The best side dish for barbecue. Vegetable side dish with spicy sauce on the grill
culinary arts originated with the advent of fire. It was in those distant times that people appreciated the taste of meat baked on fire. Over the centuries, people have perfected the ways of cooking meat dishes. Shashlik has become one of the masterpieces of the art of cooking.
There are so many recipes for delicious barbecue, and each of them is the best and “correct”. In Transcaucasia, there is a belief that as a reward for living in hard-to-reach mountains, God endowed the inhabitants with the ability to cook. delicious barbecue.
Barbecue in the Caucasus is a song that never stops, and every day it gets better. Herds of sheep graze in mountain meadows, feed on thousands of herbs, drink water from mountain springs.
The meat of such animals has a special taste and aroma. According to Muslim traditions, barbecue is made from lamb and beef.
Traditions: what is shish kebab usually eaten with?
In Azerbaijan, lamb skewers are served with asparagus, artichokes, green onion, chickpeas. Unripe grapes or slightly fermented juice from unripe grapes are recommended for improved meat digestion.
Emphasize the taste lamb skewers pomegranate, dogwood, cherry plum. fried on butter cherry plum, peaches are often present on the table next to baked meat.
In Armenia, it is believed that the most delicious barbecue is prepared by Armenian men. Barbecue craftsmen claim that sheep grazing in the foothills of Armenia drink mineral water from the very depths of the earth, which makes lamb incredibly tender and tasty.
When serving barbecue, fresh vegetables and herbs are always served on the table, dogwood sauce, grape different varieties, cheese, lavash.
In Dagestan, they are very scrupulous about the choice of meat for barbecue. A self-respecting barbecue master will take only fresh meat. WITH cooked meat serve delicious tortillas"miracle" with greens and cheese, fruits, vegetables and greens.
In Russia, barbecue is not only tasty food. Rather, it is a vacation, a meeting with family and friends in nature. Lamb, pork, beef, chicken meat are used for the preparation of shish kebabs. The meat is pre-marinated with wine, vinegar, kefir, mineral water. Each barbecue lover has his own marinating recipe.
There are many restaurants and cafes in Russia caucasian cuisine offers delicious food national cuisine including barbecue. Ready hot barbecue served with fresh vegetables, herbs, the consumption of which contributes to improved secretion of gastric juice.
Fresh grapes, pomegranate seeds contribute to the absorption of meat. There are many salad recipes that are served with barbecue.
Recipes for delicious and light snacks for barbecue
Salad " Fragrant eggplant»
| Ingredients | Quantity |
|---|---|
| Small eggplants - | 4 things. |
| Tomatoes weighing 100 - 120 g - | 3 pcs. |
| Sweet salad pepper - | 2 pcs. |
| onion turnip white variety - | 2 pcs. |
| Deodorized sunflower oil - | 4 tablespoons |
| Ground black pepper - | taste |
| Salt - | taste |
| Lemon - | 0.5 pcs. |
| Parsley and dill - | taste |
| Cooking time: 30 minutes | Calories per 100 grams: 184 kcal |
Wash the eggplant thoroughly, cut off the skin, cut into circles, sprinkle with salt. Hold with salt for 15 minutes. Cut the peeled onion into rings, rinse the eggplants with water to remove salt, fry the vegetables in oil.
Tomatoes cut into circles (set aside 5 circles for decoration), put to eggplant and onions for frying.
Rinse the pepper, remove the seeds, cut into strips and add to the fried vegetables. Salt, sprinkle with pepper and sprinkle with lemon juice.
Put in a salad bowl, spread out the remaining circles of tomatoes. Chop the dill and parsley and sprinkle generously on the resulting hot salad.
Arabic salad: tomatoes with olives
Required Ingredients:
- Small red tomatoes - 6 pcs.;
- Large olives - 2 tablespoons;
- Green onion feather - 1 bunch;
- Sunflower refined oil - 2 tablespoons;
- Half a lemon;
- Salt.
Cooking time is approximately 12 minutes.
Calorie content - 112 k / cal.
Wash the tomatoes, cut into slices.
Put in a salad bowl, pour over lemon juice (take the juice of a quarter of a lemon), pour over with oil. Lay green onions on the sides (cut the feather obliquely);
Put the olives cut in half a little higher;
Cut the remaining lemon into thin slices and decorate the top of the salad.
Lettuce with mustard
Required Ingredients:
- Leaf lettuce - 250 gr.;
- Sugar - 1 teaspoon;
- Purified vegetable oil- 3 tablespoons;
- Mustard powder - 1 heaping teaspoon;
- Grated ginger - 1 tablespoon;
- Salt.
Calorie content - 127 k / cal.
Rinse fresh lettuce leaves, rinse under running water and dry. Cut into large strips, put in a salad bowl, sprinkle with salt and mix.
In a frying pan, heat the sunflower oil strongly, pour dry mustard into it. Fry the mixture and arrange on a chopped salad.
Pour sugar on top, add grated ginger, mix the mass. Recommended for pork skewers.
Spicy Tomatoes with Green Beans
Required Ingredients:
- Purified green bean(half a package of frozen beans) - 200 gr.;
- Dense tomatoes - 2 pcs.;
- Egg - 3 pcs.;
- Green parsley - 1 bunch;
- Fresh garlic 2 - cloves;
- Deodorized vegetable oil - 1 tablespoon;
- Wine (dry or semi-dry) white - 2 tablespoons;
- Sugar sand - 1 teaspoon (when using semi-dry wine, exclude sugar from the recipe);
- Salt;
- Pepper mix.
Cooking time - 25 minutes.
Calorie content - 123 / c / cal.
Boil the beans in water with the addition of salt, drain the water, put in a colander. Put the cooled beans in a salad bowl, add pieces crushed garlic, put the tomatoes cut into circles on top, pour over the sauce.
To prepare the sauce, combine vegetable oil, dry wine, sugar, pepper and salt. To decorate the eggs, boil for 8 minutes and cut into circles.
Put the eggs on the tomatoes, sprinkle with finely chopped parsley leaves.
- This original dish with Italian flair. You will surely love this recipe.
Salad "Hot hugs"
Required Ingredients:
- Eggs - 3 pcs.;
- Unsweetened apples - 2 pcs.;
- Root celery - 100 gr.;
- White onion- 1 PC.;
- Sour cream 15% fat - 2 tablespoons;
- Ready mustard - 1 teaspoon;
- Leaf parsley;
- Salt;
- A mixture of ground pepper.
Cooking time - 15 minutes.
Calorie content - 140 k / cal.
Rinse the root celery, peel and finely grate. Cut the onion into rings, cut the apples into strips or grate coarsely.
Hard boil the eggs, separate one yolk for decoration, chop the rest. Connect all products.
Mix sour cream with mustard, combine with other products and mix. Pour chopped yolk on top and garnish with herbs.
Arabic salad "Abu Ganuj"
Required Ingredients:
- Small eggplants - 3 pcs.;
- Sweet Green pepper- 1 PC.;
- Strong medium-sized tomatoes - 3 pcs.;
- Purple turnip onion - 1 pc.;
- Garlic clove - 2 pcs.;
- Cumin seeds - 1 teaspoon;
- Lemon juice - 1 tablespoon;
- Refined sunflower oil - 4 tablespoons;
- Leaf parsley;
- Salt.
Cooking time - 30 minutes.
Calorie content - 137 k / cal.
Pierce eggplants in two places and bake at 190 degrees until the skin darkens (10-12 minutes). Remove the skin from the cooled vegetables and cut into medium pieces.
Cut the pepper into squares, dice the tomatoes, chop the onion into squares, chop the parsley. Mix all vegetables carefully.
Separately, mix salt, cumin, finely chopped garlic, lemon juice with oil. Pour dressing vegetable mix and stir a little.
Onion salad with curdled milk
Required Ingredients:
- White onions - 6 heads;
- A bunch of parsley leaves;
- Medium-sized bunch of fresh dill;
- Salt.
Cooking time - 10 minutes.
Calorie content - 62 k / cal.
Cut the onions into thin rings, finely chop the dill and parsley, pour over yogurt and salt.
Green salad with curdled milk
Required Ingredients:
- Thick curdled milk - 1 cup;
- Green parsley - 1 bunch;
- Dill greens - 1 bunch;
- fresh cilantro leaves - 1 small bunch;
- Garlic - 2 medium cloves;
- Salt.
Cooking time - 7 minutes.
Calorie content - 65 k / cal.
Dill, cilantro, parsley, chop, crush the garlic, combine with curdled milk, salt. Serve with lavash.
Salad: fresh cucumbers with olives
Required Ingredients:
- Large cucumber - 1 pc.;
- Sunflower refined oil- 5 tablespoons;
- Sweet pepper (necessarily green) - 1 pc.;
- Olives - 50 gr.;
- A few mint leaves;
- Coriander;
- Salt;
- Red chilli;
- Apple cider vinegar - 1 teaspoon.
Cooking time - 15 minutes.
Calorie content - 108 k / cal.
Rinse the cucumber, remove the skin. Cut lengthwise into 2 pieces, take out the seeds and cut into slices.
Rinse sweet pepper, remove seeds and stalk, cut into strips. Chop mint into small pieces. Arrange cucumbers, peppers, olives on a shallow dish in the form of a fan, salt and sprinkle with mint.
Vegetable oil, apple cider vinegar, coriander and hot pepper combine in one bowl and stir.
Pour the dressing over the vegetables. Mint leaves add a special flavor to this salad.
Usually salads are offered to awaken the appetite. Suggested vegetable salads emphasize the taste of fragrant, juicy kebabs.
Bon appetit!
Culinary community Li.Ru -
I offer a very simple and at the same time very original recipe lettuce, which we in our family call country salad. Everything is simple and ingenious, the main feature is the serving of the dish. Meet!
Salad "Georgian"
Do you want to cook spicy, spicy and light salad? Then I bring to your attention signature salad"Georgian".
Green Onion and Tomato Salad - Insanely easy and quick to prepare a fresh salad with just two ingredients - green onions and tomatoes. Five minutes and great salad in a plate.
Prepare the most spring salad of fresh radishes and cucumbers, charge your body that has weakened over the winter with a portion tasty vitamins! A simple recipe for a salad of radishes and cucumbers - read!
As the name suggests, this is not a salad, but an appetizer. But what! A simple vodka salad recipe will allow you to quickly build a great addition to hard liquor.
Salad with arugula and tomatoes - a classic summer salad, especially common in mediterranean cuisine. Eat a salad with arugula and tomatoes - saturate your body with vitamins for the whole day.
Not knowing how to cook radishes with sour cream is simply a sin - in season fresh vegetables This is the most common salad. You probably know the recipe for radishes with sour cream, but just in case, I'll give you my own.
In summer, fresh salads are especially desirable. They serve as a fresh addition to any hot dish and look great on the table. Salad of greens and cucumbers will not leave anyone indifferent. Get ready!
A great idea for a salad in nature is a tomato salad with feta cheese. We go to the country, taking a piece of feta, tear fresh tomatoes and greens - and the salad is ready!
Fresh vegetables appear, which means it's time to recharge with vitamins. The recipe for cabbage and radish salad is extremely simple, no tricky ingredients are needed, so we take vegetables and cook!
Cucumber salad with dill can be made with both vegetable oil and sour cream. Cucumbers can be cut into thin circles and laid out in layers with onions and spices. Salad is perfect for hot dishes.
This is not just a salad, but a real protein bomb! The red bean and tomato salad recipe is very simple, and it will help you prepare a delicious, nutritious and healthy salad in minutes.
Polish salad is prepared with carrots, potatoes, apples and pickled cucumbers. All these ingredients are perfectly combined and the salad is tasty and satisfying.
Cherry is a type of tomato. very small and juicy tomatoes cherry tomatoes go well with fresh herbs and cheese - this combination is used to build a salad with cherry tomatoes according to this recipe.
Do not be afraid of non-Russian words: the ingredients for a salad with mozzarella and cherry tomatoes can be found in any modern supermarket. The salad turns out very tasty and fragrant - try it, you will not regret it!
A simple recipe for cucumbers with garlic and dill has saved me more than once in "critical" situations, when a mouse hanged itself in the refrigerator, and my husband's friends unanimously demanded snacks. I share!
A simple mango and tomato salad recipe will surprise you. This salad is very contrasting and almost unusual for our taste. But, I note that the salad will only work if you have a ripe mango.
spicy salad from apples and cucumbers will please you not only with new taste sensations but also the availability of ingredients. Bright, original, saturated - such a salad cannot but be liked!
This is a very simple and quick salad of tomatoes with sour cream, which should be eaten immediately after preparation. One of the easy dishes, which is easy to cook even for novice cooks.
Salad from fresh cucumbers- my favorite fast and light summer snack. Just a few minutes of effort - and a fresh, full of vitamins and life salad is ready!
Very tasty, a lot of vitamins and most importantly - you get pleasure when eating. The recipe for cabbage with tomatoes is extremely simple - I recommend mastering this simple dish!
Nothing complicated, today we are preparing a cucumber salad in sour cream sauce - easy to prepare, healthy, affordable in terms of ingredients and very tasty fresh vegetable salad.
That's how uncomplicated I decided to christen this salad. The dish is also very simple, so there is no point in inventing an artsy name. So, the recipe for salad with corn, cheese, tomatoes!
The recipe for a vegetable salad of tomatoes, cucumbers and herbs is to help everyone who loves fresh vegetable salads. There is nothing difficult to prepare, but the recipe will surely come in handy;)
Tomato season is in full swing, and if this vegetable is already a little boring for you, I recommend this simple salad recipe with pickled tomatoes. Under special sauce they marinate and become even tastier!
Cabbage and cucumber salad is a quick, easy-to-prepare and quite tasty vegetable salad that goes well as a side dish with meat, and is also good on its own, without anything.
Tomato and Garlic Salad is an incredibly easy-to-make summer salad whose taste depends entirely on the quality of the ingredients. The tastier the tomatoes and garlic, the better!
Salad with peppers and tomatoes is suitable for "heavy" second courses as a side dish. Can he become independent diet snack. Fresh and healthy salad with peppers and tomatoes is also delicious!
A simple salad, originally from sunny Greece. In the Russian version - a salad with cheese and tomatoes. Sweet tomatoes perfectly accentuate the taste of fresh salty cheese. And in combination with an onion - just super!
Salad with mustard dressing and tomatoes - this is my favorite summer salad. I don't like any food combination like this. Favorite vegetables, chic dressing - and a great salad on your table.
Cabbage and radish salad is an easy-to-digest and easy-to-prepare salad for lunch or dinner from fresh young radishes and no less fresh white cabbage.
Simple but very delicious salad with tomatoes, which does not require any heat treatment. The composition of the main ingredients is quite simple and familiar. The dressing adds a twist to this salad.
Recipe for a salad with beans, potatoes, tomatoes, eggs, spinach, olives and herbs.
Salad with tomatoes, avocado and shrimp - a fairly easy-to-prepare salad, the taste of which matches highest standards. Surprise your guests or family with this salad! :)
Spinach and cherry tomato salad is one of my favorite light summer snack options. 10 minutes of work - and delicious fresh salad in a plate.
A classic of the genre when you need to have a bite to eat very quickly and if possible tasty is a salad with tomatoes and cheese. Ready in 5 minutes, but it turns out very worthy in terms of taste.
Recipe for a salad of tomatoes, mushrooms, potatoes, onions and vegetable oil.
salad recipe grape tomatoes, olive oil, wine vinegar, basil and toasted chunks white bread with shallots, garlic and Parmesan cheese.
Salad with radish and egg - a classic spring salad of Russian cuisine. As soon as the first radish ripens in the country, on the same day I cook this favorite vegetable salad with eggs by everyone (even children).
Seasonal radish salad is the first herald of the impending summer. In the month of May, you want to eat fresh radish salad every day - so much the body missed ripe seasonal vegetables during the winter.
Salad "Metelka"
Salad "Metelka" got its name due to its properties quickly, and most importantly, it is tasty to help cleanse the body. This is a bright and healthy spring salad that is perfect for a light dinner.
Spinach and radish salad is a storehouse of vitamins on your plate. The healthiest vegetable salad small portion which will provide your body with a daily norm of various vitamins and nutrients.
It is hard to imagine a summer trip to nature without barbecue. Barbecue cooked on a fire is not just food, it is a real ritual that gives no less pleasure than its result. But, as you know, snacks play an equally important role in this action, which set off and complement the taste of fried meat. Vegetables can serve as snacks, bread products and even fruits. There are many recipes for such snacks, some are quite simple and easy to prepare in field conditions others require more attention.
Fast and tasteful
Pickled onion
Recipe 1 (20 minutes)
If there is only 15-20 minutes left for pickling, then use this recipe.
♦ onion - 1 piece♦ vinegar- 2 tbsp. spoons♦ sugar - to taste
Pre-cut onion rings are poured over with boiling water, and then immediately dipped in cold water. Sugar dissolves in in large numbers hot water and add to the onion along with vinegar. After 15 minutes, pickled onions can be served at the table. Pickled onions can also be cooked in apple cider vinegar, instead of wine, observing the same proportions.
Pickled onion
Recipe 2 (40 minutes)
♦ Onion - 3 pieces of medium size (approximately 250 g)♦ Cold water - 250 ml♦ Vinegar 9% - 70 g (7 tablespoons)♦ Sugar - 50 g (3 tablespoons)♦ Salt - 10 - 15 g (0.5 tablespoons)♦ Greens to taste and optional
We make the marinade: mix sugar, salt, vinegar with water. I note that the marinade does not need to boil. Water for the marinade can be taken already boiled or just drinking chilled.We cut the onion, which we will pickle, as you like. I usually shred in half rings.We put it in a jar or other container convenient for you, fill it with marinade. When you have marinated the onion in vinegar, remove the container in the cold for 30 minutes. Our onions quickly marinate there, and it's ready to be served!
Pickled onion
Recipe 3 (40 minutes)
♦ juice of one lemon♦ 50 ml of water (approximately 50 degrees Celsius)♦ 1 tsp salt 1 tsp Sahara ♦ 1 tsp vegetable oil♦ ground pepper ♦ greens to taste
Mix everything well and pour the onion so that the marinade completely covers it. Pickled onions will be ready quickly - only about 30 minutes until cooled to room temperature.
♦ Armenian lavash - 5 pcs.♦ Greens (parsley, dill, cilantro, basil, etc.) - to taste♦ Hard cheese - 200 g♦ Mayonnaise - 100 g
Wash greens and green onions. Cut finely. The more different greens, all the better.Grate hard cheese on a coarse grater.Lubricate pita bread with mayonnaise.Sprinkle greens and green onions on top. Sprinkle cheese on top.Roll the pita bread into a roll. Cut the pita roll with herbs into 6-8 parts. So make rolls from all pita bread.
Salad garnish
♦ White cabbage - 1 kg♦ Tomatoes - 2-3 pcs.♦ green radish- 1 PC.♦ Onion - 1 pc.♦ Carrots - 1-2 pcs.♦ Greens - 1 bunch♦ Salt - 0.5-1 teaspoon♦ Pepper - 1 pinch♦ Sugar (optional) - 0.5 tsp♦ Apple cider vinegar (optional) - 1 teaspoon♦ Vegetable oil - 30 g
Peel the carrots, wash and grate on a coarse grater.Shred the cabbage. Sprinkle with salt and rub lightly.Peel and wash the onion, cut into half rings.Peel and wash the green radish, grate on a coarse grater.Wash tomatoes and cut into slices. Wash the greens and chop finely.Combine all ingredients in a bowl. Mix. Salt, pepper (you can add a little sugar). Drizzle with vinegar (optional) and season with vegetable oil.
Mix well.
Salad "Vkusnyashka"
Salad "Vkusnyashka"
♦ Zucchini ♦ Canned green peas♦ Pickled cucumbers♦ Carrot in Korean♦ Garlic ♦ Sunflower oil♦ Fine salt
My zucchini, clean, cut into rings and fry in vegetable oil.Pickled cucumbers cut into rings.We clean the garlic and squeeze it with a garlic press.We combine peas, carrots, cucumbers and zucchini. Then salt to taste and stir.
Thorough preparation
♦ 3-4 ripe tomatoes ♦ 2-3 eggplants, salt (to taste)♦ 3-4 garlic cloves♦ 150 g of greens (parsley, dill, cilantro)♦ 2-3 tablespoons of balsamic (dark) vinegar♦ 4-5 tablespoons of sunflower oil.
We wash the eggplants under running water, then cut into circles, about 1 cm thick. Add some salt and leave to stand for at least half an hour so that all the bitterness comes out. Then we wash the eggplant. Next, they need to be fried. Cut the fried slices of eggplant hot into 4 parts. Next, we take the tomatoes, wash them under water, cut out the bases of the stalks and cut the tomatoes large slices. We wash the greens under water, dry and chop. Greens can be used to your taste. Add garlic, passed through a press, sunflower oil and vinegar to the greens. All the ingredients are prepared, now you can combine them. Put everything in a salad bowl, add salt and mix. We give light snack insist. Ready snack serve with lavash.
Salad with champignons
♦ Mushrooms - 350 g♦ Cherry tomatoes - 150 g♦ Beijing cabbage - 150 gr♦ Cucumber - 1 piece ♦ Sweet pepper - 1 piece♦ Olive oil - 2 tbsp♦ Apple cider vinegar - 0.5 tsp♦ Mustard - 0.5 tsp♦ Garlic - 1 clove♦ Rosemary - 0.25 tsp♦ Ground pepper - 0.25 tsp♦ Basil - 0.25 tsp♦ Greens - 10 gr
Wash the Chinese cabbage, pat dry with paper towels and chop. Put on a dish, lightly salt.Wash the mushrooms quickly so that they absorb as much as possible. less water, cut into 4 parts and fry in a hot pan with olive oil for 3-4 minutes.Sprinkle mushrooms with herbs, pepper, add vinegar, a pinch of salt, garlic. Mix.Add mustard, stir and remove from heat.Thinly slice the peppers, removing the seeds.Cut the cucumbers into circles, cut the cherry tomatoes in half. You can cut green onions or herbs. Put everything on top of the cabbage.Scatter cooled mushrooms on top.Decorate with herbs to taste. Drizzle a little with olive oil.
Adjika is Abkhaz spicy snack, which has become popular with many Russian housewives. This adapted recipe adjika sauce.
♦ Tomatoes - 1.5 kg♦ Eggplant - 1 kg♦ Garlic - 300 g ♦ Sweet pepper - 1 kg♦ Hot pepper - 3-5 pieces♦ Vegetable oil - 1 cup♦ Vinegar 9% - 100 ml ♦ Salt - 1-2 tbsp. spoons
We clean the garlic, sweet and bitter peppers, wash.We clean the eggplant from the skin. We cut into slices. Wash and cut tomatoes.Now let's pass all the vegetables through a meat grinder twice. Now you can cook.Add oil and place in enamel pan, boil 40-50 min. Add vinegar at the end of cooking.
♦ 4 kg cucumbers ♦ 1 kg carrots ♦ 1 glass of sugar♦ 1 glass of vinegar♦ 1 glass of vegetable oil♦ 100 gr. salt ♦ 2 tbsp. tablespoons of garlic, passed through a garlic press♦ 1 st. a spoonful of red ground pepper.
We clean the carrots and three on a coarse grater, my cucumbers, cut off the tips and cut into 4 parts, and then into 2 parts (8 pieces are obtained from one cucumber).Mix chopped cucumbers and grated carrots, add sugar, salt, vinegar, garlic, red peppers. Mix everything and leave to brew for 4 hours.After 4 hours, you can serve it to the table, if you can can, then put it in jars, close the lid and sterilize for 10 minutes, and then roll it up.
♦ Beans - 150 g ♦ Pickled cucumbers - 1 pc.♦ Apple - 1 piece ♦ Onion - 1 pc.♦ Sour cream - 200 gr ♦ Eggs - 1 pc ♦ Mustard - 1 teaspoon♦ Red pepper - 1 teaspoon♦ Parsley - 1 bunch (to taste)♦ Salt - 1 teaspoon (to taste)
Sort the beans, wash, put in a cauldron, pour cold water. Soak beans for 6-10 hours. Put the cauldron on the fire (do not change the water). Bring to a boil over low heat, simmer for 1 hour. Then salt (0.5 teaspoon of salt) and cook in salted water until cooked (about 30-50 minutes), cool.Put the chicken egg in a cauldron, fill with cold water. Put the cauldron on the fire, bring to a boil. Boil over medium heat for 10 minutes. Drain the boiling water, and pour the egg with cold water, cool.Peel the onion, wash and cut into cubes. Cut pickled cucumber into cubes.Wash the apple, divide into 4 parts. Cut the core, peel, cut into cubes.Wash parsley and finely chop.Peel the chicken egg, cut into cubes.Place the beans in a bowl. Add diced pickle, apple, chopped onion, egg, mustard, salt, pepper, parsley, add to taste.Refuel bean salad with cucumbers and apples, sour cream, mix thoroughly.
♦ Zucchini large size— 2-3 pcs♦ Mozzarella - 1/3 tbsp♦ Egg — 1 pc ♦ Panko bread crumbs - 1/3 tbsp♦ Parmesan cheese grated - 1/4 tbsp♦ Salt - to taste♦ Ground black pepper - to taste♦ Olive oil for dressing
We heat the oven to 200 degrees.We clean the zucchini, cut them into rings a few centimeters thick. With a knife, carefully cut out the core to get some semblance of a cheese cup. This must be done carefully so that the hole does not turn out through (we do not need zucchini bagels).Pepper and salt the cut cavity of the zucchini, take slices of mozzarella and put them tightly in the “cup”.Pour the panko breadcrumbs and parmesan cheese into a bowl, mix them.Whisk the egg in a separate bowl. Gently dip the stuffed zucchini into the egg, then into the crumb and cheese mixture until it sticks well to the surface. Don't be nervous if the breading won't stick to the smooth sides of the zucchini, it's not that important. It is much more important that it covers the top and bottom.Lightly grease a baking sheet with oil to prevent the zucchini from burning. You can also use special baking paper. We bake a snack for 15 minutes, in the last few minutes a pleasant golden color. If he appeared - the snack is ready!This appetizer is best served chilled with kebabs.
Cooking on the spot
♦ Bulgarian pepper - 3-4 pieces♦ oil olive green- 1 bunch♦ vinegar - 1 tsp. ♦ garlic - 2 cloves♦ salt - to taste
Peppers are baked over coals for 15-20 minutes, then put it in a regular plastic bag and let cool.For dressing, mix vinegar, oil, garlic (which must first be passed through a press), as well as chopped herbs.We clean the already well-cooled pepper from seeds and skins. Then we cut our pepper into strips (try to keep the strips about the same in width).Now we add the dressing, and also, if there is such a desire, you can add salt and black pepper to taste.
♦ fresh spinach leaves - 220 G♦ walnuts - 1/3 tbsp.♦ strawberries - 0.5 kg
For refueling:♦ fresh lemon juice - 1 tbsp.♦ wine vinegar - 2 tbsp.♦ sugar - 1/4 tbsp. ♦vegetable oil - 1 tbsp.
We wash the spinach leaves, chop walnuts and cut the strawberries. Cut the strawberries into several pieces if the berry is large. If small, you can cut it in half.In a large bowl, mix strawberries, spinach and nuts.We combine all the ingredients for dressing and mix them well.The dressing can be stored in the refrigerator until serving. Just before serving, pour over the salad and mix well.From the outside it may seem that preparing such a salad in nature is problematic, but it is not. You can prepare and cut the components at home, we cook at home and dressing. In nature, all that remains is to season the salad and enjoy the wonderful taste.
♦ head lettuce- 1 fork♦ spinach - 2 bunches♦ strawberries - 0.5 kg♦ green onion - 1 bunch♦ sour cream - 100 ml ♦ white wine vinegar - 2 tbsp.♦ sugar - 60 g ♦ milk - 50 ml ♦ poppy seeds - 2 tbsp.
Wash the strawberries thoroughly and cut into slices. For cooking, it is better to take firm, unripe strawberries.Let's wash the lettuce leaves, dry it - I use paper towels. Lettuce with hands.Wash green onions and spinach. Let's discuss a little. It is desirable to take green onions with white feathers.Finely chop the onion and spinach.Mix low-fat sour cream, milk, sugar, poppy seeds and white wine vinegar in a jar or airtight container. Close the jar with a lid and shake well.Mix prepared lettuce, spinach, strawberries and onions in a salad bowl.Pour the salad with the prepared sour cream-poppy sauce and mix well.
♦ ripe tomatoes - 0.4 kg♦ green onion - 2-3 stalks♦ dill - a small bunch of greens♦ parsley - a small bunch♦ garlic - 2 teeth. ♦ ground zira - 1/4 tsp♦ lemon zest - 1/2 tsp.♦ curry - 2 pinches♦ wine vinegar - 1 tbsp.♦ olive oil - 3 tbsp.♦ ground black pepper - to taste♦ salt - to taste
Wash the tomatoes and cut them in half. It is best to choose fleshy tomatoes, if you still come across a few watery tomatoes, then you need to cut out their core, otherwise there will be too much juice in the salad. Cut the pulp into small cubes.My dill, onion and parsley, finely chop them and mix. On fine grater rub the lemon zest, cut the garlic very finely (you can also rub it on a grater).We mix wine vinegar and olive oil in a separate bowl, whisk well so that both liquids mix properly.Pour all the necessary spices to the tomatoes, add herbs, garlic and lemon peel, mix well.Pour dressing from vinegar and oil into salad, mix everything again. Salad ready.
♦ Eggplant - 1-2 pieces♦ Red tomatoes - 3-5 pieces♦ Bulgarian pepper - 2-4 pieces♦ Hot pepper - 1-2 pieces♦ Garlic - 3-4 teeth.♦ Onion (optional) - 1-2 pcs♦ Cilantro - 0.5 bunch♦ Raikhon - 0.5 bunch♦ Mint - 0.5 bunch
In a large bowl, prepare fairly salty cold water. Place in the refrigerator to make the water even colder.Wash vegetables. Cut off the ends of the eggplant. Thread eggplant onto skewers. Put the rest of the vegetables on the grill.A few cloves of garlic, crush them with the flat of a knife and chop.Herbs - cilantro, raikhon and a little garden mint - finely chop.If white long or purple onion is used, it should be cut into small cubes.Bake eggplant on very hot coals. Readiness is determined by the eggplant skin - it should harden, rise, crack in places and expose the flesh. On slightly less hot coals, bake tomatoes, colorful bell peppers and, if desired, hot green Bell pepper. Take a little cold salty water.After roasting, lower the vegetables into this water and peel directly in the water.Then finely chop the eggplant. Peel the peppers, cut into 1 cm cubes. Finely chop the tomatoes. Peel green peppers from seeds and skins. After removing the seeds from it, grind. Mix everything.
♦ Peking cabbage chopped - 6 tbsp. ♦large grapefruit - 2 pcs. ♦ radish is not big size— 5-6 pcs. ♦ green onions - 1-2 stalks
For refueling: ♦cold-pressed olive oil - 2 tbsp. ♦wine vinegar - 2 tbsp. ♦ground black pepper - to taste ♦sea salt - to taste
sliced chinese cabbage put it on a plate and start slicing the grapefruit. It is necessary to cut the peel from the fruit, then cut it into several sectors, take out the core and seeds. After that, we cut each sector into several parts so that we get pieces the size of a dice.My radish and cut it into small cubes. Put in a bowl with grapefruit and mix.My green onion, finely chop it. Mix all dressing ingredients except onion. Before serving, pour dressing over salad and toss, then sprinkle with green onions.
This salad is made with grilled potatoes and onions, dressed with mustard dressing.
♦ Red onion (cut into rings) - 3 pcs. (approx. 450 g)♦ Small young potatoes (cut into halves) - 700 gr♦ Thyme, fresh leaves - 2 tsp.♦ Extra virgin olive oil♦ Salt - to taste♦ Black ground pepper - to taste♦ Dijon mustard - 1 tsp.♦ White wine vinegar - 3 tbsp. l.♦ Fresh herbs (parsley, tarragon, dill, chervil, basil, chives) (chopped) - 1/4 cup
Turn on the grill to preheat to medium heat.Thread onion rings onto skewers and drizzle lightly with oil. In another bowl, mix potatoes with thyme and a small amount oils. Salt and pepper to taste, stir. Also string potatoes on skewers.Grill potatoes and onions until tender, about 15-20 minutes.Meanwhile, in a large bowl, combine mustard, vinegar and 6 tablespoons olive oil, season with salt and pepper to taste.Remove cooked vegetables from skewers and let cool slightly. Coarsely chop the onion and put it in a bowl with the dressing, put the potatoes and herbs in the same place, salt and pepper to taste, mix well and serve the salad immediately.
With the onset warm days We all enjoy spending weekends in nature, where we relax and breathe fresh air. And of course, what is a vacation without barbecue?
Barbecue is warm spring weather, beautiful nature and freedom! Shashlik is amazing Fresh air with hints of the aroma of roasted meat and hot coals. …
In general, a picnic in nature is always a holiday. After all, there will be a lot of fun and communication, and there will also be a fire for barbecue. But eat only one fried meat today when many love more varied table- almost mauvais ton. Therefore, sauces, salads, snacks are a must. With them, even the most delicious shish kebab will sparkle with new colors, especially since often the preparation of snacks for shish kebabs serves as a prelude to the main course and helps to unite others. There is almost always a place for alcohol in this prelude. For your attention this article:
How to choose products
If you decide to cook salads for barbecue according to classic version you need fresh vegetables. Which of them is most suitable for roasting on a fire? First of all, it is worth saying that it is best to purchase products at the farmers' market (and from your own garden it will be absolutely ideal) After all, the less the growing process is mechanized, the more fruits have natural taste and, oddly enough, souls. So, tomatoes should be juicy, fleshy, but at the same time strong, eggplants should be small, regular in shape, without spoilage, onions are best. salad varieties, the pepper is ripe and fragrant, and the greens are bright pronounced odor. In any case, vegetables are always useful, in whatever form they are consumed: fried, baked or raw. How to Serve Salads for a Barbecue Picnic appetizers before the main course are designed to slightly satisfy hunger, which can greatly distract from communicating with friends. In the Caucasus, for example, it is customary to eat spices with tomatoes in large quantities, and then it is doubly pleasant and tasty to taste lamb skewers. Therefore, offer guests light cold vegetable salads so that their thoughts do not spin only near the brazier in the languishing expectation of a barbecue. And if you decide to impress everyone present and make warm salad from baked vegetables, then it should be served with barbecue.
Vegetable salads
There is no doubt about the benefits of all vegetable salads. Especially useful are those snacks, where a lot of spicy greens. After all, it contains natural essential oils and bioflavonoids, which beneficial effect on digestive system. Usually barbecue causes a feeling of heaviness, and vegetables will make it easier to digest fried meat, and you won’t be able to eat a lot of it, biting fatty pieces with lots of greens and vegetables. Therefore, try to always cook salads for barbecue.
Sauces Definitely enhance the flavor of the meat!
Of course, there are a lot of recipes, but I liked these ones (I didn’t upload vegetable salads, it’s not difficult to cook them):
Georgian sauce for shish kebab
In Georgia, barbecue is served with a sauce called "batse". He has a complex rich taste and aroma.
To prepare it, you you will need the following products:
- walnuts - 1.5 tbsp.;
- coriander seed (crushed) - 1 tsp;
- cilantro;
- garlic - 2-3 cloves;
— 1 hot peppers;
- salt;
- vegetable oil - 1 tbsp. l.;
- pomegranate juice or wine vinegar;
- onion (chopped) - 1 tbsp. l.;
- chilled boiled water.
Half of the nuts must be crushed with salt in a mortar, and the other half must be crushed with a meat grinder or blender along with all the spices and salt, then also crushed or mashed with a spoon. Combine both mixtures, mix, add pomegranate juice or vinegar, oil for acid, dilute with water.
Armenian barbecue sauce
This sauce is very easy to prepare.
Ingredients:
- tomato paste - 250 g;
- chilled boiled water - 300 ml;
- onion - 0.5 pcs.;
- garlic - 2-3 cloves;
- sugar - 3 tsp;
- cilantro, dill - 1/4 of the bunch;
- salt;
- hot chili pepper.
Tomato paste is diluted with boiled water, then chopped onion, garlic, herbs and other ingredients are put here. Everything is thoroughly mixed. Often this option is called Homemade barbecue sauce.
Sauce "Satsebeli"
Ingredients:
Tomato juice - 300 ml;
cilantro - 1 bunch;
Garlic - 3 cloves;
Adjika dry - 1.5 teaspoons;
Apple / grape vinegar - 1 tbsp. spoon;
Suneli hops - 2 teaspoons;
Salt - to taste.
Satsebeli - perfect sauce for barbecue. Variant of this tomato sauce easy to prepare on the basis of tomato juice, it is also quickly prepared from tomato paste with water, and a little longer in time - from fresh juicy tomatoes. At will, i.e. depending on the dish to which the satsebeli is prepared, chopped walnuts are added.
Prepare tomato juice, fresh cilantro, garlic, suneli hops, dry adjika, apple cider vinegar, salt.
The most common spices in adjika are coriander, hot peppers, celery, parsley, dill, basil, savory, Bay leaf, marjoram, saffron, peppermint, paprika.
Suneli hops include fenugreek, garden savory, coriander, bay leaf, dill, basil, peppermint, marjoram, parsley, red pepper, saffron.
Chop the cilantro greens, chop the garlic.
Add apple cider vinegar, suneli hops, adjika.
Pound the mass with a pestle or something similar.
Pour in the tomato juice and stir.
The barbecue sauce is ready. Serve Satsebeli with hot meat.
Sour cream sauce for barbecue
This is also a simple and uncomplicated recipe.
You will need these Ingredients:
- sour cream (20-30%) - 1 tbsp.;
- melted butter - 3 tbsp. l.;
- boiled chilled water - 1/2 tbsp.;
- flour - 1 tbsp. l.;
- garlic - 2 heads;
- to taste salt, herbs, pepper.
Sour cream is heated over low heat, oil, water, salt, pepper and flour diluted with water are added to it. Everything is mixed, flavored with finely chopped herbs and garlic.
Alabama barbecue sauce
Alabama sauce is white sauce based on mayonnaise.
For sauce us you will need:
- ready-made mayonnaise - 2 tbsp.;
- apple cider vinegar - 1 tbsp.;
- lemon juice - 2 tbsp. l.;
- a mixture of peppers or just black pepper - 3 tbsp. l.;
- cayenne hot pepper - 0.5 tsp;
- salt.
All ingredients must be mixed, refrigerate for several hours. Before use, it is recommended to mix the sauce again.
Spicy strawberry sauce
Ingredients:
1 stack chopped strawberries, 1 hot chili pepper, ¼ tsp. salt, 1 tsp sugar, 1 tsp olive oil.
Cooking:
Grind strawberries and peeled peppers with a blender. Add the rest of the ingredients and stir. Serve this fiery sauce with meat or fresh tomatoes.
Spicy raspberry sauce
Ingredients:
500 g raspberries, 2 tbsp. vegetable oil, 1 onion, 2 hot peppers, 2-3 garlic cloves, 120 ml apple cider vinegar, ½ tsp salt, 120 g sugar.
Cooking:
Heat oil, add diced onion and sauté for 4-5 minutes until soft. Add pepper and garlic, passed through a press, cover and simmer, stirring, for 5 minutes. Add raspberries and cook until soft, 2-3 minutes. After that, pour in the vinegar, mix, add salt, sugar and bring to a boil. Simmer over medium heat until thickened, 10 minutes.
Blackcurrant sauce with herbs
Ingredients:
2 stack berries blackcurrant, 1-2 bunches of parsley, 1-2 bunches of dill, 1-2 heads of garlic, salt, ground black pepper, sugar - to taste.
Cooking:
Grind the washed and dried berries with a blender. Separately chop the herbs and garlic. Combine berry and green puree, add salt, sugar and pepper to taste.
Blackcurrant sauce with tomato paste
Ingredients:
250 g blackcurrant, 140 g tomato paste, 3-5 cloves of garlic (its amount is determined empirically and to taste), 1-2 hot peppers, fresh herbs, salt, ground black pepper, spices - to taste.
Cooking:
Grind greens, garlic and hot peppers without partitions and seeds with a blender, add currants and beat until smooth. Add tomato paste, salt, pepper, if necessary, add spices to taste (ground coriander, for example), mix and refrigerate for a couple of hours.
Spicy blackcurrant sauce
Ingredients:
700 g blackcurrant, 250 g tomato paste, ⅓ stack. brown sugar, 60-80 ml wine vinegar, 1-5 hot peppers(to taste and desire), 4-5 cloves of garlic, 3 tsp. ground coriander, 1 tsp allspice peas, ½ tsp ground mixture of peppers, 1 tsp. salt.
Cooking:
Using a blender, grind the products until smooth. Tasting the mass, add vinegar, salt and spices. If it seems too sour, you can add sugar, if the currant is very sweet, add vinegar. Refrigerate overnight for the aromas and flavors to blend well.
Red currant sauce sweet and sour
Ingredients:
1 kg of red currant, 500 g of sugar, 2-3 cloves, ½ tsp. ground cinnamon, ½ tsp ground allspice, salt, ground black pepper - to taste.
Cooking:
Pour the currant berries with sugar and let stand to extract the juice. Put the dishes with the berries on the fire and heat until the sugar dissolves. Remove from heat, add spices and let cool completely. Pass the cooled mass through a sieve.
plum sauce
Ingredients:
1 kg plums (or cherry plums), 2 tbsp. chopped green cilantro, 2 tbsp. chopped dill, 2-3 cloves of garlic, 1 - 2 hot peppers, ¼ stack. water, salt, sugar - to taste.
Cooking:
Remove the pits from the plums, put them in a saucepan, add water, put on fire and bring to a boil. Boil for 10 minutes, stirring, then recline on a sieve and drain the liquid into a separate bowl. Rub the plums through a sieve. Grind the greens, pass the garlic through a press. Add salt and sugar to the plum mass, put on fire, bring to a boil. Add herbs, peppers and garlic, stir and cook for 2 minutes, removing foam. Cool and transfer to clean jars. Store this sauce in the refrigerator.
Tkemali
Ingredients:
sour plums- 1 kg, garlic - 1/2 head, greens - 1 bunch, salt and pepper - to taste
How to cook:
Separate the plums from the stones, boil the fruits until they become soft. Wipe through a sieve. Dilute plum puree to the thickness of sour cream. Crush the garlic and finely chop the greens. Add the garlic and herbs to the plum puree and bring to a boil over low heat. Our sauce is ready.
Marinated zucchini and tomatoes with mint
You will need:
1 kg peeled zucchini, 4 medium tomatoes, 125 ml olive oil, 2 finely chopped garlic cloves, 2 tablespoons coarsely chopped fresh mint, ½ teaspoon salt, freshly ground black pepper, 125 ml white wine sauce.
Cooking:
Heat vegetable oil in a large frying pan. Sliced zucchini, fry on both sides until golden brown, then transfer them to a bowl. Cut the tomatoes into circles and put on the zucchini.
Add garlic, mint, salt and pepper to taste. Bring the vinegar to a boil and pour over the zucchini and tomatoes. Close the lid and leave to marinate at least overnight. Stir gently once or twice before serving.
Horovac (vegetable appetizer in Armenian)
wonderful dish Armenian cuisine- acute vegetable snack for barbecue.
Shish kebab in Armenian is called “khorovats”. And the vegetables that are baked right there, on the fire, got the same name.
If you don't have a grill with coals on hand, you can get by with an oven!
Ingredients:
2 eggplants larger (750-800 g);
2 large red peppers (450-500 g);
0.5 kg ripe tomatoes;
1 medium hot pepper (+/- 30 g);
1 medium onion;
3-4 cloves of garlic;
2 tsp wine vinegar 6%;
salt, black ground pepper;
fragrant sunflower oil;
greens to taste and desire.
We also need a baking sheet and baking paper (for the oven).
Wash all vegetables and wipe dry. Set the onion and garlic aside.
Prick the eggplant with a fork.
We cover the baking sheet with paper, lay out the vegetables and put in hot oven(190 degrees) for 20 minutes.
Watch out! Let's see how the delicious smell went. Has the skin on the peppers turned dark in some places? So, take out the tray.
Put the tomatoes and hot peppers in a bowl and cover with a lid. eggplant and Bell pepper turn over to the other side. We send them to be baked.
After another twenty minutes, we look into the oven. If the skin on the peppers is swollen, it's time to pull everything out.
Remove the vegetables to another bowl and cover with a lid.
Let everything cool for about half an hour.
Then we remove the skin from all the vegetables, take out the seeds from the peppers, trying to save the juice (we tear off the ass and pour the juice into a bowl where we will make a snack).
We chop the onion into thin half rings, put it in a salad bowl and sprinkle with vinegar.
Cut the vegetables into large pieces and send to the onion.
Sprinkle with chopped garlic, herbs, add salt and pepper with freshly ground black pepper.
Mix, pour oil. Our delicious, sizzling snack is ready!
Let the khorovatz brew for about half an hour in the refrigerator, and then serve with a barbecue. You can also serve lavash. Very spicy, very tasty!
Pickled onions with beets
To prepare this snack, you will need six onions, one medium-sized beetroot, black pepper and salt, wine vinegar, boiled cold water. Wash and cut the beets big pieces. Place in a container. Cut the onion into rings, pour over with boiling water and put in a container with beets. Put the vegetable in a beet-free space. The remaining beets are laid on top of the laid out onions. Sprinkle everything with salt and pepper. Pour in water mixed with equal proportions with wine vinegar. Marinate overnight. By the way, the onion in this appetizer will have a nice pink color.
Bruschetta with tomatoes
To prepare this barbecue appetizer, which has Italian roots, you need to take one baguette, three tomatoes, onions, 50 grams of processed cheese, four tablespoons of olive oil, three tablespoons of white wine vinegar, half a teaspoon of basil and sugar. Cut the bread into pieces 10 cm long and cut each piece into two pieces lengthwise. Brush with olive oil and fry in a grill pan.
Peel and chop the onion, add wine vinegar, sugar and salt to it. Chop the tomatoes very finely. Transfer them to the onion, add a few tablespoons of olive oil and mix. Spread each slice of toasted bread processed cheese and lay out the filling.
By the way, the sauce that remains after the filling can not be poured out, but used as a sauce for meat.
Leek salad
Salads and snacks for shish kebab must contain vegetables. After all, these dishes should be light and set off the heaviness of the meat. To prepare this salad, you need to take 200 grams of the white part of the leek, 100 grams of apples, 50 grams of carrots and celery root, dill, parsley. For dressing use sunflower oil and lemon juice.
Onion cut into rings. Apples are cut into strips and sprinkled with lemon juice.
Celery and carrots are rubbed on a coarse grater. All ingredients are mixed and seasoned with oil and lemon juice. Greenery is added. After that, the salad can be served at the table.
snack roll to barbecue
Snack roll for barbecue - it's very simple and unforgettable tasty dish, which will become worthy decoration not only your picnic, but also holiday table. The appetizer turns out to be very light and definitely leaves more free space for barbecue. That's why you can please your friends with this dish while the meat is roasting on the coals.
Ingredients:
Puff pastry sheet 4 pieces
Tomato paste 6 tablespoons
Large red bell pepper 1 piece
Large green bell pepper 1 piece
Hard cheese 100 - 150 grams
Salt to taste
Ground black pepper to taste
Inventory:
Cutting board - Knife - Oven - Baking tray - Baking paper - Coarse grater - Plates - 3 pieces - Tablespoon - Flat big dish- Dish for serving - Refrigerator - Food captivity or plastic bag
Cooking appetizer roll for barbecue.
Step 1: Preparing the Red Bell Pepper
Wash the bell pepper under running water. Then we spread the ingredient on a cutting board and use a knife to remove the tail and seeds. After that, using the same sharp tools at hand, we cut the vegetable into small squares no larger than 1 - 1.5 centimeters. Transfer the chopped component to a clean plate.
Step 2: Prepare Green Bell Peppers
Now wash the green pepper under running water. In fact, in terms of taste, these two bell peppers, which we have indicated in the recipe, do not differ much from each other, but only in color. But they are necessary for beautiful design dishes. In the same way, we can take a yellow vegetable instead of a green one. In a word, to your taste and color. The dish from this will not become less tasty, but on the contrary, it will turn out to be very appetizing. So, after the ingredient has been washed under water, put it on a cutting board and use a knife to remove the tail and seeds. Cut the ingredient into small pieces identical in size to red pepper and transfer to a free plate.
Step 3: prepare hard cheese
For the preparation of snack rolls, it does not matter at all what kind of cheese to take. It can be either Russian or Adyghe, or Suluguni cheese. The main thing is that you like it. So, using a coarse grater, grind the ingredient on a cutting board and immediately after that transfer it to a clean plate.
Step 4: Cooking appetizer roll to barbecue
So, we immediately lay out all the leaves of puff pastry on a clean, pre-prepared kitchen table. Attention: usually puff pastry can be purchased at any store or supermarket. Therefore, try to choose a product of proven trademarks and only made from flour premium and without any artificial additives. Also, before preparing the dish, it is necessary to unpack the package with the ingredient and put the dough on flat dish so that it melts and becomes at room temperature. As soon as it will be possible to disconnect the test leaves from each other, we do it immediately and after - we straighten each sheet on the kitchen table. So, spread with a tablespoon of tomato paste on each test sheet and spread it over the entire surface of the puff pastry, leaving a gap of 1.5 centimeters from one edge.
Then spread on the dough, on top of the tomato paste, pieces of red and green bell pepper. We can do this in turn, so that we succeed beautiful dish- a strip of green vegetable pieces, and then a strip of red vegetable. And so alternate the vegetable strips to the gap of the test layer.
After that, sprinkle the dish with grated hard cheese. Salt and pepper to taste.We wrap the puff pastry with cheese and vegetable filling with our hands in the direction of the gap.
When we get a roll, gently press the empty strip of dough with our fingers to the main dough mass so that during baking our dish does not spread over the entire surface of the baking sheet and keeps the shape of the rolls. Carefully transfer the appetizer roll to a flat dish and put in the refrigerator to brew for 1-2 hours. Attention: so that the dish does not absorb foreign odors from the refrigerator, it can be wrapped in cling film or in a regular cellophane bag.
At the end of the allotted time, we take the dish out of the refrigerator and put it on a cutting board. Meanwhile, line a baking sheet with parchment paper. Cut across the roll into small pieces, 1.5 - 2 centimeters thick and immediately after that we transfer them to a baking sheet. Bake in the oven at 180°C for 10 minutes or until the cheese is melted and golden brown. Attention: we preheat the oven in advance and monitor the baking process of the dish, since the cooking time for snack rolls primarily depends on your oven and on the dough.
Step 5: Serve the appetizer roll to the barbecue
After the allotted time for baking, we take out a baking sheet with a dish from oven and set aside for 5 minutes to cool slightly. Immediately after this, the appetizer can be served at the table. And it is best to take this dish with you to nature and treat your guests while the barbecue is being prepared. After all, snack rolls are very light due to the fact that they include vegetables and tender airy dough.
Recipe tips:
- Instead of puff pastry, you can take sheet thin pita bread and do the same cooking procedure with it as with the dough. The only thing is that before baking the rolls, you need to beat the egg with a hand whisk until smooth and grease all the rolls with it using a pastry brush.
- If you want to make your snack rolls more satisfying, then you can crumble any sausage to your taste or pieces of boiled chicken fillet into the filling.
– Before serving, the dish can be sprinkled with finely chopped parsley and dill. Thus, your rolls will become even more fragrant and appetizing.
(http://www.tvcook.ru/)
Armenian Lavash Chips
Ingredients:
Armenian lavash
ground paprika
vegetable oil
salt
Cooking:
Cut pita bread into pieces, pour it with vegetable oil, salt, shake ground paprika. You can use any seasonings you want. Then put in the oven and bake until the chips are crispy.
Such chips will perfectly complement a barbecue appetizer, especially khorovats (recipe above). Chips are easy to take baked vegetables. Well, how delicious and no words!
Have a wonderful, fun, appetizing and tasty picnic for you!
Traditionally, shish kebabs are served with fresh vegetables, a lot of greens, sauces and unleavened cakes. Not at all superfluous at a picnic in big company will and light side dish for pork shish kebab, which can be cooked while the meat is fried on coals, soaked in fragrant smoke.
What can be served with pork skewers as a side dish? There are many options. And yet the best and, moreover, useful addition To juicy meat there will be dishes of vegetables and potatoes. These products are perfectly combined, creating a harmonious flavor composition.
Vegetables cooked over the heat of coals act as independent main dishes, which will be very popular with those who, due to beliefs or for other reasons, cannot enjoy pork skewers.
Turkish hot spicy eggplant appetizer
This side dish for meat on the grill looks modest. But the taste is just amazing! Once you try it, it will be impossible to refuse a spicy warm eggplant snack.
To prepare 4 servings you need:
- 2 large, firm, but not overripe eggplants;
- 2 large hot peppers;
- 2 cloves of garlic;
- 5 st. spoons of olive or salad sunflower oil;
- salt.
How to cook:
- Vegetables are washed and dried. Garlic is cleaned.
- Eggplants and peppers, right with the peel and tails, are baked on the grill until soft. From time to time, the vegetables are turned over so that the frying is even on all sides.
- Hot eggplants are cut lengthwise into two parts and the pulp is selected with a spoon.
- Peppers are dipped for a few seconds in ice water. They take it out, quickly remove the blackened skin with their hands. Remove seeds.
- The eggplant pulp is kneaded with a fork, the pepper is carefully cut with a knife or simply torn into small pieces with your fingers.
- Vegetables are mixed in a clean bowl. Add finely chopped garlic, salt.
- All this beauty is seasoned with oil and gently mixed.
A spicy vegetable side dish for pork barbecue is ready. Sprinkle with chopped parsley or cilantro and serve! If desired, this dish can be made more varied by adding cherry tomatoes baked on charcoal, spicy spices, green onion.
New potatoes with bacon, baked in foil
This side dish is perfect for pork skewers. But it can be served and how independent dish, supplemented with a salad of fresh vegetables and garnished with herbs.
Required products:
- young potatoes of medium size;
- salted fat;
- a mixture of white, lemon, black and allspice ground pepper;
- garlic.
How to cook:
- The potatoes are washed and dried.
- The garlic cloves are peeled, cut across into rings 2-3 mm thick.
- Salo is thinly cut into small (4x4 cm) pieces.
- Potato cut in half without peeling. Finely-finely pierce over the area of \u200b\u200bsections with a toothpick. Sprinkle with pepper mixture.
- On one half of the potato put a ring of garlic and a piece of lard. Close the second half, forming a kind of sandwich.
- Potatoes prepared for baking are alternately wrapped in food foil.
- The heat of the fire is raked a little to make a small depression. Sprinkle potatoes in foil. The vegetables are covered with smoldering coals on top.
- Baking time for potatoes with lard is from 25 to 40 minutes. It depends on the size of the roots and the intensity of the heat. The degree of readiness is determined by piercing the potatoes with a thin wooden skewer or a sprig peeled from the bark.
When the potatoes are ready, they are raked out of the heat, remove the foil and spread in the center wide dish. Slices of pork skewers, which had just reached that time, are laid out around the potatoes.
A hearty side dish for meat is ready. It remains only to sprinkle the dish with herbs and present the dish exuding incredible smells to the hungry guests.
Vegetable side dish with spicy sauce on the grill
A fantastically beautiful, hearty, delicious-smelling dish with pork goes great. Captivating is that it contains a lot of different vegetables And delicious sauce, in which you can then dip bread (for lovers). It is recommended to cook such a side dish at the same time as the barbecue, which is very convenient.
We call the set of products basic, for 4 servings. If you need to cook more, the amount of vegetables and spices for them is increased proportionally.
One medium-sized fruit is taken:
- eggplant;
- Bulgarian pepper;
- vegetable marrow;
- potato;
- bulb onions;
- carrot.
For this amount of main ingredients, you need 8 small tomatoes.
For sauce:
- a bunch (small) of parsley and dill;
- low-fat sour cream or Greek yogurt- 2 tbsp. l.;
- clove of garlic;
- salt and ground black pepper.
How to cook:
- The skin is removed from the onion. A tail is cut out of pepper along with seeds and internal membranes. Peel potatoes and carrots.
- All vegetables are well washed and dried.
- Eggplant, zucchini, peeled potatoes and carrots are cut into rings 0.5 cm thick. Onions - half rings. bell pepper- cubes 3x3 cm. Cherries are left whole.
- The sauce for pouring vegetables is prepared from chopped garlic, chopped herbs, sour cream, salt and pepper. All components are combined in one container and mixed well.
- From food foil folded in 2 layers, small (for one serving) plates with high sides are formed.
- Spread circles of vegetables in them in layers: eggplant - potatoes - onions - carrots - zucchini - bell peppers. Cherry tomatoes are placed on top.
- Vegetables are watered sour cream sauce, put on the grill and sent to bake over the heat of the fire. Alternative option if there is no grate, put the foil plates directly on the coals, after leveling them.
After 15-20 minutes, just in time for the first portion of pork skewers to brown, the vegetable side dish with sauce will be ready. You need to serve the dish directly to the table in foil plates.
In the meantime, all this deliciousness is being prepared, we do not waste time and fry slices of white bread on separate skewers. When they dry and turn golden, remove from heat and quickly rub the croutons with garlic. Serve to guests along with barbecue, side dish and enjoy the reaction of their delight and admiration.
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