Vegetable saute: what are the recipes and cooking

When the summer-autumn period comes, and various vegetables appear in abundance on the tables, many housewives try to prepare dishes with similar ingredients.Especially popular vegetable stew, because it is easy to prepare. Even a very experienced hostess will cope with it, it will take a little time, and the result will be divinely tasty.

There are many different cooking options for such a dish, as it may include a variety of ingredients.

Vegetable saute is an exquisite dish that differs in a special way of cooking. The main components, on which the hostess chose, can be roasted in a frying pan or in a skillet.

Initially, cooks in the process of frying vegetables did not mix them with a spatula, but directly shake the container in which the dish is prepared. Hence, such a dish got its name “saute” (it translates from French as “jump”).

This method of preparation provides vegetable sauté juiciness, because the vegetables are not damaged in the mixing process, which means they contain a large amount of juice.

This dish is prepared fairly quickly, and you need to make sure that the pan was well heated and the fire was great.

The total caloric content of such a dish can be calculated from the ingredients that you use in the cooking process. Calories are calculated per 100 grams of various components:

• eggplant contains 240 kcal;
• in carrot there is 64 kcal;
• tomato differs 95 kcal;
• onions contain 123 kcal;
• Sweet pepper is characterized by 156.6 kcal.

The most high-calorie product is a vegetable or olive oil, its caloric content reaches 899 calories.

The main components of this dish are eggplants, sweet peppers, onions and tomatoes. Depending on the recipe, carrots or zucchini may also be present. In addition, many housewives prefer to add a variety of spices, such as pepper or ground, bay leaf, parsley or garlic.

Preparation of products is the right choice of ingredients - it must be ripe vegetables, on which there are no signs of damage or spoilage. Stop your choice on medium-sized fruits, especially for eggplants. Compliance with this recommendation will allow you to purchase eggplants with a minimum number of seeds.

All vegetables should be thoroughly washed under running water. Bulgarian pepper must be cleared of seeds and stalk.

Since eggplants are part of the vegetable stew, they can add bitterness to the dish. To get rid of this drawback, chopped eggplants must be thoroughly sprinkled with salt and leave to stand for 10-15 minutes. During this time, they will empty the juice, and with it the bitterness inherent in these fruits will disappear. After this time, the eggplant pieces should be lightly pressed and rinsed under the tap.

It is recommended to cut the tomatoes immediately before use, so that they, on the contrary, do not let the juice in, and keep it in the process of cooking.

In addition to vegetables, it is necessary to acquire a special capacity for the preparation of such a dish. Ideally, you need to take a frying pan or saucepan with a handle and thick walls. In this case, many housewives prefer to use cast-iron kitchen utensils.

Consider the most popular recipes for cooking a sauté of various vegetables.

For cooking vegetable saute in the classical scheme you will need:

• 4 eggplants;
• 1 onion;
• 2 carrots;
• 2 sweet peppers;
• 4 tomatoes;
• 3-4 cloves of garlic;
• olive oil;
• parsley, salt.

Consider step by step the cooking process.

• Eggplants are cut into slices 5 millimeters thick.
• Peel onions, sweet peppers and tomatoes. In order not to bother with the peel of tomatoes for a long time, it is recommended to pour boiling water over them.
• Tomatoes should be cut into small cubes, and onion and sweet pepper is cut into half rings. These components need to mix well.
• Carrots must also be peeled and cut into small cubes.
• Vegetables will be fried in a pan with hot olive oil.

• The first step is to fry the carrot. When it is almost ready, it must be carefully removed from the pan, put into a saucepan or stew-pan for further preparation.
• Next you need to fry the onions, peppers and tomatoes. When the vegetables are ready, they need to be placed on top of the carrot.
• Eggplants are fried on both sides until a golden crust appears. They are also laid out on top of the rest of the ingredients.
• Pre-peeled garlic must be passed through the garlic press. Greens need to chop.
• You need to sprinkle with chopped garlic and greens vegetables, cover the pan with a lid and put on the hot plate with a little fire. When the vegetable ingredients are ready, salt the dish, add spices, and you can serve. It will be a great addition to roasted, stewed or baked meat.

If you want to pamper your loved ones with vegetable saute, when the vegetable season is over, then you should take care of preparing this dish for the winter. Ingredients Required:

• eggplants - 5 kilograms;
• sweet pepper - 1.5 kilograms;
• hot pepper - 1 pod;
• onions - 500 grams;
• garlic - 1 piece;
• vinegar - 1 tablespoon;
• butter;
• salt and greens.

Step by step the procedure for preparing such a dish for the winter is quite simple.

1. Pepper (sweet and bitter), you need to clear the seed. Onions should be peeled.
2. Pepper, tomatoes and onions need to grind in a blender or mince.
3. Garlic is squeezed through the garlic press, and the greens are finely chopped.
4. All crushed ingredients are fried in a pan in vegetable oil. It should be covered with a lid and the components should be pressed for approximately 30 minutes. When the vegetables are ready, they need to be salted. Vinegar is added at the very end.
5. Eggplants need to be cut into circles, salt and wait until they put the juice. After you wash them off from bitterness, they should be fried on both sides.
6. Wash the cans thoroughly and sterilize them in any way.
7. Fried eggplants should be put in a jar, a layer of stewed vegetables is poured on top. It is necessary to alternate layers of eggplant and other vegetables until the bank is full.
8. Filled jars should be rolled up with sterile caps. After cooling, containers are cleaned in a special place for storage.

If you want to get an unusually delicate dish, then cook it from baked vegetables. Main ingredients:

• eggplants;
• sweet pepper;
• tomatoes;
• carrot;
• bow;
• garlic;
• olive oil;
• 1 tablespoon of vinegar and sugar;
• salt, greens.

All components except garlic, you need to take in equal proportions in the amount of 2 pieces. To make the vegetable sauté not too hot, take 3 small cloves of garlic.

The following is a step-by-step process for making a vegetable saute in the oven.

• It is necessary to peel the eggplants and cut them into half rings. As always, they are sprinkled with salt and left to pour juice.
• Tomatoes also need to peel. Cut each fruit into 6 identical pieces.
• Peppers also need to get rid of the seeds and stalk, cut into 6 approximately equal segments.
• Carrots should be peeled and cut into small pieces.
• Peppers, eggplants and tomatoes should be roasted in a pan separately from each other at maximum heat, giving this process a few minutes.

• Next, you need to shift the vegetables in a saucepan and put in the oven, which should be heated to 180 degrees.

• While the main ingredients are baked in the oven, carrots and onions should be fried in olive oil until they become golden in color.
• When onions and carrots are almost ready, you need to add sugar and vinegar. Flame burners remove to the minimum value, and then vegetables with the lid closed for another 1 minute.
• Ready onions and carrots shift to the other vegetables that are in the oven. Sprinkle with chopped garlic on top.
• In total, the vegetable sauté should stay in the oven for no more than 50 minutes. The finished dish is sprinkled with chopped greens and served to the table.

You will need:

• Bulgarian pepper, onion and carrot, 1 piece each;
• 200 grams of zucchini;
• 100 grams of green peas and cherry tomatoes;
• 1 clove garlic;
• vegetable oil, salt.

Carrots and peppers should be cut into strips. Zucchini are cut into not very thick half rings. Onions are peeled and cut into half rings. Heat the frying pan with vegetable oil and put the pepper, carrot, onion and zucchini in there.

Ingredients should be roasted over high heat for two minutes. Shake the pan periodically to prevent the vegetables from burning. After the specified time, add the green peas, fry everything for two minutes.

Cherry tomatoes should be cut into 2 pieces and added to the rest of the components. Still need to wait 3 minutes. Then crushed garlic, herbs and salt are added. Wait a few more minutes, periodically shaking the vegetables. The finished dish can be served.

How to cook vegetable sauté, see the next video.