Vegetable salad for winter from zucchini with tomatoes and onions

Very tasty and colorful homemade canned food. Zucchini always grew very well in our garden, which could be eaten until January. But zucchini is a rather tender vegetable, so it's not so easy to store it in a city apartment. But my grandmother used to prepare a salad for the winter from zucchini, which will perfectly go as a side dish to various foods. I recommend you this recipe, proven over the years, according to which I myself make preparations for the winter.

LioVita

Recipe author

Vegetable salad for winter from zucchini with tomatoes and onions

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Composition / ingredients

Servings:

Zucchini (ripe)

0.5

Carrots

200

Bell pepper (green)

100

Tomatoes

300

Onion

Vegetable oil

Garlic

to taste

Salt (better to taste)

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 40 % 4 g

Carbohydrates 50 % 5 g

61 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 d

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Take a zucchini, peel it from the skin, remove the core along with the seeds and cut into cubes. Overripe zucchini, which take a long time to cook, are good for this, and they are no longer very tasty in boiled or fried form. Rinse the Bulgarian sweet peppers, remove the core with the seeds and cut into thin strips. And tomatoes and carrots, pre-washed, need to be cut into cubes. Chop the onion and garlic. Now put all the vegetables in a saucepan, pour vegetable oil and mix thoroughly. Bring the vegetables to a boil over low heat and cook for 7-10 minutes. Then, until it cools down, we immediately put it in jars, which we close with lids. Wrap the jars until they cool down.