Baked vegetables stew
Vegetable salad for the winter, or stew from baked vegetables, you can cook in the oven on a baking sheet. Agree, it’s convenient to cut vegetables, put them in the oven and go about your business. After about an hour, everything is ready, you just have to pack the finished salad in jars.
Vegetables prepared according to this recipe can be served as an independent dish or as a side dish for meat. A vegetable snack will always be popular, and especially in the long winter, when it is pleasant to open a jar of fragrant stew that resembles summer.
- Time for preparing: 1 hour 40 minutes
- Amount: 2 l
Ingredients for stews of vegetables baked on a baking sheet
- 1 kg of zucchini;
- 1 kg of carrots;
- 700 g eggplant;
- 500 g of onion;
- 500 g of bell pepper;
- 300 g of tomatoes;
- 1 head of garlic;
- 3 chili peppers;
- 200 g of stem celery;
- olive oil (for baking vegetables and coating with a layer after filling the cans);
- 20 g of salt;
- 40 g of sugar;
- 10 g of ground paprika.
The method of preparation of stew from vegetables baked on a baking sheet
Soak the carrots in cold water to make it easier to wash off the dirt. Then we clean and three on a coarse grater, instead of it you can take a grater for Korean carrots or cut carrots into thin strips.
Zucchini peel and sunflower seeds. The dense part of the pulp is cut into pieces with a thickness of 1.5-2 centimeters.
We cut eggplants in the same way as zucchini. Ripe eggplants with smooth, blue and elastic peel are suitable for harvesting.
Finely chop the onions, the salad will be tastier if you use semisweet or sweet onions.
Cut the tails of sweet pepper, remove the seeds, rinse under the tap. Cut the peppers into thin strips.
Cut chili peppers into rings. I added green pepper, it is not so sharp. Add red, burning chili carefully, first taste, sometimes one pod is enough for so many products.
We clear the head of garlic from the husk, add the whole cloves of garlic, you do not need to cut them.
We cut red tomatoes arbitrarily, it is important to cut the stem, this part of the tomatoes should not get into the stew!
Cut celery stalks into cubes.
We heat the oven to a temperature of 180 degrees Celsius. Take a large baking sheet, spread all the crushed products on it, sprinkle with sugar and salt, pour over olive oil, add ground sweet paprika to enhance the aroma. We mix the ingredients with our hands and send the pan to the preheated oven.
Bake for about 1 hour. Since the heat in the oven is not distributed equally, every 20 minutes I advise you to carefully mix the contents of the pan.
In a weak solution of baking soda, wash the lids and jars, dry in the oven, turning the neck down (temperature 110 degrees).
We fill the heated jars with hot vegetables, pour a thin strip of olive oil on top.
We put the jars in a pan with hot water, bring to a boil, sterilize for 15 minutes jars with a capacity of 500 g and 25 minutes with a capacity of 1 liter.
Twist the finished canned food tightly, cool at room temperature.
Store in a cold cellar.