Dinejot

Spanish

Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley)

Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy Heart healthy High fiber Low carb Diabetic friendly Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

  • 2 zucchini
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 cups white mushrooms
  • 3 garlic cloves
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper

How to cook it

  1. Heat the olive oil in a wide skillet over medium high heat and add the sliced garlic, cooking for 1 minute until fragrant but not browned.
  2. Add the diced zucchini and the sliced peppers and cook for 8 minutes, stirring occasionally, until they begin to soften and pick up a little color.
  3. Add the sliced mushrooms and cook for 5 more minutes, until everything is tender but still has some bite.
  4. Season with the salt and the pepper and scatter the chopped parsley over the top.
  5. Serve hot straight from the pan alongside bread, exactly the quick, light vegetable plate a Spanish kitchen turns to on an ordinary weeknight when cena needs to be fast.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley), read from the same composition Dinejot builds a real meal from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley)
Allergen In this dish
Peanuts No
Tree nuts No
Dairy No
Gluten No
Shellfish No
Eggs No
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.

Calorie band
Light
Protein
Low
Food groups it covers
Vegetables
How this was set
Hand audited

When to cook it

Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.

Watch someone make it

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More to cook

Cooked from the same things

Other dishes built on zucchini, bell pepper, and mushroom.

From the same kitchens

More cooking from Spain.

Does the same job on the plate

Swap any of these in when you want a meal the same shape.

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Cook this with your whole family

Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.

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Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.