Marinating vegetables for barbecue. Vegetable kebab. The best recipes. Vegetable kebab in the oven. Ingredients

09.01.2024

In the summer season, more and more often we 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.

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 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.

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.

Meat and vegetables cooked on the grill or barbecue are the main products on a summer holiday. Shish kebab is especially tasty with fresh, seasonal tomatoes and zucchini. Especially if they arrived on the table directly from a store or market. With a few simple ingredients and a grill, you can make a wonderful vegetable kebab. This article will tell you how to prepare the ingredients for the skewers.

In order to prepare a delicious vegetable kebab, you will need the following products.

Wash 6 large potatoes, a medium squash, a medium yellow squash, a pepper, 15 mushrooms and the same amount. Cut the tubers into quarters, cook them in a large saucepan of salted boiling water for 3 minutes (cook about the same as you would when making a casserole from vegetables). Rinse in cold water and set aside to dry in a separate bowl.

Prepare the marinade while you wait for your potatoes to dry. Pour 4 tablespoons (59 ml) apple cider vinegar into a bowl and add white or red wine (sherry is a good choice). Then add 4 tablespoons (63 g). Pass everything through a meat grinder and add 2 small shallots or 1 medium onion. Pour 2 tablespoons (30 ml) lemon juice into the sauce.

Then add 2/3 cup (158 ml) olive oil. Whisk the mixture until all ingredients are well combined. Whisk for a few minutes to allow the olive oil to mix with the other ingredients. Add salt and pepper to taste.

For a bolder flavor, if you want a spicy vegetable kebabs, you can add 2 tablespoons (30 g) of chopped fresh rosemary to the marinade. Set the mixture aside.

Cut a medium squash and a medium yellow squash into about 12 pieces each. Grind the medium and pepper into 3 cm pieces, remove the stems of the champignons.

Toss the mushrooms and tomatoes with the marinade in a large bowl, making sure they are well coated. kebab should be cooked 2 to 24 hours before cooking.

Soak about 12 wooden skewers in warm water for 30 minutes before you start grilling. This is necessary so that they do not break or start to burn when they end up on the barbecue or grill. If you are using metal skewers, you can skip this step. Preheat the grill or barbecue to the required temperature.

Start skewering vegetables and mushrooms onto water-soaked wooden utensils after soaking them (for 30 minutes). If you plan to serve vegetable skewers directly on skewers, it is advisable to alternate the fruits. Leave about 2/3cm of space between each ingredient. Try to get all the ingredients onto each of the skewers. Cooking time will vary from 3 to 10 minutes, depending on how large you cut the vegetables.

Spray the vegetable skewers with vegetable oil before placing on the coals. Place them on the grill or grill and cook for 5 minutes on each side. Vegetables should be soft, but darkened on the outside. Remove the skewers from the coals and serve the grilled dish immediately.

If you don't have a grill or barbecue, place the skewers in a large skillet coated with vegetable oil and grill for 6 minutes on each side.

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 offer you a delicious selection of vegetable kebab recipes that you simply cannot 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 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.

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 onion
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

©keramikaprofi.ru

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?

To begin, cut the bell pepper into large pieces, the 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 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 onion
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 parts.
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

Summer picnic

Vegetable kebab (recipe) with step-by-step photos
Efimova Alla Ivanovna, teacher of GBDOU No. 43, Kolpino St. Petersburg
Description: We recommend this recipe to everyone who likes to stand by the grill and fire. It turns out very tasty, and most importantly healthy.
Summer has come, and as you know, most often we grill barbecue in the summer outdoors, in the countryside, etc.

Required ingredients: We take according to your wishes and the number of people.
Eggplant
Zucchini
Bulgarian pepper
Cherry tomatoes
I also took sausages, the children asked for them.
And a big baguette
A small piece of black bread.

All products that need to be washed are washed and dried.
Take the eggplants and cut them into slices.

Place on a cutting board or tray and sprinkle with salt on one and the other side, and let sit for 15 minutes to release the bitterness.

While our eggplants are brewing, let's make a baguette. For the baguette we need garlic, salt, vegetable oil, ground pepper.

Finely chop our garlic and put it in a bowl, add a little salt and pepper.

Mash a little and add vegetable oil. Mix everything well.

We cut our baguette into large pieces.

We grease each piece with the resulting mixture and leave it to soak so that our baguette is saturated with aroma.

Our baguette is ready, you can put it aside, let it sit, and we will deal with the rest of the products.
Let's rinse our eggplants under running water and leave them to drain.
We take our zucchini and also cut it into circles.

We cut the zucchini, take a larger cup or pan, coat the zucchini and eggplant circles with the herbs that were used to coat the baguette.
We also let it soak.

The food has been prepared, you can light the grill to let the coals burn. My husband usually does the grilling. While the coals are burning, you can thread our kebabs onto a skewer.

Look how beautiful and delicious it is.

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.

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 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.

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 an original and beautiful dish served in the best restaurants in the world.