Vegetables Italiano
Bursting with vibrant colors and Mediterranean flavors, Vegetables Italiano is a quick and easy sautéed veggie medley that's perfect as a healthy side dish or a light main course. Featuring tender zucchini, yellow squash, bell peppers, cherry tomatoes, and red onion, this recipe is infused with the aromatic blend of garlic, dried herbs, and a hint of crushed red pepper for a subtle kick. The dish is finished with fresh parsley and optional Parmesan cheese for a touch of elegance. Ready in just 35 minutes, this one-pan wonder is ideal for weeknights and pairs perfectly with pasta, rice, or crusty bread. Packed with nutrients and naturally vegetarian, Vegetables Italiano is a must-try for anyone looking to add a burst of Italian-inspired flavor to their meals.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large green 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
- 0.25 teaspoon crushed red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Wash and dry all the vegetables.
Slice the zucchini, yellow squash, and red and green bell peppers into uniform bite-sized pieces.
Cut the red onion into thin wedges and halve the cherry tomatoes.
Mince the garlic cloves and set aside.
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Add the sliced zucchini, yellow squash, and bell peppers to the pan. Sauté for 5-7 minutes, stirring occasionally.
Add the red onion wedges and minced garlic to the pan. Cook for another 3 minutes until the onion becomes translucent and the garlic is fragrant.
Stir in the halved cherry tomatoes and season with dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper.
Continue cooking for 5 minutes until the tomatoes soften and the vegetables are tender but still have a slight bite.
Remove the pan from heat and stir in the freshly chopped parsley.
Optional: Sprinkle with grated Parmesan cheese before serving for added flavor.
Serve warm as a side dish or over cooked pasta or rice for a light meal.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 41.4 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 695 mg | 53% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3407 mg | 72% | |
*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.
