Baked Zucchini Caviar
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
12
Description
Baked Zucchini Caviar
Ingredients
- Young zucchini - 17.6 oz
- Salt - to taste
- Orange Bell Peppers - 10.6 oz
- Safflower Oil - 1 fl oz
- Garlic - 1 head
- Onion - 1 head
- Tomatoes - 5.3 oz
- Carrot - 5.3 oz
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Wash the young zucchini well, peel if necessary, and cut into large cubes. Place in a baking dish.
Step 3
Peel the carrot, wash it well under running water, cut into large cubes, and add to the dish with the zucchini.
Step 4
Remove the seeds from the bell pepper, wash it well under running water, cut into large cubes, and add to the baking dish with the zucchini and carrot.
Step 5
Pour 50 ml of sunflower oil over the vegetables.
Step 6
Peel the onion, wash it well under running water, chop it coarsely, and add it to the vegetables.
Step 7
Peel the garlic, wash it well under running water, and add it to the vegetables.
Step 8
Wash the ripe tomato, grate it on a fine grater without the skin. Pour the tomato mixture over the chopped vegetables. Add salt to taste.
Step 9
Cover the baking dish with a lid or foil.
Step 10
Bake the vegetables for about 30–40 minutes until cooked.
Step 11
If there is a lot of vegetable broth left in the dish after baking, you can drain it if desired, so the caviar is not too watery.
Step 12
Blend the vegetables with an immersion blender until smooth.
Step 13
Store the prepared zucchini caviar in the refrigerator.
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