Low Fat Verdure Miste
Bright, colorful, and bursting with natural flavors, Low Fat Verdure Miste is the ultimate healthy side dish or light main course that celebrates the freshness of seasonal vegetables. Featuring a medley of zucchini, eggplant, bell peppers, cherry tomatoes, and red onion, this Italian-inspired recipe brings together vibrant produce lightly sautéed with garlic, a drizzle of extra virgin olive oil, and a splash of balsamic vinegar for a tangy kick. With just 15 minutes of prep time and 20 minutes of cooking, this low-fat dish is both quick and wholesome, perfect for busy weeknights or casual entertaining. Garnished with fragrant fresh basil, enjoy these tender-crisp vegetables either warm or at room temperature—ideal for pairing with grilled proteins or crusty bread. Whether you're looking for a healthy vegetarian option or a flavorful plant-based side, this verdure miste fits the bill!
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 medium-sized eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 200 grams cherry tomatoes
- 1 small red onion
- 2 medium garlic cloves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 10 leaves fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash all vegetables thoroughly under running water and pat dry.
Cut the zucchini and eggplant into bite-sized cubes, approximately 1 inch in size.
Remove the stems and seeds from the red and yellow bell peppers, then chop them into similar-sized pieces as the zucchini and eggplant.
Halve the cherry tomatoes and finely slice the red onion.
Peel the garlic cloves and mince them finely.
Preheat a large non-stick skillet or grill pan over medium heat.
Add 1 tablespoon of extra virgin olive oil to the heated pan and swirl to coat the surface.
Add the minced garlic and red onion to the pan, sautéing for 2-3 minutes until fragrant and slightly softened.
Toss in the zucchini, eggplant, and bell peppers. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender yet retain a slight crunch.
Add the halved cherry tomatoes to the pan and cook for an additional 5 minutes, allowing them to soften but not fully break down.
Drizzle the balsamic vinegar over the vegetables, sprinkle with the salt and black pepper, and stir well to combine.
Remove from heat and transfer to a serving dish.
Garnish with fresh basil leaves and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5519 mg | 240% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 60.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3529 mg | 75% | |
*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.
