Baked vegetable marrow caviar
There are many ways to cook squash caviar. Honestly, this name always surprises me. Chutney or vegetable sauce is more suitable for a set of grated stewed vegetables, but there is no getting anywhere - a tradition. An incredibly simple and convenient way to cook squash caviar is to pre-bake vegetables without salt and spices, only with olive oil, and then chop them and season them. There are several advantages to this squash caviar recipe. Firstly, about 40 minutes of free time while the vegetables are baked in the oven, and secondly, moisture is evaporated during the baking and the caviar is thick, with a rich taste.
The ingredients for squash caviar in the recipe are indicated in pieces, I think it’s easier. To one squash of medium size, add all the specified vegetables, and you will get 1 liter jar of vegetable caviar. In the absence of an oven, you can use a slow cooker or microwave, moreover, vegetables can be baked on charcoal, wrapped in foil!
- Time for preparing: 60 minutes
Ingredients for 1 liter of squash caviar from baked vegetables
- 1 zucchini weighing about 800 g;
- 2-3 carrots;
- 2 onions;
- 2 red bell peppers;
- 2 hot green peppers;
- 3 tomatoes;
- 1 head of garlic;
- 10 g ground paprika;
- 5 g of turmeric;
- 40 ml of olive oil;
- salt, sugar.
The method of preparation of squash caviar from baked vegetables
In order for the caviar to turn out to be bright orange and thick, you need the most colorful vegetables found in the garden. Carrots, red bell peppers and ripe tomatoes will give the desired color, taste and texture to a vegetable treat!
We cut all vegetables except carrots in identical slices. Cut the carrots into circles with a thickness of about 0.5 cm so that it is cooked simultaneously with all the ingredients. Cut the green peel from the zucchini. Since childhood, I remember that if you mix green and red, you get brown, and orange caviar still looks more appetizing! But if your zucchini is yellow-skinned, then you can not clean it.
Evenly distribute vegetables in a deep baking sheet. Pour them with olive oil and mix well with your hands so that the oil covers pieces of vegetables on all sides. It is better to arrange the tomatoes with the slices up, so juice will not leak from them during baking.
Preheat the oven to 200 degrees Celsius. Place the baking sheet on the middle shelf. Bake vegetables for 40 minutes, sometimes mix.
Add salt and sugar to the squash caviar. Grind the baked vegetables in any convenient way, I do this with a hand blender. Be sure to add sugar, it will remove sourness and emphasize the taste of sweet vegetables.
Add turmeric and ground paprika, transfer caviar to the pan, boil for 2-3 minutes. If you are not going to store zucchini caviar for a long time, you can simply add ground paprika, turmeric and put the caviar in jars.
For long-term storage of squash caviar from baked vegetables, we sterilize the jars and put the finished products in them. This is enough for storage in the refrigerator, but if the jars are in a conventional cabinet, then they need to be sterilized for 10 minutes.