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 the help of several simple ingredients and grill, you can cook a wonderful vegetable kebab. This article will tell you how to prepare the ingredients for skewers.

In order to cook delicious barbecue from vegetables, you will need the following products.

Wash 6 large potatoes, medium zucchini, medium yellow pumpkin, pepper, 15 champignons and the same number Cut the tubers into quarters, boil them in large saucepan with salted boiling water for 3 minutes (cook in much the same way as you would when making a vegetable casserole). 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) apple cider vinegar into a bowl, add white or red wine (sherry is 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 30 minutes before you start frying. 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 skewers from coals and serve. fried dish immediately.

If you do not have a grill or barbecue, place the skewers in large frying pan drizzled with vegetable oil and fry for 6 minutes on each side.

Grilled vegetable skewers are increasingly becoming popular at picnics and outdoor recreation. Everyone who has tried grilled vegetables at least once outdoors with a special aroma, once and for all become their fan

There are many recipes for vegetable kebabs, and they are completely different and, of course, very tasty.

Combinations of vegetables for barbecue can be anything, even the most unexpected: lightly baked on fire, onions, zucchini, potatoes, etc. will be tasty. Vegetables can be combined with champignons, thanks to which they are even more fragrant.

Various offer their own variations and marinades, and which of them are more successful - everyone chooses to their taste.

Ingredients:

• small red potatoes (cut into halves) - 8 pcs.
• Apple juice- 3 tbsp. l.
• Red vinegar- 3 tbsp. l.
• fresh basil (finely chopped) - 2 tbsp. l.
• Dijon mustard - 1 tbsp. l.
• liquid honey - 1 tbsp. l.
• soy sauce - 1 tbsp. l.
• olive oil - 2 tsp
• black ground pepper- 1/4 tsp
• fresh champignon mushrooms - 12 pcs.
• Bulgarian red pepper (peeled and cut into pieces) - 1 pc.
• medium size zucchini sliced) - 1 PC.

How to cook vegetable skewers in a sweet marinade:

Steam the potatoes until soft, but do not overcook.

In a large resealable plastic bag, combine apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic, and ground black pepper. Put mushrooms, red pepper, zucchini and boiled potatoes. Seal the bag, shake well and refrigerate for 2 hours.

Lubricate the grill or grill grate with vegetable oil, and turn on the grill to preheat to medium temperature. Remove the vegetables from the marinade and string them in turn on 4 metal or wooden sticks. Put the skewers on the oiled grill.

Close the grill grate and cook the kebabs for 10-15 minutes, periodically turning the kebabs over and brushing with marinade.

Grilled vegetable skewers - marinade with soy sauce

Ingredients:

• eggplant, tomatoes, peppers and other vegetables as desired

For marinade:

• olive or sunflower oil- 100-200 ml;
• soy sauce - 6-8 tbsp. spoons;
• salt, pepper to taste.

How to cook vegetable skewers on the grill soy sauce:

We thoroughly wash the vegetables, let the water drain and wait until they dry, or wipe them well with a napkin.

Vegetables on the grill can be baked whole, strung on a skewer, but in pieces they are baked faster and marinated evenly, so we cut the vegetables into rings 1.5-2 cm thick, pepper can be cut into plates along.

Prepare the marinade - mix all the ingredients. Salt the chopped vegetables abundantly and pour the marinade in a bowl (it is also convenient to use a tight plastic bag for pickling, in which the vegetables can be thoroughly mixed). We leave for 1-2 hours.

Vegetables on the grill are cooked in a certain sequence. First of all, fry eggplants on hot coals for 5-10 minutes. Remove from the grill, then fry all the other vegetables.

Barbecue of vegetables on the grill without pickling

Ingredients:

• sweet Green pepper- 3 pcs.,
• tomatoes - 3 pcs.,
• onion - 3 pcs.,
• eggplant - 1 pc.,
• lemon - 1/4 piece,
• vegetable oil

How to cook vegetable skewers on the grill without marinating:

Peel the onion, cut off the tails, cut the eggplant stalks, cut into 3 parts across, grease the slices with vegetable oil.

String on skewers first pepper, then eggplant, onion, tomato - you get 3 servings. Coat vegetables on skewers with oil, fry over smoldering coals until soft, serve, sprinkled with lemon juice.

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 like spices from meat kebabs), and lightly sprinkle on top olive oil- better not to find a way!


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

vegetable kebab has long been not inferior in popularity to meat. What could be better than a BBQ? summer days on the fresh air? Everything can be cooked on coals: zucchini, potatoes, eggplants, bell pepper, 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 the most different 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.

In the marinade, you can add chopped vegetables and various ready seasonings which may 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 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 lemon juice, mince any garlic accessible way. 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- tea spoon;
• 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 on vegetables when baked appetizing crust and gives it a unique taste. Tomato paste can be substituted 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 to lemon tomato paste, salt and pepper and balsamic vinegar.
3. Add paprika and sugar and mix everything.
4. Pour vegetable oil into the resulting mixture, pour chopped parsley and basil.
5. Cut vegetables and pour ready 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 dill umbrella.
• Cut eggplant, zucchini, squash and Bell pepper 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.
• White dry wine, olive oil, ground black pepper.

Marinades for zucchini

Zucchini is real summer vegetable, it is light, tender, low-calorie. On warm days, it is good to bake it instead of meat, choosing 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 charcoal, it is surprisingly tasty, it can be served not only with meat, but also as 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 get incredible taste and juiciness. List necessary products(per kilogram of potatoes):

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

Take a bunch 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 decoration summer table: they look appetizing and joyful. To diversify their taste, you can invent marinades yourself.

V summer season we more and more often 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. He will become great side dish to the main course, or completely replace one, which is completely dependent 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 really be found literally in any public institution offering dishes on the grill.

Despite the seeming exoticism, such food is very popular, and cooking it at least once is the responsibility of every housewife.

Having mastered existing recipes 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, spectacular appetizer, an actual country dinner, and even a completely independent dish that will easily decorate 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. This dish contains minimal amount calories, but rich in 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 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.

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, for the future vegetarian barbecue you can use the following recipe:

• 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.

Shish kebab of vegetables, cooked in the oven or on open fire- it great way to accustom your household not only to tasty, but also healthy food.