Barbecue snacks are again made mainly from fresh or processed vegetables. Shish kebab is considered an exclusively self-sufficient dish, which does not need special side dishes. Plus barbecue skewers strife. For example, to a kebab of fish, which is considered very light, it will not be superfluous to serve both rice and potatoes.

Recipes from Beijing cabbage are indispensable for a healthy diet due to its high content of vitamins and vegetable protein. Beijing cabbage salads are especially tasty and healthy. We offer a very simple and quick recipe for Beijing cabbage salad. Tasty and easy to prepare appetizer of champignon and bell pepper. It can be served on the holiday table or taken on a picnic.

Salad recipe with carrots and radish, unusually healthy and very tasty. For salad, you can take black radish, but even better is a salad with Margelan radish, whitish-green in color, it is more tender and juicier than black. Despite its simplicity and a small number of ingredients, the salad is very tasty, and it takes no more than 15 minutes to cook. Be sure to cook this budget vegetable salad with crackers.

Barbecue salads, appetizers and side dishes

Red cabbage salad with apples and horseradish seasoned with oil and vinegar. Before preparing salads, red cabbage is recommended to be doused with boiling water, or salt and squeeze. Delicious salads are obtained from red cabbage, if you prepare the cabbage as described in this recipe. Beets for this salad are cooked in the microwave, mixed with lettuce leaves, orange slices, cheese and pistachios. I took the recipe for this snack from my mom. She was an unsurpassed craftswoman, I was far from her, but I also reached some heights.

Kinds of side dishes for barbecue

What to submit to barbecue, what to take a snack on the nature - a traditional question that excites all lovers of flavorful meat with smoke. Tomatoes, eggplant, carrots, zucchini, bell peppers, cabbage, parsley, dill, basil, cilantro - from all this you can make wonderful salads for barbecue. But you can cook pickled onions for barbecue separately.

Using tomatoes, eggplant, zucchini, bell pepper, you can serve excellent kebab snacks, for example, vegetable caviar or grilled vegetables. They are especially good with pita bread. Pita here is always out of place. In addition, a side dish to the barbecue can be made from potatoes. When we serve grilled meat, fish or poultry to the table, the question arises - what side dish or appetizer should be served with barbecue?

Posted in: 14-09-2011 Author: Shish kebab master Posted in: Shish kebab side dishes

However, not everyone in your company can be so addicted to meat to be limited to this dish. First of all, barbecue is not complete without a lot of greens and fresh vegetables.

One cannot imagine how meat can be eaten without bread. So focus on the preferences of those who go with you to barbecue. Vegetables can be served not only raw, but also baked on skewers. However, it should be borne in mind that the baking time of vegetables and meat varies significantly. So, although a bright kebab, in which pieces of meat are strung alternately with zucchini, looks beautiful and appetizing, there is a considerable risk of burning vegetables while the beef or pork kebab is cooked.

In addition to skewers, vegetables can be wrapped in foil and laid directly on the grill. A great addition to barbecue is light Korean salads, which you can quickly “cut” with vegetables or buy ready-made (for example, Korean carrots). Do not forget that you can prepare sauce for barbecue (mustard, sour cream, tomato, soy, etc.). There are universal sauces that are suitable for all types of meat and even fish, but there are specific ones.

Removing the first skewer with barbecue, remove and ready hot side dish to the barbecue. Baked potatoes with lard are best suited as a side dish for pork skewers. It is impossible not to mention the drinks that are served at the barbecue. In this recipe, we will tell you about how to cook an incredibly colorful and very delicious vegetable side dish for any type of kebab.

With the onset of warm days, we all enjoy spending weekends in nature, where we relax and breathe fresh air. And of course, what kind of vacation without barbecue?

Shish kebab is a warm spring weather, beautiful nature and freedom! Barbecue is wonderful fresh air with notes of aroma of fried meat and hot coals. ...

In general, a picnic in nature is always a holiday. After all, there will be a lot of fun and communication, and a bonfire for barbecue will also be built. But treat yourself to just one fried meat today, when many love a more varied table - almost bad manners. Therefore, sauces, salads, snacks are simply necessary. With them, even the most delicious kebab will sparkle with new colors, especially since often preparing snacks for kebabs serves as a prelude to the main dish and helps to unite others. There is almost always room for alcohol in this prelude. Your attention to this article:

How to choose products

If you decide to cook salads for barbecue in the classic version, then you will need fresh vegetables. Which of them is most suitable for roasting on a fire? First of all, it is worth saying that it is best to purchase products on the farmers market (and from your garden it will be absolutely perfect) After all, the less mechanized the growing process, the more fruits have a natural taste and, oddly enough, souls. So, tomatoes should be juicy, fleshy, but strong, eggplant - small, regular in shape, without spoilage, onions are best salad varieties, ripe and fragrant peppers, and greens have a pronounced smell. In any case, vegetables are always useful, in whatever form they are consumed: fried, baked or raw. How to serve salads to barbecue Snacks on a picnic in front of the main course are designed to slightly satisfy hunger, which can greatly distract from talking with friends. In the Caucasus, for example, it is customary to eat spicy herbs with tomatoes in large quantities, and then it is doubly pleasant and tasty to taste kebabs from lamb. Therefore offer guests light cold vegetable saladsso that their thoughts do not spin only near the barbecue in a languid expectation of barbecue. And if you decide to impress everyone present and make a warm salad of baked vegetables, then you should serve it together with a barbecue.

Vegetable salads

There is no doubt in the benefits of all vegetable salads. Especially useful are those snacks where there is a lot of spicy greens. After all, it contains natural essential oils and bioflavonoids that have a beneficial effect on the digestive system. Typically, kebab causes a feeling of heaviness, and vegetables will make it easier to digest fried meat, and even eat it a lot will not work, eating fatty pieces with lots of greens and vegetables. Therefore, always try to cook salads with barbecue.

Sauces  definitely enhance the taste of meat!

Of course there are a lot of recipes, but I liked just these (vegetable salads did not spread, they are not difficult to cook):

Georgian kebab sauce - bace

In Georgia, kebab is served with a sauce called "bace". It has a complex, rich taste and aroma.

To cook it, you need such products:
  - walnuts - 1.5 tbsp .;
  - coriander seed (crushed) - 1 tsp;
  - cilantro;
  - garlic - 2-3 cloves;
  - 1 hot pepper;
  - salt;
  - vegetable oil - 1 tbsp. l .;
  - pomegranate juice or wine vinegar;
  - onions (chopped) - 1 tbsp. l .;
  - chilled boiled water.

Half the nuts must be crushed with salt in a mortar, and the second half crushed with a meat grinder or blender, along with all the spices and salt, then also crushed or knead with a spoon. Combine both mixes, mix, add pomegranate juice or vinegar for the acid, oil, dilute with water.

Armenian kebab sauce

This sauce is prepared very simply.

Ingredients:
  - tomato paste - 250 g;
  - chilled boiled water - 300 ml;
  - onions - 0.5 pcs.;
  - garlic - 2-3 cloves;
  - sugar - 3 tsp;
  - cilantro, dill - in 1/4 of the bunch;
  - salt;
  - hot chili peppers.

Tomato paste is diluted with boiled water, then chopped onions, garlic, herbs and other ingredients are placed here. Everything is thoroughly mixed. Often this option is called Homemade kebab sauce.

Satsebeli sauce

Ingredients:
  Tomato juice - 300 ml;
  Cilantro - 1 bunch;
  Garlic - 3 cloves;
  Adjika dry - 1.5 teaspoons;
  Apple / grape vinegar - 1 tbsp. a spoon;
  Suneli hops - 2 tsp;
  Salt to taste.

Satsebeli is an ideal kebab sauce. A variant of this tomato sauce is easy to prepare based on tomato juice, it is also quickly prepared from tomato paste with water, and a little longer in time - from fresh juicy tomatoes. At will, i.e. chopped walnuts are added depending on the dish for which the satchel is prepared.

Prepare tomato juice, fresh cilantro, garlic, suneli hops, dry adjika, apple cider vinegar, salt.

The most common spices and spices in adjika are coriander, hot peppers, celery, parsley, dill, basil, savory, bay leaf, marjoram, saffron, peppermint, paprika.
  The composition of Suneli hops includes fenugreek, garden savory, coriander, bay leaf, dill, basil, peppermint, marjoram, parsley, red pepper, saffron.
  Chop the cilantro, chop the garlic.
  Add apple cider vinegar, suneli hops, adjika.
  Rub the mass with a pestle or something similar.
Pour in tomato juice and mix.
  The kebab sauce is ready. Serve Satsebeli to hot meat.

Sour cream for barbecue

It is also a simple and uncomplicated recipe.

You will need such ingredients:
  - sour cream (20-30%) - 1 tbsp .;
  - melted butter - 3 tbsp. l .;
  - boiled chilled water - 1/2 tbsp .;
  - flour - 1 tbsp. l .;
  - garlic - 2 heads;
  - to taste salt, herbs, pepper.

Sour cream is heated over low heat, oil, water, salt, pepper and flour previously diluted with water are added to it. Everything is mixed, flavored with finely chopped herbs and garlic.

Alabama sauce for barbecue

Alabama sauce is a white sauce based on mayonnaise.

For the sauce to us will need:
  - Ready mayonnaise - 2 tbsp .;
  - apple vinegar - 1 tbsp .;
  - lemon juice - 2 tbsp. l .;
  - a mixture of peppers or just black pepper - 3 tbsp. l .;
  - cayenne hot pepper - 0.5 tsp;
  - salt.

All ingredients must be mixed, put in the cold for several hours. Stir the sauce again before use.

Spicy Strawberry Sauce

Ingredients:
  1 stack chopped strawberries, 1 hot chili pepper, ¼ tsp salt, 1 tsp sugar, 1 tsp olive oil.

Cooking:
  Grind strawberries and peeled peppers with a blender. Add the remaining ingredients and mix. Serve this fiery sauce with meat or fresh tomatoes.

Spicy raspberry sauce

Ingredients:
  500 g raspberries, 2 tbsp. vegetable oil, 1 onion, 2 hot peppers, 2-3 cloves of garlic, 120 ml of apple cider vinegar, ½ tsp. salt, 120 g of sugar.

Cooking:
  Heat the oil, add the onion, chopped into small cubes, and simmer until soft for 4-5 minutes. Add pepper and garlic, passed through a press, cover and simmer, stirring, for 5 minutes. Add raspberries and cook until soft, 2-3 minutes. After that pour in the vinegar, mix, add salt, sugar and bring to a boil. Boil over medium heat until thickened for 10 minutes.

Blackcurrant sauce with herbs

Ingredients:
  2 stack blackcurrant berries, 1-2 bunches of parsley, 1-2 bunches of dill, 1-2 heads of garlic, salt, black pepper, sugar - to taste.

Cooking:
  Grind washed and dried berries with a blender. Grind greens and garlic separately. Combine the berry and green purees, add salt, sugar and pepper to taste.

Blackcurrant sauce with tomato paste

Ingredients:
250 g of black currant, 140 g of tomato paste, 3-5 cloves of garlic (its amount is determined experimentally and to taste), 1-2 hot peppers, fresh herbs, salt, black pepper, spices to taste.

Cooking:
  Grind greens, garlic and hot pepper without partitions and seeds with a blender, add the berries of currant and beat until smooth. Add tomato paste, salt, pepper, if necessary, add spices to taste (ground coriander, for example), mix and refrigerate for a couple of hours.

Spicy Blackcurrant Sauce

Ingredients:
  700 g blackcurrant, 250 g tomato paste,, stack. brown sugar, 60-80 ml of wine vinegar, 1-5 hot peppers (to taste and desire), 4-5 cloves of garlic, 3 tsp ground coriander, 1 tsp allspice peas, ½ tsp ground pepper mixture, 1 tsp salt.

Cooking:
  Using a blender, grind the products until smooth. When tasting the mass, add vinegar, salt and spices. If it seems too sour, you can add sugar, if the currant is very sweet, add vinegar. Refrigerate overnight to mix aromas and tastes.

Sweet and sour redcurrant sauce

Ingredients:
  1 kg of red currant, 500 g of sugar, 2-3 buds of cloves, ½ tsp ground cinnamon, ½ tsp ground allspice, salt, black ground pepper - to taste.

Cooking:
  Sprinkle the currant berries with sugar and let stand to isolate the juice. Put the dishes with berries on a fire and heat until sugar dissolves. Remove from heat, add spices and let cool completely. Wipe the cooled mass through a sieve.

Plum sauce

Ingredients:
  1 kg plum (or cherry plum), 2 tbsp. chopped green cilantro, 2 tbsp. chopped dill, 2-3 cloves of garlic, 1 - 2 hot pepper, ¼ stack. water, salt, sugar - to taste.

Cooking:
  Remove the seeds from the drain, put them in a saucepan, add water, put on fire and bring to a boil. Boil for 10 minutes, stirring, then fold to a sieve and drain the liquid into a separate bowl. Wipe the plums through a sieve. Grind greens, pass garlic through a press. Add salt and sugar to the plum mass, put on fire, bring to a boil. Add greens, pepper and garlic, mix and boil for 2 minutes, removing the foam. Cool and transfer to clean jars. Keep this sauce in the refrigerator.

Tkemali

Ingredients:
  sour plums - 1 kg, garlic - 1/2 head, greens - 1 bunch, salt and pepper - to taste

How to cook:
Separate the plums from the seeds, boil the fruits until they become soft. Wipe through a sieve. Dilute the plum puree to a thick sour cream. Crush the garlic and chop the greens finely. Add the garlic and herbs to the plum puree and bring to a boil over low heat. Our sauce is ready.

Pickled Zucchini and Mint Tomatoes

You will need:
  1 kg of peeled zucchini, 4 medium tomatoes, 125 ml of olive oil, 2 chopped cloves of garlic, 2 tablespoons of chopped fresh mint, ½ teaspoon of salt, freshly ground black pepper, 125 ml of white wine sauce.

Cooking:
  Heat a vegetable oil in a large skillet. Fry the zucchini, cut into circles, on both sides until golden brown, then transfer them to a bowl. Cut the tomatoes into circles and put on zucchini.

Add garlic, mint, salt and pepper to taste. Bring vinegar to a boil and pour zucchini and tomatoes on it. Cover and let marinate at least overnight. Stir gently one to two times before serving.

Horovac   (Armenian vegetable appetizer)

A wonderful dish of Armenian cuisine is a spicy vegetable snack for barbecue.
  Shish kebab in Armenian is called “Khorovats”. And the vegetables that are baked right there, at the stake, got the same name.
  If you don’t have a barbecue with coals on hand, you can get by with the oven!

Ingredients:
  2 larger eggplants (750-800 g);
  2 large red peppers (450-500 g);
  0.5 kg ripe tomatoes;
  1 medium hot pepper (+/- 30 g);
  1 medium onion;
  3-4 cloves of garlic;
  2 tsp wine vinegar 6%;
  salt, black pepper;
  aromatic sunflower oil;
  greens to taste and desire.
  We also need a baking sheet and baking paper (for the oven).

All my vegetables, wipe dry. We remove onions and garlic aside.
  We inject eggplant with a fork.
  Cover the baking sheet with paper, put the vegetables and put in a hot oven (190 degrees) for 20 minutes.
  Watch out! How did the delicious smell go? Pepper peel darkened in some places? So, take out the baking sheet.
  Put tomatoes and hot peppers in a bowl and cover with a lid. We turn eggplant and bell pepper on another barrel. We send them for further attention.
  After another twenty minutes we look into the oven. If the peel on the peppers is swollen, it's time to pull everything out.
  We take out the vegetables in another bowl and cover with a lid.
  We cool everything for about half an hour.
Then we remove the peel from all the vegetables, remove the seeds from the peppers, trying to preserve the juice (we tear off the ass and pour the juice into a bowl, where we will make a snack).
  Chop the onion into thin half rings, put it in a salad bowl and sprinkle with vinegar.
  Cut vegetables into large pieces and send to the onion.
  Sprinkle with chopped garlic, herbs, add salt and pepper, freshly ground black pepper.
  Mix, pour oil. Our delicious, roasting appetizer is ready!

We give Khorovatsu to brew for about half an hour in the refrigerator, and then serve to the barbecue. You can also serve pita bread. Very spicy, very tasty!

Pickled Onions with Beetroot

To prepare this appetizer you will need six onions, one medium-sized beets, black pepper and salt, wine vinegar, boiled cold water. Wash the beets and cut into large pieces. Put in a container. Cut onions into rings, pour over boiling water and put in a bowl with beets. Putting the vegetable in a beet-free space. The remaining beets are laid on top of the laid onion. Sprinkle with salt and pepper. Pour with water mixed in equal proportions with wine vinegar. Pickle overnight. By the way, the onion in this appetizer will have a nice pink color.

Bruschetta with tomatoes

To prepare this appetizer for a barbecue, which has Italian roots, you need to take one baguette, three tomatoes, onions, 50 grams of cream cheese, four tablespoons of olive oil, three tablespoons of white wine vinegar, half a teaspoon of basil and sugar. Cut the bread into pieces 10 cm in length and cut each piece into two pieces along. Grease with olive oil and grill in a pan.

Peel and chop the onion, add wine vinegar, sugar and salt to it. Chop the tomatoes very finely. Transfer them to the onion, add a few tablespoons of olive oil and mix. Grease each piece of toasted bread with cream cheese and put the filling.

By the way, the sauce that remains after the filling can not be poured, but used as a sauce for meat.

Leek Salad

Salads and barbecue snacks must necessarily contain vegetables. After all, these dishes should be light and emphasize the severity of meat. To prepare this salad, you need to take 200 grams of the white part of leeks, 100 grams of apples, 50 grams of carrots and celery root, dill, parsley. For refueling, use sunflower oil and lemon juice.
  Cut the onion into rings. Apples are cut into strips and sprinkled with lemon juice.

Celery and carrots are rubbed on a coarse grater. All ingredients are mixed and seasoned with lemon oil and juice. Greens are added. After that, the salad can be served.

Snack roll  to barbecue

Barbecue appetizer roll is a very simple and unforgettable tasty dish that will be a worthy decoration not only for your picnic, but also for the festive table. The appetizer is very light and definitely leaves more room for barbecue. That's why you can please your friends with this dish while baking meat on charcoal.

Ingredients:
  Puff pastry sheet 4 pieces
  Tomato paste 6 tablespoons
  Bulgarian red pepper large size 1 piece
  Bulgarian green pepper large size 1 piece
  Hard cheese 100 - 150 grams
  Salt to taste
  Ground black pepper to taste

Inventory:
Cutting board- Knife -Oven- Baking sheet- Roasting paper- Coarse grater -Plates - 3 pieces -Tablespoon -Flat large dish -Dish for serving- Refrigerator -Food captivity or plastic bag
  Cooking appetizer roll for barbecue.

Step 1: prepare red bell pepper

We rinse the bell pepper under running water. Then put the ingredient on a cutting board and use a knife to remove the tail and seeds. After that, using the same sharp improvised equipment, we cut the vegetable into small squares no larger than 1 - 1.5 centimeters. Shredded component is transferred to a clean plate.

Step 2: prepare the green bell pepper

Now wash the green pepper under running water. In fact, in terms of taste, these two bell peppers that are indicated in the recipe do not differ very much from each other, but only in color. But they are necessary for a beautiful decoration of the dish. In the same way, we can take yellow instead of green vegetable. In a word, to your taste and color. The dish from this will not become less tasty, but on the contrary it will turn out very appetizing. So, after the ingredient has been washed under water, put it on a cutting board and use the knife to remove the tail and seeds. Cut the ingredient into small pieces identical in size to red pepper and transfer to a free plate.

Step 3: Prepare Hard Cheese

For the preparation of snack rolls, it does not matter at all which kind of cheese to take. It can be either Russian or Adyghe, and Suluguni cheese. The main thing is that you like it. So, using a coarse grater, grind the ingredient on a cutting board and immediately after that we transfer it to a clean plate.

Step 4: prepare the appetizer roll for barbecue

So, we immediately spread all the leaves of puff pastry on a clean pre-prepared kitchen table. Attention:  usually puff pastry can be purchased at any store or supermarket. Therefore, try to choose a product of trusted brands and only made from premium flour and without any artificial additives. Also, before cooking, you need to unpack the packaging with the ingredient and put the dough on a flat dish so that it melts and becomes room temperature. As soon as it is possible to disconnect the test leaves from each other, we do this immediately and after that we straighten each sheet on the kitchen table. So, spread a tablespoon of tomato paste on each dough sheet and spread it over the entire surface of the puff pastry, leaving 1.5 centimeter clearance from one edge.

Then put on the dough, on top of tomato paste, slices of red and green bell peppers. You can do this in turn, so that we get a beautiful dish - a strip of pieces of green vegetable, and then a strip of red vegetable. And so alternate the vegetable strips to the gap of the test formation.

After that, sprinkle the dish with grated hard cheese. Salt and pepper to taste.Hands wrap puff pastry with cheese and vegetable filling in the direction of the gap.

When we get the roll, gently press the fingers with an empty strip of dough to the main test mass, so that in the process of baking our dish does not spread across the entire surface of the baking sheet and keeps the shape of rolls. Carefully shift the appetizer roll onto a flat dish and set it in the fridge for about 1-2 hours. Attention:  so that the dish does not absorb extraneous odors from the refrigerator, it can be wrapped in cling film or in a regular plastic bag.

After the allotted time, we take out the dish from the refrigerator and put it on a cutting board. In the meantime, cover the baking sheet with baking paper. Cut across the roll into small pieces, a thickness of 1.5 - 2 centimeters and immediately after that we transfer them to a baking sheet. Bake in the oven at 180 ° C for 10 minutes or until the cheese melts and becomes a brownish-golden color. Attention: preheat the oven and follow the process of baking the dish, since the cooking time of snack rolls primarily depends on your oven and on the dough.

Step 5: serve the kebab roll

After the allotted time for baking, take out a baking sheet with a dish from the oven and set aside for 5 minutes to cool the rolls a little. Immediately after this, the appetizer can be served at the table. And it’s best to take this dish with you to the countryside and treat the guests while the barbecue is being prepared. After all, snack rolls are very light due to the fact that they include vegetables and gentle airy dough.

Recipe Tips:
  - Instead of puff pastry, you can take thin sheet pita bread and do the same cooking procedure with it as with the dough. The only thing - before baking rolls, you need to beat the egg with a hand whisk until smooth and grease them with all the rolls using a pastry brush.

- If you want to make your snack rolls more satisfying, then you can chop any sausage of your choice or slices of boiled chicken fillet into the filling.

- Before serving, the dish can be sprinkled with finely chopped parsley and dill. Thus, your rolls will become even more fragrant and mouth-watering.
  (http://www.tvcook.ru/)

Armenian lavash chips

Ingredients:
  Armenian lavash
  ground paprika
  vegetable oil
  salt

Cooking:
  Cut lavash into pieces, pour it with vegetable oil, add salt, and grate with ground paprika. You can use any seasonings, if desired. Then put in the oven, where and bake until the chips become crispy.

Such chips perfectly complement the appetizer to the barbecue, especially Horowac (recipe above). Chips are convenient to take baked vegetables. Well, how delicious and no words!

Have a wonderful, fun, tasty and tasty picnic!

Grilled vegetables

Ingredients:

• cherry tomatoes, 15 pcs.
• zucchini, 1 pc.
• eggplant, 1 pc.
• bell pepper, 2 pcs.
• olive oil, 4 tbsp.
• salt, pepper, to taste

Cooking:

Wash all vegetables, cut and dry. Then put all the vegetables in one bowl, pour olive oil, salt and pepper. Put on a wire rack and fry on both sides.

Source: suwaneemagazine.com

Green salad

Ingredients:

• watercress, ½ bunch
• radish, 7 pcs.
• shallots, several feathers
• mint, ½ bunch
• parsley, ½ bunch
• cilantro, ½ bunch
• salt to taste
• olive oil, 3 tablespoons

Cooking:

Wash and dry the greens, and then cut it and put it in a salad bowl. Salt, mix, season with olive oil (it can be replaced with lemon juice or sour cream). Serve to the barbecue immediately.

Source: taste.com.au

Vegetable salad

Ingredients:

• tomatoes, 3 pcs.
• bell pepper, 1 pc.
• cucumbers, 2 pcs.
• beijing cabbage, ½ head
• lettuce, ½ bunch
• salt to taste
• olive oil, 4 tbsp.

Cooking:

Wash all vegetables and greens, cut into a salad bowl. Salt and season with olive oil. Instead of oil, you can add balsamic vinegar, soy sauce or sour cream. Serve immediately to the barbecue.

Source: 123eda.com.ua

Lavash rolls with vegetables

Ingredients:

• tomatoes, 3 pcs.
• fresh cucumbers, 2 pcs.
• pickled cucumbers, 1 pc.
• lettuce, ½ bunch
• dill, parsley, to taste
• mayonnaise, 2 tablespoons
• salt to taste

Cooking:

Wash, chop vegetables and herbs. Grease the pita bread with mayonnaise (you can replace it with curd cheese), put the lettuce, vegetables and greens, salt and wrap in a roll. Slice the resulting roll obliquely.

It is difficult to imagine summer trips to nature without barbecue. Barbecue cooked at the stake is not just food, it is a real ritual that gives no less pleasure than its result. But, as you know, snacks play an equally important role in this action, which complement and complement the taste of fried meat. Snacks can be vegetables, bread products and even fruits. There are many recipes for such snacks, some are quite simple and easy to prepare in camp conditions, others require more attention.

Quickly and tastefully

Pickled onion

Recipe 1 (20 minutes)

If the time for pickling is left from the force of 15-20 minutes, then use this recipe.

♦ onions - 1 pc.♦ wine vinegar - 2 tbsp. spoons♦ sugar to taste

We pre-chop the onion rings with boiling water, and then immediately dip it into cold water. Sugar is dissolved in a small amount of hot water and added to the onion along with vinegar. After 15 minutes, pickled onions can be served. Pickled onions can also be cooked in apple cider vinegar instead of wine vinegar, observing the same proportions.

Pickled onion

Recipe 2 (40 minutes)

♦ Onions - 3 pcs. Medium size (approximately 250 g)♦ Cold water - 250 ml♦ Vinegar 9% - 70 g (7 tablespoons)♦ Sugar - 50 g (3 tbsp)♦ Salt - 10 - 15 g (0.5 tbsp)♦ Greens to taste and desire

We make a marinade: mix sugar, salt, vinegar with water. I note that you do not need to boil the marinade. You can take water for marinade already boiled or just drinking chilled.We chop the onions, which we will pickle, as you like. I usually shred half rings.We put it in a jar or other container convenient for you, fill it with marinade. When you pickled the onions in vinegar, remove the container in the cold for 30 minutes. Our onions are quickly pickled there, and it can already be served!

Pickled onion

Recipe 3 (40 minutes)

♦ juice of one lemon♦ 50 ml of water (at a temperature of approximately 50 degrees Celsius)♦ 1 tsp salt 1 tsp Sahara ♦ 1 tsp vegetable oil♦ ground pepper ♦ greens to taste

We mix everything well and pour the onion so that the marinade completely covers it. Pickled onions will quickly be ready - only about 30 minutes, until it cools to room temperature.

♦ Armenian pita - 5 pcs.♦ Greens (parsley, dill, cilantro, basil, etc.) - to taste♦ Hard cheese - 200 g♦ Mayonnaise - 100 g

Wash greens and chives. Chop finely. The more different greens, the better.Grate hard cheese.Grease pita bread with mayonnaise.Sprinkle greens and chives on top. Sprinkle cheese on top.Twist the pita bread into a roll. Cut the roll of pita bread with herbs into 6-8 parts. So make rolls of all pita bread.

Side salad

♦ White cabbage - 1 kg♦ Tomatoes - 2-3 pcs.♦ Green radish - 1 pc.♦ Onion - 1 pc.♦ Carrots - 1-2 pcs.♦ Greens - 1 bunch♦ Salt - 0.5-1 teaspoon♦ Pepper - 1 pinch♦ Sugar (optional) - 0.5 tsp♦ Apple vinegar (optional) - 1 teaspoon♦ Vegetable oil - 30 g

Peel, wash and grate carrots on a coarse grater.Chop the cabbage. Sprinkle with salt and grate gently.Peel and wash onions, cut into half rings.Peel and wash the green radish, grate.Wash tomatoes and cut into slices. Wash greens and chop finely.Combine all ingredients in a bowl. Mix. Salt, pepper (you can add a little sugar). Sprinkle with vinegar (optional) and season with vegetable oil.
  Mix well.

Salad "Yummy"

Salad "Yummy"

♦ Zucchini ♦ Canned green peas♦ Pickled cucumbers♦ Korean carrots♦ Garlic ♦ Sunflower oil♦ Small salt

My zucchini, clean, cut into rings and fry in vegetable oil.We cut the cucumbers into ringlets.We clean the garlic and squeeze it with the help of the garlic.We combine peas, carrots, cucumbers and zucchini. Then salt to taste and mix.

Thorough preparation

  ♦ 3-4 ripe tomatoes♦ 2-3 eggplant, salt (to taste)♦ 3-4 cloves of garlic♦ 150 g of greens (parsley, dill, cilantro)♦ 2-3 tablespoons of balsamic (dark) vinegar♦ 4-5 tablespoons of sunflower oil.

We wash the eggplants under running water, then cut into circles, about 1 cm thick. Add salt and leave it to stand for at least half an hour so that all the bitterness comes out. Then wash the eggplant. Then they need to be fried. Hot fried eggplant slices cut into 4 parts. Next, take the tomatoes, wash them under water, cut the base of the stalk and cut the tomatoes into large slices. We wash greens under water, dry and grind. You can use greens to your taste. To the herbs we add garlic, passed through a press, sunflower oil and vinegar. All the ingredients have been prepared, now you can combine them. Put everything in a salad bowl, add salt and mix. Give a light snack to brew. We serve the finished appetizer with pita bread.

Mushroom salad

♦ Champignons - 350 g♦ Cherry tomatoes - 150 g♦ Beijing cabbage - 150 gr♦ Cucumber - 1 pc. ♦ Sweet pepper - 1 pc.♦ Olive oil - 2 tbsp.♦ Apple cider vinegar - 0.5 tsp♦ Mustard - 0.5 tsp♦ Garlic - 1 clove♦ Rosemary - 0.25 tsp♦ Ground pepper - 0.25 tsp♦ Basil - 0.25 tsp♦ Greens - 10 gr

Wash Beijing cabbage, dry it with a paper towel and chop. Put on a dish, add a little salt.Wash the mushrooms quickly so that they absorb as little water as possible, cut into 4 parts and fry in a hot pan with olive oil for 3-4 minutes.Sprinkle mushrooms with herbs, pepper, add vinegar, a pinch of salt, garlic. Mix.Add mustard, mix and remove from heat.Thinly chop the pepper into rings, peeling from the seeds.Cut the cucumbers into circles, cut the cherry tomatoes in half. You can chop green onions or greens. Put everything on top of the cabbage.From above, shift the slightly cooled mushrooms.Garnish with herbs to taste. Flavor a little with olive oil.

Adzhika is an Abkhazian savory appetizer that has become popular with many Russian housewives. This is an adapted adjika sauce recipe.

♦ Tomatoes - 1.5 kg♦ Eggplant - 1 kg♦ Garlic - 300 g ♦ Sweet pepper - 1 kg♦ Hot pepper - 3-5 pcs.♦ Vegetable oil - 1 cup♦ Vinegar 9% - 100 ml ♦ Salt - 1-2 tbsp. spoons

We clean the garlic, sweet and bitter peppers, wash.We clean the eggplant from the skin. Cut into slices. Wash and cut the tomatoes.Now we pass all the vegetables through the meat grinder twice. Now you can cook.Add oil and, placing in an enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking.

♦ 4 kg of cucumbers ♦ 1 kg of carrots ♦ 1 cup sugar♦ 1 cup vinegar♦ 1 cup vegetable oil♦ 100 gr. salt ♦ 2 tbsp. tablespoons of garlic minced garlic♦ 1 tbsp. spoon of red ground pepper.

Peel the carrots and three on a coarse grater, wash my cucumbers, cut the ends and cut into 4 parts, and then into 2 parts (we get 8 pieces from one cucumber).Mix chopped cucumbers and shabby carrots, add sugar, salt, vinegar, garlic, red pepper. Mix everything and leave to brew for 4 hours.After 4 hours, you can serve it at the table, if canned, then put it in jars, close the lid and sterilize for 10 minutes, and then roll up.

♦ Beans - 150 g ♦ Pickled cucumbers - 1 pc.♦ Apple - 1 pc. ♦ Onion - 1 pc.♦ Sour cream - 200 gr ♦ Eggs - 1 pc. ♦ Mustard - 1 teaspoon♦ Red pepper - 1 teaspoon♦ Parsley - 1 bunch (to taste)♦ Salt - 1 teaspoon (to taste)

Sort beans, wash, put in a cauldron, pour cold water. Soak the beans for 6-10 hours. Put a cauldron on a fire (do not change water). Bring to a boil over low heat, cook for 1 hour. Then salt (0.5 teaspoons of salt) and boil in salted water until tender (about 30-50 minutes), cool.Put the chicken egg in a bowl, pour cold water. Put the cauldron on the fire, bring to a boil. Cook over medium heat for 10 minutes. Drain the boiling water, and fill the egg with cold water, cool.Peel onion, wash and cut into cubes. Dice pickles.Wash the apple, divide into 4 parts. Cut out the core, peel, cut into cubes.Wash the parsley and chop finely.Peel a chicken egg, cut into cubes.Put the beans in a bowl. Add diced salted cucumber, apple, chopped onion, egg, mustard, salt, pepper, parsley and add to taste.Season the bean salad with cucumbers and apples with sour cream, mix thoroughly.

♦ Large zucchini - 2-3 pcs.♦ Mozzarella - 1/3 Art.♦ Egg - 1 pc. ♦ Pank bread crumbs - 1/3 Art.♦ Grated Parmesan - 1/4 tablespoon♦ Salt - to taste♦ Ground black pepper - to taste♦ Olive oil for dressing

Preheat the oven to 200 degrees.We clean the zucchini, cut them into rings a few centimeters thick. With a knife, carefully cut out the core to make it look like a cheese cup. This must be done carefully so that the hole does not turn out to be through (we do not need zucchini bagels).Pepper and salt the cut cavity of the zucchini, take slices of mozzarella and place them tightly in a “cup”.In a bowl, pour pank bread crumbs and Parmesan cheese, mix them.Beat the egg in a separate bowl. Gently dip the stuffed zucchini into the egg, then into a mixture of crumbs and cheese, so that it sticks well to the surface. Do not be nervous if the breading does not stick to the smooth sides of the zucchini, this is not so important. It is much more important that it covers the top and bottom.Lightly grease the baking sheet with oil so that the zucchini does not burn. You can also use special baking paper. We bake an appetizer for 15 minutes, a pleasant golden color should appear in the last few minutes. If he appeared - the snack is ready!For shish kebabs such an appetizer is best served chilled

Cooking on the spot

♦ Bulgarian pepper - 3-4 pcs.♦ olive green oil - 1 bunch♦ vinegar - 1 tsp. ♦ garlic - 2 cloves♦ salt - to taste

The pepper is baked over the coals for 15-20 minutes, then put it in a regular plastic bag and let cool.For dressing, mix vinegar, oil, garlic (which must be passed first through a press), as well as chopped greens.Already well-cooled peppers are cleaned from seeds and peels. Then we cut our pepper into strips (try so that the strip widths are approximately the same).Now add the dressing, and also, if you wish, you can add salt and black pepper to taste.

  ♦ fresh spinach leaves - 220   g♦ walnuts - 1/3 tbsp.♦ strawberries - 0.5 kg

For refueling:♦ fresh lemon juice - 1 tbsp.♦ wine vinegar - 2 tbsp.♦ sugar - 1/4 tbsp. ♦  vegetable oil - 1 tablespoon

We wash the spinach leaves, chop the walnuts and chop the strawberries. Cut strawberries into several parts if the berry is large. If small, then you can cut in half.In a large plate, mix strawberries, spinach and nuts.We connect all the components intended for refueling, and mix them well.Refueling can be stored in the refrigerator until delivery. Before use, water the salad with it and mix well.From the outside it may seem that preparing such a salad in nature is problematic, but it is not. You can prepare and cut the components at home, at home we cook and refuel. In nature, you just have to fill up the salad and enjoy the great taste.

  ♦ head salad - 1 forks♦ spinach - 2 bunches♦ strawberries - 0.5 kg♦ green onions - 1 bunch♦ sour cream - 100 ml ♦ white wine vinegar - 2 tbsp.♦ sugar - 60 g ♦ milk - 50 ml ♦ poppy - 2 tbsp

Wash the strawberries thoroughly and cut into slices. For cooking, it is better to take solid unripe strawberries.Wash lettuce leaves, dry it - I use paper towels. Lettuce with our hands.Wash green onions and spinach. Dry a little. Green onions should preferably be taken with white feathers.Finely chop onion and spinach.In a jar or sealed container, mix low-fat sour cream, milk, sugar, poppy seeds and white wine vinegar. Close the jar with a lid and shake it well.Mix in the salad bowl prepared salad, spinach, strawberries and onions.Pour the salad with cooked sour cream and poppy sauce and mix well.

  ♦ ripe tomatoes - 0.4 kg♦ green onions - 2-3 stems♦ dill - a small bunch of greens♦ parsley - a small bunch♦ garlic - 2 teeth. ♦ ground zira - 1/4 tsp♦ lemon peel - 1/2 tsp♦ curry - 2 pinches♦ wine vinegar - 1 tablespoon♦ olive oil - 3 tbsp.♦ ground black pepper - to taste♦ salt - to taste

Wash the tomatoes and cut them in half. It is best to choose fleshy tomatoes, if you still come across several watery tomatoes, then you need to cut out their core, otherwise there will be too much juice in the salad. Cut the pulp into small cubes.My dill, onion and parsley, finely chop them and mix. On a fine grater, rub the zest of lemon, cut the garlic very finely (it can also be rubbed on a grater).We mix wine vinegar and olive oil in a separate bowl, beat well so that both liquids mix properly.Pour all the necessary spices to the tomatoes, add herbs, garlic and lemon zest, mix well.Pour dressing from vinegar and oil into the salad, mix everything again. Salad ready.

♦ Eggplant - 1-2 pcs♦ Red tomatoes - 3-5 pcs.♦ Bulgarian pepper - 2-4 pcs.♦ Hot pepper - 1-2 pcs.♦ Garlic - 3-4 tooth.♦ Onions (optional) - 1-2 pcs.♦ Cilantro - 0.5 bunches♦ Rayhon - 0.5 beam♦ Mint - 0.5 bunches

In a large bowl, cook pretty salty cold water. Refrigerate to make the water colder.Wash the vegetables. Eggplant cut edges. String eggplant on skewers. Put the remaining vegetables on the wire rack.A few cloves of garlic, crush them with a knife plane and chop.Finely chop the herbs - cilantro, rayon and a little garden mint.  If white long or purple onions are used, they need to be cut into small cubes.Bake eggplant on very hot coals. Readiness is determined by the skin of an eggplant - it should harden, rise, crack in places and expose the flesh. On slightly less hot coals, bake tomatoes, multi-colored bell peppers and, if desired, hot green peppers.Take some cold salt water.  After baking, dip the vegetables into this water and peel directly in the water.Then finely chop the eggplant. Peppers, cut into 1 cm cubes. Finely chop the tomatoes. Green peppers to clear of seeds and peels. After removing seeds from it, grind. Mix everything.

  ♦ Peking cabbage chopped - 6 tbsp. ♦large-sized grapefruit - 2 pcs. ♦ small radish - 5-6 pcs. ♦ green onions - 1-2 stems

For refueling: ♦extra virgin olive oil - 2 tbsp. ♦wine vinegar - 2 tbsp. ♦ground black pepper - to taste ♦sea \u200b\u200bsalt - to taste

Put the chopped Beijing cabbage on a plate and begin to chop the grapefruit. It is necessary to cut the peel from the fruit, then cut it into several sectors, take out the core and seeds. After that, we cut each sector into several parts, so that we get pieces the size of a dice.My radish and finely chop it into cubes. Put in a plate to grapefruit and mix.My green onion, finely chop it. Mix all the ingredients of the dressing except onion. Before serving, pour salad dressing and mix, and then sprinkle with green onions.

This salad is made from potatoes and grilled onions, seasoned with mustard dressing.

♦ Red onion (cut into rings) - 3 pcs. (approximately 450 g)♦ Small young potato (sliced \u200b\u200bin half) - 700 gr♦ Thyme, fresh leaves - 2 tsp.♦ Extra virgin olive oil♦ Salt - to taste♦ Black ground pepper - to taste♦ Dijon mustard - 1 tsp.♦ White wine vinegar - 3 tbsp. l♦ Fresh herbs (parsley, tarragon, dill, chervil, basil, chives) (chopped) - 1/4 cup

Turn on the grill to preheat to medium temperature.String onion rings on a skewer and sprinkle lightly with oil. In another bowl, mix the potatoes with thyme and a little butter. Salt and pepper to taste, mix. Also string the potatoes on a skewer.Grill potatoes and onions until soft, about 15-20 minutes.Meanwhile, in a large bowl, mix mustard, vinegar and 6 tablespoons of olive oil, add salt and pepper to taste.Remove vegetables from skewers, allow to cool slightly. Coarsely chop the onion and put it in a bowl with dressing, put potatoes and herbs in the same place, salt and pepper to taste, mix well and serve the salad immediately.

Traditionally, kebabs serve fresh vegetables, lots of herbs, sauces and unleavened cakes. At a picnic in a big company, it’s not out of place to have a light side dish for pork kebab, which can be cooked while the meat is grilled over charcoal, saturated with aromatic smoke.

What can be served with pork barbecue as a side dish? There are many options. Nevertheless, the best and, in addition, a useful addition to juicy meat will be dishes from vegetables and potatoes. These products are perfectly combined, creating a harmonious flavor composition.

Vegetables cooked over a heat of coal act as independent ones for the main dishes, which will appeal to those who, due to beliefs or for other reasons, cannot enjoy pork skewers.

Turkish eggplant spicy warm appetizer

This side dish for meat on the grill looks modest. But his taste is just amazing! Having tried it once, it will be impossible to refuse an acute warm appetizer from eggplant.

To prepare 4 servings you need:

• 2 large, solid, but not overripe eggplants;
• 2 large hot peppers;
• 2 cloves of garlic;
• 5 tbsp. tablespoons of olive or salad sunflower oil;
• salt.

How to cook:

1. Vegetables are washed, dried. Peel the garlic.
2. Eggplant and peppers baked directly on the grill with peel and tails on the grill until soft. From time to time, vegetables are turned over so that the frying is uniform on all sides.
3. Hot eggplant is cut lengthwise into two parts and the pulp is selected with a spoon.
4. Peppers are dipped for several seconds in ice water. They take out, quickly remove the blackened skin with their hands. Remove the seeds.
5. Knead the eggplant pulp with a fork, gently cut the pepper with a knife or simply tear it into small pieces with your fingers.
6. Vegetables are mixed in a clean bowl. Add finely chopped garlic, salt.
7. All this beauty is seasoned with oil and gently mixed.

A piquant vegetable side dish is ready for pork skewers. Sprinkle with chopped herbs parsley or cilantro and serve! If desired, this dish can be made more varied by adding cherry tomatoes roasted on coals, spicy spices, green onions.

Baked potatoes with bacon in a foil

This side dish for pork skewers fits perfectly. But it can also be served as an independent dish, supplemented with a salad of fresh vegetables and garnished with herbs.

Required Products:

• young medium-sized potatoes;
• salted lard;
• a mixture of white, lemon, black and allspice;
• garlic.

How to cook:

1. Wash potatoes, dry.
2. The garlic cloves are peeled, cut across by ringlets 2-3 mm thick.
3. Salo is thinly cut into small (4x4 cm) pieces.
4. Potatoes are cut in half without peeling. Finely and finely pierce the cut area with a toothpick. Sprinkle with a mixture of peppers.
5. On one half of the potatoes put a ring of garlic and a slice of fat. Close with the second half, forming a kind of sandwich.
6. Prepared for baking potatoes are alternately wrapped in cling film.
7. The heat of the bonfire is raked a little to make a small hollow. Pour potatoes in foil. Top cover vegetables with smoldering coals.
8. The baking time of potatoes with bacon is from 25 to 40 minutes. It depends on the size of root crops and the intensity of the heat. The degree of readiness is determined by piercing potatoes with a thin wooden skewer or a twig peeled from bark.

When the potato is ready, it is scooped out of the heat, the foil is removed and laid out in the center of the wide dish. Around the potatoes are laid out slices of pork kebab just reached by that time.
  A hearty side dish is ready for meat. It remains only to sprinkle the dish with herbs and present the dish exuding incredible smells to starving guests.

Vegetable side dish with spicy sauce on the grill

Fantastically beautiful, hearty, deliciously smelling dish with pork goes great. It’s captivating that it contains a lot of different vegetables and a delicious sauce, in which you can then dunk bread (for lovers). It is recommended to cook such a side dish simultaneously with barbecue, which is very convenient.

The set of products is called basic, for 4 servings. If you need to cook more, the amount of vegetables and spices to them is increased proportionally.

One medium-sized fruit is taken:

• eggplant;
• bulgarian pepper;
• zucchini;
• potatoes;
• onion;
• carrot.

For this amount of basic ingredients you will need 8 small tomatoes.

For the sauce:

• on a bunch (small) of parsley and dill;
• low-fat sour cream or Greek yogurt - 2 tbsp. l .;
• clove of garlic;
• salt and ground black pepper.

How to cook:

1. Peel the onion. A tail is cut out of pepper along with seeds and inner membranes. Peel potatoes and carrots.
2. All vegetables are well washed, dried.
3. Eggplant, zucchini, peeled potatoes and carrots are cut into 0.5 cm thick rings. Onions are half rings. Bell pepper - cubes 3x3 cm. Cherry is left whole.
4. Sauce for pouring vegetables is prepared from crushed garlic, chopped herbs, sour cream, salt and pepper. All components are combined in one container and mixed well.
5. From food foil, folded in 2 layers, small (per serving) plates with high sides are formed.
6. Lay out layers of vegetables in them: eggplant - potato - onion - carrot - zucchini - bell pepper. Cherry tomatoes are laid on top.
7. Vegetables are watered with sour cream sauce, put on the wire rack and sent to bake over the heat of the fire. An alternative, if there is no grate, is to place the plates of foil directly on the coals, after having leveled them.

After 15-20 minutes, just at the time when the first portion of pork kebabs is browned, the vegetable side dish with the sauce will be ready. Serve the dish right in the foil plates.

In the meantime, all this tasty food is being prepared, we are not wasting time and frying slices of white bread on separate skewers. When they dry and turn golden, remove from heat and quickly rub the croutons with garlic. We serve guests with barbecue, side dish and enjoy the reaction of their delight and admiration.