"Mixed vegetables" for certain will please those who loves vegetables salads. The rich palette of bright colors does this salad as in autumn picturesque, and abundance of various vegetables - the most nutritive, useful and very tasty!
It is required to you
- - onions - 150 g;
- - carrots - 300 g;
- - red paprika - 150 g;
- - green paprika - 150 g;
- - tomatoes - 300 g;
- - eggplants - 300 g;
- - cucumbers - 300 g;
- - garlic - 4 heads;
- - fresh cilantro - 0.5 bunches;
- - fennel - 0.5 bunches;
- - vegetable oil - 100 ml;
- - vinegar of 9% - 3 tablespoons;
- - sugar - 1 tsp;
- - salt to taste.
- - thick-walled deep frying pan with a cover, a cauldron or the multicooker.
Instruction
1. Mixed vegetables salad can be cooked anywhere - in a frying pan with thick walls, in a cauldron and also in the multicooker. If you use the multicooker, then at a stage of roasting of vegetables the Pastries mode is used, at the final stage - the Suppression mode. Process of preparation of salad in a frying pan and a cauldron is identical.
2. Peel onions and carrots. Well wash out all vegetables. Cut onions into cubes, chop carrot straws. Clean paprika from sunflower seeds, cut with large segments. Divide tomatoes into eight parts. Cut eggplants and cucumbers bars 3 cm long and 1 cm wide together with a peel. Clean garlic from a peel and cut small. Crush greens of cilantro and fennel.
3. Heat a frying pan and pour in it in vegetable oil. As soon as it is warmed, put onions in a frying pan and fry 5 minutes.
4. Add carrots, mix with onions and fry 5 minutes at an average temperature. Throw segments of paprika and fry 5 minutes. Put tomatoes. Constantly stirring slowly, fry also 5 minutes.
5. With a condition of the fact that we from eggplants and cucumbers don't clean a thin skin salad in finished form turns out very beautiful! After tomatoes add eggplants and fry 5 minutes.
6. In end put cucumbers, garlic, the crushed cilantros and fennel. At once pour in three tablespoons of vinegar of 9%, put sugar and salt to taste. Together well mix everything.
7. Pour in 100 ml of water for juiciness and lower temperature to a minimum. You stew salad under the closed cover within 15 minutes.