Baked Vegetable Salad For The Winter. Step-by-step Recipe With Photo

One of the easiest ways to harvest is a baked vegetable salad. A vegetable salad for the winter, for which you only need to chop vegetables, heat the oven and prepare the container for storage. The warmth of the oven will do all the work for you, no need to fry, mix, grind and combine anything separately. It is important to arrange the food in a form or on a baking sheet rather freely, do not stir them during baking, but only shake them, let the slices remain intact.

Any seasonal vegetables are suitable for such a dish, but for the taste to be perfect, you need to add more bell peppers and chili peppers, since these products have a pronounced taste and smell.

You can make the same preforms with eggplant or a mixture of eggplant and zucchini.

• Cooking time: 1 hour 15 minutes
• Quantity: 1 L

Ingredients for baked vegetable salad for the winter:

• 1 kg of zucchini;
• 300 g of tomatoes;
• 100 g cherry tomatoes;
• 300 g bell pepper;
• 280 g of onions;
• 200 g of celery;
• 3 hot chili peppers;
• 12 g salt;
• 30 g granulated sugar;
• 60 ml of vegetable oil.

A method of preparing baked vegetable salad for the winter

Cut the courgettes into circles 3-5 millimeters thick. We cook young zucchini whole, just cut off the tails, and peel the mature ones and cut out the seeds. Grease the baking dish with vegetable oil. We put slices of zucchini.

It is better to take red bell pepper - it will turn out more beautiful, clean it of seeds, cut off the stalk, remove the white pulp. Cut the pepper into thin and long strips, add to the zucchini.

Cut the tomatoes into round slices 5 millimeters thick and place them next to the pepper.

Peel the onions, cut off the seal with the root lobe, cut into thick rings, add to the mold.

Finely chop the stalk celery. Cut the stems across, in half moons. Instead of stalks, you can use white celery, peeled and cut into thin slices.

Put a large handful of cherry tomatoes in a baking dish, cut hot red peppers into rings - these products complete the vegetable mix.

Mix the vegetable mass with granulated sugar and salt, pour with olive oil, mix thoroughly with your hands so that the oil covers the pieces of food.

We heat the oven to 180 degrees Celsius. We put the form in it, cook for 35 minutes. During the baking process, shake the baking sheet several times so that the food does not burn.

We prepare salad jars - wash them thoroughly, dry them in the oven. We pack the salad hot in clean jars, 1-2 centimeters short of the edges.

We heat water in a saucepan with a wide bottom to a temperature of 90 degrees, put a linen towel and put jars covered with lids on it. Sterilization time - 15 minutes, for containers of 0.5-0.6 liters.

Close the finished vegetable salad tightly with lids, after it has cooled down at room temperature, put it in a cool cellar and store until spring.

Storage temperature from +2 to +6 degrees Celsius.

A salad of baked vegetables for the winter is ready. Bon Appetit!