Vegetable sauté
4 servings
40 minutes
Vegetable sauté is a bright and aromatic dish of European cuisine that combines fresh vegetables into a harmonious ensemble of flavors. Its roots trace back to Mediterranean and French culinary traditions where sautéing is done over high heat to allow the vegetables to release their aroma and maintain texture. In this recipe, eggplant, zucchini, carrot, potato, and sweet pepper are combined with tomatoes and fragrant garlic to create a rich composition. A light tang from apple cider vinegar and tomato puree adds depth to the flavor while fresh herbs complete the image of a juicy and rich dish. Vegetable sauté is perfect as a standalone light meal or as a flavorful side dish for meat and fish. Infused with natural juices, it brings pleasure with every bite, reminding one of sunny summer days.
1
Wash the vegetables, remove the stems, peel the carrot, potato, onion, and garlic.
- Carrot: 1 piece
- Potato: 1 piece
- Onion: 1 piece
- Garlic: 5 clove
2
Cut the carrot and onion into strips, fry in vegetable oil until golden brown, then place at the bottom of the pot over low heat.
- Carrot: 1 piece
- Onion: 1 piece
- Olive oil: 30 ml
3
Cut the potatoes into large slices, fry them separately in vegetable oil until half-cooked, then add to the onions and carrots and mix.
- Potato: 1 piece
- Olive oil: 30 ml
4
Dice the tomatoes, sauté in a pan, add to the pot, and mix.
- Tomatoes: 3 pieces
5
Chop the garlic with a knife and fry it in a pan until it darkens, then add it to the pot.
- Garlic: 5 clove
6
Cut the sweet pepper into cubes, add to the pot, and mix.
- Sweet pepper (capsicum): 1 piece
7
Cut the eggplant into large cubes and the zucchini into half-moons, add to the pot, season with salt and pepper, and mix.
- Eggplant: 1 piece
- Courgette: 1 piece
- Ground black pepper: pinch
- Sea salt: to taste
8
Add vinegar and tomato paste, mix.
- Apple cider vinegar: 2 tablespoons
- Tomato puree: 150 g
9
Leave on low heat for 5–7 minutes, then remove from the stove, add chopped herbs, mix and let it sit for 20–30 minutes before serving as a standalone dish or as a side.
- Cilantro: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
