Vegetable Hodgepodge

Bursting with vibrant colors and wholesome flavors, Vegetable Hodgepodge is a hearty, one-pot wonder that transforms simple pantry staples into a satisfying, nutrient-packed meal. Featuring a medley of fresh vegetables—like tender baby potatoes, crisp green beans, and juicy cherry tomatoes—this recipe is infused with savory notes of garlic, thyme, rosemary, and paprika. Simmered in rich vegetable broth until perfectly tender, each bite delivers a comforting blend of textures and aromas. Ready in under an hour, it’s an ideal choice for busy weeknights or a light, crowd-pleasing dish for any gathering. Garnished with fresh parsley, this versatile vegan dish is perfect served solo, alongside crusty bread, or as a complement to your favorite protein.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, sliced
• 1 medium zucchini, diced
• 1 large red bell pepper, diced
• 2 cups baby potatoes, halved
• 1 cup green beans, trimmed
• 1 cup cherry tomatoes, halved
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

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

Step 2

Add the diced yellow onion and sauté until it becomes translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the sliced carrots and cook for 3-4 minutes, stirring occasionally.

Step 5

Add the diced zucchini, red bell pepper, halved baby potatoes, and trimmed green beans. Stir to combine and cook for 5 minutes.

Step 6

Pour in the vegetable broth and stir in the dried thyme, rosemary, paprika, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 7

Cover the skillet or pot with a lid and let the vegetables cook for 20 minutes, stirring occasionally, until the potatoes are fork-tender.

Step 8

Uncover and add the halved cherry tomatoes. Cook for 5 more minutes, allowing the tomatoes to soften slightly.

Step 9

Adjust the seasoning to taste, adding more salt or pepper if needed.

Step 10

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1718.1g)

Amount per serving	% Daily Value*
Calories	1011.3

Total Fat 33.3g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3083.7mg	0%
Total Carbohydrate 164.6g	0%
Dietary Fiber 34.2g	0%
Total Sugars 40.2g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 328.5mg	0%
Iron 11.2mg	0%
Potassium 4814.0mg	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: 28.2%

Protein: 9.9%

Carbs: 61.9%