Vegetarian Kebabsallad
Elevate your summer meals with this vibrant and wholesome Vegetarian Kebabsallad recipe, a delightful fusion of grilled vegetables and Mediterranean-inspired flavors. Featuring a colorful array of cherry tomatoes, zucchini, red bell peppers, and red onions, these perfectly charred skewers are tossed in a zesty marinade of olive oil, balsamic vinegar, lemon juice, and garlic. Topped with crumbled feta cheese and fresh parsley, this dish is as visually stunning as it is flavorful. Paired with warm pita bread, it’s a satisfying and healthy vegetarian meal that comes together in just 30 minutes. Perfect for picnics, barbecues, or light dinners, this salad is a refreshing twist on classic kebabs—offering a fresh and hearty meat-free option that will delight your taste buds.
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Recipe Information
Ingredients
- 1 cup Cherry tomatoes
- 1 large Cucumber
- 1 large Red bell pepper
- 1 small Red onion
- 1 medium Zucchini
- 100 grams Feta cheese
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Lemon juice
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pieces Pita bread
- 4 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for 15-20 minutes to prevent them from burning during cooking.
Wash the cherry tomatoes, cucumber, red bell pepper, red onion, and zucchini. Pat them dry with a clean towel.
Cut the cherry tomatoes in half. Slice the cucumber into 1/2-inch thick rounds. Chop the red bell pepper and zucchini into 1-inch cubes. Slice the red onion into wedges.
In a large bowl, combine olive oil, balsamic vinegar, lemon juice, and grated garlic. Mix well to make the dressing.
Add the prepared vegetables to the bowl with the dressing. Toss until well coated.
Preheat a grill or griddle pan over medium-high heat.
Thread the vegetables onto the skewers, alternating the types of vegetables for variety and color.
Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally until the vegetables are lightly charred and tender.
While the vegetables are grilling, crumble the feta cheese and chop the fresh parsley.
Once the skewers are cooked, remove the vegetables from the skewers and transfer them to a large serving platter or individual plates.
Scatter the crumbled feta cheese and chopped parsley over the grilled vegetables.
Sprinkle with salt and black pepper. Toss lightly to combine.
Serve the salad with warm pita bread on the side for a complete meal.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 40.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 688 mg | 53% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
