Medveg
Discover the vibrant flavors of Medveg, a comforting medley of fresh vegetables simmered to perfection in a rich tomato-based sauce. This Mediterranean-inspired dish features a colorful array of zucchini, eggplant, red bell pepper, and carrots, elevated by aromatic garlic, thyme, and paprika. With just 20 minutes of prep time, this recipe is perfect for healthy weeknight dinners or as a hearty side dish. Simmered gently with vegetable broth and finished with a sprinkle of fresh parsley, Medveg is a wholesome, plant-based delight that pairs beautifully with crusty bread or your favorite protein. Whether you're seeking a vegetarian main course or a versatile side dish, this one-pot recipe is sure to please.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 1 large zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 3 whole garlic cloves
- 1 14-ounce can canned diced tomatoes
- 0.5 cup vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and finely dice the onion. Peel and thinly slice the carrots. Cut the zucchini, eggplant, and red bell pepper into bite-sized cubes.
Mince the garlic cloves and set aside.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the carrots and cook for 5 minutes, letting them soften slightly.
Add the zucchini, eggplant, and red bell pepper to the skillet. Sauté for another 8-10 minutes, stirring occasionally, until the vegetables are golden and beginning to soften.
Mix in the minced garlic and cook for 1 minute until fragrant.
Pour the canned diced tomatoes with their juices into the skillet. Stir in the vegetable broth, thyme, paprika, salt, and black pepper.
Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes. Stir occasionally to ensure the vegetables cook evenly and the flavors meld together.
Remove the skillet from the heat and sprinkle fresh parsley over the top before serving.
Serve the Medveg warm as a main dish with crusty bread or as a side dish alongside your favorite protein.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6226 mg | 271% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 66.2 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3772 mg | 80% | |
*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.
