Summer Vegetables Spain
Celebrate the vibrant flavors of Spanish cuisine with this "Summer Vegetables Spain" recipe—a medley of fresh, colorful produce that captures the essence of Mediterranean summers. Zucchini, eggplant, bell peppers, and ripe tomatoes are perfectly sautéed in rich olive oil, infused with the warm spices of sweet paprika and cumin, and finished with a sprinkle of fragrant fresh parsley. This one-pan vegetable dish is both simple and wholesome, making it a versatile addition to your summer table. Serve it warm or at room temperature as a light main course, a flavorful side dish to grilled meats or fish, or paired with crusty bread for a satisfying appetizer. With its 20-minute prep time and rich layers of flavor, "Summer Vegetables Spain" is a must-try recipe for any vegetable lover or Mediterranean food enthusiast.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 medium ripe tomatoes
- 4 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and dry all the vegetables thoroughly.
Cut the zucchini and eggplant into bite-sized cubes. Sprinkle them lightly with salt and set aside in a colander for 10 minutes to draw out excess moisture.
Core the bell peppers and cut them into thin strips. Dice the tomatoes finely. Mince the garlic cloves.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Rinse and pat dry the zucchini and eggplant cubes. Add them to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly golden. Remove and set aside.
Add the remaining 2 tablespoons of olive oil to the skillet. Toss in the minced garlic and cook for 30 seconds until fragrant.
Stir in the bell pepper strips and cook for 5 minutes, stirring occasionally, until they start to soften.
Add the diced tomatoes, sweet paprika, ground cumin, salt, and black pepper. Stir well and reduce the heat to medium-low.
Return the zucchini and eggplant to the skillet. Stir to combine all the ingredients.
Cover the skillet and let the vegetables simmer gently for 15-20 minutes, stirring occasionally, until tender and all the flavors meld together.
Taste and adjust seasoning with additional salt or black pepper if needed.
Sprinkle the chopped fresh parsley over the dish before serving. Serve warm or at room temperature with crusty bread or as a side to grilled meats or fish.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 32.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1317 mg | 28% | |
*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.
