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Garden Vegetables

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This hearty Garden Vegetables dish is a comforting American-style side that brings fresh, home-cooked flavor to your table. Featuring tender zucchini and sweet onions saut&# 195;©ed in olive oil, the vegetables are finished with a robust tomato sauce spiked with minced garlic and spicy green chilies. The combination of earthy oregano and bright tomatoes creates a deeply savory profile that pairs perfectly with grilled meats or pasta. ItâÂÂs an easy, versatile meal that highlights seasonal produce while delivering bold, rustic flavors in every bite. Perfect for weeknight dinners or potlucks, this vegan-friendly recipe comes together quickly with pantry staples you likely already have on hand.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 161.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This hearty Garden Vegetables dish is a comforting American-style side that brings fresh, home-cooked flavor to your table. Featuring tender zucchini and sweet onions saut&# 195;©ed in olive oil, the vegetables are finished with a robust tomato sauce spiked with minced garlic and spicy green chilies. The combination of earthy oregano and bright tomatoes creates a deeply savory profile that pairs perfectly with grilled meats or pasta. ItâÂÂs an easy, versatile meal that highlights seasonal produce while delivering bold, rustic flavors in every bite. Perfect for weeknight dinners or potlucks, this vegan-friendly recipe comes together quickly with pantry staples you likely already have on hand.
Ingredients
  • 1/4 cup Olive oil
  • 2 md Onions, sliced
  • 2 cloves Garlic, minced
  • 2 md Zucchini, cut into 1/4" slices
  • 1 md Yellow squash, sliced
  • 1 tsp Oregano
  • 1 can (10 oz) Diced Tomatoes and Green Chilies
  • 1 can (16 oz) Crushed tomatoes
Directions
  1. 1
    Heat olive oil in a large skillet over medium-high heat.
  2. 2
    Add sliced onions and minced garlic; sauté until onions are tender and translucent, about 5 minutes.
  3. 3
    Add zucchini, yellow squash, and oregano to the skillet.
  4. 4
    Sauté vegetables until they are tender-crisp, about 5-7 minutes.
  5. 5
    Stir in the diced tomatoes with green chilies and crushed tomatoes.
  6. 6
    Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
  7. 7
    Taste and adjust seasoning with salt and pepper if desired before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 161.1kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 6.2g3%
Dietary Fiber 1.4g6%
Sugars 3.2g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.

Variations: Add other garden vegetables like eggplant, bell peppers, or mushrooms for extra texture and flavor.

Tips: For a spicier kick, use hot diced tomatoes instead of mild. Fresh basil added at the end adds a bright herbal note.

Ingredient Note: Ensure zucchini and squash are cut to similar sizes for even cooking.

Keywords: garden vegetables, zucchini recipe, tomato sauce, vegan side dish, american cuisine, sauteed vegetables, onion and garlic, ro-tel tomatoes, green chilies, oregano seasoning, summer vegetables, easy dinner side, plant-based meal, comfort food, simmered veggies, healthy side dish, olive oil saute, garlic flavor, tomato based, quick vegetable dish, mediterranean style
Read it online: https://www.chefs-mate.com/recipe/garden-vegetables/