The crispy stir-fried vegetables are a simple and super quick side dish to prepare. This recipe uses a mix of seasonal vegetables: zucchini, bell peppers, onions, and carrots. A super light dish, cooked in little oil and enriched with herbs: marjoram and thyme. If you want to add a special flavor to this side dish, you can also use curry or turmeric. Alternatively, chili pepper to make this dish spicy.
The recipe is very simple and quick and can accompany meat or fish main courses, but it’s also great as a fridge-clearing recipe. When I prepared them the other day, there were really lots. I love summer vegetables, and often I end up with a bit too much. Some of them, we used to dress a pasta dish. If you then add legumes, you’ll have a healthy and tasty complete dish. Basically a mix of vegetables to bring all the summer scents to the table! Now, follow me to the kitchen, because the crispy stir-fried vegetables will be ready in a click!
If you are interested in other quick side dish recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 96.20 (Kcal)
- Carbohydrates 9.97 (g) of which sugars 3.55 (g)
- Proteins 2.44 (g)
- Fat 6.31 (g) of which saturated 0.93 (g)of which unsaturated 0.22 (g)
- Fibers 2.83 (g)
- Sodium 212.97 (mg)
Indicative values for a portion of 123 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 yellow bell pepper
- 1 red bell pepper (medium)
- 2 zucchini
- 2 carrots
- 1 white onion (to taste)
- 2 tbsp extra virgin olive oil
- oregano (to taste)
- marjoram (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Frying Pan
- Cutting Board
- Knife
- Peeler
Steps
First, wash the zucchini and bell peppers, dry them with kitchen paper. Remove the ends from the zucchini and cut them in half lengthwise, then again in half and subsequently into cubes. Clean the bell pepper by removing the stem, seeds, and inner filaments, and cut it first into strips and then into cubes.
Peel the carrots, rinse them under water to remove earth residues, and cut them into cubes as well. It’s important that all the vegetables are cut to the same size to ensure even cooking.
Next, clean the onion and slice it thinly. Sauté it in a pan with the oil for a few moments over low heat, stirring occasionally to prevent it from burning. Then add all the vegetables and season with salt and pepper. Flavor with marjoram and oregano, stir and cover with a lid. Cook the vegetables over low heat for about ten minutes, stirring occasionally. During cooking, they will release their own water, but if necessary, you can add a little. When cooking is finished, they should be cooked but still crispy.
The crispy stir-fried vegetables are ready to be enjoyed as a side dish or as a topping for a light and tasty pasta dish.
Variations and Tips for Crispy Stir-Fried Vegetables
The colorful stir-fried vegetables can be stored in the refrigerator in a container with a lid for 1 or 2 days.
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FAQ Questions and Answers for Crispy Stir-Fried Vegetables
What can I substitute for carrots?
You can use eggplants or other seasonal vegetables of your choice instead of carrots.
