Baked Zucchini Caviar (Kabachkovaya ikra in oven)

Yields 4 cups

2 medium zucchinis, cut into medium chunks

1 medium carrot, peeled and cut into medium chunks

1 medium onion, peeled and cut into medium chunks

1 medium red pepper, peeled and cut into medium chunks

2 beef steak tomatoes

3 garlic cloves

2 tablespoons olive oil

1/2 teaspoon salt + more to taste

black ground pepper, lemon juice, sugar to taste

Preheat the oven to 350 F (180 C). Spray with non-stick cooking spray 8-inch square deep glass pan. 

Remove the stem from tomatoes and cut a shallow X on the bottom of the tomato. Place tomatoes in a deep bowl and pour boiling water over to cover and keep for about 1 minutes.  Peel the skins off with a sharp knife and cut into medium chunks removing some seeds. 

Place all vegetables into prepared glass pan, drizzle with olive oil and sprinkle with salt. Using a large tablespoon lightly mix everything in a pan. Cover with aluminum foil and bake for 40 minutes. 

Remove from the oven, uncover and give about 5 minutes to cool. Using immersion mixer, puree everything.  Check for salt, pepper, sugar and lemon juice. Some people like to use white vinegar instead of lemon juice. It's absolutely appropriate. 

Pour into clean and dry 4-cups glass jar and keep in refrigerator. Serve with chips, cheese or flat breads. 

Russian version