Vegetable shish kebab is no longer inferior in popularity to meat. What better outdoor barbecue on summer days? 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 the barbecue.

General rules

Vegetable marinades are usually sauces made from vegetable oils, herbs, and a wide variety of spices. Put washed, dried and cut into pieces or whole vegetables into the prepared mixture and mix. In some cases, a little honey is added.

A vegetable marinade usually consists of the following ingredients:

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

Vegetables that are too soft or ripe 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 will be different in each case.

Chopped vegetables and various ready-made seasonings can be added to the marinade, which can burn during baking. To prevent this from happening, it is better to shake off large particles before placing 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 marinate vegetables for barbecue with mushrooms, for example, champignons.

The most commonly used spices for marinating kebabs

Classic recipe

Vegetables are chosen to taste, if desired, you can marinate with them, and then bake the mushrooms. 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 the marinade sauce into it, tie the bag and shake. Leave for half an hour, then you can bake, laying on a wire rack or stringing on skewers.

Soy sauce based

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.

Preparation:

1. Chop the garlic, mix with cilantro and pour over soy sauce and wine vinegar.
2. Season with salt and pepper.
3. Add oil and stir.
4. Cut any vegetables (according to the season) and put them in a bag, add sauce to them, tie the bag and shake.
5. Put in the cold for 5 hours, but periodically take out and shake gently.
6. Remove the pickled vegetables from the refrigerator and place them on a baking rack.

If desired, mushrooms can be added to the vegetables.

With dry white wine

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

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

Preparation:

1. Finely chop the garlic, chop the peppercorns.
2. Combine all the ingredients of the future sauce and mix well.
3. Chop 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 charcoal grilled vegetables. The following ingredients will be needed:

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

Preparation:

1. Put sugar and salt in balsamic vinegar, add water and stir until dissolved.
2. Add finely chopped garlic.
3. Pour out the olive oil.
4. Put basil sprigs, mashed by hands.
5. Chop tomatoes, squash, bell peppers, onions, zucchini and other vegetables.
6. Pour the marinade into the vegetable mixture and stir by hand.

After half an hour, remove the basil, and put the vegetables on the wire rack and bake. Sprinkle with the remaining marinade in the process.

If you don't have olive oil, you can take unrefined sunflower oil.

With yoghurt

This marinade requires natural yoghurt without additives. A glass of yogurt will require the following ingredients:

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

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

With tomato paste

When baked, tomato paste forms an appetizing crust on vegetables 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.

Preparation:

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 cool place for 4 hours. Do not forget to periodically take out and stir.

With sour cream

This marinade sauce is ideal for grilling young courgettes. It is easy to prepare it, but you only need sour cream, garlic, dill and salt.

Chop garlic and parsley, combine with sour cream and salt. Cut the zucchini lengthwise or in circles, grease them with marinade and leave to nourish for half an hour. Then it can be placed on a double-sided wire rack and on the grill.

With orange juice

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

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

Cooking procedure:

• Finely chop the garlic, add salt, paprika, ground red pepper, pour orange juice and put a sprig or umbrella of dill.
• Chop the eggplants, zucchini, squash and bell peppers and pour the resulting marinade sauce over them.

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

With mustard

For such a marinade you will need:

• ½ lime (you can take 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 a basil;
• pepper;
• salt.

Crush the garlic, squeeze the juice from the half of the 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.

Eggplant Marinades

Many people love eggplants for their piquancy, but they are especially delicious when grilled. But before baking, they must be marinated for at least 3-4 hours. Best eggplant marinades:

• 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.

Zucchini marinades

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

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

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

1. Pour vegetable oil into the pan, let it heat up.
2. Chop the garlic, put in oil and fry until aroma appears.
3. Remove the pan from the stove and grease the young zucchini cut along the length and leave them to soak for an hour under the film, after which they can be laid out on the wire rack and baked.

Marinade for onions

It turns out that you can also make shish kebab from onions. Charcoal baked, it is amazingly tasty, it can be served not only with meat, but also as an independent dish.

To pickle onions, you need the following ingredients:

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

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

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

Marinade for potatoes on skewers

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

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

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

Grilled vegetables are called a summer table decoration for a reason: they look delicious and joyful. To diversify their taste, you can come up with marinades yourself.

Since the time my children settled in a private house, I have been celebrating my birthday with them. Summer ... Heat ... I don't feel like sitting in an apartment at all, and even standing by the stove. Therefore, I cook kebabs. This time, several types of kebabs were cooked on the grill, and one of these was pork kebabs with vegetables. You can choose vegetables according to your taste. I chose zucchini, eggplant, bell peppers and, of course, onions. It turned out just great!

Ingredients

To cook pork kebab with vegetables on the grill, we need:

pork - 1.5 kg;

eggplant - 2 pcs.;

zucchini - 2 pcs.;

onions - 2-3 pcs.;

bulgarian pepper - 2 pcs.;

salt, black pepper - to taste;

seasoning for barbecue - 2 tbsp. l .;

bay leaf - 2 pcs.;

soy sauce - 3 tbsp l .;

lime (or lemon) juice - 1 tbsp. l .;

olive oil (or vegetable) - 2 tbsp. l.

Cooking steps

The pork pulp that I took for the kebab is called the "apple". The meat should be washed and cleaned, then dried and cut into 35-40 grams pieces.

Place the pork pieces in a bowl, add the kebab seasoning and mash the meat thoroughly with your hands. Then add chopped bay leaves, lime juice, soy sauce and olive oil and stir again.

Wash the vegetables. Pepper seeds and cut into convenient slices, zucchini and eggplants cut into slices 7-8 mm thick, onions - into rings of the same thickness.

Add vegetables to meat, sprinkle with black pepper.

In order for meat and vegetables to marinate well, it is better to pour them into a plastic bag, tie and shake well. Leave the bag in the refrigerator for 3-4 hours.

Kindle the grill for cooking kebabs. Salt pieces of pork and vegetables, alternate on skewers.

Fry our delicious pork kebabs with vegetables on the grill on "gray" coals, constantly scrolling so as not to burn the vegetables. The readiness of the pork can be determined by cutting a piece of meat with a knife - if the pork in the cut is without a pink tint, then the meat is ready. Cooking time depends a lot on the heat of the coals. Meat and vegetables are very juicy, tasty and aromatic.

Bon Appetit!

Have you tried eggplant kebab? No? Then be sure to cook! Such kebabs turn out to be unusually tasty, especially if they are cooked together with meat, minced meat or other vegetables.

Sometimes you want to cook something for a picnic.

An excellent alternative to a banal meat dish would be a shish kebab made from any vegetables, for example, eggplant.

It can be both a great alternative to regular meat if you're a vegetarian, or a great side dish option.

Eggplants baked on the fire will easily replace the potatoes in their uniforms that are already bored by everyone.

Eggplant kebab - cooking methods

There are several cooking options, you can choose any depending on, for example, your favorite spices.

Cooking technology:

1. So that the eggplants do not taste bitter after cooking, they must be soaked in cold salted water for an hour in advance.
2. Poorly washed peel can also cause bitterness, so it is very important to rinse vegetables thoroughly.
3. Do not fry the wedges for too long, the vegetables can dry out.
4. You need to salt right before the end of frying: this way they will better retain their shape and will not turn into porridge.

You can use a variety of spices to make the marinade spicier or softer to your liking.

Spicy eggplant kebab

We will need:

• 7-8 eggplants;
• 2 tablespoons of vinegar;
• 2 tablespoons of sugar;
• 100 g butter;
• 3 tablespoons of adjika;
• 2-3 heads of garlic;
• 2 onions.

Cooking procedure:

1. Cut into slices thin enough so that they cook through faster.
2. We put them on a skewer and fry for 15-20 minutes on hot coals, but not over an open fire.
3. In a separate bowl, mix the onion, garlic, adjika, vinegar, sugar and melted butter, chopped into rings.
4. Put the fried vegetables on a dish and put the sauce on top.

This dish will be delicious both hot and cold.

Shish kebab from eggplant, zucchini, tomatoes and other vegetables

To make the kebab more satisfying, we suggest adding more other vegetables.

Then you will have a complete grilled vegetable stew.

Ingredients:

• 3-4 eggplants;
• 1 zucchini;
• 2 tomatoes;
• 2 onions;
• 1 sweet bell pepper;
• 2 heads of garlic;
• 3 tablespoons of mayonnaise;
• 1 tablespoon soy sauce
• spices to taste.

Preparation:

1. Making a marinade: mix finely chopped garlic, mayonnaise, soy sauce and spices.
2. Cut all the vegetables coarsely enough and fill them with marinade, leave to marinate for an hour.
3. Soak the skewers in cold water for about half an hour so that the vegetables do not burn on them during frying.
4. Alternating all the vegetables, string them on a skewer and fry for 20 minutes.

As a result, we get juicy and at the same time tender vegetables that can be served on the table as an independent dish or as a side dish for meat.

This dish is best combined with. Such a shish kebab does not need to be warmed up the next day - it seems even tastier and more piquant when cold.

Eggplant in honey marinade

This recipe will especially appeal to lovers of piquancy: honey will give an unusual taste, ketchup will add spice, and dried thyme will add a bright aroma.

Ingredients:

• 2 medium eggplants;
• a teaspoon of olive oil;
• a teaspoon of wine vinegar;
• a teaspoon of dried ground thyme;
• 2 tablespoons of ketchup
• a teaspoon of honey;
• juice of half a lemon.

Cooking procedure:

1. Silence the eggplants in salted cold water for half an hour so that excess bitterness is gone from them.
2. Mix the remaining ingredients in a separate bowl.
3. Drain off excess water, dip with paper towel if necessary.
4. We dip the slices into the marinade so that it completely covers them and leave to marinate for an hour and a half.
5. We warm up the grill and, when the eggplants are well marinated, put them on the grill grate.

These sauce variations work well with rice and baked or fried chicken breast.

Chicken kebab with eggplant

Ingredients:

• chicken breasts - 4 pieces;
• eggplant - 4 pieces;
• honey - 1 tablespoon;
• olive oil - 6 tablespoons;
• juice of half of one lemon.

Preparation:

1. We wash the vegetables well, cut them into thick enough circles, sprinkle with salt and leave to rest for an hour.
2. Chop the chicken breasts not very coarsely.
3. Pour the chicken with a mixture of honey, olive oil and lemon juice, add spices and leave to marinate for an hour or two.
4. When the time is up, alternately put on the wooden skewers either chicken or eggplant.
5. We wrap the whole dish in foil, and then send it to the oven for 40 minutes at a temperature of 180 degrees. The foil will preserve all the marinade and the meat and vegetables will be very juicy. The dish turns out not just fried, but well stewed.

Each cooking method has its own secrets so that the recipe will work for sure:

1. Firstly, you should not choose specimens that are too large: there is a possibility that they have not matured inside. Better to choose a small vegetable with a fresh green stalk.
2. Do not cut them into very large pieces, as there is a possibility that they will not fry and will remain moist inside, which will ruin your meal.
3. So that the product does not taste bitter, before cooking it must be poured with salted water and left for an hour and a half.
4. Vegetables absorb oil easily and should be used as little as possible during cooking to minimize the amount of cholesterol consumed.
5. Eggplant itself is already a very satisfying dish, so you can also serve it without the main course.

As you can see, there are a great variety of options for making a shish kebab from groceries: this dish will be appreciated by both adults and children.

Do you like outings and outdoor recreation, and it is cloudy and rain outside the window? Then I suggest making a vegetarian kebab in the oven. It will turn out to be no less tasty and aromatic than on a fire.

Photo of vegetable kebab

Recipe content:

Surely many people have such a phrase as "vegetable kebab" brings a smile. After all, many people know barbecue only from meat, and from time immemorial this name means exclusively fried meat. However, nevertheless, today vegetable kebab can be found on the menu of any institution specializing in cooking food on charcoal. Moreover, many (not only vegetarians) managed to try such a dish more than once. Therefore, I propose to get to know him, and then cook it yourself.

Vegetable kebab belongs to exotic variations of kebab, like mushroom or fish. But it perfectly goes with the same meat kebab as the main hot side dish. Therefore, a vegetable dish can please absolutely everyone, and besides, it is still very tasty and healthy.

Tips for making eggplant and bell pepper shashlik

• For added flavor and satiety, skewered vegetables can be alternated with chunks of meat or lard.
• You can diversify this kebab by supplementing it with zucchini, tomatoes, onions, mushrooms, cheese.
• All vegetable slices must be the same size so that they cook evenly and simultaneously.
• To prevent vegetables from turning into porridge during frying, they should be salted at the end of cooking, with the exception of eggplant. After cutting, they are usually soaked in salt water to remove bitterness, and then washed.
• Marinating vegetables is a purely individual matter, and vegetables, without fail, do not require pickling. But in general, it's better to soak them for taste.

• Caloric content per 100 g - 58 kcal.
• Servings - 2
• Cooking time - 1 hour 30 minutes

Ingredients:

• Eggplant - 1 pc.
• Sweet bell pepper - 2 pcs.
• Garlic - 2 cloves
• Soy sauce - 2 tablespoons
• Table vinegar 9% - 1 tablespoon
• Refined vegetable oil - 3 tablespoons
• Ground nutmeg - 1 tsp
• Ground black pepper - 1/3 tsp or to taste
• Salt - 1 tsp or to taste
• Ground coriander - 1 tsp
• Wooden skewers - 6 pcs.

Cooking eggplant and bell pepper shashlik

1.wash and cut into rings no more than 1 cm thick. Season them with salt and leave to rest for 30 minutes to release all the bitterness. After that, rinse the vegetable with water and pat dry with a cotton towel.

Wash the bell pepper, cut in half, remove the tail and seeds. Wash the pulp, cut into 2-3 pieces and pat dry with a paper towel.

2. In a deep container that will hold all the vegetables, put all the pickling ingredients: soy sauce, vegetable oil, table vinegar, ground nutmeg, black pepper, ground cardamom and squeeze the peeled garlic cloves through a press.

3. Put the vegetables in the sauce, mix them well so that they are all covered with marinade and leave to infuse for 1 hour.

4. After that, alternating between eggplants and peppers, string them on wooden skewers. You can also use real iron skewers for the oven. I advise you to soak the skewers in water for half an hour beforehand so that they do not burn during baking.

Place the skewers with vegetables on a wire rack or on a high-sided baking sheet to allow air to circulate around the vegetables. That is, vegetables should not lie on the baking sheet.

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

Then it looks like this: Take a large eggplant and bake whole in the oven 180 degrees until smooth. When this happens, remove it from the oven and let it cool down. Once cool, open the eggplant and scrape the flesh with a fork until it's completely out of the skin. Place the pulp in a nice pot with salt, pepper and olive oil on top.

Ingredients:

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

How to cook?

1. Wash the 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, add salt and drizzle with olive oil, then stir well.
3. String vegetables on skewers or wooden skewers in random order, placing cheese and tomatoes exclusively between the zucchini and eggplant rings.
4. Cook the right kebab over the fire until the vegetables are tender.

Bake slices of bread in the oven and rub a clove of garlic on top of each while still hot, just to flavor. Arrange the shrimp around the pot and serve. Did you know vegans can enjoy a good barbecue too? Obviously not the meat version, but soy protein options, various vegetables such as beets, carrots, squash, asparagus, okra, eggplant, peppers, zucchini, potatoes, tomatoes, onions, olives, mushrooms, and even tofu.

These grilled ingredients are delicious and can be part of a good, healthy vegan light and nutritious barbecue. To make everything more delicious, it is ideal to marinade with garlic, herbs and other seasonings to add flavor to the skewers.

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

Vegetable shish kebab in marinade

Below are some vegetarian BBQ recipes for you to get ready for home for friends and family. You can let the marinade sit for 8 hours or more to help the flavors turn on better. If you'd like, make fried fruit skewers like dessert.

Recipe for making noodles and tofu

To accompany your light veggie BBQ, make a farofa, vinaigrette, fresh arugula salad or other greens and corn on the cob, it's delicious! Whisk the marinade ingredients in a blender. Then marinate all the vegetables and cut the tofu into cubes and leave in the refrigerator for 8 hours to blend in well with the flavors. Then bake the potatoes and onion marinades in the oven until tender. Grilled tofu, eggplant and zucchini.

Champignon shashlik 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. Place the peeled mushrooms in a bag.
2. Finely chop the dill and garlic. Then place these ingredients in a bag of mushrooms and add paprika, olive oil, soy sauce, and lemon juice to them. Tie the bag and shake well.
3. Marinate the mushrooms in the sauce for about 10-15 minutes.
4. String the mushrooms on skewers and send to the oven. Cook the dish for 12-15 minutes at a temperature of 200-230 degrees.

Eggplant, pepper and olive shashlik

© eda.2k.ua

Vegetarian eggplant recipe for eggplant and pepper. Make a preparation by mixing soy sauce, olive oil, salt and oregano and set aside. Wash the eggplants, cut into cubes and soak in a solution of water, lemon, or vinegar to remove the bitter taste. Drain and sauté in a diced pepper skewer. Take a barbecue at the intermediate level. When it starts to brown, remove and pour into seasoning mixture. Go back to the grill and serve when it suits you.

Recipe for an easy vegetarian zucchini barbecue

Include all the ingredients in the marinade and set aside. Cut the ingredients into cubes, except for the olive, which must remain intact. Mix in the marinade and let it taste well overnight. The next day place on skewers, sandwich the ingredients and take the grill on the grill.

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 - a bunch
• lettuce leaves - bunch
• pepper

How to cook?

1. Rinse the lemon and squeeze the juice out. Then mix it with soy sauce, adding a little pepper.
2. Cut the eggplant into rings, place in a large saucepan or deep bowl, cover with marinade and let sit for 30 minutes.
3. In the meantime, chop up the bell peppers.
4. String vegetables (eggplant, pepper) and olives on wooden skewers in random order.
5. Grill the kebab over the fire or grill until the vegetables are fully cooked.
6. Before serving, put the vegetable kebab on lard leaves and garnish with finely chopped herbs.

Vegetable kebab with apricots

© keramikaprofi.ru

Fresh Vegetarian BBQ Recipe with Champignon and Beef

Sanitize the mushrooms, then skewer the cubic soybean sandwich and moisten. Combine the herbal cream, dill, garlic and salt to taste. Use a kitchen brush to skewer some of the mixture and bring the grill to the grill. Turn and brush the sauce.

Fresh Vegetarian BBQ Recipe for Asparagus and Tomatoes

Wash and cut the asparagus into cubes, scalding the tip. Sprinkle with wood skewers, cherry tomato sandwiches. Incorporate the marinade ingredients in a bowl and brown the skewers and let sit in the mixture for a few hours. Grill until golden brown to your liking.

Ingredients:

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

How to cook?

1. First, cut the bell pepper into large pieces, the onion into 4 pieces, then divide each into 3-4 plates. Cut the apricots in half, removing the seeds.
2. Boil the young potatoes while cutting the vegetables. Then cool it down and cut it in half (or 2-3 pieces if needed).
3. Finely chop the basil and garlic, add olive oil, spices and mix well.
4. String kebabs, alternating vegetables and fruits. Before cooking, brush them with marinade and leave for 10-15 minutes.
5. Grill the right kebab over hot coals or a charcoal grill, occasionally turning the skewers over.

Vegetable and shrimp shashlik

© southernboydishes.com

Vegetarian Potato BBQ Recipe

Then cut the ends and place them on the braid. Melt the vegetable cream in a skillet and add the garlic and season with salt. Sprinkle the okra into the mixture and cook for 3 minutes on each side, or until golden brown according to your taste. Drain cooked and hot potatoes, cut potatoes in half and grind with plenty of olive oil. Season with oregano to taste, cover and leave potatoes for 20 minutes.

Veggie BBQ Recipe

Then take the potatoes to grill until golden brown on both sides. Chop vegetables to the same size. Steam carrots and cauliflower to soften a little. If you prefer to place in a saucepan of boiling water and let it sit for just 3 minutes, drain. In a bowl with 1 liter and half of the water and vinegar, place the eggplants in cubes and let sit for 15 minutes to remove the bitterness. In a bowl, include all the vegetables and seasoning ingredients. Cover with plastic and marinate for two hours or more in the refrigerator.

Ingredients:

For filling:

• shrimp (boiled) - 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 cups
• 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. Grind the tarragon, parsley, pistachios, lemon juice, garlic, salt and pepper a little in a blender. Then add olive oil to these ingredients and beat again until smooth. Divide the pesto in half.
2. Soak 8 wooden skewers in water for 30 minutes and prepare your vegetables.
3. Cut the peppers into cubes, the zucchini into rings and the young onion feathers into 3-4 pieces.
4. String the ingredients on skewers in the following order: onion, pepper, courgette, tomato, shrimp.
5. Then drizzle the vegetables and seafood just a little with olive oil and brush with the sauce.
6. Cook the vegetable kebab in the oven for 5 minutes at 450-550 degrees or on the grill (2-3 minutes on each side).
7. Finally, garnish with freshly squeezed lemon juice and the rest of the pesto and serve immediately.

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Pumpkin and Carrot Vegetarian BBQ Recipe

After this time, insert the vegetables on skewers and grill for 20 minutes on the barbecue, turning once at a time. Bring pumpkin and carrots to cook for 4 minutes in boiling water to make it easier to skewer, drain. Then marinate the diced vegetables in a bowl and refrigerate for 8 hours to blend in well with the flavors. Then place the carrot and pumpkin sandwich on skewers and grill on the grill.

Vegan Beet Barbecue Recipe

When it's soft and golden, serve it! Both the appetizers and the look are very easy to assemble and adapt on many occasions! Explore this journey between gastronomy and fashion and have fun.

Eggplant shashlik with dry tomato

Calories Per Serving: - 300 kcal.

Ingredients:

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

How to cook?

1. Peel the onion, remove the footboard from the eggplant, then string the vegetables together with the tomatoes on the skewers. Optionally, you can cut the eggplant and onion into small pieces.
2. Sprinkle all the ingredients with oil and grill over hot coals, turning the skewers occasionally to prevent the vegetables from burning.
3. Serve the prepared shish kebab, sprinkle with lemon juice.

Prepared by Tatiana Krysiuk

Exit: 12 skewers. Cooking time: 20 min. How to cook: Cut the eggplant into thin slices. Cover with water and stir in lemon juice. Let stand 5 minutes, separating the tomatoes and cheese. Drain the eggplant and season with salt and pepper. Spread the olive oil through all the slices. Heat a skillet over medium heat and brown slices on both sides. Alternate the eggplant layers with cheese up to half of each toothpick. On the other hand, fill in the dried tomato.

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Eggplant sauce for barbecue.

It's no secret that vegetables are an excellent addition to various meat dishes (and not only to meat ones). That is why juicy slices or a salad of fresh vegetables are almost always served next to mouth-watering kebabs.

But you can make a wonderful sauce for kebabs from vegetables. And this is done as easy as shelling pears. It's great that you can easily cook such a dish both at a picnic and at home. After all, it is very easy to bake vegetables both on the fire and in the oven.

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Frozen meat, chicken and sausage kebabs are all over the place, and everyone is doing the same, but we are in the “gourmet” season and your ingenuity can help you grow your food business, right? For example, vegetarian skewers! Being vegan is trendy and people have a hard time finding varieties to their liking, especially when it comes to barbecue! Try the spicy potato skewers, eggplant or zucchini stuffed with dried tomatoes, cherry tomatoes stuffed with cheese, and more.

To make an eggplant sauce for kebabs, you will need:

Eggplant - 2 pcs.
tomatoes - 2 pcs.
bell pepper - 2 pcs.
hot pepper - 1 pod
cilantro
basil
salt

How to make eggplant sauce for kebabs:

1. Wash eggplants, tomatoes and peppers under running water, dry and skewer (no need to peel!). Bake over charcoal until tender.

Cheese kebabs don't have to be rennet! Try melted ricotta or mixed provolone, fresh and mozzarella or cheese with oregano-flavored tomatoes, pizzas! To make delicious chicken skewers, avoid using the breast, which takes time to bake and dry. Use bony thighs and coat, winglets and wing cuffs; But if you need to breastfeed, try wrapping the slices of bacon and bay leaves around the slices for a special flavor and the meat will get moist!

Look, fruit skewers guarantee success too! Use strong fruits like Italian grapes, banana, pineapple, apple and combine some dried fruits like plums and apricots or cherries in syrup! Soak up the thin syrup lightly and cover with sugar before throwing yourself on the grill!

2. Remove prepared vegetables from skewers onto a dish, peel and mash with a fork.

3. Rinse cilantro and basil (amount to taste), dry and chop finely with a knife.

4. Put vegetables crushed with a fork into a bowl, add salt to taste, chopped herbs.

5. Mix the sauce well, put in a saucepan and garnish with a sprig of herbs.

Today you will find a wide variety of sausages: with garlic, olives, provolone, pepper and wonderful herbs, everything is delicious, and it can contribute to your menu! The more different, the sharper the curiosity of the clients or guests of the parties. If you're going to serve fish and seafood, try curry Sardinian steaks and bay leaves, shrimp, salmon and cheese cubes or fillets rolled into a string of Nori seaweed!

Vegetable skewers without pickling

Oh, and don't forget to separate specific areas for sweet or fish kebabs so you don't get in the way of others' tastes and mix up flavors, okay? And finally, meat skewers that deserve special care. You can mix it with vegetables such as onions, tomatoes, and bell peppers, or bacon strips. Very lean meats tend to dry on skewers, so try types like crumbs and it's almost when it's time to bake pineapple blended in a blender mixed with the meat. Soft thistle looks great too, but remember to wrap in oil after seasoning and before heading to the coals, okay?

The recipe described above is only the initial stage, the basis, the basis for a delicious barbecue snack!

First, you can add other vegetables to your liking. For example, bake onions, zucchini, mushrooms along with the proposed vegetables. After baking, also remove the burnt top layer (skin), chop and mix with all the other ingredients.

Secondly, you can not mash the vegetables, but cut them into small cubes. Such food will be even tastier and more appetizing in appearance.

Thirdly, in the mixture of baked and chopped vegetables, you can add a few cloves of garlic (passed through a press), black ground pepper, dried herbs.

For a vegetarian or dietary menu, you can suggest seasoning chopped vegetables with sunflower or olive oil, and for lovers of high-calorie foods - mayonnaise. This appetizer can be served not only with a kebab, but also as an independent dish.

Enjoy your meal!