If you love vegetable stew, then you will surely love this sauté recipe made with seasonal summer vegetables. This tasty, healthy and easy-to-prepare dish will especially appeal to third-party dietary and healthy food.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In late summer and early autumn, when the vegetable harvest reaches its peak, it's time to prepare a variety of vegetable dishes. And one of the best of these options is vegetable sauté. There are many recipes for this dish, there is even a preservation option for the winter. But due to the very height of the vegetable harvest, I want to talk about the summer version of not only a tasty, but also healthy vegetable summer lunch. This sauté is the best option for dishes that are prepared from a wide variety of vegetables.
In this recipe, I use the most popular foods: courgettes, tomatoes, carrots, onions and potatoes. But if you wish, you can expand the range of vegetables and add eggplants, bell peppers, peas, corn … These products are great for cooking this dish. The proportions of products are usually taken in the same proportions, but if desired, you can use more of any vegetables, respectively, on the contrary, less tasty - less. In the process of cooking, wine, vegetable or meat broth, tomato juice and other sauces are sometimes poured in a saucer. Today I got by with tomatoes, which, when stewing, gave their own juice. In addition, if you cannot imagine your life without meat, then a vegetable dish can be supplemented with meat, fish, chicken, sausages, etc. No matter how you cook this treat, it will be original and always taste.
- Caloric content per 100 g - 60 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Zucchini - 1 pc.
- Potatoes - 2-3 pcs.
- Onions - 1 pc.
- Carrots - 1 pc.
- Tomatoes - 2 pcs.
- Garlic - 3 cloves
- Salt - 1 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step cooking vegetable summer sauté:
1. Wash all vegetables and pat dry with a paper towel. Peel potatoes, onions, carrots and garlic, wash and dry again. Chop all the ingredients to the same size to make the slices look nice when cooked on a plate. The only exception can be garlic, chop it finely.
2. Heat a frying pan with vegetable oil and put the potatoes with carrots. Turn on medium heat and fry until lightly golden.
3. Then add onion, zucchini, tomatoes and garlic. Observe the sequence of laying vegetables, as some cook faster and others slower.
4. Stir and add salt and pepper to the pan. You can also add any spices, spices, herbs.
5. Stir again and boil. When you hear that the vegetables begin to sizzle, cover them with a lid, screw the temperature down to a minimum and simmer them over low heat for half an hour. Do not overexpose over the fire so that they do not turn into a puree consistency. All vegetables, except tomatoes, should remain intact and keep their shape well. Serve warm to the table after cooking. They use it alone or in a company with side dishes: meat steak, boiled rice, etc.
See also the video recipe on how to cook vegetable sauté.
