Mixed Vegetable Medley

a bowl of vegetable medley with zucchini and squash.

5 from 5 votes

Use your garden fresh vegetables like bell peppers, broccoli, zucchini and squash to make a snappy, colorful vegetable medley as a healthy side dish or part of a tasty vegan meal.

Course Side Dish

Cuisine American

Keyword squash, tomatoes, zucchini

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 94kcal

Author Lisa Lotts

Ingredients

1 red bell pepper cut into 1" dice
1 medium zucchini cut into 1/4" thick rounds or half moons
1 medium yellow squash cut into 1/4" thick rounds or half moons
½ large sweet onion cut into 1" dice
½ small eggplant cut into 1" dice
1 stalk broccoli cut into bite-sized florets
6 ounces white mushrooms
2 tablespoons olive oil
¼ cup basil leaves chopped

FOR SPICE MIX:

¼ teaspoon fresh ground black pepper
½ teaspoon Diamond Crystal Kosher Salt or 1/4 to 1/3" teaspoon Morton's Kosher Salt
½ teaspoon fennel seed lightly crushed with a mortar and pestle
⅛ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
2 cloves garlic minced

US Customary - Metric

Instructions

In a small bowl combine ¼ teaspoon fresh ground black pepper, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon fennel seed, crushed, ⅛ teaspoon crushed red pepper flakes, ½ teaspoon dried oregano and 2 cloves garlic, minced. Stir to combine.
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add ½ small eggplant, 1 stalk broccoli florets, and about 1 teaspoon of the spice mix. Sauté, stirring occasionally, until the vegetables start to brown and turn crisp-tender, about 8 minutes.
Transfer the broccoli and eggplant to a large mixing bowl.
Add a teaspoon of olive oil to the skillet and add 1 red bell pepper, 1 medium zucchini and 1 medium yellow squash with a teaspoon of the spice mix. Sauté the vegetables, stirring occasionally, until they start to brown on the edges and are crisp-tender inside. Transfer to the bowl with the eggplant and broccoli (the hot vegetables on top of the broccoli will steam the florets a bit).
Add a teaspoon of the olive oil to the skillet and quickly sauté ½ large sweet onion until just starting to get translucent (about 3 minutes). Transfer to the bowl
Add the remaining olive oil to the skillet and sauté 6 ounces white mushrooms with the remainder of the spice blend. Cook, stirring and flipping occasionally until browned and give up some of their liquid.
Transfer the mushrooms to the bowl of vegetables and toss to combine.
Add ¼ cup basil leaves just before serving and quickly toss to combine. Transfer to a serving bowl and serve.

Notes

When vegetables give up liquid, they create steam, and if they're piled on top of one another, they will steam instead of having that crisp-tender bite. Therefore, don't crowd the skillet with vegetables as you cook them. There should be ample room to saute and brown them without steaming.
While this is a tasty side dish, it also makes a delicious main course served over cooked pasta or steamed rice with some grated parmesan cheese.

Nutrition