Sometimes simplicity is best. With this vegetable side recipe, it definitely holds true. It's easy, healthy and looks beautiful on a plate. This is definitely a side dish. However, we've been eating these rainbow vegetables as an entree served with whole grain baguette. Plus, my oldest is going through an anti-onion phase (I pray, it's just a phase) so this is great for him and all others who despise onions.
This has become one of my go-to side dishes for family events as well. It's not a whole lot of work and it fills everyone up on their veggies for the day :)
- 1 Red, Yellow and Green Bell Pepper (diced)
- 10 Mushrooms (Cremini (brown) or white) - halved
- 2 small Zucchini or 1 large (sliced)
- 2 tomatoes (diced)
- 2 Garlic cloves (quartered)
- 1 ½ tablespoons Olive Oil
- handful Fresh Parsley (chopped)
- 1 teaspoon dried Thyme (or fresh)
- 1 teaspoon dried Rosemary (or fresh)
- ½ cup Black Olives
- ½ teaspoon Salt
- ½ teaspoon Pepper
- Dice bell peppers, clean mushrooms and cut in half, cut zucchini into slices, quarter garlic cloves and chop parsley.
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On a separate cutting, dice tomatoes while keeping all the extra juices from the tomato on the cutting board. Set aside.
- Heat olive oil in a large fry pan and add peppers, mushrooms, zucchini, garlic, and parsley. Saute for 6-10 minutes over medium-high heat until zucchini starts to lose its shape and begins to look a bit glossy. Stir vegetables often.
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Add salt, pepper, olives, tomatoes including juice, and dried herbs. Fry for 1 more minute.
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Serve hot and enjoy!
📖 Recipe
Rainbow Vegetable Side
Ingredients
- 1 Red Yellow and Green Bell Pepper (diced)
- 10 Mushrooms Cremini (brown or white) - halved
- 2 small Zucchini or 1 large sliced
- 2 to matoes diced
- 2 Garlic cloves quartered
- 1 ½ tablespoons Olive Oil
- handful Fresh Parsley chopped
- 1 teaspoon dried Thyme or fresh
- 1 teaspoon dried Rosemary or fresh
- ½ cup Black Olives
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
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Dice bell peppers, clean mushrooms and cut in half, cut zucchini into slices, quarter garlic cloves and chop parsley.
-
On a separate cutting, dice tomatoes while keeping all the extra juices from the tomato on the cutting board. Set aside.
-
Heat olive oil in a large fry pan and add peppers, mushrooms, zucchini, garlic, and parsley. Saute over medium-high heat for 6-10 minutes until zucchini starts to lose its shape and begins to look a bit glossy.
-
Add salt, pepper, olives, tomatoes including juice, and dried herbs. Fry for 1 more minute.
-
Serve hot and enjoy!
Recipe Notes
1) I find that the olives taste the best when they have their pits. However, with children I use pitted olives for obvious safety reasons.2) The cook time may vary slightly depending on the size of your fry pan.
Kris says
HI Vanessa - This looks really good! At what temperature do you cook the veggies?
Vanessa says
Hi Kris,
I'm so glad you commented or who knows how long it would have taken me to realize that I didn't mention the level of heat. So thank you!
I sauteed the vegetables over medium-high heat. Make sure to stir them often! Hope you enjoy it! :)
The Vegan 8 says
Looks so delicious, colorful and my kind of meal! I love how healthy it is and how vibrant it is. My mouth actually started salivating, no lie. 3 of my favorite veggies/foods EVER are bell peppers, zucchini and black olives and well dang, look at what you put in this! The only veggie I don't like is mushrooms, but hey, just add more olives right?!