Despite common misconceptions, the saute does not need to be cooked in tomato sauce and poured over cans, harvested for future use. The title "saute" can be worn by any vegetable dish, the ingredients of which slowly languished in a sauté pan over a small fire, in the same tomato sauce or simply in their own juice. On how to prepare a saute for the most delicious recipes, read on.
Recipe for sautéed zucchini and eggplant
A mixture of fried squash, eggplants, tomatoes and onions in classic cuisine is commonly called ratatouille . Vegetables can be ground in any way, and then brought to the preparedness in the oven or stew. We will adopt the second variation.
Ingredients:
- sweet pepper - 460 g;
- tomatoes - 510 g;
- zucchini - 340 g;
- purple onion - 90 g;
- garlic teeth - 5 pcs .;
- thyme branches - 3 pcs .;
- eggplant - 310 g;
- pinch of dried oregano.
Preparation
Remove the seed box from the sweet pepper and chop the fetal walls. Cut the eggplant into cubes, generously season with salt and leave for half an hour to get rid of unnecessary bitterness. Before cooking, rinse and dry the pieces. On cubes of the same size, divide the zucchini. Chop the tomato peel and dip the fruits into boiling water. Blanch the vegetable for about a minute, and then peel and cut the flesh in any convenient way. Chop onion, and garlic cloves in a mortar or on a cutting board, seasoning with a pinch of large sea salt.
Pour into the saucepan of olive oil and let it warm up, after which, fry onions with pepper and eggplant about 2-3 minutes, then put pieces of zucchini and tomatoes. Season the dish with thyme and oregano. Simmer the vegetables on low heat for about 20 minutes, remembering to stir.
If desired, the recipe of the saute can be adapted for cooking in the multivarquet: first heat the oil in the bowl and fry the first batch of vegetables on the "Bake", and after adding zucchini and tomatoes go to "Quenching" and tomato the dish for about half an hour.
Summer sauces from zucchini - recipe
Ingredients:
- sweet pepper - 340 g;
- zucchini - 670 g;
- olive oil - 15 ml;
- garlic teeth - 3 pieces;
- sweet onion - 210 g;
- leaves of thyme and rosemary, dried basil - 1 teaspoon;
- a peel of one lemon.
Preparation
Cut all the vegetables arbitrarily, save them in olive oil, then pour into the saucepan half a cup of water and add the sauteed herring, herb and garlic salt. Taste the ingredients 10-15 minutes or until soft, completely evaporating the moisture.