Vegetables Italiana
Bring a touch of Mediterranean charm to your table with Vegetables Italiana, a vibrant and healthy vegetable medley bursting with classic Italian flavors. This quick and easy recipe features tender zucchini, eggplant, and bell peppers, paired with juicy cherry tomatoes and aromatic garlic for a dish that's as colorful as it is delicious. Seasoned with dried oregano, basil, and a hint of crushed red pepper flakes, these sautéed vegetables are elevated with a sprinkle of fresh parsley and optional Parmesan for the perfect finishing touch. Ready in just 40 minutes, this versatile dish is perfect as a side, a light main course, or a complement to crusty bread or pasta. Packed with wholesome ingredients and minimal effort, Vegetables Italiana is your go-to for a healthy, flavorful meal that captures the essence of Italy.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1.5 cups Cherry tomatoes
- 1 medium Red onion
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped Fresh parsley
- 0.25 cups, grated Parmesan cheese (optional)
Instructions
Wash and dry all the vegetables thoroughly.
Cut the zucchini and eggplant into half-moon slices, each about 1/4-inch thick.
Remove the stems and seeds from the red and yellow bell peppers, then slice them into thin strips.
Halve the cherry tomatoes and set them aside.
Peel the onion and cut it into thin wedges.
Mince the garlic cloves finely.
Heat a large, deep skillet or sauté pan over medium heat and add the olive oil.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the red onion wedges to the pan and cook for 2-3 minutes until they begin to soften.
Add the sliced zucchini, eggplant, and bell peppers to the skillet. Stir well to coat the vegetables in the garlic oil mixture.
Sprinkle in the dried oregano, dried basil, and crushed red pepper flakes. Season with the salt and black pepper.
Cook the vegetables over medium heat for 10 minutes, stirring occasionally, until they are tender but still slightly crisp.
Add the halved cherry tomatoes to the skillet and cook for an additional 5 minutes until they soften and release their juices.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the vegetables.
If desired, top with grated Parmesan cheese before serving.
Serve warm as a side dish or pair it with crusty bread or pasta for a complete meal. Enjoy!
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 7541 mg | 328% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 61.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 969 mg | 75% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3762 mg | 80% | |
*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.
