Rumanian Mixed Vegetables
Bursting with vibrant Mediterranean flavors, Rumanian Mixed Vegetables is a hearty and healthy vegetable medley that's as satisfying as it is colorful. This one-pot recipe features a delicious combination of tender eggplant, zucchini, and bell peppers simmered in a rich tomato-based sauce infused with paprika, oregano, and thyme. A touch of garlic and onions enhances its savory depth, while fresh parsley adds a pop of freshness to the finished dish. Ready in under an hour, this gluten-free and vegetarian recipe is perfect as a side dish or a light main course. Serve it with crusty bread or alongside your favorite protein for a meal that's as versatile as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 2 medium red bell peppers
- 1 large zucchini
- 1 medium eggplant
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 0.5 cup water
Instructions
Peel and finely chop the onion. Mince the garlic cloves.
Cut the red bell peppers into thin strips. Dice the zucchini and eggplant into bite-sized cubes.
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the bell peppers, zucchini, and eggplant to the skillet. Stir well and cook for 8-10 minutes, stirring occasionally, until the vegetables are partially softened.
Push the vegetables to one side of the skillet and add the tomato paste to the center. Cook the tomato paste for 1 minute to deepen its flavor.
Stir the tomato paste into the vegetables, then add the canned diced tomatoes, paprika, oregano, thyme, salt, and black pepper. Mix well to combine everything evenly.
Pour the water into the skillet, stir, and bring the mixture to a gentle simmer.
Lower the heat to medium-low, cover the skillet with a lid, and let the vegetables simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
Taste and adjust the seasoning if needed.
Sprinkle fresh parsley over the mixed vegetables just before serving.
Serve warm as a side dish or a light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5882 mg | 256% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 68.4 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3788 mg | 81% | |
*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.
