Serves 8
108 cal · 30 min
Italian Style Vegetables
Recipe GLPR14323a20df17de
A fresh and colorful medley of garden vegetables sautéed with olive oil, garlic, and aromatic oregano. This light side dish celebrates the simplicity of Italian vegetable cooking, with tender zucchini, green beans, cabbage, and corn finished with bright tomato. Perfect alongside grilled meats, pasta, or as a vegetarian main course.
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Ingredients
2 small zucchini, cut into 1/2 inch pieces
2 cups green beans, snapped into bite-sized pieces
1/2 small head of cabbage, thinly sliced or shredded
2 cups corn kernels
1 medium onion, thinly sliced
1 clove garlic, minced (optional)
2 tablespoons olive oil
1 cup chopped tomatoes
1/2 teaspoon dried oregano
Directions
Wash your hands thoroughly with soap and clean running water. Rinse and clean all vegetables under running water, removing any dirt or debris.
Trim the zucchini by removing the ends, then cut them into 1/2 inch cubes. Snap the green beans into bite-sized pieces, discarding the ends. Thinly slice or shred the cabbage. Mince the garlic clove if using.
Heat the olive oil in a large frying pan over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Add the zucchini, green beans, cabbage, corn, minced garlic (if using), and dried oregano to the pan. Stir well to combine all ingredients with the oil.
Continue cooking over medium heat, stirring occasionally, for 5 to 7 minutes until all vegetables are tender but still have a slight firmness to the bite.
Add the chopped tomatoes in the final minute of cooking, stirring gently to distribute them throughout. Cook just until the tomatoes are warmed through, about 1 minute.
Transfer the vegetables to a serving dish and serve immediately while hot. Refrigerate any leftovers in an airtight container within 2 hours of cooking.
