What is saute: we cook it at home. Sauteed vegetables How to prepare sauté

To prepare sautéed vegetables, prepare the ingredients according to the list.

Eggplants should be cut into convenient slices, salted and left for 30 minutes.

Cut the carrots into strips and the onion into half rings.

Remove seeds from bell peppers and cut into strips. Finely chop the hot pepper.

Heat sunflower oil in a frying pan, add onions and carrots and simmer a little. Squeeze excess moisture from eggplants and add to pan. Stir and fry for 5 minutes. Then cover with a lid and simmer for another 10 minutes.

Add bell and hot peppers to the pan. Continue to simmer covered for 5 minutes.

Peel the tomatoes and cut into cubes. Add tomatoes to the pan, also add sugar and salt to taste. Simmer for another 5 minutes.

Add finely chopped garlic and parsley to the vegetables, stir. Leave the vegetable sauté to brew.

It is recommended to refrigerate the cooled vegetable sauté for 2 hours and then consume it, but we usually eat right away. If I’m preparing a large portion, I put some of it in the refrigerator and then eat it cold. Very tasty sauté, I recommend it!

Bon appetit!

In the classical sense, a sauté is a dish prepared using a special technology, which consists of preliminary short-term frying of the products included in the recipe. To prevent them from burning, the contents of the pan must be shaken periodically. Just shake it, not turn it over with a spatula or fork. This is the secret - it is believed that this way the surface of the products will not be damaged, and they will retain all the juice. By the way, “saute” translated from French means jump (jump), i.e. By shaking the pan, the vegetables seem to bounce on it. Hand on heart, we can say that few people fry them according to all the rules, but the name “sauté” is firmly attached to the dish.

Eggplant sauté - general principles and methods of preparation

To prepare sauteed eggplant, you will need a stewing pan with a thick bottom so that the vegetables do not burn (or a cast iron casserole) and a frying pan for frying the vegetables. It’s even better if you find a special saucepan with a long handle and high sides, this is for those who want to feel like a real cook and begin tossing vegetables in a frying pan with deft movements so that they don’t burn.

Sautéed eggplant - food preparation

The main ingredients for sautéed eggplant are bell peppers, onions, tomatoes and the eggplants themselves. Alternatively, carrots can be added. Spices and herbs include garlic and parsley. Some recipes add black peppercorns or ground, sugar and bay leaf.

For sauteing, eggplants are cut coarsely - into pieces or circles, the remaining vegetables are most often finely chopped into noodles or half rings.

Eggplant sauté - the best recipes

Recipe 1: Eggplant sauté “Favorite”

Preparing this dish is not difficult; even a novice housewife can handle it. And the result will delight your household and allow you to diversify your usual menu. There is no need to peel eggplants and tomatoes. The carrots can be cut into thin strips, so they will look more beautiful in the dish. But if there is no time or special desire, you can simply grate it coarsely, the taste will not become worse.

Ingredients: 4 medium eggplants, 2 pcs. carrots and bell peppers, one onion, herbs - parsley and dill, 4 cloves of garlic and 4 tomatoes, vegetable oil.

Cooking method:

Cut the eggplants crosswise into 0.5-0.8 cm slices, add salt and pepper, set aside for half an hour to let out the juice (get rid of bitterness).

Coarsely chop the tomatoes into cubes, chop the onion and pepper into thin half rings, coarsely grate the carrots.

Heat oil in a frying pan, fry the vegetables, adding them one by one - first onions, then peppers, carrots and, lastly, tomatoes. Add salt to the vegetable mass and simmer a little until soft.

Rinse the eggplants with water, squeeze well and fry until lightly browned on both sides. Then put them in a saucepan, cover with fried vegetables on top, sprinkle with chopped herbs and garlic. Bring the mixture to a boil and simmer over low heat for about 10 minutes, covered. At the end of cooking, if necessary, add salt to taste. Stir the finished sauté and serve immediately. This dish is delicious in any form: cold, hot or warm.

Recipe 2: Eggplant sauté “Aromatic”

The magical aroma emanating from this dish during the cooking process tantalizingly tickles the nostrils, and the hand reaches for the spoon to scoop it out of the pan one more time, and more, supposedly “for testing.” Therefore, it is better not to cook sauté on an empty stomach.

In this recipe, the carrots are cut into circles, but it is not forbidden to cut them smaller, for example, into strips (for those who do not like coarsely chopped stewed carrots).

Ingredients: 2 pieces each of large eggplants, bell peppers and onions, 1 large carrot, 1 head of garlic, a bunch of parsley, 3 ripe red large tomatoes, ground black pepper, vegetable oil, salt. For those who like it spicy, you can add half a pod of small hot pepper.

Cooking method:

Cut the eggplants (with peel) into 0.7-1.0 cm circles, sprinkle with salt or put in salted water (2 heaped tablespoons/1 liter of water) for half an hour to remove bitterness.

Cut the onion into small rings, fry in oil and transfer to a saucepan for stewing. The rest of the vegetables will be placed there in layers. Each layer is lightly salted. Chop the carrots into thin circles (cut into slices across the carrots), fry and place on the onion.

Place sweet peppers cut into thin noodles (half rings) on top. Those who like it spicy can add hot pepper. Chop the garlic into thin slices (lengthwise or crosswise), and sprinkle along with chopped parsley on top of the pepper (1/3 of the total mass).

The next layer is eggplant. They must first be washed in water to remove salt, squeezed out and fried until golden brown. Sprinkle garlic and parsley on top.

To make it easier to remove the skin, the tomatoes must be scalded with boiling water. Clear. Cut into slices or circles, cover them with a layer of eggplants. Sprinkle the remaining herbs and garlic on top and cover the pan with a lid.

Bring the contents of the pan to a boil and, reducing the heat to low, simmer with the lid closed for about 50 minutes without stirring the layers. At the end of cooking, taste for salt and add ground pepper. The finished saute, laid out on plates, is sprinkled with fresh herbs. Served cold or hot.

Recipe 3: Eggplant sauté “In a hurry”

The peculiarity of this recipe is that the chopped vegetables are not fried, but placed in layers in a pan in their raw form. This is a slight departure from the classic sauté version, in which the ingredients are necessarily pre-fried. But why not give this recipe a chance, especially when you want to cook a delicious and quick meal.

Ingredients: 4-5 tomatoes, 2 eggplants, onions and bell peppers, 4-5 cloves of garlic, 1 teaspoon of sugar, salt and pepper to taste, half a glass of vegetable oil, parsley.

Cooking method:

Cut the eggplants and tomatoes, together with the peel, into 0.5-0.8 cm circles (if the vegetables are large in diameter, the circle can also be cut into 2 halves), onions and peppers into half rings. It is advisable to take eggplants young so that you do not have to soak them first.

Place vegetables in rows in a pan, lightly adding layers of onions, peppers, eggplants, tomatoes. Repeat again. The last layer should be tomatoes. Sprinkle with sugar, chopped herbs and garlic, ground pepper and oil on top. Cover with a lid and simmer over low heat for about 40 minutes.

Sauté, both a cooking method and a dish, belongs to French cuisine. This is a very quick frying of pre-prepared foods in a small amount of oil. The main rule is not to mix them, but to shake the frying pan. Then the vegetables are transferred to a pan and stewed in their own sauce.
You can prepare a sauté from any vegetables - eggplant, zucchini, potatoes, carrots, as well as from absolutely any meat. All products are pre-cut into equal pieces and, if necessary, boiled or pickled. This dish, thanks to its quick frying, is considered low-calorie. In addition, a delicious vegetable sauté with eggplants will pleasantly diversify the Lenten table. We offer you several recipes for this dish.

A simple eggplant sauté recipe

To prepare sauté, you need to choose the “right” eggplants. A good ripe vegetable has a smooth, shiny dark skin, and inside it has slightly dark grains. Sauté can be prepared from both peeled and unpeeled vegetables. If you fry without peeling them, the pieces retain their shape and the dish does not turn into puree.
The eggplant sauté will take about 45 minutes to prepare. The specified quantity of products will yield four servings.

TIME: 40 min.

Easy

Servings: 4

Ingredients

Eggplants – 2 pcs. (medium size);
Orange carrots – 1 pc. (large);
Garlic – 2 cloves;
White turnip onion – 1 pc.;
Dill and parsley - one small bunch each;
Refined vegetable oil – 50 ml;
Small sea salt – 0.5 tbsp. l.;
Mix of peppers to taste.

How to make sautéed eggplant

To prevent blue vegetables from becoming bitter, cut them into cubes (2cm by 2cm) and not just sprinkle them, but rub them with plenty of salt (0.5 tbsp). Eggplants rubbed with salt should stand for 15 - 20 minutes so that the bitter juice is released.

Meanwhile, prepare the remaining vegetables for frying. Coarsely grate the carrots, dice the onion, chop the herbs, grate the garlic. The size of the pieces should be approximately as in the photo.

After 15 minutes, the eggplants will release juice and darken a little. Place them in a colander and rinse with boiling water; along with the hot water, the bitter juice that has separated from the surface of the eggplants will be washed off.

Heat vegetable oil in a saucepan and place eggplants there for frying. Fry them for 5 minutes.

Then add onions and carrots to the eggplants, fry the vegetables for another 10 minutes.

When the onions, carrots and eggplants become soft, add grated garlic to the saucepan and stir the vegetables.

At the last moment, add the chopped greens, stir the sauté and serve immediately; at this moment, when the greens have not yet changed their color, the eggplant sauté is especially tasty.

Serve black Borodino bread and pepper with the sauté; those who wish can pepper the eggplant saute directly on the plate.

Teaser network

Sauteed eggplant and zucchini

Saute can be prepared from almost any type of vegetables and meat. It will be very tasty if you combine zucchini and eggplant in one dish. The result is a light, dietary dish. You can serve it with soy sauce and boiled seafood.

Ingredients:

Eggplants – 400 g;
Zucchini or zucchini - 0.8 kg;
White onion – 1 pc.;
Sea salt – 0.3 g;
Fresh garlic – 1 clove;
White pepper - to taste;
Refined vegetable oil.

Preparation:

Wash and cut the eggplants. The pieces should not be large, about 0.8-1 cm. Sprinkle them with salt and leave to stand until the bitter juice is released. Then wash it off with boiling water.
Wash the zucchini. If the skin is thin, then you don’t have to remove it. Cut them into the same pieces as the eggplants.
Peel and chop the onions.
Heat vegetable oil in a saucepan. Fry the eggplants in it, shaking the pan occasionally to prevent them from burning. Then transfer them to the pan.
Fry the zucchini, shaking the pan as well. Heat treatment time is approximately 7-10 minutes. Place the prepared vegetables in a saucepan.
Fry the onion until golden brown and place it in the pan as well.
Pour the remaining oil from the saucepan over the vegetables, add salt and pepper. Peel the garlic and finely chop it or put it through a press. Stir in the eggplant and zucchini sauté and serve it as a side dish or as an independent dish.

Sauteed eggplant in a slow cooker

Vegetable dishes are not only healthy, but also very appetizing to look at. Cooking them in a slow cooker will not cause any trouble and will preserve the vitamins as much as possible. Sauté can also be prepared in this way - the main thing is to cut the vegetables correctly. Add them according to your taste and season.

Ingredients:

Salt;
Red tomatoes – 0.5 kg;
White onion – 1 pc.;
Eggplants – 2 large;
Large red carrots – 1 pc.;
Refined vegetable oil – 30 g;
Ground pepper mixture.

Preparation:

Wash and cut the eggplants into small cubes. Cover them with salt and leave to stand for 20-15 minutes. After this, rinse first with hot and then with cold boiled water.
Peel the carrots and onions and cut them into small equal pieces.
Place the tomatoes in boiling water for a minute, then remove the skins. Cut them into fairly large pieces.
Pour oil into the bottom of the multicooker bowl. Layer the vegetables. First onions, then carrots, then eggplants, tomatoes on top. Salt and pepper each layer.
Cook in the “Stew” mode for 50 minutes.
You can add colored bell peppers, zucchini, zucchini, potatoes, cauliflower, and garlic to this dish.

Vegetable sauté from eggplant in the oven

Baked vegetables are much healthier than those cooked in a frying pan in oil. However, they have a drawback - when heated from all sides, the liquid from the food evaporates and the dish turns out dry. This can be prevented by pre-frying. Prepare a saute in the oven according to this recipe and you will get juicy vegetables on the inside with a fragrant crust on the outside.

Ingredients:

Coarse sea salt;
Garlic – 2 cloves;
Tomatoes – 300 g;
Orange carrots – 200 g;
Eggplants – 400-450 g;
Bell pepper – 300-400 g;
White onion – 150 g;
Refined vegetable oil for frying and greasing the pan;
Ground black pepper.

Preparation:

Cut the eggplants into small cubes, wash them thoroughly first.
Prepare a concentrated saline solution - 1 tsp. salt per 100 ml of water. Soak the chopped eggplants in it for half an hour or a little more. Then drain the solution and rinse the vegetables under running water.
It is better to take bell peppers of different colors, so the dish will be brighter. Peel them from stalks and seeds, then cut them into small pieces.
Peel the carrots and chop them into circles.
Cut the tomatoes into 6-8 pieces each. If desired, pour boiling water over them and remove the skin.
Peel and chop the onion.
When all the vegetables are chopped, heat the oil in a saucepan and fry them there one by one. First eggplants, then carrots, onions, peppers. Shake the pan while frying.
The tomatoes are cooked last and only for a short time. When the tomatoes are almost ready, peel the garlic and squeeze it through a press.
As you fry, place all the vegetables on a baking sheet greased with vegetable oil. Tomatoes with garlic should be on top. Season with salt and pepper. Bake in the oven on medium heat for about 30-40 minutes. At the end of cooking, if available, you can turn on the grill.

Sautéed eggplant with bell pepper

Vegetable sauté from eggplant is delicious, both served hot and chilled.

Ingredients to make 1.5 kg sauté:

vegetable oil,
tomatoes - 250 g,
carrots - 150 g,
eggplants – 1 kg,
sweet fleshy bell pepper - 700 g,
onion - 150 g,
garlic - 50 g,
salt pepper.

Preparing the stew will take no more than an hour.

Step-by-step recipe with photos:

Peel the eggplants.

Cut the eggplants into large cubes and immediately sprinkle them with salt.

Chop carrots and peppers in the same way.

Coarsely chop the onion and finely chop the tomatoes.

Squeeze out any moisture released from the eggplants and fry them in oil.

In the frying pan vacated after the eggplant, start frying the onions and carrots. As soon as the onion becomes somewhat translucent, add bell pepper to the pan. Fry everything.

After a couple of minutes, add the tomato pieces to the vegetables in the pan.

Combine all the fried vegetables in a large salad bowl. Add chopped garlic and carefully, trying not to deform the pieces of vegetables, mix everything.

A wonderful vegetable sauté with eggplant is ready. Moreover, the taste of hot and cold dishes will be noticeably different, but in both cases it will be excellent. This eggplant saute can simply be placed on bread or served with fresh herbs for the main course.
You can prepare a sauté from any product, but in order to get an authentic dish, you must follow the technology:

Salt the sauté after frying. The fact is that salt draws liquid from foods, and the dish should be as juicy as possible;
Try not to stir the frying pieces with a spatula, this may cause them to lose their shape;
There should be very little oil;
Meat and potatoes must be prepared in advance, marinated or boiled;
All products are pre-cut into relatively equal pieces;
Pieces of food are fried in a special frying pan - a saucepan, it has a thick bottom and high sides. You can also use a cauldron or any thick-bottomed utensil;
Before you start frying, heat the saucepan well with oil, and then reduce the heat;
For sauteing, foods are fried by shaking the pan, this must be done with sharp and confident movements, pushing the dishes away from you, be careful not to scald yourself with hot oil;
Fried vegetables and meat are placed in layers in a pan or on a baking sheet, after which they can be served immediately, or they can also be stewed or baked.

Sautéed eggplant is an easy, tasty and healthy dish. You can prepare it in different ways, adding ingredients according to the season and desire. Anyone can choose a suitable recipe for themselves.

Sauté of vegetables and eggplants is a dish that is prepared using a special technological process. It consists in the fact that the products required by the recipe are fried for a short time in a frying pan.

To prevent them from burning, it is necessary to shake them systematically, and not mix them with a spoon and a wooden spatula.

This is precisely the peculiarity of preparing a tasty and juicy sauté from vegetables and eggplants, since their surface is not damaged, therefore, all the juice remains in the dish. Even the very name of this delicacy, translated from French, sounds like “jump”, that is, the vegetables literally bounce on the surface of the frying pan while shaking it.

Of course, the smallest part of housewives prepares this dish according to all the rules and canons that it has, and not all cooks adhere to this. However, despite this, the name of the dish “saute” was firmly attached to it, and remains to this day.

Before you start cooking, you must first arm yourself with the necessary equipment.

You need a saucepan with a fairly thick bottom, as it will be used for stewing. For frying vegetables, it is better to take a frying pan or a cast iron casserole.

In general, the ideal option in this case would be a saucepan with high sides and a long handle.

Rules for preparing products

The main ingredients needed to prepare the dish are: onions, bell peppers, eggplants and tomatoes. You can also add carrots. As for the necessary herbs and spices, you need to purchase parsley and garlic.

It is also worth noting that there are sauté recipes that call for ground or black peppercorns, bay leaf and sugar. Eggplants and vegetables must be cut into fairly large circles or pieces. However, it can also be chopped into half rings or into noodles.

This article will present to your attention three of the most exquisite and original recipes for sauteed eggplants and vegetables, each of which is unique in its own way and has its own unsurpassed “zest”.

Recipe 1: Eggplant and zucchini sauté

To prepare the dish you will need:

300 gr. - eggplant
300 gr. – zucchini
300 gr. – zucchini
200 gr. - tomato
100 gr. – bell pepper
2 pcs. – small carrots
2 pcs. – onions
parsley, one garlic clove, dill, pepper, salt.

Cooking steps:

First of all, let's start cutting all the necessary vegetables: wash the carrots thoroughly, peel them and cut them into thin half rings.
We do the same with zucchini, zucchini and eggplant.
Peel the onion and cut it into neat rings.
We cut washed and peeled tomatoes and bell peppers into small rings.
Once you have prepared all the products, let's start frying them.
Heat the frying pan until hot, add a little vegetable oil and add the carrots.
It needs to be fried for seven to eight minutes, tossing it periodically.
Once the carrots are sufficiently fried, place them in a saucepan on paper towels to drain all excess oil. A few minutes is enough for this.
We do the same with zucchini, zucchini and eggplants separately, allowing them to drain.
The roasting period lasts about eight to ten minutes.
However, fry the tomatoes, bell peppers and onions for five to six minutes.
Once all the vegetables are prepared, transfer them to one pan for stewing.
Greens and tomatoes are added at the very last stage, when all the vegetables have been sufficiently stewed.
This is when we need to add salt and pepper to our dish.
Important: it is best to sauté the garlic together with the tomatoes or simply add it to the finished sauté.

Recipe 2: Sauté eggplant and pepper in the oven

To prepare this dish you will need:

2 pcs. – eggplant
2 pcs. – bell pepper
2 pcs. – small tomatoes
2 pcs. – carrots
2 pcs. - onion
3 garlic cloves, salt, herbs, vinegar, pepper.

Cooking steps:

First you need to peel all the eggplants. To do this, you need to cut them into rings one centimeter thick, then rub them with salt and leave them to stand for a while in this form.
You also need to remove the skin from the tomato by making a cut in the form of a cross on the top of each tomato and immerse it in boiling water for a few seconds and remove it by placing it in cold water. After this, you can easily peel them.
Cut the peeled tomatoes into six equal parts.
Now it's time to tackle the bell peppers.
We clean it from the core, stalks and seeds.
Cut into six pieces into small slices.
The carrots are peeled in the same way and cut into longitudinal medium cubes.
Take a frying pan and fry peppers, eggplants and tomatoes separately from each other.
After this, all these fried vegetables must be baked in the oven on a baking sheet at a temperature of 180 degrees.
While your vegetables are roasting, you need to thoroughly fry the onions and carrots in olive oil until golden brown.
After this, turn the heat to low and add vinegar (1 tbsp) and sugar (1 tbsp) to our frying.
Stew the onions and carrots in this “juice”, then add them to the baking sheet with the rest of the vegetables.
The important thing is that they should be evenly distributed on the baking sheet.
Add finely chopped garlic.
In general, our sauté should stay in the oven for no more than fifty minutes.
When the dish is ready, sprinkle it with finely chopped herbs.

Recipe 3: Vegetable sauté with eggplant and apples

To prepare the dish you will need:

5-6 pcs. - eggplant
4-5 pcs. – bell pepper
2 pcs. - onion
2 pcs. – carrots
3 pcs. – sweet and sour apples
7-8 pcs. – tomatoes
greens (at your discretion)
garlic, salt, pepper, vegetable oil

Cooking steps:

First of all, cut the well-washed eggplants into cubes and add salt to them.
Cut the bell pepper and onion into small half rings.
Apples must be cut coarsely into slices, that is, we divide one apple into six equal parts.
Take chopped carrots and onions and sauté them in a small amount of vegetable oil.
When the vegetables are ready, place them in the pan in which the sauté will actually be cooked.
Add eggplants, tomatoes and bell peppers to our prepared frying pan.
All vegetables should be simmered for seven to ten minutes, keeping the heat low.
Pepper and salt the dish to your taste.
Next, add the previously prepared apples to the pan and simmer for an additional two to three minutes.
Add garlic (crushed) and herbs and remove from heat.
The dish should sit for about fifteen minutes.

To sum it up...

In this article, every housewife was able to familiarize herself with the most popular and delicious recipes for preparing such an incredibly tasty dish as vegetable sauté with eggplant. Undoubtedly, you were able to personally verify that each of them has its own individual characteristic, which is distinctive from others.

We advise you to try to prepare all these recipes, treat your family and guests and choose the option you like best. Moreover, as you can see, the cooking technology is extremely simple and everyone can understand it.

Would you like to try sautéing?

YesNo

Without a doubt, we can say that this delicacy will please everyone, since it is not only extremely tasty and juicy, but also full of useful vitamins and substances, since its main ingredients are vegetables.

Vegetable sauté with eggplant is a real find for those who prefer healthy food and watch their figure, but also love to eat delicious food.

Try cooking, experiment and delight your loved ones every day with healthy and tasty food!

A classic vegetable sauté is a dish that is prepared in the summer or early fall, when you can pick from the garden or buy fresh ingredients. The recipe is popular because it is relatively simple, because to prepare sauteed vegetables, you will need: fresh zucchini or eggplant, peppers, carrots, tomatoes, peas (depending on the recipe), and equipment - an oven, slow cooker or stove. Stewed vegetables retain their shape and natural taste.

What is sauté

A sauté recipe involves preparation, processing of vegetables, cooking and serving, and in essence it is a multi-component vegetable dish. By the names of dishes of this type, you can understand what the main components are included in the composition. For example, to make a vegetable sauté with eggplants and zucchini at the base, you need to pay special attention to preparing the products: wash thoroughly, peel, soak in salt water, cut or grate - this is the usual list of actions.

Food preparation

Initially, take all types of vegetables indicated in the recipe. Eggplant, carrots, and onions need to be peeled, but zucchini does not need to be peeled. Remove stems and seeds from peppers and rinse. Cut everything into small cubes, mix in one container, add a little salt. Chop the greens so that they are on hand at the final stage. If you use canned peas, you need to open the jar in advance and drain the liquid, and add frozen ones directly without defrosting. It is important to maintain the same size when cutting so that all products are cooked evenly.

Cooking features

The basis of cooking is stewing the ingredients in one or several stages. Using this procedure, sautéing fresh vegetables will retain the juice of all components. The consistency is visible in the photo and video. The dish is used for seaming, complemented with meat or the side dish itself. The vegetable sauté takes no more than an hour to prepare. Initially, this dish appeared in French cuisine, but today there are analogues in Georgia and Azerbaijan (for example, the ajapsandali dish).

Vegetable sauté - recipe

The simplest recipe for such a dish involves first frying vegetables and then cooking them in a special container - a saucepan. Initially, you need to prepare all the components, salt and pepper each layer. In order to get a new taste for an already familiar dish, experiment by adding other vegetables (it is better to cut into half rings or small pieces). Keep in mind that you will have to simmer them for about 20 minutes and add chopped herbs at the end. Choose the best recipe and start cooking.

With eggplants and zucchini

Time: 55 minutes.
Number of servings: 6 persons.
Calorie content: 87 kcal per 100 g (in all recipes).
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The preparation of such a dish of zucchini and eggplants is considered traditional for Russian cuisine. All ingredients are available in summer and early autumn and are inexpensive, so sauté can be prepared as an additional dish for lunch or dinner. As with any recipe for sautéed vegetables, you need to prepare the ingredients, cut them into strips or slices, place each type of vegetable separately in a heated frying pan, and fry a little (5 minutes over high heat).

Ingredients:

eggplants – 300 g;
zucchini – 450 g;
carrots – 2 medium;
tomatoes – 2 large;
sweet pepper – 2 pcs.;
onion – 1 or 2 heads (as you like);
oil – 100 ml;
salt, pepper, spices - to taste.

Cooking method:

Peel the carrots, wash all the vegetables. Cut into rings.
Then peel the onion, rinse it with cold water and chop it too.
Each element is fried separately for 5 minutes (pre-pour vegetable oil into the pan), after which everything is put into a common container.
Cover the pan with a lid. Simmer without adding oil for a little more than a quarter of an hour (the vegetables will release their juice). Add salt. Let sit for 10-15 minutes before serving as a side dish.

Pumpkin sauté

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content: 75 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The peculiarity of this pumpkin sauté is that it does not need to be pre-fryed or placed on high heat. Peeled pumpkin produces a lot of juice during cooking and makes the consistency soft. For flavor, you can add parsley, sesame seeds or nuts, then stir. Many housewives prefer to put all the vegetables in the oven for 15 minutes, then transfer them to a saucepan and simmer with spices.

Ingredients:

pumpkin – 0.5 kg;
carrots – 3 pcs. (average);
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
garlic – 1 clove;
oil – 50-100 ml;
citric acid - a pinch;
salt - to taste.

Cooking method:

Make a preparation of all the elements, peel the pumpkin, rinse it, and remove all the seeds.
Place the pumpkin, tomatoes, carrots, and sweet peppers on a greased oven tray (preheated), without mixing the products.
Fry for 15 minutes. Temperature should not exceed 180 degrees.
Next, you need to put everything in layers in a saucepan, add garlic.
Mix citric acid with water (a quarter cup) and add to the rest of the ingredients.
Simmer for some more time until done.

Vegetable sauté in the oven

Time: 60 min.
Number of servings: 4 persons.
Calorie content: 72 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The main difference from the classic cooking method is the use of an oven. The components cut into circles and slices should be placed on a baking sheet greased with vegetable oil. The vegetables used are the same as in the classic recipe, but the taste is more piquant due to the addition of garlic and ground pepper. Serve the finished saute of fresh vegetables with meat or as an addition to a cereal side dish.

Ingredients:

eggplants – 400 g;
zucchini – 500 g;
carrots – 3 pcs.;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 50-100 ml;
garlic – 2-3 cloves;
salt, ground pepper - to taste.

Cooking method:

Before washing and peeling all the vegetables, preheat the oven to 160-180 degrees.
Place the pieces on a greased baking sheet. You can sprinkle salt and spices on top.
Fry the vegetables at 180 degrees for 15 minutes, after which you need to slightly reduce the heat and cover the sheet with foil. Everything is stewed for another 20-25 minutes, then the foil is removed and the grill mode is set (this will give the vegetables an attractive crust). In the photo of the finished dishes you can see the finished result.

In a slow cooker

Time: 45 min.
Number of servings: 6 persons.
Calorie content: 80 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

To cook this dish deliciously, you don’t necessarily need an oven; you can also use a slow cooker for this. Preparation takes only 40-45 minutes. Initially, you need to put all the washed, peeled and cut components into a container. Then add vegetable oil and fry on the “Frying” program. After this, you can add a little more oil, close the lid and turn on the “Stew” mode for 20 minutes so that the juice does not evaporate.

Ingredients:

eggplants – 450 g;
zucchini – 350 g;
carrots – 3 small;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Prepare all the ingredients from the list, peel them and cut them into medium pieces (not finely).
Pour vegetable oil (2-3 tablespoons) into the multicooker container, add all the ingredients and add salt. You can add mushrooms.
Roast with the lid open for 10 minutes until lightly crusted.
Turn on the “Extinguishing” mode and close the lid. Cook for about 20 minutes more. At the end you can add green onions.

Sauteed vegetables for the winter

Time: 55 min. (excluding seaming).
Number of servings: 4 cans of 0.5 l.
Calorie content of the dish: 67 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: medium.

Sauté of fresh vegetables for the winter is a popular appetizer for meat and side dish during the cold season. The peculiarity of this recipe is that the dish will turn out tender and with a lot of juice, making it easier to roll it into jars. There are many options for preparing “winter” sauté from fresh ingredients. The peculiarity is this: you don’t need to pre-fry the ingredients, you just need to simmer them and put them in jars.

Ingredients:

eggplants – 400 g;
zucchini – 350 g;
tomato paste – 200 g;
carrots – 3 small;
tomatoes – 1 or 2 pcs.;
sweet pepper, onion – 2 pcs.;
garlic – 1-2 cloves (per jar);
peppercorns – 2-3 pcs. (per jar);
vegetable oil – 50 ml;
salt - to taste.

Cooking method:

Wash the eggplants as you would the other ingredients. Cut into large cubes or circles.
Combine all ingredients in a saucepan, add hot oil. Put on fire and simmer for 15 minutes. Add salt and cook for another quarter of an hour.
Pour in tomato paste and simmer over low heat for another 15 minutes.
Roll hot into jars. In the finished dish you will feel a special tomato flavor and sourness. Add a little sugar if desired.

Chicken with vegetables

Time: 60 min.
Number of servings: 5 persons.
Calorie content: 113 kcal.
Purpose: lunch, dinner, cold appetizer.
Cuisine: Russian.
Difficulty: medium.

This vegetable dish is easy to use as a snack or main dish in the summer. In some cases, such a vegetable salad with meat can complement porridge. First you need to place the cubes of chicken meat and bell pepper in a deep frying pan and lightly fry them until half cooked. A juicy base will guarantee that the dish will be tasty and aromatic, soaked in the juices of all products.

Ingredients:

eggplants – 300 g;
chicken fillet – 400 g;
zucchini – 350 g;
carrots – 3 pcs.;
peas – 200 g;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
celery - a bunch;
tomato paste (optional) – 200 g;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Fry the chopped chicken with onions and peppers until the meat turns white, until lightly browned.
Place in a container along with the peas and other diced ingredients.
Add tomato paste, garlic, peppercorns.
Season with salt and pepper and leave to cool for several hours after cooking. Do not add vegetable oil - everything will cook in its own juice.
Finally, sprinkle with chopped celery.

Sauté dietary

Time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 61 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

For connoisseurs of proper nutrition, a classic vegetable sauté is a good and healthy addition to winter and summer dishes. The secret of cooking is long stewing in water. Here you don’t have to use even a minimal amount of vegetable oil, which makes the salad completely dietary, and the abundance of vegetables will saturate the body with vitamins and minerals.

Ingredients:

eggplants – 400 g;
zucchini – 250 g;
tomato juice or paste – 200 mg;
carrots – 2 pcs.;
tomatoes – 2 pcs.;
sweet pepper and onion – 2 pcs.;
greens - a small bunch;
salt - to taste.

Cooking method:

Wash the eggplants, tomatoes, carrots and zucchini and cut into large cubes. It is better to cut peppers and onions into half rings.
Place it all in a saucepan, cover with a lid, leaving a small gap, and simmer over low heat for half an hour. The tomatoes should give their juice; if desired, you can add tomato juice or paste.
Let the dish cool, serve with meat, salads, and cereals as a side dish.

Vegetables with potatoes

Time: 65 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 89 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

By adding potatoes, fresh herbs, and a little sweet pepper, you can diversify the taste and make the base more satisfying. Only 2-3 tablespoons of vegetable oil are added to the pan. For the first 15 minutes, the ingredients are simmered in the baking or frying mode at high speed. This is necessary so that the potatoes reach the half-cooked stage. For an appetizing aroma, you can chop the garlic finely and sprinkle with ground black pepper.

Ingredients:

eggplants – 500 g;
potatoes – 500 g;
zucchini – 350 g;
carrots – 3 pieces;
tomatoes and onions - 1 or 2 pcs.;
sweet pepper – 2 pcs.;
garlic – 2-3 cloves;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Cut the ingredients into circles, potatoes into cubes. Fry all this in a frying pan or oven for 10-15 minutes until the potatoes become softer.
Place in a saucepan, pour a little oil, add tomato paste.
Simmer over medium heat for 20 minutes, stirring. Wait until the potatoes are soft and completely cooked.

Japanese sautéed vegetables

Time: 50 min.
Number of servings: 5 persons.
Calorie content of the dish: 80 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

Prepared vegetables are cut into large pieces. They should be laid out in layers immediately in a frying pan with vegetable oil. This includes onions and other ingredients. All this is poured with soy sauce and stewed immediately over low heat. To get a more satisfying option, you can add meat - chicken or beef. To do this, the pieces are pre-fried.

Ingredients:

eggplants – 300 g;
zucchini – 350 g;
soy sauce – 100 ml;
carrots – 3 small and sweet;
tomatoes and onions - 1 or 2 each (optional);
sweet pepper – 2 pcs.;
meat (to choose from) – 400 g;
oil – 100 ml;
salt - to taste.

Cooking method:

Recipes for preparing Japanese stew or sauteed fresh vegetables are distinguished by the use of soy sauce as an additive. Prepared and chopped ingredients need to be simmered in a frying pan (sprinkle with salt and spices first).
The meat is prepared separately - it is fried in pieces with the addition of cream (optional).
All this is combined and simmered for another 10 minutes until cooked in soy sauce.

From vegetables and beans

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: side dish, main dish.
Cuisine: Russian.
Difficulty: medium.

This vegetable stew takes longer to prepare than usual. It is better not to use an oven; a frying pan is ideal for frying ingredients in a sauté of fresh vegetables. Eggplant and beans go well in taste, and they also add richness to the dish, making it good to serve as a main course for lunch or dinner. The sauté has a rich taste.

Ingredients: