Saute Vegetables

by Editorial Staff

The summer and autumn abundance of vegetables is so pleasing to the eye with its brightness and variety that it inspires for culinary “feats” and here the recipe for the setting of vegetables comes in handy. A dish in which all vegetables are combined, saturated with juices and flavours of each other, but at the same time retain their shape and colour – this is a saute recipe for which we bring to your attention.

Cook: 50

Serving: 6

Ingredients

  • Eggplant – 300 g
  • Zucchini – 300 g
  • Sweet pepper – 200 g
  • Carrots – 2 PCs.
  • Tomatoes – 2 PCs.
  • Bulbs – 1 PC.
  • Garlic – 4 cloves
  • Salt – 3-4 teaspoon
  • Vegetable oil – 60-80 g

Direction

  1. Rinse the eggplants, peel, cut into slices 5-7 mm thick.
  2. Salt the eggplants (2 teaspoons of salt) and leave for 10-15 minutes to remove the bitterness.
  3. Preheat a frying pan, pour in vegetable oil (2-3 tbsp). Put the eggplants in hot oil (in one layer) and fry on both sides (2-3 minutes each), over medium heat. If all the eggplants do not fit into the pan at once, fry them in portions, adding (if necessary) 0.5 tablespoon before each portion. Spoons of oil.
  4. Wash and peel young zucchini. Wash large zucchini, peel and remove seeds. Then cut the zucchini into slices or slices 5-7 mm thick, sprinkle with salt (0.5 teaspoon). And you can fry right away.
  5. If necessary, add vegetable oil to the pan (0.5-1 tbsp). Fry the zucchini on both sides (2-3 minutes each) over medium heat. Also, if necessary, you can fry the zucchini in portions, adding 0.5 tbsp of oil.
  6. Wash the pepper, remove the seed part, cut into circles.
  7. Add vegetable oil to the pan, if necessary (about 1 tablespoon). Fry the peppers on both sides until golden brown (1-2 minutes) over medium heat. You can also fry in portions.
  8. Peel the carrots, wash and cut into thin slices.
  9. If necessary, add vegetable oil (0.5 tablespoons) to the pan. Fry the carrots, stirring occasionally, over medium heat for 1-2 minutes.
  10. Wash the tomatoes, cut across into slices 0.5-0.7 mm thick, salt (0.5 teaspoon. Spoons).
  11. If necessary, top up with 0.5 tbsp of oil. Fry the tomatoes on both sides (1 minute each).
  12. Peel, wash and finely chop the onion.
  13. If necessary, add 1 tablespoon. Again to the pan. A spoon of oil. Fry the onion, stirring occasionally (1-2 minutes).
  14. Peel and chop the garlic.
  15. Gently mix the prepared vegetables in a bowl, sprinkle with chopped garlic and transfer to a cauldron. If necessary, you can add salt.
  16. Bring vegetables to a boil. Reduce heat. Saute vegetables until tender (15-20 minutes) over low heat, covered.
  17. Garnish with herbs when serving.

Enjoy your meal!

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