Sautéed vegetables with garlic sauce

43 - 100 минут 4 порции

Delicious, hearty vegetable stew of potatoes, eggplant and zucchini with the addition of buckwheat can be served as a separate dish or as a side dish to meat. And light Kikkoman soy sauce adds to the dish flavor and unique taste.

for Lent

Ingredients for Sautéed vegetables with garlic sauce

Step by step instruction of cooking Sautéed vegetables with garlic sauce

Шаг 1

1. Prepare the vegetable saute. Potatoes wash, peel, cut into slices.

Шаг 2

2. Zucchini and eggplant wash and cut into slices (thickness 0.5-0.7 mm).

Шаг 3

4. The dish was hearty, I added to sauted vegetables buckwheat.
Buckwheat wash. Shift the roasted vegetables to the skillet,...

Шаг 4

5... or pot, or pan with a thick bottom,...

Шаг 5

6... alternating with buckwheat. If you put more oats, increase the amount of broth 1:2

Шаг 6

7. Prepare the garlic sauce.
Clean onions and finely chop. In skillet, heat 1 tablespoon of oil and fry the onion until transparent.
Scrape the carrots, wash and cut into strips, add to the onions and sauté. Then add sliced tomato...

Шаг 7

8... and soy sauce, stir and simmer until the vegetables are tender.

Шаг 8

9. Tomato paste mixed with warm broth. Add seasoning, salt and pepper.

Шаг 9

10. Pour tomato sauce mashed vegetables: carrots and onions, stir.

Шаг 10

11. Add the peeled and squeezed garlic. Prepared with garlic sauce and pour into the saucepan with the vegetables.

Шаг 11

12. Vegetables with buckwheat is not to stir! Cover the saucepan tightly with a lid or foil and braise in the oven at 180 ° C, ~25-30 minutes until cooked buckwheat.

Шаг 12

13. Feeding dish to the table, sprinkle with herbs. SOT can be eaten warm or cold. Groats, soaked in a delicious sauce, turns out very tasty!

Bon appetit!