Delicious and healthy dishes made from vegetables grown in your own garden

From what's already ripe in the garden, you can create a variety of delicious and vibrant dishes, from pan-fried zucchini rings with garlic sauce to an exquisite French ratatouille, delightfully bursting with vibrant colors. Freshly picked vegetables add a special aroma and a touch of freshness to all your dishes.

Fried zucchini rings

A delicious treat distinguished by its simplicity. It's served for lunch as a side dish to a meat dish, or on its own for breakfast or dinner. To add a touch of spice to the delicate and somewhat neutral flavor of zucchini, use a garlic sauce.

Ingredients:

• zucchini (medium size) – 1 pc.;
• garlic – 7 cloves;
• flour – 50 g;
• mayonnaise – 150 g;
• salt, sunflower oil – as needed.

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Work progress:

1. The vegetable is peeled, the seeds are removed (if they are coarse), and it is cut into rings 1 cm thick.
2. Pass the peeled garlic cloves through a press and mix with mayonnaise in a separate bowl.
3. The rings are salted, rolled in flour and fried until golden brown in hot oil.
4. Place the zucchini on a flat plate and cover with garlic sauce.

Eggplant sauté

A versatile dish made with seasonal vegetables. It's perfect with fish as a side dish or pasta as a sauce. It's equally delicious paired with freshly baked, aromatic bread. A "secret" ingredient—a tart apple—helps enhance the flavor.

Ingredients:

• eggplants – 5 pcs.;
• tomatoes – 8 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• apple – 1 pc.;
• bell pepper – 1 pc.;
• garlic – 1 head (small);
• sugar, salt, chili pepper – to taste;
• vegetable oil - shot glass.

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Cooking steps:

1. Tomatoes are washed, a cut is made on top, they are doused with boiling water and the skin is removed, and they are cut into cubes.
2. Peel the onion and chop it into half rings, the carrot into thin slices, the pepper into strips, the eggplant into slices, and the garlic into crumbs.
3. In a saucepan with heated oil, fry the onion and carrot mixture for 5 minutes.
4. Add the pepper and, after the same amount of time, the tomato cubes.
5. During the stewing process, which lasts about 10 minutes, until a lot of juice is released, add spices, garlic, and small apple slices to the saucepan.
6. After the specified time, add the eggplants and simmer the dish for 15 minutes over low heat under a lid.

Zucchini caviar

During the fruiting season, this delicious appetizer can be prepared for immediate consumption after stewing or for further sealing in sterilized jars. All the essential ingredients are included. squash caviar will be found in the garden.

Ingredients:

• zucchini (young) – 1 kg;
• tomato – 2 pcs.;
• onion – 1 head;
• carrots – 1 pc.;
• garlic cloves – 2 pcs.;
• salt, sugar, ground pepper – to taste;
• vegetable oil – for frying.

Step-by-step preparation instructions:

1. The zucchini is washed and cut into cubes.
2. Shavings are prepared from peeled root vegetables.
3. The onion is cut into half rings, and the scalded tomatoes without skin are cut into cubes.
4. The garlic cloves are finely chopped.
5. In a deep frying pan, prepare a fried onion and carrot mixture, to which diced tomatoes are added.
6. After 5 minutes, add garlic shavings, salt and spices.
7. After a similar period of time, add the zucchini and, if necessary, pour in about 100 ml of water.
8. Simmer the vegetable caviar for about 30 minutes.
9. Before serving, the dish is chopped using a blender to achieve the desired consistency.

Ratatouille

A vibrant, beautiful, and succulent dish of Provençal cuisine, whose roots lie in the province near Nice. A good way to experience the unique character and culture of this part of France is by making this mouth-watering and aromatic treat, which captures the spirit, character, and temperament of its people.

Ingredients:

• eggplants – 2 pcs.;
• zucchini - the same amount;
• tomatoes – 8 pcs.;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• garlic clove – 1 pc.;
• olive oil – 2 glasses;
• sprig of parsley – 2 pcs.;
• salt, sugar, freshly ground pepper – to taste.

Work progress:

1. Eggplants, zucchini and 5 tomatoes are cut into 3 mm rings.
2. Pre-peeled onions, bell peppers and remaining tomatoes are cut into cubes.
3. The eggplants are sprinkled with salt and after 20 minutes they are washed and dried.
4. At this time, sauté the onion until soft, then add the pepper, and finally add the tomato cubes, a little sugar and spices.
5. Cook the sauce over low heat for 15 minutes, then spread half of the dressing over the bottom of the baking dish.
6. Place all the vegetable circles one by one in the following order: eggplant, zucchini, tomato.
7. In a separate bowl, mix together the garlic crumbs, chopped herbs, remaining olive oil and spices.
8. The fragrant mixture is applied to the ratatouille, which is then covered with foil and baked in an oven preheated to 180°C for 60 minutes.
9. Before serving, pour the remaining tomato dressing over the dish.

From the harvest in the garden, you can prepare a variety of delicious dishes that have not only a bright taste, but also a rich chemical composition.