Vegetable Caviar (squash) without Hassle
by Editorial Staff
All vegetables are baked in the oven, no need to stand at the stove … You just need to stir 1-2 times and that’s it. Easy, simple, and delicious!
Servings: 12
Cook: 2 hours 40 mins
Ingredients
- Medium zucchini – 2 pcs. (400-500 g)
- Onions – 2-3 pcs. (200-250 g)
- Carrots – 3 pcs. (200-250 g)
- Sweet pepper – 4-5 pcs. (500-600 g)
- Tomatoes – 400-500 g
- Salt to taste
- Pepper to taste
- Garlic – 5 cloves (20 g)
- Vegetable oil – 3-4 tbsp (50 g)
- Dill greens – to taste
Directions
- Wash, peel, cut vegetables at random (carrots – into circles, onions – into rings). Pepper to remove seeds, cut out the place of the stalk in tomatoes.
- We spread the vegetables in a deep form in the following sequence: onions, carrots, zucchini. Drizzle with vegetable oil, salt a little. Put whole peppers and tomatoes on top.
- We bake in the oven at 190 degrees for an hour and a half. Mix the vegetables during the baking process. Move the pepper and tomatoes to the side, and stir the vegetables with a spoon from bottom to top.
- At the same time, turn the pepper.
- We bake vegetables until tender. Let them lightly “tan” the top, this will give the caviar a special taste.
Let the prepared vegetables stand in the turned-off oven for 20 minutes. - Shake out the peppers and tomatoes from the peel – just pull it slightly and it will peel off easily.
- Further, all vegetables must be chopped in a blender or food processor along with the released juice.
- In the process of chopping, add fresh garlic and dill.
- Pour the prepared caviar into a saucepan, add salt and pepper to taste. Bring the squash caviar to a boil and pour into jars, cool. This is a non-storage option for squash caviar.
- If you need to store for a long time, then pour boiling squash caviar into prepared jars and immediately roll-up.
- The second version of the same caviar – in slices and with fresh tomatoes. In this case, we bake all the vegetables, except for tomatoes and garlic, then chop everything with a knife, squeeze the garlic through a press, finely chop the dill, salt, and pepper to taste. It is very tasty, but such caviar does not last long.
We loved both varieties of squash caviar!
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