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Vinegar-Free Vegetable Sauté for the Winter

Put up a delicious vegetable medley for winter! My family goes through a lot of home-canned vegetables, so I try to keep things as varied as possible. Here's one of my recipes for eggplant vegetable sauté — very tasty, keeps beautifully, and made without any vinegar!

♥+♥IrinaAuthor avatar
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Saute without vinegar for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 1 g
Fats 25 % 2 g
Carbohydrates 63 % 5 g
45 kcal
GI: 100 / 0 / 0
    1. Wash the tomatoes, cut a shallow cross in the skin, pour boiling water over them and then cold water, then peel off the skins and press the pulp through a sieve.
    1. Peel the onion and dice it. Wash the peppers, remove the seeds and ribs, and cut them into strips about 1/4 inch (5-6 mm) thick. Wash the zucchini and cut it into cubes of about 1/2 inch (1 cm). Peel the garlic and chop it with a knife.
    1. Pour the olive oil into a large heavy-bottomed pot, add the onion, set it over the heat, and sauté for 5 minutes. Then add the zucchini and bell pepper and cook, stirring, for 2 minutes. Add the tomato pulp, garlic, salt, and spices — oregano, basil, rosemary — and don't forget the ground hot pepper (just a touch). Simmer for about 30 minutes.
    1. Ladle the hot vegetable sauté into sterilized jars and seal them with lids. (Sterilize the jars ahead of time in the microwave, oven, or over steam, and pour boiling water over the lids.)
  • Enjoy your sauté!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Rosemary dry - 131  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Zucchini - 16  kcal/100g

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