Italian Vegetable Toss

Bright, fresh, and bursting with Mediterranean flavors, this Italian Vegetable Toss is a quick and easy recipe perfect for weeknight dinners or summer gatherings. Packed with vibrant zucchini, sweet red and yellow bell peppers, juicy cherry tomatoes, and fragrant garlic, this healthy vegetable medley is sautéed to tender-crisp perfection in extra-virgin olive oil and seasoned with classic Italian herbs. A sprinkle of red pepper flakes adds a subtle kick, while fresh basil and optional parmesan cheese elevate the dish with bold, aromatic flair. Ready in just 30 minutes, this versatile dish can be served warm as a colorful side or paired with crusty bread for a light vegetarian meal. Whether you're aiming for a nutritious addition to your table or a flavorful way to use seasonal veggies, this recipe is a guaranteed crowd-pleaser!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1.5 cups cherry tomatoes
• 1 small red onion
• 3 cloves garlic
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh basil leaves
• 0.25 teaspoons red pepper flakes
• 0.25 cup parmesan cheese (optional)

Directions

Step 1

Wash and prepare the vegetables. Slice the zucchini into half-moons approximately 1/4-inch thick. Core and slice the red and yellow bell peppers into thin strips. Halve the cherry tomatoes. Peel and thinly slice the red onion. Mince the garlic cloves.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.

Step 4

Add the sliced red onion and sauté for 2 minutes, stirring frequently.

Step 5

Add the zucchini and bell peppers to the skillet. Sprinkle with dried Italian seasoning, salt, and black pepper. Stir well to coat the vegetables.

Step 6

Cook the vegetables for 6-8 minutes, stirring occasionally, until tender but still crisp.

Step 7

Add the halved cherry tomatoes and red pepper flakes. Stir and cook for another 2-3 minutes until the tomatoes start to soften.

Step 8

Remove the skillet from heat. Tear the fresh basil leaves into small pieces and toss them with the vegetables.

Step 9

Drizzle the remaining 1 tablespoon of olive oil over the vegetables for added richness.

Step 10

Transfer the Italian Vegetable Toss to a serving dish. If desired, sprinkle grated parmesan cheese on top before serving.

Step 11

Serve warm as a side dish or with crusty bread for a light meal. Enjoy!

Nutrition Facts

Serving size	1246 grams (1246.0g)

Amount per serving	% Daily Value*
Calories	951

Total Fat 58.50g	75%
Saturated Fat 15.80g	79%
Polyunsaturated Fat 0.30g
Cholesterol 53mg	18%
Sodium 6953mg	302%
Total Carbohydrate 80.10g	29%
Dietary Fiber 14.70g	53%
Total Sugars 43.20g
Protein 33.60g	67%

Vitamin D 13IU	64%
Calcium 895mg	69%
Iron 5mg	29%
Potassium 2531mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 13.7%

Carbs: 32.7%