Mixed Vegetables with Tomatoes Onions and Parsley

Introduction

You cook 2 lbs of mixed vegetables in stages, first sautéing them, then simmering them with chopped onion, tomatoes, and parsley until most of the moisture cooks away. That gives you a soft, savory vegetable side with enough body to sit next to grilled meat, meatballs, or a simple rice dish. It also holds up well for make-ahead meals because the flavors settle in as it sits.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4 servings

Ingredients

• 2 lbs of various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc.)
• ½ cup oil, divided
• 1 cup chopped onion
• 1 cup peeled chopped tomatoes
• 1 tablespoon chopped parsley
• Salt
• Pepper

Instructions

1. Cut off inedible tips of vegetables. Wash and slice them into 1-inch squares.
2. Sauté vegetables in half the oil and remove them from the frying pan.
3. Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper.
4. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away.
5. Serve hot, accompanied by steak, meatballs, or any other main dish.

Variations

• Change the vegetable mix and lean heavier on eggplant and zucchini if you want a softer, silkier finish. The dish will cook down more and feel closer to a stew.
• Use more potatoes and peppers in the 2 lbs of vegetables for a firmer texture and a slightly sweeter flavor. This also makes the dish feel more substantial as a side.
• Replace the parsley with cilantro if you want a sharper, greener finish. The dish will taste fresher and a little more assertive.
• Increase the chopped tomatoes slightly if you want more sauce in the pot at the end. You will get a looser, more spoonable finish instead of a drier vegetable mix.
• Roast the vegetables instead of sautéing them in the frying pan if you want more browned edges. That gives the final dish a deeper, more caramelized flavor.

Tips for Success

• Cut the vegetables into even 1-inch pieces so the potatoes and softer vegetables finish cooking at the same rate.
• Dry the washed vegetables well before sautéing, especially if your mix includes eggplant or okra, so they brown instead of steaming.
• Sauté the vegetables in batches if your frying pan is crowded. Overcrowding traps moisture and keeps them from taking on color.
• Keep the pot tightly covered during the simmer so the vegetables cook through before the liquid reduces too far.
• Stop simmering when the vegetables are tender and the pot looks glossy rather than watery. If you cook past that point, the softer vegetables can collapse.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 months, knowing the zucchini and eggplant may soften more after thawing.

Reheat on the stovetop over medium-low heat with a small splash of water, covered, until hot through. You can also microwave it in a covered dish in 30-second bursts, stirring between each, until evenly heated.

FAQ

Which vegetables work best in this recipe?

A mix of firm and soft vegetables works well, such as potatoes with peppers, zucchini, or eggplant. If you use only soft vegetables, the final texture will be more collapsed and stewed.

Do the tomatoes need to be fresh?

Fresh peeled chopped tomatoes fit the recipe as written, but canned chopped tomatoes will also work if that is what you have. The dish may end up slightly looser, so simmer a bit longer if needed.

Can you make this ahead of time?

Yes. It reheats well, and the onion, tomato, and parsley flavor settles in more after a few hours in the fridge.

Can you use less oil?

Yes, but the vegetables will brown less and may need to be cooked more gently. If the pan starts catching, add a small splash of water to keep the vegetables moving.