Green Tomatoes Veggies
Bring a burst of vibrant color and wholesome flavor to your table with this Green Tomatoes Veggies recipe, a quick and easy sautéed medley that showcases fresh, seasonal produce at its finest. Featuring the tangy juiciness of green tomatoes paired with tender zucchini, sweet red bell peppers, earthy carrots, and aromatic garlic and onion, this dish is perfectly seasoned with warming spices like cumin and paprika. Ready in just 35 minutes, it’s a versatile option that can shine as a hearty side dish or a light main course served over rice, quinoa, or pasta. Topped with a sprinkle of fresh parsley, this healthy, vegan-friendly recipe is as nutritious as it is delicious, making it an ideal choice for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 4 medium green tomatoes
- 1 large zucchini
- 1 medium red bell pepper
- 1 large carrot
- 1 small yellow onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash all vegetables thoroughly under cool running water.
Cut the green tomatoes into wedges (about 6-8 wedges per tomato).
Slice the zucchini into thin rounds, approximately 1/4-inch thick.
Dice the red bell pepper into bite-sized pieces.
Peel and thinly slice the carrot into matchsticks or rounds.
Peel and finely chop the onion and garlic cloves.
Heat olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion and garlic to the pan, sautéing for 2-3 minutes until softened and fragrant.
Add the carrot and red bell pepper to the pan, cooking for another 4-5 minutes to soften.
Stir in the ground cumin, paprika, salt, and black pepper, ensuring the vegetables are evenly coated with the spices.
Add the green tomatoes and zucchini to the pan, stirring gently to combine all the ingredients.
Cover the pan with a lid and reduce the heat to medium-low. Let the vegetables cook for 8-10 minutes, stirring occasionally, until the green tomatoes are tender and starting to release their juices.
Optional: Remove the lid for the last 1-2 minutes of cooking if any liquid needs to evaporate.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the Green Tomatoes Veggies to a serving plate and garnish with fresh parsley, if desired.
Serve warm as a side dish or over rice, quinoa, or pasta for a heartier meal.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 46.5 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2199 mg | 47% | |
*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.
