Mixed Vegetables with Tomatoes Onion and Parsley

Introduction

You start by sautéing 2 pounds of mixed vegetables, then finish them in a pot with chopped onion, peeled tomatoes, parsley, and just enough water to cook everything down. The separate sauté and simmer steps give you vegetables that are soft and well seasoned without turning into a watery stew, so this works as a solid side dish or part of a make-ahead meal.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4 servings

Ingredients

2 lbs of various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc.)

½ cup oil, divided

1 cup chopped onion

1 cup peeled chopped tomatoes

1 tablespoon chopped parsley

Salt

Pepper

Instructions

Cut off inedible tips of vegetables. Wash and slice them into 1-inch squares.

Sauté vegetables in half the oil and remove them from the frying pan.

Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper.

Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away.

Serve hot, accompanied by steak, meatballs, or any other main dish.

Variations

• Increase the potatoes within the 2 pounds of vegetables and reduce zucchini if you want a firmer, more filling dish that holds its shape well.
• Increase the okra and reduce peppers for a slightly thicker finish, since okra helps the tomato mixture tighten as it simmers.
• Replace the chopped parsley with chopped cilantro if you want a sharper, greener finish.
• Add a few cloves of chopped garlic when you sauté the onion and tomatoes for a deeper savory base.

Tips for Success

• Keep the vegetables close to 1-inch pieces so the potatoes cook through at the same rate as the zucchini and eggplant.
• If the frying pan gets crowded during the sauté step, cook the vegetables in batches so they brown instead of steaming.
• Let the onion and tomatoes cook until the onion is soft and the tomatoes lose their raw look before moving to the stock pot.
• In the final simmer, stop when the liquid is mostly gone but the vegetables still look moist and glossy.
• Taste again for salt and pepper near the end, since the flavor concentrates as the moisture cooks away.

Storage and Reheating

Let the vegetables cool, then store them in an airtight container in the fridge for up to 4 days. You can freeze them in a freezer-safe container for up to 2 months, though softer vegetables like zucchini and eggplant will lose some texture after thawing.

Reheat on the stovetop over medium-low heat, covered, for 5 to 8 minutes with a small splash of water if the mixture looks dry. You can also microwave individual portions in a covered dish for 1 to 2 minutes, stirring once halfway through.

FAQ

Can you use only a few of the vegetables instead of a full mix?

Yes. Keep the total amount at 2 pounds and cut everything into roughly 1-inch pieces so it cooks evenly.

Can you use canned tomatoes instead of peeled chopped tomatoes?

Yes. Use about 1 cup of drained chopped canned tomatoes; the dish may be a little softer and slightly more acidic.

Why are the vegetables sautéed before they go into the pot?

That first cook gives them color and flavor and helps them keep more structure during the final simmer.

Can you make this ahead?

Yes. It holds well in the fridge and often tastes more settled the next day after the vegetables sit in the tomato-onion mixture.