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Grilled Vegetables for Kebabs

Whip up a colorful, healthy side to go with your grilled meat! A platter of assorted grilled vegetables is the perfect companion to kebabs. A range of flavors, gorgeous color, dead-simple prep... it's all upside! On top of that, it comes together from everyday, wholesome ingredients. The recipe also includes a special dressing that makes the vegetables taste even richer and more balanced.

NaritaAuthor avatar
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Side dish for shish kebab
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 2 g
Fats 36 % 4 g
Carbohydrates 45 % 5 g
60 kcal
GI: 75 / 0 / 25
  • Rinse the red bell peppers well under running water, halve them, and remove the cores. Cut the peppers lengthwise into strips about 1 inch (2–2.5 cm) wide. Wash the pumpkin, scald it, halve it, and scoop out the seeds by hand or with a spoon. Peel it with a vegetable peeler and cut it into long slabs about 1/2 inch (1–1.5 cm) thick. Wash the young green zucchini, trim the ends, and cut lengthwise into slabs about 1/2 inch (1–1.5 cm) thick. Wash the young, not-too-thick eggplants and slice them lengthwise the same way as the zucchini. Salt the eggplant slices lightly and let them sit for 10–15 minutes, then squeeze gently so the juices — and the bitterness with them — run off. Rinse the mushrooms in plenty of cold running water and pick through them, discarding any bruised or damaged ones. Rinse the asparagus and trim off the tough ends. Wash the green onions well, remove any dried or yellowed parts, and cut off the roots. Preheat the grill to medium. Brush all the vegetables lightly with olive oil, season with salt and pepper, and lay them on the hot grate. Oil the grate lightly too, so the vegetables and mushrooms don't stick or burn. It's best to work in batches, especially on a smaller grill. You can also cook these over charcoal using a grill grate. Each vegetable takes 4 to 10 minutes: the peppers and pumpkin take the longest, while the asparagus and green onions cook fastest. Turn them as they cook, but wait for those pretty grill marks to develop on the surface first. Arrange the colorful vegetables on a big platter however you like the look of them. For the dressing, whisk together the olive oil and balsamic vinegar in a small bowl, stir in the finely minced garlic and finely chopped herbs, and season with salt and ground black pepper. Serve the vegetables hot or warm alongside the kebabs, drizzled with the dressing. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Asparagus - 20  kcal/100g
  • Eggplant - 24  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Zucchini - 16  kcal/100g

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