Salad with eggplant, zucchini, pepper and tomato. Baked eggplant, zucchini and peppers salad

Zucchini and eggplant salad for the winter is a good idea for those who love vegetable dishes. For the salad according to our recipe, sterilization is not required, however, it will still take some time to prepare it.

We recommend preparing jars with lids for storing our canned food in advance. They need to be washed and sterilized well. You can take any vegetables, not necessarily young ones, including large, overripe zucchini that will need to be freed from seeds. Large vegetables can also be taken on. We don't use spoiled vegetables, of course. So what do we need?

Zucchini salad and eggplant for the winter ingredients

• Eggplant - 1 kilogram;
• Zucchini - 1 kilogram;
• Carrots - 300 grams;
• Onions - 300 grams;
• Bulgarian pepper - 200 grams;
• Tomatoes - 200 grams;
• Odorless vegetable oil - 150 milliliters;
• Salt (not iodized) - 3 tablespoons;
• Granulated sugar - 3 tablespoons;
• Table vinegar (9%) - 3 tablespoons;
• Spices: allspice-peas, garlic and bay leaves - to taste.

Zucchini salad and eggplant for the winter cooking

After the vegetables are well washed, start cutting. Peel the zucchini and cut into small cubes. Cut the eggplants into smaller cubes; you do not need to remove the peel. For chopping carrots, a grater, onions and tomatoes are suitable - cut into half rings, bell peppers - into strips.

We choose a volumetric dish, pour vegetable oil into it and put it on fire. Then the vegetable mixture, adding salt, sugar, garlic, pepper and bay leaf, is sent to a container and simmer for 1 hour. During this time, it is advisable to mix the vegetables once or twice, very gently using a wooden spatula.

1. "UNDER THE GROUND" ZOOK - A SONG, NOT AN APPEARANCE!

A very easy recipe to prepare. Interesting mushroom taste. A good snack with cold vodka and hot potatoes.
Ingredients:
Zucchini - 1.5 kg (zucchini can be used)
Salt - 1 tbsp l.
Black pepper (ground) - 0.5 tbsp. l.
Sugar - 2 - 3 tbsp. l.
The oil grows. - 0.5 Dill - 1 bunch.
Vinegar - 0.5 tbsp. (9%)
Garlic - 4 - 5 cloves.

Preparation:
Peel the zucchini, cut into slices rather coarsely so that the slices resemble chopped mushrooms. If the core of the zucchini is loose, then it must be cut out, otherwise the effect of milk mushrooms will not work.
Chop the dill, peel and chop the garlic with a knife. Mix everything and leave to marinate for 3 hours at room temperature.
Then put in sterile jars, cover with sterile lids and put them in a large saucepan with warm water (if put in boiling water, the jars can crack). The water should reach the shoulders of the jar. Sterilize 5 - 7 minutes from the moment the water boils.
Roll up, turn upside down, do not wrap. Leave in this state until cool. Then put in a cool place until winter.

2. "TASTY" SALAD

Well, it turns out a very tasty salad! The husband said that apart from this salad, nothing else is needed - the appetizer is just super! This year I already made the second batch - the first one somehow very quickly sold out for guests and parents. This salad is not spicy, with a delicious sauce and a pleasant garlic smell! And, most importantly, it is done quickly.
Ingredients:
tomatoes - 3 kg,
eggplant - 1.5 kg,
bulgarian pepper - 1 kg,
0.5 tbsp. 9 percent bite + 0.5 tbsp. water,
1 tbsp. Sahara,
2 tbsp. l. salt,
0.5 tbsp. sunflower oil,
2 heads of garlic.
Preparation:
Pass the tomatoes through a meat grinder and boil. Cut the eggplants into very large cubes. Cut the pepper into thin half rings. Add sugar, salt, refined sunflower oil, vinegar with water to boiling tomatoes - stir everything well so that the sugar and salt are completely dissolved. Then add the eggplant and pepper. Cook from the moment of boiling for 30 minutes, stirring occasionally. At first it will seem to you that there is very little tomato juice for such an amount of eggplant, do not be alarmed - the eggplant will boil. At the end of cooking, add finely chopped garlic (I grated it on a fine grater) and cook for another 5 minutes. Put the prepared salad in sterile jars and roll it up, then turn it over and wrap it in a blanket until it cools completely. It turns out 5 liters. Bon Appetit!

3. PORTRAIT MARINATED SQUEEGEE!

I propose to try just such an unpretentious appetizer, which has a funky taste and look!
Ingredients:
500 g young zucchini
1.5 tsp salt
For the marinade:
70 g of sunflower oil (olive oil is also possible, but I don't really like it)
2 tbsp. l. vinegar 9%
2 tbsp. l. honey (can be replaced with sugar)
5 - 6 cloves of garlic
ground black pepper
fresh herbs (I had dill and parsley)
Preparation:
1. Wash the zucchini and cut off the peel. If they are young, then you can do it with the skin.
2. Cut with a vegetable peeler ("housekeeper") into thin strips (I sometimes use a Berner grater). If there is no such peeler, then cut it with a knife as thin as possible, you can just cut it into circles, but very, very thin, that's all the relish.
3. Prepare the marinade. Chop the garlic, mix with sunflower oil, honey (if the honey is thick, melt it either in a water bath or in a microwave), vinegar, pepper and finely chopped herbs. To mix everything.
4. Drain the resulting liquid from the zucchini, wring it out with your hands.
5. Pour marinade over, stir.
6. Put in the refrigerator for 2 - 3 hours, and then serve!

4. EGGPLANTS FOR MUSHROOMS

Ingredients:
5 kg eggplant
5 l of water
salt 1 tbsp.
vinegar about, 5 l 9%
greens as for pickling mushrooms (dill, currant leaves)
bitter red pepper 1 pod
garlic a couple of heads.
Preparation:
Cut the eggplants into cubes and place in boiling water. Boil for 3 to 4 minutes, immersing and stirring. Strain and throw into boiling oil 0.5 liters per 5 kg. Boil for 2 - 3 minutes, add twisted garlic and pepper. Stir everything and cover. I am deviating from this recipe a little. For example, I add vinegar at the very end, before loading into jars. And I also add a little brine in which the peppers were blanched. I do not sterilize, but immediately close it from the fire. I do not add greens to jars, but together with eggplants into boiling oil. And indeed, eggplants are very similar to mushrooms. Just do not overcook, so as not to boil. Well, then twist the cans upside down until they cool completely.

5. EGGPLANTS IN TOMATOES

This recipe is very tasty, I advise everyone!
Ingredients:
3 kg tomato;
2 kg of blue;
200 g of vegetable oil;
200 g sugar;
100 - 150 g of vinegar;
2 pods of hot pepper;
2 heads of garlic;
2 tbsp. l. salt;
Preparation:
Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes.
Cut the blue into medium cubes. Not in slices like in "Ogonyok", not in straws, but in bars. If you like peeling the eggplant, I like to leave it that way. Add chopped eggplants to tomatoes and peppers, add sunflower oil, sugar and vinegar there. Cook for 40 minutes, at the end of cooking add the squeezed garlic to the eggplants.
We pour the mass into sterilized jars and roll up. We turn the cans upside down and wrap them in a warm blanket for 1 - 2 days.

6. EGGPLANTS IN MAYONNAISE WITH MUSHROOM TASTE

Ingredients:
5 kg blue
800 g of any mayonnaise,
1 pack of mushroom seasoning,
1.5 kg of onions.
Preparation:
Peel the blue ones, cut into cubes, boil for 5 minutes in water. squeeze water and fry on a rast. oil. fry the onion separately. mix everything and into jars.
Sterilize 0.5 l - 30 minutes, roll up. Do not salt blue and water, enough seasoning. Long time to mess around, but very tasty. The taste of fried mushrooms with mayonnaise.

7. SALAD WITH EGGPLANTS AND BEANS FOR WINTER "UNLIKE OPTION"

Ingredients:
Eggplant - 2 kg
Tomatoes - 1.5 kg
Bulgarian pepper - 0.5 kg
Carrots - 0.5 kg
Garlic (about 7 medium heads) - 200 g
Dry white beans - 500 g
Odorless vegetable oil - 350 g
Vinegar (9%) - 100 ml
Salt (with a slide) - 2 tbsp. l.
Sugar - 1 tbsp.
Salad preparation method:
1. Wash vegetables, let dry. Peel the peppers, peel the garlic and carrots.
2. Soak 500 g of dry beans in cold water overnight. Boil it until tender in the morning. Be sure not to overcook, the beans must keep their shape.
3. Tomatoes 1.5 kg and garlic (pre-peeled, of course) about 7 medium heads mince (large wire rack). It will turn out to be something like a tomato. In this recipe, garlic gives only a smell, there will be no wild-burning taste, I guarantee, because garlic will be cooked for a long time.
4. Cut the pepper into squares.
5. Grate the carrots on a coarse grater.
6. Cut the eggplants into large cubes. You do not need to peel off the peel, you do not need to pre-soak the eggplants either. The skin will be soft and you will not feel at all in the salad, there has never been any bitterness either.
7. Skip the tomatoes and garlic through a meat grinder, put on medium heat and bring to the first bubbles of a boil (do not let it boil too much) and immediately add salt 2 tbsp. l. with a slide, sugar 1 tbsp. (250 g), 100 ml of 9% vinegar and 350 ml of odorless vegetable oil.
Please do not change anything in the recipe, since the ratio of all these products and ingredients gives a 100% guarantee of ideal storage at home (perfectly stored on the shelf in the closet, not a single can has exploded yet).
8. Now, one by one, add to the boiling tomato mass: carrots, stirring occasionally, let it boil, bell pepper, stirring occasionally, let it boil, eggplants.
This sequence gives the vegetables the opportunity to juice up and when laying the vegetables there will be enough liquid to cover them.
9.After laying the last serving of vegetables, that is, eggplant, we mark for 30 minutes and cook over medium heat, stirring occasionally.
10. After this time, add the beans to the vegetables and mix everything thoroughly and carefully and after boiling we mark for another 20 minutes.
11. After this time, turn off the salad and immediately put it into prepared jars and twist. I prepare cans with a volume of 0.5 and 0.7 as follows: I wash them first with any detergent, then necessarily with soda, collect some water and put 3 - 4 cans at full power in the microwave at once for 5 minutes. I use metal lids, I also wash them and throw them in a cup of boiling water for 5 minutes. I have been using this method for a long time and not a single can has exploded yet.
12. After the salad has been rolled up, it is necessary to turn the jars on the lid and wrap them under a warm blanket until they cool completely. Then put it into storage in a closet, pantry, cellar. From this amount, exactly 7 jars of 0.7 are obtained.

8. AROMATIC TREATMENT.

Ingredients:
1 kg eggplant
1 kg zucchini
1 kg pepper
1kg carrots
a bunch of dill, a bunch of parsley
for the sauce:
2 kg of tomatoes
2 heads of garlic
1/2 tbsp. 6% vinegar
1.5 tbsp. vegetable oil
1.5 tbsp. Sahara
1/3 Art. salt
4 allspice peas
5 black peppercorns
2 leaves of lavrushka
1 tsp coriander (but I didn't)
Salad preparation method:
1. Cut the eggplants and zucchini into slices, pepper rings, grate the carrots, chop the herbs
2. For the sauce, twist the tomatoes (I always do it in a blender), grate the garlic there, add vinegar, oil, salt and sugar. to mix everything
3. Pour the sauce over the vegetables, add spices and simmer over medium heat for 40 minutes (I simmer for an hour).
4. Arrange vegetables in jars, roll up, turn upside down and cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

Ingredients:

- zucchini - 300 gr.;
- eggplant - 300 gr.;
- carrots - 150 gr.;
- onions - 100 gr.;
- sweet pepper - 150 gr.;
- tomatoes - 400 gr.;
- sugar - 1 tbsp. l .;
- salt - to taste;
- vinegar 9% - 1.5 tbsp. l .;
- vegetable oil - 4 tbsp. l .;
- garlic - 3-4 large teeth;
- ground chili pepper - 1/3 tsp;
- ground black pepper - 0.5 tsp.



We clean the zucchini from the skin, do not cut it off the eggplant. Cut the zucchini into small cubes. Cut the eggplants into segments or medium cubes (they are boiled during the stewing process).

Remove the skin from the tomato by scalding the tomatoes with boiling water and then cooling them under cold water. Cut half into pieces of medium size. Grind the rest with a blender in mashed potatoes. Cut sweet peppers into strips.

Chop the carrots through a Korean or regular coarse grater. Cut the onions into half rings.

First, we send the zucchini to well-heated oil and lightly fry it, without bringing it to a blush.

Add the eggplants, then lay out the bell peppers. Mix vegetables with oil, leave to simmer for ten minutes, until the oil is absorbed.

Add carrot shavings, tomato slices and onions. We mix everything. Cover, simmer for ten minutes. Mix twice so that the vegetables evenly absorb the oil and do not burn out.

Fill the vegetable mixture with chopped tomatoes. Bring to a boil, add salt, sugar, spices. Cover tightly and leave to simmer over low heat for 40-45 minutes, until vegetables are fully cooked.

During this time, the zucchini should become soft and easy to knead when pressed with a spoon. Pour in the vinegar, rub the garlic through a fine grater. We heat the vegetable mixture for two to three minutes.

We lay out the hot salad in prepared jars (we must sterilize the containers, leave the lids in boiling water). Cover with lids, seal tightly. This one turns out to be very tasty too.




We wrap the salad jars in two or three layers of paper or newspaper, wrap them in warm clothes and let stand for one and a half to two days until they cool down. Then we put it for storage in the closet or basement. Successful blanks!

Summer is a time of abundance of fresh vegetables, fruits, herbs and other gifts of nature. At this time, they contain a lot of vitamins and various useful substances that help in preparing the body for the long winter and saturating it with everything it needs. And many hostesses, especially those who have their own dacha, try to prepare various salads for household members more often in the summer. But popular among the people tomatoes and cucumbers after a while begin to become boring, you already want something else for a light snack, unexpected in taste and more original. And today we offer you such a dish - a salad of baked eggplant and zucchini.

After baking in the oven, vegetables acquire an unusual taste, which allows you to add a touch of originality and variety to the daily menu. Salads made from them are not only unusual in taste, but also quite useful for the body. Depending on your imagination and personal preferences, you can take exclusively baked vegetables for the preparation of such snacks, or use them in combination with fresh ones, adding a variety of greens to them. A wide variety of vegetables can be used. A salad of baked zucchini, eggplants and bell peppers with the addition of fresh tomatoes, garlic and herbs is obtained with a very interesting taste sensation.

Products:

• 1-2 zucchini
• 2-3 eggplants
• 1-2 sweet bell peppers
• 1-2 tomatoes
• 3-5 cloves of garlic
• a bunch of any greens (parsley, dill, green onions)
• 2 tbsp sunflower oil
• salt and pepper to taste

Preparation:

Wash zucchini, eggplant, bell pepper and wipe off moisture. Preheat the oven. Wrap each of the prepared vegetables separately in foil, bake them at a temperature of about 200-220 degrees for about 45 minutes.

When the vegetables are ready, take them out of the oven, remove the foil. Wait until they cool, then chop finely.

Rinse the tomatoes in water, dry slightly, cut them into wedges and add to the baked vegetables. Rinse the greens with water, shake off excess moisture and chop. Chop the garlic. Send the herbs and garlic to the bowl with the chopped vegetables, salt to taste, lightly season with pepper and mix everything well. Then season the cooked salad with sunflower oil and stir again.

Oven baked zucchini, eggplant and bell pepper salad with added tomatoes, garlic, herbs is ready. Serve this healthy and delicious dish to the table, treat your loved ones and friends. We are sure you will love it. Having tried such a salad at least once, you will surely cook it often for your family.

Delicious food - fast!

Baked eggplant and zucchini salad

Do you want to receive new recipes by mail?

Do not forget to confirm your subscription by clicking on the link in the letter sent to the specified e-mail.

Caloric content: Not specified
Cooking time: Not specified

Salad of eggplant, zucchini, pepper and tomatoes for the winter deserves attention due to its unusual taste. The combination of vegetables gives the finished dish a unique taste, it turns out amazing, and it takes a little time to cook. There are many recipes for this vegetable mix, and each of them has something special. I also often cook this.

- carrots - 2 pcs.;
- eggplant - 3 pcs.;
- zucchini - 1 pc.;
- pepper - 2 pcs.;
- dill - 1 bunch;
- tomatoes - 2 pcs.;
- garlic - 2 cloves;
- greens - 100 gr.;
- salt - to taste;
- vinegar - 100 ml.;
- sunflower oil - for frying;
- sugar - 1 tablespoon

Step by step recipe with photo:

The first step is to prepare all the vegetables you need. Take carrots, zucchini, eggplant, tomato, pepper - and everything is thoroughly washed.
Eggplant should be peeled and cut into long strips.




The zucchini is also peeled and cut into strips.




We put the pan on the stove, pour in the sunflower oil and pour the chopped eggplants into it. They need to be fried. Then put on a plate.




Then you need to take the pepper, peel it from the seeds and cut it into small strips.

Zucchini should also be fried in a pan until tender.




After that, the zucchini should be put in a plate with the eggplant. See how to make it so delicious.




Prepared peppers are also fried in a pan in sunflower oil.






Put the fried peppers on a plate with all the vegetables.




Carrots are taken, peeled, washed and chopped on a grater designed for Korean carrots. After that, you need to fry it in a pan and put it on a plate with vegetables.




It was the turn of the greenery. It needs to be washed, chopped finely, and poured over the vegetables.




Then you need to take the tomatoes and cut them into small pieces. Then they should also be added to all prepared ingredients. Try to cook delicious.






All vegetables are ready, you need to add salt, sugar, vinegar, chopped garlic to them.




Everything is thoroughly mixed and laid out in a saucepan. Bring the appetizer to a boil and then simmer for 15 minutes.




Stewed vegetables can be sorted into jars. For this, jars and lids must first be prepared, washed and sterilized.




Salad of eggplant, zucchini, pepper and tomatoes for the winter should be carefully laid out in jars and sterilized within 15 minutes after boiling.






Banks are screwed with a lid, for reliability they need to be turned upside down and allowed to stand for 24 hours.




The salad is ready, now you can enjoy it on long winter evenings. This recipe will be able to win the love of many gourmets. Each housewife has several similar recipes in stock with which she can pamper the whole family. One of my favorites is