Vegetable kebab - the best cooking recipes

Grilled vegetables in mayonnaise marinade

Required ingredients:

1 kg red pepper;
eggplants - 700 gr;
tomatoes - 1 kg;
garlic cloves;
mayonnaise - 180 gr;
salt to taste.

Cooking time: half an hour.

Calorie content: 174 kcal.

Rinse the plant ingredients. Cut the eggplants into large rings. Roast the whole pepper. If the tomatoes are large, cut them in half. Place the vegetables in a large bowl, add spices, salt, and mayonnaise.

Mix everything well with your hands. Marinate the moment the fire starts. While the coals are burning, everything will marinate. It is better to bake tomatoes and peppers on a wire rack.

Threading the eggplants onto skewers is not important; the baking method does not affect the taste. Sliced tomatoes will cook faster; they will need to be removed from the heat in time. When all the vegetables are ready, don’t forget to peel the skins.

It comes off very easily. The peel needs to be pryed with a knife and pulled in the opposite direction. Serving method - whole or sliced, it's up to you. Season with finely chopped garlic, salt and seasonings on top.

Appetizer of tomatoes and other vegetables baked on the grill

Compound:

eggplants – 0.5 kg;
tomatoes – 0.5 kg;
bell pepper – 0.5 kg;
onions – 100 g;
garlic – 2 cloves;
lemon juice – 20 ml;
olive oil – 20 ml;
fresh herbs – 50 g;
salt, pepper - to taste.

Using the proportions of 20 g of salt per 1 liter of water, prepare a solution.
Pierce the eggplants in several places, dip them in salted liquid, and leave in it for half an hour.
Wash and dry the peppers and tomatoes with a kitchen towel.
Rinse and dry the soaked eggplants.
Place whole vegetables on the grill and roast them, turning occasionally, until the skins are charred.
Dip the fruits in cold water.
Peel the vegetables and remove the seeds from the peppers.
Cut the vegetables into large pieces and place in a salad bowl.
Peel the onion and garlic cloves. Chop them finely and add to the vegetables.
Chop the greens with a knife and add them to other foods.
Add salt, pepper, oil and lemon juice and stir gently.

Grilled vegetables with lemon juice and herbs

Required ingredients:

zucchini - 500 g;
blue ones - 500 gr;
bell pepper - 5-6 pcs;
juice from half a lemon;
parsley, cilantro, basil;
salt to taste.

Cooking time: 45 minutes.

Calorie content: 118 kcal.

Wash the zucchini and cut into rings. Remove the skin from the eggplant and cut into pieces the same way as zucchini. Peel the pepper and cut it in half.

Place vegetables on top of grill grate. Bake on both sides. The peppers should have nicely toasted skin. Check readiness with a wooden splinter or fork.

They should not be hard or, conversely, too soft. The pepper will cook faster and will need to be removed from the grill.

Peel the skin from the pepper, place it on a dish, alternating with pieces of baked vegetables. Sprinkle with fine salt and your favorite spices. Sprinkle with lemon juice. Serve with meat with herbs - cilantro, basil, parsley.

Cooking on the grill

This option can also be implemented at home, for example, in the oven. To prepare you will need:

6-8 medium tomatoes;
Basil;
Olive oil;
Salt;
Pepper;

The tomatoes are washed and cut in half. After this they need to be salted and peppered. Then they are lightly sprinkled with olive oil and crushed with herbs.

They are laid out on the grill so that the cut is on one side. During frying, this will allow you to maneuver the grill more efficiently. Frying time on charcoal until cooked; when cooking in the oven, 10-12 minutes.

After finishing cooking, season the dish with basil and sprinkle with oil again.

Bake in Provençal herbs

Required ingredients:

tomatoes - 1 kg;
eggplants - 600 gr;
onion -250 gr;
Provencal herbs;
balsamic vinegar;
basil greens.

Cooking time: about 40 minutes.

Calorie content: 95 kcal.

Cut the eggplants into rings without peeling them. Peel the onions and cut in half. It is better to take small tomatoes or cut them. Place them in a large bowl. Sprinkle generously with Provençal herbs, no need to add salt.

Let the vegetables absorb a little of the herbal aroma. Place on the grill and then bake on both sides. Watch the onion so that it does not burn. Remove from the grill when ready.

You can remove the skin from the tomatoes. Serve whole or chop with a knife. Season with salt and balsamic vinegar. Garnish with basil leaves. The dish will be equally tasty hot or cold. If you let the vegetables sit, they will marinate well.

Stuffed tomatoes on the grill

tomatoes – 0.5 kg;
champignons – 100 g;
hard cheese – 50 g;
sour cream – 50 ml;
salt, pepper - to taste.

Cut off the tops of prepared tomatoes. Using a small spoon, carefully scoop out the juicy pulp. Try not to damage the walls of the vegetables.
Wash the mushrooms and dry with a napkin. Chop them finely. Mix with salt, pepper and sour cream.
Stuff the tomatoes with mushrooms.
Grate the cheese and sprinkle it over the filling.
Cover the tomatoes with the cut tops.
Wrap vegetables one at a time in foil.
Place the foil-wrapped tomatoes on the grill grate. Bake them for 10 minutes, turning occasionally.

The appetizer prepared according to this recipe is self-sufficient and is served as an independent dish. This dish will remain tasty even if it cools down, but it is still recommended to serve it hot.

Salad recipe

Required ingredients:

bell pepper - 6 pcs;
eggplants - 4 pcs;
3 medium tomatoes;
red onion - 1 piece;
green cilantro;
apple cider vinegar - 15 ml;
spoon of vegetable oil;
salt to taste.

Cooking time: 55 minutes.

Calorie content: 120 kcal.

Roast vegetables whole. Before placing them on top of the grill, rinse them and dry them with a napkin. We do not bake the onion; it will be added to the salad.

We check the readiness of the herbal ingredients with a fork; they should not be hard. Slightly burnt skin is considered normal; the vegetables will need to be peeled. When ready, remove the tomatoes from the grill first. Cool them, remove the skin, cut into cubes. Remove the skin from the eggplant.

Peel the peppers, remove stems and seeds. Chop all the vegetables and combine them with the tomatoes. Cut the onion thinly into half rings. Grind the cilantro. Add salt, apple cider vinegar, onion, and herbs to the salad. Mix. Salad ready.

Cooking recipes

The secret of mastery, as a rule, lies in the details. Usually, this is strict adherence to the recipe, multiplied by many years of experience. But there is an exception - a classic recipe where it is simply impossible to spoil something. This is where we should start. Recipe:

Medium-sized tomatoes – 1 kg;
Salt;
Pepper;
Greens (that recipe with dill, garlic and olive oil).

Tomatoes are washed in water. Next, the tomatoes are strung on a skewer. This is done along the core, from the stalk. The tomatoes are strung tightly, so that the gap between the vegetables is only 1-2 mm.

Frying is done on high-quality heat, from the moment of installation the skewers are constantly turned. First, 90 degrees, then 180. The intensity of turning is average - 1 time per minute at first, and after the peeling film appears on the tomatoes, it increases up to 2 times.

Salt and pepper begin to be used after the film begins to peel off. This will increase the release of juice, so to prevent the tomatoes from simply drying out, this must be done carefully.

Readiness occurs when the juice and peel of the vegetables begin to char in some places. Seasoning with herbs is done after the tomatoes are removed from the skewers.

Useful tips

The coals on the grill should not burn too hot. If necessary, they can be extinguished with water. Otherwise, the vegetables will burn and remain raw inside.
A wide variety of plant-based products are suitable for baking. The following are considered especially tasty: eggplants, zucchini, ripe tomatoes, sweet peppers, onions, and potatoes.
Salt the dish before serving. Spices can be added at any stage of cooking.
Grind or serve whole - it’s up to you, this moment does not affect the taste. To avoid burning your hands when cutting burning vegetables, you need to use a knife and fork.
Marinate just before frying, otherwise the vegetables will become limp and release juice.
Mayonnaise is often used as a sauce. If you add garlic to it, it will add aromatic notes to the dish.
Grilled vegetables baked on the grill go well with different types of greens, Provençal herbs, and soy sauce.

Good luck with your experiments!

Cooking features

You can cook tomatoes on coals quickly, and even a novice cook can cope with this task. To get the best result, it doesn’t hurt to know and take into account several important points.

It is advisable to choose tomatoes for grilling that are not too large (weighing up to 100 g), of medium maturity (that is, not green, but not overripe). Preference is given to varieties with fleshy rather than juicy pulp. The skin of tomatoes should be dense and free of damage.
If the tomatoes will be cooked on a wire rack cut into pieces, then it is advisable to remove the juicy sacs with seeds from them. To do this, cut the tomatoes in half or, if the size allows, into 4 parts, after which the seed sacs are removed with a spoon or simply shaken out, helping with your finger.
Before frying, you cannot peel the tomatoes, otherwise all the juice will leak onto the coals. But after baking, the skin can be removed, this will be easy, since it will begin to lag behind the fruit itself, you just need to pry it off with the tip of a knife.
When stringing tomatoes onto skewers or skewers, you should pierce them as carefully as possible, being careful not to crush them or severely damage the skin.
If the tomatoes are to be fried on wooden skewers, they must first be soaked in water for 20-30 minutes.
Tomatoes are rarely marinated before cooking on the grill, but prepared vegetables are almost always seasoned with vegetable oil, garlic, herbs, vinegar or lemon juice before serving.
Tomato kebabs can be fried with the addition of other vegetables or mushrooms, then they will have a richer taste and aroma.

Tomatoes cooked on the grill can be served separately or with other vegetables as an independent snack or side dish to the main dish. They go equally well with meat and fish.

Vegetables on skewers a la “Sate”

Category: Hot dishes Grilled dishes Grilled vegetables

My husband's birthday was approaching. I was already tired of the usual barbecue, I wanted something new and interesting. The recipe was inspired by the cook Crocodile and her Antipasti: https://www.povarenok .ru/recipes/show/745 37/ But I decided to go further. I've heard a lot about Sate, a dish of Indonesian cuisine, a relative of kebab. The difference is in the size of the pieces, and most importantly, in the marinade. Because it’s not just a marinade, but a sauce in which small pieces of meat are baked. For those interested, here is the recipe for the original satay https://www.tasteofth ai.ru/chicken-satay/ And I decided to pickle the vegetables in a similar way. The result was finger-licking good, much more interesting than regular grilled vegetables.

Recipe for “Vegetable kebab”:

I wanted to tell you why I use this particular combination - zucchini, tomato and onion. I like it when the onion and zucchini remain crispy inside, and the tomato does not turn into porridge, but is already quite soft. All together they are in perfect harmony both with each other and with meat or fish.

Cut the zucchini into rings about 1 cm thick, cut the tomato into slices also 1 cm thick, and the onion into quarters.

Before cooking, the shish kebab must be marinated. To do this, I take a jar, lay out the zucchini, tomato and onion, pour them with olive oil, wok sauce (if you don’t have it, replace it with soy sauce) and a pinch of cayenne hot pepper.

Place the vegetables on top of each other in layers, pouring oil, sauce and pepper over each layer.

Place the lid on the jar and shake vigorously

It is important that all vegetables are covered with the sauce. Leave to marinate for 1-2 hours

Prepare the coals; while they are heating up, we string our vegetables onto skewers, alternating them.

Place vegetables on the grill and cook for 15 minutes, turning occasionally. If you see that the vegetables are starting to burn, then pour the remaining marinade over them.

Transfer the prepared vegetables to a plate and serve.

Bon appetit!

Healthy delicacy!

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 a holiday 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.

The main rules for a successful barbecue

In most countries of the East and the Mediterranean, it is customary to simultaneously cook kebab with meat and. 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.

Cooking options

So, it’s time to move from the general to the specific, namely, how to cook 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.

If, for some reason, you don’t eat meat, this is not a reason to refuse barbecue... vegetable barbecue, of course. We described delicious and simple recipes below.

Vegetable kebab recipe

This kebab recipe cannot be called a classic, because what distinguishes it from simple vegetables on a skewer is the honey-mustard glaze, from which the dish will benefit not only in taste, but also in appearance - just look at the rosy glaze that glitters on the sides of the vegetables.

Ingredients:

honey - 1 tbsp. 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.

Preparation

For barbecue, first of all, we need to prepare all the vegetable ingredients. Peel the eggplant and cut into cubes, cut the red onion into thick rings and into large cubes. Thread the chopped vegetables onto a skewer or skewer.

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

Vegetable kebab on skewers

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

Ingredients:

For refueling:

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

For the kebab:

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

Preparation

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 season the remaining chopped vegetables separately. We string vegetables onto skewers in any order, then fry them on the grill or cook vegetable shish kebab on the grill. Pour some of the vinegar dressing over the hot vegetable kebabs, and serve the second part of it separately.

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 homemade tomato paste)

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.
Cook the proper shish kebab on the fire until the vegetables become soft.

Marinade with kefir for a day

Fermented milk products are a good source of acid for marinating meat. Kefir will add a slight lactic sourness to the kebab, which goes well with pork.

Ingredients for 1 kg of pork:

Medium fat kefir – 1 liter;
Onions – 400 g;
Cilantro - a bunch;
Ground black pepper – 2 teaspoons;
Salt - to taste.

Cooking:

Peel the onion and cut into half rings. Place in a container and add salt.
Cleaned and cut into pieces pork also into a container. Add spices and finely chopped cilantro.
Stir now. With kefir it will be more difficult.
Pour in kefir to cover the meat.
Close the container and refrigerate overnight.
Fry on the grill, check for doneness with a knife.

Cooking principles

A variety of vegetables are suitable for creating such a kebab: onions, zucchini, eggplant, corn, sweet peppers, 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.