Adobe Vegetable Skillet
Savor the bold, smoky flavors of this quick and nutritious Adobe Vegetable Skillet recipe, a vibrant medley of fresh vegetables infused with a kick of adobo sauce and aromatic spices like smoked paprika and cumin. Perfect for busy weeknights, this one-pan dish comes together in just 35 minutes, offering a harmonious blend of textures and flavors—from tender zucchini and bell peppers to juicy cherry tomatoes. A splash of vegetable broth keeps everything moist and flavorful, while a garnish of fresh cilantro and a squeeze of lime add a zesty finish. Packed with colorful veggies and a touch of heat, this versatile recipe is ideal as a light main course or a flavorful side dish. Vegan, gluten-free, and irresistibly delicious, it’s a must-try for healthy eating enthusiasts!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons adobo sauce (from canned chipotle peppers)
- 0.25 cup vegetable broth
- 2 tablespoons cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the red and yellow bell peppers, zucchini, yellow squash, and red onion to the skillet. Cook, stirring occasionally, for 5-7 minutes until they begin to soften.
Stir in the cherry tomatoes and minced garlic. Cook for an additional 2 minutes, allowing the tomatoes to start releasing their juices.
In a small bowl, mix together the smoked paprika, ground cumin, chili powder, salt, and black pepper. Sprinkle the spice mixture evenly over the vegetables in the skillet.
Add the adobo sauce and vegetable broth to the skillet. Stir well to coat the vegetables and allow the flavors to meld. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender but not mushy.
Taste and adjust seasoning if necessary.
Remove the skillet from heat and garnish with fresh chopped cilantro.
Serve warm with a lime wedge on the side for an extra burst of brightness.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 31.7 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2839 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
