Kitchen appliances and utensils:
- cutting board;
- knife;
- tablespoon;
- tea spoon;
- deep refractory pan;
- hob.
Ingredients
| Product | amount |
| eggplant | 1 PC. |
| squash | 1 PC. |
| onion | 2 pcs. |
| Bell pepper | 2 pcs. |
| hot pepper | 1 PC. |
| a tomato | 5 pieces. |
| carrot | 1 PC. |
| garlic | 1-2 teeth |
| olive oil | 5 tbsp. l |
| Provencal herbs | pinch |
| salt | 1 tsp |
| greenery | beam |
Step cooking
- Peel 1 eggplant and 1 zucchini.
- Dice 1 carrot and prepared eggplant with zucchini.
- Coarsely chop 1 head of onion, 2 sweet peppers and 3 tomatoes.
- Take 1 hot pepper, remove the seeds in it and finely chop.
- Finely chop 1 bunch of greenery.
- We put on the fire a deep refractory pan and add 5 tbsp. To it. l olive oil.
- We send fried carrots and onions.
- After 10 minutes, we send chopped zucchini and eggplant to vegetables. We mix everything.
- After 5 minutes, add sweet pepper to the ingredients. We fry all 5 minutes.
- Sprinkle the contents of the pan 1 tsp. salt.
- Add chopped tomatoes and hot peppers to the vegetables.
- Mix the vegetables well, cover them with a lid and simmer for 5 minutes.
- Add greens, 3 chopped cloves of garlic and a pinch of provence herbs to the ingredients.
- Stew vegetables for 2 minutes and turn off the heat. The dish is ready!
Important! Try to cut all the vegetables into pieces of the same size.
Ready sauté can be used as a side dish for meat or as a separate lean dish.
Video recipe
If you still have questions regarding the process of cooking vegetable sauté, we suggest you watch the video with a detailed step-by-step recipe for this dish.
Do you like the proposed version of the vegetable dish? Perhaps you decided to use additional ingredients in the recipe? Feel free to share your reviews and leave useful cooking tips.
Loading...