For kebabs from chicken, fish, any meat, vegetables will be the best accompaniment. In this recipe, I propose to try a universal salad, which is convenient to grab ready-made to nature. But, if conditions allow, it is possible to cope with simple technology at a picnic.
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Ingredients:
Tomatoes - 3 pcs.
Cucumbers - 3 pcs.
Onions - 1 pc.
Eggplant - 1 pc.
Zucchini - 0.5 pcs.
Parsley - 30 g
White wine vinegar - 1 tbsp l.
Vegetable oil - 2 tbsp. l.
Salt, hot pepper - to taste
Step by step recipe:
To prepare a delicious salad for the nature for barbecue, take the products on the list. Choose juicy, young, ripe vegetables and greens. If desired, supplement the parsley with dill, cilantro, basil, and enhance the aroma and pungency with garlic.
The bottom line is that we combine fresh (raw) vegetables with eggplants and zucchini baked to al dente, season with a wine-oil mixture and get a heap of excellent snacks for meat. I will say that salad will make any dinner, even within the walls of an apartment, delicious.
The whole set of mixed vegetables is mine, what is required is cleaned. The order of cutting and assembly does not matter. Wield arbitrarily. It will come out faster if you fry the eggplant-zucchini and chop raw vegetables in parallel.
So, on a hot grill pan without oil and lay out the eggplant circles in one layer. Charcoal at high heat for about 5-7 minutes on both sides - try it.
We do the same with zucchini. There is more moisture in it, so do not reduce the fire, let the crust grab. After charring, we cool both eggplants and zucchini.
At the same time, cut fresh cucumbers into circles, not too thinly. Can be chopped into large cubes.
Shred the onions with transparent half rings or quarters of rings. Cut the meaty tomatoes into circles.
Large circles of eggplant zucchini can be cut in half.
We load tomatoes, onions, cucumbers into a spacious container. Add the leaves of fragrant parsley or other herbs. We tear it off with our hands, without a knife.
Mix with ruddy zucchini and eggplant. Season with vegetable oil, vinegar or lemon juice, salt and ground hot pepper.
Salad to kebab ready for a picnic in nature. Soak for 10 minutes and serve.
Bon Appetit!
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