Vegetables are the largest supplier of vitamins and nutrients for our body. However, it should be borne in mind that in order to preserve all the nutrients in vegetables, you need to subject them to minimal heat treatment. You can include any of your favorite vegetables in your grilled vegetable dish. Pay special attention to the spices and herbs used in the dish, as they give the aroma and unique taste. Garlic and chili peppers will add spice.
It is necessary
-
- 3-4 medium potatoes
- 2 eggplants
- 2 zucchini
- 1 bell pepper
- 1 onion
- 3-4 tomatoes
- 1 carrot
- 4 cloves of garlic
- ½ teaspoon chili powder
- 1 teaspoon curry
- 1 tbsp. a spoonful of dried basil
- 4-5 st. tablespoons of olive oil
- salt
Instructions
Step 1
Cut the eggplants into slices and sprinkle with salt. Leave for 15 minutes so that the eggplants give juice, and the bitterness will come out along with the juice. Then fold the eggplants into a sieve and rinse with cold water. Good eggplants should have a regular elongated shape, shiny, dark purple skin without damage, juicy, without voids and seeds, flesh and a protruding stalk.
Step 2
Peel and cut the carrots and onions into small cubes. The brighter the color of the carrot, the better - a rich orange vegetable has much more carotene than a pale one.
Step 3
Remove the stalk of bell peppers, peel off the seeds, rinse with cold water and cut into cubes. By the degree of usefulness - red pepper is the most useful, rich in vitamins and macro- and microelements. Yellow pepper in terms of usefulness is in second place, in the last are green fruits.
Step 4
Peel and cut the potatoes into eggplant-sized cubes. Heat oil in a skillet and add potatoes. Fry the potatoes over medium heat for 3-5 minutes. Then add carrots, onions, bell peppers and fry together with potatoes for another 2-3 minutes.
Step 5
Cut the zucchini into slices the same size as the eggplant and potatoes. Zucchini can be substituted with zucchini, but in this case, peel off the rind from the zucchini before use. Choose light green zucchini, small fruits up to 6 cm in diameter and 15-16 cm long. The larger the specimen, the more hard seeds it contains, the rougher the skin and fewer nutrients.
Step 6
Cut the tomatoes into slices and add to the vegetables. When buying tomatoes, do not forget to smell them - ripe and good tomatoes have a strong tomato flavor. In addition, the redder and richer the color of the tomato, the tastier it is. Naturally, you should not be guided by the scarlet color if you purchase yellow or pink varieties. But in any case, pay attention to the intensity of the shade, the absence of cracks and rot.
Step 7
Add prepared eggplants, tomatoes and zucchini to the fried vegetables. Reduce heat and sauté vegetables for another 10-15 minutes.
Step 8
Peel the garlic and pass through a press. Add garlic, pepper, curry, basil to vegetables and salt. Stir well, cover and cook for 5-7 minutes.
Step 9
Ready-made vegetables can be served as an independent dish or as a side dish for meat or fish.
