Sautéed eggplant is a savory dish for a homemade lunch or holiday feast. Juicy eggplants, paprika, onions, carrots are fried separately, seasoned with garlic and served. Vitamin food attracts attention with its richness and rich taste.

Technology for preparing vegetable sauté with eggplants

The mystery of the name

The dish was born in France. Translated from French. "sote" means bouncing. What connection? No, the hostess does not need to jump around the kitchen while cooking. But the products simply need to be shaken during short frying. And no forks/spoons for stirring/turning. The French are convinced that in this way the structure and juiciness of vegetables will be preserved as much as possible.

What is it made from?

Includes:

• eggplant;
• bell pepper;
• carrot;
• onion;
• tomatoes;
• garlic.

What is seasoned with?

Spices vary depending on the preferences of the hostesses. Ground black pepper, mixture of peppers, bay leaf, granulated sugar, fried sesame seeds; saffron; Utskho Suneli and others.

Many people make it with zucchini. There are recipes for rolling for the winter.

How to make sautéed vegetables with eggplants

1. Eggplants are cut into slices or large cubes/straws. Then soak in cold salted water for about half an hour. The water is drained and the pieces are fried in vegetable oil for a short time. And most importantly: shake the pan to turn it over. Forks and spoons are not used.
2. The remaining ingredients are crushed and fried separately for 10 minutes.
3. Then everything is mixed with eggplants, seasoned with garlic and spices, salted and left to brew.
4. A day later, serve sprinkled with herbs. As a rule, they take cilantro or parsley.

Top 3 successful eggplant sauté recipes

It is clear that the popular dish has acquired many variations in execution. Experienced housewives have their own proprietary recipes. For those who are encountering this dish for the first time, let’s say that there is nothing complicated. Let us present the three most famous versions and remind you: a good dish is one that is prepared with love. A little patience, good products, a few minutes to familiarize yourself with the publication - and you can go to the kitchen to perform a masterpiece.

Number one – eggplant and tomato sauté

Eggplants (3 pcs.) Wash, cut into 5-8 mm circles (do not peel!), fill with cold water, add 2 tsp. salt. A press is installed on top. So that the circles are completely submerged in water. After half an hour, drain the liquid and place the vegetables in a colander. In this way they get rid of possible bitterness.

Vegetable oil is poured into the frying pan. Place the eggplants and fry for 30 seconds on each side. The process is long, but the end result is worth it. Sauteed eggplants are often prepared only in a frying pan or in the oven, less often in a slow cooker.

Tomatoes (5 pcs.) are scalded and peeled. They cut randomly.

Carrots (1 piece), onion (2 pieces) are chopped to your taste. It’s more convenient to use a grater and half rings.

Fry everything together in hot oil: tomatoes, onions, carrots. Salt and season with spices after 5 minutes. Then fry for another 5 minutes and turn off the heat.

Place eggplants in a thick-bottomed saucepan or thick-walled frying pan and salt them. Season with spices. On top are vegetables. Cover with a lid and simmer on low heat. After ten minutes, place into portioned plates and serve, sprinkled with chopped herbs.

Number two - delicious eggplant sauté recipe

Circles of two or three eggplants (with skin) are soaked for 30 minutes in very salty water (3 tsp per liter) under pressure. After a while, place in a colander. When the water has drained, fry in hot oil in a cast iron frying pan until golden brown on both sides.

Onions (2 pcs.) are cleaned, cut into rings/half rings, fried for 3 minutes - and place the saucepan on the bottom.

Carrots cut into circles (2 pieces) are also fried, salted, seasoned with spices - and onion.

To get a delicious sautéed eggplant, add paprika. Bell peppers (two to four different colors) are cut into half rings - and without frying, they are laid out in a third layer over the carrots.

You can add a little chili. Sprinkle with chopped garlic.

Cover with blanched tomatoes (two pieces), cut into circles, and cover with the remaining garlic and herbs.

Pour a glass of cold water. Wait for it to boil and simmer for 30-50 minutes. The finished dish is laid out on portioned plates and sprinkled with herbs. Eaten cold or hot.

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11.07.2017

Hi all! Vika Leping is with you, and today we will prepare a real vegetable eggplant sauté, the recipe for which I will tell you in writing, in photos, and in video. Stay with me and you will get an amazingly delicious summer vegetable dish. Go!

I would like to remind you that I am hosting an interesting competition on my blog with a cool gift - a box of spices and coconut oil straight from GOA, India! The quality is the highest, the products smell amazing, so I really, really recommend taking part in the giveaway! Everything you need to know about the competition can be read. And now let's get back to the topic.

In general, Saute is initially not even a dish, but a method of cooking in a saucepan. But this name has long become a household name and in our area means something like or. By the way, this or next week I will make a video recipe for Ajapsandali to accompany the already existing printed one. This dish is also incredibly tasty and very summery.

So, my vegetable sauté is a quick, tasty and high-quality recipe. I had been scouring the Internet for a long time in search of the right option, and decided to combine several of the most authentic ones, which soon resulted in this miracle. I love eggplants, when summer comes they are always in my refrigerator, so they will be the main violin in this dish. However, besides them, there are many other vegetables.

So, if you are still wondering how to make eggplant sauté, this is definitely the place for you. I won’t give any bad advice, I’ll tell you everything in great detail and show you clearly. And for lovers of summer vegetables: eggplants, zucchini, bell peppers, tomatoes, I offer another very popular dish in the world. ! And you know what's strange? The set of ingredients in the dishes I suggested above is almost the same, but the taste is completely different!

So, vegetable eggplant sauté, recipe with photos!

Ingredients

• - 2 pcs
• - 2 pcs
• - 5 pieces
• - basil, parsley, cilantro, oregano - all for 1 bunch
• - 3 cloves
• - onions - 2 medium pieces
• - 2 pcs
• - 100 ml
• - Khmeli-Suneli
• - I have coconut, but you can use any

Cooking method

First of all, I will present to your attention a video recipe for Eggplant Sauté. I have your YouTube channel , on which there are many other recipes, a lot of travel, including those related to food, a lot of videos in which I try different strange products and dishes from other countries and a lot of stories about nutrition, a healthy lifestyle, and losing weight. The most interesting! Subscribe to the channel, you will like it!

Vegetable Eggplant Sauté: video recipe

Step-by-step recipe with photos

And now more details. Preparing the vegetable sauté will take about an hour. First, prepare all the ingredients, wash and peel the vegetables. Cut the onion into thin half rings and grate the carrots on a coarse grater. Place a saucepan or saucepan over medium-high heat, pour in a little vegetable oil (I use coconut oil, the one from India, whatever is available). When the butter melts, add onions and carrots, salt and pepper.

Fry for 5-7 minutes until soft and golden. The vegetable sauté recipe consists of several parallel processes, so we start cutting the eggplants into circles, about 5-7 mm in size. Choosing a frying pan. I will fry both on the grill and on a regular non-stick one. We set the grill on high heat, the regular grill on medium-high. We won’t add oil, but if you really want to, go ahead :) Only in a regular frying pan, not in the grill!

I will make a more dietary option, so I fry it in a dry frying pan. Do you know that eggplants, like a sponge, absorb all the oil? Therefore, they become very high in calories, although in its pure form it is a very dietary product: only 25 kilocalories per 100 grams. You can eat them almost endlessly, and you won’t gain weight! So my eggplant sauté can boast of “weight-loss” properties 😉

Place eggplant mugs on a preheated frying pan and fry on both sides for 4-5 minutes until golden. If you fry in a regular frying pan, be sure to cover it with a lid; raw eggplants will not decorate the sauté.

Chop all the greens and garlic very finely and mix them. We cut the tomatoes into circles, and the bell peppers into plates and large squares. See how to quickly peel and cut bell peppers. This is the coolest life hack! And it was time to lay out the layers. A real recipe for Sautéed Eggplant - definitely flaky!

1. First layer: take the saucepan in which the onions and carrots were fried, leave these vegetables at the bottom, sprinkle with herbs and garlic.
2. Second layer: lay out the fried eggplants, sprinkle with herbs and garlic, salt, pepper, sprinkle with Khmeli-Suneli.
3. Third layer: tomatoes, herbs with garlic, salt, pepper, Khmeli-Suneli.
4. Fourth layer: bell pepper, herbs with garlic, salt, pepper.

Repeat all layers except the first until you run out of ingredients. Eggplant and tomatoes are always a very winning combination, whether the tomatoes are raw or stewed, or even as a sauce.

Add water and simmer the eggplant vegetable sauté over low heat for 30 minutes. And then let it brew for another 10 minutes without heat :)

Now you know how to make vegetable sauté! Let's serve quickly, and then I will tell you a short recipe for your convenience. When finished, still in the pan, it looks like in the photo (a quarter of the dish is already missing)). But don’t be afraid, now we will give it not only amazing taste, but also beauty!

Place the eggplant vegetable saute in a deep plate so as to cover all the layers. Pour the sauce remaining at the bottom over the top. Sprinkle with the remaining herbs and decorate with a basil leaf.

Serve the summer vegetable dish to the table, sprinkled with freshly ground pepper!

And now I’ll quickly summarize!

Brief recipe: vegetable eggplant sauté

1. We cut the onions into thin half rings, grate the carrots on a coarse grater, chop the garlic and herbs very finely and mix, eggplants and tomatoes - into circles 5-7 mm thick, bell peppers - into large flat squares.
2. Place a saucepan over medium-high heat, pour in a little vegetable oil, add onions and carrots, add salt and pepper, fry, stirring, for 5-7 minutes until soft.
3. In a grill pan or in a regular non-stick frying pan, fry the eggplants without oil: 4-5 minutes on both sides. The grill pan should be kept on high heat, and the regular pan on medium-high heat, and it should be covered with a lid when frying. If you really want to add oil, add it to the regular one.
4. Assembling the vegetable sauté-constructor: in the same saucepan, level a layer of onions with carrots, sprinkle with herbs and garlic, lay out a layer of eggplants, sprinkle with herbs with garlic, salt, black pepper and Khmeli-Suneli, lay out tomatoes, again with greens-garlic-pepper-salt -Khmeli-Suneli, add bell pepper and repeat the layer with herbs, maybe without Khmeli-Suneli. We alternate all layers in a circle, except the first one with carrots and onions, until the vegetables run out.
5. Let it simmer over low heat for 30 minutes, turn it off and let it brew for another 10 minutes.
6. Serve with herbs and a sprig of basil and serve!

The vegetable sauté with eggplant is ready, the recipe has come to an end, I’ll go eat the leftovers :) This vegetable dish is perfect for dinner, it is low-calorie and light, and will not add extra bulk to your body. And if you want to eat it for lunch, I recommend supplementing it with either couscous, or brown rice, or, or. All in your hands!

Very soon, I hope, Seryozha and I will go to visit our friends and parents in Crimea, relax at the sea, sunbathe, and swim. And work 😀 How do you spend your summer? Have you been near any body of water before? Or do you like to go to the mountains, or just walk in parks? I prefer a little of everything. Last weekend we rode bikes, and last weekend we had a blast at the cool Atlas Weekend festival. There were the Prodigy, Kasabian, Three Days Grace, Noize MC, Brainstorm and many other cool bands. If you love music as much as I do, you will love it!

Last time I told you about! Don't forget to participate! Further more! In order not to miss new items, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

I was with you ! Tell your friends about how to make Eggplant Sauté, recommend the recipe, if you like it, like it, leave comments, rate it, write and show photos of what you got and remember that everyone can cook deliciously, that you are more talented than you can imagine, and of course, enjoy your food! I love you, be happy!

5 stars - based on 5 review(s)

Sauteed vegetables are called variations on the theme of stew, but there is one main difference. The first dish comes from France and gets its name from the word “jump”, thanks to the method of preparation – in a saucepan. The ingredients are not mixed, but tossed, so as not to damage the pieces, otherwise they will release juice rather than retain it inside.

How to make sautéed vegetables?

Preparing a real vegetable sauté, with tossing food in a saucepan, is very difficult; it requires good utensils and a certain skill. Therefore, most housewives prepare the dish according to the principle of vegetable stew, with turning the vegetables over with a spatula. It is recommended to use a wooden spatula or spoon.

How to make a delicious vegetable sauté with eggplant:

1. Use a saucepan, saucepan or frying pan with a thick bottom.
2. Sauté vegetables in plenty of oil.
3. Eggplants need to be salted in advance and left for half an hour to remove the bitterness.
4. Cut the workpieces into large cubes.

Sauteed vegetables, the easiest and fastest recipe - in a frying pan. It is necessary to fry for a short time so that the ingredients retain their beneficial properties and taste. Onions are cut into half rings, carrots into circles, eggplants and peppers into strips or cubes. First soak the eggplants in salt, then be sure to rinse them.

Ingredients:

• eggplants – 1 pc.;
• bell pepper – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• black pepper – 0.25 tsp.

Preparation

1. Chop the vegetables and fry them separately.
2. Drain in a colander.
3. Transfer to a frying pan and add spices.
4. Saute the vegetables for a couple of minutes.
5. Sprinkle with crushed garlic.

Sautéed vegetables with eggplant and zucchini

The most inexpensive and satisfying vegetable saute is with eggplants and zucchini. The main thing is that all the ingredients are saturated with juice, so when cutting, they are laid out in different containers, peppered and salted in layers. For this recipe, vegetables were selected with the same cooking time so that everyone has time to reach condition.

Ingredients:

• eggplants – 300 g;
• zucchini – 450 g;
• bell pepper – 2 pcs.;
• onion – 1 pc.;
• tomatoes – 2 pcs.;
• black pepper – 0.5 tsp;
• greens - 1 bunch.

Preparation

1. Chop the vegetables.
2. Fry one at a time for 5 minutes.
3. Drain the oil.
4. Place in a saucepan, add salt and spices.
5. Simmer for 20 minutes.
6. Sprinkle with herbs.
7. Leave for 15 minutes.

Sauté with meat and vegetables and potatoes

A saute of vegetables with potatoes and meat turns out to be more satisfying. It's no secret: most men do not consider a dish without meat additives to be a complete dinner or lunch. Therefore, there is an option for them too. It is important not to overcook the vegetables so that they have a slight crunch. It is not recommended to add canned pastas and sauces; they distort the taste of the dish.

Ingredients:

• eggplants – 3 pcs.;
• zucchini – 2 pcs.;
• bell pepper – 2 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• meat – 0.5 kg;
• carrots – 2 pcs.;
• garlic – 1 clove;
• tomatoes – 4 pcs.;
• greens – 1 bunch;
• black pepper – 0.5 tsp.

Preparation

1. Chop the vegetables.
2. Cut the meat, fry, pepper.
3. Add onions and carrots, sauté for 10 minutes.
4. Transfer to a cauldron.
5. Cut the potatoes and add to the meat.
6. Simmer for 10 minutes.
7. Add eggplants, simmer until soft.
8. Add chopped zucchini and simmer for 5 minutes.
9. Add tomatoes, simmer for 5 minutes.
10. Add spices and salt.
11. Vegetable sauté with meat takes 15-20 minutes to prepare.

A more dietary meat option is sautéed chicken with vegetables. It cooks quickly, it is recommended to add fillet or thighs, they are more juicy. You can get by with breast meat. If you like spicy dishes, you can add a mixture of peppers and garlic. It is valuable because it retains its taste both cold and hot.

Ingredients:

• eggplants – 3 pcs.;
• fillet – 300 g;
• carrots – 3 pcs.;
• bell pepper – 3 pcs.;
• tomatoes – 3 pcs.;
• oil – 40 ml;
• sugar – 1 tbsp. l.;
• salt – 0.5 tbsp. l.;
• greens - 1 bunch.

Preparation

1. Chop the vegetables.
2. Grind the fillet and fry.
3. Add carrots and peppers, simmer for 5 minutes.
4. Add eggplants and sauté for 5 minutes.
5. Add tomatoes, spices, sugar, salt.
6. Sauté vegetables for 15 minutes.
7. Sprinkle with herbs.

A leaner sauté with meat and vegetables can be made with beef. It turns out delicious in a frying pan, in a cauldron, and in the oven. Among the spices, it is recommended to add thyme, rosemary and basil. The main secret of the dish is that the vegetables are stewed without water, in their own juice; before doing this, they need to be fried separately.

Ingredients:

• eggplants – 400 g;
• beef – 700 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• green beans – 150 g;
• tomatoes – 500 g;
• oil – 3 tbsp. l.;
• black pepper – 0.5 tsp;
• sugar – 1 tbsp. l.

Preparation

1. Chop the vegetables.
2. Grind the meat and fry.
3. Add onion, simmer for 5 minutes.
4. Peel the tomatoes and grind in a blender.
5. Grind the onion, fry, sprinkle with sugar.
6. Add tomatoes, simmer for 10 minutes.
7. Fry carrots and eggplants in turn.
8. Transfer the vegetables, along with the beans, to the meat.
9. Pour in the sauce, add spices.
10. Simmer for 10 minutes.

If you want to surprise your family or guests with something unusual, you can prepare a sauté of vegetables and seafood. Squid is ideal. For a long time they were considered a rare delicacy, but today this product is easy to buy in any store. It is recommended to cook only with olive oil.

Ingredients:

• onion – 80 g;
• celery – 80 g;
• sweet pepper – 200 g;
• garlic – 3 cloves;
• white wine – 210 ml;
• oil – 6 tbsp. l.;
• vegetable broth – 100 ml;
• greens – 0.5 bunch.

Preparation

1. Cut the vegetables.
2. Fry celery and onion for 5 minutes.
3. Add pepper and 125 ml wine.
4. When the wine has evaporated, pour in the broth.
5. Sprinkle with spices and stir.
6. Fry the crushed garlic for a couple of minutes.
7. Pour in 80 ml of wine and boil.
8. Boil squid in the mixture for 1-2 minutes.
9. Add stewed vegetables.
10. Stir the seafood and vegetables into the sauté and leave for 5 minutes.

A vegetable sauté with pumpkin turns out to be very juicy; this vegetable gives a lot of juice and makes the mixture soft. Sesame, parsley and nuts go well together. To speed up the process, you can bake the vegetables in the oven for 15 minutes, and then fry them in a saucepan with spices. This recipe adds citric acid.

Ingredients:

• onion – 1 pc.;
• pumpkin – 500 g;
• carrots – 3 pcs.;
• tomatoes – 2 pcs.;
• sweet pepper – 2 pcs.;
• garlic – 1 clove;
• oil – 100 ml;
• citric acid – 0.5 tsp;
• water – 100 ml.

Preparation

1. Cut the vegetables.
2. Place, without mixing, on a greased baking sheet.
3. Simmer for 15 minutes.
4. Place in layers in a casserole.
5. Sprinkle with garlic.
6. Dilute citric acid in water and pour over vegetables.
7. Simmer for 15 minutes.

Sauteed vegetables in the oven

It turns out softer and more fragrant. The principle is the same, but it saves time significantly; the ingredients do not need to be fried separately and then mixed. Parsley, garlic and ground black pepper will add piquancy, you can add thyme. Served as a side dish for meat or fish.

Ingredients:

• eggplants – 400 g;
• zucchini – 500 g;
• carrots – 3 pcs.;
• tomatoes - 2 pcs.;
• sweet pepper – 2 pcs.;
• onions – 2 pcs.;
• oil – 100 ml;
• garlic – 2 cloves.

Preparation

1. Chop the vegetables.
2. Place on a greased baking sheet.
3. Sprinkle with salt and spices.
4. Simmer in a preheated oven for 15 minutes.
5. Reduce heat and cover sheet with foil.
6. Simmer for 20 minutes.
7. Remove the foil and leave for another 5-10 minutes.

Sauteed vegetables with mushrooms

The hearty one has a unique taste; it is recommended to put forest ones, which have a pronounced aroma. You can replace it with greenhouse champignons, but the taste will not be felt. Therefore, it is worth adding at least a few chanterelles or boletuses. But they need to be boiled first.

Ingredients:

• eggplants – 3 pcs.;
• zucchini – 2 pcs.;
• carrots – 2 pcs.;
• sweet pepper – 3 pcs.;
• tomatoes – 6 pcs.;
• onions – 2 pcs.;
• mushrooms – 400 g;
• greens – 1 bunch;
• ground pepper – 0.5 tsp.

Preparation

1. Chop vegetables and mushrooms.
2. Fry one at a time for 5-10 minutes, place in a saucepan.
3. Add tomatoes and spices.
4. Simmer for 15 minutes.
5. Sprinkle the sauté of mushrooms and vegetables with herbs.
6. Simmer for 5 minutes.

Sauté vegetables in a slow cooker

Even faster and easier to deal with dinner is to cook. The ingredients can be fried simultaneously in the “fry” mode, then simmered. If time allows, you can do this separately so that the products retain more flavor. The dish is stewed for 20 minutes, but it is important to focus on technique.

Ingredients:

• eggplants – 450 g;
• zucchini – 350 g;
• carrots – 3 pcs.;
• tomatoes – 2 pcs.;
• sweet pepper – 2 pcs.;
• onions – 2 pcs.;
• oil – 100 ml.

Preparation

1. Chop the vegetables.
2. Place in a bowl and add salt.
3. Keep on the “Fry” with the lid open for 10 minutes.
4. Set to “Stew” and close the lid.
5. Cook for 20 minutes.

Sauteed vegetables for the winter - recipe

If the harvest has been good, you can prepare it; in cold weather, such a treat will not only complement the table, but will also become a pleasant reminder of summer. Pairs perfectly with any side dish. Vegetables prepared according to this recipe do not require sterilization of jars and are stored at room temperature.

Ingredients.

Often there is a moment when you are tired of traditional and ordinary dishes and want to cook something interesting and tasty. However, what stops me is that such food is not always healthy. If you want to please your household with a new dish, then you should try vegetable sauté. The recipe for this dish is both simple and does not require any special skills.

What it is

Vegetable saute is a mixture of products fried over high heat, but in a small amount of vegetable oil. You can also use meat, fish and minced meat to prepare this dish. Fried foods are served in a large amount of sauce.

There are a lot of options for preparing vegetable sauté. Each recipe is distinguished by its originality. But in general, the cooking process does not take much time. The dish got its name from the French word sauter. Translated as “bounce”. And this is no coincidence. This unusual name arose due to the fact that during the cooking process, food bounces violently on hot surfaces. As a result, the components are turned over and mixed.

According to the rules, vegetable sauté is prepared in a saucepan. However, to prepare it, you can use a frying pan with thick walls. The result is a beautiful dish in which the components are covered with a neat crust. If necessary, you can saute vegetables in the oven.

Zucchini and eggplant recipe

This vegetable sauté recipe is considered the most popular. To prepare the dish you will need:

• eggplant - 300 g;
• zucchini - 300 g;
• zucchini - 300 g;
• tomatoes - 200 g;
• bell pepper - 100 g;
• carrots - 2 pcs.;
• onion - 2 heads;
• pepper, salt, dill, parsley;
• garlic - to taste.

Food preparation

To prepare a vegetable sauté from eggplants and zucchini, you need to prepare the ingredients. To do this, wash the components thoroughly. Peel the carrots. Cut it into thin half rings. Also peel zucchini, eggplant and zucchini. Cut them into half rings or small cubes. The main thing is that the pieces are not too thick or large.

Peel the onion. Cut it into rings. Grind the tomatoes and peppers in the same way. When the ingredients are prepared, you can start preparing the dish.

Cooking stage

Place the frying pan on the fire and heat it well. Pour a small amount of vegetable-based oil into the container. Add chopped carrots here and fry them. This stage takes no more than 8 minutes. At the same time, be sure to stir the carrots. Otherwise it will burn.

Place the roasted carrots in a colander lined with a paper towel. This will remove excess vegetable oil. Leave the carrots for a few minutes.

Fry eggplant, zucchini and zucchini in the same way. Vegetables should drain after heat treatment. Otherwise the dish will turn out greasy. It takes about 10 minutes to fry zucchini, eggplant and zucchini. After this, fry the tomatoes, bell peppers, and onions. Thermal treatment of these components should last no more than 6 minutes.

Final stage

If desired, you can prepare a vegetable sauté with mushrooms. However, not everyone will like this version of the dish. Place the fried vegetables in a large saucepan. Finally, tomatoes should be added to the container, as well as finely chopped herbs, salt and the required amount of spices.

As for garlic, you should not fry it separately. It is better to add it during the heat treatment of tomatoes. Garlic can also be added to the dish raw at the final stage. Mix all components thoroughly in a common container. The vegetable sauté is ready and can be served.

Recipe for sautéing peppers and eggplants in the oven

Vegetable sauté with eggplant is one of the popular dishes. To prepare it you will need:

• eggplant - 2 pcs.;
• sweet bell peppers - 2 pcs.;
• medium-sized tomatoes - 2 pcs.;
• carrots - 2 pcs.;
• white onion - 2 heads;
• garlic - to taste;
• salt, spices, herbs;
• vinegar, vegetable oil.

Where to begin

To make a delicious vegetable sauté, you need to prepare the ingredients well. To completely peel the eggplants, cut them into rings no thicker than one centimeter and rub each piece with salt. Leave the vegetables in this form for at least 10 minutes.

Then peel the tomatoes. To do this, make a cross-shaped cut on the top of each tomato and lower it into boiling water for a few seconds. Cool the tomatoes in cold water and easily remove the skin. After this, cut the tomatoes into 6 parts.

Peel the bell pepper from the stalk, seeds and core. Also cut it into 6 parts. Peel the carrots and wash. Grind it into medium-sized longitudinal bars.

Heat treatment

Fry the tomato, eggplant and pepper slices separately in a frying pan at high temperature. However, you should not add a large amount of vegetable oil. Place the fried vegetables on a baking sheet and place in the oven. Bake the components at a temperature of 180˚C.

Heat the frying pan well and pour a little oil made from olives into it. Place chopped onions and carrots in a container. Fry the food until golden brown. Reduce heat to low. Pour a tablespoon of vinegar into the mixture of carrots and onions, add a tablespoon of sugar and simmer everything a little. Finally, pour the contents of the pan onto the baking sheet with the main ingredients and distribute evenly. Add peeled and chopped garlic to this.

Place the sautéed vegetables back into the oven and leave for 50 minutes without lowering the temperature. When the dish is ready, garnish it with chopped herbs and garlic.

Sauté with green peas

To prepare a vegetable sauté with peas you will need:

• sweet pepper - 1 pod;
• carrots - 1 pc.;
• zucchini - 200 g;
• green peas - 100 g;
• cherry tomatoes - 100 g;
• onion - 1 head;
• garlic - 1 clove;
• vegetable oil;
• pepper, salt.

Cooking process

Peel the carrots. Wash it well. Remove the stem, seeds and core from the pepper. Cut the ingredients into strips. Chop the zucchini into thin half rings. Heat a saucepan and pour vegetable oil into it. Place prepared vegetables in a container: zucchini, peppers, carrots. Add pre-peeled onions and cut into half rings here.

Fry all ingredients thoroughly for 2 minutes over high heat. At the same time, shake the saucepan periodically. Otherwise, the components will start to burn. After the specified time, add green peas to the vegetables. Fry the mixture for another two minutes. Then add chopped garlic, spices and salt to the sauté.

Cut the cherry tomatoes into two parts. Add them to the container with the vegetable mixture. Shake the contents of the saucepan several times and fry the food for three minutes. The vegetable sauté is ready. You can serve the dish to the table.

In conclusion

Vegetable sauté is a unique dish that can be prepared from a variety of ingredients. This food is ideal for vegetarians. After all, such a dish can consist exclusively of components of plant origin. If desired, the composition can be diversified by adding new ingredients.

For those who prefer more satisfying food, you can prepare a sauté with meat or fish. However, vegetables make the dish not only tasty, but also healthy and low in calories. And this is especially important for those who lead a healthy lifestyle and watch their figure, but at the same time love delicious food.

Sauteed vegetables in the oven is a great dish filled with a huge amount of useful substances. It is classified as a dietary food, as it has a very low calorie level and is almost completely free of fat.

For adherents of healthy eating or overweight people, this is an almost ideal solution for a delicious dinner or lunch. This dish is perfectly absorbed by the gastrointestinal tract, gives strength and energy, thanks to a rich set of vitamins and antioxidants.

How to cook sautéed vegetables in the oven?

Traditionally, this delicacy is prepared in a deep saucepan on the stove - you just need to prepare the vegetables and fry them according to the recipe. The sauté recipe in the oven differs only in that the ingredients do not need to be fried on the burner, or subjected to quick heat treatment, then baked in the oven.

The choice of good products is no less important - the taste, structure and aroma of the dish will directly depend on their quality. Therefore, choose fresh vegetables, without damage or other flaws. Next you can find recipes for sauteed vegetables in the oven with photos.

Cooking option with pre-frying ingredients.

To cook sauté in the oven, it is better to use heat-resistant dishes with a high side. List of required products:

• Eggplants – 2 pcs.;
• Tomatoes – 2 pcs.;
• Carrots – 2 pcs.;
• Onions – 1-2 pcs.;
• Bell pepper – 2 pcs.;
• Garlic – 2-3 cloves;
• Parsley, fresh dill;
• Vinegar – 1 tbsp. spoon;
• Olive oil
• Salt and pepper to taste.

Remove the skin from the eggplants, then chop into large slices and add salt.

Don't forget to wash your vegetables thoroughly before cooking.

The tomatoes must be blanched (place in boiling water for 1-2 minutes), peeled and cut into quarters.

Remove the core of the bell pepper with seeds with a knife and chop into strips.

Peel the carrots and onions, then cut them into small half rings and simmer in a frying pan until the onions crystallize.

Sauté the eggplants in olive oil for about 5-7 minutes, then fry the tomatoes and peppers.

Place all ingredients in a baking dish, sprinkle with finely chopped herbs and garlic. Bake in the oven for 45 minutes at 180 degrees.

Sauté eggplants and zucchini in the oven without frying.

In this cooking method, all ingredients will be stewed immediately in the oven. The big advantage of this dish is that it simmers slowly, as a result of which the maximum amount of nutrients is preserved.

Ingredients:

• Eggplant – 300 gr.;
• Zucchini – 400 gr.;
• Carrots – 300 gr.;
• Tomato – 300 gr.;
• Sweet pepper – 200 gr.;
• Onion - 1 pc.;
• Vegetable oil;
• Garlic – 2 cloves;
• Ground black pepper, salt.

Wash the vegetables in cold water, peel the skins, cut the tomatoes, eggplants and zucchini into large slices.

Cut the bell pepper into half rings. The dish will look more impressive if the peppers are of different colors.

Grate the carrots into large strips and chop the onion.

Grease a baking sheet with vegetable oil, lay out all the ingredients, sprinkle with salt, pepper, and chopped garlic.

Place the workpiece in an oven preheated to 200 degrees for 15 minutes. After this, reduce the temperature to 160C, cover everything with foil so that the vegetables retain their shape, cook for another 20-30 minutes.

Bon appetit!