What is sauté in cooking? Vegetable sauté: recipe, ingredients, cooking secrets

Sauteed vegetables

I suggest preparing a delicious summer dish - sautéed vegetables the way they prepare it in Crimea. The main ingredient of the Crimean sauté is eggplant. Vegetables for sauté are fried one by one in oil, and then stewed all together, soaked in juices and aromas of spices. Sauteed vegetables can be served either warm or cold, as a side dish or snack.

Ingredients:

• 2 medium eggplants;
• 1 small zucchini;
• 2 sweet bell peppers;
• 1 carrot;
• 1 onion;
• 2-3 tomatoes;
• 3 cloves of garlic;
• 2 tbsp. l. soy sauce;
• fresh parsley;
• salt,
• mixture of spices (paprika, ground coriander, dill, parsley, basil, savory, cumin);
• vegetable oil.

Cooking steps:

Chop the eggplants, add cold water, add salt and leave for 15 minutes.

Chop onions and carrots.

Slice the zucchini.

Chop the bell pepper.

Fry the onions and carrots in vegetable oil until golden brown, add the eggplants and fry everything together.

Transfer the fried vegetables to the pan in which they will be stewed.

Fry the zucchini and also transfer to the pan.

Fry the bell pepper, add chopped tomatoes, pressed garlic, salt and spices. Fry everything together until the tomatoes release their juice.

Transfer to the pan with the remaining vegetables.

Add finely chopped herbs, pour in soy sauce, stir and simmer over low heat for about 30 minutes, stirring occasionally so that the vegetables do not burn.

The sauté will be ready when all the vegetables are soft.

A tasty and aromatic sauté is ready.

Bon appetit, make your loved ones happy!

Japanese sautéed vegetables

• Time: 50 min.
• Number of servings: 5 persons.
• Calorie content of the dish: 80 kcal.
• Purpose: garnish.
• Cuisine: Russian.
• Difficulty: medium.

Prepared vegetables are cut into large pieces. They should be laid out in layers immediately in a frying pan with vegetable oil. This includes onions and other ingredients. All this is poured with soy sauce and stewed immediately over low heat. To get a more satisfying option, you can add meat - chicken or beef.

To do this, the pieces are pre-fried.

Ingredients:

• eggplants – 300 g;
• zucchini – 350 g;
• soy sauce – 100 ml;
• carrots – 3 small and sweet;
• tomatoes and onions - 1 or 2 each (optional);
• sweet pepper – 2 pcs.;
• meat (to choose from) – 400 g;
• oil – 100 ml;
• salt - to taste.

Cooking method:

1. Recipes for preparing Japanese stew or sauteed fresh vegetables are distinguished by the use of soy sauce as an additive. Prepared and chopped ingredients need to be simmered in a frying pan (sprinkle with salt and spices first).
2. The meat is prepared separately - it is fried in pieces with the addition of cream (optional).
3. All this is combined and simmered for another 10 minutes until cooked in soy sauce.

Recipe for sauteed vegetables in the oven

Classic sautéing involves quickly frying chopped vegetables in oil. But for a long time now, cafes and restaurants have been serving sauteed vegetables baked on the grill and then chopped. This cooking method allows you to make the dish less calorie. At home, you can prepare sautéed vegetables in the oven.

I can’t promise the smell of a fire, but it will definitely be tasty and healthy!

When sautéing vegetables in the oven without frying, most of the nutrients are retained, while the dish turns out to be as light and elegant as possible. Sauteed vegetables are served chilled, so this is the best way to satisfy your hunger on a hot day.

Eggplant is one of the favorites of summer markets, and for our idea it is simply an indispensable vegetable. Vegetable sauté with eggplant is an ideal option. That's why today we're going to talk about how to make sautéed vegetables with eggplants.

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Ingredients for baked vegetable sauté recipe

How to cook sautéed vegetables in the oven

Since we will be cooking vegetable sauté in the oven, turn on the oven to preheat at 200 degrees.
Wash the eggplants and bell peppers. Prick the eggplants with a fork in several places so that the skin does not burst during baking. Bake the vegetables in the oven for 25-30 minutes. We focus on the readiness of the eggplants. Cut the tomatoes crosswise and pour boiling water for 2-3 minutes. I like to make this sauté with fresh tomatoes, but if desired, you can bake them along with eggplant and peppers. True, add it to the rest of the company not immediately, but 5-7 minutes before the end of cooking. Cool the baked vegetables. Peel the pepper, remove the seed capsule and cut into small cubes. We cut off the green tail of the eggplants, peel them and also chop them finely. We also remove the skin from the tomatoes, remove the seeds, and chop the pulp with a knife. Peel the raw onion, wash it and cut it into small cubes. Mix the chopped vegetables in a bowl. All that remains is to add salt, add fresh herbs and season with vegetable oil. The best combinations of vegetables and eggplants in the oven are parsley + dill, parsley + basil or parsley + basil + cilantro. Sauteed vegetables baked in the oven should be stored in the refrigerator for no more than 3 days.
The next day after cooking it is even tastier and usually on this day we eat every last bite :). I wish you bon appetit too!

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:

• Eggplants – 2 pcs.;
• Tomatoes – 2 pcs.;
• Carrots – 2 pcs.;
• Onions – 1-2 pcs.;
• Bell pepper – 2 pcs.;
• Garlic – 2-3 cloves;
• Parsley, fresh dill;
• Vinegar – 1 tbsp. spoon;
• Olive oil
• Salt and pepper to taste.

Remove the skin from the eggplants, then chop into large slices and add salt.

Don't forget to wash your vegetables thoroughly before cooking.

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

Remove the core of the bell pepper with seeds with a knife and chop into strips.

Peel the carrots and onions, then cut them into small half rings and simmer in a frying pan until the onions crystallize.

Sauté the eggplants in olive oil for about 5-7 minutes, then fry the tomatoes and peppers.

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

Sauté eggplants and zucchini in the oven without frying.

In this cooking method, all ingredients will be stewed immediately in the oven. The big advantage of this dish is that it simmers 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 the vegetables in cold water, peel the skins, cut the 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 into large strips and chop the onion.

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

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

Bon appetit!

Eggplant and zucchini sauté recipe

The most popular seasonal appetizer, which many housewives prepare with the arrival of autumn, is sautéed eggplant and zucchini. We offer a recipe for this vegetable dish, which has a velvety taste and is most often served with a thick sauce.

Ingredients:

• Tomatoes – 4 pcs.;
• Eggplant – 2 pcs.;
• Zucchini – 2 pcs.;
• Sweet pepper – 2 pcs.;
• Onion – 3 pcs.;
• Garlic cloves – 2 pcs.;
• Carrots – 1 pc.;
• Tomato juice – 400-500 ml;
• Salt, black pepper, sugar - to taste;
• Sunflower oil - for frying.

Cooking method:

1. We wash all vegetables under running water. Cut the zucchini into half rings and fry them in a frying pan until golden brown. At the end, add some salt and pour it into the pan.

2. We chop eggplants in the same way. Fry them in a frying pan until golden brown, salt to taste. We go to the zucchini.

3. We make cross-shaped cuts on the tomatoes and fill them with boiling water. Leave for 5-10 minutes. At the same time, cut the carrots into slices and send them to fry in a frying pan.
   Read also:  Minced meat with tomatoes and cheese, eggplants and potatoes in the oven
4. Chop the onion into half rings and also add it to fry. Grind the bell pepper into strips and add it to the frying pan with the rest of the vegetables.

5. Peel the tomatoes and chop into small pieces. Add to the pan and simmer for a couple of minutes. At the end, don’t forget to add salt to everything and mix gently. Pour the fried vegetables into the eggplants and zucchini.

6. Fill with tomato juice. Place the pan on the stove and bring the sauté to a boil. Sugar, salt and pepper the dish to taste. Add chopped garlic and cover the pan with a lid. Leave to simmer for 20 minutes.

7. Sauteed eggplants and zucchini can be sprinkled with dill - this will make it more healthy and prettier to look at.

Subtleties of cooking step by step

How to cook eggplant sauté to make it really tasty? Everything is important: the preparation of ingredients, the choice of kitchen utensils, and adherence to culinary techniques. Follow these tips to easily master the intricacies of sautéing.

• We cut vegetables correctly. The main ingredient of the dish is eggplant. It needs to be cut coarsely. In circles or cubes - the choice is up to the hostess. The remaining components can be cut arbitrarily, but it’s better to cut them large too - it looks more harmonious.
• We remove the bitterness from the blue ones. Eggplants have a specific bitter taste. Bitterness will spoil the taste of the dish, so it must be removed first. Blueberries cut on a honeycomb are soaked in water with added salt for 30 minutes or salted and left for 20 minutes, and then washed. Remember that young vegetables have less bitterness, and overripe ones can even cause poisoning due to the high content of corned beef.
• We choose the right utensils. Saute preparation consists of two stages - frying the ingredients and stewing. You need a frying pan and a container for stewing. It’s ideal if you have a saucepan: it’s convenient to “shake” the vegetables. You can finish sautéing eggplants and peppers in a frying pan in which the products were fried, but only if it has high sides. You can bring the dish to readiness in a cast iron cauldron or in a saucepan with a thick bottom. For the final stages of cooking, you can use a slow cooker.
• Fry the ingredients separately. You need to fry the components of the dish one by one. If you put everything in a frying pan at once, the vegetables will release juice and begin to stew - you’ll get a stew. The exception is roasting. Carrots and onions can be fried in one frying pan, but you need to add them one by one: the onions go first.
• We use a minimum of oil. Use a little oil to fry vegetables. You especially shouldn’t pour too much into the pan with the blue ones: they absorb fat like a sponge. As a result, instead of a low-calorie light dish, you can end up with a salad that oozes oil.
• Do not mix the components. The saute ingredients should not be stirred with a spoon or spatula - neither at the frying stage nor during stewing. Otherwise it will turn out to be a mess. To ensure that the vegetables are evenly fried and not burnt, the pan must be shaken periodically: the ingredients should bounce.
• We monitor the temperature. You need to fry vegetables over low heat. Otherwise they will burn. You cannot use a spoon, and when shaking it is difficult to determine that the vegetables have begun to burn. But first you need to heat the oil, and only then reduce the heat: this way the vegetables will quickly “seize” and all the juices will remain inside the pieces. Stew at a minimum: the vegetables should be saturated with each other’s aromas, “reach” readiness, but not cook.
• Lay out in layers. In the classic recipe, the fried ingredients are laid out in layers in a saucepan or cauldron. Do not stir with a spoon. You can only lightly shake off the container.

The sotte is stirred when serving, but the movements must be careful. Decorate the top with chopped herbs and sprinkle with pieces of feta. In Caucasian cuisine, walnuts are used as a “topping”.

How to prepare eggplant sauté for the winter

Eggplant sauté for the winter is no more difficult to prepare than a regular vegetable stew. But in the cold season, a very spicy and healthy summer dish will be ready. All you need to do is prepare a side dish and open a jar of appetizer.

Note: the weight of vegetables in the recipe is indicated in peeled form. The result should be 9 liter jars.

Ingredients:

• Eggplants – 4 kg;
• Tomatoes – 3 kg;
• Sweet pepper – 2 kg;
• Garlic – 2 heads;
• Salt – 3 tbsp. l.;
• Sugar – 1 tbsp;
• Sunflower oil – 1 tbsp.;
• Hot pepper – 3-5 pods;
• A bunch of greens - to taste;
• Water – 300 ml;
• Vinegar 9% – 100 ml.

How to cook:

1. We prepare all the necessary products: wash the vegetables, cut out the place where the stalk attaches to the tomato, and remove the seeds from the bell pepper. Cut the eggplants into medium-sized cubes.

2. Grind the bell pepper into cubes of the same size. We cut off the branches of the greens and chop them finely. Grind tomatoes and hot peppers in a meat grinder.

3. Add sugar, salt, sunflower oil and pressed garlic to the pan with the tomato. Add finely chopped herbs here.

4. Add sweet pepper, pour in water, mix everything. Lastly, add the eggplants.

5. Mix everything lightly and put on the stove. Bring the vegetables to a boil, reduce the heat and simmer for 20-25 minutes. Then remove from heat and add vinegar. We pack the sauté into sterilized jars and close them with lids.

6. Cover the jars with the prepared snack with a fur coat and leave until completely cooled. Store strictly in a cool place.

Sauteed vegetables with mushrooms

A hearty vegetable sauté with mushrooms has a unique taste; it is recommended to add forest mushrooms, which have a pronounced aroma. You can replace it with greenhouse champignons, but the taste will not be felt. Therefore, it is worth adding at least a few chanterelles or boletuses. But they need to be boiled first.

Ingredients:

• eggplants – 3 pcs.;
• zucchini – 2 pcs.;
• carrots – 2 pcs.;
• sweet pepper – 3 pcs.;
• tomatoes – 6 pcs.;
• onions – 2 pcs.;
• mushrooms – 400 g;
• greens – 1 bunch;
• ground pepper – 0.5 tsp.

Preparation

1. Chop vegetables and mushrooms.
2. Fry one at a time for 5-10 minutes, place in a saucepan.
3. Add tomatoes and spices.
4. Simmer for 15 minutes.
5. Sprinkle the sauté of mushrooms and vegetables with herbs.
6. Simmer for 5 minutes.