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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. At the same time, turn the pepper.
  5. 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.
  6. Shake out the peppers and tomatoes from the peel – just pull it slightly and it will peel off easily.
  7. Further, all vegetables must be chopped in a blender or food processor along with the released juice.
  8. In the process of chopping, add fresh garlic and dill.
  9. 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.
  10. If you need to store for a long time, then pour boiling squash caviar into prepared jars and immediately roll-up.
  11. 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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