Mixed Vegetables Italienne
A vibrant medley of zucchini, peas, corn, carrots, and potatoes simmered in a savory tomato broth, perfect for a hearty vegetarian main or side dish.
Ingredients
Instructions
- Put all ingredients in a 10-inch skillet.
- Cover and simmer for 25 to 30 minutes or until vegetables are tender-crisp.
Tips & Substitutions
For a richer flavor, consider adding garlic or bell peppers alongside the other vegetables. You can substitute fresh tomatoes for canned stewed tomatoes if desired, adjusting the cooking time slightly to allow for additional liquid. If you're looking to reduce sodium, use a low-sodium beef bouillon cube or skip it altogether. This recipe is versatile and can work as a base for Mediterranean recipes by incorporating olives or feta cheese.
Serving Suggestions
This dish makes a hearty vegetarian main course or a vibrant side. It's excellent served over rice, making it a perfect companion to Rice With Browned Onions. For a complete meal, pair it with grilled chicken or fish. You can also serve it alongside crusty bread to soak up the flavorful juices. Consider garnishing with fresh herbs for added color and taste.
Storage & Reheating
Leftover Mixed Vegetables Italienne can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave it in a covered dish for about 2-3 minutes, stirring halfway to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Vegetables Italienne contains roughly 1081 calories, with 10g protein, 79g carbohydrates, and 85g fat. It is an excellent source of vitamin A (168% of the Daily Value), vitamin C (100% of the Daily Value), and dietary fiber (76% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1609mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can absolutely use fresh vegetables! Just ensure they are chopped into similar sizes as indicated in the recipe. Fresh zucchini, peas, corn, carrots, and potatoes will add a delightful texture and flavor. You may need to adjust cooking times slightly, as fresh vegetables can cook faster than frozen.
Is this recipe suitable for a vegan diet?
Yes, to make this recipe vegan, simply replace the beef bouillon cube with a vegetable bouillon cube. All other ingredients are plant-based, making this a great option for vegan recipes. You can also enhance its protein content by adding beans or lentils.
What can I do if I don't have a skillet?
If you don't have a skillet, a large pot or Dutch oven will work just fine. The key is to ensure that the pot has a lid to trap steam and help cook the vegetables evenly. Just follow the same instructions for simmering, and adjust the heat as needed to prevent sticking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).