June is the month when the first local zucchini appears on the shelves in abundance, and summer residents take their first crop.
Pick your recipe
You will need
- - zucchini 1-2 pcs;
- - carrots - 1 pc;
- - Bulgarian pepper -1 pc;
- - onions - 1 pc;
- - salt - 1 tsp
- - ground black pepper - to taste
- - bay leaf - 1-2 pcs
- - sunflower oil - 50 gr.
- - tomato paste - 1-2 tbsp.
- From the dishes: pan - 2pcs, pan, spoon, cutting board, knife
Instruction manual
1
Zucchini (it is better to take young, with a thin skin), rinse, slightly dry, cut lengthwise into 1 cm wide plates. If there are no young ones, then peel and remove large seeds from the middle. We cut the plates into cubes, about 1 * 1 cm. Pour the sunflower oil into the pan (no need to bring it to a boil) and pour the zucchini. We pass 5-10 minutes. My Bulgarian pepper, remove the stalk and core and also cut into cubes. Next, pour it into zucchini and mix everything. When the vegetables give juice, salt and add black pepper, simmer for 10 minutes.
2
Wash the carrots, peel them (you can just rinse the young one with a brush and do not peel), cut into cubes and pour into another pan with heated oil, leave to simmer over low heat without a lid. We clean the onion and also do not chop coarsely, pour it into the carrot.
3
Pour the contents of both pans into the pan, salt and pepper to taste, add tomato paste, bay leaf and a little water. Pasta can be replaced with finely chopped tomato, most importantly, do not take acidic varieties. We cover the pan with a lid, make the fire moderate and simmer to the desired consistency. A thinner caviar is perfect for mashed potatoes, thick can be spread on bread.
Useful advice
If you add vinegar to the appetizer and boil it for longer, then you can roll it up for the winter.