Sauteed vegetables with zucchini, carrots and peppers

Name: Sauteed vegetables with zucchini, carrots and peppers
Total time: 40 min
Yield: 3
Ingredients: 50 g Bell pepper; 80 g Bulb onions; 3 cloves of garlic Garlic; 100 g Carrot; 50 g Sunflower oil; 60 g Tomatoes; 120 g Zucchini; to taste Salt

An excellent lean dish made from any juicy vegetables. Sautéed vegetables are a great seasonal dish. Now that fresh vegetables are available almost all year round, it can be prepared not only in the fall. Although seasonal vegetables make the dish healthier and tastier. Sauteed vegetables can be served as a main dish on fasting days; in this case, it is perfect as a side dish for boiled potatoes. You can use sauté as a hot or cold appetizer, as a side dish for meat, fish, and poultry. Saute can be prepared not only in a saucepan, it can be baked in the oven

86

16518

Skylar Turner

Recipe author

Sauteed vegetables with zucchini, carrots and peppers

Calories

196kcal

Protein

2g

Fat

17g

Carbs

11g

*Nutrition per serving

Ingredients

Servings: 3

50g

80g

3cloves of garlic

100g

50g

60g

120g

to taste

Step-by-step preparation

Cooking time: 40 mins

STEP 1
Prepare the following set of products: carrots, zucchini, sweet red pepper (any color can be used, it can be multi-colored - it will be more beautiful), tomato, onion, garlic, sunflower oil, salt. Take your favorite spices for aroma, in this case I have cumin, peppercorns, aparica.
STEP 2
Wash all vegetables well and chop. Carrots - in thin sticks or strips, onions - in medium-sized cubes.
STEP 3
Sweet peppers and zucchini - cubes or slices, larger zucchini so that it does not turn into porridge when cooked. In general, the saute will be tastier if all the vegetables are cooked to the degree of cooking - al dente, as the French say (the degree of slight undercooking).
STEP 4
Heat the sunflower oil in a saucepan or saucepan, first fry the onion until slightly translucent, and only then add the rest of the vegetables. The fried onions complete the whole dish. Then add crushed garlic cloves, carrots, continue frying.
STEP 5
Then add the prepared zucchini and carefully stir the sauté.
STEP 6
Add sweet red pepper to the sauté.
STEP 7
Season the sauté with spices and simmer everything together until desired doneness. Vegetable sauté is especially tasty when the vegetables retain their integrity and do not overcook or turn into mush.
STEP 8
The vegetable sauté is ready! Serve it as a main meatless dish for lunch or dinner, as a side dish for meat, fish, poultry, or as an appetizer with boiled potatoes or as a thick vegetable sauce.

Comments on the recipe

BLUE-EYED

30.07.2023

4.7

Oh, Natasha, it brought back memories of the dacha! The dish is bright, with great taste, I love it very much! And I cook it almost the same way, I didn’t add cumin - I’ll try it!