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.
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