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.
1
Prepare all the products.
2
Cut the zucchini into 1 cm thick slices, and halve the large ones.
- Zucchini: 2 pieces
3
Cut the eggplants just like the zucchini.
- Eggplant: 2 pieces
4
Remove seeds from the bell pepper and cut it into strips.
- Sweet pepper (capsicum): 2 pieces
5
Peel the carrot and cut it into sticks.
- Carrot: 2 pieces
6
Peel the onion, cut it in half, and chop it into large cubes.
- Onion: 2 heads
7
Pour vegetable oil into the pan, fry the zucchini on one side, and place in a bowl.
- Vegetable oil: 60 ml
- Zucchini: 2 pieces
8
Fry the eggplants on both sides and place them in another bowl.
- Eggplant: 2 pieces
9
Fry the onion until translucent for 4 minutes.
- Onion: 2 heads
10
Add carrot to the onion, mix, and fry for another 4 minutes.
- Carrot: 2 pieces
11
Add bell pepper and sauté until the pepper becomes softer.
- Sweet pepper (capsicum): 2 pieces
12
Chop the garlic finely.
- Garlic: 6 cloves
13
Layer the vegetables: zucchini, eggplant, onion, carrot, pepper. Salt, pepper, and sprinkle garlic on each layer.
- Zucchini: 2 pieces
- Eggplant: 2 pieces
- Onion: 2 heads
- Carrot: 2 pieces
- Sweet pepper (capsicum): 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.
- Water: 125 ml
- Sugar: 100 g
- 9% table vinegar: 125 ml
15
Pour the vegetables with marinade.
- Water: 125 ml
- Sugar: 100 g
- 9% table vinegar: 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.
