Grilled zucchini and eggplant skewers
Description
If you're looking for something special for a picnic, take a closer look at this recipe. For true connoisseurs, I suggest alternating vegetables with bacon, pork belly, or fatback—it turns out incredibly delicious! Avoid using overripe or soft vegetables; instead, opt for firmer or slightly underripe produce. Vegetable skewers will be tasty both warm and cold. Place the grilled vegetables on a serving dish and drizzle with sauce. To make the skewers even more interesting, feel free to add other vegetables (such as tomatoes, peppers, etc.).
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Slice the eggplants into rounds, 1-1.5 cm thick.
- 3
Step 3
Slice the zucchini into rounds of approximately the same size. The quantity and size of the zucchini should match the quantity and size of the eggplants.
- 4
Step 4
Mix mayonnaise, soy sauce, chopped herbs, garlic pressed through a garlic press, and spices. Add salt to taste and mix well.
- 5
Step 5
Rub each vegetable slice with the resulting sauce. Let marinate for at least 30 minutes.
- 6
Step 6
Thread the vegetables onto skewers, alternating them with each other. Grill until desired doneness, turning occasionally.
- 7
Step 7
The zucchini and eggplant shashlik is ready. The result is juicy and tender vegetables that can be served as a standalone dish or as a side to meat.