Those who love vegetable salads will surely like Assorted Vegetables. A rich palette of bright colors makes this salad in a picturesque autumn, and the abundance of various vegetables - the most nutritious, healthy and very tasty!
It is necessary
- - onions - 150 g;
- - carrots - 300 g;
- - red bell pepper - 150 g;
- - green bell pepper - 150 g;
- - tomatoes - 300 g;
- - eggplant - 300 g;
- - cucumbers - 300 g;
- - garlic - 4 heads;
- - fresh cilantro - 0.5 bunch;
- - dill - 0.5 bunch;
- - vegetable oil - 100 ml;
- - vinegar 9% - 3 tbsp. l.;
- - sugar - 1 tsp;
- - salt to taste.
- - a thick-walled deep frying pan with a lid, a cauldron or a slow cooker.
Instructions
Step 1
Assorted Vegetables salad can be cooked anywhere - in a thick-walled pan, in a cauldron, as well as in a slow cooker. If you use a multicooker, then at the stage of roasting vegetables, the "Baking" mode is used, at the final stage - the "Stew" mode. The process of preparing salad in a frying pan and a cauldron is identical.
Step 2
Peel the onions and carrots. Rinse all vegetables well. Cut the onion into cubes, chop the carrots into strips. Peel the bell pepper from seeds, cut into large slices. Divide the tomatoes into eight parts. Cut the eggplants and cucumbers into cubes 3 cm long and 1 cm wide together with the peel. Peel the garlic and chop finely. Chop cilantro and dill greens.
Step 3
Heat a frying pan and pour vegetable oil into it. Once it's warmed up, place the onion in the pan and fry for 5 minutes.
Step 4
Add carrots, stir in onions and fry for 5 minutes over medium heat. Add the bell pepper wedges and sauté for 5 minutes. Put the tomatoes. Stir constantly, also fry for 5 minutes.
Step 5
Provided that we do not peel the skin from eggplants and cucumbers, the finished salad turns out to be very beautiful! After the tomatoes, add the eggplants and fry for 5 minutes.
Step 6
Finish with cucumbers, garlic, chopped cilantro and dill. Immediately pour in three tablespoons of vinegar 9%, add sugar and salt to taste. Mix everything together well.
Step 7
Pour in 100 ml of water for juiciness and reduce the temperature to a minimum. Simmer the salad, covered, for 15 minutes.
