Sweet pepper, tomato and zucchini lecho: 3 variations of appetizer

Lecho is an amazing, spicy, very aromatic, and delicious winter vegetable appetizer. It is based on healthy summer vegetables, namely peppers, zucchini, carrots, and onions. The dish is very quick and easy to prepare and will be very successful.

The FoodOboz editorial team shares 3 recipes for delicious, spicy, spicy lecho made from peppers, zucchini, onions, garlic, and spices that you can prepare in 1 hour.

1. Pepper and garlic lecho

Ingredients:

• Sweet peppers - 2 kg
• Tomatoes - 1 kg
• Onions - 300 g
• Garlic - 2 cloves.
• Salt - 2 tbsp.
• Sugar - 4 tbsp.
• Oil - 5 tbsp. 
• Vinegar 9% - 2 tbsp. 

Method of preparation:

1. Wash the tomatoes, dry them well, and pass them through a meat grinder.
2. Peel the onion and garlic, cut the onion in half rings, and the garlic in half.
3. Wash the peppers, remove the stems and seeds, and cut them into medium-sized pieces.
4. In a large saucepan, combine tomato puree, onion, garlic, and bell pepper, add salt, and sugar, mix thoroughly, and bring to a boil.
5. Then cook for another 20 minutes over low heat, making sure to stir so that the lecho does not burn.
6. After the time has elapsed, add the oil and vinegar, mix everything, and bring to a boil again, then cook for another 5-7 minutes over low heat.
7. Put the hot lecho in jars and preserve it, turn it upside down, and wrap it in a warm blanket or towel.

2. Lecho with zucchini

Ingredients:

• bell pepper - 1 kg
• zucchini - 1 kg
• tomatoes - 2 kg
• garlic - 3-5 cloves.

• oil - 200 ml
• sugar - 100 g
• salt - 2 tbsp
• apple cider vinegar - 100 ml

Method of preparation:

1. Wash the zucchini, and cut it into slices, but if the vegetable is old, remove the seeds and cut it into cubes.
2. Wash the peppers, remove the seeds, and cut them into medium strips.
3. Peel and chop the garlic.
4. Wash the tomatoes and put them through a meat grinder.
5. Pour the prepared tomato puree into a saucepan, bring to a boil, add the zucchini and pepper, bring to a boil again, and then cook for another 10 minutes.
6. Then add oil, salt, sugar, stir and cook.
7. After 5 minutes, add the vinegar and garlic, stir, and pour the finished lecho into sterile jars.

3. Lecho with onions and carrots

Ingredients:

• tomatoes - 2 kg
• carrots - 500 g
• bell pepper - 1 kg
• onion - 300 g
• vegetable oil - 150 ml
• salt - 1 tbsp
• sugar - 100 g
• vinegar - 1 tbsp. 

Method of preparation:

1. Wash the tomatoes and pass them through a meat grinder.
2. Peel the seeds from the peppers, and cut them into medium pieces.
3. Peel and grate the carrots on a coarse grater.
4. Cut the peeled onion into half rings.
5. Pour the tomato puree into a saucepan, bring to a boil, and add the grated carrots, cook for 15 minutes.
6. Then add pepper and onion, and cook for another 10 minutes.
7. Then pour in the vegetable oil, add sugar, and salt, and mix thoroughly, pour the hot lecho into sterile jars and preserve.
8. Be sure to turn the jars upside down and wrap them in a warm cloth.