Don't know what to do with all those extra veggies popping up in your garden? Here's a delicious and easy option. Serve this medley of veggies over rice with a side of tangy chutney if you've got it in the house!

Recipe Summary

Servings:
5
Yield:
5 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place onion, green bell pepper, carrots, garlic and oil in a hot skillet and cook until onions are transparent.

    Advertisement
  • Add tomatoes, squash and zucchini to the skillet, stir. Let the vegetables cook, stirring occasionally, until all of the vegetables are softened.

  • Season the vegetables with salt and pepper to taste.

Nutrition Facts

113 calories; protein 3.5g 7% DV; carbohydrates 14.3g 5% DV; fat 6g 9% DV; cholesterolmg; sodium 24.7mg 1% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2010
This is a wonderful and colorful dish that tastes as good as it looks. The tomatoes made plenty of liquid when I made it and the only thing I added was a little basil. Thanks for the recipe! Read More
(19)

Most helpful critical review

Rating: 3 stars
06/27/2019
This was really just okay. We sort of missed having some kind of sauce or something. We even added some fresh basil. Served over brown rice alongside a veggie patty. Very filling meal just didn t thrill us. Read More
24 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/10/2010
This is a wonderful and colorful dish that tastes as good as it looks. The tomatoes made plenty of liquid when I made it and the only thing I added was a little basil. Thanks for the recipe! Read More
(19)
Rating: 4 stars
12/01/2002
this is good; I had to add liquid so I added chicken stock. Read More
(12)
Rating: 4 stars
09/07/2010
This was easy to make perfect for all the veggies out of the garden and tasty. Only thing I did differently was pretty much cubed all the veggies instead of shred dice or slice. Also I used scallions since that was the only type of onion I had. Turned out great. Read More
(11)
Advertisement
Rating: 4 stars
10/22/2002
I really liked this recipe...and I don't even like squash. I will definitely fix this again. AJ Read More
(6)
Rating: 4 stars
07/11/2011
I used a 15 oz can of diced tomatoes with juice instead of fresh. Added 1 tsp salt & 1 tsp basil and a can of black beans to make it more hearty. Hubby liked it and he isn't a squash fan. Read More
(6)
Rating: 5 stars
06/23/2010
Very good dish! I also needed to add some liquid used Vegetable stock I had on hand. I added some cannelini beans to the rice and had a complete vegetarian summer meal! Read More
(5)
Advertisement
Rating: 4 stars
08/29/2002
This was great - I added some dried oregano and parmesan cheese to give it a little more zip. Read More
(4)
Rating: 4 stars
09/13/2011
Go ahead and go crazy w/ the tomatoes add a dash of oregano and some crushed red pepper. Serve w/ pasta grilled chicken and a white wine and enjoy! Read More
(3)
Rating: 5 stars
03/08/2012
This has become a staple in my house. It is so healthy and so great tasting but I made some modifications. I added oregano basil McCormick Roasted Garlic and Bell Pepper seasoning McCormick Garlic Pepper and used mini sweet peppers (red/yellow/orange) instead of green. I also used Italian style canned diced tomatoes with the juice. I bought julienne carrots in the bag (easy) and used a lot more garlic. I serve it over Roasted Garlic and Olive Oil Couscous that has been seasoned with the two McCormick seasonings above. I absolutely love this dish! Just wonderful!! Read More
(3)
Rating: 3 stars
06/27/2019
This was really just okay. We sort of missed having some kind of sauce or something. We even added some fresh basil. Served over brown rice alongside a veggie patty. Very filling meal just didn t thrill us. Read More