Vegetable snack

6 servings

70 minutes

Vegetable appetizer is a vibrant representative of Russian cuisine, filled with the aromas of summer vegetables and a gentle sweet-sour note of marinade. This recipe has its roots in the traditions of Russian feasts, where light snacks complemented main dishes, prepared in advance and revealing their flavors over time. Crispy zucchini and eggplants fried to a golden crust combine with the delicate sweetness of carrots and bell peppers. The light spiciness of garlic adds depth to the composition, while the vinegar and sugar-based marinade makes the dish fresh and balanced. The vegetable appetizer pairs wonderfully with meat and fish dishes but is also great on its own—chilled and rich in flavors, it becomes an ideal addition to summer lunches and dinners.

Energy value per serving

• Calories: 257.6
• Proteins: 3.7g
• Fats: 10.4g
• Carbohydrates: 36.9g

Ingredients

• Zucchini: 2 pc
• Eggplants: 2 pc
• Sweet pepper: 2 pc
• Carrot: 2 pc
• Onion: 2 head
• Garlic: 6 clove
• Water: 125 ml
• Vinegar 9%: 125 ml
• Sugar: 100 g
• Vegetable oil: 60 ml
• Salt: to taste

Cooking steps

1. Prepare all the products.

2. Cut the zucchini into 1 cm thick slices, and halve the large ones.

   Required ingredients:

   • Zucchini: 2 pieces

3. Cut the eggplants just like the zucchini.

   Required ingredients:

   • Eggplants: 2 pieces

4. Remove seeds from the bell pepper and cut it into strips.

   Required ingredients:

   • Sweet pepper: 2 pieces

5. Peel the carrot and cut it into sticks.

   Required ingredients:

   • Carrot: 2 pieces

6. Peel the onion, cut it in half, and chop it into large cubes.

   Required ingredients:

   • Onion: 2 heads

7. Pour vegetable oil into the pan, fry the zucchini on one side, and place in a bowl.

   Required ingredients:

   • Vegetable oil: 60 ml
   • Zucchini: 2 pieces

8. Fry the eggplants on both sides and place them in another bowl.

   Required ingredients:

   • Eggplants: 2 pieces

9. Fry the onion until translucent for 4 minutes.

   Required ingredients:

   • Onion: 2 heads

10. Add carrot to the onion, mix, and fry for another 4 minutes.

    Required ingredients:

    • Carrot: 2 pieces

11. Add bell pepper and sauté until the pepper becomes softer.

    Required ingredients:

    • Sweet pepper: 2 pieces

12. Chop the garlic finely.

    Required ingredients:

    • Garlic: 6 cloves

13. Layer the vegetables: zucchini, eggplant, onion, carrot, pepper. Salt, pepper, and sprinkle garlic on each layer.

    Required ingredients:

    • Zucchini: 2 pieces
    • Eggplants: 2 pieces
    • Onion: 2 heads
    • Carrot: 2 pieces
    • Sweet pepper: 2 pieces
    • Garlic: 6 cloves
    • Salt:  to taste

14. Prepare the marinade: add sugar to water, bring to a boil and dissolve the sugar, remove from heat, and add vinegar.

    Required ingredients:

    • Water: 125 ml
    • Sugar: 100 g
    • Vinegar 9%: 125 ml

15. Pour the vegetables with marinade.

    Required ingredients:

    • Water: 125 ml
    • Sugar: 100 g
    • Vinegar 9%: 125 ml

16. Cover the vegetable appetizer with a plate, compress the vegetables, let cool on the table, and refrigerate overnight.

17. Serve as a cold appetizer.