Mixed Vegetable Medley
User Reviews
5
Mixed Vegetable Medley
Description
This recipe for Mixed Vegetable Medley includes a diverse selection of vegetables cut into uniform pieces for even cooking. The vegetables are sautéed in batches to prevent overcrowding, which could cause steaming and loss of desired crisp-tender textures. A spice mix combining black pepper, kosher salt, crushed fennel seeds, crushed red pepper flakes, dried oregano, and minced garlic is added during cooking, imparting herbal and slightly spicy notes.
The method cooks eggplant and broccoli first, then adds bell pepper, zucchini, and yellow squash, allowing each group to brown slightly while remaining tender. Finally, onion, mushrooms, and basil complete the dish, providing layers of flavor and aroma. Olive oil is the cooking fat, contributing a mild richness. This sautéed vegetable medley combines tender and slightly crisp textures, with savory and herbaceous seasoning.
It can be served as a flavorful side dish accompanying meats or seafood, or as a vegetarian main when placed over cooked pasta or steamed rice, optionally garnished with grated parmesan cheese. The dish’s balance of flavors and textures makes it a versatile component in meals.
To maintain the best texture, avoid crowding the pan and allow vegetables space to brown properly. The recipe notes highlight that excess liquid from vegetables can lead to steaming rather than sautéing, so cooking in batches or smaller amounts is recommended.
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 talk broccoli cut into bite-sized florets
- 6 ounces white mushrooms
- 2 tablespoons olive oil
- ¼ cup basil chopped, leaves
FOR SPICE MIX:
- ¼ teaspoon black pepper fresh ground
- ½ teaspoon kosher salt or 1/4 to 1/3" teaspoon Morton's Kosher Salt, Diamond Crystal brand
- ½ teaspoon fennel seed lightly crushed with a mortar and pestle
- ⅛ teaspoon red pepper flakes crushed
- ½ teaspoon oregano dried
- 2 cloves garlic minced
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
- Cook vegetables in batches to avoid overcrowding the pan, which causes steaming instead of browning and crispening.
- This medley can serve as a side or a main course when combined with pasta or steamed rice and topped with grated parmesan.
- Lightly crushing fennel seeds enhances their flavor release in the spice mix.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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