Zucchini caviar in the oven

12 servings

30 minutes

Baked zucchini caviar is a delicate and aromatic dish that combines the sweetness of roasted vegetables with a slight tanginess of tomatoes. This recipe has roots in European cuisine and is a great way to preserve summer flavors for a longer time. Roasted zucchini, carrots, onions, and bell peppers acquire a rich taste, while the addition of garlic and tomatoes adds a mild spiciness. After baking, the vegetables turn into velvety caviar that works well as an appetizer, side dish, or spread on bread. The dish is versatile: it can be served cold or warm. The classic preparation method without excess oil makes zucchini caviar a dietary and healthy treat rich in vitamins and fiber.

Energy value per serving

• Calories: 37490.4
• Proteins: 1.2g
• Fats: 4162.7g
• Carbohydrates: 6.7g

Ingredients

• Young zucchini: 500 g
• Salt: to taste
• Red sweet pepper: 300 g
• Sunflower oil: 50 l
• Garlic: 1 head
• Onion: 1 head
• Tomatoes: 150 g
• Carrot: 150 g

Cooking steps

1. Prepare the necessary ingredients.

2. Wash the young zucchini well, peel if necessary, and cut into large cubes. Place in a baking dish.

   Required ingredients:

   • Young zucchini: 500 g

3. Peel the carrot, wash it well under running water, cut it into large cubes, and add it to the container with the zucchini.

   Required ingredients:

   • Carrot: 150 g

4. Clean the sweet pepper from seeds, wash well under running water, cut into large cubes, and place in a baking dish with zucchini and carrots.

   Required ingredients:

   • Red sweet pepper: 300 g

5. Pour 50 ml of sunflower oil over the vegetables.

   Required ingredients:

   • Sunflower oil: 50 l

6. Peel the onion, wash it well under running water, chop it coarsely, and place it in a container with the vegetables.

   Required ingredients:

   • Onion: 1 head

7. Peel the garlic, wash it well under running water, and place it with the vegetables.

   Required ingredients:

   • Garlic: 1 head

8. Wash the ripe tomato, grate it on a fine grater without using the skin. Pour the tomato mixture over the chopped vegetables and salt to taste.

   Required ingredients:

   • Tomatoes: 150 g
   • Salt:  to taste

9. Cover the baking dish with chopped vegetables with a lid or foil.

10. Bake the vegetables for about 30-40 minutes until done.

11. If there is a lot of vegetable broth left in the dish after roasting the vegetables, you can drain it if you want, so the caviar won't be too runny.

12. Chop the vegetables with an immersion blender until smooth.

13. Store the prepared zucchini caviar in the refrigerator.