Vegetable saute with eggplants and zucchini. Vegetable saute in the oven

Do you know what a dish is like,how is a vegetable sauté? If not, we will describe it in detail in the article submitted. From it you will also learn how to prepare a tasty and healthy vegetable sauton in the oven, multivark, and also on the stove.

General information about the dish

Vegetable saute is a dish that requires special utensils (saucepan, flat-bottomed cauldron or thick-walled frying pan).

As you already understood, it is made from vegetables using vegetable or butter, dairy products, as well as adding a small amount of broth or dry white wine.

Vegetable honeycomb differs from ordinary stewed vegetablesa way of its preparation. Ingredients are first fried on a fairly strong fire (while they are actively interfered or shaken), and then slowly stew in their own juice.

Typically, a vegetable saute is cooked without fish and meat. To the table it is served either as an independent dish or as a side dish.

We make a vegetable sauté in the oven

The dish in question is not only very tasty and satisfying, but also quite a useful meal. To make it at home, we will need the following set of ingredients:

eggplant medium-sized - 2 pcs .;
fresh tomatoes - 2 pcs .;
bulbs white - 2 pcs .;
juicy carrot - 2 pieces;
sweet pepper - 2 pcs .;
a bunch of green fresh;
garlic teeth - 3 pieces;
white sugar - a large spoon;
vinegar dining room six per cent - a large spoon;
olive oil - 3 large spoons;
salt and ground pepper - apply at your discretion.

Processing components

Before you place the vegetable sauté with eggplant in the oven, you should prepare all the ingredients.

Eggplants are thoroughly washed and cut off "belly button". If the peel is too hard, then it is also removed. Next, the eggplants are cut into circles about 1 centimeter thick, after which they rub with salt and set aside.

Fresh tomatoes are blanched, peeled anddivided into 6 lobules. After that, remove all the seeds from the Bulgarian pepper and cut it large. As for carrots and onions, they are cleaned and arbitrarily shredded.

Heat treatment on the plate

After the main components have beenprepared, proceed to their thermal treatment. To do this, take a frying pan with vegetable oil, warm it up a little, and then fry first eggplant and pepper with tomatoes, and then carrots and onions. To the last ingredients additionally add table vinegar and granulated sugar.

Cooking in the oven

After roasting all components take a heat resistant form and spread all the vegetables in it. Then they sprinkle with chopped garlic, fresh herbs, and also add pepper and salt to taste.

The formed dish is covered with a lid and put inheated oven. At a temperature of 180 degrees, lunch is cooked for 52 minutes. Broth or water in such a dish is not added. Vegetables must be prepared in their own juice.

We serve to the dinner table

After the saute is ready, it is distributed on plates and immediately fed to the table. In addition to it, a large quantity of chopped greenery and a slice of bread are served.

Preparing a vegetable sauton in a multivark

Most often, the dish in question is made from a variety of different products, taken in the same quantity.

So, for the preparation of a delicious and healthy lunch we will need:

eggplant medium - 1 pc .;
zucchini young - 1 pc .;
fresh tomato - 1 pc .;
bulb white, large - 1 pc .;
juicy carrot - 1 piece;
sweet pepper - 1 pc .;
a bunch of green fresh;
garlic teeth - 2 pieces;
vegetable oil - 45 ml;
butter - 95 g;
salt and ground pepper - apply at your discretion.

Preparation of ingredients

Vegetable saute with eggplant and zucchini is prepared as easily and quickly as in the oven. But before you place the ingredients in the bowl of the device, they are properly processed.

All vegetables are peeled, "navel" and seeds, and then they are shredded with a sharp knife. Similarly come with a bunch of fresh greens.

Hot foods

Crushing the main ingredients, they spread inthe bowl of the device (except tomato) together with the vegetable oil, and then fry in the baking mode for 2 minutes. In doing so, they should only lightly brown, but do not soften.

Quenching dishes

After the vegetables are roasted, to themadd a piece of butter. The ingredients are mixed and cooked in the same mode for another 2 minutes. After that, the products are covered with a lid and the "Quenching" program is installed.

After 5 minutes of gentle heat treatment,vegetables are spreading fresh tomatoes without peel, as well as chopped garlic and greens. In this composition, the products are stewed for about 8-12 minutes. During this time the vegetables should become completely soft.

We serve a delicious vegetable dish to the table

After the vegetable sauté with zucchini will becooked in a multivark, it is left in the "Heating" mode for 4-8 minutes. Then the dinner is laid out on deep plates and presented to the table with a slice of bread and fresh herbs.

In addition to such a dish you can cook meat, fish or poultry. Although most housewives prefer to serve such a dinner without the aforementioned products.

Cooking saute on the stove

Most often a vegetable saute is cooked on the stove. To make this dish as fast as possible, we recommend using the following ingredients.

vegetable sauté with eggplants and courgettes

young juicy carrots - about 600 g;
butter - about 100 g;
garlic teeth - a couple of pieces;
salt, various spices - apply to taste;
dry white wine - about 50 ml;
sour cream fatty - if desired (a couple of large spoons).

Preparation of ingredients

For cooking carrot sauton on the kitchenplate the main ingredient is thoroughly washed in warm water, and then peeled and cut into large cubes. After that, peel the garlic cloves and crush them with a knife.

Prepare the dish on the stove

The dish in question is quite largecaloric content. However, it should be noted that carrots are not absorbed by the body without animal fats. That's why you need to use thick sour cream to make such a dinner.

So, to make a tasty and useful saute, insaucepan or frying pan melted butter. Then crushed chives of garlic are added to it and fried a little. After this, large cut carrots are put in the dishes. Prepare it before changing the color.

Adding spices and salt to the vegetable, the fire is reduced to a minimum. In this form, carrots are stewed under the lid for 12 minutes. And in the middle of the process to it necessarily add dry white wine.

How to serve a nutritious dish to the table?

After cooking the carrot saute to itspread a few large spoons of thick and fatty sour cream, and then carefully mix. Having sustained the dish under the lid for ¼ hour, it is laid out on plates and presented to the table.

By the way, instead of sour cream, the dinner in question can be filled with unsweetened natural yoghurt. With it, it will turn out to be more tender, tasty and nutritious.

Let's sum up the results

To your attention were presented several options for cooking vegetable juice. Which one to choose is up to you.

By the way, you can make this dish not only from the ingredients listed above, but also using components such as celery, zucchini, pumpkin, various cheeses, shallots, potatoes, broccoli and the like.