How to cook a sauté from vegetables: some best recipes

Saute is a variation on the theme of stew. Prepare it almost all housewives, because the dish is delicious, fast, and in the season is also very cheap. Of course, everyone has their own ideas about how to properly prepare a saute of vegetables. And the set of components included in it differs from the recipe to the recipe. One thing remains unchanged: the food turns out to be appetizing, nourishing and easy to prepare.

Fast and tasty

The most common way how to cook a saute of vegetables - put them out in a skillet. And most often it is prepared from zucchini with eggplant. For example, as follows. Take three "blue" and one zucchini, peeled from the skin and cut into separate bowls. Eggplants salted, aged for a third of an hour and washed - so we get rid of the excess bitterness. Two carrots and four tomatoes are cut into random slices, two onions - half rings, and garlic - plates. All components are added to the kazanok, where the butter is melted and stewed. When they are almost ready, tomato paste, heated with a small piece of butter, spices, laurushka and pepper is introduced. Five minutes of insistence - and you can savor. It is recommended to put a saute on a piece of black bread, and it's delicious, and it's convenient.

Baked honeycomb

When using any recipe, how to cook a vegetable sauté, if eggplants are used, they are pre-treated in the manner described above. We will not mention this further. For the next recipe, four "blue" unconsolidated pieces are cut into circles. After washing, they are laid out on the ovens and covered with rings of three large bulbs. Three carrots are rubbed on top of it, tomatoes with circles and Bulgarian peppers are ringing on them. The composition is salted, sprinkled with oil and put into the oven for about 12 minutes, heated to 180 degrees. Then the heat increases to 200, and the pan stays in the oven for another 18 minutes.

«Tsar's joy»

Another interesting way how to cook a saute of vegetables in the oven. And the taste turns out amazing - the dish "flies" instantly. It is advisable to put young small potatoes into it (half a kilo is enough). Two squash and eggplant are cut to the size of tubers, pepper - rings, and carrots - either 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 infused and soaked with fragrant smells, the mixture is laid out in a form, on top are placed circles of homemade sausage - and for an hour in the oven. Before the presentation of the family, beauty is covered with greens.

How to cook a vegetable sauté in a multivariate

Fans of modern kitchen equipment will once again be convinced that not for nothing they once bought it. And the multivarker will please them again, since it is easier and faster to cook a saute of vegetables in it than on a stove. Two zucchini, three eggplants and the same tomato are cut with large slices, seven large champignons - halves, a large sweet pepper - rings. All this is added to the bowl, the baking mode is set, and for a quarter of an hour the vegetables are baked. Then half the glass of water is poured, and the regime switches to extinguishing. Half an hour later, soy sauce (three spoons), two chopped garlic cloves and spices are added to the bowl. Another 10-15 minutes, and dinner is ready.

Saute in Turkish

Many vegetables seem boring to many. No problem! Let's see how to cook a saute of vegetables with chicken. One fillet of grams per 200 is cut with strips and well browned. Next are poured quarts of several mushrooms, five minutes later - chopped onion and grated carrot. After another two minutes, a half of zucchini, cut into cubes, goes to the sauté pan, almost immediately after the zucchini - half of five cherry tomatoes and strips of red sweet pepper. The lid closes for ten minutes - this is enough to make the sauté stain. If it seems that the juice is not enough juice, you can add some 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 extinguish one meat for a while. Especially it concerns beef. If this is not done, the vegetables will fall apart, and the meat component will be still stiff.