Mixed vegetables in a pan, a light but flavorful vegetable side dish thanks to the variety of vegetables used and the seasoning of oil, onion, and chili pepper. A very versatile dish that can be used as a side dish but also fits perfectly among appetizers and aperitifs, perhaps accompanied by bread croutons or crackers.
The mixed vegetables in a pan are also a great help for stuffing sandwiches and focaccia because, in addition to making them wonderful with their taste, they will make them soft with their savory juices. They will remain soft without adding fatty sauces as a condiment.
The preparation of mixed vegetables in a pan is simple and quick, just clean all the vegetables, cut them into pieces more or less the same size, and place them in a pan with oil, salt, chili pepper, and onion before starting the cooking. Therefore they do not require sautéing and with the addition of a little water, we will reach the completed cooking using very few fats.
Using potatoes, eggplants, zucchini, and peppers, I found my ideal combination for a very tasty and colorful dish that will satisfy not only the taste but also the visual aspect, making your tables cheerful and always different. So colorful, they will also be easily appreciated by youngsters who normally do not like the consumption of vegetables.
In summer, accompanied by good fresh bread, they will become an indispensable dish because they are perfect served hot but delicious if we consume them at room temperature.
For all those who want small, very flavorful vegetable hints, I also recommend
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 84.05 (Kcal)
- Carbohydrates 10.88 (g) of which sugars 3.42 (g)
- Proteins 2.60 (g)
- Fat 3.90 (g) of which saturated 0.56 (g)of which unsaturated 0.14 (g)
- Fibers 3.11 (g)
- Sodium 198.95 (mg)
Indicative values for a portion of 131 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 bell pepper (medium/large)
- 3 zucchini (medium)
- 1 eggplant (large)
- 2 potatoes (medium)
- to taste parsley
- to taste coarse salt
- to taste chili pepper
- 100 ml water
- 2 tbsp extra virgin olive oil
Tools
For cooking the vegetables, I recommend using a stone pan for light cooking, with high edges, 11 inches in diameter with a lid.
- 1 Pan
- 1 Cutting Board
- 1 Knife
Preparation
The first step for this recipe is to clean and wash the vegetables. Then cut each vegetable into chunks more or less the same size, keeping only the potatoes a bit smaller than the rest of the vegetables so they will cook together easily.
Put all the cut vegetables in the pan, including the onion, add salt, chili pepper, oil, and water. Bring the pan to the heat with the lid on and let it go on high heat for the first 5 minutes or so.
Stir the vegetables in the pan and lower the heat a little but not too much because they should not boil but cook, they should also brown. During cooking, the juice must remain, and I recommend adding a little water if it reduces. It must be a lively cooking where the vegetables maintain their consistency and do not fall apart completely. After about 25 minutes, you will see that they are fully cooked, always check that they are by piercing them with a fork.
NOTES
Mixed vegetables in a pan are truly exceptional, they contain few calories but fill our meals with flavor thanks to their variety of flavors and textures that marry wonderfully with each other.
You can prepare them in advance and reheat them when you want to eat them, but remember that they are also good at room temperature, so they are very convenient to bring on an outing or to work.
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