Vegetable Hodgepodge

Nutriscore Rating: 82/100

Bursting with vibrant colors and wholesome flavors, Vegetable Hodgepodge is a hearty, one-pot wonder that transforms simple pantry staples into a satisfying, nutrient-packed meal. Featuring a medley of fresh vegetables—like tender baby potatoes, crisp green beans, and juicy cherry tomatoes—this recipe is infused with savory notes of garlic, thyme, rosemary, and paprika. Simmered in rich vegetable broth until perfectly tender, each bite delivers a comforting blend of textures and aromas. Ready in under an hour, it’s an ideal choice for busy weeknights or a light, crowd-pleasing dish for any gathering. Garnished with fresh parsley, this versatile vegan dish is perfect served solo, alongside crusty bread, or as a complement to your favorite protein.

Recipe Information

• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, sliced
• 1 medium zucchini, diced
• 1 large red bell pepper, diced
• 2 cups baby potatoes, halved
• 1 cup green beans, trimmed
• 1 cup cherry tomatoes, halved
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

📝 Instructions

10 steps

1. Heat the olive oil in a large skillet or pot over medium heat.

2. Add the diced yellow onion and sauté until it becomes translucent, about 3-4 minutes.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add the sliced carrots and cook for 3-4 minutes, stirring occasionally.

5. Add the diced zucchini, red bell pepper, halved baby potatoes, and trimmed green beans. Stir to combine and cook for 5 minutes.

6. Pour in the vegetable broth and stir in the dried thyme, rosemary, paprika, salt, and black pepper. Bring the mixture to a gentle simmer.

7. Cover the skillet or pot with a lid and let the vegetables cook for 20 minutes, stirring occasionally, until the potatoes are fork-tender.

8. Uncover and add the halved cherry tomatoes. Cook for 5 more minutes, allowing the tomatoes to soften slightly.

9. Adjust the seasoning to taste, adding more salt or pepper if needed.

10. Garnish with freshly chopped parsley before serving.

Nutrition Facts

1 serving (1777.1g)

Calories		1045
% Daily Value*
Total Fat		32.5 g	42%
	Saturated Fat	4.9 g	25%
	Polyunsaturated Fat	0.7 g
Cholesterol		0 mg	0%
Sodium		2673 mg	116%
Total Carbohydrate		177.9 g	65%
	Dietary Fiber	36.9 g	132%
	Total Sugars	47.6 g
Protein		28.5 g	57%
Vitamin D		0.0 mcg	0%
Calcium		361 mg	28%
Iron		11.9 mg	66%
Potassium		5330 mg	113%

*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.

Source of Calories

Fat: 292 cal (26.2%%)

Protein: 114 cal (10.2%%)

Carbs: 711 cal (63.6%%)