Caloric content: Not specified
Cooking time: Not specified

Salad of eggplant, zucchini, pepper and tomatoes for the winter deserves attention due to the unusual taste... The combination of vegetables gives ready meal unique taste, it turns out amazing, and it will take a little time to cook. There are many recipes for this vegetable mix, and each of them has something special. I also often cook this.

- carrots - 2 pcs.;
- eggplant - 3 pcs.;
- zucchini - 1 pc.;
- pepper - 2 pcs.;
- dill - 1 bunch;
- tomatoes - 2 pcs.;
- garlic - 2 cloves;
- greens - 100 gr.;
- salt - to taste;
- vinegar - 100 ml.;
- sunflower oil - for frying;
- sugar - 1 tablespoon

Step by step recipe with photo:

The first step is to prepare all the vegetables you need. Take carrots, zucchini, eggplant, tomato, pepper - and everything is thoroughly washed.
Eggplant should be peeled and cut into long strips.




The zucchini is also peeled and cut into strips.




We put the pan on the stove, pour in the sunflower oil and pour the chopped eggplants into it. They need to be fried. Then put on a plate.




Then you need to take the pepper, peel it from the seeds and cut it into small strips.

Zucchini should also be fried in a pan until tender.




After that, the zucchini should be put in a plate with the eggplant. See how to make it so delicious.




Prepared peppers are also fried in a pan in sunflower oil.






Put the fried peppers on a plate with all the vegetables.




Carrots are taken, peeled, washed and chopped on a grater designed for korean carrots... After that, you need to fry it in a pan and put it on a plate with vegetables.




It was the turn of the greenery. It needs to be washed, chopped finely, and poured over the vegetables.




Then you need to take the tomatoes and cut them into small pieces. Then they should also be added to all prepared ingredients. Try to cook delicious.






All vegetables are ready, you need to add salt, sugar, vinegar, chopped garlic to them.




Everything is thoroughly mixed and laid out in a saucepan. Bring the appetizer to a boil and then simmer for 15 minutes.




Stewed vegetables can be sorted into jars. For this, jars and lids must first be prepared, washed and sterilized.




Salad of eggplant, zucchini, pepper and tomatoes for the winter should be carefully laid out in jars and sterilized within 15 minutes after boiling.






Banks are screwed with a lid, for reliability they need to be turned upside down and allowed to stand for 24 hours.




The salad is ready, now you can enjoy it on long winter evenings. This recipe will be able to win the love of many gourmets. Each housewife has several similar recipes in stock with which she can pamper the whole family. One of my favorites is

Ingredients:

- zucchini - 300 gr.;
- eggplant - 300 gr.;
- carrots - 150 gr.;
- onions - 100 gr.;
- Bell pepper- 150 gr.;
- tomatoes - 400 gr.;
- sugar - 1 tbsp. l .;
- salt - to taste;
- vinegar 9% - 1.5 tbsp. l .;
- vegetable oil - 4 tbsp. l .;
- garlic - 3-4 large teeth;
- ground chili pepper - 1/3 tsp;
- ground black pepper - 0.5 tsp.



We clean the zucchini from the skin, do not cut it off the eggplant. Cut the zucchini into small cubes. Cut the eggplants into segments or medium cubes (they are boiled during the stewing process).

Remove the skin from the tomato by scalding the tomatoes with boiling water and then cooling them under cold water... Cut half into pieces of medium size. Grind the rest with a blender in mashed potatoes. Cut sweet peppers into strips.

Chop the carrots through a Korean or regular coarse grater. Cut the onions into half rings.

First, we send the zucchini to well-heated oil and lightly fry it, without bringing it to a blush.

Add the eggplants, then lay out the bell peppers. Mix vegetables with oil, leave to simmer for ten minutes, until the oil is absorbed.

Add carrot shavings, tomato slices and onions. We mix everything. Cover, simmer for ten minutes. Mix twice so that the vegetables evenly absorb the oil and do not burn out.

Fill in vegetable mix chopped tomatoes. Bring to a boil, add salt, sugar, spices. Cover tightly and leave to simmer over low heat for 40-45 minutes, until full readiness vegetables.

During this time, the zucchini should become soft and easy to knead when pressed with a spoon. Pour in the vinegar, rub the garlic through a fine grater. We heat the vegetable mixture for two to three minutes.

We lay out hot salad into prepared jars (we must sterilize containers, leave the lids in boiling water). Cover with lids, seal tightly. This one turns out to be very tasty too.




We wrap the salad jars in two or three layers of paper or newspaper, wrap them in warm clothes and let stand for one and a half to two days until they cool down. Then we put it for storage in the closet or basement. Successful blanks!

Zucchini salad and eggplant for the winter is a good idea for those who love vegetable dishes... For the salad according to our recipe, sterilization is not required, however, it will still take some time to prepare it.

We recommend preparing jars with lids for storing our canned food in advance. They need to be washed and sterilized well. You can take any vegetables, not necessarily young ones, including large, overripe zucchini that will need to be freed from seeds. Large vegetables you can also take on. We don't use spoiled vegetables, of course. So what do we need?

Zucchini salad and eggplant for the winter ingredients

• Eggplant - 1 kilogram;
• Zucchini - 1 kilogram;
• Carrots - 300 grams;
• Onions - 300 grams;
• Bulgarian pepper - 200 grams;
• Tomatoes - 200 grams;
• Odorless vegetable oil - 150 milliliters;
• Salt (not iodized) - 3 tablespoons;
• Granulated sugar - 3 tablespoons;
• Table vinegar (9%) - 3 tablespoons;
• Spices: allspice peas, garlic and Bay leaf- taste.

Zucchini salad and eggplant for the winter cooking

After the vegetables are well washed, start cutting. Peel the zucchini and cut into small cubes. Cut the eggplants into smaller cubes; you do not need to remove the peel. For chopping carrots, a grater, onion and tomatoes are suitable - cut in half rings, bell pepper- straws.

We choose a volumetric dish, pour vegetable oil into it and put it on fire. Then the vegetable mixture, adding salt, sugar, garlic, pepper and bay leaf, is sent to a container and simmer for 1 hour. During this time, it is advisable to mix the vegetables once or twice, very gently using a wooden spatula.

Hello dear readers of the site, I hasten to present you another masterpiece of dietary cuisine. Many people like eggplant and pepper salad, it is especially relevant during the period of late summer and early September. Eggplants and peppers are juicy, fresh, and inexpensive at this time of year.
I want to remind you that on our site there are many delicious recipes with these vegetables, they are easy to prepare, but extremely tasty and healthy for you and your figure.

Ingredients:

• Large bulgarian pepper - 2 PC.;
• Large eggplant - 1 PC.;
• Large zucchini - 1 PC.;
• Medium onion - 1 PC.;
• Salt to taste.
• You can add at will:
• Greens: dill, parsley, celery;
• Garlic - 1 clove;
• Black pepper to taste.
• For the marinade:
• Honey - 1 tea spoon;
• Apple cider vinegar or lemon juice - 3 Art. spoons;
• Water - 3 Art. spoons.
• For refueling to choose from:
• Vegetable oil - 1 Art. a spoon;
• Soy mayonnaise - 1 Art. a spoon.
• To grease the baking sheet:
• Vegetable oil - 1 Art. a spoon.

1. Rinse bell peppers, zucchini and eggplant and put on a greased sunflower oil baking sheet.
2. Bake in the oven for 20-30 minutes at t = 200 ° С.
3. We take the finished vegetables out of the oven and leave to cool.
4. While the vegetables are cooling, pickle the onions. Peel the onion, rinse and cut into half rings.
5. Pour the onion into a small bowl, add 1 teaspoon of honey and 3 tablespoons to it apple cider vinegar or lemon juice and 3 tablespoons of water. Stir and leave to marinate for 20-30 minutes.
6. When the vegetables have cooled, peel them, stalks and cut into length, except for the zucchini, we do not peel it, but simply cut it. The zucchini can be sliced ​​or sliced ​​into small strips lengthwise.
7. Mix all vegetables and add onions to them. Before adding the onion to the vegetables, drain the marinade.
8. If desired, you can add greens: parsley, dill or celery.
9. Salad can be made spicy by adding 1 clove of garlic and a pinch of black pepper.
10. Salt and season the salad with one spoon vegetable oil or soy mayonnaise.

Try to cook also

We pre-sterilize suitable cans and lids. We wash all vegetables thoroughly. We choose young zucchini, but peel off the skin in any case.

Cut the zucchini and eggplants into large cubes.

We put vegetables in a common bowl and fill with sunflower oil. Three peeled carrots on a grater and add to the same saucepan.

Add kitchen salt, based on your taste, and start stewing vegetables over low heat.

Simmer for at least 20 minutes, add the tomatoes cut into pieces.

Boil for another five minutes, then add three chopped garlic cloves and sugar.

We keep on fire for about seven more minutes. At the very end, pour in vinegar, mix and remove from heat.

Ready, hot appetizer pour into sterile, dry jars. Fill to the very top and twist with steamed caps. Leave the workpiece upside down until it has completely cooled.

To improve the effect, cover the jars with a warm blanket. We remove in a day ready salad from eggplant and zucchini for storage in the basement / closet.