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Vegetable satay. Real eggplant saute is an indispensable hot summer classic! How to cook vegetable sauté recipe

Every housewife has a moment when all the standard and ordinary dishes that she serves every day get boring, and she wants to try something new, unusual and, of course, tasty. But at the same time, I would like it to be wholesome and healthy food, so that later because of the “new thing” I would not have to restore my health.

We would like to present to your attention a wonderful dish called sauté. What is sauté? Surely, not everyone knows such an interesting name, and most importantly, what it means.

Saute can be called vegetables, fish or meat fried over high heat, but in a small amount of oil, all depending on the recipe, served in a large amount of sauce.

Now is a wonderful time, summer, when they appear on store shelves in great variety and quantity, and they are relatively inexpensive, and what can we say about their usefulness! There are a large number of options for preparing this dish; each housewife or professional chef makes this dish in her own way.

In general, the dish got its strange name from the French word “sauter”, which means “to jump”.

This is due to the fact that during the cooking process, the food is quickly fried and sharply shaken, bouncing, as a result of which they turn over and mix. According to the rules, sauté should be cooked in a saucepan (cauldron with a flat bottom), but now it can easily be cooked in a thick-walled frying pan. The result is beautifully fried vegetables or other products with a golden crust.

Sounds delicious? Then let's try to figure out how to prepare a delicious vegetable sauté. As we have already said, each housewife cooks in her own way, you can cook on the stove, some finish it in the oven, or you can grill it, as you like! Let's look at the most popular and traditional sauté recipes.

Eggplant and zucchini sauté recipe

300 g eggplant;
300 g zucchini;
300 g zucchini;
200 g tomato;
100 g bell pepper;
2 medium carrots;
2 onions;
Garlic clove, parsley, dill, salt, pepper.

First, let's start chopping all the prepared vegetables. To do this, wash everything thoroughly, peel the carrots and cut them into half rings. We also peel zucchini, zucchini and eggplant and cut them into small pieces or half rings.

The onion is peeled and also cut into rings, then the bell peppers and tomatoes are cut into the same pieces. When everything is ready, we begin to fry the prepared vegetables: a small amount of vegetable oil is poured into a well-heated frying pan, carrots are poured into it, fry for 7-8 minutes, and do not forget to stir.

Then, to allow the excess oil to drain, place the fried carrot pieces in a colander on paper towels and leave in that position for a few minutes.

Zucchini, zucchini, and eggplants are fried using the same principle; each product must be allowed to drain. Zucchini, zucchini, eggplants are fried for 8-10 minutes, and onions, bell peppers and tomatoes - 5-6 minutes.

As they cook, all the vegetables are transferred to a common pan; at the last stage, tomatoes and herbs are added, along with which you need to salt and pepper the dish to taste. By the way, it is best to fry garlic together with tomatoes, or you can add it raw to a ready-made dish. All ingredients are carefully mixed, that's it, the sauté is ready!

How to cook eggplant and pepper sauté in the oven?

To prepare the dish you will need:

2 eggplants;
2 bell peppers;
2 medium tomatoes;
2 carrots;
2 onions;
2-3 cloves of garlic, herbs, salt, pepper, vinegar.

In order for the eggplants to easily part with their skin, cut them into rings 1 cm thick, then rub them with salt and leave for a while. Then peel the tomatoes. To do this, make a cross-shaped cut on the top of each tomato, lower it into boiling water for a few seconds, and then take it out, cool with cold water, after which the skin can be easily removed.

After this, cut the tomatoes into six parts. Let's move on to the bell pepper: it must be peeled from the stalks, core and seeds, cut into small slices into six parts. The carrots are also peeled and cut into medium lengthwise cubes.

Eggplant slices, peppers and tomatoes are fried in a frying pan separately, after which they are all placed together on a baking sheet and baked in the oven at 180°.

While the vegetables are baking, move on to the carrots and onions. The frying pan needs to be warmed up well, then pour a little olive oil on it, then fry the onions and carrots until golden brown.

After this, the heat is reduced to a minimum, and a tablespoon of vinegar and a tablespoon of sugar are added to the frying pan, the onions and carrots are lightly stewed in this mixture, after which they are added to the main vegetables on a baking sheet, they must be distributed evenly, at the same time add finely chopped garlic .

In total, the sauté should spend about 50 minutes in the oven, after which the baking sheet is removed from the oven and the sauté is decorated with chopped herbs and garlic. Ready!

Recipe for vegetable sauté with green peas

To prepare the recipe you will need:

1 red bell pepper;
1 carrot;
200 g zucchini;
100 g green peas;
100 g cherry tomatoes;
1 onion;
1 clove of garlic, salt, pepper, oil.

Cut the zucchini into thin half rings, then peel the bell pepper and carrots and cut them into strips. Heat the saucepan thoroughly over high heat, pour in sunflower oil, then add prepared zucchini, carrots, bell peppers and onions, cut into half rings.

All ingredients are fried over high heat for about two minutes, shaking the saucepan periodically. After two minutes, add green peas, fry everything for about two more minutes, after that add garlic, and also season the mixture with salt and pepper.

After this, add the cherry tomato halves, shake everything several times and fry for another 2-3 minutes. Sauté is ready! In this recipe, you can use a thick-walled frying pan instead of a saucepan.

In our article, we told you about the most popular sauté recipes, as well as the different ways to prepare it. We recommend trying each of the above methods to decide on the one that suits your taste.

In general, there are recipes for sauteed fish and meat, but sautéed vegetables are not only a tasty dish, but also healthy and low-calorie, which is so important for those who watch their figure, but at the same time love to eat tasty food. Try it and you won't be disappointed!

Many people have more than once encountered the fact that any dish made from meat, fish or even potatoes is too heavy, or they simply don’t want it. But on the contrary, I want something light, so that it doesn’t affect my figure (especially important for girls), and the food gives me a feeling of lightness and not discomfort. The proposed option would be like good snack, so an independent dish that will be simply pleasant to put on a piece of Borodino bread and eat.

Products for vegetable satay

Onions – 2 heads.
Carrots – 1-2 pieces.
Eggplants – 3-4 pieces.
Bell pepper – 3 pieces (medium size).
Zucchini – 1-2 pcs. You can omit them, strictly to taste, or replace them with squash.
Tomatoes – 3-4 pieces.
Garlic – 3-4 cloves.
Salt, sugar, vegetable oil.

Step-by-step method for preparing vegetable satay

Pour a little oil into a large frying pan with high sides and place it on the fire. While it is heating up, finely chop the onion and throw it in. Mix thoroughly and leave to fry.

Meanwhile, chop the carrots finely and add them to the onions. Again, mix well. The heat is medium, so as not to burn, but the ingredients are fried and not stewed.

Meanwhile cut the eggplant into cubes. Not so small, but not so big that they “ask to be put in your mouth.” We’ll also put them in the frying pan and mix them in the same way, adding more vegetable oil (the eggplants will absorb it very quickly). Let them fry without a lid.

Meanwhile, chop the zucchini. Also not large or small, and feel free to put it in the frying pan.

Now cover with a lid and grab the pepper yourself. Did you cut it? Add to the frying pan and mix well.

Then add salt, sugar and squeezed or finely chopped garlic. The vegetables will release their juice, and then they will no longer be fried, but stewed.

Meanwhile, tomatoes (you can take “not the first freshness”, as long as they are juicy), cut in half, cut out the green core

and grate them directly into the frying pan so that the skin remains in your hands. Stirred? Covered with a lid? Has the fire been reduced to low? Now mix well and simmer and evaporate for another fifteen to twenty minutes.

That's all. Eat it now or put the hot dish in jars, cover it with tin lids and leave it for the winter - it’s up to you.

But the smell is incomparable and very soon you will want to repeat the experiment. The only thing is that this dish tastes better when it’s cooled, or even out of the refrigerator. But waiting for this is too painful.

So you found out how to cook satay. The recipe for this dish is terribly simple, and its taste depends not only on the ingredients included in its composition, but also on the order in which the products are added. Although it is very simple, and the time for sequential frying is very easy to calculate. First, wash and clean all the ingredients, and then cut and place in a frying pan. While cutting the next one, fry the previous ones. And so, you will cook everything perfectly. Bon appetit.

Among vegetable dishes, there are many other very interesting recipes. You can already find many of them on the pages of my culinary website.

Description

Sauteed vegetables- a very simple and affordable dish that can be prepared even from what is in the refrigerator. You can select a set of vegetables yourself according to your taste: we will use zucchini and eggplant as a base, as well as onions, bell peppers and carrots as an addition. A variety of spices or dried Italian herbs would also come in handy in this dish. Anything that goes well with vegetables will do.

At home, we will bake our vegetable sauté in the oven, which will give it a unique, inimitable taste. The step-by-step recipe with photos presented below will help you quickly and easily cope with each stage of cooking.

We will sprinkle the already prepared dish with fresh herbs. You can also sprinkle the vegetables with lemon juice to give the saute another bright touch of flavor. Tomatoes will be the final and final ingredient: from their pulp we will prepare a kind of sauce. The dish will turn out to be very rich in taste and very satisfying!

Let's get started making sautéed vegetables for dinner!

Ingredients

(3 pcs.)
(2 pcs.)
(1 PC.)
(4 things.)
(1 clove)
(2 pcs.)
(3 pcs.)
(2 branches)
(2 branches)
(50-70 ml)
(taste)
(taste)
(taste)

Cooking steps

Let's prepare and wash all the necessary ingredients for preparing sautéed vegetables.

Cut the eggplants into large pieces, place them in a deep bowl and cover with salt for 10 minutes so that all the bitterness goes away. We clean the remaining vegetables and prepare them for further chopping.

If desired, peel the zucchini, then remove the internal seeds and cut them into the same large pieces as the eggplants. Cut the onion and sweet bell pepper into neat thin half rings. Cut the carrots into thin round slices. We rinse the eggplants from salt and dry them.

Heat a frying pan with a few tablespoons of vegetable oil, place carrot slices on it and fry them over fairly high heat for 2-3 minutes. Constantly stir the carrots while frying. Transfer the fried vegetables to a paper towel to drain off excess oil. Then place the carrot mugs on the bottom of a large cast iron frying pan.

Separately, fry the de-bittered and dried eggplant pieces.

Then we do the same with the chopped zucchini.

Fry the onion and sweet bell pepper together until soft.

Peel the garlic and chop it very finely with a sharp knife. We remove the skins from the tomatoes and fry their chopped pulp or, rather, simmer it in a frying pan along with garlic. Add a variety of dried aromatic herbs, salt and sugar to taste.

Preheat the oven to 160 degrees. Place all the fried vegetables in a cast iron frying pan with the carrots, mix them thoroughly, and pour in the tomatoes and spices. Bake the sautéed vegetables in the oven with the lid closed for 30 minutes. Stir halfway through cooking and only once.

Place the prepared vegetables into a wide and deep bowl. Season with salt, sprinkle with chopped herbs and let cool. Sauteed vegetables baked in the oven is ready!

Bon appetit!

Often there is a moment when you are tired of traditional and ordinary dishes and want to cook something interesting and tasty. However, what stops me is that such food is not always healthy. If you want to please your household with a new dish, then you should try vegetable sauté. The recipe for this dish is both simple and does not require any special skills.

What it is

Vegetable saute is a mixture of products fried over high heat, but in a small amount of vegetable oil. You can also use meat, fish and minced meat to prepare this dish. Fried foods are served in a large amount of sauce.

There are a lot of options for preparing vegetable sauté. Each recipe is distinguished by its originality. But in general, the cooking process does not take much time. The dish got its name from the French word sauter. Translated as “bounce”. And this is no coincidence. This unusual name arose due to the fact that during the cooking process, food bounces violently on hot surfaces. As a result, the components are turned over and mixed.

According to the rules, vegetable sauté is prepared in a saucepan. However, to prepare it, you can use a frying pan with thick walls. The result is a beautiful dish in which the components are covered with a neat crust. If necessary, you can saute vegetables in the oven.

Zucchini and eggplant recipe

This vegetable sauté recipe is considered the most popular. To prepare the dish you will need:

eggplant - 300 g;
zucchini - 300 g;
zucchini - 300 g;
tomatoes - 200 g;
bell pepper - 100 g;
carrots - 2 pcs.;
onion - 2 heads;
pepper, salt, dill, parsley;
garlic - to taste.

Food preparation

To prepare a vegetable sauté from eggplants and zucchini, you need to prepare the ingredients. To do this, wash the components thoroughly. Peel the carrots. Cut it into thin half rings. Peel zucchini, eggplant and zucchini as well. Cut them into half rings or small cubes. The main thing is that the pieces are not too thick or large.

Peel the onion. Cut it into rings. Grind the tomatoes and peppers in the same way. When the ingredients are prepared, you can start preparing the dish.

Cooking stage

Place the frying pan on the fire and heat it well. Pour a small amount of vegetable-based oil into the container. Add chopped carrots here and fry them. This stage takes no more than 8 minutes. At the same time, be sure to stir the carrots. Otherwise it will burn.

Place the roasted carrots in a colander lined with a paper towel. This will remove excess vegetable oil. Leave the carrots for a few minutes.

Fry eggplant, zucchini and zucchini in the same way. Vegetables should drain after heat treatment. Otherwise the dish will turn out greasy. It takes about 10 minutes to fry zucchini, eggplant and zucchini. After this, fry the tomatoes, bell peppers, and onions. Thermal treatment of these components should last no more than 6 minutes.

Final stage

If desired, you can prepare a vegetable sauté with mushrooms. However, not everyone will like this version of the dish. Place the fried vegetables in a large saucepan. Finally, tomatoes should be added to the container, as well as finely chopped herbs, salt and the required amount of spices.

As for garlic, you should not fry it separately. It is better to add it during the heat treatment of tomatoes. Garlic can also be added to the dish raw at the final stage. Mix all components thoroughly in a common container. The vegetable sauté is ready and can be served.

Recipe for sautéing peppers and eggplants in the oven

Vegetable sauté with eggplant is one of the popular dishes. To prepare it you will need:

eggplant - 2 pcs.;
sweet bell peppers - 2 pcs.;
medium-sized tomatoes - 2 pcs.;
carrots - 2 pcs.;
white onion - 2 heads;
garlic - to taste;
salt, spices, herbs;
vinegar, vegetable oil.

Where to begin

To make a delicious vegetable sauté, you need to prepare the ingredients well. To completely peel the eggplants, cut them into rings no thicker than one centimeter and rub each piece with salt. Leave the vegetables in this form for at least 10 minutes.

Then peel the tomatoes. To do this, make a cross-shaped cut on the top of each tomato and lower it into boiling water for a few seconds. Cool the tomatoes in cold water and easily remove the skin. After this, cut the tomatoes into 6 parts.

Peel the bell pepper from the stalk, seeds and core. Also cut it into 6 parts. Peel the carrots and wash. Grind it into medium-sized longitudinal bars.

Heat treatment

Fry the tomato, eggplant and pepper slices separately in a frying pan at high temperature. However, you should not add a large amount of vegetable oil. Place the fried vegetables on a baking sheet and place in the oven. Bake the components at a temperature of 180˚C.

Heat the frying pan well and pour a little oil made from olives into it. Place chopped onions and carrots in a container. Fry the food until golden brown. Reduce heat to low. Pour a tablespoon of vinegar into the mixture of carrots and onions, add a tablespoon of sugar and simmer everything a little. Finally, pour the contents of the pan onto the baking sheet with the main ingredients and distribute evenly. Add peeled and chopped garlic to this.

Place the sautéed vegetables back into the oven and leave for 50 minutes without lowering the temperature. When the dish is ready, garnish it with chopped herbs and garlic.

Sauté with green peas

To prepare a vegetable sauté with peas you will need:

sweet pepper - 1 pod;
carrots - 1 pc.;
zucchini - 200 g;
green peas - 100 g;
cherry tomatoes - 100 g;
onion - 1 head;
garlic - 1 clove;
vegetable oil;
pepper, salt.

Cooking process

Peel the carrots. Wash it well. Remove the stem, seeds and core from the pepper. Cut the ingredients into strips. Chop the zucchini into thin half rings. Heat a saucepan and pour vegetable oil into it. Place prepared vegetables in a container: zucchini, peppers, carrots. Add pre-peeled onions and cut into half rings here.

Fry all ingredients thoroughly for 2 minutes over high heat. At the same time, shake the saucepan periodically. Otherwise, the components will start to burn. After the specified time, add green peas to the vegetables. Fry the mixture for another two minutes. Then add chopped garlic, spices and salt to the sauté.

Cut the cherry tomatoes into two parts. Add them to the container with the vegetable mixture. Shake the contents of the saucepan several times and fry the food for three minutes. The vegetable sauté is ready. You can serve the dish to the table.

In conclusion

Vegetable sauté is a unique dish that can be prepared from a variety of ingredients. This food is ideal for vegetarians. After all, such a dish can consist exclusively of components of plant origin. If desired, the composition can be diversified by adding new ingredients.

For those who prefer more satisfying food, you can prepare a sauté with meat or fish. However, vegetables make the dish not only tasty, but also healthy and low in calories. And this is especially important for those who lead a healthy lifestyle and watch their figure, but at the same time love delicious food.