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

Grilled or grilled meat and vegetables are the staples of the summer holidays. Shashlik is especially delicious with fresh, seasonal tomatoes and zucchini. Especially if they arrived on the table directly from the store or from the market. With a few simple ingredients and a grill, you can make a wonderful vegetable skewers. This article will tell you how to prepare the ingredients for skewers.

In order to cook a delicious vegetable skewers, you will need the following products.

Wash 6 large potatoes, medium zucchini, medium yellow squash, peppers, 15 button mushrooms and as many Cut the tubers into quarters, cook them in a large pot of salted boiling water for 3 minutes (cook about the same as you would when making a casserole from vegetables). Rinse in cold water and set aside to dry in a separate bowl.

Prepare the marinade while you wait for your potatoes to dry. Pour 4 tablespoons (59 ml) of apple cider vinegar into a bowl, add white or red wine (sherry is a good choice). Then put in 4 tablespoons (63 g) Mince everything and add 2 small shallots or 1 medium onion. Pour 2 tablespoons (30 ml) of lemon juice into the sauce.

Then add 2/3 cup (158 ml) olive oil. Whisk the mixture to combine all the ingredients well. Whipping should take a few minutes for the olive oil to mix with the other ingredients. Add salt and pepper to taste.

For a bolder flavor, if you want a spicy vegetable kebab, you can put 2 tablespoons (30 g) of chopped fresh rosemary in the marinade. Set the mixture aside.

Cut a medium squash and a medium yellow squash into about 12 pieces each. Grind the medium and pepper into pieces 3 cm in size, remove the legs from the mushrooms.

Toss the mushrooms and tomatoes with the marinade in a large bowl, making sure they are well coated. kebab should be from 2 to 24 hours before cooking.

Soak about 12 wooden skewers in warm water for 30 minutes before grilling. This is necessary so that they do not break and do not start to burn when they are on the grill or grill. If you are using metal skewers, you can skip this step. Preheat the grill or brazier to the required temperature.

Start stringing vegetables and mushrooms onto water-soaked wooden utensils after soaking them (for 30 minutes). If you plan to serve vegetable skewers directly on skewers, it is advisable to alternate the fruits. Leave a free space of about 2/3 cm between each ingredient. Try to get all the products on each of the skewers. The cooking time will vary from 3 to 10 minutes, depending on how large you cut the vegetables.

Spray vegetable skewers with vegetable oil before putting them on the coals. Place them on the grill or grill and cook for 5 minutes on each side. Vegetables should be soft but dark on the outside. Remove the skewers from the coals and serve the grilled dish immediately.

If you don't have a grill or barbecue, place the skewers in a large skillet drizzled with vegetable oil and grill for 6 minutes on each side.

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.

I love this barbecue. Especially in the summer. When a bunch of guests arrive, and you have young specimens of zucchini, eggplant, peppers, and tomatoes in your garden. And also a lot of greens, etc. Actually, we always make vegetables in addition to the main, meat. But it also requires a special approach.

That is, it will not work here randomly. It is necessary to calculate the thickness of the pieces so that they do not fall off the skewer. We need to think about how to marinate them in, so that they overshadow the meat. And also decide whether to cook them together, or separately. In a word, everyone decides for himself ... I like to put vegetable before meat. It's delicious, but the meat after it doesn't go the way it usually does - yum, and empty on the plate!

Cooking time: cutting for 5 minutes, marinating for 15 minutes, and a fire for 10 minutes

Complexity: eat a little, especially during campfire cooking

Ingredients:

2 onions

Progress:

I'm not talking about the fire - regulate the process at your discretion. But by the time the pieces are marinated, coals are needed, at least die!

So, let's rinse all the participants in this beautiful operation. And we'll cut it. Circles - eggplant. We cut the circle and the zucchini.

Attention - it is necessary that all of them are not thin, otherwise they will instantly slip off the skewer. And also - so that their diameter is at least approximately the same.

If you are afraid of bitterness and there is time, salt the eggplants beforehand - let this unpleasant juice be released. Only then do not forget to remove the salt somehow, but not with water!


I make onions for such a barbecue in a different format. I remove layer by layer, cutting the onion in half of the desired size.


The tomato needs to be tight. To cut off the sides like a pepper. Otherwise, we will not see the pulp - the fire will quickly cope with it.


We do the same with peppers. By the way, if they are small, you can eat them whole without even taking out the seeds. I am not always lucky to have multi-colored ones. But this time they were! We will also cut off the walls (to fit the format to the rest).


Are all the guys ready? Now - about the marinade. If all this is sprinkled with salt, some (I love spices from meat kebabs), and lightly sprinkled with olive oil on top - it’s better not to find a way!


After stringing this cheerful company on skewers, and send to the fire. Look, what beauty competes with meat!