Spicy Diced Vegetables
Bursting with vibrant colors and bold flavors, Spicy Diced Vegetables is a quick and healthy recipe that’s perfect for weeknight dinners or meal prep. Featuring a medley of carrots, bell peppers, zucchini, and red onions, this veggie-packed dish is elevated with a tantalizing blend of spices like paprika, cayenne, and cumin, ensuring every bite is full of warmth and zest. Sautéed to perfection in olive oil and accented with fragrant garlic, this dish strikes the perfect balance between tender and crisp textures. Ready in just 35 minutes, it’s a versatile side dish or light main meal that pairs beautifully with rice, quinoa, or fresh bread. Garnished with fresh cilantro for a pop of freshness, this flavorful vegetable sauté is a must-try for spice lovers and healthy eating enthusiasts alike.
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Recipe Information
Ingredients
- 2 medium Carrot
- 1 large Bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Wash all the vegetables thoroughly under cold running water.
Peel the carrots and dice them into small, uniform cubes.
Remove the seeds from the bell pepper and dice it into small pieces.
Trim the ends of the zucchini and dice it into similar-sized cubes as the carrot.
Peel the red onion and chop it into small pieces.
Mince the garlic cloves finely.
In a large non-stick skillet or frying pan, heat the olive oil over medium heat.
Add the garlic to the pan and sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Add the diced carrot to the pan first and sauté for 3-4 minutes as it takes longer to cook.
Next, add the red onion and bell pepper to the skillet. Cook for another 3-4 minutes, stirring occasionally.
Add the zucchini and continue sautéing for 5-6 minutes, or until all the vegetables are tender but still slightly crisp.
Sprinkle in the paprika, cayenne pepper, ground cumin, salt, and black pepper. Stir well to evenly coat the vegetables with the spices.
Cook for another 2 minutes, allowing the spices to bloom and enhance the flavors of the dish.
Remove the skillet from heat and taste for seasoning. Adjust salt and pepper if necessary.
Transfer the spicy diced vegetables to a serving dish and garnish with freshly chopped cilantro if desired.
Serve immediately as a side dish or enjoy it as a light main meal with rice, quinoa, or bread.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4314 mg | 188% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 28.5 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1413 mg | 30% | |
*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.
