How to cook vegetables on skewers. Vegetarian vegetable kebabs are delicious! Delicious kebab with corn

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

Cooking principles

To create such a kebab, the most suitable different vegetables: onions, zucchini, eggplant, corn, Bell pepper, tomatoes, etc. The process of preparing these products is very simple - they need to be thoroughly washed and cut into slices suitable for skewers of approximately the same size. Small vegetables (such as cherry tomatoes) can be fried uncut.
To prepare vegetable skewers, it is better to use a grill grate or traditional skewers. However, this dish can even be prepared in the oven. It all depends on the preferences of the hostess and the opportunities available to her.
To prevent vegetable raw materials from turning into porridge during cooking, it should never be salted. The exception is eggplant. To remove the bitterness from this vegetable, place it in salt water for a few minutes.
Shish kebab from vegetables is marinated purely individually. It doesn’t have to be kept in a marinade at all. But this depends on the taste of consumers.
The cooking time is not strictly regulated. In general, the food should soften and brown, but retain its shape. Eggplants and zucchini are usually kept on the fire for ten to twelve minutes, onions for seven to eight minutes, and peppers for about five minutes.
To diversify the taste of the dish, other products are often added to vegetable skewers. Recipes for vegetarians involve the use of mushrooms and cheese, while others diversify their diet with fat tail fat and lard.

Vegetable kebab with champignons. Ingredients

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

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

Vegetable kebab with champignons. Cooking method

Now we’ll tell you how to marinate vegetables for barbecue and then fry them on the grill.

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

Vegetable kebab in the oven. Ingredients

On long, dark winter evenings, when you don’t want to go outside, you can spend time with friends and cook them an original dinner - vegetable kebab in the oven. The ingredients needed to prepare this dish will remind you of the bygone summer:

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

Vegetable kebab in the oven. Cooking method

First you need to wash the zucchini and cut them into rings one and a half centimeters thick. The same should be done with tomatoes and zucchini.
Next, you need to string all the vegetables onto wooden skewers, alternating with each other, lightly sprinkle with salt and sprinkle with vegetable oil.
Now the oven needs to be heated to 180 degrees and our vegetable kebab should be placed in it for twenty minutes.

The dish is ready! It will delight your friends and family pleasant taste and summer scent.

Vegetable kebab “Multi-colored”. Ingredients

This dish will delight you not only with its taste qualities, but also with a bright appearance. Vegetable kebab on skewers will look especially impressive if you make it from multi-colored vegetables. The ingredients for this dish are listed below.

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

Vegetable kebab “Multi-colored”. Cooking method

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

Vegetable kebab “Garnish”. Ingredients

This dish goes perfectly with meat kebabs. It is customary to fry it over an open fire until the fire burns out and turns into coals. In order to prepare shish kebab from vegetables on the grill in this way, the following products will be useful:

medium-sized whole tomatoes;
unpeeled eggplants.

The ingredients must be taken in equal quantities, so that there is enough for a side dish for the prepared meat.

Vegetable kebab “Garnish”. Cooking method

First of all, the vegetables must be washed and strung on skewers. To prevent the tomatoes from falling apart, they need to be pierced closer to the stalk. Eggplants should be placed on skewers lengthwise, alternating with tomatoes.
Next, the products must be placed on an open fire and constantly monitored so that they do not burn. The cooking time is determined individually.
After this, the finished vegetables should be cooled slightly and peeled. If you put them in very salty water for five minutes, it will easily come off on its own.
Ready-made vegetable kebab does not have to be eaten directly from the skewers. The fruits can be removed and cut into slices. Then season with garlic, ground pepper, chopped onions and herbs, sprinkle with oil and lemon juice and serve as a delicious vegetable caviar, which perfectly complements the meat.

This is how you prepare shish kebab from vegetables on the grill without first marinating the food. In this form they turn out much tastier and more aromatic.

Vegetable kebab with lard. Ingredients

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

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

Vegetable kebab with lard. Cooking method

First of all, each eggplant must be cut across several times, each time retreating one and a half centimeters and the same amount before reaching the end, so as not to cut the vegetable.
Next, each of them needs to be salted and set aside for twenty minutes. After this, the eggplants should be wiped dry with a paper towel.
Then frozen or cold fat tail fat must be cut into squares corresponding in size to the diameter of the eggplant and no more than 7 millimeters thick, pepper, season with cumin, salt and place in the cuts.
Then the vegetables stuffed with fat should be strung on skewers or wooden skewers and fried over coals until very dark. However, they need to be turned frequently.
The finished eggplants should be very soft inside. They are usually served hot, with pita bread and herbs.

How to cook shish kebab from vegetables: on a grill, open fire or wooden skewers in the oven is a personal decision for each housewife. In any case, you will get something tasty and light dish. Bon appetit!

Shashlik - favorite dish a huge number of people. You can prepare 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 mixture mushrooms are also added. Plus vegetable kebab the fact that it does not require long marinating. It also won’t take much time to prepare the delicacy.

Secrets of a successful dish

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

First, you need to thoroughly rinse all the vegetables. It is recommended to soak eggplants for a while in cold water to remove bitterness.

Secondly, to prevent vegetable kebab from becoming porridge, it should not be salted before cooking.

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

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

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

How to deliciously pickle vegetables

Vegetable kebab is marinated in many ways. Everyone chooses the one that suits their personal taste preferences.

The dish is prepared as follows:

To prepare the marinade, you need to mix vinegar (apple and balsamic) and olive oil. You can use a half-liter jar for this. A special package called a “marinator” won’t hurt.
Cut vegetables into slices, mushrooms into slices. Place 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 the grill and fried over hot coals for 10 minutes. The vegetables are completely 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 preparing marinade);
2 tbsp. l brown or white sugar;
Chile;
3-4 garlic cloves;
salt (you can add soy sauce instead of salt);
black pepper (it is recommended to grind before preparing the marinade);
no more than 1 teaspoon of spices (Provencal herbs and ground coriander grains).

Cooking time: 2-3 hours.

Calorie content per 100 grams: 68 calories.

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

Stage 1 – wash, peel and cut the vegetables into plates. Salt them and sprinkle them olive oil. Fry the vegetables on both sides in a frying pan in a certain order: first the peppers, then the eggplants.

Stage 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. Place spices in a frying pan (pepper, salt, herbes de Provence, balsamic vinegar, lemon juice and coriander). Bring the mixture to a boil and pour it over the food.

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

Recipe 3

Let's consider another marinade option. 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 marinated vegetables: 3 hours.

Calorie content per 100 grams: 85 calories.

To prepare vegetables in marinade you need:

Wash and peel the vegetables.
Place them in a large container and fill with water. The water level should be such that all the vegetables are covered.
Pour soy sauce and oil into the container, add Provençal herbs and garlic.
Leave the vegetables to marinate for about 2.5 hours. Once the time is up, start frying them on the grill or in the oven.

Recipe for shish kebab and vegetables on the grill

Shish kebab on the grill - delicious and healthy dish that will appeal to every family member. It can be an excellent alternative to meat kebab or an excellent addition to it. Vegetable shashlik baked different ways. One of the most common is grilling.

The following ingredients will be required:

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

The cooking process lasts from 3 to 5 hours.

Calorie content per 100 grams: 127 calories.

You need to prepare it like this:

Wash the new potatoes and cut them crosswise (in 1 cm circles). Place in boiling water and cook for 3-4 minutes.
We clean the remaining vegetables and mushrooms. Cut everything into large random pieces.
Place garlic, butter and parsley in a blender. Beat everything until smooth.
Pour the resulting marinade over the peeled vegetables. Place them in the refrigerator for several hours (3 to 5).
After the vegetables are ready, you need to place them on the grill and fry over coals for no more than 10 minutes.

Recipe for vegetable shish kebab without marinating on skewers

You can get delicious vegetable kebab without marinating. It has a huge number of cooking options. If desired, you can supplement the vegetable kebab with pieces of any meat.

The following products will be required:

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

It will take no more than 1.5 hours to prepare.

Number of calories per 100 grams: 80 calories.

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

The cut area of the eggplant is greased with vegetable oil. It is recommended to string vegetables in this order:

Pepper.
Eggplant.
Tomato.

The quantity of food presented should yield three servings.

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

Vegetable kebab with lard

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

Prepare the following products:

six large eggplants;
tail fat - approximately 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, you must 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 blot the eggplants with a paper towel. During this time, the salt will draw out all the bitterness from the vegetables.

Third, cut the fat into squares the size of eggplant pieces and stuff them into the vegetables. Grate the resulting stuffed pieces cumin and pepper.

Fourthly, you need to thread the vegetables onto a skewer. It is recommended to take a skewer triangular shape. It will not allow the vegetables to slip off.

Fry the dish over hot coals until the skin completely darkens. Fire that may appear from the melting peel is extinguished with water.

The dish must be served hot. It wouldn't hurt to supplement it Armenian lavash or greens.

Assorted meat and vegetables on the grill

There are a huge number of kebab recipes. The proposed option will appeal to many gourmets due to its high cooking speed and unforgettable taste.

Ingredients:

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

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

The kebab is prepared very quickly. Cooking time will be no more than 40 minutes.

Calorie content of the dish: 120 calories.

Everything is prepared very simply:

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

Vegetable skewers with cheese in the oven

To prepare you will need:

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

It will take 50-60 minutes to prepare.

The calorie content per 100 grams is 85 calories.

First you need to wash and dry all the vegetables. Eggplants, tomatoes and zucchini are cut into pieces of medium thickness. Peppers are cut in the same way, having previously cleared them of seeds. The cheese is cut into slices of medium thickness, and the garlic must be finely chopped with a knife.

The prepared products are strung on skewers in the following sequence: tomato, zucchini, eggplant, pepper and cheese. The sequence is repeated until there is no more space on the skewer.

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

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

vegetables are marinated immediately before frying. Only mushrooms can be marinated in advance;
you can use any greens for the marinade;
Vegetables need to be salted only before frying. This is required so that they do not leak juice.

This kebab will be an excellent addition to traditional family dishes.

Shish kebab can rightfully be called the favorite dish of most of our compatriots - every summer millions of Russians grill meat, poultry and fish on coals. However, prepare aromatic and delicious dish It can also be made from ordinary vegetables, and the combination of the main ingredients can be different - zucchini, tomatoes, as well as potatoes, sweet peppers, eggplants and other products. Such a kebab can become perfect snack and a good side dish for main courses.

Peculiarities

Usually the very concept of “kebab” is inextricably linked with meat roasted over a fire, but now vegetables cooked over charcoal have appeared on the menu of many restaurants, cafes and similar establishments. Despite the fact that such a dish can rather be called exotic and possibly dietary, it is quite tasty and nutritious, and a minimum of money, effort and time is spent on its preparation. That is why most housewives in the summer and autumn often treat family and friends to such unusual, but extremely nutritious and healthy food.

Baked vegetables can be good addition to other dishes or become a separate gastronomic dish. As a rule, it is cooked on stainless steel skewers, a grill or on wooden skewers, but in the latter version the dish is cooked not over a fire, but in the oven, which makes it no less appetizing and aromatic.

Vegetables on fire will be the optimal solution for treating a group of vegetarians, as well as people who are on a strict diet due to problems with the pancreas. This dinner will be optimal for all those who want to get rid of extra pounds.

At the same time, it is interesting that rather unusual ingredients can be used - many believe that only potatoes and tomatoes are suitable for baking, but zucchini, as well as eggplant, can easily accompany them, Green pepper, corn and other vegetable products.

Secrets of a good barbecue

Making vegetarian vegetable kebab is very simple, but for this you need to know a few nuances.

First, all cooked vegetables must be thoroughly washed, and if you plan to cook eggplants, they should be additionally kept in cold salted water for several hours - in this case, all the bitterness will come out of the vegetable.

Vegetables do not need to be salted before baking - this risks the dish simply turning into a mess, with the exception of eggplants; all other products should be salted only before serving. Contrary to popular belief, to roast vegetables on smoldering coals, it is not at all necessary to keep them in a marinade - here it all depends only on individual food preferences.

The cooking time for such kebab is not regulated in any way, the only limitation is that These vegetables should not be fried for too long, preferably 7–15 minutes. To increase the calorie content and taste characteristics of the dish, it is recommended to add lard to the products, as well as fat tail fat, cheese and mushrooms.

You can use skewers for cooking, but it is better to give preference to vegetables on a metal grid, since during the heat treatment they soften quite a lot and can “slide” off the skewers.

Well, keep in mind that kebab is made from fresh vegetables. Frozen for the winter are not suitable for grilling over coals.

Best Recipes

There are a large number of recipes for interesting vegetable kebabs, so everyone can choose the one that suits their taste. Let's look at the most popular recipes.

Mediterranean kebab

A rather exotic variation of this dish can be prepared as follows.

To begin, chop and pass a couple of cloves of garlic through a press, then mix with two pinches of dry rosemary and pour in 5 tbsp. spoons of vegetable oil, preferably olive oil.
Cooked vegetables (any options to taste) should be washed and cut into small portions, then mixed with spicy marinade and stand for 2-3 minutes.
The cooked pieces should be threaded onto skewers and placed on the grill until golden brown.
During baking, you need to pour the remaining marinade over the cooking vegetables, as well as lemon juice diluted with water.

Eggplant on coals

Another spicy and savory recipe.

You will need eggplants, sweet peppers, and champignons. For the marinade you should take a little apple cider vinegar, sunflower oil and soy sauce, as well as salt, ground black pepper and, if desired, garlic.

Mix all the main ingredients for making the marinade. This can be done in a deep dish, a jar or a special package - a marinator.
After this, cut the vegetables into pieces, and the mushrooms into small slices, put them in the marinade and squeeze out the chopped garlic, add pepper, as well as paprika and other spices.
Vegetables should be marinated in the prepared solution for 5–10 minutes, then placed on a grill grate and fried over smoking coals.

Shish kebab with peppers

For this version of vegetable kebab, you need to take green peppers and small strong eggplants, and prepare olive oil for the brine, Brown sugar, hot peppers chili, some garlic cloves. You will also need salt and black pepper; if desired, you can add Provençal herbs and crushed coriander seeds.

Thoroughly peeled vegetables must be cut into pieces, salted and sprinkled with vegetable oil, then fried in a strictly specified order - peppers, and then eggplants, always on both sides.
Cooked vegetables should be placed in a deep dish.
Start preparing the marinade. First, cut the garlic into small slices.
Fry the chopped garlic in hot oil for about 5 minutes.
After frying the garlic, add hot pepper, a little salt, mixture provencal herbs, and also squeeze out lemon juice, coriander powder and vinegar (apple or balsamic).
The entire mixture should be brought to a boil and immediately soak the vegetables in it.
Vegetables are left in a cold place for three hours.
Marinated products are fried on smoldering coals on both sides for about 5–7 minutes.

Shish kebab with zucchini, eggplant and tomatoes

There is also a rather interesting type of marinade, and the products for its preparation require the most accessible and inexpensive ones. The basis of the dish is eggplant, mushrooms, tomatoes and zucchini, and the marinade is made from soy sauce, sunflower oil, several cloves of garlic and dry Provençal herbs.

Vegetables are washed and thoroughly peeled, then cut into portioned pieces, place in a large container and fill with water so that all products are covered with liquid. After this, soy sauce and vegetable oil are added to them, the prepared spices are poured in and the garlic is squeezed out. The products are kept in this marinade for 2–3 hours, and after the specified time has passed, they should be fried on the grill or barbecue.

Shish kebab with carrots and zucchini

This dish is made on a grill. It may well be a good alternative to traditional meat shish kebab or an ideal side dish for it.

You will need zucchini, carrots and mushrooms (preferably champignons), as well as potatoes and leeks. It is better to take young potatoes; they are washed and cut into circles 1 cm thick, after which they are carefully lowered into boiling water and boiled for about 3–5 minutes. All other vegetables can be chopped into arbitrary pieces.

Place garlic, vegetable oil and herbs in a blender, then beat until a completely homogeneous mass appears. This mixture is poured over the prepared products and kept in the refrigerator for about 4–5 hours.

When the vegetables are completely ready, place them on the grill and fry for about 7 minutes.

Shish kebab without pre-marinating

An appetizing vegetable shish kebab can be made without prior marinating. The list of products is the simplest: bell peppers, ripe tomatoes, eggplant, lemon and sunflower oil.

The onion must be cut into rings, and the eggplant must be divided into 3 or 5 parts; the cut areas should be coated with oil. Vegetables are placed on skewers in a strictly defined sequence: pepper, then eggplant, then onion and tomato. Before placing on the grill, the food must be oiled again and sent to the smoldering coals.

The dish will be completely ready after 10 minutes; before serving, it should be salted and sprinkled with lemon juice.

Shish kebab with lard

The kebab made from vegetables and lard will be very interesting. This option will significantly diversify appetizing, but slightly boring dishes.

First you need to cook the eggplants, cut them into pieces, soak them in salted water for about 20 minutes, then remove them and dry them with napkins, rub them with spicy cumin and ground pepper.

The dish is made on skewers; it is best to use triangular ones, otherwise the eggplants may slip off. You need to fry them until the skin begins to darken. Fire periodically breaks out from the melting fat - it must be extinguished immediately with water.

The dish is served hot in combination with greens and Armenian lavash.

For a recipe for delicious vegetable shish kebab, see below.

Dietary vegetable kebab is a complete “substitute” for traditional meat kebab. It is low in calories, 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 kebabs recipes that you simply won’t be able to resist!

Vegetable kebab on the grill

Ingredients:

zucchini – 1 pc.
eggplants – 2 pcs.
bell pepper – 2 pcs.
tomatoes – 3-4 pcs.
onions – 2 pcs.
champignons – 10 pcs.
olive oil (or vegetable) – 3-4 tbsp. l.
spices
parsley
dill
basil

How to cook?

Wash all vegetables (eggplant, peppers, tomatoes, onions) and cut into not too thin rings. Finely chop the greens. You can cut the mushrooms in half if they are large. If you wish, you can cook them whole.
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 periodically, as the marinade may settle to the bottom of the bowl and not all vegetables will marinate equally).
Cook vegetable skewers on the grill or on a previously built fire.

Shish kebab of vegetables with Adyghe cheese

Ingredients:

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

How to cook?

Wash the 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, sprinkle with salt and olive oil, then mix well.
Thread vegetables onto skewers or wooden skewers in any order, placing cheese and tomatoes exclusively between the zucchini and eggplant rings.
Get ready proper kebab simmer until vegetables are soft.

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 onions
dill
spices

How to cook?

The day before, wash 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 skewers from time to time so that they cook evenly.

Champignon skewers 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 greens)

How to cook?

Place the peeled champignons in a bag.
Finely chop the dill and garlic. Then place these ingredients in a bag with mushrooms and add paprika, olive oil, soy sauce and lemon juice. Tie 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.

Shish kebab of eggplants, peppers and olives

©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 - a 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, place in a large saucepan or deep bowl, pour over the marinade and leave for 30 minutes.
Meanwhile, chop the bell pepper.
Thread vegetables (eggplant, peppers) and olives onto wooden skewers in any order.
Grill the kebab on the fire or grill until the vegetables are fully cooked.
Before serving, place the vegetable skewers on lard leaves and garnish with finely chopped herbs.

Vegetable kebab with apricots

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?

First, chop up the bell pepper. big pieces, onion - into 4 parts, then divide each into 3-4 plates. Cut the apricots in half, removing the pits.
While chopping 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 and spices to them and mix everything well.
Thread the kebab, alternating vegetables and fruits. Before starting cooking, brush them with marinade and leave for 10-15 minutes.
Grill the correct shish kebab on hot coals or a grill, turning the skewers periodically.

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 onions
kosher salt
pepper
lemon

For the 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 grind the tarragon, parsley, pistachios, lemon juice, garlic, salt and pepper in a blender. Then add olive oil to these ingredients and whisk everything again until you get a homogeneous mass. Divide the pesto into two parts.
Soak 8 wooden skewers in water for 30 minutes and begin preparing the vegetables.
Cut the pepper into cubes, zucchini into rings, and young onion feathers into 3-4 pieces.
Thread the ingredients onto skewers in the following order: onion, pepper, zucchini, tomato, shrimp.
Then lightly drizzle the vegetables and seafood with olive oil and brush with the sauce.
Cook vegetable skewers in the oven for 5 minutes at 450-550 degrees or on the grill (2-3 minutes on each side).
Finally, garnish the dish with fresh lemon juice and the remaining pesto and serve immediately.

Vegetable kebab without marinating

©ovkuse.ru

Ingredients:

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

How to cook?

Peel the onion, remove the stem from the eggplant, then thread the vegetables along with the tomatoes onto skewers. If desired, you can cut the eggplant and onion into small pieces.
Drizzle all the ingredients with oil and fry over hot coals, turning the skewers periodically to prevent the vegetables from burning.
Serve the finished kebab to the table, sprinkling with lemon juice.

Prepared by Tatiana Krysyuk

In the summer season, we more and more often have to think about how to cook something so tasty and original from seasonal vegetables. As a result of reflection, the table ends up with a standard ratatouille, salad or stew, while you can do something much more original and cook a kebab from vegetables. It will be an excellent side dish for the main dish, or completely replace it, which completely depends on the original recipe.

In principle, the concept of “kebab” is inextricably linked with meat fried over a fire. But now you can actually find vegetables cooked over a fire in literally any public establishment that offers grilled dishes.

Despite its apparent exoticism, such food is very popular, and preparing it at least once is the responsibility of every housewife.

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

Vegetable shish kebab cooked on skewers is an excellent addition to meat and fish fried in a similar way, an impressive appetizer, an actual country dinner, and even a completely independent dish that can easily decorate festive table. Vegetable skewers can be served either on metal skewers or 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 over a fire are suitable for a picnic, among the participants of which will be avid vegetarians or guests who are losing weight, people with digestive problems and pancreatic diseases. This dish contains a minimal amount of calories, but is rich in vitamins and nutrients.

By the way, shish kebab recipes made from fresh vegetables can surprise you with their originality and unpredictable combination of main ingredients. For example, not only potatoes can be baked, but also tomatoes, zucchini, sweet peppers, onions, etc. And we can’t even talk about the variety of marinades and sauces – there are a huge number of them.

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

Preparing vegetables is a very basic process. You just need to wash them, peel them (if necessary), and cut them into slices of suitable sizes.

Then all that remains is to follow the following basic recommendations:

Whenever possible, use a grill grate;
To prevent chopped vegetables from becoming porridge, they should be salted only before serving, but not during frying or pickling. The only exception is eggplant. They must be soaked in salt water in advance to remove bitterness;
To marinate or not is up to you to decide. Vegetables themselves do not need to be marinated as much as meat;
Now let's talk about how long 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, it is enough to fry sweet peppers for 5 minutes, onions – 7, and zucchini needs as much as 10-12 minutes;
For variety, vegetable kebab can be supplemented with mushrooms, cheese, lard or tail fat;
The use of corner skewers helps prevent the product from twisting.

So, it’s time to move from the general to the specific, namely, how to prepare pickled and fresh vegetables on the grill or in the oven.

The Mediterranean variation of this dish looks like this:

A couple of garlic cloves and a pinch of rosemary are passed through a press;
All this is mixed with 5 tbsp. olive or other vegetable oil;
Any vegetables are washed and cut into convenient portions, mixed with the 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 not at all important to make a marinade for vegetable kebab. Many people prefer to simply baste the vegetables while frying with oil mixed with spices and herbs. All this is a matter of your personal gastronomic habits. The only thing I can recommend is to use lemon juice, garlic and natural olive oil.

If you don’t want to try pickled vegetables, you can use the following recipe for future vegetarian kebab:

Peel and wash three small onions, three sweet peppers, a medium eggplant and several tomatoes;
Larger ingredients are cut into slices, and the cut areas are greased with vegetable oil;
The products are strung on skewers/skewers one by one;
Everything is coated with oil again and sent to the grill until soft;
Before serving, it is recommended to sprinkle the dish with lemon juice.

Vegetable kebab cooked in the oven or over an open fire is a great way to introduce your household not only to tasty, but also healthy food.

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

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