Sauteed vegetables - deliciously tasty recipes for a hearty dish. Vegetable sauté Prepare vegetable sauté recipe

Sauteed vegetables in the oven is a great dish filled with a huge amount of useful substances. It is classified as a dietary food, as it has a very low calorie level and is almost completely free of fat.

For adherents of healthy eating or overweight people, this is an almost ideal solution for a delicious dinner or lunch. This 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 sauté recipe in the oven differs only in that the ingredients do not need to be fried on the burner, or subjected to quick heat treatment, then baked in the oven.

The choice of good products is no less important - 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 find recipes for sauteed vegetables in the oven with photos.

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 onions.

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!

To prepare sautéed vegetables, prepare the ingredients according to the list.

Eggplants should be cut into convenient slices, salted and left for 30 minutes.

Cut the carrots into strips and the onion into half rings.

Remove seeds from bell peppers and cut into strips. Finely chop the hot pepper.

Heat sunflower oil in a frying pan, add onions and carrots and simmer a little. Squeeze excess moisture from eggplants and add to pan. Stir and fry for 5 minutes. Then cover with a lid and simmer for another 10 minutes.

Add bell and hot peppers to the pan. Continue to simmer covered for 5 minutes.

Peel the tomatoes and cut into cubes. Add tomatoes to the pan, also add sugar and salt to taste. Simmer for another 5 minutes.

Add finely chopped garlic and parsley to the vegetables, stir. Leave the vegetable sauté to brew.

It is recommended to refrigerate the cooled vegetable sauté for 2 hours and then consume it, but we usually eat right away. If I’m preparing a large portion, I put some of it in the refrigerator and then eat it cold. Very tasty sauté, I recommend it!

Bon appetit!

Every housewife who loves to please her family members with tasty and nutritious dishes should know how this dish is prepared. The advantage of sautéing is that you can use almost any ingredients for it, the main thing is that they combine to taste and cook quickly. A selection of recipes will tell you how to quickly prepare a hearty meal for the whole family.

Sauté dish

Translated from French, saute means jump, jump. Saute is a type of stew that is made from vegetables, fast-cooking poultry, meat, game and even fish or mushrooms. The principle of preparing such a dish is to prepare the ingredients (marinating, processing) to speed up their heat treatment and the actual preparation itself. Between these two types of processing there is always an exposure lasting 30 minutes - 2 hours, during which the component matures. Thanks to this, the name “jump” appeared, because the product is prepared intermittently, spasmodically.

During heat treatment, the components need to be shaken and not mixed with a spatula - if this condition is met, the pieces will turn out beautiful and will not lose their shape. In addition, an important point in cooking is that all ingredients undergo heat treatment one at a time, without mixing with each other, because the frying time required for each product is different. The dish is often served in a deep bowl, decorated with herbs and lemon slices or topped with sauce. Depending on the ingredients, it is an independent dish or a side dish.

How to make sauté at home

Once you understand what kind of dish it is, you can move on to the next step: figuring out how to make it correctly. Several recommendations will tell you what products can be used, how to process and cut certain components. Thus, experienced chefs claim that:

• You can prepare the dish from snipe, flounder, chicken, goose or veal liver, and chicken fillet. A combination of chicken with mushrooms, pork with cherries, and various vegetables is considered delicious, even without the addition of meat products.
• Cutting is always done in natural pieces: breasts, legs of small game or poultry (without large bones), whole goose liver, veal - in pieces, whole halves of a small flounder fillet - in the finished mixture it should be visible what kind of part it is and what animal it belonged to.
• The fish is first seasoned, lightly sprinkled with lemon juice, then breaded and fried.
• The fillet of small game is cut into veins, then beaten and dipped in vegetable oil to soak in fat. After this, the meat is fried on a rasp or grill.
• The liver is processed like game fillet, but is not beaten. Heat treatment of the product consists of sautéing over low heat.
• The dish is prepared mainly in a saucepan, a thick-bottomed frying pan or a cauldron. You can also use a rasp, grill, grater.

Sauté recipe

Thanks to the variety of types of vegetables, meat and fish, many different recipes for such a dish have been invented for every taste. The advantage of sauté is that you can use almost any product you like to prepare it - with the right combination, the dish turns out delicious. Consider the simplest and most delicious sauté recipes.

Chicken with mushrooms

• Time: 60 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 67 kcal/100 g.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty: easy.

You can’t help but prepare such a dish during the vegetable season, because it turns out to be very beautiful to look at, and also tasty and nutritious. It is worth noting that sauté with chicken breast, champignons and many vegetables is low-calorie, so it can be consumed even by those who are on a diet or adhere to healthy eating rules. Check out the recipe on how to make this sauté.

Ingredients:

• bell pepper – 1 pc.;
• red hot pepper – 1 tsp;
• champignons – 250 g;
• chicken breast – 1 pc.;
• carrots – 1 pc.;
• vegetable oil – 50 ml;
• salt, pepper - to taste;
• zucchini – 1 pc.;
• onion – 1 pc.;
• tomato – 1 pc.

Cooking method:

1. Heat the oil in a frying pan and fry the chicken fillet, cut into slices. Cook the product for 5 minutes.
2. Chop the carrots into not too thin strips and set aside to fry.
3. Chop the mushrooms and add them to the pan.
4. Cut the zucchini into strips and fry with the rest of the ingredients.
5. Grate the tomato and mix with the vegetables in the pan.
6. Finely chop the chili and cut the onion into half rings. Add both components to those being prepared.
7. Season the workpiece. Leave to simmer for 10 minutes, covering the dishes.

Vegetable with chicken breast

• Time: 25 minutes.
• Number of servings: 3 persons.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty: easy.

Sauteed vegetables with the addition of fillet harmonize perfectly with fresh tomatoes and canned artichokes - prepare the dish according to the recipe presented and you will see for yourself, enjoying the combination of these products. Read the step-by-step instructions on how to make a tender, tasty, satisfying, but not too high-calorie dish at home.

Ingredients:

• fresh lemon zest – 1 tsp;
• olive oil – 3 tsp;
• arugula – 150 g;
• garlic – 2 cloves;
• pepper, salt - to taste;
• cream tomatoes (very small) – 0.5 kg;
• chicken fillet – 0.6 kg;
• artichokes cons. – 400 g;
• lettuce leaves - for serving;
• chicken broth – 0.5 tbsp;
• dry white wine – 0.5 tbsp.

Cooking method:

1. Cut each fillet half into 4 pieces and season them.
2. In oil poured into a deep frying pan, fry the meat over high heat for 8 minutes, turning the pieces over to ensure even frying. Transfer the meat preparation to a clean plate.
3. Instead, add sliced ​​garlic to the roasting pan, adding a little more oil. Cook the product for 30 seconds.
4. Add the quartered artichokes to the garlic and cook for another 4 minutes. Pour wine over the food and simmer for 1 minute.
5. Pour broth and washed tomatoes into the artichokes. Cover the dish with a lid and leave on the fire for 4 minutes.
6. Turn off the burner, add the prepared fillet to the ingredients and mix.
7. Serve the contents on fresh lettuce leaves.

Pork and cherry

• Time: 60 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 321 kcal/100 g.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty: easy.

The calorie content of such a dish is high, but it turns out simply amazing. By preparing the dish according to the presented recipe, you can enjoy an amazing bouquet of flavors - in one plate, juicy soft pork and a spicy sauce made with the addition of dried cherries are successfully combined. Check out this step-by-step recipe on how to make a sauté that is aromatic and subtly spicy.

Ingredients:

• dried cherries – 100 g;
• dry red wine – 50 ml;
• onions – 2 pcs.;
• meat – 400 g;
• honey - 1 tbsp. l.;
• olive oil – 2 tbsp. l.;
• hot pepper – 0.5 pods;
• water – 250 ml;
• red wine vinegar – 50 ml;
• ginger root – 2 cm.

Cooking method:

1. Remove the skin from the ginger and cut it into strips.
2. Chop the onions into cubes.
3. Cut the chili into 2 parts, remove the seeds and chop very finely.
4. Cut a piece of pork into large cubes.
5. Fry the onion in a saucepan, adding oil first. Transfer to another container.
6. Place the meat in a saucepan and fry until beautifully golden brown. Return the onion, add more chili and ginger. Season the mixture.
7. Pour in the liquids indicated in the recipe and leave to reduce by half.
8. Pour water over the food and simmer over low heat for min. thirty.
9. Add cherries to the meat, cook without covering the container for another 10 minutes, stirring the ingredients.
10. Serve the meat, pouring the resulting sauce over the portion.

From flounder

• Time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 94 kcal/100 g.
• Purpose: for lunch.
• Cuisine: French.
• Difficulty: easy.

If you are a follower of a healthy diet or just a lover of tasty food, be sure to make a fish sauté according to the recipe presented. Flounder turns out tender in almost any heat treatment, but it becomes especially tasty if you cook it on the grill. Read the detailed instructions on how to deliciously marinate this fish and prepare a sauté from it.

Ingredients:

• shallots – 70 g;
• soy sauce – 60 ml;
• fresh cucumber – 100 g;
• red chilli pepper – 5 g;
• rast. oil – 30 ml;
• water – 3 tbsp. l.;
• flounder – 800 g;
• salt – 5 g;
• fresh ginger – 10 g;
• sugar – 40 g;
• garlic – 3 cloves;
• wine vinegar – 40 ml.

Cooking method:

1. Rinse the fish well, remove the entrails (it will be better if you first take flounder fillet). Cut the flounder into strips, place each on a skewer with an accordion.
2. Prepare the marinade: mix finely chopped garlic with ginger, pour soy sauce over the ingredients. Add some of the vinegar and pour the resulting mixture over the fish strung on skewers.
3. Chop the capsicum very finely.
4. Chop the cucumber into thin rings and chop the onion using a knife. Mix the products, adding more capsicum.
5. Mix the remaining vinegar with salt, herbs, and water. Pour the sauce into a bowl with cucumber salad, then put the preparation in the cold for 25 minutes.
6. Clean the fish from the marinade, grease the pieces with vegetable oil. oil, place on a hot grill, fry for 1 minute. at both sides.
7. Serve the finished dish in portions, adding cucumber salad to the plates.

Seafood

• Time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 107 kcal/100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: easy.

This saute is an analogue of lecho or vegetable stew, which is familiar to Slavic people. Homemade sauté with seafood turns out to be very tender, aromatic and nutritious due to the content of a large amount of protein products - scallops, shrimp, mussels, octopus. Find out how to make this dish yourself.

Ingredients:

• octopuses (small) – 8 pcs.;
• own tomatoes juice – 400 g;
• onion – 1 pc.;
• cuttlefish/small squid – 8 pcs.;
• garlic – 2 cloves;
• drain butter – 100 g;
• scallops – 8 pcs.;
• salt - to taste;
• dry white wine – 150 ml;
• greens - to taste;
• corn starch - 1 tbsp. l.;
• large shrimps – 8 pcs.;
• mussels – 200 g;
• oregano, marjoram, thyme, rosemary - to taste.

Cooking method:

1. Thaw frozen seafood, wash and dry with a towel.
2. Finely chop the onion, chop the garlic cloves in any way. Fry these two components by placing them in a frying pan with butter.
3. After a couple of minutes, add tomatoes, juice and wine to the garlic-onion mixture. Simmer ingredients for 10 minutes.
4. Place all prepared seafood in the pan and continue the process for another 7 minutes.
5. Mix dry spices with starch, salt, pour the mixture into vegetables and seafood, and then quickly mix everything.
6. Sprinkle everything with chopped herbs, preferably serve in a frying pan.

From eggplant

• Time: 1 hour 25 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 64 kcal/100 g.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty: easy.

This dish is the most common sauté option, which is recommended to be prepared during the vegetable season, because during this period they are filled with healthy vitamins. Make a vegetable sauté in the oven - the taste of the products from this type of heat treatment will become even brighter and richer. Read the detailed instructions for preparing this sauté.

Ingredients:

• garlic – 3 cloves;
• greens - for serving;
• shallots – 3 pcs.;
• pepper, salt - to taste;
• sugar – 1 tbsp. l.;
• tomatoes – 2 pcs.;
• bell pepper – 2 pcs.;
• eggplants – 2 pcs.;
• carrots – 2 pcs.;
• vinegar - 1 tbsp. l.;
• olive oil – 2 tbsp. l.

Cooking method:

1. Cut the blue ones into rings so that their thickness is about 1 cm. Rub the pieces with salt and leave for now.
2. Remove the skins from the tomatoes in any way - put them in boiling water, then place them under cold water or treat the surface of the fruit with the back of a knife. Cut each peeled vegetable into 6 pieces.
3. Remove seeds from the peppers and cut the flesh into 6 slices.
4. Cut the carrots into long large bars.
5. Rinse the eggplants from salt and place them on the hot surface of the frying pan. After frying the preparations until golden brown, add peppers and tomatoes to them.
6. Place semi-finished products on a baking sheet and place in the oven, preheated to the optimal temperature.
7. Pour a little oil into a clean frying pan, fry the peeled shallots and carrots until they turn golden. Reduce heat and add sugar and vinegar.
8. Simmer the ingredients for a few minutes, then add them to the baking vegetables, spreading them out in an even layer. Immediately add garlic to the preparation (chopped or crushed - it doesn’t matter).
9. Leave everything to bake for another 40 minutes. Sprinkle the finished sauté with herbs.

Eggplant with zucchini and pepper

• Time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 123 kcal/100 g.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty: easy.

During the warm season, the abundance of bright, tasty vegetables inspires you to create culinary masterpieces, so you’d better save the presented recipe in your cookbook. In such a honeycomb, all the connected components are saturated with each other’s aromas and juices, while each of them retains its color and shape - a dish that amazes not only with taste, but also with appearance.

Ingredients:

• garlic – 4 cloves;
• bell pepper – 200 g;
• salt – 3 tsp;
• zucchini – 300 g;
• onion – 1 pc.;
• greens - to taste;
• vegetable oil – 60 ml;
• carrots – 2 pcs.;
• tomatoes – 2 pcs.;
• eggplants – 300 g.

Cooking method:

1. Peel the eggplants, cut into circles, the thickness of which will be no more than 7 mm. Sprinkle the workpiece with 2 tsp. salt, leave for 15 minutes to neutralize the bitterness of the product. After this, rinse the circles and pat them with a towel.
2. Heat a frying pan, pour a little oil. Fry the eggplants, placing the mugs along the bottom in one layer.
3. Peel zucchini (preferably young ones), cut into circles or slices, and add salt. Fry the zucchini on both sides, just like the blue ones.
4. Peel the sweet pepper and chop into thin rings. Fry them until a crust forms, adding oil to the pan if necessary.
5. Also turn the carrots into circles, then fry over medium heat for 2 minutes.
6. Cut the tomatoes crosswise to form neat circles. Fry the workpiece for 1 minute. from each side.
7. Finely chop the onion and fry for 2 minutes. Chop the garlic cloves finely.
8. Place all the fried ingredients in a saucepan, sprinkle garlic on top, and bring the mixture to a boil. Simmer for 20 minutes. over low heat, covering the dishes.
9. Sprinkle each serving with herbs.

Made from corn and peppers

• Time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 170 kcal/100 g.
• Purpose: for lunch.
• Cuisine: French.
• Difficulty: easy.

This simple but tasty saute will appeal to adults and children - the dish is nutritious, bright and appetizing. The mixture made according to the presented recipe can be served with fish or meat as a side dish or used as an independent snack. It is recommended to add fresh (only separated from the cob) corn or frozen corn to such a sauté, because with canned corn the taste of the dish will not be the same as it should be in the original.

Ingredients:

• bacon – 20 g;
• ground pepper, salt - to taste;
• bell pepper – 1 pc.;
• olive oil – 3 tbsp. l.;
• corn - 2 tbsp.;
• parsley - 0.3 bunches.

Cooking method:

1. Finely chop the meat ingredient, fry in a frying pan with high sides, preheating the oil in it. After 2 min. you will get a product like cracklings.
2. Remove the seeds from the pepper, chop the pulp into cubes, and add it to the frying pan.
3. Place corn kernels on roasting pan and season mixture.
4. Leave the future saute to fry, covering the dishes and turning the heat to minimum.
5. Finely chop the greens, add to the food, mix everything, remove from the stove.
6. Serve warm as a side dish for a fish or meat dish.

Vegetable with mushrooms

• Time: 1 hour 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 59 kcal/100 g.
• Purpose: for lunch.
• Cuisine: French.
• Difficulty: easy.

This dish is one of the healthiest because it contains many different vegetables. The dish acquires special flavor and aroma notes by adding mushrooms - the type of mushrooms depends only on your preferences. Check out the presented step-by-step recipe with which you can make a nutritious and beautiful saute, as in the photo.

Ingredients:

• zucchini – 2 pcs.;
• carrots – 2 pcs.;
• greens – 30 g;
• vegetable oil – 50 ml;
• mushrooms – 400 g;
• bell pepper – 3 pcs.;
• salt, pepper - to taste;
• tomatoes – 6 pcs.;
• onions – 2 pcs.;
• eggplants – 3 pcs.

Cooking method:

1. Wash blue peppers, tomatoes and eggplants and chop into small cubes.
2. Salt the eggplant pieces and leave for 20 minutes. stand for the bitterness to go away. After the specified time has passed, rinse the workpiece with clean water.
3. Grate the carrots, chop the mushrooms into not too thin slices, and dice the onion.
4. Place the ingredients one by one in a heated frying pan with oil: first, until the zucchini is half cooked, then add the blue zucchini, mushrooms, onions, and peppers. It should take about 30 minutes to fry the ingredients.
5. Transfer the half-finished ingredients into a saucepan, followed by the tomatoes. Salt the mixture, cover the pan, leave to cook for 30 minutes. Stir the food from time to time.
6. A couple of minutes before the end of cooking, add chopped herbs to the ingredients.
7. Before serving, the dish should be min. 10 brew.

From onions and green beans

• Time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 52 kcal/100 g.
• Purpose: for lunch.
• Cuisine: dietary.
• Difficulty: easy.

This version of sauté is not only tasty, but also low-calorie - just what you need for those who are on a diet or adhere to the rules of PP. This aromatic mixture of pearl onions and green beans is prepared very quickly, and turns out juicy and satisfying. Check out these step-by-step instructions to show you how to easily make a low-calorie lunch or dinner.

Ingredients:

• olive oil – 2 tbsp. l.;
• green beans – 450 g;
• pepper, salt - to taste;
• Frozen pearl onions – 1 cup.

Cooking method:

1. Boil the bean pods in slightly salted water for 5 minutes.
2. Drain the beans in a colander, place the pods in ice water, leaving them there for a few minutes. After this time, drain the liquid.
3. Heat the amount of oil specified in the recipe in a deep frying pan and add the onion to fry. The product should turn golden in about 5 minutes.
4. Add beans to the onion, simmer the ingredients together for 5 minutes.
5. Turn off the heat and season the finished dish.

From potatoes and beans

• Time: 1 hour 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 232 kcal/100 g.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty: easy.

To prepare such a dish you need to have a minimum of ingredients, and in return you will get a hearty and not too high-calorie lunch. Important: the recipe calls for frying in olive oil, but it must be chosen extra-class, which means that the product can be heat-treated. Check out step-by-step instructions for preparing a delicious potato and vegetable sauté.

Ingredients:

• hot water – 150 g;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• green beans – 800 g;
• olive oil – 50 ml;
• fresh parsley – 50 g;
• cheese - optional;
• fresh tomatoes – 700 g;
• garlic – 2 cloves;
• pepper, salt - to taste.

Cooking method:

1. Cut the bean pods into two halves, fill the workpiece with ice water.
2. Chop the onion into half rings.
3. Cut potatoes and tomatoes into neat cubes.
4. Chop the garlic cloves. Do the same with parsley.
5. Heat oil in a large frying pan and add onion. Cook for a few minutes.
6. Add garlic to the pan, fry the ingredients for another 30 seconds, then add potato cubes to them.
7. Mix the ingredients and cook for 3-5 minutes.
8. Add tomato cubes, add water to the mixture, leave on fire for 5 minutes.
9. Strain the beans from the water and add to the potatoes and vegetables. Season the mixture and leave to simmer with the lid closed for 30 minutes.
10. Sprinkle everything with chopped parsley. If the beans are hard, add a little more water to the bowl and cook until all the ingredients are soft.
11. Serve the dish hot, placing a few slices of cheese on a plate if desired.

Video

Sauteed vegetables are called variations on the theme of stew, but there is one main difference. The first dish comes from France and gets its name from the word “jump”, thanks to the method of preparation – in a saucepan. The ingredients are not mixed, but tossed, so as not to damage the pieces, otherwise they will release juice rather than retain it inside.

How to make sautéed vegetables?

Preparing a real vegetable sauté, with tossing food in a saucepan, is very difficult; it requires good utensils and a certain skill. Therefore, most housewives prepare the dish according to the principle of vegetable stew, with turning the vegetables over with a spatula. It is recommended to use a wooden spatula or spoon.

How to make a delicious vegetable sauté with eggplant:

1. Use a saucepan, saucepan or frying pan with a thick bottom.
2. Sauté vegetables in plenty of oil.
3. Eggplants need to be salted in advance and left for half an hour to remove the bitterness.
4. Cut the workpieces into large cubes.

Sauteed vegetables, the easiest and fastest recipe - in a frying pan. It is necessary to fry for a short time so that the ingredients retain their beneficial properties and taste. Onions are cut into half rings, carrots into circles, eggplants and peppers into strips or cubes. First soak the eggplants in salt, then be sure to rinse them.

Ingredients:

• eggplants – 1 pc.;
• bell pepper – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• black pepper – 0.25 tsp.

Preparation

1. Chop the vegetables and fry them separately.
2. Drain in a colander.
3. Transfer to a frying pan and add spices.
4. Saute the vegetables for a couple of minutes.
5. Sprinkle with crushed garlic.

Sautéed vegetables with eggplant and zucchini

The most inexpensive and satisfying vegetable saute is with eggplants and zucchini. The main thing is that all the ingredients are saturated with juice, so when cutting, they are laid out in different containers, peppered and salted in layers. For this recipe, vegetables were selected with the same cooking time so that everyone has time to reach condition.

Ingredients:

• eggplants – 300 g;
• zucchini – 450 g;
• bell pepper – 2 pcs.;
• onion – 1 pc.;
• tomatoes – 2 pcs.;
• black pepper – 0.5 tsp;
• greens - 1 bunch.

Preparation

1. Chop the vegetables.
2. Fry one at a time for 5 minutes.
3. Drain the oil.
4. Place in a saucepan, add salt and spices.
5. Simmer for 20 minutes.
6. Sprinkle with herbs.
7. Leave for 15 minutes.

Sauté with meat and vegetables and potatoes

A saute of vegetables with potatoes and meat turns out to be more satisfying. It's no secret: most men do not consider a dish without meat additives to be a complete dinner or lunch. Therefore, there is an option for them too. It is important not to overcook the vegetables so that they have a slight crunch. It is not recommended to add canned pastas and sauces; they distort the taste of the dish.

Ingredients:

• eggplants – 3 pcs.;
• zucchini – 2 pcs.;
• bell pepper – 2 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• meat – 0.5 kg;
• carrots – 2 pcs.;
• garlic – 1 clove;
• tomatoes – 4 pcs.;
• greens – 1 bunch;
• black pepper – 0.5 tsp.

Preparation

1. Chop the vegetables.
2. Cut the meat, fry, pepper.
3. Add onions and carrots, sauté for 10 minutes.
4. Transfer to a cauldron.
5. Cut the potatoes and add to the meat.
6. Simmer for 10 minutes.
7. Add eggplants, simmer until soft.
8. Add chopped zucchini and simmer for 5 minutes.
9. Add tomatoes, simmer for 5 minutes.
10. Add spices and salt.
11. Vegetable sauté with meat takes 15-20 minutes to prepare.

A more dietary meat option is sautéed chicken with vegetables. It cooks quickly, it is recommended to add fillet or thighs, they are more juicy. You can get by with breast meat. If you like spicy dishes, you can add a mixture of peppers and garlic. It is valuable because it retains its taste both cold and hot.

Ingredients:

• eggplants – 3 pcs.;
• fillet – 300 g;
• carrots – 3 pcs.;
• bell pepper – 3 pcs.;
• tomatoes – 3 pcs.;
• oil – 40 ml;
• sugar – 1 tbsp. l.;
• salt – 0.5 tbsp. l.;
• greens - 1 bunch.

Preparation

1. Chop the vegetables.
2. Grind the fillet and fry.
3. Add carrots and peppers, simmer for 5 minutes.
4. Add eggplants and sauté for 5 minutes.
5. Add tomatoes, spices, sugar, salt.
6. Sauté vegetables for 15 minutes.
7. Sprinkle with herbs.

A leaner sauté with meat and vegetables can be made with beef. It turns out delicious in a frying pan, in a cauldron, and in the oven. Among the spices, it is recommended to add thyme, rosemary and basil. The main secret of the dish is that the vegetables are stewed without water, in their own juice; before doing this, they need to be fried separately.

Ingredients:

• eggplants – 400 g;
• beef – 700 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• green beans – 150 g;
• tomatoes – 500 g;
• oil – 3 tbsp. l.;
• black pepper – 0.5 tsp;
• sugar – 1 tbsp. l.

Preparation

1. Chop the vegetables.
2. Grind the meat and fry.
3. Add onion, simmer for 5 minutes.
4. Peel the tomatoes and grind in a blender.
5. Grind the onion, fry, sprinkle with sugar.
6. Add tomatoes, simmer for 10 minutes.
7. Fry carrots and eggplants in turn.
8. Transfer the vegetables, along with the beans, to the meat.
9. Pour in the sauce, add spices.
10. Simmer for 10 minutes.

If you want to surprise your family or guests with something unusual, you can prepare a sauté of vegetables and seafood. Squid is ideal. For a long time they were considered a rare delicacy, but today this product is easy to buy in any store. It is recommended to cook only with olive oil.

Ingredients:

• onion – 80 g;
• celery – 80 g;
• sweet pepper – 200 g;
• garlic – 3 cloves;
• white wine – 210 ml;
• oil – 6 tbsp. l.;
• vegetable broth – 100 ml;
• greens – 0.5 bunch.

Preparation

1. Cut the vegetables.
2. Fry celery and onion for 5 minutes.
3. Add pepper and 125 ml wine.
4. When the wine has evaporated, pour in the broth.
5. Sprinkle with spices and stir.
6. Fry the crushed garlic for a couple of minutes.
7. Pour in 80 ml of wine and boil.
8. Boil squid in the mixture for 1-2 minutes.
9. Add stewed vegetables.
10. Stir the seafood and vegetables into the sauté and leave for 5 minutes.

A vegetable sauté with pumpkin turns out to be very juicy; this vegetable gives a lot of juice and makes the mixture soft. Sesame, parsley and nuts go well together. To speed up the process, you can bake the vegetables in the oven for 15 minutes, and then fry them in a saucepan with spices. This recipe adds citric acid.

Ingredients:

• onion – 1 pc.;
• pumpkin – 500 g;
• carrots – 3 pcs.;
• tomatoes – 2 pcs.;
• sweet pepper – 2 pcs.;
• garlic – 1 clove;
• oil – 100 ml;
• citric acid – 0.5 tsp;
• water – 100 ml.

Preparation

1. Cut the vegetables.
2. Place, without mixing, on a greased baking sheet.
3. Simmer for 15 minutes.
4. Place in layers in a casserole.
5. Sprinkle with garlic.
6. Dilute citric acid in water and pour over vegetables.
7. Simmer for 15 minutes.

Sauteed vegetables in the oven

It turns out softer and more fragrant. The principle is the same, but it saves time significantly; the ingredients do not need to be fried separately and then mixed. Parsley, garlic and ground black pepper will add piquancy, you can add thyme. Served as a side dish for meat or fish.

Ingredients:

• eggplants – 400 g;
• zucchini – 500 g;
• carrots – 3 pcs.;
• tomatoes - 2 pcs.;
• sweet pepper – 2 pcs.;
• onions – 2 pcs.;
• oil – 100 ml;
• garlic – 2 cloves.

Preparation

1. Chop the vegetables.
2. Place on a greased baking sheet.
3. Sprinkle with salt and spices.
4. Simmer in a preheated oven for 15 minutes.
5. Reduce heat and cover sheet with foil.
6. Simmer for 20 minutes.
7. Remove the foil and leave for another 5-10 minutes.

Sauteed vegetables with mushrooms

The hearty one has a unique taste; it is recommended to put forest ones, 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.

Sauté vegetables in a slow cooker

Even faster and easier to deal with dinner is to cook. The ingredients can be fried simultaneously in the “fry” mode, then simmered. If time allows, you can do this separately so that the products retain more flavor. The dish is stewed for 20 minutes, but it is important to focus on technique.

Ingredients:

• eggplants – 450 g;
• zucchini – 350 g;
• carrots – 3 pcs.;
• tomatoes – 2 pcs.;
• sweet pepper – 2 pcs.;
• onions – 2 pcs.;
• oil – 100 ml.

Preparation

1. Chop the vegetables.
2. Place in a bowl and add salt.
3. Keep on the “Fry” with the lid open for 10 minutes.
4. Set to “Stew” and close the lid.
5. Cook for 20 minutes.

Sauteed vegetables for the winter - recipe

If the harvest has been good, you can prepare it; in cold weather, such a treat will not only complement the table, but will also become a pleasant reminder of summer. Pairs perfectly with any side dish. Vegetables prepared according to this recipe do not require sterilization of jars and are stored at room temperature.

Ingredients.

Every housewife has a moment when all the standard and ordinary dishes that she serves every day get boring, and she wants to try something new, unusual and, of course, tasty. But at the same time, I would like it to be wholesome and healthy food, so that later because of the “new thing” I would not have to restore my health.

We would like to present to your attention a wonderful dish called sauté. What is sauté? Surely, not everyone knows such an interesting name, and most importantly, what it means.

Saute can be called vegetables, fish or meat fried over high heat, but in a small amount of oil, all depending on the recipe, served in a large amount of sauce.

Now is a wonderful time, summer, when they appear on store shelves in great variety and quantity, and they are relatively inexpensive, and what can we say about their usefulness! There are a large number of options for preparing this dish; each housewife or professional chef makes this dish in her own way.

In general, the dish got its strange name from the French word “sauter”, which means “to jump”.

This is due to the fact that during the cooking process, the food is quickly fried and sharply shaken, bouncing, as a result of which they turn over and mix. According to the rules, sauté should be cooked in a saucepan (cauldron with a flat bottom), but now it can easily be cooked in a thick-walled frying pan. The result is beautifully fried vegetables or other products with a golden crust.

Sounds delicious? Then let's try to figure out how to prepare a delicious vegetable sauté. As we have already said, each housewife cooks in her own way, you can cook on the stove, some finish it in the oven, or you can grill it, as you like! Let's look at the most popular and traditional sauté recipes.

Eggplant and zucchini sauté recipe

• 300 g eggplant;
• 300 g zucchini;
• 300 g zucchini;
• 200 g tomato;
• 100 g bell pepper;
• 2 medium carrots;
• 2 onions;
• Garlic clove, parsley, dill, salt, pepper.

First, let's start chopping all the prepared vegetables. To do this, wash everything thoroughly, peel the carrots and cut them into half rings. We also peel zucchini, zucchini and eggplant and cut them into small pieces or half rings.

The onion is peeled and also cut into rings, then the bell peppers and tomatoes are cut into the same pieces. When everything is ready, we begin to fry the prepared vegetables: a small amount of vegetable oil is poured into a well-heated frying pan, carrots are poured into it, fry for 7-8 minutes, and do not forget to stir.

Then, to allow the excess oil to drain, place the fried carrot pieces in a colander on paper towels and leave in that position for a few minutes.

Zucchini, zucchini, and eggplants are fried using the same principle; each product must be allowed to drain. Zucchini, zucchini, eggplants are fried for 8-10 minutes, and onions, bell peppers and tomatoes - 5-6 minutes.

As they cook, all the vegetables are transferred to a common pan; at the last stage, tomatoes and herbs are added, along with which you need to salt and pepper the dish to taste. By the way, it is best to fry garlic together with tomatoes, or you can add it raw to a ready-made dish. All ingredients are carefully mixed, that's it, the sauté is ready!

How to cook eggplant and pepper sauté in the oven?

To prepare the dish you will need:

• 2 eggplants;
• 2 bell peppers;
• 2 medium tomatoes;
• 2 carrots;
• 2 onions;
• 2-3 cloves of garlic, herbs, salt, pepper, vinegar.

In order for the eggplants to easily part with their skin, cut them into rings 1 cm thick, then rub them with salt and leave for a while. Then peel the tomatoes. To do this, make a cross-shaped cut on the top of each tomato, lower it into boiling water for a few seconds, and then take it out, cool with cold water, after which the skin can be easily removed.

After this, cut the tomatoes into six parts. Let's move on to the bell pepper: it must be peeled from the stalks, core and seeds, cut into small slices into six parts. The carrots are also peeled and cut into medium lengthwise cubes.

Eggplant slices, peppers and tomatoes are fried in a frying pan separately, after which they are all placed together on a baking sheet and baked in the oven at 180°.

While the vegetables are baking, move on to the carrots and onions. The frying pan needs to be warmed up well, then pour a little olive oil on it, then fry the onions and carrots until golden brown.

After this, the heat is reduced to a minimum, and a tablespoon of vinegar and a tablespoon of sugar are added to the frying pan, the onions and carrots are lightly stewed in this mixture, after which they are added to the main vegetables on a baking sheet, they must be distributed evenly, at the same time add finely chopped garlic .

In total, the sauté should spend about 50 minutes in the oven, after which the baking sheet is removed from the oven and the sauté is decorated with chopped herbs and garlic. Ready!

Recipe for vegetable sauté with green peas

To prepare the recipe you will need:

• 1 red bell pepper;
• 1 carrot;
• 200 g zucchini;
• 100 g green peas;
• 100 g cherry tomatoes;
• 1 onion;
• 1 clove of garlic, salt, pepper, oil.

Cut the zucchini into thin half rings, then peel the bell pepper and carrots and cut them into strips. Heat the saucepan thoroughly over high heat, pour in sunflower oil, then add prepared zucchini, carrots, bell peppers and onions, cut into half rings.

All ingredients are fried over high heat for about two minutes, shaking the saucepan periodically. After two minutes, add green peas, fry everything for about two more minutes, after that add garlic, and also season the mixture with salt and pepper.

After this, add the cherry tomato halves, shake everything several times and fry for another 2-3 minutes. Sauté is ready! In this recipe, you can use a thick-walled frying pan instead of a saucepan.

In our article, we told you about the most popular sauté recipes, as well as the different ways to prepare it. We recommend trying each of the above methods to decide on the one that suits your taste.

In general, there are recipes for sauteed fish and meat, but sautéed vegetables are not only a tasty dish, but also healthy and low-calorie, which is so important for those who watch their figure, but at the same time love to eat tasty food. Try it and you won't be disappointed!