Spanish Vegetables
Elevate your vegetable game with this vibrant and flavor-packed Spanish Vegetables recipe—a one-pan medley of fresh ingredients simmered to perfection. Featuring tender zucchini, smoky eggplant, and sweet red bell peppers, all infused with the rich warmth of smoked paprika, earthy oregano, and a hint of cumin, this dish is a celebration of classic Spanish flavors. Canned or fresh tomatoes form a luscious base, while garlic and onions add aromatic depth. Ready in just 40 minutes, it’s the perfect wholesome side dish or light main course, served with crusty bread or steamed rice. Garnish with fresh parsley for a pop of color and a bright, herby finish. Try this easy, Mediterranean-inspired recipe for a healthy, delicious way to enjoy your veggies!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium eggplant
- 400 grams tomatoes (canned, diced or fresh)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Peel and dice the onion, then add it to the pan. Sauté for 3-4 minutes until softened.
Mince the garlic and add it to the pan. Cook for 1 minute, stirring constantly to prevent burning.
Slice the red bell pepper into thin strips and dice the zucchini and eggplant into bite-sized cubes. Add them to the pan and cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the canned or fresh diced tomatoes, along with the smoked paprika, dried oregano, ground cumin, salt, and black pepper. Stir well to combine.
Lower the heat to a gentle simmer and cover the pan. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Taste and adjust seasoning with more salt or pepper if needed.
Remove from heat, sprinkle with chopped fresh parsley (if using), and serve warm. Enjoy your Spanish Vegetables as a side dish or a main course with crusty bread or rice.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4271 mg | 186% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 50.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3049 mg | 65% | |
*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.
