How to cook a saute of vegetables?

If you are tired of the usual dishes, then we will tell you today how to properly prepare a saute of vegetables. Such a meal perfectly suits fasting people and vegetarians.

How to cook a saute of vegetables in the oven?

Ingredients:

• eggplant - 2 pieces;
• Bulgarian pepper - 2 pieces;
• tomato - 2 pcs .;
• carrots - 2 pieces;
• bulb - 2 pieces;
• garlic - 2 cloves;
• spice;
• sugar - 1 tbsp. a spoon;
• vinegar.

Preparation

So, now we will tell you how to prepare a vegetable sauté. Eggplant washed, cut into rings, rubbed with salt and left to soak. Tomatoes are rinsed, scalded with boiling water, carefully peeled off the skin and cut the pulp into slices. Bulgarian pepper is processed from the core and shredded in small slices. Carrots are cleaned and chopped with longitudinal slabs. After that, prepared eggplant slices, tomatoes and peppers fry separately in a pan, after which we spread all the vegetables on a baking sheet and bake in the oven at a temperature of 180 degrees. Frying pan thoroughly, pour a little olive oil and pass the onion and carrots to golden color. After that, reduce the fire to a minimum, pour in a spoonful of vinegar, throw sugar, mix and stew vegetables for about 5 minutes. After that, spread the roast on a baking tray, distribute evenly over all vegetables and add finely chopped garlic. We send the saute again to the oven and bake for another 25 minutes. Next, decorate the dish with chopped herbs and garlic.

How to cook a saute of vegetables in a multivariate?

Ingredients:

• bulb - 2 pieces;
• eggplant - 2 pieces;
• tomato ripe - 6 pcs .;
• carrots - 2 pieces;
• Bulgarian pepper - 4 pcs .;
• bay leaves - 4 pcs .;
• fresh greens - for decoration;
• spice.

Preparation

Eggplant washed, cut into slices, salt and leave to let the vegetables have separated the juice, which then neatly we merge. Carrots are cleaned and cut into cubes. We process the bulb, shred the semicircles, and chop the Bulgarian peppers into slices. Tomatoes rinse and also cut small cubes. Now we pour oil into the cup of the multivarka and lay out all the vegetables with layers: eggplant, onion, carrot, Bulgarian pepper and tomatoes. We season the sauce with spices to taste, add laurel leaves, close the lid of the device and turn on the "Quenching" program for 50 minutes. After a signal of readiness, we shift the dish into a plate, sprinkle with fresh herbs, and use it either as a separate dish or served as a garnish or a supplement to the porridges .