"Fragrant sauté - denial of fullness." This motto can support people who are struggling with excess weight, or simply care about their health. According to a good recipe, vegetable sauté is really capable of not only being useful and low-calorie, but also becoming a culinary masterpiece on every table.

Classic vegetable saute

The right sauté is when each element plays its own solo part.

  1. The first law of a harmonious dish is the same slicing of vegetables.
  2. The second law is the sequence of heat treatment of products with different textures.
  3. The third law is the separation of frying and stewing processes.

Ingredients:

  • eggplant - 1 piece;
  • zucchini - 1 piece;
  • carrots - 1 piece;
  • onions - 2 pieces;
  • sweet pepper - 2 pieces;
  • bitter pepper - 1 piece;
  • tomatoes - 5 pieces;
  • garlic, salt, olive herbs, olive oil, herbs.

 

Where do we start and how to move towards the result:

  1. We clean the eggplants and zucchini and cut them into cubes (1.5x1.5 cm) together with carrots, onions and sweet pepper.
  2. Cut the tomatoes into middle parts. We clear peppers from seeds and chop them as finely as possible, then mix with tomatoes. Grind greens separately.
  3. We proceed to sequential frying. First of all, in a cauldron with a small amount of olive oil, fry the carrots. Then comes the turn of the onion, which together with the carrots will create a golden background.
  4. The next step is the introduction of frying zucchini and eggplant, which can be added at the same time. Both ingredients will begin to actively absorb oil, so after mixing and frying it is better to add a couple more tablespoons of olive oil.
  5. At the very end, we fall asleep sweet pepper, which is fried the fastest. A complete frying cycle is about 20 minutes.
  6. It is better to salt after completion of the roasting process, as vegetables react to salt by returning moisture. At the same time, we introduce tomatoes with hot peppers and mix everything thoroughly.
  7. Next, we start the extinguishing process, closing the cauldron with a lid, and let the mixture simmer for about 5 minutes. Keep vegetables under the lid longer makes no sense, as foods can lose their shape and taste.
  8. By the time the vegetables have given up their moisture, we introduce black pepper, Provence herbs, garlic and fresh herbs. All interfere to a homogeneous mass on fire without a lid for no more than 2 minutes.

If all the steps are completed correctly, then the sauté will turn out to be not only tasty, but surprisingly picturesque. It will be able to bring the atmosphere of festive food to any everyday dinner.

Winter harvest recipe

The secret to sauté - a properly preserved and cold dish will be tastier than freshly prepared and hot appetizers.

How many refined foods to prepare:

  • eggplant 1 kg;
  • zucchini 1 kg;
  • carrots 500 g;
  • Bulgarian pepper 500 g;
  • onions 250 g;
  • tomatoes 500 g (in the absence it is permissible to use tomato paste - 70 g);
  • salt and sugar to taste;
  • vegetable oil;
  • 6% vinegar for preservation.

The golden rule is not to upset the proportions of the components.

If you want to cook more or less, then simply increase / decrease the weight of the products in proportion to the basic recipe.

 

Successive steps:

  1. We cut all the vegetables into medium squares. A pan with a little oil is warmed up.
  2. On high heat, the onion is fried to a specific golden color. After the fire is reduced to an average level, carrots are added to the roasting. A couple of minutes with constant stirring, the mixture is prepared. Then add a couple of tablespoons of oil, reduce the fire to a minimum, cover the frypot with a lid and pass for 10-15 minutes.
  3. At the end we introduce eggplant and zucchini. Salt so that they settle and begin to secrete juice. We increase the fire to the middle of the power. After 10 minutes, add the bell pepper, close the lid and simmer.
  4. After 15 minutes, actively mix all the vegetables with tomato paste and tomatoes and simmer for about 20 minutes. The readiness of vegetables is best regulated according to one’s taste.
  5. If the taste and degree of stewing are satisfied, add one and a half tablespoons of salt and sugar, as well as 2 tablespoons of apple cider vinegar. The final quenching time is 5 minutes.
  6. We put the ready sauté into clean cans washed with soda to the level of narrowing to the neck (“shoulders” of the can). We cover with lids and set the canned food in a container with water (the level is not higher than the middle of the can). We begin to heat the water and after boiling it withstands sterilization for 20 minutes.
  7. At the end of the process, the cans are rolled up with a canning key, turned over and covered with a warm towel until completely cooled.

For winter, store sautéed vegetables in glass jars in a cool place. Vinegar and good sterilization will not allow the "explosion" of canned food.

With chicken in the oven

Greek recipe with herbs and vegetables soaked in baked chicken juice.

You will need:

  • chicken weighing about 1,500 g;
  • medium squash;
  • medium eggplant;
  • 3-4 tomatoes;
  • 3 medium raw peeled potatoes;
  • large onion;
  • one bell pepper;
  • 1 tbsp. spoon of dried basil (it is permissible to replace parsley or cilantro)
  • head of garlic (8-9 teeth);
  • a bunch of fresh parsley;
  • salt, black pepper hammers and peas.

 

Steps:

  1. We put the gutted chicken on the board and through the film we beat off the joints on the legs and wings to a uniform thickness of the meat layer.
  2. We make a marinade, mixing olive oil, dry basil and chopped garlic in a glass. Salt and pepper a little. Rub the marinade over the entire surface of the bird. Leave to soak for 30-40 minutes.
  3. We prepare baking utensils - a small baking sheet or a heat-resistant glass bowl (with a volume of at least 3 liters). Lubricate the bottom with a brush soaked in olive oil. Turn on the oven for heating.
  4. We cut all the vegetables with identical plates about 0.7 mm thick and sequentially lay them in layers in a prepared baking dish.

The procedure for cutting and stacking:

  • zucchini (young with peel) - the base layer;
  • potatoes - the second layer;
  • washed, a whole bunch of parsley and 3-4 not chopped cloves of garlic - are laid out on a potato along with several peas of black pepper;
  • eggplant (if young, you can not remove the skin) - the third layer;
  • tomatoes - the fourth layer;
  • bell pepper (rings) - the fifth layer;
  • onions (half rings) - the last sixth layer.

Each layer can be slightly salted, but use no more than a small pinch, as marinated chicken will be placed on top of the vegetables, which will give saturated juice.

If the time of cutting and laying vegetables took from 30 to 40 minutes, then the marinade has already finished soaking chicken meat. The bird can be laid on top of vegetables and sent to the oven.

Chicken with eggplant and zucchini is cooked at a temperature of 180 degrees for 50-60 minutes.

Such a spectacular, bright dish can be served immediately.

Hungarian zucchini and eggplant sauté

A quick recipe for vegetables with meat with a beautiful serving

  • 4 zucchini zucchini with a diameter of about 20 ml;
  • one eggplant;
  • one zucchini;
  • one peeled potato;
  • large carrots;
  • four cherry tomatoes (or one large seasonal tomato);
  • 2 bay leaves;
  • a bunch of dill (or basil, parsley);
  • 40 grams of tomato paste;
  • 500 grams of canned venison;
  • small onion.

 

Cooking process

  1. Cut the carrots and onions into small cubes and fry them in a pan with vegetable oil.
  2. Potatoes in small squares, add to onions and carrots.
  3. Cut cubes from zucchini and eggplant, observing the size. Add to the vegetables in a pan, mix.
  4. We cut venison and combine with tomato paste with vegetables.
  5. Add chopped dill and bay leaf, salt and pepper to your sauté to your taste. Stew for 10 minutes.
  6. In the remaining four zucchini, cut out the curly cap with an asterisk or a simple circle. Remove the pulp with a teaspoon.
  7. We start zucchini with vegetable sauté and decorate with a sprig of dill or basil.

Vegetable green “barrels” with venison can be served as an independent dish.

It is interesting:what to cook from turnips

Cooking in a slow cooker

Real saute in its own juice is ideal for athletes.

Ingredients:

  • tomatoes average 8 pieces;
  • shallots large bunch;
  • 3 medium eggplant;
  • 3 medium peeled carrots;
  • 3 bell peppers;
  • a bunch of basil and a bunch of cilantro;
  • salt - 2 tsp;
  • sugar - one tsp;
  • a few peas of black pepper.

 

Sequence:

  1. All vegetables are cut into slices about a centimeter (old eggplant should be peeled, perhaps they have accumulated solanine in the skin).
  2. Tomatoes will start and finish laying, so it is better to divide them into 2 parts. On the bottom of the multicooker bowl greased with vegetable oil, lay out in layers:
  • Tomatoes
  • half shallot with white portion;
  • eggplant;
  • carrot;
  • bell pepper;
  • chopped greens (basil and cilantro);
  • the second part of tomatoes;
  • remaining shallots.

Ready laying is sprinkled with salt, sugar and sprinkled with vegetable oil.
The slow cooker will turn on the quenching mode. It turns out a fragrant and light dish.
Vegetable saute in a slow cooker is a quick and easy way to cook, which can be mastered by housewives who are far from cooking.

Vegetarians and fans of a healthy lifestyle probably know the secret of sauté - on the second day, a cold dish completes the process of exchanging vegetable juices and becomes richer and tastier.

How to make on the grill

Sautéed baked vegetables will be a decoration for any picnic.

What is needed based on 6 people:

  • large eggplant 3 pieces;
  • Bulgarian pepper 3 pieces;
  • large tomatoes 6 pieces;
  • greens (parsley, basil);
  • garlic;
  • a mixture of three types of pepper;
  • one lemon;
  • olive oil 50 ml.

 

How to cook:

  1. We put eggplant, bell pepper and tomatoes on skewers, and then fry them over hot coals, constantly turning them over so that all sides are fried, but not burned. Special attention to tomatoes. They can soften and fall off the skewer.
  2. It is important not to overcook vegetables until black.
  3. From fried vegetables, remove the burnt skin, cut into large pieces so that the baked pulp retains its shape.
  4. In a large salad room, we often mix chopped vegetables, finely chopped parsley and basil, half lemon juice and garlic.
  5. To taste, salt and a mixture of different types of hot pepper are added.
  6. Sprinkle with olive oil and mix.

The fantastic taste of charcoal-cooked vegetables will be the best side dish for meat kebabs and especially fish.

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