Sauteed vegetables
Sauteed vegetables
A selection of vegetable saute recipes aimed at a specific topic with step-by-step photos and instructions. Our chefs talk and clearly demonstrate how to prepare vegetable sauté quickly, deliciously and simply!
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Vegetable sauté recipes
Ingredients
Eggplants – 2 pcs.
Onions – 2 pcs.
Garlic – 2-3 cloves
Bell pepper – 2 pcs.
Hot pepper – 2-3 cm piece
Salt, sugar - to taste
Sunflower oil – 3 tbsp.
Parsley – 2-3 tbsp.
Ingredients
Eggplants – 3 kg
Sweet pepper – 0.5 kg
Vegetable oil – 1 cup
Vinegar (9%) – 1 glass
Bitter pepper - to taste
Ingredients
Zucchini: 350 gr;
Carrots: 250 gr;
Onions: 150 gr;
Garlic: 3 cloves;
Dill greens: 40 gr;
Bay leaf: 2 pcs;
Vegetable oil: 50 ml;
Salt: 1.5 teaspoons;
Dark ground pepper: to taste.
Ingredients
Bell pepper – 1 pc.
Large tomato – 1 pc.
Garlic – 2 cloves
Parsley – 10 g
Vegetable oil – 2 tbsp.
Salt and dark ground pepper - to taste
Ingredients
Garlic: 2 cloves;
Olive oil: 2 tablespoons;
Dark ground pepper: to taste.
Ingredients
Potatoes – 350 g
Onions – 70 g
White cabbage – 200 g
Frozen peas – 90 g
Tomato paste – 10 g
Vegetable oil – 40 g
Butter – 30 g
Ground pepper - to taste
Ingredients
Eggplants – 2 pcs.
White cabbage – 80 g
Onions – 1 pc.
Chili pepper – 5 g
Soy sauce – 2 tbsp.
Sunflower oil – 4 tbsp.
Spices for stewing vegetables – 0.5 tsp.
Ingredients
Green tomatoes – 4 pcs.
Fresh champignons – 100 g
Onions – 1 pc.
Bell pepper – 2 pcs.
Hot pepper – 0.5 pcs.
Garlic – 2 cloves
Sunflower oil – 4 tbsp.
Salt, pepper - to taste
Sugar - to taste
Ingredients
Cauliflower – 500 g
Broccoli – 500 g
Green beans – 75 g
Fresh green peas – 75 g
Sweet bell pepper – 30 g
Butter – 50 g
Vegetable oil – 3 tbsp.
Egg yolk – 1 pc.
Salt, seasonings - to taste
Ingredients
Eggplants – 400 g
Onions – 350 g
Tomatoes – 400 g
Bell pepper – 400 g
Sunflower oil – 60 ml
Ingredients
Bell pepper – 1 pc.
Onions – 1 pc.
Vegetable oil – 3-4 tbsp.
Salt, pepper - to taste
Ingredients
Bell pepper – 2 pcs.
Tomato – 8 pcs. (average)
Bay leaf – 1 pc.
Vegetable oil - for frying
Garlic - to taste
Salt, pepper - to taste
Ingredients
Carrots – 1 pc. (small)
Bell pepper – 1 pc.
Garlic – 1-2 cloves
Provençal herbs – 0.5 tsp.
Ground dark pepper - to taste
Olive oil – 2-3 tbsp.
Ingredients
Eggplants – 700 g
Onion – 1 head
Garlic – 1-2 cloves
Table salt (large) - to taste
Bell pepper – 200 g
Tomatoes – 200 g
Vegetable oil - to taste
Parsley - to taste
Ingredients
Eggplant – 450 g
Onions – 250 g
Bell pepper – 400 g
Garlic – 1-2 medium cloves or to taste
Mixed peppers - to taste
Vegetable oil – 3-4 tbsp.
Bowl size – 4 liters
Ingredients
Eggplants – 2-3 pcs.
Bell pepper – 1 pc.
Tomatoes (small) – 2 pcs.
Onion – 1 head
Garlic - to taste
Butter – 50 g
Table salt - to taste
Curly parsley – for serving
Ingredients
Patissons – 600 g
Sweet pepper – 1 pc.
Onions – 1 pc.
Garlic – 1-2 cloves
Tomato paste – 1 tbsp.
Vegetable oil – 50 ml
Salt, pepper - to taste
Ingredients
Onion – 1 pc.
Bell pepper – 1 pc.
Vegetable oil – 2 tbsp.
Ingredients
Green beans – 250 g
Garlic – 1-2 medium cloves.
Basil – 10 g or to taste
Vegetable oil – 3-4 tbsp.
Lemon zest – 1 tsp. or to taste
Lemon juice – 0.5 tbsp. or to taste
Ingredients
Onions – 1 pc.
Bell pepper – 0.5 pcs.
Garlic – 2 cloves
Canned corn – 200 g
Broccoli – 500 g
Zucchini – 0.5-1 pcs.
Olive oil – 3 tbsp.
Herbes de Provence - a pinch
Salt, pepper - to taste
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Vegetable sauté: recipe, ingredients, manufacturing secrets
There is often a moment when you are tired of classic and ordinary dishes and want to cook something exciting and tasty. But what stops us is that similar foods are not always healthy. If you want to amuse your household with a new dish, then you should try vegetable sauté. The recipe for this dish is immediately simple and does not require any special abilities.
What is this anyway?
Vegetable sauté is a mixture of goods fried over high heat, but in a small amount of vegetable oil. To prepare such a dish, you can also use meat, fish and minced meat. Fried foods are served with a large amount of sauce.
There are a lot of options for making vegetable sauté. Any recipe is distinguished by its originality. But in general, the manufacturing process does not take much time. The dish got its name from the French word sauter. Translated as “bounce”. And this is not by chance. This unusual name appeared due to the fact that during the manufacturing process the products bounce very much on hot surfaces. As a result, the components are turned over and mixed.
According to the rules, vegetable sauté is prepared in a saucepan. But to make it, you can use a frying pan with thick walls. The end result is a wonderful dish in which the ingredients are covered with a neat crust. If necessary, you can create a vegetable sauté in the oven.
Zucchini and eggplant recipe
This vegetable sauté recipe is considered the most popular. To make the dish you will need:
- eggplant – 300 g;
- zucchini – 300 g;
- zucchini – 300 g;
- tomatoes – 200 g;
- bell pepper – 100 g;
- carrots – 2 pcs.;
- onion – 2 heads;
- pepper, salt, dill, parsley;
- garlic - to taste.
Preparation of goods
To prepare a vegetable sauté from eggplants and zucchini, you need to prepare the ingredients. To do this, thoroughly wash the ingredients. Peel the carrots. Cut it into thin half rings. Also peel the zucchini, eggplant and zucchini. Cut them into half rings or small cubes. The main thing is that the pieces are not very thick and large.
Peel the onion. Cut it into rings. Literally chop the tomatoes and peppers in the same way. Once the ingredients are prepared, you can start preparing the dish.
Manufacturing step
Place the pan on the fire and heat it well. Pour a small amount of vegetable-based oil into the container. Add chopped carrots here and fry them. This step takes no more than 8 minutes. At the same time, be sure to stir the carrots. Otherwise, it will burn.
Place the roasted carrots in a colander lined with a cardboard towel. This will remove excess vegetable oil. Leave the carrots for a couple of minutes.
Fry eggplants, zucchini and zucchini literally the same way. Vegetables should drain after cooking. Otherwise, the dish will turn out greasy. It takes approximately 10 minutes to fry zucchini, eggplant and zucchini. After this, fry the tomatoes, bell peppers, and onions. Thermal processing of these components must last no more than 6 minutes.
Final step
If desired, you can prepare a vegetable sauté with mushrooms. But not many people will like this version of the dish. Place the fried vegetables in a large saucepan. Finally, add tomatoes, finely chopped herbs, salt and the required amount of spices to the container.
As for garlic, you should not fry it separately. It is better to add it during the heat treatment of tomatoes. Garlic can also be added raw to the dish at the final step. Mix all ingredients thoroughly in a common container. The vegetable sauté is ready and can be served.
Recipe for sautéing peppers and eggplants in the oven
Vegetable sauté with eggplant is one of our favorite dishes. To make it you will need:
- eggplant – 2 pcs.;
- sweet bell peppers – 2 pcs.;
- medium-sized tomatoes – 2 pcs.;
- carrots – 2 pcs.;
- snow-white onion – 2 heads;
- garlic - to taste;
- salt, spices, herbs;
- vinegar, vegetable oil.
Where to start
To create a delicious vegetable sauté, you need to cook the ingredients perfectly. To completely peel the eggplants, cut them into rings no more than 1 centimeter wide and rub any piece with salt. Leave the vegetables in this form for at least 10 minutes.
Then peel the skins off the tomatoes. To do this, make a cross-shaped cut on the top of each tomato and lower it into boiling water for a few seconds. Cool the tomatoes in cool water and simply remove the skins. After this, cut the tomatoes into 6 parts.
Peel the bell pepper from the stalk, seeds and core. Also cut it into 6 parts. Peel the carrots and wash. Grind it into medium-sized longitudinal bars.
Heat treatment
Fry the tomato, eggplant and pepper slices separately in a frying pan at the highest temperature. However, you should not add a huge amount of vegetable oil. Place the fried vegetables on a baking sheet and place in the oven. Bake the ingredients at 180˚C.
Heat the frying pan well and pour a little oil made from olives into it. Place chopped onions and carrots in a container. Fry the food until golden brown. Reduce heat to low. Pour a tablespoon of vinegar into the mixture of carrots and onions, add a tablespoon of sugar and simmer everything slightly. Finally, pour the contents of the frying pan onto the baking sheet with the main ingredients and distribute moderately. Add clean and chopped garlic to this.
Place the sauteed vegetables back into the oven and leave for 50 minutes without lowering the temperature. When the dish is ready, garnish it with chopped herbs and garlic.
Sauté with green peas
To make a vegetable sauté with peas you will need:
- sweet pepper – 1 pod;
- carrots – 1 pc.;
- zucchini – 200 g;
- green peas – 100 g;
- cherry tomatoes – 100 g;
- onion – 1 head;
- garlic – 1 clove;
- vegetable oil;
- pepper, salt.
Manufacturing process
Peel the carrots. Wash it well. Remove the stem, seeds and core from the pepper. Cut the ingredients into strips. Chop the zucchini into thin half rings. Heat a saucepan and pour vegetable oil into it. Place cooked vegetables in a container: zucchini, peppers, carrots. Add here the previously peeled and cut into half rings onions.
Fry all ingredients thoroughly for 2 minutes over high heat. While doing this, shake the saucepan from time to time. Otherwise, the components will begin to burn. After the designated time, add green peas to the vegetables. Fry the mixture for another two minutes. Then add chopped garlic, spices and salt to the sauté.
Cut the cherry tomatoes into two parts. Add them to the container with the vegetable mixture. Shake the contents of the saucepan a couple of times and fry the food for 3 minutes. The vegetable sauté is ready. You can serve the dish to the table.
At the end
Vegetable saute is a unique dish that can be prepared from various products. This food is perfectly suitable for vegetable eaters. After all, such a dish can only consist of components of plant origin. If desired, the composition can be varied by adding new ingredients.
For those who prefer the most satisfying food, you can prepare a sauté with meat or fish. But the dish made from vegetables is not only tasty, but also healthy and low in calories. And this is especially important for those who lead a healthy lifestyle and look after their own figure, but at the same time love delicious food.
Vegetable sauté: what exactly is it, how does it differ from stew, how to cook it in a frying pan and in the oven
Recently, the concepts of “stew” and “sauté” are increasingly being combined, believing that they are one and the same thing. But this is not so, because there are quite a lot of differences between sauté and stew. For example, in a sauté, like in a stew, no water is added, vegetables are not mixed during the manufacturing process, etc.
In this article we will tell you what a sauté is, look at the main differences in the process of making a sauté from a stew, and focus on how to properly cook a sauté in a frying pan and in the oven.
What is sauté?
Saute – literally translated from French as “toss, bounce”. Absolutely, sauté is the general name for dishes prepared using a certain technique (French: Sautéing), which consists of short-term frying with a small amount of fat.
The development of making a sauté is that the dish itself is prepared in a high frying pan - a sauté pan, where the vegetables are fried over high heat, separately, not mixed or even turned over, but tossed by an experienced cook. This is done so that the vegetables retain their integrity, all their juices, and the dish itself looks more aesthetically pleasing than mixed.
The main differences between making sauté and stew
Let's try to list the main differences between making sauté and stew:
- Let us repeat again that the main difference is that during the manufacturing process the vegetables are not mixed (as in a stew), but tossed in a saucepan. In the latter case (if this doesn’t work out for you), you can carefully turn the vegetables over with a spatula, but this must be done personally, we turn over any piece separately;
- The sauté is stirred only once - before serving. Stew can be stirred more than once during the manufacturing process;
- the ingredients in the sauté are not salted during the frying process;
- Any product in a honeycomb is fried separately from the other, which makes the manufacturing process the longest and most thorough. Unlike sauté, the ingredients in a stew are stewed all together in one container;
- During the process of making a sauté, adding boiling water or broth is not allowed, but in a stew we can completely add these ingredients and stew the vegetables;
- in a sauté, the softest ingredients (tomatoes, eggplants) are fried in one layer; in a stew, we can fry vegetables in larger quantities, because they can be stirred;
- ingredients for sauté are cut larger than for stew;
- when making sauté, a small amount of spices and herbs is used - only ground dark pepper and bay leaf; when making stews, the quantity and set of spices can be varied to suit your taste;
- the sauté is fried without a lid, otherwise the result will not be frying, but stewing, which is just more suitable for stew;
- Before serving, the sauté is cooled for several hours in the refrigerator; the stew is most often served warm.
How to properly prepare sautéed vegetables?
Let's figure out how to properly prepare a sauté? Below we will look at two options for making sauteed vegetables - in a frying pan and in the oven.
Ingredients needed to make vegetable sauté
To make sauteed vegetables we will need:
- eggplant – 1 pc.;
- carrots – 1 pc.;
- tomatoes – 3 pcs.;
- sweet pepper – 2 pcs.;
- bay leaf – 2 pcs.;
- vegetable oil - for frying;
- ground dark pepper - to taste;
- salt - to taste.
In the traditional version of sautéing, fried onions are also used, but I don’t add them because I don’t like them. If you wish, you can add onions (2 pieces) to this recipe.
How to cook vegetable sauté in a frying pan?
So, let's prepare a vegetable sauté in a frying pan :
1. Wash the eggplant and cut it into rings about half a centimeter wide.
2. Fry the eggplant over high heat in a saucepan or simply in a high frying pan for several minutes on each side. During the frying process, carefully turn each eggplant circle over separately, and then place the eggplant circles on paper napkins to absorb excess vegetable oil.
3. Cut the tomatoes into slices and fry them in vegetable oil for a couple of minutes on each side.
4. Cut the carrots into circles (not very thin!) and fry for 2-3 minutes on each side, not forgetting to add a bay leaf to the carrots.
5. Carefully cut out the middle of the sweet pepper and clean out the seeds, cut the pepper into rings and fry it in vegetable oil for 2-3 minutes.
6. Now we are “assembling” our saute to bring it to readiness. Pour a little vegetable oil and lay out carrots as the first layer, and then peppers, eggplants and tomatoes. Salt and pepper any layer to taste.
7. Place the vegetables on low heat for 20-25 minutes. Vegetables release juice and the sauté is cooked in its juice.
8. After cooling, we place a plate on the saute that is suitable for the diameter of the frying pan, and carefully turn our sauté onto the plate. This is done in order to lay out the sauté without stirring it.
9. Place the cooled saute in the refrigerator for at least a few hours.
10. Carefully mix the finished saute and place on plates. Bon appetit!
Bake vegetable sauté in the oven
Now let's prepare the vegetable sauté in the oven:
1. The first part of making a saute, combined with frying vegetables, is, in principle, no different from the recipe presented above. So, let’s briefly repeat: first, cut the eggplant into rings of medium thickness and fry it in a saucepan over high heat. We turn each eggplant circle over separately and later transfer the eggplant onto paper napkins.
2. Cut the tomatoes into slices. To prevent them from falling apart, it is better to take the hardest varieties (for example, cream). Fry them for 2-3 minutes in vegetable oil. Don’t forget that we place any fried ingredient on a separate plate.
3. Cut the carrots into circles, place them in a frying pan, add a bay leaf and fry for 2-3 minutes on each side.
4. Cut the sweet pepper into rings or half rings and fry it in vegetable oil for a few minutes.
5. Now we take out a deep glass container for the oven; it is more convenient to cook in a heat-resistant glass pan with a lid. Place tomatoes as the bottom layer. Salt and pepper to taste.
6. Subsequent layers are peppers, eggplants and carrots. Don't forget to season each layer with salt and pepper.
7. Cover the container (pan) with a lid and place in the oven at 100 degrees for 20 minutes.
8. Turn off the oven, but do not open the door, leave to cool and evaporate for several hours.
9. Then we take a second container of the same diameter and carefully turn our saute over so that it “shifts” into another container. This is necessary so that the juice that remains at the bottom also saturates the upper layers of the sauté.
10. Do not stir the saute yet, cover with a lid and put in the refrigerator for several hours.
11. Before placing the sauté on plates, carefully mix it with a spatula. Our sauté is ready!
I am sure that you will find time and pamper your loved ones with a juicy and tasty sauté! Moreover, it can be prepared for both an ordinary and a formal table!
What is sauté: cooking at home
What is sauté: we understand and cook at home
The wonderful word “sauté” came to us from the French language; in literal translation it means “to jump”, but is used in the sense of “fry in a small amount of oil”. It’s curious why the dish was christened with such an unusual word and what exactly is a sauté? The fact is that for sauteing, vegetables, meat, fish and mushrooms are fried over high heat, and so that they do not burn, they need to be stirred and shaken often. As a result, the food does not lie in the pan, but constantly “bounces”. This dish is prepared in a cauldron, a saucepan or any thick-walled frying pan; if everything is done correctly, the vegetables will become very beautiful, rosy, with an appetizing crust. Sauté in the oven comes out fragrant and rich, and in a slow cooker you can speed up the production process and do without constant stirring. From time to time, vegetables are fried or stewed together, as there are various recipes for this dish. Now we will talk about how to prepare sauté and what secrets professional chefs have to make this dish especially tasty.
Homemade sauté of zucchini and eggplant: subtleties of production
This is the most popular type of saute in the autumn season, when zucchini, eggplant and zucchini ripen. To make the dish you will need 3 medium-sized eggplants, 1 large zucchini, 2-3 small zucchini, 2 medium-sized carrots, 3-5 bell peppers (the more, the tastier), 2-4 tomatoes, 2 onions, a clove of garlic and any seasonings . We wash all the vegetables well, peel the carrots, eggplants, zucchini and zucchini, and cut them into small pieces. Cut onions, peppers and tomatoes into rings.
As already mentioned, vegetables are fried in a hot frying pan in a small amount of vegetable oil, but they need to be fried one at a time, without combining. This is a fundamental point in the art of sauté making, because each product requires different roasting times; To ensure that all the vegetables remain whole, you should not cook them together. While frying, stir the ingredients constantly so that they cook moderately.
First, fry the carrots for 8 minutes, then 9–10 minutes for eggplants, zucchini and zucchini, 5–6 minutes for tomatoes, peppers and onions. Some housewives first fry the onion until amber in color, and only later all the other vegetables, believing that in this case the sauté acquires a special taste and smell. Place each batch of fried vegetables in a sieve or colander on paper towels, removing excess fat. Mix the vegetables together, add finely chopped garlic, salt and serve the dish. Garlic is added from time to time when frying tomatoes - in this case, the taste of the sauté will be a little softer and more delicate.
You can fry the vegetables until half cooked, and then place them on a baking sheet and bake in the oven for 50 minutes.
How to easily peel eggplants and tomatoes
Everyone knows how difficult it is to peel tomatoes, and for sautéing it is best to remove it, since sometimes the skin becomes hard and spoils the pleasant memory of the dish. We make a cross-shaped cut on the top of each tomato, put it in boiling water for a few seconds, pour it over with cool water and simply remove the skin.
We cut the eggplants into rings 1 cm wide, rub them with salt and leave for 20 minutes - this not only helps to simply release the pulp from the skin, but also gives them an extraordinary piquancy and richness.
How to create a savory chicken and mushroom sauté
This simple and tasty appetizer is prepared quickly and is a suitable dish if you want to prepare a satisfying and healthy meal. You will need a chicken breast and one piece of vegetables each - zucchini, carrots, bell pepper and tomato, as well as 200 g of all mushrooms.
In this recipe, all products are prepared not separately, but together. First, fry the pieces of chicken, then add the carrots cut into cubes, and after 5 minutes put the mushrooms in the frying pan. Then the order of adding ingredients is as follows: zucchini cut into rings, tomato chopped in a blender, bell pepper cut into half rings, onion rings and any spices. At the very end, pour a little water into the honeycomb and simmer for 10 minutes. The time between adding various vegetables is 5–10 minutes. Rice, pasta or potatoes are served as a side dish for the sauté. Try it - it's very tasty!
Sauteed cod: a generous and necessary appetizer
Sautéed fish is a real delicacy and is easy to prepare. We cut up cod weighing 800 g, cut it into pieces and fry in vegetable oil until golden brown. Fry 2 onions and 2 cloves of garlic together, add tomato paste, simmer and pour this fragrant sauce over the fish. Sprinkle 2 tbsp sauté on top. l. grated cheese, mix. Fish can be stewed with carrots, celery and other vegetables, or baked in broth with cloves and parsley. Everyone will love sauteed trout, salmon or salmon - this dish can be prepared with various vegetables and served with a snow-white wine sauce with lemon and spices.
Sauteed red cabbage: minimum goods - maximum usefulness
There is nothing simpler than cabbage sauté. Cook this dish at least once and it will become a regular side dish in your daily diet. Cut 1 onion into thin half rings and fry it until golden brown in a saucepan with vegetable oil. Finely chop the cabbage, knead it with your hands, mix it with the browned onion and fry, stirring constantly, for 5 minutes. Next, add 2 tbsp to the saucepan. l. sugar, ¼ cup vinegar and simmer, a little later season the cabbage with 1 tsp. mustard seeds, salt and pepper, continuing to simmer until soft. Decorate the finished cabbage sauté with fresh herb leaves and serve with meat or fish.
Vegetable sauté with seafood and sausages: spicy and original
Sausages and shrimp are an unexpected combination, right? Let's try to prepare this delicious and satisfying sauté, which can feed a huge family. Fry 230 g of homemade sausage, cut into pieces, until it is browned, add 2 cups of chopped onion, 1 cup of finely chopped celery stalk and 1 cup of chopped bell pepper to the saucepan. After 5 minutes, mix the vegetables with 2 tsp. crushed garlic and ½ kg of peeled boiled shrimp. Let the sauté fry slightly (don’t forget to stir it), then pour in 4 cups of diced tomatoes, with the skin removed, and 2 cups of boiled rice. Season the sauté with 1–2 tsp. Tabasco sauce and enjoy the unique taste.
Pork sauté with cherries: delicious exotica
Cherry perfectly complements meat, in general, like all fruits, and the taste of the sauté only benefits from this. Try to prepare this unusual dish, which will diversify your family’s diet and is suitable for Sunday lunch or a festive table.
Fry 2 onions, cut into rings, in olive oil, at this time cut 800 g of fresh pork into cubes, not very finely. Place the prepared onion in a bowl and cook the meat in a frying pan, browning it until golden brown. Add 100 ml of reddish vinegar to the pork, 1 tbsp. l. honey, salt and pepper to taste and simmer until the liquid is reduced by 2 times. Add 150 ml of water to the saucepan and continue cooking until the meat becomes tender, and then put 200 g of defrosted cherries in the saucepan, heat it up and invite everyone to the table. This dish looks bright and beautiful, and the taste will not disappoint you. You can serve sautéed pork with fresh vegetables or scalded spritz.
Cooking sauté with spices from “Eat at Home”
Sauté is usually served in a deep bowl, garnished with herbs and lemon slices. This dish is both an independent appetizer and a side dish, depending on what is included in its composition. And as you have already seen, sauté is prepared from various goods, so the dish on duty for any day will simply become a specialty. At home, you can experiment with sauté: add different vegetables, seasonings and your favorite spices, for example from the branded online store “Eat at Home”. Be creative and fantasize, share your successful finds with us!