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Sautéed vegetables

Sautéed vegetables, Prescriptions, Any category, Any kitchen, Main dishes, Sote, Turkish cooking

Ingredients portion 4

Eggplant 2 pieces

Zucchini 2 pieces

Red bell peppers 2 pieces

Red onion 1 head

Soy sauce 3 tablespoons

Cucumbers 2 pieces

Olive oil 3 tablespoons

Cooking instructions 30 minutes

1 Cut the aubergines, courgettes and cucumbers into 0.5 cm thick slices. Cut the red onion and peppers into thin half rings.

2 Pour three tablespoons of olive oil into a well heated frying pan, allow it to heat up and throw in the vegetables. Stir constantly, making sure not to burn the vegetables, and drizzle over the soy sauce. 3 to 4 minutes will be enough, you need to keep the vegetables slightly raw.

3 No need to salt as the soy sauce is already quite salty.

4 Serve with a side dish of rice.

Espresso cake with honey and nuts

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .