then they need to be fried for twelve minutes. Then the dish can be served immediately to the table.

Vegetable skewers in the oven. Ingredients

On long dark winter evenings, when you don’t feel like going out, you can spend time with friends and cook an original dinner for them - vegetable barbecue in the oven. The ingredients that are needed to prepare this dish will remind you of a bygone summer:

• eggplant - three pieces;
• zucchini - one piece;
• tomatoes - three pieces;
• salt - to taste;
• vegetable oil - to taste.

Vegetable skewers in the oven. Cooking method

1. First you need to wash the zucchini and cut them into rings one and a half centimeters thick. Do the same with tomatoes and zucchini.
2. Next, you need to string all the vegetables on wooden skewers, alternating with each other, lightly sprinkle with salt and sprinkle with vegetable oil.
3. Now the oven must be heated to 180 degrees and send our vegetable skewers into it for twenty minutes.

The dish is ready! It will delight your friends and loved ones with a pleasant taste and summer aroma.

Vegetable kebab "Multicolored". Ingredients

This dish will delight you not only with its taste, but also with its bright appearance. Skewers of vegetables on skewers will look especially impressive if you make it from colorful vegetables. The ingredients for this dish are listed below.

For barbecue:

• cauliflower - twenty inflorescences;
• Brussels sprouts - twenty pieces;
• sweet pepper (different colors) - two pieces;
• tomatoes - five pieces;
• onions - five pieces.

For sauce:

• mayonnaise - 250 grams;
• gherkins - 100 grams;
• black pepper (ground) - to taste.

Vegetable kebab "Multicolored". Cooking method

1. First, all vegetables should be washed, cleaned of seeds and cut into pieces of arbitrary size.
2. After that, they must be strung on skewers and fried on coals or an open fire. The degree of readiness of the dish can be determined by eye.
3. Next, you need to make a sauce with which you will serve vegetable skewers on skewers. To do this, mix mayonnaise with gherkins and black pepper.

Vegetable kebab "Garnish". Ingredients

This dish is perfect for meat skewers. It is customary to roast it on an open fire before the fire burns out and turns into coals. In order to cook skewers of vegetables on the grill in this way, the following products will come in handy:

• medium-sized whole tomatoes;
• unpeeled eggplant.

The ingredients must be taken in the same amount, so that they are enough for a side dish for the prepared meat.

Vegetable kebab "Garnish". Cooking method

1. First of all, the vegetables must be washed and strung on skewers. So that the tomatoes do not fall apart, they need to be pierced closer to the stem. Eggplant should be put on skewers lengthwise, alternating with tomatoes.
2. Next, the products must be placed on an open fire and constantly ensure that they do not burn. Cooking time is determined individually.
3. After that, the prepared vegetables should be cooled slightly and peeled. If you put them in very salty water for five minutes, it will easily come off by itself.
4. Ready skewers of vegetables do not have to be eaten directly from skewers. The fruits can be removed, cut into slices. Then season with garlic, ground pepper, chopped onion and herbs, drizzle with oil and lemon juice and serve as a delicious vegetable caviar that perfectly complements the meat.

This is how barbecue vegetables are prepared on the grill without pre-marinating the products. In this form, they are much tastier and more aromatic.

Vegetable skewers with bacon. Ingredients

In conclusion, let's return to more satisfying options for the dish we are describing. To prepare it, you will need the following ingredients:

• eggplant - six pieces;
• tail fat (lard) - 200-300 grams;
• black pepper, ground zira, salt - to taste.

Vegetable skewers with bacon. Cooking method

1. First of all, each eggplant must be cut across several times, each time retreating one and a half centimeters and the same amount without reaching the end, so as not to cut the vegetable.
2. Next, each of them needs to be salted and set aside for twenty minutes. After that, the eggplant should be wiped dry with a paper towel.
3. Then, frozen or cold fat tail fat must be cut into squares corresponding in size to the diameter of the eggplant and not more than 7 millimeters thick, pepper, season with cumin, salt and place in cuts.
4. Then the vegetables stuffed with fat should be strung on skewers or wooden skewers and roasted over coals until dark. However, they need to be rotated frequently.
5. Ready eggplant inside should be very soft. They are usually served hot, with pita bread and herbs.

How to cook vegetable skewers: on a grill, on an open fire or on wooden skewers in the oven is a private matter for every housewife. In any case, you will get a tasty and light dish. Bon Appetit!