In the summer season, nature gives us vegetables and herbs, which allows us to prepare simple and healthy recipes. For example, a vegetable summer saute will delightfully decorate a family dinner. Step-by-step recipe with a photo. Video recipe.
Saute is a dish that got its name from the French word "sauter", which means "to jump." The cooking method fully lives up to its name. The food is first fried in a skillet or in a skillet with "shaking" so that they turn over and roast evenly. But today, few people follow this technology, tk. the products are simply mixed and turned over with a spatula. Therefore, saute is not the name of a dish, but a method of preparation, from which there are many similar recipes. From a huge selection, I suggest preparing summer vegetable sauté from seasonal products. Now this dish is very popular among many housewives.
We will cook sauté the most popular - from eggplant and zucchini, which we will add with carrots and tomatoes. Although, while summer vegetables are in abundance, you can show your imagination and complement the dish with other seasonal products: bell peppers, peas, asparagus beans, green peas, cauliflower … The recipes will teach you how to cook vegetables. And learning how to make sauté at home will broaden your culinary horizons and your daily diet.
- Caloric content per 100 g - 60 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 1 pc.
- Ground black pepper - a pinch
- Carrots - 1 pc.
- Vegetable oil - for frying
- Basil - small bunch
- Zucchini - 1 pc.
- Cilantro - small bunch
- Salt - 0.5 tsp or to taste
- Tomatoes - 1 pc.
Step by step cooking vegetable summer sauté, recipe with photo:
1. Wash the eggplants, cut off the tail and cut into strips about 1 * 3 cm in size. If the vegetable is ripe, then remove the bitterness from it. To do this, sprinkle the pieces with salt and leave for 20-30 minutes. Then rinse with running water and pat dry with a paper towel.
2. Wash the zucchini, dry with a paper towel and cut to the same size as the eggplant.
3. Peel the carrots, rinse and cut into strips.
4. Cut the tomatoes into cubes and finely chop the herbs.
5. Put the eggplants in a frying pan with heated vegetable oil.
6. Fry them until lightly golden brown. Keep in mind that eggplants actively absorb oil. Therefore, they may be too greasy. To help the vegetable absorb less oil, fry it in a nonstick skillet that won't burn.
7. When the eggplants are fried, remove them from the pan and add the zucchini to it.
8. Fry them until lightly golden brown.
9. Following the zucchini, send the carrots to the pan.
10. Also fry it until golden brown.
11. In a large skillet, combine the fried eggplants, courgettes and carrots. Add tomatoes and herbs. Season with salt and black pepper.
12. Stir vegetable summer sauté and simmer for 10-15 minutes under a closed lid over low heat. It can be consumed both warm and chilled.
See also the video recipe on how to make sautéed zucchini.
