Sauté is a variation on the theme of stew. Almost all the housewives cook it, because the dish is tasty, fast, and also very cheap in the season. Of course, everyone has their own ideas on how to cook sautéed vegetables properly . And the set of components included in it varies from recipe to recipe. One thing remains unchanged: the food is appetizing, satisfying and simple to prepare.
Quick and tasty
The most common way to cook sautéed vegetables is to stew them in a skillet. And most often it is prepared from zucchini with eggplant. For example, as follows. Three “little blue ones” and one zucchini are taken, cleaned from the skin and cut into separate bowls. Eggplants are salted, aged for a third of an hour and washed - so we get rid of excess bitterness. Two carrots and four tomatoes are cut into arbitrary slices, two onions in half rings, and garlic in slices. All components are added to a casserole, where the butter is melted and stewed. When they are almost ready, tomato paste is introduced, heated with a small piece of butter, spices, lavrushka and pepper. Five minutes of insisting - and you can savor. It is recommended to put sauté on a slice of brown bread, and it’s tasty and convenient to eat.
Baked sauté
When using any recipe, how to cook sautéed vegetables, if eggplants are used, they are pre-processed according to the method described above. We will not mention this further. For the next recipe, the four “blue” unpeeled pieces are cut into circles. After washing, they are laid out on the oven leaf and covered with rings of three large bulbs. Three carrots are rubbed coarsely on top, tomatoes are sliced on them and bell pepper rings. The composition is salted, sprayed with oil and put into the oven for 12 minutes, heated to 180 degrees. Then the heat increases to 200, and the baking sheet stands in the oven for another 18 minutes.
"Royal joy"
Another interesting way to cook sautéed vegetables in the oven. And the taste is amazing - the dish “flies away” instantly. It is advisable to put young small potatoes in it (half a kilo is enough). Two zucchini and eggplant are cut to the size of tubers, pepper - rings, and carrots - either in large cubes or circles, as you like. A couple of onions are finely chopped, everything is mixed in a large bowl, poured with oil, sprinkled with spices and salt. When it is infused and saturated with fragrant odors, the mixture is laid out in a form, on top are placed circles of home-made sausage - and for an hour in the oven. Before being presented to the family, beauty is sprinkled with greenery.
How to cook sautéed vegetables in a slow cooker
Fans of modern kitchen equipment will once again make sure that it was not for nothing that they once bought it. Moreover, the slow cooker will please them again, since it is easier and faster to cook sautéed vegetables in it than on the stove. Two zucchini, three eggplant and the same amount of tomato are cut in large cubes, seven large mushrooms in halves, large bell peppers in rings. All this is put in a bowl, the baking mode is set, and for a quarter of an hour the vegetables are baked. Then half a glass of water is poured, and the mode switches to quenching. After half an hour, soy sauce (three tablespoons), two chopped garlic cloves and spices are added to the bowl. Another 10-15 minutes, and lunch is ready.
Turkish saute
Only vegetables seem boring to many. No problem! Let's see how to cook sautéed vegetables with chicken. One 200 gram fillet is cut into strips and browned well. Quarters of several champignons are poured next, after five minutes - chopped onion and carrots grated with a coarse grater. After another two minutes, half the zucchini, diced, goes almost immediately after the zucchini into the stewpan — half the five cherry tomatoes and strips of red bell pepper. The lid closes for ten minutes - this is enough to sauté the sauté. If it seems that the juice allocated by vegetables is not enough, you can add a little water.
Those who do not like chicken too much can replace it with any other meat. Only then, before adding vegetables, you will need to stew one meat for a while. This is especially true for beef. If this is not done, the vegetables will fall apart, and the meat component will still be tough.