Vegetable sauté with honey in a multicooker
Vegetable sauté is a very popular dish in the summer-autumn period. Each housewife prepares sauté in her own way, adding various vegetables and spices to it. I also have several favorite sauté options, one of which I want to share with you.
Vegetable sauté according to this recipe turns out very tasty and aromatic, moderately sweet due to the addition of honey to the recipe. Following the principles of sauté preparation, vegetables must be fried separately in a frying pan or in a multicooker bowl, and then combined and stewed together until done. Thanks to this, the sauté turns out especially juicy and tender.
If desired, such sauté can be prepared for the winter. In this case, at the end of cooking, add 80 ml of 9% table vinegar to the vegetables, place the sauté in sterilized glass jars and roll up using a machine.
Ingredients for cooking vegetable sauté with honey in a multicooker:
Print
Ingredients:
Eggplants – 2 pcs.
Zucchini – 3 pcs.
Bell pepper – 2 pcs.
Hot pepper – 1 pc.
Onions – 2 pcs.
Garlic – 5 cloves.
Tomatoes – 300 g.
Honey – 50 g.
Vegetable oil – 100 ml.
Salt – 1 tsp.
Ground black pepper – 0.25 tsp.
Ground coriander – 0.25 tsp.
Dill and parsley – 1 bunch.
Recipe for cooking vegetable sauté with honey in a multicooker
Step-by-step instructions:
1. Peel the onion, cut into medium-sized cubes. Peel the garlic cloves, cut into thin slices. In a deep frying pan, combine 50 ml of vegetable oil and honey. When the mixture begins to caramelize, put the chopped vegetables in the pan.
2. Stir occasionally, sauté the onion with garlic over medium heat until golden brown. Using a slotted spoon, transfer the fried vegetables to the multicooker bowl or deep saucepan.
3. Wash the bell pepper, cut in half, remove the seed box. Cut the vegetables into medium-sized cubes. To make the sauté look appetizing, I used vegetables of different colors. Fry the bell pepper in the remaining vegetable oil until lightly golden. Transfer the vegetables to the onion and garlic.
4. Wash the zucchini, cut into medium cubes, fry in a frying pan until soft. Add the vegetables to the multicooker bowl.
5. Wash the eggplants, cut off the ends. Cut the vegetables into cubes, like the other ingredients. Place the eggplants in a frying pan with the remaining vegetable oil. Stir-fry the vegetables over medium heat until golden brown and add to the rest of the vegetables.
6. Gently mix the fried vegetables.
7. Wash the tomatoes, cut them in half, remove the stalk. Grind the tomatoes into a homogeneous puree using a blender or a meat grinder with a fine grate. Add thick tomato puree to the sauté.
8. Add a pod of hot pepper for spiciness. Add salt, finely chopped herbs and spices for flavor. Mix the ingredients thoroughly. Cook the vegetable sauté on the “Stewing” program for 40 minutes.
The aromatic and very tasty vegetable sauté can be served hot or pre-cooled in the refrigerator.
Bon appetit!
Please note:
Zucchini caviar for the winter without sterilization
