Snacks for a barbecue in nature differ in many ways from homemade snacks for a festive table. Nutritious and fatty foods, first and second courses are not at all compatible with barbecue in nature.

Shish kebab is a special dish, so the appetizers should be just as special and perfect. In most cases, fresh vegetables are served with barbecue or salads are made from them. You can make a separate dish with vegetables, which goes incredibly well with barbecue; this dish will serve as a delicious snack.

Usually vegetables such as cucumbers, eggplants, tomatoes, bell peppers are used, and greens, cabbage, carrots and basil are also added. These ingredients make it easy to make delicious salads and unusual rolls.

In fact, there are a huge number of dishes that are convenient to take outdoors. Preparing these dishes will not take you much time, and the memories from them will only be pleasant. For such dishes we use only non-perishable products, as well as fresh vegetables, because health is the most important thing we have.

How to prepare snacks for barbecue outdoors - 15 varieties

These little ham rolls would look great on a picnic. Everyone who goes to the barbecue with you will be delighted with it. And lovers of meat snacks will even ask you to share this culinary masterpiece.

Ingredients:

• ham - 350 gr.;
• egg - 2 pcs.;
• cheese (processed) - 250 gr.;
• nut (walnut) - 100 gr.;
• onion (green) - 150 gr.;
• mayonnaise - to taste.

Preparation:

We grate the cheese on a fine grater, boil the eggs hard and peel them.

Clean and chop the nuts.

Squeeze the garlic and clean it first.

Place nuts, cheese, eggs and garlic in a bowl.

Add mayonnaise and mix thoroughly. The filling is ready.

Cut the ham into thin slices and place 1 tablespoon of filling on each edge.

Roll the ham and tie it with onions.

To hold the roll more tightly, you can additionally secure it with toothpicks; 3 toothpicks for each roll will be enough.

The best snack for people who are on a diet. They most likely won’t refuse barbecue (that’s up to you), but they may hold back with other snacks, but definitely not with this one. This sandwich itself is beautiful, and its taste will not leave anyone indifferent who tries it.

Ingredients:

• Bread (neigh) - 2 slices
• basil - 4 pcs.;
• eggplant - 4 slices;
• lettuce leaves - 2 pcs.;
• tomatoes (small) - 1 pc.;
• dill - 0.5 bunch;
• parsley - 0.5 bunch;
• oil (vegetable) - 1 tbsp. l;
• sauce (tomato, spicy) - to taste.

Preparation:

Fry pre-cut eggplant pieces in vegetable oil.

Spread two slices of bread along the entire length with tomato sauce.

Place fried eggplant slices, basil leaves, tomatoes and herbs on top of 1 piece.

Cover with 2 slices of bread and the sandwich is ready.

Bon appetit!

An attractive salad with vegetables that is very popular in nature. It goes very well with barbecue, be sure to cook it as soon as you decide to go to barbecue with friends. Believe me, your friends will be grateful to you for such a salad.

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:

Thoroughly wash the tomatoes, bell peppers, and cucumbers under running water. Chop them into large cubes.

Tear the lettuce leaves into small pieces. Finely chop the greens.

Mix mustard and olive oil in a separate bowl.

Place the herbs and vegetables on a plate, pour over the prepared dressing and mix thoroughly.

The final touch is to cut the Feta cheese into cubes and add it to the appetizer along with the olives.

Bon appetit!

A healthy and light salad for meat, which is incredibly tasty with barbecue. It can be eaten without kebab, but its expressive taste perfectly complements juicy kebab.

Ingredients:

• lettuce leaves - 2 pcs.;
• radishes - 1 bunch;
• greens - 1 bunch;
• oil (vegetable) - 2 tbsp. l.;
• onion (green) - 1 bunch;
• cucumbers - 2 pcs.;
• tomatoes - 3 pcs.;
• salt - to taste.

Preparation:

Thoroughly wash the greens, tomatoes, cucumbers, radishes and lettuce.

Chop the greens, cut the tomatoes into pieces, cucumbers into half rings, radishes into thin slices, and tear the lettuce leaves into pieces.

In a deep bowl, mix all ingredients, salt to taste.

Season the salad with vegetable oil and mix thoroughly.

Bon appetit!

A very quick and simple appetizer that goes perfectly with barbecue. It is incredibly tasty and also quite healthy. Prepare it for your next picnic.

Ingredients:

• lavash - 1 pc.;
• onion (green) - 1 bunch;
• cheese (suluguni) - 250 gr.;
• mayonnaise - 150 gr.;
• butter (butter) - 50 gr.;
• cilantro - to taste;
• greens - to taste.

Preparation:

Thoroughly wash the green onions and herbs, then chop them finely. The more varieties of greens, the more colorful the pita bread will be.

Grate the cheese on a coarse grater.

Grease the pita bread evenly with mayonnaise.

Sprinkle green onions (cilantro to taste) and all the chopped herbs on top.

Sprinkle with cheese and roll the pita bread into a roll.

We cut each resulting lavash roll into 5-7 pieces.

Bon appetit.

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) - 800g;
• 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:

We wash onions, carrots, radishes, herbs and tomatoes under running water. Remove the top leaves from the cabbage.

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.

Mix all the ingredients in a bowl, pepper and salt to taste.

Add vinegar and season with vegetable oil. Then mix thoroughly.

Bon appetit.

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.

Ingredients:

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

Preparation:

Boil the eggs hard and cut into small cubes.

Chop the onion and fry in butter until golden brown.

Three cheese on a medium grater, mix with eggs and onions. Add salt, dried garlic and pepper to taste, mix.

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.

Preheat the oven, grease the roll with yolk and bake for about 30 minutes. Let it cool.

Bon appetit!

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:

We make deep cuts in the loaf.

Grate the cheese on a fine grater and mix it with mayonnaise and ketchup.

Chop the greens and add to the cheese.

Garlic should be squeezed into the mixture. To stir thoroughly.

We fill the cuts made in the loaves with this dressing.

Grease the loaves with dressing and wrap them in foil.

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.

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:

Cut the tomatoes into slices and cut them into thick slices.

Cut the bell pepper lengthwise into 5 pieces. Chop the basil.

Heat the grill over the coals and place the tomatoes and peppers on it, fry for about 6 minutes.

Turn over, sprinkle with basil and continue frying for about 4 minutes.

Transfer the tomatoes to the peppers and fry for about 3 minutes.

Bon appetit!

The preparation time for this appetizer is very short, you can prepare it even if your kebab is already being cooked on the fire. This appetizer is suitable for lovers of spicy food.

Ingredients:

• horseradish root - 4 pcs.;
• garlic - 6 cloves;
• tomatoes - 2 kg;
• pepper (black, ground) - to taste;
• salt - to taste.

Preparation:

Wash the horseradish roots and peel them. We pass them through a meat grinder.

We wash the tomatoes and cut each into 4 parts. Pass it through a meat grinder.

Peel the garlic and squeeze it into the tomatoes. Pepper and salt to taste.

Mix tomatoes and garlic with horseradish, mix thoroughly.

Bon appetit!

If the appetizer turns out to be too spicy, then add tomatoes to it until you reach a certain spiciness

Avocado is quite a filling product, but sandwiches with it turn out simply gorgeous. It goes great with bread and cheese. We assure you that your guests will eat them with pleasure, and also as a snack with delicious barbecue.

Ingredients:

• cheese (hard) - 100 gr.;
• avocado - 1 pc.;
• bread (white) - 300 gr.;
• dill - to taste;
• pepper (black, ground) - to taste.

Preparation:

Cut the bread into slices, chop the dill and grate the cheese on a medium grater.

Peel the avocado, discard the pit and cut it in half. In turn, cut each half crosswise into slices approximately 0.5 centimeters thick.

Place a few pieces of avocado on sliced ​​bread, sprinkle with dill and pepper to taste. Place cheese on top.

Preheat the oven to 200 degrees, place the sandwich on a baking sheet and place in the oven for about 15 minutes. The sandwiches are ready.

Bon appetit!

The roll is very light, there is no meat or sausage in it, but there are a lot of vegetables and herbs. Thanks to the sauce, the roll turned out to be simply incredible, and we are sure that your friends and colleagues will be surprised that there are no meat products in this roll, and the taste is very delicate. If you cook it for your friends, relatives or acquaintances, you will definitely surprise them.

Ingredients:

• cheese (hard) - 250 gr.;
• lavash - 3 pcs.;
• cucumber - 3 pcs.;
• mayonnaise - 400 gr.;
• carrots (Korean style) - 300 gr.;
• dill - 2 bunches;
• lettuce leaves - 1 bunch;
• mustard - 2 tsp;
• ketchup - 4 tbsp. l.;
• honey - 2 tsp;
• pepper (ground, black) - 1 pinch.

Preparation:

To prepare the sauce, you need to mix these ingredients: mayonnaise, honey, mustard, pepper, ketchup. To stir thoroughly.

Grate the cheese on a fine grater.

Finely chop the dill and lettuce leaves.

Cut the carrots and cucumber into strips.

Place the pita bread on cling film. Place a sheet of pita bread on a sheet.

Place cheese on the first sheet.

Place half of the sauce on the second sheet and sprinkle with lettuce and dill.

Coat the third sheet with the second half of the sauce, lay out the cucumber and carrots.

Wrap the roll and store it in the refrigerator.

Be sure to try this appetizer, it cooks really quickly and its taste is amazing. Prepare it for your next picnic and treat it to your friends; it goes perfectly with barbecue.

Ingredients:

• eggplant - 4 kg;
• pepper (Bulgarian) - 3 pcs.;
• garlic - 1 head;
• sugar - 100 gr.;
• carrots - 3 pcs.;
• vinegar - 100 gr.;
• onions (bulb) - 3 pcs.;
• water - 100 g;
• oil (vegetable) - 3 tbsp. l.;
• salt - to taste.

Preparation:

Wash the eggplants and cut into thick slices. Add salt and set aside for 1 hour to remove bitterness. Fry them until half cooked on both sides.

For the dressing, we grate the carrots on a coarse grater, cut the onion into half rings, and cut the bell pepper into strips. Fry these ingredients in a frying pan. Squeeze the garlic over them and sprinkle with parsley.

Place the ingredients in a saucepan in layers: eggplant, dressing, eggplant.

Mix water, vinegar and sugar. Pour the resulting marinade into the pan.

Bon appetit!

Ingredients:

• zucchini - 3 pcs.;
• mozzarella - 100 gr.;
• cheese (Parmesan) - 100 gr.;
• egg - 1 pc.;
• bread crumbs - 100 gr.;
• oil (olive) - 4 tbsp. l.;
• pepper (black, ground) - to taste;
• salt - to taste.

Preparation:

Zucchini should be peeled and cut into rings. Cut out the core to make cups.

Salt and pepper the cut out “bowl” of zucchini, place the mozzarella slices tightly in the “bowl”.

Pour the bread crumbs into a bowl, add Parmesan and mix thoroughly.

In a separate bowl, beat the eggs.

Dip the stuffed zucchini into the beaten egg, then into the mixture of cheese and crumbs.

Preheat the oven to 200 degrees. Afterwards, grease the baking sheet with oil.

Bake the appetizer for 15 minutes until golden brown.

Bon appetit!

A wonderful appetizer that goes very well with barbecue. Cooking will not take you much time, but you will listen to praise much longer. We recommend preparing this perfectly tasty appetizer for barbecue.

Ingredients:

• pepper (Bulgarian) - 3 pcs.;
• eggplants - 3 pcs.;
• tomatoes - 4 pcs.;
• nut (walnut) - 100 gr.;
• juice (lemon) - 2 tsp;
• oil (olive) - 50 ml;
• onion - 1 pc.;
• garlic - 1 head;
• pistachios (fried) - 50 gr.;
• pepper (black, ground) - to taste;
• salt - to taste.

Preparation:

Place vegetables on skewers. Place over coal and turn regularly. Remove once the tomato and pepper skins begin to turn black.

Bake the eggplants a little longer until their peel begins to separate from the pulp.

Remove the vegetables, dip them in cold water, and easily remove the skin.

To prepare the sauce, you will need to chop pistachios, nuts, garlic and onions into equal parts. Afterwards, mix everything thoroughly. Add lemon juice, olive oil, black pepper and salt.

Coarsely chop all the baked vegetables and pour the sauce over them in a separate bowl.

For decoration we use cilantro and dill.

Bon appetit!

The warm season is coming very soon, when you just want to spend your leisure time in nature with friends and family. Agree, it’s rare that such gatherings are complete without preparing the beloved barbecue. Few people will refuse appetizing and tasty meat cooked over an open fire. It doesn’t matter whether it’s pork or chicken. This dish is very satisfying. But I just don’t really want to eat it. This raises the question: “What snacks are best for barbecue?”

Of course, these should be light and low-calorie dishes that go perfectly with meat. Below we present to your attention simple recipes for barbecue snacks with photos.

From pickled cucumbers

If you want to surprise everyone with a new and very unusual dish, then this recipe is perfect for you. Try making pickled cucumbers in batter. Definitely no one has tried this before. The dish has an original taste and is a very appetizing appetizer for barbecue. For this we need the following products:

• Pickled cucumbers, five pieces.
• Seventy grams of wheat flour.
• One chicken egg.
• 90-100 ml kefir.
• Vegetable oil for frying, about one cup.
• A little baking soda.
• Table salt and spices.

How to cook this dish correctly

The appearance of the snack looks very interesting and unusual. It is impossible to immediately determine what kind of dish this is. So, in order to cook it correctly, first of all you should make the batter. To do this, pour kefir into a deep plate and pour about one teaspoon of baking soda into it. Let’s let it “extinguish” completely. Then add one beaten egg, spices and seasonings, mix everything. Continuing to stir, we begin to gradually add wheat flour. The result should be a dough similar in thickness to sour cream.

Then put the frying pan on the fire and pour a sufficient amount of oil into it to heat up. During this time, cut the pickled cucumbers into slices. Dip them in batter and immediately fry them in boiling oil on both sides. Fried cucumbers should initially be placed on a paper napkin to drain excess oil. Then you can place the finished barbecue appetizer on a flat dish and serve.

Ham rolls

A photo of an appetizer for ham shish kebab is presented above. These small rolls look original and unusual. The dish is prepared very quickly. It can also serve as a simple and tasty appetizer for barbecue. To prepare them you don’t need a lot of food or time, just prepare the following ingredients:

• Ham, it doesn’t matter whether it’s pork or chicken - 300-350 grams.
• Processed cheese - approximately 250-300 grams.
• Two chicken eggs.
• Ground walnuts - one hundred grams.
• Some green onions.
• Mayonnaise.

If desired and to taste, you can add dill and a couple of cloves of garlic. If you don't like processed cheese, you can replace it with hard cheese.

Cooking technology

So, in order to prepare such a snack, you need to boil the eggs, peel them, and cut them into small cubes. Three cheese on a grater. Then in a bowl mix eggs, cheese, nuts and garlic passed through a press. Season everything with mayonnaise and mix well.

Now let's move on to forming the rolls. To do this, cut the ham into thin pieces. Place one teaspoon of the previously prepared filling on its edge. We distribute it evenly along the entire length of the edge and begin to roll the slice of ham into a roll. To prevent the roll from unwinding, we tie it with a green onion arrow.

Pickled onion

Can you imagine anything more suitable for meat cooked on charcoal than pickled onions? It is included in almost all marinades. But in order for it to become your favorite snack for barbecue outdoors, it is important to learn how to cook it correctly. To do this, we need the most minimal set of products. Namely:

• Onions - from eight to ten medium-sized heads.
• Sugar, salt.
• Nine percent table vinegar.
• Sunflower oil is odorless.

You can also add fresh or dried dill if desired. A photo of a delicious appetizer for barbecue in the form of onions is presented below.

Secrets and subtleties of cooking

This recipe differs from all others in its ease of preparation and accessibility. All we need to do to get the most delicious pickled onion is to peel it and cut it into rings or half rings. This is probably the main difficulty. I'll have to cry while preparing the snack.

Place the chopped onion in a deep bowl and pour vinegar over it. Add vegetable oil and sugar. Mix everything well, lightly squeezing the onion so that it releases juice. Leave in the refrigerator for one hour, covered with cling film or a lid. That's all, our appetizer is completely ready.

Snack on chips

Many recipes for barbecue snacks are easy to prepare and original in design. One of these dishes is an appetizer served on chips. It has a standard base of chips and cheese, but you can add various ingredients to vary the taste and appearance of the dish. So, to prepare a snack we will need the following products:

• Hard cheese of any kind - two hundred grams.
• Chips, it’s better to take those that are sold in jars.
• One small tomato.
• Three cloves of garlic.
• Dill greens.
• Mayonnaise.

We prepare it correctly and decorate it beautifully

It will take you no more than fifteen minutes to prepare the snack. To do this, we need to rinse and dry the dill well. Peel the garlic and pass through a press.

Grate hard cheese on a grater, preferably finely. Cut the tomato into small cubes. Mix all the products in a deep plate, season with mayonnaise and mix well until smooth.

Spread the resulting mixture onto the chips and sprinkle with herbs.

For a variety of taste, you can add crab sticks or canned corn. The cheese mass should be placed on the chips just before serving. Otherwise, they may simply get wet.

Baked pepper

Simple snacks for barbecue are often one of the most delicious and healthy. This dish falls into that category. In order to prepare it, you need to purchase the following products:

• About one kilogram of bell pepper.
• Three to four tablespoons of tomato paste.
• Two heads of onions.
• Three medium carrots.
• Salt and spices.
• A small amount of clean water.

You can also use any greens to decorate the finished dish.

Recipe

We rinse the bell peppers with cold water and place them whole on a baking sheet covered with parchment paper. Place it in the oven for thirty-five or forty minutes. The temperature should not be too high. 165-170 degrees is enough.

Peel the onions and chop finely. Carrots also need to be washed and peeled. After three it is on a coarse grater. Then fry the onions and carrots in vegetable oil. When the onion begins to become transparent, add water and tomato paste. Cover with a lid and simmer for a few more minutes.

Next, remove the skin from the cooled pepper and cut it into slices. Place in a deep bowl, pour over the prepared tomato sauce and sprinkle with chopped herbs. You can also keep a few fresh peppers. They will also need to be cut into small slices and mixed with baked peppers. The combination of two vegetable flavors turns out to be very original. This barbecue snack is not only tasty, but also very healthy for both adults and children.

You can cook other vegetables in a similar way. For example, zucchini or eggplant. In this case, the vegetables are not pre-baked in the oven. First, you need to cut them into circles or boats and fry them in a frying pan with vegetable oil.

They are considered the most optimal for such a high-calorie dish as meat cooked “smoky.”

Snack from the accordion loaf

It’s hard to imagine going out into nature without a large and noisy company. For such numerous outings, special recipes for barbecue snacks are provided. One of them is a loaf filled with cheese and herbs, the dish is called “Accordion”. It is considered very nourishing, tasty and aromatic, and is convenient to take with you outdoors. To prepare it we will need the following food kit:

• one loaf, you can even take a stale one;
• hard cheese of any kind - 250 grams;
• butter - a package weighing two hundred grams;
• a bunch of parsley and dill;
• large head of garlic.

How to cook a dish

This appetizer is very soft, filling and flavorful. It is quite simple to prepare and is best eaten warm. To do this, we make transverse cuts on the loaf as if we were going to cut ourselves a piece. But you can’t finish the bread completely.

Grate hard cheese on a coarse grater. We peel the garlic cloves and pass them through a press or chop them with a knife.

The butter must be softened at room temperature. It should be soft, but not melted. Mix it with garlic and chopped dill and parsley. Mix everything well.

Then place the loaf on a baking sheet covered with baking foil. Place the prepared oil into the cuts and distribute it evenly. We also sprinkle everything generously with cheese. Wrap the loaf in foil and place in an oven preheated to two hundred degrees. After fifteen minutes, carefully unwrap the foil and leave it in the oven, slightly lowering the baking temperature. As soon as the loaf begins to turn golden brown, you can turn off the oven.

Country salad

One of the most popular and light barbecue snacks is vegetable salads. This snack can be prepared in a matter of minutes. It doesn’t matter where you will be at this moment - at home or in nature. You can prepare a salad from almost all vegetables ripened in your summer cottage. In our case we will need:

• Two fresh large tomatoes.
• Three fresh cucumbers.
• Leaf salad.
• Radish.
• Green onions, dill and parsley.
• Two or three bell peppers.
• Onion head.
• Lemon juice.
• Vegetable oil.
• Salt and pepper.

We wash all the vegetables well with water, dry them and cut them into large pieces. Cut the onion into half rings and finely chop the greens. But lettuce should not be cut with a knife. Contact with metal may result in a bitter taste, which will negatively affect the taste of the vegetable snack. Therefore, lettuce leaves are torn by hand.

Combine all the prepared vegetables in one deep plate, add a little salt and pepper. Sprinkle with lemon juice and mix everything well. If desired, you can add a little unscented olive or sunflower oil.

Instead of lettuce, you can take a small head of Chinese cabbage. This snack is very easy to make. It goes perfectly with a fatty and hearty dish.

The well-known “Caucasian” barbecue appetizer is prepared in a similar way. For it you will need the following vegetable set:

• Two bell peppers.
• Fresh cucumbers - five or six pieces.
• Five cloves of garlic.
• Tomatoes.
• Various greens in large quantities.

Wash tomatoes, bell peppers and cucumbers with water and cut into slices. Mayonnaise sauce plays a key role in this appetizer.

To prepare it, cilantro, parsley, dill and basil are chopped very finely. It is added to mayonnaise along with garlic passed through a press or finely grated. Mix everything very well until a homogeneous mass is obtained.

Then the chopped vegetables are laid out in a circle on a large flat dish, and a bowl of sauce is placed in the center. It is great for vegetables and for barbecue of any type of meat.

We looked at some recipes for barbecue snacks with photos and detailed descriptions.

Barbecue picnics in our country have long been overgrown with various traditions. In addition to an invariably good mood and proper organization, each close-knit group of lovers of outdoor grilled meat has its own barbecue rituals.

One of these well-established habits among the people is setting a light snack table even before starting to cook the meat. It is unlikely that anyone, arriving in nature, choosing a suitable clearing, immediately begins to install a barbecue. First, according to established tradition, you need to set the appetizer table - a kind of “aperitif” before the main meat “blow”. A wide variety of barbecue snacks – pre-prepared and laid out in containers – will come in very handy here. salads, meat, fish, vegetable slices, sandwiches etc.

The logic of this light table is clear: you need to take a break from the road, have a snack, and start a conversation with friends whom you may not have seen for a long time. If the picnic takes place in the summer, it would be a sin not to take advantage of the opportunities this time of year provides. You definitely need to swim, organize outdoor games, just take a walk around the area, and do other summer activities. It’s better to build a fire and start preparing for the barbecue event later.

A snack table is also useful between games: it’s always nice to sit down there when you’re hungry and have a quick snack while waiting for the main course.

Quick vegetable salads

Tomato salad with horseradish

You will need: 2-3 large tomatoes, grated horseradish, egg, half a glass of sour cream, lemon juice, salt.

Wash the tomatoes, cut into circles 2–4 mm thick, and place on a plate. Mix one tablespoon of lemon juice, sour cream, three tablespoons of grated horseradish root. Pour the mixture over the tomatoes. Let them soak in the sauce. Season with salt and garnish with a hard-boiled egg cut into slices.

Fergana style salad

You will need for 5 servings: half a kilo of young white cabbage, 200 g of carrots, 200 g of red bell pepper, onion, grape vinegar, 50 ml of vegetable oil, ground black pepper, salt, sugar.

Peel, rinse, and cut the vegetables into long strips as thin as possible, aiming for the same size cuts for each ingredient. Chop the onion into half rings. Mix everything, sprinkle with sugar and salt. Leave for 20 minutes. Then season the salad with one teaspoon of grape vinegar, vegetable oil, and ground black pepper. Garnish with finely chopped dill or cilantro.

By the way, such a salad can be rolled up in jars for the winter, adding vinegar and oil. Experts testify that it is much more tasty when canned than fresh.

Green salad

You will need for 5 servings: half a kilo of fresh cucumbers, 100 g of green bell pepper, 100 g of green apple; 100 g green onions; a couple of cloves of garlic, lemon, grainy mustard, dill and basil; 50 ml vegetable oil, ground black pepper, salt, sugar.

Wash the cucumbers and apple, peel the skin, cut lengthwise into thin strips. Cut bell pepper into rings. When cutting, adjust the onion feathers to the size of the cucumbers. Mix all.

Prepare vegetable dressing using a blender. Mix garlic, dill, a little green basil, pepper, vegetable oil, one tablespoon of grain mustard, salt, and sugar in a bowl. Squeeze the juice of one lemon there. Grind until smooth. Season the salad with the prepared sauce. Garnish with basil leaves and onion feathers.

Onion salad

This is one of the best salads for barbecue. The sumac spice used in the canonical Turkish version of the recipe can be easily replaced with a mixture of lemon juice and ground red pepper (not hot).

You will need for 5 servings: half a kilo of red onion, 30 g of sumac (a sour burgundy spice, popular in Turkey), 100 g of corn salad, a bunch of parsley, one lemon, salt.

Cut the onions into thin rings (the thinner the better). In a deep bowl, slowly grind the onion, sprinkling with salt. Set aside for a few minutes and let the bitterness come out. Rinse the onion with cold water, add sumac, mix thoroughly. Set aside for 10 minutes and let it brew. Add lettuce leaves, finely chopped parsley, salt, mix well.

Place the finished salad in a lush mound. Finely grate the lemon zest and sprinkle on top before serving. Peel the lemon, cut into slices, and decorate the salad with them.

A complex, quick-cooking salad and a very tasty appetizer for barbecue.

You will need for 5 servings: 100 g of pomegranate seeds, 100 g of carrots, 100 g of cucumbers, 100 g of canned peas and beans, 50 g of canned capers, onion, 50 ml of olive oil, 50 ml of pomegranate juice, fresh mint, basil, salt, ground black pepper.

Boil carrots until half done. Cut into half-centimeter cubes, approximately the size of pomegranate seeds. Cut the peeled cucumbers in the same way. Chop the onion into thin half rings. Mix the vegetables, add peas, beans, capers, half the pomegranate seeds.

Beat the dressing in a blender. Mix olive oil, pomegranate juice, salt, ground black pepper, 10 g each of fresh mint and basil. Season the salad with the prepared mixture.

Place the salad in a mound, garnish with the remaining pomegranate seeds, mint leaves, and basil

Tomato salad with cucumber dressing

You will need for 5 servings: half a kilo of medium-sized strong tomatoes, 200 g of cucumbers, several cloves of garlic, a bunch of parsley, a bunch of cilantro, 100 g of lettuce leaves, 50 g of boneless olives, 50 ml of vegetable oil, salt, ground black pepper.

Cut the tomatoes into circles 1 cm thick. For the dressing, grate the peeled cucumbers on a medium-grain grater. Carefully pour the released juice into a cup, add garlic passed through a press, finely chopped parsley and cilantro, salt and pepper. Mix everything. Cut the olives crosswise into rings.

Line a flat dish with lettuce leaves and place tomato slices on them. Place a tablespoon of cucumber mix on each circle and garnish with olive rings. Drizzle everything with olive oil.

Carrot and prune salad

You will need for 5 servings: 500 g carrots, 250 g prunes, half a glass of sour cream, sugar, salt.

Peel the carrots, wash them, grate them coarsely or chop them into thin strips. Rinse the prunes, immerse in boiling water, set aside for 20 minutes. Then cut in half, remove the seeds, cut into slices. Sugar the prunes with carrots and add salt. Mix everything, transfer to a deep bowl, season with sour cream.

Green salad version 2.0

You will need for 5 servings: 500 g of spinach, 250 g of green onions, 100 g of sorrel, parsley, 50 ml of vegetable oil, one teaspoon of vinegar, a couple of dozen boneless olives, salt.

Wash all the greens (sorrel, spinach, green onions, parsley) thoroughly, chop finely and mix.

Then pour vinegar, salt and season with vegetable oil.

Mix all ingredients and place in a deep bowl.

Garnish with either whole olives or halves. You can cut the olives into rings.

Radish salad

You will need: 200 g of radish, an onion, a bunch of mint, 50 ml of vegetable oil, one tablespoon of lemon juice, salt, ground black pepper.

Wash the radishes, peel them, cut into thin slices. Finely chop the onion into quarter rings. Mix the ingredients, add vegetable oil, lemon juice, salt and pepper.

Beet salad with nuts and onions

You will need: one large beet, two onions, half a glass of walnuts, vegetable oil, salt.

Pre-bake the beets in the oven or boil them. Wait until it cools, then grate it using a coarse grater. Finely chop the onions and fry until transparent. Lightly fry the nuts. Mix all the ingredients of the salad and add salt.

Homemade lecho

You will need for 5 servings: half a kilo of tomatoes, 200 g of red or yellow bell pepper, 200 g of zucchini, 100 g of cherry tomatoes, 50 ml of vegetable oil; a couple of cloves of garlic, a bunch of dill and parsley, salt, sugar, ground black pepper, a couple of buds of dried cloves.

Pass the tomatoes through a meat grinder and then through a sieve. The main task is to remove the skin and seeds. Then boil for 20 minutes in a saucepan, do not close the lid. Periodically, you need to stir the tomato puree so that as much liquid as possible evaporates from it.

Cut off the top of the bell pepper, remove seeds and membranes. Cut into cubes 2 by 2 cm. Add to the tomatoes, boil for an additional 5 minutes.

At the same time, cut the zucchini into disks 1 cm thick. Place in a saucepan, boil with other vegetables for another 10 minutes. Add salt and sugar. Add a couple of clove buds and a pinch of ground black pepper. Wait until it cools down.

Cut cherry tomatoes into halves. Finely chop the dill and parsley. Pass a couple of cloves of garlic through a press. Add chopped herbs, chopped garlic, and cherry tomatoes to the already cooled lecho. Mix everything.

Considering that the lecho will contain a large amount of tomato sauce, it is better to transport it to the barbecue venue in a closed jar

Recipes for appetizers for barbecue of vegetables and mushrooms

In addition to salads, it is quite possible to enjoy something more substantial before the barbecue. Using the recipes below, you can prepare excellent snacks for your birthday barbecue.

Tomatoes with minced rice

You will need for 7-8 tomatoes: 100 g of rice, hard cheese (Dutch), 100 ml of vegetable oil, 2-3 cloves of garlic, a bunch of lettuce, a bunch of dill or parsley, salt.

Wash the tomatoes, dry them, cut off the tops, and carefully scoop out the pulp with a spoon. Mix it with a mixer until you get a homogeneous mass.

Boil the rice almost completely, drain the water, add two tablespoons of vegetable oil, a few tablespoons of the resulting tomato mixture, salt and pepper.

Wash fresh herbs, chop finely, add to the rest of the ingredients. Mix everything, stuff the tomatoes with minced meat. Place them on a deep baking sheet or frying pan. Grease the surface with vegetable oil.

Grate cheese on a coarse grater and sprinkle on tomatoes. Cover them with the cut tops. Dilute the rest of the tomato mass with a small amount of water, add salt, and pour into a frying pan or baking sheet with stuffed tomatoes. Simmer until done in the oven for 20 minutes at 180 degrees Celsius.

Place lettuce leaves on a plate on which the prepared stuffed tomatoes will be served.

Using the same technology, you can use other fillings - chicken and beef liver, boiled meat, poultry, mushrooms, ham, eggs, canned peas or beans.

Potatoes baked with apples and onions

You will need for 5 servings: five large potatoes, a leek, red and white onions, two apples, 50 g of hard cheese, 50 g of walnuts, fresh rosemary, ground red pepper, vegetable oil, salt.

Wash, peel, and boil the potatoes in lightly salted water until tender. Make one longitudinal or several transverse indentations in the potatoes for the filling.

Finely chop the whole onion and fry in vegetable oil. Peel the apples, cut into thin slices, adjust to the size of the indentations on the potatoes. Grate the cheese using a grater and chop the nuts.

Place the potatoes in a baking container, fill with onions and apples, and add salt. Sprinkle the rest of the onions, apples, as well as nuts, cheese, and ground paprika on top. Bake the potatoes for 20 minutes at 180 degrees Celsius. When serving, garnish with rosemary sprigs.

Garlic eggplant

You will need for 5 servings: one and a half kg of eggplant, three cloves of garlic, 150 ml of vegetable oil, three tomatoes, 250-300 g of fresh parsley, salt, ground black pepper.

Cut the washed eggplants lengthwise and remove the seeds. Soak the eggplant halves in cool, slightly salted water for 5-10 minutes. Then remove the core part from them, chop and mix with garlic passed through a press, parsley, salt and pepper, and fry in vegetable oil.

Fill the eggplant halves with the resulting minced meat and place in a saucepan. Cut the tomatoes into slices and add to the eggplants. Simmer until tender over low heat, covered. When serving, decorate with herbs.

You will need: half a kilo of fresh mushrooms, an onion, 50 ml of olive oil, ground black pepper, salt, green onions.

Wash the mushrooms, peel them and cut them into small pieces. Next, simmer them for an hour in their own juice until it evaporates. Let cool. Then finely chop them. At the same time, sauté finely chopped onion in olive oil. Mix, sprinkle with chopped green onions.

A suitable snack for nature - mushroom caviar

Cold meat snacks

When choosing suitable snacks for barbecue, you cannot do without all kinds of sausages, ham, boiled pork and other similar delicacies.

As a side dish for cold appetizers, you can use any fresh or pickled vegetables, fresh herbs, pieces of bread or pita bread. The best sauces for such barbecue snacks are spicy ketchup, spicy mayonnaise, horseradish with vinegar.

Boiled tongue, boiled pork, ham

It is better to carefully clean the cut of the deli meat, then remove the skin and any existing crusts. Cut with a long knife with a narrow blade across the grain. The slices should be thin, even, and approximately the same size.

Fresh or pickled cucumbers, pickled red or white cabbage, and beet salad are best paired with cold meat delicacies. As a sauce - mustard, horseradish with vinegar, other spicy mixtures

Ham rolls with horseradish

You will need: half a kilo of ham, 150 g of horseradish, 200 g of sour cream, lettuce leaves, vinegar, salt.

Grate the horseradish, mix with sour cream, salt, sugar, and season with vinegar. Fill the ham slices with the resulting mixture and roll up. Wrap them in lettuce leaves and place them in deep dishes in rows.

The rolls can be decorated with radish or cucumber circles.

Hungarian minced meat

You will need: half a kilo of beef, 250 g of smoked ham, 100 g of smoked lard, 20 ml of vinegar, two tablespoons of sour cream, salt, ground paprika.

Pass the beef pulp, ham and lard through a meat grinder. Add sour cream, salt, paprika. Knead everything, mold the resulting mass into something like cylinders. Wrap each of them in cellophane, tie the edges, then cook in lightly salted water for two hours.

Cool the finished meat, remove threads and cellophane. When serving, cut into slices.

Sandwich options

Sandwiches are an almost ideal snack before barbecue. They can be made in completely different ways: cold or hot, large and calorific or miniature snack bars.

There is no need to be particularly shy at a picnic - sandwiches can be filled with whatever your soul requires. If you also use ready-made products and canned food, then making sandwiches will take a minimum of time.

Hot sandwiches (lard with cheese)

You will need: half a kilo of bread, 200 g of cheese, lard, ground red pepper.

Cut the bread into equal slices. Place thin strips of lard on them, and pieces of cheese on top. Bake quickly in the oven, sprinkle with ground red pepper.

Hot sandwiches (sausages with cheese)

You will need: half a kilo of bread, 250 g of sausages, smoked sausage cheese, 50 g of butter, a bunch of parsley.

Cut the loaf into 12 slices of approximately equal thickness. Grease everything with butter. Divide the sausage cheese into 24 mugs. Place two cheese slices on each bread slice. Pre-boil the sausages, cut into disks. Arrange them around the cheese on the bread slices. Bake the sandwiches in the oven, garnish with finely chopped parsley.

Hot sandwiches (eggs and cheese)

You will need: for one loaf - 6 hard-boiled eggs, 120 g of Dutch cheese, mayonnaise, sour cream, mustard, butter, fresh parsley, green onions, ground black pepper, salt.

Cut the loaf into slices of equal thickness, remove the crusts around the perimeter of the slices, spread each of them with a thin layer of butter. Finely chop the boiled eggs. A bunch of parsley, chop a few green onions into smaller pieces.

Mix two tablespoons of sour cream, one tablespoon of mayonnaise, a teaspoon of mustard with eggs, onions, parsley, salt and pepper. Mix the resulting mixture well.

Spread the egg mixture evenly onto the buttered loaf slices. Grate the cheese with coarse grains and sprinkle it on the sandwiches.

Bake in the oven on a baking sheet. Pre-lubricate it with oil.

Hot sandwiches (sprats with cheese)

You will need: a loaf of white bread, a jar of sprat, 100 g of butter, 250 g of feta cheese, parsley.

Grind the cheese through a meat grinder and grind well with butter. Spread the resulting mixture onto bread slices, place sprats on top, then bake in the oven.

Garnish the finished sandwiches with finely chopped parsley

Any product is suitable as a filling for sandwiches: any meat, minced meat, sausage, canned meat, fish, fried, salted fish. Sandwiches with boiled eggs, a variety of curds, all kinds of cheeses, vegetables, and fruits are also popular.

Ingredients:

• Eggplants - 4 pcs.
• Cherry tomatoes - 15 pcs.
• Onions - 2-3 pcs.
• Bell pepper - 3-5 pcs.
• Olive oil.
• Greens - 1 large bunch.
• Salt pepper.

What picnic is not accompanied by a hearty meal, the basis of which is certainly aromatic and juicy grilled meat? But even in nature, it’s worth diversifying the menu and serving fresh and light salads for barbecue, which will ideally highlight the taste of meat and help you fully enjoy the meal.

Great addition to a picnic

Picnic salads for barbecue are extremely popular today, because they add variety to the table. Preparing delicious salads for barbecue will not take much time, but will definitely bring pleasure, and waiting for the meat to be ready will not seem so tedious.

In addition, you can chop vegetables in a group or even with children, so everyone will be busy with their work in an atmosphere of cohesion, and the finished result and a set table will be a reward for your efforts.

But what salad goes best with kebabs? The answer to this question depends primarily on personal taste preferences. Of course, salads and barbecue appetizers should be quite light, because the main course is meat, so it is best to prepare them from fresh vegetables and fruits, accompanying everything with aromatic dressing.

Barbecue salad can be made from almost any vegetable, but always juicy, ripe and meaty. In particular, tomato salad is very popular with barbecue, but the best choice is not greenhouse tomatoes, but those grown on a farm, which have retained the warmth of the sun's rays and natural taste. The same applies to cucumbers, onions, eggplants, sweet peppers, etc.

Vegetable salads for barbecue are very juicy, perfectly complement the meat, do not leave behind a feeling of heaviness and are loaded with vitamins.

You should definitely add more aromatic herbs to them: dill, celery, parsley, cilantro, basil - all this will make the meal unforgettable. A light salad for barbecue will help the meat to be digested faster, and the latter will not seem too greasy.

Vegetable snacks are universal, but you can make a simple salad for barbecue by chopping vegetables and seasoning them, or you can approach the process more thoroughly and bake the ingredients, marinate, fry, etc.

A cold salad is usually served while the kebab is being prepared, so that guests do not suffer from hunger and impatience while waiting for the main course; and warm or hot snacks can be served along with meat. The latest salads are also ideal for barbecuing outdoors in the cold season, they will help you warm up and satisfy your hunger faster.

The choice of salads suitable for barbecue also depends on the type of meat. Beef or chicken kebabs can be complemented with salads with mushrooms. But for pork kebab, you can make a salad with the addition of fruits (apples, pineapples, oranges), whose sweet and sour taste is ideal for this meat.

Recipes for salads for barbecue are very diverse, and among them you can always choose a dish that best suits the tastes of the company.

Preparation

The simplest recipes for salads for barbecue involve simply chopping selected vegetables, served with dressing. But a much more interesting and tastier appetizer made from baked vegetables, such as eggplant salad, which goes perfectly with lamb or beef kebab.

1. Rinse all vegetables thoroughly. Peel the onion and leave the rest whole. Dry them with a paper towel, then carefully prick them onto skewers and place them on a preheated grill.
2. While the vegetables are baking, the skewers with them should be constantly turned over until a golden brown crust appears.
3. Remove the finished vegetables from the grill, cool slightly and remove the skewers. After this, remove the skin from all the vegetables, cut the pulp into large pieces (cherries can be left whole or cut in half) and put in a deep salad bowl.
4. Chop the greens. The more of it, the better. For lamb or pork kebab, cilantro, parsley or basil are good, and for beef and chicken - dill, green onions, and celery.
5. Place the greens on top of the baked vegetables, drizzle with olive oil, add salt and freshly ground black pepper to taste. Mix everything thoroughly but gently, then cover with a lid and place in a warm place to keep it warm.

Serve the salad with the finished kebab; when serving, you can use the idea from the photo.

Options

Recipes for delicious salads for pork shish kebab always contain sweet and sour ingredients, since with their help the taste of this meat is fully revealed. For example, you can make a juicy, very fresh and original cabbage salad with grapefruit and radishes.

1. To do this, you will need to finely chop the Chinese cabbage, finely chop several fresh radishes, and cut the pulp of a peeled grapefruit or large orange into medium slices.
2. Combine everything in a salad bowl, top with a dressing mixed from vegetable oil, wine vinegar and the juice left over from the grapefruit.
3. Add salt to taste, sprinkle generously with freshly ground black pepper and stir vigorously.
4. Sprinkle the appetizer with chopped green onions on top.

Simple salads for barbecue are easy to prepare, even without using recipes with photos. For example, it’s easy and quick to make a universal appetizer of tomatoes and pickled onions.

1. Cut several purple onions into half rings, scald with boiling water, then pour in a marinade of apple cider vinegar and water (1:1), sunflower oil, sugar and salt.
2. After 1.5-2 hours, coarsely chop the fleshy tomatoes, place them on a flat plate covered with lettuce leaves, sprinkle generously with chopped herbs and cover with pickled onions.

Barbecue salad recipes can be quite simple. For example, you can finely chop a couple of fresh cucumbers and one pickled one, chop the onion, lightly knead it with salt, add green peas from a jar, mix everything well and serve immediately.

You can prepare original salads for a birthday barbecue, serving them impressively on a bed of greens, and simple vegetable cuts are suitable for a country picnic. You can add spicy ingredients to snacks (chili, Korean carrots, etc.), as well as boiled vegetables (beans, broccoli) and mushrooms. In any case, all guests will remain full and satisfied, and the owner will be awarded the title “King of Barbecue.”

It's hard to imagine summer trips to nature without barbecue. Shish kebab cooked over a fire is not just food, it is a real ritual that brings no less pleasure than its result. But, as you know, appetizers also play an equally important role in this action, which highlight and complement the taste of fried meat. Vegetables, bread products and even fruits can serve as snacks. There are many recipes for such snacks, some are quite simple and easy to prepare on the go, others require more attention.

Quickly and tastefully

Pickled onion

Recipe 1 (20 minutes)

If you only have 15-20 minutes left for marinating, then use this recipe.

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

Pour boiling water over pre-chopped onion rings and then immediately plunge into cold water. Dissolve sugar in a small amount of hot water and add to the onion along with vinegar. After 15 minutes, the pickled onions can be served. Pickled onions can also be prepared in apple cider vinegar instead of wine, keeping the same proportions.

Pickled onion

Recipe 2 (40 minutes)

♦ Onions - 3 medium-sized pieces (about 250 g)♦ Cold water - 250 ml♦ Vinegar 9% - 70 g (7 tbsp.)♦ Sugar – 50 g (3 tbsp)♦ Salt - 10 - 15 g (0.5 tbsp.)♦ Greens to taste and optional

Make the marinade: mix sugar, salt, vinegar with water. Please note that there is no need to boil the marinade. You can take the water for the marinade already boiled or just chilled drinking water.Chop the onion that we will pickle the way you like. I usually chop it into half rings.Place it in a jar or other container convenient for you and fill it with marinade. When you have marinated the onions in vinegar, put the container in the cold for 30 minutes. Our onions are quickly marinated there, and they can already be served!

Pickled onion

Recipe 3 (40 minutes)

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

Mix everything well and pour onion so that the marinade completely covers it. The pickled onions will be ready quickly - only about 30 minutes until they cool to room temperature.

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

Wash the greens and green onions. Chop finely. The more different greens, the better.Grate hard cheese on a coarse grater.Grease lavash with mayonnaise.Sprinkle herbs and green onions on top. Sprinkle cheese on top.Roll the pita bread into a roll. Cut the lavash roll with herbs into 6-8 pieces. So make rolls from all the pita breads.

Salad side dish

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

Peel, wash and grate the carrots on a coarse grater.Shred the cabbage. Sprinkle with salt and rub lightly.Peel and wash the onion, cut into half rings.Peel and wash the green radish, grate on a coarse grater.Wash the tomatoes and cut into slices. Wash the greens and chop finely.Combine all ingredients in a bowl. Mix. Season with salt and 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♦ Carrots in Korean♦ Garlic ♦ Sunflower oil♦ Fine salt

Wash the zucchini, peel it, cut it into rings and fry in vegetable oil.Cut the pickled cucumbers into rings.Peel the garlic and squeeze it out using a garlic press.Combine peas, carrots, cucumbers and zucchini. Then add salt to taste and mix.

Thorough preparation

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

We wash the eggplants under running water, then cut them into slices about 1 cm thick. Add some salt and leave to stand for at least half an hour so that all the bitterness comes out. Then we wash the eggplants. Next they need to be fried. Cut the hot fried eggplant slices into 4 pieces. Next, take the tomatoes, rinse them under water, cut out the bases of the stalks and cut the tomatoes into large slices. We wash the greens under water, dry and chop. You can use greens to your taste. To the greens 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 some salt and mix. Let the light snack brew. Serve the finished appetizer with lavash.

Salad with champignons

♦ 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 g

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

Adjika is an Abkhazian savory snack that has become popular with many Russian housewives. This is an adapted recipe for adjika sauce.

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

Peel the garlic, sweet and bitter peppers, wash them.Peel the skins off the eggplants. Cut into slices. Wash and cut the tomatoes.Now let's pass all the vegetables through a 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 garlic, passed through a garlic press♦ 1 tbsp. a spoonful of ground red pepper.

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

♦ Beans - 150 g ♦ Pickled cucumbers - 1 piece♦ Apple - 1 pc. ♦ Onions - 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 the beans, wash them, put them in a cauldron, and cover with cold water. Soak the beans for 6-10 hours. Place the cauldron on the fire (do not change the water). Bring to a boil over low heat, cook for 1 hour. Then add salt (0.5 teaspoon of salt) and cook in salted water until tender (about 30-50 minutes), cool.Place the chicken egg in a casserole and cover with cold water. Place the cauldron on the fire and bring to a boil. Cook over medium heat for 10 minutes. Drain the boiling water, pour cold water over the egg and cool.Peel the onion, wash and cut into cubes. Cut the pickled cucumber into cubes.Wash the apple, divide into 4 parts. Cut out the core, peel, and cut into cubes.Wash the parsley and chop finely.Peel the chicken egg and cut into cubes.Place the beans in a bowl. Add diced pickled cucumber, apple, chopped onion, egg, mustard, salt, pepper, add parsley to taste.Season the bean salad with cucumbers and apples with sour cream, mix thoroughly.

♦ Large size zucchini - 2-3 pieces♦ Mozzarella - 1/3 tbsp♦ Egg – 1 pc. ♦ Panko bread crumbs - 1/3 tbsp♦ Grated Parmesan cheese - 1/4 tbsp♦ Salt - to taste♦ Ground black pepper - to taste♦ Olive oil for dressing

Preheat the oven to 200 degrees.We clean the zucchini and cut them into rings several centimeters thick. Using a knife, carefully cut out the core to make some kind of cup for the cheese. This must be done carefully so that the hole does not end up through (we don’t need zucchini bagels).Pepper and salt the cut out cavity of the zucchini, take the mozzarella slices and place them tightly in the “cup”.Pour panko bread crumbs and parmesan cheese into a bowl and mix them together.Beat the egg in a separate container. Gently dip the stuffed zucchini into the egg, then into the crumbs and cheese mixture until it sticks well to the surface. Don't worry if the breading doesn't stick to the smooth sides of the squash, it's not that important. It is much more important that it covers the top and bottom.Lightly grease the baking sheet with oil to prevent the zucchini from burning. You can also use special baking paper. Bake the appetizer for 15 minutes; a nice golden color should appear in the last few minutes. If it appears, the appetizer is ready!This appetizer is best served chilled with kebabs.

We cook on the spot

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

The pepper is baked over coals for 15-20 minutes, then put it in a regular plastic bag and let cool.For the dressing, mix vinegar, oil, garlic (which must first be passed through a press), as well as chopped herbs.Once the pepper has cooled well, we clean it from seeds and skin. Then we cut our pepper into strips (try to keep the strips approximately the same in width).Now add the dressing, and if you wish, you can add salt and ground 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 tbsp.

Wash the spinach leaves, chop the walnuts and chop the strawberries. Cut the strawberries into several parts if the berries are large. If it's small, you can cut it in half.In a large bowl, combine strawberries, spinach and nuts.We combine all the ingredients intended for dressing and mix them thoroughly.The dressing can be stored in the refrigerator until serving. Just before eating, pour it over the salad and mix well.From the outside it may seem that preparing such a salad in nature is problematic, but this is not so. You can prepare and cut the ingredients at home, and we also prepare the dressing at home. In nature, all that remains is to dress the salad and enjoy the wonderful taste.

♦ head lettuce - 1 fork♦ 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 seeds - 2 tbsp.

Wash the strawberries thoroughly and cut into slices. For cooking, it is better to take firm, unripe strawberries.Wash the lettuce leaves and dry it - I use paper towels. Let's pick the salad with our hands.Wash the green onions and spinach. Let's dry it a little. It is advisable to take green onions with white feathers.Finely chop the onion and spinach.Mix low-fat sour cream, milk, sugar, poppy seeds and white wine vinegar in a jar or airtight container. Close the jar with a lid and shake well.Mix the prepared lettuce, spinach, strawberries and onions in a salad bowl.Pour the prepared sour cream and poppy seed sauce over the salad and mix well.

♦ ripe tomatoes - 0.4 kg♦ green onions - 2-3 stalks♦ dill - a small bunch of greens♦ parsley - a small bunch♦ garlic - 2 teeth. ♦ ground cumin - 1/4 tsp.♦ lemon zest - 1/2 tsp.♦ curry - 2 pinches♦ wine vinegar - 1 tbsp.♦ 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 do come across somewhat watery tomatoes, you need to cut out the core, otherwise there will be too much juice in the salad. Cut the pulp into small cubes.Wash the dill, onion and parsley, chop them finely and mix. Grate the lemon zest on a fine grater, chop the garlic very finely (you can also grate it).Mix wine vinegar and olive oil in a separate bowl, whisk thoroughly so that both liquids are thoroughly mixed.Pour all the necessary spices into the tomatoes, add herbs, garlic and lemon zest, mix well.Pour the vinegar and oil dressing into the salad and mix everything again. Salad ready.

♦ Eggplant - 1-2 pcs♦ Red tomatoes - 3-5 pcs.♦ Bell pepper - 2-4 pcs.♦ Hot pepper - 1-2 pcs.♦ Garlic - 3-4 teeth.♦ Onion (optional) - 1-2 pcs.♦ Cilantro - 0.5 bunch♦ Rayhon - 0.5 bunches♦ Mint - 0.5 bunch

In a large bowl, prepare fairly salty cold water. Place in the refrigerator to make the water even colder.Wash the vegetables. Cut off the edges of the eggplants. Thread the eggplants onto skewers. Place the remaining vegetables on the grill.A few cloves of garlic, crush them with the flat of a knife and chop.Finely chop the herbs - cilantro, raichon and a little mint.If using white long or purple onions, cut them into small cubes.Bake the eggplants over very hot coals. Readiness is determined by the skin of the 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 capsicum.Take some cold salt water.After roasting, dip the vegetables in this water and peel them directly in the water.Then finely chop the eggplants. Peel the peppers, cut into 1 cm cubes. Finely chop the tomatoes. Remove seeds and skin from green capsicums. After removing the seeds from it, chop it. Mix everything.

♦ chopped Chinese cabbage - 6 tbsp. ♦large grapefruit - 2 pcs. ♦ small radishes - 5-6 pcs. ♦ green onions - 1-2 stalks

For refueling: ♦Cold pressed olive oil - 2 tbsp. ♦wine vinegar - 2 tbsp. ♦ground black pepper - to taste ♦sea ​​salt - to taste

Place the chopped Chinese cabbage on a plate and start chopping the grapefruit. It is necessary to cut off the peel from the fruit, then cut it into several sectors, remove the core and seeds. After this, we cut each sector into several parts so that we get pieces the size of a dice.Wash the radishes and finely chop them into cubes. Place in a plate with grapefruit and stir.Wash the green onions and chop them finely. Mix all the dressing ingredients except the onion. Before serving, pour the dressing over the salad and toss, then sprinkle with green onions.

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

♦ Red onion (cut into rings) - 3 pcs. (approximately 450 g)♦ Small young potatoes (cut into halves) - 700 gr♦ Thyme, fresh leaves - 2 tsp.♦ Extra virgin olive oil♦ Salt - to taste♦ Ground black 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 heat.Place onion rings on skewers and lightly drizzle with oil. In another bowl, toss the potatoes with the thyme and a little oil. Add salt and pepper to taste, stir. Thread the potatoes onto skewers as well.Grill potatoes and onions until soft, about 15 to 20 minutes.Meanwhile, in a large bowl, whisk together mustard, vinegar and 6 tablespoons olive oil and add salt and pepper to taste.Remove the prepared vegetables from the skewers and let cool slightly. Coarsely chop the onion and place in a bowl with the dressing, add potatoes and herbs there, add salt and pepper to taste, mix well and serve the salad immediately.