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Grilled vegetables on skewers

3781

Kitchen Caucasian

Calorie content 76.2 kcal

Portions 6 port.

Cooking time 20 minutes.

Proteins * 4.6 gr.

Fats * 7.1 gr.

Carbohydrates* 5 gr.

Content

Grilled vegetables are a great alternative to kebabs, especially during the fasting period. Vegetables are marinated for some time in a marinade and baked on the grill with Adyghe cheese, which gives the vegetables additional juiciness and a pleasant creamy note.

Ingredients

Zucchini 2 pcs. Eggplant 2 pcs. Fresh tomatoes 3 pcs. Bell pepper 4 things. Adyghe cheese 400 gr. Olive oil 2 tbsp Salt 0.5 tsp Provencal herbs 0.5 tsp

Cooking process

Cut the Adyghe cheese into thin slices, about 5 mm thick.

We wash the zucchini, cut off the stalks and cut into small rings 5-6 mm thick. We do the same with eggplants.

We wash the bell pepper, cut it into four parts, remove the seeds and cut each part into two more.

Choose hard tomatoes for grilling with a dense filling. Cut them into slices, about 4-5 mm thick.

Put the eggplants, peppers and zucchini in a deep container, add salt, spices and olive oil. Stir and leave to marinate for 30 minutes at room temperature.

After the vegetables are well marinated, we skewer them so that the cheese and tomatoes are between the vegetables with a firm texture and give them juiciness. We spread the vegetables on the grill and fry, turning them constantly so that the vegetables cook evenly on all sides. Remove the finished vegetables from the heat, put them on a plate and serve them warm. Bon Appetit!