Mixed vegetables with tomatoes is a dish we often make, using the vegetables we have at home. You can have fun with those you like the most, and I guarantee it will still be tasty. I haven’t added eggplants, but if you want, you can easily add them, and you can also vary the amounts of the other vegetables according to your preferences. Try them on crostini, they’ll surprise you!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 5/6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 lbs tomatoes
- 1.5 lbs zucchini
- 1.5 lbs potatoes
- 3.5 oz bell peppers
- 5.3 oz carrots
- 3.5 oz onion
- 4 pinches fine salt
- 2 pinches oregano
- to taste olive oil
Preparation
Wash the vegetables.
Remove seeds and skin from the tomatoes, discard the stem and seeds from the bell pepper, clean the carrots, onions, and zucchini.
Cut the vegetables into not too small pieces, slice the onion thinly.
Place all ingredients separately in dishes.
Put some oil in a large pan, once hot add the onion, sauté quickly, and then incorporate the tomatoes. Salt and season with two pinches of oregano.
After a few minutes, add the carrots and potatoes, stir and cook for about 10 minutes. I recommend putting the lid on, otherwise, they risk drying out too much, if necessary add a little water.
Now add the bell pepper and zucchini. Mix the ingredients well, cover with the lid, and cook for about 10/15 minutes.
Adjust the salt, if you like, add some freshly ground black pepper. Check that the vegetables are all cooked, as the cooking time will depend on the size of the cubes.
And enjoy your meal!
Tips/Advice
You can use the vegetables you like the most, add eggplants too, they will make the dish even more delicious.
If the vegetables are too dry, I recommend adding a glass of water during cooking.
If you liked the Mixed Vegetables with Tomatoes, try the other vegetarian recipes:
“From China”: Green Beans with Sesame and Soy Sauce
Sandy Zucchini (you may omit the Parmesan if desired)
