Hearty Italian Vegetable Medley Recipe

About this recipe

This vibrant Italian-inspired vegetable dish is perfect for a satisfying vegetarian dinner. Packed with fresh green beans, zucchini, and peppers, it pairs wonderfully with pasta or crusty bread.

Ingredients

• 250 g Zucchini Green
• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 60G Primi Piatti Red Chilli Flakes
• 200 g Hommade Tomato Puree
• 100 g Asparagus
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add 4 sliced zucchinis, 2 diced onions, and 250 g of sliced mushrooms. Cook until the vegetables are golden brown and tender, about 8-10 minutes. Season with salt and pepper to taste, then transfer to a dish and set aside.
2. 2. In the same skillet, add 2 more tablespoons of oil if needed. Add 3 diced green peppers and 2 diced red peppers. Sauté until softened, about 5-7 minutes.
3. 3. Meanwhile, pour 400 g of crushed tomatoes into a medium saucepan and bring to a boil over medium heat. Add 250 g of trimmed fresh green beans and cook until they are tender but still slightly crisp, about 5-6 minutes. Season with salt, black pepper, and a pinch of red crushed pepper for a slight kick.
4. 4. Once the green beans are al dente, combine the sautéed zucchini, onions, mushrooms, and peppers with the tomato and green bean mixture in the saucepan. Stir well to combine and bring the mixture to a gentle boil.
5. 5. Remove the saucepan from heat and let the dish rest for 5 minutes to allow the flavors to meld. Serve hot over cooked pasta or alongside crusty bread for a hearty meal.