Summer Vegetable Sauté
4 servings
40 minutes
Summer vegetable sauté is a bright and aromatic dish that embodies summer freshness and rich flavors. Its roots trace back to European traditions of light vegetable ragouts, where simplicity and naturalness of ingredients play a key role. Coarsely chopped zucchini, cabbage, onion, carrot, and bell pepper are first sautéed to release their aromas and then gently stewed in soy sauce with the addition of black tea, giving the dish an amazing depth of flavor. Each spoonful is a harmony of sweet notes from tomatoes, tender green beans, and spicy garlic. Summer vegetable sauté pairs wonderfully with meat dishes or can be served alone as a light and nutritious treat. Perfect for those who appreciate seasonal vegetables and strive for healthy eating.
1
All the listed vegetables are cut into large cubes.
2
Fry the zucchini in sunflower oil until golden, adding salt at the end of frying. Transfer the fried zucchini to a saucepan.
- Zucchini: 1 piece
3
Fry the cabbage until slightly brown, adding salt at the end of frying. Transfer the fried cabbage to the zucchini.
- White cabbage: 100 g
4
Fry the onion and carrot until slightly golden, add the green beans and fry for 2 minutes, then add the pepper and garlic, continuing to fry for another 2 minutes, adding salt. Add the tomatoes, fry everything for just a minute, add a little salt, and transfer to a saucepan.
- Onion: 1 head
- Carrot: 1 piece
- Green beans: 200 g
- Sweet pepper: 1 piece
- Garlic: 1 clove
- Tomatoes: 3 pieces
- Salt: 3 g
5
Mix everything carefully in a saucepan, add soy sauce to taste and a little black tea (for steaming the vegetables).
- Soy sauce: to taste
6
Cook on low heat for 20 minutes.