Do you know what a dish like vegetable saute is? If not, we will talk about it in detail in the article. From it you will learn about how to cook a delicious and healthy vegetable sauté in the oven, slow cooker, as well as on the stove.
Dish Overview
Vegetable saute is a dish for the preparation of which special dishes are required (stewpan, cauldron with a flat bottom or a thick-walled pan).
As you already understood, they make it from vegetables using vegetable or butter, dairy products, as well as with the addition of a small amount of broth or dry white wine.
Vegetable saute differs from ordinary stewed vegetables in the way it is cooked. The ingredients are first fried over a fairly high heat (while actively stirring or shaking them), and then slowly stew in their own juice.
As a rule, vegetable sauté is prepared without fish and meat. It is served to the table either as an independent dish, or as a side dish.
Making vegetable saute in the oven
The dish in question is not only very tasty and hearty, but also quite healthy lunch. To make it at home, we need the following set of ingredients:
- medium-sized eggplants - 2 pcs.;
- fresh tomatoes - 2 pcs.;
- white onions - 2 pcs.;
- juicy carrot - 2 pcs.;
- sweet pepper - 2 pcs.;
- a bunch of fresh greens;
- garlic cloves - 3 pcs.;
- white sugar - a large spoon;
- six percent table vinegar - a large spoon;
- olive oil - 3 large spoons;
- salt and ground pepper - apply as desired.
We process components
Before you put the vegetable sauté with eggplant in the oven, you should prepare all the components.
Eggplant thoroughly washed and cut the "navel". If the peel is too stiff, then it is also removed. Next, the eggplant is cut into circles about 1 centimeter thick, then rubbed with salt and set aside.
Fresh tomatoes are blanched, peeled and divided into 6 slices. After that, remove all the seeds from the Bulgarian pepper and cut it large. As for carrots and onions, they are peeled and arbitrarily chopped.
Plate heat treatment
After the main components are prepared, proceed to their heat treatment. To do this, take a pan with vegetable oil, heat it a little, and then alternately fry the eggplants and peppers with tomatoes, and then the carrots and onions. To the last ingredients are added table vinegar and granulated sugar.
Cooking in the oven
After frying all the components, take a heat-resistant form and put all the vegetables in it. Then they are sprinkled with chopped garlic, fresh herbs, and pepper and salt are added to taste.
The formed dish is covered and put in a preheated oven. At a temperature of 180 degrees, dinner is cooked for 52 minutes. Broth or water is not added to such a dish. Vegetables should be cooked in their own juice.
We serve to the dining table
After the sauté is ready, it is distributed on plates and immediately served on the table. In addition to it, a large amount of chopped greens and a slice of bread are served.
Cooking vegetable sauté in a slow cooker
Most often, the dish in question is made from many different products, taken in the same amount.
So, to prepare a tasty and healthy lunch, we need:
- medium-sized eggplant - 1 pc.;
- young zucchini - 1 pc.;
- fresh tomato - 1 pc.;
- large white onion - 1 pc.;
- juicy carrot - 1 pc.;
- sweet pepper - 1 pc.;
- a bunch of fresh greens;
- garlic cloves - 2 pcs.;
- vegetable oil - 45 ml;
- butter - 95 g;
- salt and ground pepper - apply as desired.
Ingredient preparation
Vegetable sauté with eggplant and zucchini cooks as easily and quickly as in an oven. But before you place the ingredients in the bowl of the device, they are well processed.
All vegetables are peeled, "navels" and seeds, and then coarsely chopped with a sharp knife. Do the same with a bunch of fresh herbs.
Frying foods
Grinding the main ingredients, they are laid out in a bowl of the device (except for tomatoes) along with vegetable oil, and then fried in baking mode for 2 minutes. However, they should only lightly brown, but not go limp.
Stewing dishes
After the vegetables are fried, a piece of butter is added to them. The ingredients are mixed and cooked in the same mode for another 2 minutes. After this, the products are covered with a lid and the “Stew” program is set.
After 5 minutes of gentle heat treatment, fresh peeled tomatoes, as well as chopped garlic and herbs, are spread to the vegetables. In this composition, the products are stewed for about 8-12 minutes. During this time, the vegetables should become completely soft.
Serve a delicious vegetable dish to the table.
After the vegetable sauté with zucchini will be cooked in a slow cooker, it is left in the "Heating" mode for 4-8 minutes. Then lunch is laid out in deep plates and presented to the table with a piece of bread and fresh herbs.
In addition to this dish, you can cook meat, fish or poultry. Although most housewives prefer to serve such a dinner without the above products.
Cooking sauté on a stove
Most often, vegetable sauté is cooked on a stove. To make such a dish as quickly as possible, we recommend using the following ingredients.
- young juicy carrots - about 600 g;
- butter - about 100 g;
- garlic cloves - a couple of pieces;
- salt, various spices - apply to taste;
- dry white wine - about 50 ml;
- fat sour cream - optional (a couple of large spoons).
Ingredient preparation
To prepare carrot sauté on a stove, the main ingredient is thoroughly washed in warm water, and then peeled and cut into large cubes. After that, peel the garlic cloves and crush them with a knife.
Cooking a dish on the stove
The dish in question has a fairly high calorie content. However, it should be noted that carrots are not absorbed by the body without animal fats. That is why for the preparation of such a dinner it is necessary to use thick sour cream.
So, to make a tasty and healthy sauté, melt butter in a stewpan or in a pan. Then crushed garlic cloves are added to it and fried a little. After that, coarsely chopped carrots are put in the dishes. Prepare it before the color changes.
By adding spices and salt to the vegetable, the fire is reduced to a minimum. In this form, carrots are stewed under a lid for 12 minutes. Moreover, in the middle of the process, dry white wine is necessarily added to it.
How to serve a nutritious meal to the table?
After cooking carrot sauté, a few large spoons of thick and fat sour cream are spread to it, and then mix thoroughly. After keeping the dish under the lid for ¼ hour, it is laid out on plates and presented to the table.
By the way, instead of sour cream, the dinner in question can be seasoned with unsweetened natural yogurt. With it, it will turn out more tender, tasty and nutritious.
To summarize
Your attention was presented several options for cooking vegetable sauté. Which one to choose, it's up to you.
By the way, you can make such a dish not only from the above ingredients, but also using components such as celery, zucchini, pumpkin, various cheeses, shallots, potatoes, broccoli and more.