Italian Style Vegetables
Bring the vibrant flavors of the Mediterranean to your table with this Italian Style Vegetables recipe—an irresistible medley of zucchini, eggplant, bell peppers, cherry tomatoes, and red onion, all sautéed to perfection in aromatic garlic-infused extra virgin olive oil. Seasoned with a fragrant blend of dried oregano, basil, and a touch of crushed red pepper flakes, these vegetables are cooked until tender yet perfectly textured. Finished with fresh parsley and an optional sprinkle of Parmesan cheese, this dish makes a versatile side or pairs beautifully with pasta, rice, or crusty bread for a satisfying meal. Ready in just 35 minutes, this healthy and colorful dish is your go-to for adding Italian flair to your menu. Perfect for vegetarians and bursting with wholesome flavors, it’s a crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 250 grams cherry tomatoes
- 1 medium red onion
- 1 small eggplant
- 3 cloves garlic
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons Parmesan cheese (optional)
Instructions
Wash and dry all the vegetables thoroughly.
Cut the zucchini and eggplant into bite-sized quarter slices.
Slice the red and yellow bell peppers into thin strips, approximately 1/2-inch wide.
Halve the cherry tomatoes and thinly slice the red onion.
Finely mince the garlic cloves.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Add the red onion and sauté for 2-3 minutes until slightly softened.
Stir in the zucchini, eggplant, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cherry tomatoes, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir well to combine.
Reduce the heat to medium-low and cook for another 8-10 minutes, stirring occasionally, until the vegetables are tender but not mushy.
Taste and adjust seasoning as needed.
Transfer the cooked vegetables to a serving dish and garnish with freshly chopped parsley.
Optionally, sprinkle with grated Parmesan cheese for added flavor before serving.
Serve warm as a side dish or over pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 6646 mg | 289% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 56.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3353 mg | 71% | |
*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.
