Vegetable skewers on the coals. Vegetarian vegetable skewers

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 are offering to you delicious selection vegetable kebab recipes you just can't 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?

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.
Marinate the vegetables in a mixture of olive oil, spices, chopped basil, dill, parsley and leave them for at least an hour (stir the ingredients occasionally as the marinade may settle to the bottom of the bowl and not all vegetables will pickle equally).
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.
Bell pepper- 2-4 pcs.
Adyghe cheese– 400-500 g
vegetable oil (olive oil)
ketchup (we recommend tomato paste home cooking)

How to cook?

Wash vegetables well. Cut zucchini, eggplant and tomatoes into rings, pepper and Adyghe cheese into large cubes.
Place all ingredients (except tomatoes) in a large bowl, season with salt and drizzle with olive oil, then mix well.
Thread vegetables randomly onto skewers or wooden skewers, placing cheese and tomatoes exclusively between the zucchini and eggplant rings.
cook proper kebab over heat 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?

Wash the day before and finely chop the herbs and garlic. Then mix all the ingredients and season with olive oil and spices.
Cut zucchini and corn into rings.
Thread the vegetables onto wooden skewers or skewers in the following order: champignon, corn, tomato, zucchini, champignon.
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?

Put the peeled mushrooms in a bag.
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.
Marinate the mushrooms in the sauce for about 10-15 minutes.
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?

Wash the lemon and squeeze the juice out of it. Then mix it with soy sauce, adding a little pepper.
Cut the eggplant into rings, put in large saucepan or a deep bowl, pour over the marinade and leave for 30 minutes.
Meanwhile, chop the bell pepper.
Thread vegetables (eggplant, peppers) and olives on wooden skewers in random order.
Fry the kebab on a fire or grill until the vegetables are fully cooked.
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?

First, chop the bell pepper big chunks, onion - into 4 parts, then divide each into 3-4 plates. Cut the apricots in half, removing the pits.
While cutting vegetables, boil new potatoes. Then cool it and cut it in half (or into 2-3 parts, if necessary).
Finely chop the basil and garlic, add olive oil, spices to them and mix everything well.
String the kebab, alternating vegetables and fruits. Before cooking, grease them with marinade and leave for 10-15 minutes.
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?

Lightly chop the tarragon, parsley, pistachios, lemon juice, garlic, salt and pepper in a blender. Then add olive oil to these ingredients and whisk everything again to get homogeneous mass. Divide the pesto in two.
Soak 8 wooden skewers in water for 30 minutes and start preparing vegetables.
Cut the pepper into cubes, zucchini into rings, and young onion feathers into 3-4 parts.
Thread the ingredients onto skewers in the following order: onion, pepper, zucchini, tomato, shrimp.
Then drizzle vegetables and seafood quite a bit with olive oil and brush with sauce.
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).
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?

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.
Drizzle all the ingredients with oil and grill over hot coals, turning the skewers occasionally to prevent the vegetables from burning.
Serve the finished kebab to the table, sprinkled with lemon juice.

Prepared by Tatyana Krysyuk

Grilled vegetables as well vegetable kebab- a healthy alternative to dishes from fried foods. In addition, you can bake vegetables both at home and in nature. For cooking over an open fire, a good grate is needed, and for home version- Grill pan.

Grilled vegetables and vegetable skewers can be served as an appetizer, main course or side dish. Grilled vegetables make lovely salad- warm or cold.

How to pickle vegetables for barbecue? Before cooking, vegetables should be washed and dried thoroughly. Small vegetables can be left whole, but large ones can be cut lengthwise or across. The main thing is not to grind so that the vegetables do not burn.

Chopped vegetables can be marinated in olive oil mixed with lemon juice for a couple of minutes just before cooking. Or vice versa: season ready-made vegetables by adding aromatic herbs and spices to the marinade.

Another option for a marinade for vegetables: combine the oil with garlic and rosemary passed through a press. Peel and chop the vegetables, pour over the prepared marinade, leave for a few minutes, then put on a wire rack or strung on skewers and bake over coals until the skins turn brown.

Cooking grilled vegetables or vegetable skewers takes a matter of minutes; The vegetables should still be slightly crispy, so turn them over and make sure they don't burn too much.

Grilled or skewers prepared vegetables can be supplemented with various sauces and dips, as well as cheese, herbs and olives. It is also good to serve such vegetables with slices of grilled bread.

For cooking, it is better to use a separate grill or skewer.

So that vegetables do not turn into porridge during frying, in no case do not salt them before or during cooking, the exception is eggplant: to remove bitterness, it is kept in salt water after cutting or simply salted and then washed.

Well, the question of pickling vegetables before frying is purely individual, in general, pickling for vegetables, unlike meat, in without fail not required.

How much to fry vegetables over coals - everyone also decides for himself. In general, the vegetables should be browned and softened, but retain their shape. Usually eggplants or zucchini are fried for 10-12 minutes, onions - 7-8 minutes, peppers - about 5 minutes.

By the way, many vegetables can be fried whole - it all depends on taste and desire. Or they are cut into approximately the same circles and fried, combining together on one skewer.

By the way, to diversify the taste of vegetable kebab, vegetables can be combined with or cheese, and for non-vegetarians - lard or tail fat.

Kebab - favorite dish a huge number of people. You can cook it not only from meat, but also from vegetables. The combination of ingredients can be very different: zucchini, tomatoes, eggplant, potatoes and more.

To vegetable mix add mushrooms. The advantage of vegetable kebab is that it does not need long marinating. It doesn't take long to prepare the treats either.

Secrets of a successful dish

How to marinate and cook barbecue so that it is the height of culinary art?

First, thoroughly wash all vegetables. Eggplants are advised to soak for a while in cold water to take away the bitterness.

Secondly, so that the vegetable kebab does not become porridge, it cannot be salted before cooking.

Thirdly, vegetable skewers do not have to be marinated. Focus on your wishes and taste preferences.

Fourth, the cooking time is not strictly regulated. The only rule is that vegetables should not be cooked for too long. Optimal time- 5/10 minutes.

Fifthly, to improve the taste, other products are added to the vegetable kebab: cheese, lard and more.

How to marinate vegetables deliciously

Vegetable skewers are marinated in many ways. Everyone chooses the one that meets their personal taste preferences.

The preparation of the dish is as follows:

To prepare the marinade, you need to mix vinegar (apple and balsamic) and olive oil. To do this, you can use a half-liter jar. A special package called "marinator" will not interfere.
We cut vegetables into slices, mushrooms into plates. Put all chopped ingredients in a bag. Don't forget to squeeze the garlic into the marinade.
Now you need to add paprika, black pepper and soy sauce to the marinade. Pour the prepared mixture into a bag with vegetables.
It is recommended to carefully wrap the package for a few minutes. Next, the vegetables are laid out on a grill and fried on burning coals for 10 minutes. Vegetables are ready!

Recipe 2

To prepare the following marinade recipe, you will need the following products:

3 medium sized bell peppers;
2 eggplants;
2 tbsp. l olive oil for grilling and 3 tbsp. l (for the preparation of the marinade);
2 tbsp. l brown or white sugar;
Chile;
3-4 garlic cloves;
salt (you can add soy sauce instead of salt);
black pepper (recommended to grind before preparing the marinade);
no more than 1 tsp spices ( Provencal herbs and ground coriander seeds).

Cooking time: 2-3 hours.

Calories per 100 grams: 68 calories.

The preparation of the marinade is carried out in several stages.

Step 1 - Wash, clean and cut the vegetables into plates. Salt them and sprinkle with olive oil. We fry vegetables on both sides in a pan in a certain order: first pepper, then eggplant.

Step 2 - Put the vegetables on a plate and start creating a delicious marinade.

Stage 3 - cut the garlic into large cubes and fry it in vegetable oil for 5 minutes. We put spices in the pan (pepper, salt, Provence herbs, balsamic vinegar, lemon juice and coriander). Bring the mixture to a boil and pour over the products.

Stage 4 - set to marinate in a cool place for 2 hours.

Recipe 3

Consider another version of the marinade. To prepare it, we need minimal amount products:

soy sauce (150 grams);
Provencal herbs;
4 garlic cloves;
0.5 cups of any vegetable oil;
zucchini, eggplant, tomatoes - 0.5 kg;
champignons - 200 grams.

Cooking time for vegetables in the marinade: 3 hours.

Calories per 100 grams: 85 calories.

To prepare vegetables in a marinade, you must:

Wash and clean vegetables.
Place them in a large container and fill with water. The water level should be such that all vegetables are covered.
Pour soy sauce and oil into the container, add Provencal herbs and garlic.
We leave the vegetables to marinate for about 2.5 hours. After the time has elapsed, proceed to fry them on the grill or in the oven.

Recipe for barbecue and vegetables on the grill

Barbecue on the grill - delicious and healthy dish that every member of the family will love. It can be a great alternative to meat kebab or a great addition to it. Bake vegetable skewers different ways. One of the most common is grilled.

You will need the following ingredients:

1 zucchini;
1 carrot;
olive oil: 100 ml;
10 champignons;
white part of leek (1 pc);
1 potato;
salt.

The cooking process lasts from 3 to 5 hours.

Calories per 100 grams: 127 calories.

You need to prepare like this:

We wash the new potatoes, cut them across (in circles of 1 cm). Drop into boiling water and cook for 3-4 minutes.
We clean the rest of the vegetables and mushrooms. We cut everything into large arbitrary pieces.
Put garlic, oil and parsley in a blender. Beat everything until you get a homogeneous mass.
Pour the peeled vegetables with the resulting marinade. We put them in the refrigerator for several hours (from 3 to 5).
After the vegetables are ready, you need to put them on the grill and fry on the coals for no more than 10 minutes.

Recipe for vegetable kebab without marinating on skewers

Delicious vegetable kebab can be obtained without pickling. He has great amount cooking options. If desired, you can supplement the vegetable kebab with pieces of any meat.

You will need the following products:

sweet pepper (3 pcs.);
the same number of tomatoes;
the same number of small bulbs;
1 small eggplant;
a quarter of a lemon;
vegetable oil.

It will take no more than 1.5 hours to prepare.

Calories per 100 grams: 80 calories.

You can cook vegetable skewers on skewers. To do this, you first need to peel the onion and cut the eggplant into three parts, cutting off the stem from it.

The place of eggplant slices is smeared with vegetable oil. It is recommended to string vegetables in this order:

Pepper.
Eggplant.
Tomato.

For the amount of products presented, three servings should be obtained.

Strung vegetables must be smeared with vegetable oil. The dish is prepared not on a burning fire, but on smoldering coals. After marinating, before serving, it is recommended to sprinkle the vegetables with lemon juice.

Vegetable kebab with lard

Another way to diversify vegetable kebab is to add pieces of bacon to it. This option will surprise guests and diversify delicious, but a little boring dishes.

Prepare these foods:

six large eggplants;
fat tail fat - about 300 grams;
ground cumin;
black pepper and salt.

Cooking time: 30-40 minutes.

Calorie content of the dish: 210 calories per 100 grams.

To prepare, do the following:

First, wash the eggplants and cut them into slices no more than 1.5 cm thick. Salt them.

Secondly, after 20 minutes, you need to pat the eggplants dry with a paper towel. During this time, the salt will draw out all the bitterness from the vegetables.

Thirdly, cut the fat into squares the size of eggplant pieces, stuff them with vegetables. Grate the resulting stuffed pieces zira and pepper.

Fourth, you need to string vegetables on a skewer. It is recommended to take a triangular-shaped skewer. It will not allow the vegetables to slip off.

Roast the dish on hot coals until the peel is completely dark. The fire that may appear from the melting peel is extinguished with water.

The dish must be served hot. Wouldn't hurt to add it Armenian lavash or greenery.

Assorted meat and vegetables on the grill

There are a lot of barbecue recipes. The proposed option will appeal to many gourmets with a high cooking speed and an unforgettable taste.

Ingredients:

medium sized eggplant;
chicken fillet(300 grams);
two bell peppers;
greens.

For the marinade, you need 2 tbsp. l. adjika, the same amount of vegetable oil, salt and pepper.

The barbecue cooks very quickly. Cooking time will be no more than 40 minutes.

Calorie content of the dish: 120 calories.

Everything is prepared very simply:

The eggplant is peeled and cut into small cubes.
Chicken fillet and bell pepper are cut into pieces of the same size.
Chop half a bunch of parsley or dill.
We make a marinade: mix adjika, vegetable oil, salt, pepper.
Pour marinade over vegetables and chicken. Mix thoroughly.
Alternately thread the meat and vegetables onto the skewer.
Grill the skewers on hot coals until fully cooked. The dish is ready!

Vegetable skewers with cheese in the oven

For cooking you will need:

2 medium eggplants;
a small zucchini or zucchini;
3 pink medium tomatoes;
sweet bell pepper;
300 grams of cream cheese;
olive oil (for greasing the baking sheet);
Provence herbs, salt, pepper and a couple of garlic cloves;
skewers for stringing shish kebabs.

It will take 50-60 minutes to cook.

Calories per 100 grams will be 85 calories.

First, wash and dry all vegetables. Eggplant, tomatoes and zucchini are cut into pieces of medium thickness. Peppers are cut in the same way, after cleaning it from seeds. The cheese is cut into plates of medium thickness, and the garlic must be finely chopped with a knife.

Prepared products are strung on skewers in the following sequence: tomato, zucchini, eggplant, pepper and cheese. The sequence is repeated until the place on the skewer runs out.

Shish kebabs are placed on a baking sheet, thoroughly greased with olive or other vegetable oil. Sprinkle them with garlic on top, put a piece of cheese and herbs.

Vegetable skewers are baked in the oven for 40 minutes at a temperature of 180-200 degrees.

Each dish has its own cooking characteristics. Vegetable skewers are no exception. To make the dish juicy and tasty, you should pay attention to the following cooking principles:

vegetables are marinated just before frying. Only mushrooms can be marinated in advance;
for the marinade, you can take any greens;
salt vegetables only before frying. This is required so that they do not let the juice.

This barbecue will be a great addition to traditional family meals.

Vegetable kebab has long been not inferior in popularity to meat. What could be better than a BBQ? summer days on the fresh air? 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 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:

Chop garlic, mix with cilantro and pour over soy sauce and wine vinegar.
Salt and pepper.
Add oil and stir.
Any vegetables (according to the season) cut and put in a bag, pour the sauce into them, tie the bag and shake.
Refrigerate for 5 hours, but periodically remove and shake gently.
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:

Finely chop the garlic, chop the peppercorns.
Combine all the ingredients of the future sauce and mix well.
Cut vegetables, tomatoes can be left whole.
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:

Put sugar and salt into balsamic vinegar, add water and stir until dissolved.
Add finely chopped garlic.
Pour in the olive oil.
Place crushed basil sprigs.
Chop tomatoes, patissons, bell peppers, onions, zucchini and other vegetables.
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:

Grate the zest from half a lemon, squeeze the lemon juice and mix it with the grated zest.
Add tomato paste, salt and pepper and balsamic vinegar to the lemon.
Add paprika and sugar and mix everything.
Pour vegetable oil into the resulting mixture, pour chopped parsley and basil.
Cut the vegetables and pour over the prepared sauce, mix thoroughly so that each piece is covered with marinade.
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 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.
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’s good to bake it instead of meat, choosing a suitable marinade, for example, from fresh herbs:

Finely chop the dill and parsley and season well with salt.
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:

Pour vegetable oil into the pan, let it heat up.
Mince garlic, add to oil and fry until fragrant.
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 they can be laid out on a wire rack and baked.

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 pickled soy sauce with spices or drizzle with olive oil and sprinkle 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 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. Lemon juice, vegetable oil, herbs and garlic, mix 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.

If you, for some reason, do not eat meat - this is not a reason to refuse shish kebab ... vegetable kebab, of course. Delicious and simple recipes we described next.

vegetable kebab recipe

This barbecue recipe cannot be called a classic, because from simple vegetables distinguishes him on a skewer honey mustard glaze, from which the dish will benefit not only in taste, but also in appearance- what is the ruddy icing, gleaming on the sides of vegetables, worth.

Ingredients:

honey - 1 tbsp. a spoon;
grain mustard- 1 teaspoon;
olive oil - 2 tbsp. spoons;
eggplant - 1 pc.;
red onion - 1 pc.;
cherry tomatoes - 8 pcs.;
bell pepper - 1 pc.

Cooking

For barbecue, first of all, we need to prepare all the vegetable components. We clean the eggplant and cut into cubes, cut the red onion into thick rings, and into large cubes. Sliced vegetables are strung on a skewer or skewer.

You can choose any marinade for vegetable kebab, but we settled on honey-mustard, which turns into glaze after cooking. To prepare such a marinade, mix with honey and oil and grease the vegetables on skewers with this mixture. Then our kebabs can be cooked in the usual way: on the fire, in the oven or air grill.

Vegetable skewers on skewers

Summer time is good for variety fresh vegetables, which give us more scope for imagination while cooking. You can use all the variety of vegetables you have, but we will focus on the kebab of zucchini, tomatoes, peppers and onions with mushrooms.

Ingredients:

For refueling:

red wine vinegar - 1/2 cup;
balsamic vinegar - 1 tbsp. a spoon;
garlic - 1 clove;
sugar - 1 1/4 teaspoons;
salt - a pinch;
black pepper - a pinch;
olive oil - 1 tbsp.

For barbecue:

zucchini - 500 g;
olive oil - 1/4 tbsp.;
salt, pepper - to taste;
tomatoes - 350 g;
eggplant - 500 g;
champignons - 300 g;
bell pepper - 2 pcs.;
onion - 1 pc.

Cooking

Before preparing the vegetable kebab, mix all the ingredients for our dressing until the sugar and salt crystals dissolve.

Cut the zucchini into slices and mix with a tablespoon of oil, salt and pepper. We also separately season the rest of the chopped vegetables. We string vegetables on skewers in any order, after which we fry them on the grill or cook vegetable skewers on the grill. Pour hot vegetable kebabs vinegar dressing, and serve the second part to the dish separately.

Vegetable kebab with cheese

Have you ever tried vegetable skewers with cheese? The variety of taste and texture of the dish is simply amazing, and in combination with spicy oriental marinade vegetable kebab will be a temptation for your meat-eating friends.

Ingredients:

For marinade:

green onions - 1 bunch;
ginger root - 20 g;
turmeric - 1 tbsp. a spoon;
spicy sauce chili - to taste;
garlic - 3 cloves;
sugar - 1 teaspoon;
thyme leaves - 1 teaspoon;
Worcestershire sauce - 1 tbsp. a spoon;
salt - a pinch.

For barbecue:

Cooking

Place all marinade ingredients in a blender and blend until smooth. Cut the tofu or paneer into cubes and put in the marinade for 1 hour. We are going to cook vegetable skewers on skewers, so half an hour before cooking, the skewers must be dipped in water.

Now let's prepare the vegetables, they can be cut in any way convenient for you. Sliced vegetables should be strung on skewers and brushed with marinade. You can cook such a vegetable kebab on a fire or in the oven.

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