Vegetable caviar can be served on a festive or everyday table as an appetizer or as a side dish for meat dishes. Delicious hot and cold.
A very healthy and tasty dish that can be prepared very quickly and even preserved for the winter. You can take any seasonal vegetables, today I have an option with eggplant, zucchini, tomatoes, peppers, onions, carrots and garlic. When the crop pampers with its abundance, I often cook such caviar. I definitely recommend you to cook vegetable caviar, I'm sure you will like the result!
Purpose: Lunch / Dinner / Inexpensive
Main ingredient: Vegetables
Diet: Lean meals / Vegetarian food
- Zucchini - 1 Piece
- Eggplant - 1 Piece
- Carrots - 1 Piece
- Onion - 1 Piece
- Sweet pepper - 2 pieces
- Tomatoes - 2 Pieces
- Garlic - 2-3 Cloves
- Vegetable oil - 5 Tbsp. spoons
- Salt - To taste
- Ground black pepper - To taste
- Paprika - To taste
- Provencal Herbs - To taste
- Greens - To taste
How to cook "Vegetable caviar"
Prepare all ingredients. Cut all vegetables into approximately equal cubes. First, cut the eggplant, fry it, stirring occasionally until tender and transfer it to a plate for now. Then fry the onion in the same pan until soft. Add the carrots and cook everything together for about 3-5 minutes. Add the courgette. If the zucchini is overripe, then first remove the skin and remove the seeds before cutting. We continue to cook for 5 minutes. Add bell pepper and fry vegetables for a couple of minutes.