product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Tuscan Vegetable Sauté

Serves 6
Time 15 min
A simmering pot of rosemary- and basil-scented vegetables is perfect food for the soul. Try spooning the vegetables over polenta, pasta, or risotto, or topping them with grilled or broiled fish or chicken.
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 pound red onions, thickly sliced
  • 1 pound green bell peppers, seeded and chopped
  • 1 pound red bell peppers, seeded and chopped
  • 1/2 pound yellow squash, thickly sliced
  • 1 pound zucchini, thickly sliced
  • 4 large tomatoes, seeded and chopped
  • 1/2 cup chopped pitted Kalamata olives
  • 2 (15.0-ounce) cans garbanzo beans (also called chickpeas), drained and rinsed
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons fresh oregano
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon fine sea salt
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Heat oil in a large skillet over medium high heat.

Add garlic and onions and cook for 1 minute, stirring often.

Reduce heat to medium and add peppers, squash and zucchini.

Cook, stirring often, for 5 minutes, until vegetables are just tender.

Stir in tomatoes and cook, stirring often, for 1 minute.

Reduce heat to low, then add olives, chickpeas, rosemary, Italian herbs, basil, salt and pepper.

Cook for 1 minute, or until heated through. Place in a serving dish and garnish with parsley.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 pound red onions, thickly sliced
  • 1 pound green bell peppers, seeded and chopped
  • 1 pound red bell peppers, seeded and chopped
  • 1/2 pound yellow squash, thickly sliced
  • 1 pound zucchini, thickly sliced
  • 4 large tomatoes, seeded and chopped
  • 1/2 cup chopped pitted Kalamata olives
  • 2 (15.0-ounce) cans garbanzo beans (also called chickpeas), drained and rinsed
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons fresh oregano
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon fine sea salt
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.