Vegetable saute with eggplant and zucchini. Vegetable sauté in the oven

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Do you know what a vegetable saute is? If not, then we will talk about it in detail in the presented article. From it you will also learn how to cook a tasty and he althy vegetable saute in the oven, slow cooker, 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 pan) for cooking.

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

Vegetable saute differs from regular vegetable stews in the way it is prepared. The ingredients are first fried over a fairly high heat (while they are actively stirred or shaken), and then slowly stewed in their own juice.

As a rule, vegetable sauté is prepared without fish and meat. It is served at the table either as an independent dish or as a side dish.

Make vegetable saute in the oven

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

• medium-sized eggplant - 2 pieces;
• fresh tomatoes - 2 pcs;
• white bulbs - 2 pcs.;
• juicy carrot - 2 pcs;
• sweet pepper - 2 pcs;
• bunch of fresh herbs;
• garlic cloves - 3 pieces;
• white sugar - big spoon;
• 6% table vinegar - big spoon;
• olive oil - 3 large spoons;
• s alt and ground pepper - use as desired.

Processing components

Before you put the vegetable saute with eggplant in the oven, you should prepare all the ingredients.

Eggplants are thoroughly washed and the "navels" are cut off. If the peel is too hard, then it is also removed. Next, the eggplant is cut into circles about 1 centimeter thick, then rubbed with s alt and set aside.

Fresh tomatoes are blanched, peeled and divided into 6 slices. After that, all seeds are removed from the bell pepper and coarsely cut. As for carrots and onions, they are peeled and randomly chopped.

Heat treatment on the plate

After the main components are prepared, they begin their heat treatment. To do this, take a frying pan with vegetable oil, heat it up a little, and then alternately fry eggplants and peppers with tomatoes, and then carrots and onions. Table vinegar and granulated sugar are additionally added to the last ingredients.

Cooking in the oven

After roasting allcomponents take a heat-resistant form and put all the vegetables into it. Then they are sprinkled with chopped garlic, fresh herbs, and pepper and s alt are added to taste.

The formed dish is covered with a lid and placed in a preheated oven. At a temperature of 180 degrees, dinner is cooked for 52 minutes. Broth or water is not added to such a dish. Vegetables must cook in their own juices.

Serve at the dinner table

After the saute is ready, it is distributed on plates and immediately served. In addition, it is served with a large amount of chopped greens and a slice of bread.

Cooking vegetable saute in a slow cooker

Most often, the dish in question is made from many different products, taken in the same amount.

So, to prepare a tasty and he althy lunch, we need:

• medium-sized eggplant - 1 pc.;
• young zucchini - 1 pc.;
• fresh tomato - 1 pc.;
• large white onion - 1 pc.;
• juicy carrot - 1 piece;
• sweet pepper - 1 pc.;
• bunch of fresh herbs;
• garlic cloves - 2 pcs;
• vegetable oil - 45 ml;
• butter - 95 g;
• s alt and ground pepper - use as desired.

Preparation of ingredients

Vegetable saute with eggplant and zucchini is as easy and quick as in the oven. But before placing the ingredients in the bowl of the device, they are well processed.

All vegetables are peeled, "navels" and seeds, and then coarsely chopped with a sharp knife. Do the same with a bunch of fresh herbs.

Frying food

After grinding the main ingredients, they are put into the bowl of the device (except tomatoes) along with vegetable oil, and then fried in the baking mode for 2 minutes. They should be only slightly browned, but not limp.

Stewing dishes

After the vegetables are fried, a piece of butter is added to them. 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 "Stewing" program is set.

After 5 minutes of gentle heat treatment, fresh peeled tomatoes, as well as chopped garlic and greens, are laid out to the vegetables. In this composition, the products are stewed for about 8-12 minutes. During this time, the vegetables should become completely soft.

Serving a delicious vegetable dish to the table

After the vegetable saute with zucchini is cooked in a slow cooker, it is left in the "Heating" mode for 4-8 minutes. Then the lunch is laid out on deep plates and presented to the table along with a slice of bread and fresh herbs.

In addition to this dish, you can cook meat, fish or poultry. Although most hostesses prefer to serve such a meal without the above products.

Cooking saute on the stove

Most often, vegetable sauté is cooked on the stove. To make this dish as quickly as possible, we recommend usingthe following ingredients.

• young juicy carrots - about 600 g;
• butter - approximately 100 g;
• garlic cloves - a couple of pieces;
• s alt, various spices - apply to taste;
• dry white wine - about 50 ml;
• fat sour cream - optional (a couple of large spoons).

Preparation of ingredients

To prepare carrot saute on the stove, the main ingredient is thoroughly washed in warm water, and then peeled and cut into large cubes. After that, garlic cloves are peeled and crushed with a knife.

Cooking a dish on the stove

The dish in question has a fairly high calorie content. However, it should be noted that carrots are not absorbed by the body without animal fats. That is why thick sour cream must be used to prepare such a dinner.

So, to make a tasty and he althy sauté, melt butter in a saucepan or pan. Then crushed garlic cloves are added to it and they are fried a little. After that, coarsely chopped carrots are placed in the dishes. Cook it until the color changes.

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

How to serve a nutritious meal to the table?

After preparing the carrot sauté, put a few large spoons of thick and fatty sour cream into it, and then carefullymixed. After holding 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 lunch in question can be seasoned with unsweetened natural yogurt. It will make it more tender, tasty and nutritious.

Summarize

Your attention was presented with several options for cooking vegetable sauté. Which one to choose is up to you.

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