Ingredients
Scale
- 2 cups fresh vegetables (bell peppers, zucchini, carrots, etc.)
- 1 cup protein (chicken, tofu, or beans)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mixed herbs (thyme, oregano, basil)
- 1 cup broth (vegetable or chicken)
- Fresh herbs for garnish
Instructions
- Gather all fresh ingredients and arrange them on your kitchen countertop.
- Heat olive oil in a large pot over medium heat. Sauté minced garlic for about 30 seconds.
- Add mixed vegetables to the pot and stir-fry for about 5 minutes. Season with salt and pepper.
- Add chosen protein to the pot, cook until browned, then pour in broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Plate the mixture and garnish with fresh herbs to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the dish for up to 2 months.
- Pair with rice, crusty bread, or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Global
- Diet: Vegetarian options available
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 30mg