How to cook a delicious vegetable shish kebab

Cooked on the grill or grilled meat and vegetables are the main products on summer vacation. Shish kebab is especially tasty with fresh, seasonal tomatoes and zucchini. Especially in the event that they arrived on the table directly from the store or from the market. With a few simple ingredients and a grill you can cook a wonderful vegetable shish kebab. This article will tell you how to prepare the ingredients for the skewers.

In order to cook a delicious shish kebab from vegetables, you will need the following products.

Wash 6 large potatoes, medium zucchini, medium yellow pumpkin, pepper, 15 champignons and as many cherry tomatoes. Cut the tubers into quarters, cook them in a large saucepan with salted boiling water for 3 minutes (cook about the same way as you need when making a casserole of vegetables). Rinse in cold water and set aside to dry in a separate bowl.

Prepare the marinade while waiting for your potatoes to dry. Pour 4 tablespoons (59 ml) of apple cider vinegar into a bowl, add white or red wine (sherry is a good choice). Then put 4 tablespoons (63 g) Dijon mustard. Pass all through a meat grinder and add 2 small shallots or 1 medium bulb. Pour into the sauce 2 tablespoons spoonfuls (30 ml) of lemon juice.

Then add 2/3 cup (158 ml) of olive oil. Whisk the mixture to mix all the ingredients well. Beating should take several minutes, so that the olive oil is mixed with other ingredients. Add salt and pepper to taste.

For a more bold aroma, if you want to get a spicy vegetable shish kebab, you can put 2 tablespoons (30 grams) of sliced fresh rosemary in the marinade. Set the mixture aside.

Cut the average zucchini and medium sized yellow pumpkin into about 12 pieces each. Grind the medium red onion and pepper into pieces 3 cm in size, remove the legs from the mushrooms.

Mix the chopped vegetables, mushrooms and tomatoes with the marinade in a large bowl, making sure that they are well covered. Marinate vegetable shashlik should be from 2 to 24 hours before cooking.

Soak about 12 wooden skewers in warm water for 30 minutes before you start frying. It is necessary that they do not break down and do not start burning when they are on the grill or barbecue. If you use metal skewers, you can skip this step. Preheat the grill or brazier to the desired temperature.

Begin stringing vegetables and mushrooms on water-soaked wooden appliances after they are soaked (for 30 minutes). If you plan to serve vegetable shish kebab directly on the skewers, it is desirable to alternate the fruits. Leave a space of about 2/3 cm between each ingredient. Try to get all the products on each of the skewers. The cooking time will vary from 3 to 10 minutes, depending on how large you cut the vegetables.

Sprinkle the skewers with vegetables with vegetable oil before putting it on the coals. Put them on a grill or brazier and cook for 5 minutes on each side. Vegetables should be soft, but darkened from the outside. Remove the skewers from the coals and serve the fried dish immediately.

If you do not have a grill or barbecue, place the skewers in a large pan, oiled with vegetable oil, and fry for 6 minutes on each side.