Grandmom Esther's Fantabulously Easy Mambo Italiano Veggies

Infused with the vibrant flavors of Italy, Grandmom Esther's Fantabulously Easy Mambo Italiano Veggies is the perfect quick and healthy recipe for any weeknight meal. This colorful medley of zucchini, yellow squash, red bell pepper, cherry tomatoes, and red onion is sautéed to tender perfection in a fragrant blend of olive oil, fresh garlic, and Italian seasoning, with a touch of crushed red pepper for subtle heat. Ready in just 30 minutes, this versatile dish can be served as a standalone side or paired with pasta, quinoa, or rice for a nourishing main course. A sprinkle of Parmesan cheese and a garnish of fresh parsley give it a delightful finishing touch. Whether you're craving Mediterranean-inspired comfort or looking to elevate your veggie game, this recipe is as easy as it is irresistible! Perfect for those searching for "quick Italian vegetable recipes" or "easy vegetable side dishes."

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium-sized zucchini
• 2 medium-sized yellow squash
• 1 large red bell pepper
• 1 pint cherry tomatoes
• 1 medium red onion
• 3 tablespoons olive oil
• 3 cloves fresh garlic
• 2 teaspoons Italian seasoning
• 0.5 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup parmesan cheese (optional)
• 2 tablespoons fresh parsley (for garnish)

Directions

Step 1

Wash all the vegetables thoroughly and pat them dry.

Step 2

Slice the zucchini and yellow squash into thin rounds. Cut the red bell pepper into strips, halve the cherry tomatoes, and slice the red onion thinly.

Step 3

Mince the garlic cloves finely and set them aside.

Step 4

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 5

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.

Step 6

Add the onion slices to the skillet and cook for 2-3 minutes, stirring occasionally, until they start to soften.

Step 7

Toss in the zucchini, yellow squash, and red bell pepper. Stir well to coat them with the garlic and oil mixture.

Step 8

Sprinkle the Italian seasoning, crushed red pepper flakes, salt, and black pepper over the vegetables. Stir to combine and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

Step 9

Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften and release their juices.

Step 10

Taste and adjust seasoning as needed. Remove the skillet from heat.

Step 11

If desired, sprinkle grated Parmesan cheese over the veggies while they are still hot, allowing it to melt slightly.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve warm as a side dish or over pasta, quinoa, or rice for a complete meal.

Nutrition Facts

Serving size	(1493.0g)

Amount per serving	% Daily Value*
Calories	1002.5

Total Fat 60.6g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 53.4mg	0%
Sodium 6961.7mg	0%
Total Carbohydrate 84.6g	0%
Dietary Fiber 17.6g	0%
Total Sugars 57.4g
Protein 36.0g	0%

Vitamin D 12.8IU	0%
Calcium 994.6mg	0%
Iron 7.7mg	0%
Potassium 3075.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 14.0%

Carbs: 32.9%