Tomato, zucchini and carrot lecho without onions for winter

A very tasty and simple snack is good for any dish! Delicious lecho from a mix of vegetables according to a simple recipe in the usual way. It is suitable as an appetizer for second courses. An indispensable dish for winter - the time when it's time to uncork the preservation.

Ilga

Recipe author

Tomato lecho, zucchini and carrots without onions for winter

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Composition / ingredients

Servings:

Tomatoes

Carrots

Bell pepper (red)

Zucchini

Vegetable oil

Vinegar

150

Sugar (sand)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 22 % 2 g

Carbohydrates 67 % 6 g

40 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Take the products from the list.
Step 2:
We start cooking the dish by passing the washed tomatoes through a meat grinder or chopping them in a blender.
Step 3:
After that, wash the zucchini, peel them, cut off the tips, take out the seeds, cut into half rings.
Step 4:
Peeled peppers and carrots are also cut not finely into rings and circles.
Step 5:
After that, put all the ingredients in one large saucepan (or frying pan with a thick bottom), add vegetable oil, sugar, vinegar, salt, mix everything well.
Step 6:
Put the mass on medium heat.
Step 7:
Simmer the resulting mass for 40-50 minutes while stirring.
Step 8:
After this time, we lay out the finished lecho in sterilized jars and roll up the lids. Now we wrap up the jars and put them in a warm place until they cool down. After a couple of days, lecho can be opened and eaten! Enjoy your meal!

Perhaps this is the most unusual lecho of those that I have ever tried. And I ate it on a visit to my beloved mother-in-law, with whom we are extremely friendly. She is my master in cooking a variety of food, so I often consult with her about certain dishes and take from her the recipes I like the most. She never ceases to amaze with unusual culinary delights every time I show up at her house. It was from her that I learned how to cook lecho from tomatoes, zucchini, carrots and bell peppers. I hurried to share this unusual recipe with you in the hope that you will like the result. This vegetable salad is very well suited as an appetizer for second courses: meat or fish, as well as various side dishes: mashed potatoes, rice, buckwheat, pasta. I like to eat this lecho and just like that with bread to feel all its taste. In general, vegetable dishes in my family are a priority - and it does not matter at all whether they are fresh, stewed, baked or canned. We love and use them in any form and in large quantities.