The beautiful word sauté came to us from the French language. In literal translation, it means “to jump”, but it is used more often in the meaning of “fry in a small amount of oil.” The fact is that “saute” is not the name of a vegetable dish familiar to us, it is a French culinary technique that involves quickly frying food over high heat with the addition of a small amount of fat.
To prevent the ingredients from burning, you need to constantly stir and shake the pan. As a result, the products do not lie on the surface, but constantly “bounce”. Saute is usually prepared in a saucepan and any roomy frying pan with high walls.
Ingredients:
– 3 carrot
– 1 onion
– 3 pepper
– 4 eggplant/zucchini
– 3 tomatoes
– parsley
– oregano
– 1/2 garlic
– salt, pepper
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