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Vegetable sauté. What is sauté: cooking at home

Find reliable exemplary sauté recipes on the vibrant gastronomic delights site. Try the variations with a variety of vegetables, mushrooms, meat or fish. Try sautéing in the oven, slow cooker, or stocking it up for the winter. Emphasize the uniqueness of the taste with various spices and herbs. Create an exquisitely new taste every time.

Saute is called vegetables, meat or fish quickly fried in a minimum amount of oil. In fact, this is also a stew, only cooked a little differently. The secret to making the right sauté is that during quick frying, the ingredients are not turned over with the help of spatulas or forks, but are shaken (or "bounced"). The name came from this technology. The main ingredients of sauté are eggplants, onion, Bell pepper and tomatoes. Sometimes they add zucchini, green pea, carrot.

The five most commonly used ingredients in saute recipes are:

Interesting recipe:
1. Cut the washed eggplants and tomatoes into circles about 1 cm thick.
2. Salt the eggplants, let stand for a while.
3. Chop the onion and multi-colored sweet pepper into half rings.
4. Drain the juice from the eggplant. Fry them in a hot skillet until golden brown.
5. Fry the onion and pepper separately.
6. In a thick-walled baking dish, greased with vegetable oil, lay out layers of eggplants, onions, peppers, tomatoes.
7. Season each layer with salt, pepper, sprinkle with aromatic spices and chopped fresh herbs and garlic. Sprinkle with oil.
8. Fill the layers with a little water. To cover with a lid.
9. Simmer in the oven at minimum heat for about 1-1.5 hours, adding water if necessary.
10. Serve the sauté slightly warm or cooled, sprinkle with fresh herbs.

The five fastest sauté recipes:

Helpful hints:
... If there is no temperature sensor in the oven, then when cooking a saute, you need to make sure that there is no active bubbling.
... In a sauté, you can add zucchini, peas, beans, pieces of meat or fish.
... All ingredients must be fried separately.

It is this recipe for eggplant satay with a photo that is the most delicious. And although there are many varieties and variations, I do it very, very often. After all, it is prepared from ordinary products, in a minimum of time, and you use very simple dishes. However, judge for yourself, my recipe for homemade eggplant satay with step by step photos below.

Categories:
Preparation time: No
Cooking time: Less than an hour
Total time: Hour
Output: 5-7 servings minimum

Ingredients for Eggplant Sate

  • Eggplant - 600 grams
  • Zucchini - 250 ... 300 grams
  • Bulgarian pepper - 150 grams
  • Tomatoes - 300 ... 350 grams
  • One large onion
  • Two medium carrots
  • 50 ml vegetable oil
  • Head of garlic
  • A teaspoon of salt and the same amount of sugar

How to make eggplant saté

But even before you tackle the first vegetable, going in satay with eggplant, pour vegetable oil into the pan and put it on the fire to warm up.

Peel the onion, cut it finely, and put it in a frying pan.

We peel the carrots, cut off the tail and nose, and chop as finely as the onion, but in no case three, even on a coarse grater. So the carrots will let the juice out and then instead of frying, we will have the carcass of the components, and this will greatly affect the final taste of satay with eggplant. Put it in a skillet next to the onion and stir.

There is no exact time for which vegetable to fry, so follow a simple rule of three"P": cleaned, cut, put.

My eggplants, we also cut off the nose and tail, and cut, but larger. We spread in a frying pan and fry in the same way, without covering, over medium heat.

We clean the bell pepper from the stalk, seeds and white soft veins. Cut coarsely, and spread with other components of the vegetable sate. Bell peppers usually have a lot of moisture, so the pan will sizzle a lot.

Zucchini are similar to eggplant, only this vegetable is much more tender, so we put it to fry last. And so, nothing new: mine, cut off all unnecessary, chop coarsely, and put in a frying pan. Now all the ingredients for the eggplant satay are fried together.

We clean the head of garlic and grind it with a press directly into a frying pan. We add salt, sugar, and cut the tomatoes in half and three so that the outer dense film remains in our hands, and the juice with pulp, so necessary for the carcass, ends up in the pan.

Stir, cover with a lid, reduce the heat to a minimum and simmer for another 15 ... 20 minutes.

That's all the wisdom, vegetable saté, the recipe for which we just put into practice, is ready. Enjoy your meal.

So making it is not difficult at all, and you just saw it for yourself. And it tastes good both hot and room temperature, and even from the refrigerator, so that the same satay with eggplants from the photo should be cooked at least once. Which for most of us will not be the last.

And the last thing. 100 grams of the dish contains:

Fat - 2.5 grams;

Protein - 1.0 grams;

Carbohydrates - 7.9 grams;

The calorie content of the dish is 60 kilocalories.

A little, even a little for this delicious food, so eat it for health.

Category -,

Saute vegetables in the oven is great dish filled with huge amount nutrients... It is classified as a diet food, since it has a very low calorie level and is almost completely free of fats.

For adherents healthy nutrition or overweight people - this is almost an ideal solution for delicious dinner or lunch. Such a dish is perfectly absorbed by the gastrointestinal tract, gives strength and energy, thanks to a rich set of vitamins and antioxidants.

How to cook sautéed vegetables in the oven?

Traditionally, this delicacy is prepared in a deep saucepan on the stove - you just need to prepare the vegetables and fry them according to the recipe. The recipe for saute in the oven differs only in that the ingredients do not need to be fried on the burner, or subject them to a quick heat treatment, then bake in the oven.

Choice is equally important good products- the taste, structure and aroma of the dish will directly depend on their quality. Therefore, choose fresh vegetables, without damage or other flaws. Next, you can familiarize yourself with the recipes for saute vegetables in the oven with a photo.

Cooking option with pre-frying ingredients.

To cook sauté in the oven, it is better to use heat-resistant dishes with a high side. List of required products:

  • Eggplant - 2 pcs.;
  • Tomatoes - 2 pcs.;
  • Carrots - 2 pcs.;
  • Onions - 1-2 pcs.;
  • Bulgarian pepper - 2 pcs.;
  • Garlic - 2-3 cloves;
  • Fresh parsley, dill;
  • Vinegar - 1 tbsp spoon;
  • Olive oil
  • Salt and pepper to taste.

Remove the skin from the eggplant, then chop into large wedges, salt.

Remember to wash your vegetables thoroughly before you start cooking.

Tomatoes must be blanched (placed in boiling water for 1-2 minutes), peeled and cut into quarters.

Remove the paprika with seeds with a knife, chop into strips.

Peel the carrots and onions, then cut into small half rings, simmer in a skillet so that the onions crystallize.

Pass the eggplants on olive oil about 5-7 minutes, then fry the tomatoes and peppers.

Put all the ingredients in a baking dish, sprinkle with finely chopped herbs and garlic. Bake in the oven for 45 minutes at 180 degrees.

Saute eggplant and zucchini in the oven without roasting.

In this cooking method, all ingredients will be stewed immediately in the oven. A big plus of this dish is that it languishes slowly, as a result of which the maximum amount of nutrients is preserved.

Ingredients:

  • Eggplant - 300 gr.;
  • Zucchini - 400 gr.;
  • Carrots - 300 gr.;
  • Tomato - 300 gr.;
  • Sweet pepper - 200 gr.;
  • Onion -1 pc.;
  • Vegetable oil;
  • Garlic - 2 cloves;
  • Ground black pepper, salt.

Wash vegetables in cold water, peel, cut tomatoes, eggplants and zucchini into large slices.

Cut the bell pepper into half rings. The dish will look more impressive if the peppers are of different colors.

Grate the carrots in coarse strips, chop the onions.

Grease a baking sheet with vegetable oil, put all the ingredients, sprinkle with salt, pepper, chopped garlic.

We put the workpiece in an oven preheated to 200 degrees for 15 minutes. After that, reduce the temperature to 160C, cover everything with foil so that the vegetables retain their shape, cook for another 20-30 minutes.

Bon Appetit!

Saute of vegetables and eggplants is a dish that is prepared according to a special technological process. It lies in the fact that the products that are necessary according to the recipe are fried for a short time in a pan.

In order for them not to burn, it is necessary to shake them systematically, and not stir them with a spoon and a wooden spatula.

This is what makes a delicious and juicy sauté of vegetables and eggplants special, since their surface is not damaged, therefore, all the juice remains in the dish. Even the very name of this delicacy, translated from French, sounds like a "jump", that is, vegetables literally bounce on the surface of the pan as it is shaken.

Of course, the smallest part of the housewives prepares this dish according to all the rules and canons that it possesses, and not all chefs adhere to this. However, despite this, the name of the dish "saute" was firmly entrenched in it, and it is retained to this day.

Before you start cooking, you must first arm yourself with the necessary equipment.

You need a saucepan with a sufficiently thick bottom, as it will be used for stewing. For vegetable frying, it is better to take a frying pan or cast iron cauldron.

Generally ideal option in this case, a stewpan with high sides and a long handle will serve.

Food preparation rules

The main ingredients that are necessary for the preparation of the dish are: onions, bell peppers, eggplants and tomatoes. You can also add carrots. As for the necessary spices and spices, you need to purchase parsley and garlic.

It is also worth noting that there are saute recipes that have ground or black peppercorns, bay leaves and sugar. It is necessary to cut eggplants and vegetables in large enough circles or pieces. However, it can also be chopped into half rings or in the form of noodles.

In this article, you will be presented with three of the most sophisticated and original recipes sauté of eggplants and vegetables, each of which is unique in its own way and has its own unsurpassed "zest".

Recipe 1: Eggplant and Zucchini Saute

In order to prepare a dish you will need:

  • 300 gr. - eggplant
  • 300 gr. - zucchini
  • 300 gr. - zucchini
  • 200 gr. - a tomato
  • 100 g - bell pepper
  • 2 pcs. - small carrots
  • 2 pcs. - onions
  • parsley, one garlic clove, dill, pepper, salt.

Cooking steps:

  1. First of all, let's start cutting all the necessary vegetables: wash the carrots thoroughly, peel them and cut them into thin half rings.
  2. We do the same with zucchini, zucchini and eggplant.
  3. We remove the onion from the peel and cut it into neat rings.
  4. We cut the washed and peeled tomatoes and bell peppers into small rings.
  5. Once you have prepared all the products, we proceed to frying them.
  6. The pan must be heated before heating, add a little vegetable oil and pour out the carrots.
  7. It needs to be fried for seven to eight minutes, periodically tossing it up.
  8. After the carrots have been sufficiently fried, put them in a saucepan on paper towels so that all excess oil is drained from it. A few minutes are enough for this.
  9. We do the same with zucchini, zucchini and eggplant separately, allowing them to drain.
  10. The roasting period lasts about eight to ten minutes.
  11. However, we fry tomatoes, bell peppers and onions for five to six minutes.
  12. Once all the vegetables are prepared, we transfer them to one stewing pan.
  13. Greens and tomatoes are added last, when all the vegetables have been sufficiently stewed.
  14. It is then that we need to salt and pepper our dish.
  15. Important: it is best to sauté the garlic along with the tomatoes, or simply add it to the finished sauté.

Recipe 2: Eggplant and Pepper Saute in the Oven

In order to prepare this dish you will need:

  • 2 pcs. - eggplant
  • 2 pcs. - bell pepper
  • 2 pcs. - small tomatoes
  • 2 pcs. - carrots
  • 2 pcs. - onions
  • 3 garlic cloves, salt, herbs, vinegar, pepper.

Cooking steps:

  1. First, peel off all the eggplants. To do this, you need to cut them into rings with a thickness of one centimeter, then rub with salt and leave to stand for a while.
  2. You also need to remove the skin from the tomato, making a cross-shaped incision at the top of each tomato and immerse it in boiling water for a few seconds and remove, placing it in cold water... Then you can easily peel them off.
  3. Cut the peeled tomatoes into six equal parts.
  4. Now it's time to tackle the Bulgarian pepper.
  5. We clean it from the core, stalks and seeds.
  6. Cut into six pieces into small slices.
  7. The carrots are peeled in the same way and cut into longitudinal medium sticks.
  8. We take a frying pan and fry the peppers, eggplants and tomatoes on it separately from each other.
  9. After that, all these fried vegetables must be baked in the oven on a baking sheet at a temperature of 180 degrees.
  10. While your vegetables are baking, you need to deeply fry the onions and carrots in olive oil until golden brown.
  11. After that, we twist the fire to a minimum and add vinegar (1 tablespoon) and sugar (1 tablespoon) to our frying.
  12. Stew the onions and carrots in this "juice", then add them to the baking sheet to the rest of the vegetables.
  13. The important thing is that they should be evenly spread out on the baking sheet.
  14. Add finely chopped garlic.
  15. In general, our sauté should be in the oven for no more than fifty minutes.
  16. When the dish is ready, sprinkle it with finely chopped herbs.

Recipe 3: Vegetable sauté with eggplant and apples

To prepare a dish you will need:

  • 5-6 pcs. - eggplant
  • 4-5 pcs. - bell pepper
  • 2 pcs. - onions
  • 2 pcs. - carrots
  • 3 pcs. - sweet and sour apples
  • 7-8 pcs. - tomatoes
  • greens (at your discretion)
  • garlic, salt, pepper, vegetable oil

Cooking steps:

  1. First of all, cut well-washed eggplants into cubes and add them.
  2. Cut the Bulgarian pepper and onion into small half rings.
  3. Apples must be chopped coarsely in the form of slices, that is, we divide one apple into six identical parts.
  4. We take chopped carrots and onions and sauté them in a small amount of vegetable oil.
  5. When the vegetables are ready, we send them to the pan, in which the sauté will actually be cooked.
  6. Add eggplants, tomatoes and bell peppers to our finished frying in the pan.
  7. All vegetables should be stewed for seven to ten minutes, while the heat should be low.
  8. Pepper and salt the dish to your liking.
  9. Next, add the previously prepared apples to the pan and simmer for an additional two to three minutes.
  10. Add garlic (crushed) and herbs and remove from heat.
  11. The dish should be infused for about fifteen minutes.

Summing up ...

In this article, each hostess was able to get acquainted with the most popular and exquisite recipes cooking such an incredibly delicious dish as vegetable sauté with eggplant. Undoubtedly, you were able to personally make sure that each of them has its own individual characteristic, which is distinctive from others.

We advise you to try to cook all these recipes, treat your family and guests and choose the option you like the most. Moreover, as you can see, the cooking technology is extremely simple and everyone can understand it.

Would you like to try making sauté?

YesNo

Without a grain of doubt, it can be argued that this delicacy will appeal to everyone, since it is not only extremely tasty and juicy, but also full of useful vitamins and substances, since its main ingredients are vegetables.

Vegetable sauté with eggplant is a real find for those who prefer healthy food and watch their figure, but love to eat deliciously so much.

Try to cook, experiment and delight your loved ones every day with healthy and tasty food!

Description

Saute of vegetables- a very simple and affordable dish that can be prepared even from what is in the refrigerator. You can choose a set of vegetables yourself according to your taste: we will use zucchini and eggplants as a base, as well as onions, bell peppers and carrots as an addition. Various spices or dried Italian herbs will also be useful in such a dish. Anything that counts well with vegetables will do.

At home, we will bake our sauté of vegetables in the oven, which will give it a unique, inimitable taste. The step-by-step recipe with the photo 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 drizzle lemon juice over the vegetables to add another bold flavor to the sauté. Tomatoes will become the final and final ingredient: we will prepare a kind of sauce from their pulp. The dish will turn out to be very bright in taste and very satisfying!

Let's start 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

    We will prepare and wash everything necessary ingredients for sautéing vegetables.

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

    Peel the zucchini if ​​desired, then get rid of the internal seeds and cut them into the same large pieces as the eggplant. Cut the onion together with sweet bell pepper into neat thin half rings. Cut the carrots into thin round plates. We wash the eggplants from salt and dry them.

    Preheat a frying pan with a few tablespoons of vegetable oil, put the carrot circles on it and fry them over a fairly high heat for 2-3 minutes. Stir the carrots constantly during the frying process. We transfer the fried vegetables to a paper towel so that the glass has excess oil. Then put the carrot circles on the bottom of a large cast iron pan.

    Separately fry the bitterness and dried eggplant pieces.

    Then we also do with chopped zucchini.

    Onions and sweet bell pepper fry together until soft.

    Peel the garlic and chop it very finely with a sharp knife. We get rid of the skin of the tomatoes and fry their chopped pulp, or rather simmer in a pan with garlic. Add a variety of dried aromatic herbs, salt and sugar.

    We preheat the oven to 160 degrees. Put all the fried vegetables in a cast-iron pan to the carrots, mix them thoroughly, fill them with tomatoes with spices. For 30 minutes, bake a sauté of vegetables in the oven under a closed lid. Stir in the middle of cooking and only once.

    We transfer the finished vegetables to a wide and deep dish. Align with salt, sprinkle with chopped herbs and allow time to cool. Oven baked saute of vegetables, you're done!

    Bon Appetit!