Sauté seasonal vegetables for winter: tastier than any salad
Sauté should be canned now, because there are many delicious fresh vegetables. The appetizer turns out to be very light and, at the same time, savory. It is prepared much easier than any traditional salads for the winter.
The idea of cooking vegetable sauté for winter is published on the Instagram page of food blogger Yana with the nickname whitegarden_land. It comes out very tasty if you add a lot of herbs.
Recipe for sautéed vegetables for winter
Source: Screenshot of a post on the Instagram page of foodblogger Yana with the nickname whitegarden_land
Ingredients:
- eggplants - 3 kg
- tomatoes - 2 kg
- bell pepper - 1 kg
- carrots - 1 kg
- onion - 500 g
- garlic - 3 heads
- spices: black pepper, paprika, salt, sugar
- vinegar - 3 tbsp.
Method of preparation:
Slicing eggplants
Source: Screenshot of a post on the Instagram page of food blogger Yana with the nickname whitegarden_land
1. Cut eggplant and tomatoes into large cubes.
2. Dice the carrots as desired, either into cubes or rings.
Tomatoes for sautéing
Source: pixabay.com
3. Finely dice peppers.
Peppers for sautéing
Source: Pixabay
4. Onion in half rings, garlic cut into small pieces.
5. You can add chopped fresh or dried cilantro.
6. First fry the eggplants in a skillet over high heat with enough sunflower oil.
Sliced peppers for sautéing
Source: Screenshot of a post on the Instagram page of food blogger Jana with the nickname whitegarden_land
7. Add the tomatoes to the eggplants.
8. In a separate pan fry the carrots and onions. Then mix with eggplants and tomatoes, add garlic, black pepper, paprika, salt, sugar. All to taste.
Carrots for cooking sauté
Source: Screenshot of a post on the Instagram page of food blogger Jana with the nickname whitegarden_land
9. All stew for about 20-30 minutes, at the end add 3 tablespoons of vinegar and close in sterilized jars.
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