Side dish for shish kebab

Red bell peppers are well washed under running water, cut in half, remove the core. Cut the peppers into strips along a width of 2-2.5 cm.

Wash the pumpkin, scald, cut in half and remove the seeds manually or with a spoon. Peel with a special knife and cut into long plates 1-1.5 cm thick. Green young zucchini are washed, cut off the tops and cut into plates along a thickness of 1-1.5 cm.

Young and not too thick eggplants are also washed and cut like zucchini - into plates lengthwise. We add a little salt to the eggplant plates and leave them for 10-15 minutes, then squeeze them slightly so that the juice is released, and with it the bitterness has gone.

We wash the mushrooms in a large amount of running cold water and sort them out, removing ugly, defective specimens. Asparagus is washed and cleaned from rough parts. Green onions are also thoroughly washed, we remove the dried, yellowed parts and cut off the roots.

Preheat the grill over medium heat. All vegetables are lightly greased with olive oil, salted and peppered, and then spread on a hot grill. The grill should be lubricated with a small amount of oil so that vegetables and mushrooms do not burn. It is better to cook in portions, especially if the diameter of the grill is small. You can also cook such vegetables on the grill, using the grill grate.

The frying time for each vegetable takes from 4 to 10 minutes. At the same time, pepper and pumpkin will have to be fried the longest, and asparagus and green onions will cook the fastest. It is worth turning over as you cook, but you need to wait for a beautiful characteristic pattern on the surface of vegetables.

We beautifully arrange colorful vegetables on a wide dish, guided by our own taste. We prepare the dressing by mixing olive oil and balsamic vinegar in a bowl, add finely chopped garlic and pour finely chopped herbs, as well as salt and ground black pepper. We serve it to the barbecue in hot or warm form, pour the sauce over it.

Bon appetit!