Grilled vegetables and vegetable kebab- a healthy alternative to dishes from fried foods. In addition, you can bake vegetables both at home and outdoors. For cooking on open fire a good grille is necessary, and for home option- Grill pan.
Grilled vegetables and vegetable kebabs can be served as an appetizer, main dish or side dish. Grilled vegetables will make wonderful salad- warm or cold.
How to marinate vegetables for barbecue? Before cooking, vegetables must be washed and dried thoroughly. Small vegetables can be left whole, but large ones can be cut lengthwise or crosswise. The main thing is not to chop 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 already prepared vegetables by adding to the marinade aromatic herbs and spices.
Another option for marinade for vegetables: combine oil with garlic and rosemary passed through a press. Peel and chop the vegetables, pour in the prepared marinade, leave for a few minutes, then place on a wire rack or thread on skewers and bake over coals until the skins brown.
Preparing grilled vegetables or vegetable kebabs takes just a few minutes; The vegetables should remain slightly crispy, so you need to turn them over and make sure they don’t burn too much.
You can complement prepared vegetables cooked on the grill or skewers. various sauces and dips, as well as cheese, herbs and olives. These vegetables are also good served with slices of grilled bread.
For cooking, it is better to use a separate grill or skewer.
To prevent vegetables from turning into mush when frying, do not salt them under any circumstances before or during cooking, with the exception of eggplant: to remove bitterness, after cutting it is kept in salted water or simply salted and then washed.
Well, the issue of marinating vegetables before frying is purely individual, but in general, marinating for vegetables, unlike meat, is not required.
How long to fry vegetables over coals is also up to everyone to decide for themselves. Overall, 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 equal circles and fried, combining them together on one skewer.
By the way, to diversify the taste of vegetable kebab, vegetables can be combined with cheese, and for non-vegetarians - lard or tail fat.
Vegetable skewers on the grill are increasingly becoming popular at picnics and outdoor recreation. Everyone who has at least once tried vegetables baked on the grill in the open air with a special aroma once and for all becomes their fan.
There are many recipes for vegetable kebabs, completely different and certainly very tasty.
Combinations of vegetables for barbecue can be anything, even the most unexpected: lightly baked over a fire, onions, zucchini, potatoes, etc. will be delicious. Vegetables can be combined with champignons, which makes them even more flavorful.
Various people offer their own variations and marinades, and which ones are more successful - everyone chooses to their own 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.
- red bell pepper (peeled from seeds and cut into pieces) - 1 pc.
- medium-sized zucchini (cut into slices) - 1 pc.
How to cook shish kebab from vegetables in a sweet marinade:
Steam the potatoes until soft, but do not overcook them.
In a large resealable plastic bag, combine apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and ground black pepper. Place mushrooms, red peppers, zucchini and boiled potatoes. Zip the bag and shake well, put in the refrigerator for 2 hours.
Grease the barbecue or grill grate vegetable oil, and turn on the grill to preheat to medium heat. Remove the vegetables from the marinade and string them one by one onto 4 metal or wooden sticks. Place the kebabs on an oiled grill.
Close the grill grate and cook the kebabs for 10-15 minutes, periodically turning the kebabs and brushing with marinade.
Vegetable skewers on the grill - marinade with soy sauce
Ingredients:
- eggplants, tomatoes, peppers and other vegetables as desired
For the marinade:
- olive or sunflower oil- 100-200 ml;
- soy sauce - 6-8 tbsp. spoon;
- salt, pepper to taste.
How to cook vegetable skewers on the grill in soy sauce:
We wash the vegetables thoroughly, 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 they bake in pieces faster and marinate evenly, so we cut the vegetables into rings 1.5-2 cm thick, the pepper can be cut into slices lengthwise.
Prepare the marinade - mix all the ingredients. Salt the chopped vegetables generously and pour the marinade in a bowl (it is also convenient to use a thick plastic bag for pickling, in which the vegetables can be thoroughly mixed). Leave for 1-2 hours.
Vegetables on the grill are cooked in a certain sequence. First of all, fry the eggplants over hot coals for 5-10 minutes. Remove from the grill, then fry all the remaining vegetables.
Shish kebab of vegetables on the grill without marinating
Ingredients:
- sweet green pepper - 3 pcs.,
- tomatoes - 3 pcs.,
- onions - 3 pcs.,
- eggplant - 1 pc.,
- lemon - 1/4 pcs,
- vegetable oil
How to cook shish kebab from vegetables on the grill without marinating:
Peel the onion, cut off the tails, cut off the stems of the eggplant, cut into 3 parts crosswise, grease the cuts with vegetable oil.
First thread the pepper onto the skewers, then the eggplant, onion, and tomato - you get 3 servings. Coat the vegetables on skewers with oil, fry over smoldering coals until soft, serve with a sprinkle of lemon juice.
I love this kebab. Especially in summer. When a lot 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 vegetable in addition to the main meat. But it also requires a special approach.
That is, it won’t work here haphazardly. It is necessary to calculate the thickness of the pieces so that they do not fall off the skewer. We need to think about what to marinate them in so that they outshine the meat one. And also decide whether to cook them together or separately. In a word, everyone decides for themselves... I like to put vegetables before meat. It’s delicious, but the meat after it doesn’t go as usual – yum, and the plate is empty!
Cooking time: cutting for 5 minutes, marinating for 15 minutes, and bonfire for 10 minutes
Complexity: eat a little, especially when cooking over a fire
Ingredients:
2 onions
I’m not talking about the fire - regulate the process at your discretion. But by the time the pieces are marinated, you need coals, even if you die!
So, let's rinse off all participants in this wonderful operation. And we'll cut it. Eggplants in circles. Cut the zucchini into slices.
Attention - they must not be thin, otherwise they will instantly slide off the skewer. And also - so that their diameter is at least approximately the same. 
If you are afraid of bitterness and have time, pre-salt the eggplants - let them release that unpleasant juice. Just don’t forget to remove the salt somehow, but not with water!
I make onions for this kebab in a different format. I remove layer by layer, cutting the onion of the desired size in half.
The tomato needs to be tight. To cut off the sides like a pepper. Otherwise, we won’t see the pulp - the fire will quickly deal with it.
We do the same with peppers. By the way, if they are small, you can eat them whole without even removing the seeds. I'm not always lucky enough 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 you sprinkle it all with salt, some kind (I like spices from meat kebabs), and lightly sprinkle on top olive oil– there’s no better way to find it!
Then string this fun company on skewers and send to the fire. Look, what beauty competes with meat!
Today, we want to add another popular recipe to our collection of recipes - shish kebab with vegetables.
Shish kebab with vegetables is perhaps the most popular type of shish kebab in our country, because you are preparing not only the main dish of meat, but also a very delicious side dish. Vegetables baked on coals go well with meat, and can also please those people who, for some reason, do not eat meat dishes.
Shish kebab with vegetables is popular at any time of the year, and it doesn’t matter whether you decide to relax with friends in nature or you are meeting New Year in the village. Vegetables and kebab, with pleasant aroma the haze will not leave even the most fastidious gourmet indifferent!
by admin Published: December 29, 2013
- Preparation: 2 hours 0 minute
- Cooking: 15 minutes
- Total: 2 hours 15 minutes
Shish kebab with vegetables is the most popular recipe kebab, which is suitable for both meat lovers and fans healthy food from vegetables!
Ingredients
- 1 kg.
- 1 PC.
- 1 PC.
- 1 PC.
- 7 pcs.
- 2 tbsp.
- 2-3 cloves
- 1 tbsp.
Instructions
- To prepare shish kebab with vegetables, we will need meat (we will cook beef) and vegetables suitable for frying. It could be cherry tomatoes, bell pepper, mushrooms, red onion and zucchini. We also need to prepare a marinade for the barbecue, for this we’ll take some soy sauce, ginger, olive or sesame oil, garlic, salt and spices.
- Wash the beef thoroughly, dry it with a paper towel and remove excess fat.
- Cut the meat into cubes that will fit your skewers. You can see the approximate dimensions of the meat cut in the photo.
- Vegetables for barbecue must be cut fairly large so that they cook at the same time as the meat and do not burn. Therefore, consider the size of the cut and try not to cut the vegetables too small. We cut the zucchini into half rings.
- We also cut bell peppers for barbecue into fairly large pieces.
- It is best to first cut the red onion in half, and then divide each half into 4 more parts.
- We will use whole Cherry tomatoes, as their size is ideal for our kebabs with vegetables.
- It's time to make a marinade for shish kebab with vegetables; to do this, add a little olive or sesame oil, a couple of tablespoons of soy sauce, 2-3 grated cloves of garlic and a little fresh ginger, grated on fine grater. Don't forget to add salt, pepper and any spices you have that suit the meat. The meat should be marinated for 2 to 12 hours.
- All you have to do is wait for the coals for the barbecue with vegetables to heat up and thread the meat and vegetables onto skewers or skewers. If you are preparing shish kebab with vegetables on skewers, first soak them in water, otherwise the skewers may burn from high temperature. Alternate pieces of meat and vegetables and fry the kebab until cooked. There is no exact cooking time, as it all depends on the temperature and amount of coals.
- Today we learned how to cook delicious and healthy kebab with vegetables, which can be prepared at any time of the year. We hope our recipe will delight your family and friends and give them an unforgettable experience!
- Always yours
Vegetable kebab is excellent for vegetarians. You can also bake them together with meat and you will... great side dish. There is no need to marinate vegetables - they are juicy, bake quickly and each of them already has its own unique taste. The only thing you need to do is to lubricate them with vegetable oil so that they do not dry over the heat, but fry, forming golden crust. Any kind of vegetable shish kebab is suitable for cooking. seasonal vegetables– tomatoes, eggplants, zucchini, bell peppers, corn, onion etc. Our home recipe Vegetable kebab will appeal to all lovers of picnics and outdoor recreation, because it is not troublesome, healthy and very tasty.
Ingredients for preparing vegetable shish kebab
Step-by-step cooking with photos of vegetable kebab
- Prepare all vegetables. Focus on your taste. Vegetables do not have to be equal. Take more of the vegetables that you especially love. It will be beautiful if you select bell peppers of different colors.
- Wash the vegetables and peel the onions. If desired, you can remove the peel from zucchini and eggplant. Cut them into circles or sticks. If your tomatoes are small, you shouldn't cut them.
- String vegetables alternately, close to each other.
- You can string, for example, like this - tomato, yellow bell pepper, onion, Green pepper, eggplant, onion, red bell pepper, zucchini and again tomato.
- Salt the vegetables and sprinkle with paprika.
- Using a silicone brush, brush the kebabs with vegetable oil on all sides.
- Hold over the heat on the grill for about 6-8 minutes.
Vegetable kebab can be served either hot or cold. So tasty and healthy dish It is quickly absorbed and saturates the body with vitamins. Bon appetit!
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