Italian Vegetable Skillet with Roasted Garlic and Pine Nuts
Elevate your weeknight dinners with this vibrant Italian Vegetable Skillet featuring roasted garlic and pine nuts. Packed with fresh garden vegetables like zucchini, yellow squash, eggplant, and cherry tomatoes, this one-pan wonder combines bold Mediterranean flavors with effortless preparation. The caramelized roasted garlic infuses the dish with a deep, savory sweetness, while toasted pine nuts add a delightful crunch. Seasoned with Italian herbs, a hint of red pepper flakes, and fresh basil, this colorful skillet is ready in under 45 minutes, making it a perfect vegetarian main course or hearty side dish. Top it with grated Parmesan for a touch of indulgence and serve it warm to enjoy an irresistible medley of flavors and textures.
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Recipe Information
Ingredients
- 1 garlic bulb
- 3 tablespoons olive oil
- 2 medium zucchini
- 1 medium yellow squash
- 1 red bell pepper
- 1 small eggplant
- 1.5 cups cherry tomatoes
- 2 cups baby spinach
- 3 tablespoons pine nuts
- 1 teaspoon Italian seasoning
- 0.25 teaspoons red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh basil leaves
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in foil. Roast in the preheated oven for 25-30 minutes or until the cloves are soft and caramelized.
While the garlic roasts, prepare the vegetables. Slice the zucchini, yellow squash, and eggplant into half-inch rounds. Dice the red bell pepper into small pieces, and halve the cherry tomatoes.
In a large dry skillet, toast the pine nuts over medium heat until golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning, then transfer to a small bowl and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the zucchini, yellow squash, eggplant, and red bell pepper. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are tender.
Add the cherry tomatoes, roasted garlic (squeeze the cloves out of their skins), Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir well to combine and cook for an additional 5 minutes.
Add the baby spinach to the skillet and stir until wilted, about 2-3 minutes.
Remove the skillet from heat and garnish with the toasted pine nuts and fresh basil leaves. If desired, sprinkle with grated Parmesan cheese for added flavor.
Serve the Italian Vegetable Skillet warm as a side dish or on its own as a light vegetarian main course.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 9.0 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 906 mg | 19% | |
*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.
