Getting ready for a picnic: we offer recipes for delicious dishes for barbecue

Greetings, reader of my blog!

Barbecue appetizers prepared according to home recipes are more complex and refined than dishes whipped up at the dacha. Fans of home cooking will tell you what to serve with barbecue on the holiday table. These are, first of all, fresh and boiled vegetables.

Green mint gives the salad an unusual taste. The cook will need:

• Chinese cabbage;
• fresh cucumbers;
• radish;
• Cherry tomatoes.

These ingredients are taken in equal quantities. You should also purchase a few green mint leaves.

Cooking process:

1. Vegetables and mint are chopped and combined in a deep bowl.
2. Before serving in portioned plates, season the salad with olive oil.
3. The mixture is salted, and some housewives add a pinch of sugar.

Multi-colored pickled onions

On the festive table, pickled onions are served not only with barbecue, but also with any other dish. For preparation you need:

• 4–6 medium onions;
• red beets and saffron (or food coloring);
• table vinegar;
• salt;
• vegetable oil;
• granulated sugar.

The onion is chopped into rings and placed in a jar. Prepare the marinade in a saucepan:

1. Pour water into a container and boil it.
2. Salt, add sugar. Continue boiling until the crystals dissolve.
3. The liquid is cooled and the selected dye is added. Saffron will give the vegetable a rich yellow color, beet pieces - dark red, food coloring - whatever you like.
4. Onions are placed in the jar. Pour in marinade.
5. Add a teaspoon of vinegar, a few drops of oil, and a pinch of dried dill or parsley to a half-liter jar. The onion is pickled for 2-3 days.

Salad cake with pickled cucumbers

Appetizers, side dishes and salads, decorated in the form of cakes, look great on the holiday table. To prepare the dish you will need:

• boiled vegetables - beets, carrots, potatoes (200 g each);
• salted white cabbage (150 g);
• 2–3 strong pickled cucumbers;
• vegetable oil (to taste);
• dried rye bread.

Cooking process:

1. Vegetables are cut into small pieces and mixed.
2. Place a slice of rye bread, dried in the oven, in a round form without a bottom. If the size of the bun does not allow you to cut out a whole circle, take 2 pieces.
3. Place the lettuce mixture on the bread and lightly pat it down.
4. The form is removed. The cake is decorated with greenery.

Red wine and stronger drinks are served with the barbecue on the festive table. Fruits are not considered an appetizer for meat; they are eaten as dessert.

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Fresh vegetable salad with tofu sauce

Salad products are not subjected to heat treatment, which allows you to retain more vitamins. For the main part of the dish you will need:

• 2 fresh cucumbers;
• 2 sweet bell peppers;
• 150–200 g of lettuce;
• green dill.

To prepare the dressing you need:

• 40–50 g tofu cheese;
• a third of a glass of freshly squeezed lemon juice;
• soy sauce (to taste);
• vegetable oil (dessert spoon).

Cooking process:

1. Peeled peppers, cucumbers, and lettuce are chopped and placed in a deep bowl.
2. Beat the tofu pieces with a blender, alternately adding oil, lemon juice and soy sauce.
3. Dress the salad before serving.

Tomatoes marinated in Korean style

This dish perfectly complements the taste of barbecue. Required ingredients:

• 1 kg of strong, ripe medium-sized tomatoes;
• 2 bell peppers;
• 3 garlic cloves;
• dried chili pepper (one pinch);
• table vinegar, table salt, ground coriander, sugar - to taste;
• half a glass of vegetable oil;
• parsley and onion (50 g each).

Cooking process:

1. Sweet peppers are cleaned, cut into pieces, crushed with a blender or masher.
2. Add grated garlic, coriander, hot chili, salt, vinegar and granulated sugar to the mixture.
3. The ingredients are mixed. The greens are finely chopped. Tomatoes are cut into pieces.
4. Tomatoes and chopped peppers are placed in layers in a glass jar.
5. Cover the container with a plastic lid and place it on the bottom shelf of the refrigerator.
6. Tomatoes cooked in Korean can be served with kebabs within 12–15 hours after cooking.

With the addition of Brynza cheese

Even the most picky gourmets will appreciate this delicious treat of fresh vegetables and cheese. Thanks to well-chosen ingredients, the dish has an appetizing aroma and a bright, rich taste with light creamy notes.

Required components:

• three tomatoes;
• lettuce leaves – 4 pcs.;
• cheese “Brynza” - 175 g;
• bell pepper (yellow) – 1 pc.;
• a jar of olives (pitted);
• “Russian” mustard – 10 g;
• two medium cucumbers;
• olive oil – 45 ml;
• greens - to your taste.

Cooking:

1. Wash cucumbers, bell peppers and tomatoes under running water. Then cut the vegetables into large cubes and place in a large plate.
2. Wash the lettuce leaves with clean water and tear them into pieces. Chop the greens into small pieces. Then combine both components with vegetables.
3. Place mustard in a large bowl, mix it with olive oil and pour the resulting mixture over the salad.
4. Cut the cheese into cubes, then place it on a plate with the treat.
5. Open the jar of olives, add to the rest of the ingredients and mix well.

Place the prepared salad on plates and offer to try. It is recommended to serve it with barbecue with hot sauce and fresh bread.

Side dish recipe for barbecue – grilled vegetables

Grilled vegetables are delicious on their own. Choose firm vegetables and fry them with the skin on.

Ingredients:

• 3 eggplants;
• 3 zucchini;
• 6 mushrooms;
• 2 sweet peppers;
• 3 tbsp. olive oil;
• 3 tbsp lemon juice;
• basil (several sprigs);
• 2 cloves of garlic;
• salt and pepper to taste.

You can grill any vegetables.

Recipe for preparing a vegetable side dish for shish kebab:

1. Cut the eggplants into slices, add salt and leave for 15 minutes in cold water, then rinse and dry. This is necessary in order to get rid of the excess bitterness of this vegetable. Also cut the zucchini, mushrooms and peppers into slices.
2. For the marinade, mix olive oil, lemon juice, basil and minced garlic.
3. Pour marinade over mushrooms and vegetables. Leave for one hour so that they marinate well.
4. Grill vegetables and mushrooms for 2 minutes on each side. You can also simply thread them onto skewers. When serving, sprinkle with herbs. You can serve ketchup or chutney sauce separately.

Grilled vegetables

A warm appetizer of baked vegetables has an amazing taste and harmonizes perfectly with roasted meat. For the original salad, it is recommended to select ripe and strong fruits, and to ensure that it acquires a refined aroma, use fragrant spices and a special dressing.

Required components:

• young zucchini – 1 piece;
• one eggplant;
• large tomato;
• onion head;
• bell pepper – 1 pc.;
• greens (any) – 70 g;
• seasonings for vegetables, coarse salt, sesame seeds - as needed;
• vinegar (wine) – 12 ml;
• olive oil – 23 ml;
• mustard – 7 g.

Cooking:

1. Peel all vegetables and wash with running water.
2. Chop the eggplant and zucchini into 10 mm thick circles. Then place the chopped fruits in a bowl, lightly add salt and leave for twenty minutes until the juice forms. Then remove the vegetables and wash them.
3. Cut the bell pepper in half, remove the seeds and cut into wide strips.
4. Grease the grate and place the fruit preparations on it.
5. Turning regularly, bake the vegetables until light brown, then place in a deep dish.
6. In a separate container, combine mustard, olive oil, wine vinegar and seasonings. After this, beat the resulting mixture with a fork and pour it over the fried fruits.
7. Sprinkle the salad with sesame seeds and chopped herbs and stir.

It is recommended to serve a delicious salad for barbecue in a large plate with garlic croutons. An appetizer of grilled vegetables goes well with fish fried over a fire or baked poultry.

Salad with fresh vegetables and feta cheese

Ingredients:

• cucumbers – 2 pcs.;
• tomatoes – 4 pcs.;
• pepper (Bulgarian) – 1 pc.;
• lettuce leaves – 3 pcs.;
• Feta cheese – 150 gr.;
• greens - to taste;
• olives (pitted) – 1 can;
• oil (olive) – 2 tbsp. l.;
• mustard – 1 tsp.

Preparation:

1. Thoroughly wash the tomatoes, bell peppers, and cucumbers under running water. Chop them into large cubes.
2. Tear the lettuce leaves into small pieces. Finely chop the greens.
3. Mix mustard and olive oil in a separate bowl.
4. Place the greens and vegetables on a plate, pour over the prepared dressing and mix thoroughly.
5. The final touch is to cut the Feta cheese into cubes and add it to the appetizer along with the olives.

Bon appetit!

With radish and egg

An appetizer made from radishes, fragrant herbs, homemade cucumbers and boiled eggs turns out beautiful, juicy and nutritious. This salad goes well with pork or lamb kebab and will harmonize wonderfully with boiled potatoes and warm flatbreads.

Required components:

• radishes – 0.4 kg;
• four sprigs of dill;
• sour cream (15%) – 120 g;
• three boiled eggs;
• cucumbers – 2 pcs.;
• coarse salt, suitable spices - as needed.

Cooking:

1. Wash the radishes, remove the stems, chop into thin slices and place in a deep bowl.
2. Peel the eggs, cut into small squares and combine with radishes.
3. Wash the cucumbers, then cut them into cubes and place them in a bowl.
4. Rinse the dill with running water, then finely chop and add to the rest of the products.
5. Season the salad with your favorite spices, add sour cream, salt and mix.

Vegetable treats should be served cold with hot meat dishes. To make the snack more tender and satisfying, you can add green peas or canned beans to it.

Barbecue salad with cabbage and tomatoes

A wonderful salad, quite juicy and tasty. And when eaten with a barbecue it becomes absolutely perfect. We advise you to prepare it and see for yourself.

Ingredients:

• tomatoes – 3 pcs.;
• cabbage (white) – 800 gr.;
• radish (green) – 1 pc.;
• carrots – 2 pcs.;
• onion (onion) – 1 pc.;
• pepper (black, ground) – 1 pinch;
• oil (vegetable) – 6-8 tbsp. l.;
• vinegar – 1 tsp;
• sugar – 0.5 tsp;
• salt - to taste.

Preparation:

1. We wash onions, carrots, radishes, herbs and tomatoes under running water. Remove the top leaves from the cabbage.
2. Cut the onion into half rings, three carrots and radishes on a coarse grater, chop the greens, and cut the tomatoes into slices. Salt the cabbage and grind it a little.
3. Mix all the ingredients in a bowl, pepper and salt to taste.
4. Add vinegar and season with vegetable oil. Then mix thoroughly.

Bon appetit.

Delicious salad with cabbage and tomatoes

A light, appetizing and easy-to-prepare appetizer made from Chinese cabbage, mushrooms and vegetables will turn out amazingly tasty. It is ideal as a side dish for meat. For the dish, it is better to choose ripe and young fruits, and to add sophistication to it, use a variety of spices, herbs and herbs.

Required components:

• small tomatoes – 5 pcs.;
• champignons – 0.35 kg;
• Chinese cabbage – 170 g;
• one bell pepper;
• small cucumbers – 2-3 pcs.;
• a clove of garlic;
• olive oil – 38 ml;
• mustard – 8 g;
• vinegar (apple) – 10 ml;
• black, dry pepper – 3 g;
• salt, rosemary, basil - to taste;
• fresh herbs – 20 g.

Cooking:

1. Rinse the mushrooms quickly with cold water so that they do not have time to absorb a lot of liquid. Then cut into four parts, place in a frying pan and fry in olive oil until golden brown.
2. After this, sprinkle the champignons with ground pepper, add herbs, salt, chopped garlic, add vinegar and stir. Simmer for another three minutes, then add mustard, mix well and turn off the oven.
3. Wash the Chinese cabbage, pat it dry with a kitchen napkin and cut into long strips. Then place the chopped cabbage in a large plate and lightly salt it.
4. Peel the bell pepper, wash it and chop it into rings.
5. Cut the cucumbers into circles, divide the tomatoes into two parts.
6. Arrange the chopped vegetables beautifully on top of the cabbage, place the stewed mushrooms in the middle and sprinkle everything with olive oil.

Cover the finished salad with chopped herbs and place on the table. Enjoy the barbecue treat in combination with tomato ketchup and garlic sauce. Bon appetit!

Side dish recipe for shish kebab – mushrooms with cheese

Ingredients:

• 12 large mushrooms;
• 60 g hard cheese;
• 50 g butter;
• green onions;
• 3 cloves of garlic;
• thyme to taste;
• salt and pepper to taste.

If you wish, you don’t have to add cheese; the mushrooms will be savored as is.

Recipe for preparing a mushroom side dish for shish kebab:

1. Clean the mushrooms and remove the stems. Grate the cheese. Grind the oil with chopped garlic.
2. Brush mushroom caps with garlic oil and grill (or skewers) for 2 minutes on each side.
3. Sprinkle the onion-thyme-cheese mixture over the fried mushrooms and cook for another 3 minutes until the cheese begins to melt. Serve hot.

Side dish recipe for shish kebab – potatoes with garlic

Ingredients:

• 4 potatoes;
• 150 g butter;
• 3-4 cloves of garlic;
• 2-3 tbsp. spoons of lemon juice;
• green onions, salt and pepper to taste.

Recipe for making a side dish of potatoes for barbecue:

1. 1. Wash the potatoes and wrap them in foil. If the potatoes are large, cut them into quarters. Wrap in foil and grill for 30-40 minutes until done.
2. 2. Mix butter with salt, pepper, garlic, lemon juice and herbs. Pour the mixture over the prepared potatoes and serve.

Have a delicious holiday!

Sausage and tomatoes on the fire

A rather unusual appetizer, but very tasty and goes well with barbecue; we are sure that you will like such a harmonious combination of ingredients. Learn how to do it correctly, and you will be a professional at preparing barbecue.

Ingredients:

• tomato – 2 pcs.;
• sausage – 300 gr.;
• basil – 2 stems;
• pepper (Bulgarian) – 2 pcs.

Preparation:

1. Cut the tomatoes into slices and cut them into thick slices.
2. Cut the bell pepper lengthwise into 5 pieces. Chop the basil.
3. Heat the grill over the coals and place the tomatoes and peppers on it, fry for about 6 minutes.
4. Turn over, sprinkle with basil and continue frying for about 4 minutes.
5. Transfer the tomatoes to the peppers and fry for about 3 minutes.

Bon appetit!

Egg and onion roll

Although the preparation of this roll is very simple, it turns out really very tender and tasty. Once you try one piece, you will want to eat more. Really very good snack. Recommended for a picnic.

Egg and onion roll

Ingredients:

• dough (puff pastry, without yeast) – 300 gr.;
• onion (green) – 250 gr.;
• cheese – 150 gr.;
• egg – 4 pcs.;
• butter)
• garlic (dried) to taste;
• pepper (black, ground) - to taste.
• salt - to taste.

Preparation:

1. Boil the eggs hard and cut into small cubes.
2. Chop the onion and fry in butter until golden brown.
3. Three cheese on a medium grater, mix with eggs and onions. Add salt, dried garlic and pepper to taste, mix.
4. Roll out the dough into a rectangle shape, spread the filling evenly over the entire surface. Roll the dough tightly into a roll and press down on the sides.
5. Preheat the oven, grease the roll with yolk and bake for about 30 minutes. Let it cool.

Bon appetit!

Stuffed loaf for barbecue

A very interesting appetizer, and the main one is very easy to prepare and incredibly tasty. It goes perfectly with barbecue, your friends will be surprised by such an appetizer, and will also be very grateful to you.

Ingredients:

• cheese – 350 gr.;
• loaf (long and soft) – 2 pcs.;
• mayonnaise – 300 gr.;
• dill – 1 bunch;
• garlic – 1 clove;
• parsley – 1 bunch;
• ketchup (spicy) – 2 tbsp. l.

Preparation:

1. We make deep cuts in the loaf.
2. Grate the cheese on a fine grater and mix it with mayonnaise and ketchup. Chop the greens and add to the cheese.
3. Garlic should be squeezed into the mixture. To stir thoroughly.
4. We fill the cuts made in the loaves with this dressing.
5. Grease the loaves with dressing and wrap them in foil.
6. Place our loaves in a preheated oven at 200 degrees for about 20 minutes. After this, open the foil and let it brown in the oven for about 10 minutes.

This appetizer is best made before the barbecue itself, because in order to feel its full taste, it must be eaten warm.

“Light Breeze” salad from cabbage with pepper and celery

What do you need:

• sweet pepper – 0.25 kg;
• white cabbage (can be replaced with Chinese cabbage) – 0.3 kg;
• fresh cucumber – 0.2 kg;
• celery stalks – 100 g;
• lemon – 1 pc.;
• vegetable oil - to taste.

How to cook:

1. Finely chop the cabbage.
2. Cut the peppers and cucumbers into strips.
3. Cut the celery stalks into thin slices.
4. Mix everything, season with butter sauce and juice squeezed from lemon.

We strongly advise against adding salt to this salad - without salt it is much tastier and healthier. It is eaten with pleasure by those who take care of their figure. It’s better to keep silent about how barbecue affects her.

Salad “Forest Obsession” with mushrooms and tomatoes

What do you need:

• fresh mushrooms – 0.3 kg;
• potatoes – 0.5 kg;
• fresh tomatoes – 0.3 kg;
• vegetable oil, salt, pepper, fresh herbs - to taste.

How to cook:

1. Bake potatoes in coals.
2. Fry the mushrooms (not toadstools, of course, but champignons) on a grill grate.
3. Cool, peel the potatoes and chop coarsely.
4. Cut the mushrooms into quarters.
5. Cut the tomatoes into slices.
6. Combine the ingredients, add salt and pepper, pour over the oil and sprinkle with herbs.

You can be sure: this salad will be in no less demand in nature than the kebabs themselves.

Salad "Tbilisi" with vegetables and beans

What do you need:

• canned beans - 1 can;
• red onion – 0.2 kg;
• bell pepper – 0.2 kg;
• garlic – 0.5 heads;
• cilantro – 100 g;
• walnuts – 100 g;
• Suneli hops, salt, vegetable oil - to taste.

How to cook:

1. Cut the onion and pepper into half rings.
2. Add beans and chopped cilantro to them.
3. Finely chop the garlic.
4. Place the nuts in a bag. Roll over them with a rolling pin as if you were rolling out dough.
5. Add garlic and nut crumbs to the vegetables.
6. Sprinkle them with seasonings.
7. Pour in oil and stir.

Obviously, Georgian salad goes perfectly with barbecue, it simply has no right not to suit it. You will certainly appreciate its spicy taste with garlic and nut notes. And this salad itself is very tasty. We recommend!

Classic salad for barbecue

Vegetable salads can perfectly complement the taste of fried meat; in addition, they are very healthy and contribute to the rapid digestion of protein foods. While relaxing outdoors, you can make a wonderful snack from simple, plant-based products that can always be found at the market or in any supermarket.

Required components:

• two medium tomatoes;
• ground cucumber;
• sorrel – 35 g;
• lemon juice – 25 ml;
• purple onion – 70 g;
• one bell pepper;
• salt (sea), ground pepper - to your taste;
• olive oil – 20 ml;
• dill, basil - 5 sprigs.

Cooking:

1. Wash the sorrel under tap water, dry and cut into thin strips.
2. Wash the tomatoes and cucumbers, chop them into small cubes, then combine with sorrel.
3. Peel the onion, cut it into cubes and add to the rest of the vegetables.
4. Remove the seeds from the bell pepper, rinse with water, then cut into half rings and place in a bowl with the salad.
5. Pour lemon juice over all ingredients, add olive oil, a pinch of pepper and sea salt. Then sprinkle the appetizer with chopped herbs and mix gently.

The light salad for the barbecue is ready, all that remains is to place it on plates and serve fresh. The vegetable dish will go well with almost all delicacies prepared for a picnic.

Cucumbers in batter for homemade shish kebab

What do you need:

• salted or lightly salted cucumbers – 0.4 kg;
• chicken egg – 1 pc.;
• wheat flour – 100 g;
• kefir – 120 ml;
• soda - a pinch;
• salt, pepper, mixture of Italian herbs - to taste;
• refined vegetable oil - how much will be needed.

How to cook:

1. Cut the cucumbers into circles or bars.
2. Beat the egg with salt, add kefir and soda, beat together. Add spices and flour.
3. Heat oil in a frying pan (at least 100 ml).
4. Thread a piece of cucumber onto a fork, dip it into the dough, and place it in the pan. Do the same with the other pieces of cucumber.
5. Fry the cucumbers until the batter is browned on all sides.
6. Place the snack on a napkin and let it absorb excess fat.
7. After this, fried cucumbers in batter can be served as a side dish for pork kebab.

This snack has one drawback - it is difficult to prepare outdoors. But now many people have a convection oven or electric kebab maker at home to cook their favorite food at any time of the year at home.

From green onions and tomatoes

Vegetable salads made from fresh tomatoes go perfectly with juicy meat grilled on the grill. This sumptuous treat made from onions and tomatoes has an appetizing appearance and a pleasantly spicy taste, so all lovers of savory dishes will appreciate it.

Required components:

• four fleshy tomatoes;
• two garlic cloves;
• olive oil – 90 ml;
• parsley, cilantro – 6 sprigs;
• onions (blue) – 45 g;
• juice of half a lemon;
• green onion – 5 feathers;
• dry spices, table salt - 3 g each;
• honey – 45 g.

Cooking:

1. Rinse the tomatoes with clean water and cut into medium slices 1.5 cm thick.
2. Peel the blue onion and cut it into rings. Wash the green onions and finely chop them.
3. Remove the peel from the garlic cloves and crush under pressure. Cut the cilantro and parsley into small pieces.
4. Pour salt into a bowl, add oil, spices and pour in the squeezed citrus juice.
5. Add chopped garlic, honey, chopped herbs to the resulting solution and mix.
6. Place tomato slices in a salad bowl, place blue onion rings on top and pour honey-garlic sauce over everything.

Sprinkle the treat with green onions and taste. It is recommended to prepare a summer salad for tomato kebabs directly in nature and eat them together with fried meat.

A simple salad for pork skewers with tomatoes and pickled onions

What do you need:

• tomatoes – 0.3 kg;
• onions – 150 g;
• boiled water – 120 ml;
• table vinegar (9 percent) – 20 ml;
• salt, sugar, ground black pepper - to taste;
• marjoram – 0.5 tsp;
• aromatic oil – 20 ml.

How to cook:

1. Dilute the vinegar with water, add sugar, salt and black pepper, mix well.
2. Cut the onion into thin half rings, immerse in the marinade, leave in it for 20-30 minutes.
3. Squeeze the pickled onion and place in a bowl.
4. Cut the tomatoes into halves or quarters and combine with onions.
5. Sprinkle the products with marjoram, add oil, and stir.
6. All that remains is to transfer the vegetables into a vase and serve. This salad will come in handy with pork kebab.

What wine is best to serve with barbecue?

Since it is believed that Georgians cook the most delicious meat, it is best to choose Georgian Saperavi wine. This drink has a rich structure and a bright pomegranate taste. It goes well with fatty and fried meats.

A wonderful duet will be barbecue and Cabernet Sauvignon wine. It has a lot of tannins, which will allow the stomach to better digest heavy fried meat.

If you are preparing a lamb dish, then an Australian Shiraz would be an excellent complementary drink. This wine combines the taste of blackcurrant and blackberry, and it is also worth noting a bright note of black pepper. If you prefer beef for cooking, then a Sangiovese wine from Italy will go well with it.

Couscous salad with grilled vegetables

Couscous is ideal for those who do not like to spend time cooking. The same can be said for grilled vegetables!

Ingredients:

• 2 cups couscous;
• 1 zucchini;
• 1 zucchini;
• 1 sweet pepper;
• 1 teaspoon olive oil;
• 1/2 cup goat cheese;
• salt;
• pepper.

For refueling:

• 3 tablespoons red wine vinegar;
• 1 small red onion;
• 1 teaspoon dried thyme;
• 1.5 teaspoons Dijon mustard;
• 1 teaspoon honey;
• pepper, salt;
• 2 cloves of garlic;
• 1/4 cup olive oil.

Preparation:

1. Prepare couscous according to package directions.
2. Cut the vegetables into slices and place on a hot grill grate.
3. When the vegetables are ready, place them in a bowl with the couscous, add salt, pepper and olive oil. Stir well and garnish the dish with slices of goat cheese.
4. To prepare the dressing, mix olive oil, vinegar, mustard, honey, salt and pepper until smooth. Add thyme, onion, finely chopped garlic and serve with salad.

Picnic salads

If you don’t know what to serve with your barbecue, be sure to use the recipes provided. There are a huge number of summer salads that can be prepared not only at home, but also outdoors. They will look original and appropriate on the holiday table.

Roasted vegetable salad

Vegetables cooked over fire turn out very tasty and juicy with a slight smoky flavor.

In addition, such heat treatment allows you to preserve the maximum amount of useful substances. The ingredients used are for 6 servings.

Ingredients:

• 235 g asparagus;
• 190 g champignons;
• green and yellow zucchini;
• red onion;
• red bell pepper;
• vegetable oil;
• 2 tbsp. spoons of chopped basil;
• 1 tbsp. a spoonful of chopped thin onion and parsley;
• 6 tbsp. spoons of crumbled semi-hard cheese.

For refueling:

• 2 tbsp. spoons of red wine vinegar;
• 1 tbsp. a spoonful of olive oil;
• 0.5 teaspoons each of salt and Dijon mustard;
• 1.5 teaspoons of honey;
• 0.25 teaspoons pepper.

Cooking method:

1. At the first stage, you should prepare the ingredients: separate the mushroom caps, cut the zucchini into slices 0.5 cm thick, chop the onion into rings of the same thickness, and cut the pepper into halves and remove the seeds and veins.
2. Grease the grate with oil and place the prepared vegetables on it, which should also be sprinkled with oil. Cook on each side for 4 minutes. until it acquires a ruddy color. Place them on a plate and cool.
4. Now it's time to cut the vegetables into small pieces and put them in a salad bowl. Mix the dressing ingredients separately, stir and add them to the salad. Mix everything, add herbs and sprinkle with cheese.

"Georgian" salad

As you know, the most delicious and authentic shish kebab is prepared in Georgia, which means that a salad recipe invented in this country will be ideal for meat. The dish is quite light, but at the same time it stands out for its sharpness and piquancy.

Ingredients:

• 3 cucumbers;
• 3 tomatoes;
• red onion;
• 45 g walnuts;
• 2 large cloves of garlic;
• a pinch of pepper;
• 15 g of greens;
• 1 tbsp. a spoonful of wine vinegar;
• 2.5 tbsp. spoons of water;
• salt.

Cooking method:

1. Cut the cucumbers into thin slices and the tomatoes into slices.
2. Cut the peeled onion into rings.
3. Finely chop the washed and dried greens.
4. Grind the peeled garlic in a blender, and then add nuts, salt and pepper to it.
5. Mix until smooth. You can use a mortar instead of a blender.
6. Add vinegar to the resulting mass and mix well.
7. Then add water and mix until you get a homogeneous consistency, like thick sour cream.
8. Take a flat plate, place the prepared vegetables on it and pour the dressing over everything.