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Saute vegetables with zucchini carrots and pepper

Vegetable Sauté with Zucchini, Carrot, and Pepper

A wonderful meatless dish made from any juicy vegetables. Vegetable sauté is a great seasonal dish. These days, with fresh vegetables available almost year-round, you don't have to save it for fall—though it does come out healthier and tastier with seasonal produce. Serve it as a main dish on meat-free days, where it works beautifully as a side for boiled potatoes. You can also use it as a hot or cold appetizer, or as a side for meat, fish, or poultry. And you don't need a sauté pan—it can be baked in the oven too.

naniki

Recipe author

Saute vegetables with zucchini carrots and pepper

Composition / ingredients

Servings:

Bell pepper

Onion

Garlic

Carrots

100

Sunflower oil

Tomatoes

Zucchini

120

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 58 % 11 g

Carbohydrates 37 % 7 g

124 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather the following: carrot, zucchini, sweet red pepper (any color works—a mix looks prettier), tomato, onion, garlic, sunflower oil, and salt. Add your favorite spices for aroma; in this case I used cumin, peppercorns, and paprika.
Step 2:

Wash and cut all the vegetables. Cut the carrot into thin batons or matchsticks and the onion into medium dice.
Step 3:

Cut the sweet pepper and zucchini into cubes or slices, keeping the zucchini a bit larger so it doesn't turn to mush as it cooks. In general, the sauté tastes best when the vegetables are cooked al dente, as the French say—just shy of done.
Step 4:

Heat the sunflower oil in a sauté pan, Dutch oven, or heavy pot. First cook the onion until just translucent, and only then add the rest of the vegetables—the browned onion rounds out the whole dish. Then add the crushed garlic cloves and the carrot and keep cooking.
Step 5:

Then add the zucchini and gently stir the sauté.
Step 6:

Add the sweet red pepper to the sauté.
Step 7:

Season the sauté with the spices and simmer everything together until it reaches the doneness you like. Vegetable sauté is especially good when the vegetables hold their shape and don't cook down into mush.
Step 8:

The vegetable sauté is ready! Serve it as a main meatless dish for lunch or dinner, as a side for meat, fish, or poultry, or alongside boiled potatoes as an appetizer or a thick vegetable sauce.