Vegetarian Garden Skillet Recipe

About this recipe

A wholesome and flavorful vegetarian dinner featuring tender cauliflower, zucchini, and green peppers, topped with melted parmesan cheese and fresh tomatoes. Perfect for a quick and satisfying meal.

Ingredients

• 200 g Cauliflower Florets
• 250 g Zucchini Yellow
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 125 g Mooz Butter Garlic & Herbes
• 1 pc (50 g) On1Y Pepper Grinder
• 75 Nos Oregano Sachet
• 25 g Thai Sweet Basil Leaves
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Zoff Garlic Powder

Instructions

1. 1. Bring a pot of lightly salted water to a boil. Add 1 medium cauliflower (cut into florets) and cook until tender, about 8 to 10 minutes. Drain and set aside.
2. 2. In a large skillet, melt 1/3 cup butter over medium heat. Add 2 cups sliced zucchini, 1 1/2 cups diced green pepper, and 1 tablespoon finely chopped onion.
3. 3. Season the vegetables with 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1 teaspoon oregano, and 1 teaspoon sweet basil. Cook, stirring occasionally, until the green peppers are translucent and the zucchini is crisp-tender, about 5 to 7 minutes.
4. 4. Add the cooked cauliflower to the skillet and toss gently to combine. Cook uncovered over medium heat, stirring occasionally, for 3 to 5 minutes.
5. 5. Stir in 2 diced tomatoes and 2 tablespoons grated parmesan cheese. Remove from heat and toss until the cheese is melted and the ingredients are well combined.
6. 6. Serve hot as a hearty vegetarian dinner option.