Saucy Vegetables
Bursting with vibrant colors and bold, savory flavors, Saucy Vegetables is the ultimate one-skillet vegetable dish that transforms simple, wholesome ingredients into a comforting meal. Packed with a nutritious medley of bell peppers, zucchini, carrots, and broccoli, this recipe is brought to life with a rich tomato-based sauce enhanced by garlic, onion, soy sauce, and a touch of cornstarch for the perfect silky texture. Ready in just 35 minutes, it’s an ideal vegetarian option for busy weeknights, whether served as a hearty side dish or spooned over rice, quinoa, or noodles for a satisfying main course. This quick and easy recipe celebrates fresh produce while delivering a flavorful, saucy finish that will become a mealtime favorite. Perfect for clean eating and packed with plant-powered nutrients, Saucy Vegetables is a must-try for veggie lovers!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Onion, diced
- 3 large Bell peppers (red, green, yellow), chopped
- 2 medium Zucchini, sliced into half-moons
- 1 large Carrot, julienned
- 2 cups Broccoli florets
- 2 tablespoons Tomato paste
- 1 15-ounce can Crushed tomatoes
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet or wok over medium heat.
Add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and translucent.
Stir in the chopped bell peppers, zucchini, julienned carrot, and broccoli florets. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Push the vegetables to one side of the skillet. In the cleared space, add the tomato paste and cook for 1 minute, stirring, to enhance its flavor.
Add the crushed tomatoes and vegetable broth to the skillet. Stir everything together to combine well.
Mix in the soy sauce, salt, and black pepper. Let the sauce come to a simmer, cooking for about 5 minutes to allow the flavors to meld.
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this mixture into the skillet, stirring constantly to thicken the sauce.
Cook for another 2-3 minutes until the sauce reaches your desired consistency.
Turn off the heat and sprinkle the chopped fresh parsley over the top.
Serve hot as a side dish or over rice, quinoa, or noodles for a light main meal.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 16.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1256 mg | 27% | |
*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.
