Description
This vibrant Mediterranean Veggie Skillet is a symphony of garden-fresh veggies delicately seasoned with a blend of herbs and spices.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 red bell pepper, cut in strips
- 1 medium zucchini, chopped
- 1 cup grape tomatoes, halved *
- 1 Tablespoon minced garlic
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
- 2 to 4 Tablespoons low-sodium vegetable broth *
Herb/Spice Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder *
- 1 teaspoon dried oregano (+/-)
- ¼ teaspoon Italian Herb Mix (+/-)
- ½ to 1 teaspoon sea salt (+/-) *
Serving Ideas:
- Serve in a bowl along with steamed rice
Instructions
- Place the Herb/Spice Ingredients into a small bowl, mix well. Set aside.
- In a large skillet, add the onions, bell pepper, zucchini, and grape tomatoes, sauté over medium-high heat for approximately 7 to 9 minutes to soften. Add a splash of water or broth to prevent sticking and burning.
- Add the minced garlic and sauté for 30 seconds.
- Add the chickpeas and the Herb/Spice Mix, stir well to heat through. Then add the vegetable broth to moisten the mixture. Heat through, serve, and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 3-4