Zucchini with carrots and peppers for the winter

Making preparations for the winter, we want them to be not only tasty, but also healthy. And as a hostess, I love the simplest recipes. Indeed, more and more often you are convinced that the fewer troubles in the recipe, the tastier it turns out. Zucchini with carrots and peppers for the winter is exactly that preparation, which should be in the bins of every housewife. Amazingly delicious dish, I advise you to try it.

Ingredients:

• zucchini - 0.5 kilograms;
• carrot - 3 pieces;
• bell peppers - 0.5 kilograms;
• garlic - 3-4 cloves;
• tomato puree - 200 milliliters;
• apple cider vinegar - 120 milliliters;
• salt - 1 teaspoon;
• sugar - 100 grams;
• sunflower oil - 180 grams.

Zucchini with carrots and peppers for the winter. Step by step recipe

1. We clean the zucchini from the skin and seeds, cut into cubes of arbitrary size.
2. Cut the carrots into cubes.
3. Peel the bell pepper and chop it with a blender. If you like sharper dishes, add a hot pepper pod.
4. Pour the tomato mass into a mass of pepper (you can use ready-made tomato juice, you can dilute the tomato puree with water, or just chop the tomatoes in a meat grinder).
5. Put the mass that turned into fire, bring to a boil, season with salt, sugar and pour in sunflower oil.
6. Put zucchini and carrots in a pan with tomato and pepper filling, and cook everything over low heat for 35-40 minutes, add finely chopped garlic 5 minutes before cooking.
7. We spread the hot appetizer of zucchini, pepper and carrots along with the sauce in sterilized jars and tightly cork the lid.

Zucchini with carrots and peppers for the winter can be stored at room temperature. I think, even after reading the recipe, you are convinced of its simplicity and usefulness. The only thing left is to prepare a jar of this vitamin miracle for yourself. “I love to cook” wishes you delicious preparations. And be sure to try cooking zucchini with carrots for the winter and pickled zucchini with carrots, onions and garlic.