Preparation of a saute is one way to prepare the remains of a variety of vegetables after a plentiful harvest, which is why there is no specific recipe for this dish, and variations are only welcome. A couple of interesting saute recipes for the winter we'll tell in the recipes below.
Saute from courgettes for the winter
Ingredients:
- tomatoes in its own juice - 2.6 kg;
- zucchini - 1.6 kg;
- carrots - 640 g;
- sweet pepper - 550 g;
- garlic teeth - 7-8 pieces;
- vegetable oil - 230 ml;
- vinegar - 115 ml;
- granulated sugar - 85 g.
Preparation
The most difficult part of the saute preparation is preparing all the vegetables. For the dish you need to cut cubes, sweet peppers and carrots with equal cubes. Put all the prepared vegetables in a frying pan and save it until it turns brown. Once the pieces become golden, fill them with tomatoes, vegetable oil and add the sugar. Leave the mixture to stew for about half an hour, and at the very end of the cooking place a paste of garlic cloves and add the vinegar. The amount of the latter varies with regard to the acidity of tomatoes, if the latter are too sour, then you can do without vinegar at all. Hot saute of vegetables spread on sterile jars and cook for the winter, tightly rolled up with lids. Cool the frozen jars in cool until they are needed. Serve the sauté can be directly cold, like a salad, and you can warm up and get a wonderful hot stew to the side dish.
Salad sate from eggplant for the winter
Ingredients:
- onion - 740 g;
- sweet pepper - 920 g;
- eggplant - 920 g;
- green apples - 440 g;
- green tomatoes - 480 g;
- vegetable oil - 290 ml;
- Hot pepper - 1 pc.
Preparation
Before you close the saute for the winter, prepare the container for its storage - wash the jars and lids by preparing them