Stewed squash with vegetables, an easy and quick snack to diversify your menu in cold winter.
Cooking time 35 minutes
Medium zucchini 2-3 pcs
Carrots 2 pcs
Onion 2-3 pcs
Bulgarian pepper 2-3 pieces
Dill 1 bunch
Vegetable oil 30 ml
Vinegar 9% 4 tbsp. l.
Salt to taste
Wash and peel the courgettes. Remove seeds.
Cut into cubes and fry in vegetable oil for 3-5 minutes.
Add diced onion and grated carrots. Fry for another 2 minutes.
Add diced peppers. Add ½ cup water and simmer, covered, for another 3-5 minutes.
Add chopped garlic and dill. Season with salt and vinegar.
Stir and arrange in sterile jars.
Put in hot water for sterilization for 5-7 minutes.
Roll up and let cool in warmth.
Put in the cold.