Mixed Vegetable Medley
User Reviews
5.0
15 reviews
Excellent
Mixed Vegetable Medley
Report
Use your garden fresh vegetables like bell peppers, broccoli, zucchini and squash to make a snappy, colorful vegetable medley as a healthy side dish or part of a tasty vegan meal.
Share:
Ingredients
- 1 red bell pepper cut into 1" dice
- 1 medium zucchini cut into 1/4" thick rounds or half moons
- 1 medium yellow squash cut into 1/4" thick rounds or half moons
- ½ large sweet onion cut into 1" dice
- ½ small eggplant cut into 1" dice
- 1 stalk broccoli cut into bite-sized florets
- 6 ounces white mushrooms
- 2 tablespoons olive oil
- ¼ cup basil leaves chopped
FOR SPICE MIX:
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon Diamond Crystal kosher salt or 1/4 to 1/3" teaspoon Morton's Kosher Salt
- ½ teaspoon fennel seed lightly crushed with a mortar and pestle
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- 2 cloves garlic minced
Add to Shopping List
Instructions
- In a small bowl combine ¼ teaspoon fresh ground black pepper, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon fennel seed, crushed, ⅛ teaspoon crushed red pepper flakes, ½ teaspoon dried oregano and 2 cloves garlic, minced. Stir to combine.
- Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add ½ small eggplant, 1 stalk broccoli florets, and about 1 teaspoon of the spice mix. Sauté, stirring occasionally, until the vegetables start to brown and turn crisp-tender, about 8 minutes.
- Transfer the broccoli and eggplant to a large mixing bowl.
- Add a teaspoon of olive oil to the skillet and add 1 red bell pepper, 1 medium zucchini and 1 medium yellow squash with a teaspoon of the spice mix. Sauté the vegetables, stirring occasionally, until they start to brown on the edges and are crisp-tender inside. Transfer to the bowl with the eggplant and broccoli (the hot vegetables on top of the broccoli will steam the florets a bit).
- Add a teaspoon of the olive oil to the skillet and quickly sauté ½ large sweet onion until just starting to get translucent (about 3 minutes). Transfer to the bowl
- Add the remaining olive oil to the skillet and sauté 6 ounces white mushrooms with the remainder of the spice blend. Cook, stirring and flipping occasionally until browned and give up some of their liquid.
- Transfer the mushrooms to the bowl of vegetables and toss to combine.
- Add ¼ cup basil leaves just before serving and quickly toss to combine. Transfer to a serving bowl and serve.
Notes
- When vegetables give up liquid, they create steam, and if they're piled on top of one another, they will steam instead of having that crisp-tender bite. Therefore, don't crowd the skillet with vegetables as you cook them. There should be ample room to saute and brown them without steaming.
- While this is a tasty side dish, it also makes a delicious main course served over cooked pasta or steamed rice with some grated parmesan cheese.
Nutrition Information
Show Details
Calories
94kcal
(5%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
212mg
(9%)
Potassium
519mg
(15%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1039IU
(21%)
Vitamin C
63mg
(70%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 212mg | 9% |
| Potassium | 519mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1039IU | 21% |
| Vitamin C | 63mg | 70% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
