An easy and useful alternative to grilled meat dishes
Vegetable kebabs are a bright idea for summer picnics and barbecues. They are prepared quickly, have a pleasant aroma of smoke and retain the benefits of fresh vegetables. Such kebabs will be an excellent side dish for meat or fish, as well as a complete meal for vegetarians.
This recipe for vegetable kebabs saves every time you want something delicious in nature, but without heavy meat. Bright, juicy vegetables soaked in olive oil and spices take on a wonderful aroma of grilled smoke and look so appetizing that even carnivores ask for extras. This is an ideal dish for summer picnics, barbecues with friends or just for a light dinner in the country.
And this is not just a side dish, but a complete, healthy and very beautiful dish. They retain a maximum of vitamins, have a natural sweetness and a slight piquancy. The recipe is very simple and flexible: you can use almost any vegetables that are at hand. The main thing is to cut them into equal pieces so that they are evenly fried.
Ingredients
- Кабачки — 2 шт.
- Баклажани — 2 шт.
- Bulgarian peppers – 2 pcs.
- Olive oil, salt and freshly ground black pepper – to your taste
Cooking time:
- Preparation of vegetables and pickling – 20 minutes
- Grilling – 10-15 minutes
- The total time is about 35 minutes
Calorie (approximate):
100 g of ready-made kebabs – 65-80 kcal
One portion (approximately 250-300 g) — 180-240 kcal
The dish is very light thanks to the low calorie content of vegetables and the minimum amount of oil.
How to cook vegetable kebabs
Wash all the vegetables well. Cut the courgettes and aubergines into rounds about 1.5 cm thick. Cut the bell peppers in half, remove the seeds and stem, then cut into large squares or rectangles.
Try that the pieces are approximately the same size – then they will fry evenly and will be convenient to string on skewers.
Place all the chopped vegetables in a large, deep bowl. Drizzle with 3-4 tablespoons of good olive oil, sprinkle with salt, freshly ground black pepper and your favorite spices. I often add a pinch of dried garlic and paprika – they perfectly emphasize the natural taste of vegetables. Mix everything well with your hands so that each piece is evenly coated with oil and seasonings.
Leave the vegetables to marinate at room temperature for 10-15 minutes. During this time, they will have time to soak in the aromas and become even juicier. If you plan to cook later, you can put the bowl in the refrigerator for 30-60 minutes. The longer they are marinated, the richer the taste.String the vegetables on wooden or metal skewers, alternating colors: zucchini – bell pepper – eggplant – pepper again and so on. Do not string too tightly, so that the vegetables are well cooked on all sides. If you use wooden skewers, pre-soak them in water for 15-20 minutes so that they do not burn on the fire.
Preheat a grill or charcoal grill to medium heat. Lay out the skewers and fry for 10-15 minutes, turning occasionally, so that the vegetables brown on all sides and become soft inside.
If the vegetables start to burn on the outside and are still raw on the inside, reduce the heat a little or move the skewers to a less hot area of the grill.
Readiness is easy to check – eggplants and zucchini should be easily pierced with a knife.
If you cook at home, you can use an electric grill or an oven in the grill mode at 200-220 °C, turning the skewers every 4-5 minutes.
Tips:
If the eggplants are bitter, sprinkle them with salt and leave for 10 minutes, then rinse and dry.
Don’t spare the oil at the beginning – it helps the vegetables not to stick and to brown well.
Try adding different spices: turmeric for a golden color or some cayenne pepper for spice.
For a more satisfying version, alternate vegetables with cubes of hard cheese or tofu.
Цей рецепт дуже гнучкий! Replace the eggplants with potatoes (pre-boil them until half-cooked) – it will be more satisfying. You can add:
- Cherry tomatoes or regular tomatoes
- Onion (red or regular)
- Mushrooms (champignons or champignons)
- Cauliflower or broccoli (blanch beforehand)
- Young squash (I already tried cooking with them and it was very tasty)
What to serve with
Vegetable kebabs taste best hot, right off the grill. Подавайте їх:
- With fresh herbs (parsley, cilantro, basil)
- With garlic sauce, tzatziki or yogurt sauce with greens
- З хумусом
- As a side dish for meat, fish or barbecue
In pita or pita bread with salad and sauce, you get a delicious vegetarian shawarma.
My guests especially love them with hot chili sauce or lemon juice on top.
Ready vegetable kebabs are best eaten right away. They can be stored in the refrigerator in a closed container for up to 2 days. Before serving, I recommend warming it up a little on the grill or in the microwave. Do not freeze – the vegetables will lose their texture and become watery.
This recipe for vegetable kebabs is one of my favorites for summer. It is light, bright, useful and always admirable. Cook with pleasure, experiment with spices and vegetables and enjoy every bite. Try adding a little lemon peel to the marinade – the aroma will be simply magical!
We have even more vegetable recipes on our website:
Salat “Achychuk” for shashlyku – refreshes and emphasizes the taste of meat thanks to juicy vegetables. The combination of tomatoes, onions and greens creates a light and aromatic side dish without being too heavy. In addition, it is prepared in a matter of minutes and is ideal for picnics.
Salad with melon and goat cheese – combines the sweetness of fruit with the delicate saltiness of cheese. This dish is light, fresh and ideal for a summer menu. In addition, it looks elegant and can become a bright highlight on the table.