Veggie Kabob

People who do not eat meat experience a lack of vitamins and are mostly looking for a variety. However, veggie kabob is among the varieties that people who do not consume meat can love and consume regularly. A nice combination will be obtained with a sauced pasta or rice varieties to be made with it, and it will be ready for the presentation and the service to be made.

Today, all over the world, döner is one of the most popular ethnic foods. But let’s clarify an etymological question: Kebap (in Turkish spelled and read with a final p), is a generic name used for all meats cooked on the barbecue (it can also be chicken, as long as you specify); it is even used for those that simulate charcoal cooking using certain spices or for combinations of vegetables, even though they are cooked by other means: in a pan, in the oven, under the grill or “inside an amphora”!

Veggie Kabob Ingredients

20 mushrooms
2 eggplants
15 shallots
2 tomatoes
4 green peppers 2
tablespoons of olive oil
Salt and pepper
A few sprigs of parsley

Veggie Kabob Recipe

Wash and clean the mushrooms and cut them in half with a knife. Put it in a saucepan and fry it with olive oil for a few minutes.
Roast the eggplant, shallots, tomatoes and peppers. Next, peel these vegetables and chop them quite coarsely. Put all the vegetables in a bowl, add the mushrooms and mix. Transfer to a serving plate and garnish with whole parsley leaves and serve.

Chorcoal Grilled bell pepper, onions, eggplant and mushrooms

The beauty of this recipe is that each type of vegetable is cooked on its own skewer for even grilling. The tangy vinaigrette brings out the natural sweetness in the fresh summer vegetables.

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