Spicy Piquant Zucchini with Vegetables
Description
I love combining fresh and baked or roasted vegetables—the result is always very good! Make a double batch right away—the longer the appetizer sits in the refrigerator, the tastier it gets. Can be served warm or chilled.
Instructions
- 1
Step 1
Rinse and dry the herbs – parsley, celery, basil, and mint – then chop them finely. Add chopped garlic and freshly ground spices. I use a little coriander, paprika, and chili flakes, plus a peppercorn blend. Season lightly with salt and mix well.
- 2
Step 2
Cut the zucchini into thin rounds. Fry in batches in hot oil until lightly browned. Transfer to a plate.
- 3
Step 3
Cut the carrots into thin strips and lightly sauté them in the oil left over from frying the zucchini.
- 4
Step 4
Add the thinly sliced onion and peppers to the carrots. Warm, stirring, for a minute or two, until a bright aroma appears.
- 5
Step 5
Place the hot vegetables in a bowl with the herbs and mix.
- 6
Step 6
Place a layer of zucchini slices in a convenient dish. On top—a layer of vegetables with greens.
- 7
Step 7
Cover with a layer of thinly sliced tomatoes. Repeat the layers several times.
- 8
Step 8
Mix the soy sauce with the vinegar and syrup well in a glass. Add boiled water to the brim of the glass. You can add a little salt to taste. The dressing should taste balanced and bright. Pour it over the vegetables and cover with a plate. Press down lightly and refrigerate. At least 1 hour, up to a couple of days.
- 9
Step 9
Serve from the refrigerator – it tastes better that way.