Squash caviar with bell pepper

Content

1 How to cook caviar
2 Recipe with peppers, tomatoes and carrots
3 Ural style zucchini in a slow cooker
4 Caviar with peppers and carrots in a slow cooker
5 Caviar with pepper and mushrooms
6 Caviar in the oven
7 Caviar with peppers and apples
8 Caviar in the sleeve
9 Conclusion

Squash caviar with bell pepper is a popular homemade preparation. Caviar is especially tasty with the addition of not only pepper, but also carrots, tomatoes, garlic, and onions. More original recipes include the use of mushrooms and apples as ingredients.

How to cook caviar

To get tasty and healthy homemade preparations, you need to adhere to the following rules:

Choose containers made of steel or cast iron (cauldron, frying pan) for cooking. In dishes with thick walls, vegetables are heated evenly during cooking. And this serves as a guarantee of good taste.
To prevent the vegetables from burning, the caviar is constantly stirred. You need to cook on low heat.
Using a slow cooker or oven makes the process of preparing caviar much easier.
It is recommended to use young zucchini that has not formed a thick peel and seeds. If you use mature vegetables, you must first peel them.
Bell peppers and carrots make the dish sweeter.
Tomatoes can be replaced with tomato paste.
You can improve the taste of a dish by adding onions, garlic, and seasonings.
Vinegar or lemon juice will help increase the storage time of preparations.If the dish is being prepared for the winter, then jars are first prepared and sterilized by heat treatment.
Caviar is a low-calorie dish, so it can be consumed during a diet.
It is not recommended to eat squash caviar if you have kidney stones or stomach problems.
Due to the presence of fiber, zucchini dishes improve the digestive process.
Caviar is considered a satisfying dish because it contains proteins, fats and carbohydrates.
Squash caviar is used as a side dish or component of sandwiches.
Zucchini preparations have a long shelf life.

Recipe with peppers, tomatoes and carrots

The simplest recipe for zucchini caviar with bell pepper includes the following sequence of actions:

Zucchini in an amount of 3 kg is cut into pieces up to 1.5 cm in size.
The resulting slices are placed in a saucepan, which is placed over medium heat. Add half a glass of water to the container. The zucchini is left to simmer for 15 minutes with the lid closed.
Three carrots and three onions are first peeled and then cut into cubes.
The vegetables are fried in a frying pan until golden brown, then added to the zucchini.
Five bell peppers are cut into two parts, removing the seeds, then cut into strips.
Tomatoes (6 pieces are enough) are cut into four parts.
Add tomatoes and peppers to the pan with zucchini. The mixture is simmered uncovered for 15 minutes.
The next step is preparing the seasoning. To do this, chop two cloves of garlic. Ground black pepper (half a teaspoon), one tablespoon each of sugar and salt are used as spices. These components are added to the vegetable mixture with zucchini.
If you need to get a homogeneous consistency, then the caviar is passed through a blender.
The caviar is rolled into jars for the winter.

Ural style zucchini in a slow cooker

This type of appetizer is prepared according to the following sequence:

One and a half kilograms of zucchini are cut into cubes.
One kilogram of tomatoes is cut into eight parts. Two onions and two bell peppers are cut into rings.
Place zucchini and tomatoes in a slow cooker, sprinkle vegetables with peppers and onions on top.
The multicooker is turned on to the “Stew” mode for 50 minutes.
Half an hour after the start of stewing, add 5 heads of young garlic, previously chopped.
When there are 5 minutes left before the end of the program, add salt to the caviar, add hot pepper (optional), and a few black peppercorns.
After the multicooker has finished operating, the vegetable mixture is placed in jars and covered with lids. Containers and lids must first be sterilized.

Caviar with peppers and carrots in a slow cooker

Delicious caviar can be prepared following a simple recipe using a slow cooker:

Two onions are peeled and placed in a multicooker set to the “Baking” mode.
Two medium carrots are grated and then added to a container with onions.
Then two bell peppers and 1.5 kg of zucchini, pre-cut into cubes, are added to the resulting vegetable mixture.
The “baking” mode lasts for 40 minutes, after which the “Stew” mode is turned on for an hour.
Adding one chili pepper will help make the caviar more spicy.
20 minutes before the end of the multicooker, you can add tomato paste (2 tablespoons) and two chopped cloves of garlic.
If a homogeneous consistency is required, then the caviar is crushed in a blender.
The finished dish is served to the table.
If you need to get winter preparations, add 2 tbsp. l. 9% vinegar.

Caviar with pepper and mushrooms

Caviar with an unusual taste can be prepared from zucchini with peppers and mushrooms:

Several zucchini and one large carrot are grated.
Three onions are cut into rings, and half a kilogram of champignons is also cut.
Five small tomatoes are placed in boiling water for a couple of minutes, after which the skin is removed. The pulp is chopped or minced through a meat grinder.
Add sunflower oil to a deep frying pan and heat the container. Then the mushrooms are placed in the pan and heated until the liquid has evaporated from them. Then you can add a little oil and fry the mushrooms until a crust appears.
Place the mushrooms in a separate bowl, then fry the onions for 5 minutes.
Add carrots to the pan with onions and add salt. Vegetables are cooked over low heat with the lid closed.
After five minutes, add zucchini, peppers and tomatoes to the pan. The caviar is stewed for about 20 minutes if young zucchini is used. Overripe vegetables will take more than an hour to cook.
When half the allotted time has passed, mushrooms are added to the caviar. You can improve the taste of luda with chopped herbs (dill or parsley).
Sugar, salt, and garlic will help adjust the taste of caviar. A spicier dish is obtained after using hot pepper.
The finished caviar is served to the table. If you need to get preparations for the winter, jars are pre-prepared.

Caviar in the oven

Roasting vegetables in the oven significantly speeds up the process of preparing caviar:

Four carrots and three zucchini are peeled and grated.
Finely chop bell peppers (3 pcs.), hot peppers (half a medium-sized vegetable is enough), tomatoes (6 pcs.), onions (3 heads), garlic (1 head).
Vegetables prepared in this way are placed in a deep cast-iron container. Add vegetable oil and salt to the mixture, then mix it.
The dishes are covered with a lid and sent to the oven, where the temperature is set to 200 degrees.
After half an hour, the oven temperature should be reduced slightly.
The caviar is cooked within an hour, after which the preparations are prepared for the winter.

Caviar with peppers and apples

By adding apples, squash caviar acquires a unique taste:

Three kilograms of tomatoes and half a kilogram of apples are cut into several parts. The seed capsule is removed from the apples.
Sweet red pepper (0.7 kg) and a similar amount of carrots are cut into small pieces.
Three large zucchini cut into cubes.
Prepared vegetables and apples are turned through a meat grinder, where the finest grate is installed.
The mixture is placed in a deep container without a lid and left on low heat to simmer. To obtain a thick consistency, use a wide container, since vegetables lose moisture more quickly in it.
0.4 kg of salad onions are chopped into small slices and fried in a frying pan.
An hour after the start of stewing, you can add onions to the caviar.
After half an hour, the caviar will be ready to eat or put into jars for the winter.

Caviar in the sleeve

A simple recipe for squash caviar using a baking sleeve will allow you to get a delicious appetizer for any table:

One red sweet pepper is cut, freed from the stalk and seeds.
About 0.8 kg of zucchini and three large tomatoes are cut into slices.
Similarly, cut two carrots and three onions.
The baking sleeve is tied on one side, then one spoon of olive oil is poured into it and distributed over the entire sleeve.
Place prepared vegetables in the sleeve, add 2 tbsp. l. oil, salt and a little ground black pepper.
The sleeve needs to be tied and shaken a little so that the vegetables and seasoning are distributed evenly.
The prepared sleeve is placed in a deep mold and several punctures are made to allow steam to escape.
The container is placed in the oven at a temperature of 180 degrees.
After an hour, the container is taken out and the sleeve is torn.
Vegetables need to be cooled and minced.
The resulting vegetable mixture is boiled over medium heat for half an hour.
30 ml of 9% vinegar is added to the finished product and preserved.

Conclusion

The process of preparing squash caviar includes preparing vegetables, frying them successively or stewing them. Various additional components (bell peppers, carrots, tomatoes, apples, mushrooms) help improve the taste of caviar. To simplify the cooking procedure, it is recommended to use an oven or slow cooker.

Zucchini caviar with bell pepper