Wash the mushrooms well with cold water, rub with a paper towel to dry. Then remove the feet, and if necessary, wash again. Rosia is cut into several slices. Diced peppers, if possible. After washing and drying, the mushrooms are sprinkled with oil, salted, stuck in the skewer spikes, after which, alternatively, the rest of the vegetables are added, cut as such.
They are kept on the grill, until the mushrooms, but also the rest of the vegetables start to become small, to lose more water, still not to burn, and to change their color. Also, while they are on the grill, the skewers come back a few more times.
Vegetarian skewers can be served as an appetizer or with something more consistent, but in general, they can be served before meals.
Have a good appetite!
P.S I calculated the ingredients for 2 skewers, that is, how much would fit on 2 chopsticks. 1 skewer means one serving.
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Recipe of the day: vegetarian skewers with garlic sauce
We don't have time (and sometimes we don't feel like it) to cook every day, that's why it's so handy to buy something ready-made, isn't it? Therefore, today I propose a simple recipe, which is very easy to prepare, it is healthy, full and very tasty, namely: vegetarian skewers with garlic sauce!
- 2 larger pumpkins
- 8 white cultivated mushrooms
- 1 red bell pepper
- 2 onions
- 2 tomatoes
- celery and parsley leaves
- 100 ml oil
- 200 ml of garlic sauce
Method of preparation:
Cut the zucchini into cubes, the mushrooms into quarters or halves, the pepper into small pieces, and the onion and tomatoes into large pieces so that they do not come off the skewer. Put all the ingredients in a bowl and sprinkle with oil, season with salt and pepper. Leave them to cool, marinate for 15 minutes, then string them on skewer sticks kept in vinegar until ready to use.
Among the ingredients, put parsley and celery leaves on the skewer. Fry the skewers on the grill on all sides until nicely browned. Bring them to the table on a plate. Before serving, sprinkle with the sauce mixed with sour cream.
Simple juice is a paste obtained from crushed garlic, mixed with a little water and salt. Garlic paste can be obtained by mixing finely ground garlic with gradually added oil, like mayonnaise, and coarse salt. To alleviate the hot taste, you can add sour cream at the end. In the garlic paste, you can add, as you like, finely chopped hot peppers, ripe tomatoes and then chopped or green garlic, chopped in a mortar.
Properties of tomatoes
The Italians call them "Pomo d'oro" (golden apples), and the Germans, "Paradiesapfel" (apples of Heaven) and are on the first place in the top of the most consumed vegetables in the world. Originally from Peru and brought to Europe only after the return of Christopher Columbus, tomatoes first arrived in Spain, Portugal and Italy. In many places they were initially considered poisonous and were grown as decorative plants. It was not until the 18th century, in 1778, that they were included in a botanical catalog as edible plants.
Tomatoes are part of the nightshade family, along with potatoes, eggplant, tobacco and peppers. In fact, tomatoes are a rich source of vitamins A, B, C, carbohydrates and organic acids. They contain many mineral salts, such as calcium, potassium, iron, phosphorus, which makes them among the most consumed vegetables in the world.
Lycopene is the most precious substance in the composition of tomatoes, having the strong role of antitumor, antioxidant, cell protection. Lycopene is what gives these vegetables their red color and is also present in other red vegetables and fruits.
Lycopene has the property that it is not destroyed by cooking, but increases its quantity and properties, so cooked tomatoes are very suitable in various cures and antioxidant diets.
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I cut the washed onions, tomatoes and peppers into equal cubes, the size of mushroom legs. It was fun to put them on skewer sticks, alternating them.
The vegetables are placed on skewer sticks, alternating so that they are evenly distributed. Mushrooms and their legs are pierced with a spike in the middle, being careful not to break. To prevent it from crushing during cooking, make sure that the mushrooms are not the first or last vegetable at the end of the skewer.
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From the oil, finely chopped aromatics and spices above, I prepared a bait, in which I added about three tablespoons of white wine. With such a solution I greased well (rather I bathed) the skewers, before putting them on the grill. As soon as they were burnt on the fire, I sprayed them with the liquid from time to time, because it was a shame to lose such goodness made with eco products.
It was an improvisation. Success, like many other things you do driven by an idea that would not have the same effect, if you did not apply it under the impulse of the moment.
9 delicious halloumi recipes
Here is a recipe for vegetarian skewers! Replace the meat with halloumi cheese and you will get a delicious meal or dinner. Put on the skewer and mushrooms, zucchini and pieces of beets.
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One of the characteristics of Moroccan cuisine is the multitude of spices used and the way they are combined. And to accommodate these tastes, it is good to start with something simple, such as these Moroccan skewers.
The combination of spices is interesting and not very loaded, as you will find in other Moroccan dishes.
I recommend trying the Greek skewers with dill