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Grilled eggplants and zucchini

0
3616
Kitchen Caucasian
Calorie content 45.7 kcal
Portions 6 port.
Cooking time 30 minutes.
Proteins * 2.7 gr.
Fats * 4.3 gr.
Carbohydrates* 3 gr.
* per 100 gr. product
Grilled eggplants and zucchini
Content

During the barbecue season on the grill, you can cook not only meat, mushrooms or fish, but also delicious aromatic vegetables. You can choose vegetables at your discretion and wish. I suggest grilling eggplant and zucchini.

Ingredients

Cooking process

step 1 out of 8
Make a fire in advance and let the coals burn out. Peel the Adyghe cheese and cut into square slices no more than 5 millimeters thick. You can also use suluguni or feta cheese.
step 2 out of 8
Wash the squash or zucchini thoroughly and pat dry with paper towels. Cut off the ends and cut into circles 5-7 millimeters thick.
step 3 out of 8
Wash the eggplants thoroughly and pat dry with paper towels. Cut off the ends and cut into circles 5-7 millimeters thick.
step 4 out of 8
Wash the bell pepper thoroughly and pat dry with paper towels, remove seeds and core. Cut into 6-8 pieces depending on the size of the fruit.
step 5 out of 8
Rinse the tomatoes thoroughly and dry in the same way as eggplants and zucchini, cut into slices 5-7 millimeters thick, after cutting out the stalk, sprinkle with a little salt and leave for a while.
step 6 out of 8
Put the chopped eggplants, zucchini and bell peppers in a deep container, sprinkle with vegetable oil, add table salt and pepper mixture to taste, mix thoroughly.
step 7 out of 8
On skewers prepared in advance, string zucchini, Adyghe cheese, bell peppers, tomatoes and eggplants. Alternating between ingredients, fill the skewers completely. Adyghe cheese and tomatoes should be in between vegetables with a dense texture.
step 8 out of 8
Put prepared skewers with vegetables on the grill and, periodically turning over, fry for about 5-7 minutes. Serve the finished vegetable dish.

Bon Appetit!

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