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➠ Assorted vegetable salad for the winter
➠ Zucchini, tomato and bell pepper salad for the winter

Zucchini, tomato and bell pepper salad for the winter

2790

Kitchen Russian

Calorie content 92.1 kcal

Portions 3 l.

Cooking time 160 minutes

Proteins * 1.1 gr.

Fats * 2.1 gr.

Carbohydrates* 22.1 gr.

Zucchini, tomato and bell pepper salad for the winter

Content

We offer you a great option for a winter vegetable snack: a salad of tomatoes and vegetables. For its preparation, a large number of vegetables are used, the taste of which perfectly complements each other. In the process of cooking, we will fry vegetables in vegetable oil and then simmer - this way, they will better reveal their aroma and combine into one flavor range.

Ingredients

Cooking process

We wash the tomatoes under running water, put them on a towel and let them dry a little. Then cut the tomatoes into wedges and place them in a large saucepan.

Peel the onion, rinse it and chop it into thin rings. Put the onion in a preheated pan with vegetable oil and fry it until transparent.

We wash the zucchini, remove the stalk and clean from the seeds and peel. Cut the zucchini into small cubes and place in an enamel pot or basin. Add a little water and simmer over medium heat for 10-15 minutes.

We clean the carrots, wash and rub on a coarse grater. We spread the grated carrots in a preheated pan with vegetable oil and simmer over low heat for 15-20 minutes.

We wash the bell peppers under running water, cut each pepper in half, clean it from the stalks and seeds. Shred the pepper into thin half rings. Put the pepper in a preheated pan with vegetable oil and simmer until it becomes soft.

Put the finished vegetables in a large enamel bowl, mix and put it on medium heat. Bring vegetables to a boil, reduce heat to minimum and simmer for 35-40 minutes. 10 minutes before the end of cooking, add spices, sugar, salt and vinegar to the vegetables, mix well, boil for 10 minutes and remove from heat.

We lay out the finished hot salad on pre-sterilized jars and tighten with boiled lids. We leave the salad to cool completely at room temperature, after which we store it in a cool dark place, where it can be stored for 4-5 months.