Mixed Vegetables with Tomato Onion and Parsley

Introduction

You cut the vegetables into 1-inch pieces, sauté them, then simmer them with onion, peeled tomatoes, and parsley until the pot is nearly dry. That gives you a soft, well-seasoned vegetable side that still has some structure, and it fits easily next to steak, meatballs, or another simple main.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• 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

• Make the 2 lbs of various vegetables heavier on eggplant and zucchini if you want a softer, silkier finish. The final dish will be less dense than a mix with more potatoes.
• Use more peppers and fewer potatoes in the vegetable mix for a sweeter, lighter result. It will also cook a little faster in the final simmer.
• Replace the 1 cup peeled chopped tomatoes with canned diced tomatoes if fresh tomatoes are out of season. The sauce will taste slightly less fresh but still cook down well.
• Replace the 1 tablespoon chopped parsley with dill or cilantro for a different herbal finish. Dill leans more savory and soft, while cilantro makes the dish taste sharper and brighter.

Tips for Success

• Cut the mixed vegetables into true 1-inch pieces so the potatoes, zucchini, and eggplant finish cooking at about the same time.
• Dry the vegetables well after washing, especially okra, so they sauté instead of steaming in the frying pan.
• If the frying pan is crowded during the vegetable sauté, cook in batches. Crowding traps moisture and keeps the vegetables from picking up color.
• In the stock pot, simmer until the liquid looks glossy and reduced, not watery. You want the vegetables coated, not sitting in broth.
• Taste again for salt and pepper at the end, since potatoes and eggplant can absorb more seasoning than expected.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze them in a freezer-safe container for up to 2 months, but zucchini and potatoes will soften more after thawing.

Reheat on the stovetop over medium-low heat with a small splash of water, covered, for 5 to 8 minutes, stirring once or twice. You can also microwave it in 1-minute bursts until hot. If reheating from frozen, thaw overnight in the fridge first for more even texture.

FAQ

What vegetables work best in the mix?

A balanced mix of potatoes, peppers, eggplant, zucchini, and okra works well because you get both structure and softer pieces. If you use mostly watery vegetables, the final dish will be looser.

Do I need to peel the tomatoes?

Peeling gives you a smoother sauce and keeps bits of skin from separating as the mixture cooks down. If you skip it, the dish will still work but the texture will be rougher.

Why sauté the vegetables before simmering them?

That first sauté adds flavor and helps drive off surface moisture. If you skip it, the vegetables taste flatter and the pot takes longer to cook down.

Can I make this with less oil?

Yes, but the vegetables and onion will brown less and the final dish will taste a little leaner. If you reduce the oil, watch the pan more closely and stir more often to prevent sticking.