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.
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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.
Also add the julienned onion and sliced carrots.
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.
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.
Let the vegetables brown nicely, it will taste better zacusca.
After turning off the oven, leave the tray there for another 20 minutes.
After cooling a little, peel the tomatoes and peppers.
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.
That's how I chopped the vegetables, coarser.
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 .
Let it cool a bit and enjoy it, like a salad ...
... or on bread, for breakfast and more :)
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