Saucy Garden Patch Vegetables
Bring the freshness of the farmers' market to your table with this vibrant Saucy Garden Patch Vegetables recipe! A medley of zucchini, yellow squash, carrots, and sweet cherry tomatoes are sautéed with aromatic onions and garlic, then simmered in a rich, tangy tomato and balsamic sauce infused with Mediterranean herbs like oregano and basil. This quick and easy vegetable dish is ready in just 40 minutes, making it perfect for busy weeknights or an impressive side for dinner parties. Garnished with freshly chopped parsley, these tender, saucy vegetables shine as a standalone vegan meal or pair beautifully with rice, quinoa, or crusty bread. Packed with flavor and nutrients, this recipe is a delicious way to celebrate seasonal produce.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 2 medium, cubed zucchini
- 2 medium, cubed yellow squash
- 2 medium, thinly sliced carrots
- 1 large, diced red bell pepper
- 1.5 cups, halved cherry tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, freshly chopped (for garnish) parsley
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and cook for 3-4 minutes until it starts to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed zucchini, yellow squash, sliced carrots, and diced red bell pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the halved cherry tomatoes, tomato paste, and vegetable broth. Mix until the tomato paste is well combined.
Add the balsamic vinegar, dried oregano, dried basil, salt, and black pepper. Stir to incorporate.
Bring the mixture to a gentle simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
Taste and adjust seasoning if necessary.
Remove from heat and garnish with freshly chopped parsley before serving.
Serve warm as a standalone dish, or pair it with rice, quinoa, or crusty bread for a heartier meal.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5621 mg | 244% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 75.6 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4229 mg | 90% | |
*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.
