Picture a rainbow of fresh vegetables – zucchini, bell peppers, and mushrooms – simmered in a savory tomato broth spiced with smoky paprika. It’s a vibrant, wholesome dish that celebrates the natural flavors of the garden, perfect for those seeking a lighter yet equally satisfying comfort food.
Ingredients:
- 2 tbsp olive oil
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 cup diced mushrooms
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Directions:
- Heat olive oil in a large skillet over medium heat.
- Add the diced zucchini, chopped bell pepper, and mushrooms.
- Sauté for 10 minutes, stirring occasionally, until softened.
- Stir in the diced tomatoes, vegetable broth, smoked paprika, and Italian seasoning. Mix well.
- Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste. Serve over rice or pasta.
- Enjoy!
Nutrition (Per Serving):
- 220 calories
- 5g protein
- 10g fat
- 25g carbs
