Light and Easy Zucchini Spread

This recipe was automatically translated from Romanian. View original here
Light and Easy Zucchini Spread

I was skeptical of this recipe until I tasted it at a table with several guests - the first one disappeared from the plate and I thought I should make a double portion. It is very tasty, flavorful and healthy because it is not made with much oil and the vegetables are baked in the oven.

I was late to put the recipe on the site because I wanted to test how it is kept in the pantry, in the jar - so it has been very nice for 2 months, it hasn't swelled and now I can make another series quiet to be reserves in winter, as hard- and good!

Be careful not to load the tray with too many vegetables, so that they brown / cook well and do not boil in their juice.

Ingredients

Zucchini
2 pieces
choose medium zucchini
White onion
2 pieces
Carrots
3 pieces
Red peppers
3 pieces
Tomatoes
3 pieces
medium tomatoes
Garlic cloves
5 pieces
Sunflower oil
3 tbsp
Salt
1 tsp
to taste

Step by step

1

Grease the oven tray with a little oil and add the zucchini cut into medium pieces.

If they are older pumpkins, be sure to peel them and seeds.

2

Also add the julienned onion and sliced carrots.

3

Peel the peppers and tomatoes and place them on top of the other vegetables - whole as you can see in the picture.

Sprinkle with a little oil (I used an oil spray can) and put in the oven heated to 220-250 degrees.

4

Leave the vegetables in the oven for about an hour - halfway through, remove the pan and mix them with a spoon, the tomatoes and peppers return to the other side.

5

Let the vegetables brown nicely, it will taste better zacusca.

After turning off the oven, leave the tray there for another 20 minutes.

6

After cooling a little, peel the tomatoes and peppers.

7

Put all the vegetables in a food processor and mix well. You can make a finer paste for them, or leave the pieces longer, even with a knife.

8

That's how I chopped the vegetables, coarser.

9

Pour the zacusca into a tuci / pan with a thicker bottom, season with salt and add the crushed garlic and simmer for about 15 minutes.

To put them in jars, I recommend boiling them longer, about 40 minutes.

The preservation process is the same as for eggplant zacusca .

10

Let it cool a bit and enjoy it, like a salad ...

11

... or on bread, for breakfast and more :)

Good appetite!

Quantity: 1 kg (3-4 jars of 300ml)
Prep time: 30 min
Difficulty: intermediate
Ready in: 120 min
Publish date:
Collections: Vegetables recipes, Canning

Comments

No comments yet. Be the first to post one!