Best Peppersonionszucchini Wtomatoes Recipes

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES

Sauteed Zucchini, Peppers, and Tomatoes image

With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 pound (about 2 medium) zucchini
2 yellow bell peppers
2 tablespoons olive oil
1 pint grape tomatoes
2 cloves garlic, smashed
Coarse salt and ground pepper

Steps:

Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g

SAUTEED ZUCCHINI & TOMATOES W/ONIONS & PEPPERS

SAUTEED ZUCCHINI & TOMATOES W/ONIONS & PEPPERS image

This was a simple quick and easy vegetable side dish to go with our dinner on yesterday It doesn't get much easier than this. One zucchini, an onion a few tomatoes a bit of broccoli and cauliflower, with a few shreds of carrots, sautéed together till crisp tender. It was very tasty and so delicious. We loved It so much that what you see on the plate Is all that was left from the skillet You could also top it with shredded cheese while the veggies are still hot if desired.

Provided by Rose Mary Mogan @cookinginillinois

Categories Vegetables

Number Of Ingredients 8

Ingredients

2 cup(s) shredded carrots
1 large zucchini halved & sliced
5 medium roma tomatoes, cut into sixths
6 ounce(s) broccoli floweretts
6 ounce(s) caulifloweretts
1 large onion, halved & sliced
1 teaspoon(s) steak seasoning
2 tablespoon(s) olive oil or cooking oil of choice

Steps:

Prep all the veggies. These are the ones I used.
Add the cooking oil to a large skillet, Heat over medium heat, then add in the veggies and sauté until crisp tender, about 10 to 15 minutes. Add the seasoning, stir and serve while still hot.

ZUCCHINI, ONIONS & TOMATOES WITH PARMESAN CHEESE

Zucchini, Onions & Tomatoes With Parmesan Cheese image

Another way to use up tomatoes and zucchini out of your garden. I came up with this recipe when making another recipe.

Provided by Barb G.

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 small zucchini (I also used magda squash) or 3 small squash, of your choice trimmed, cut into 1/4 inch rounds (I also used magda squash)
3 -4 small ripe tomatoes, cut into 1/4 inch slices
1 medium red onion, thinly sliced
3 tablespoons olive oil
garlic powder, to taste
salt and pepper
1 teaspoon dried basil or 1 teaspoon dried thyme
1/3 cup parmesan cheese

Steps:

Using a casserole baking dish, place zucchini into layers; next place the onion slices over zucchini, place tomatoes over the top of the onions.
Drizzle the olive oil over the tomatoes, onions, zucchini that have been layered; Sprinkle with garlic powder, salt, pepper and basil OR thyme.
Bake in a 375°F oven for 25 or until zucchini is almost tender, Sprinkle with Parmesan cheese and bake another 5 minutes.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories Side Dish Vegetables Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

ROASTED GARLIC ZUCCHINI AND TOMATOES

Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories Side Dish Vegetables Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

Ingredients

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

PEPPERS,ONIONS,ZUCCHINI W/TOMATOES

Peppers,onions,zucchini w/tomatoes image

This side dish is a great topping for Fajitas, burritos, brats, Italian sausage or beef sandwiches. Try as a sauce over angel hair or vermicelli pasta. Yummy !! I sometimes add a couple of cook diced red potatoes and just eat with French bread. IF you like hot, add a couple pinches of crushed hot pepper flakes. (more or less,...

Provided by Mary Lee

Categories Other Side Dishes

Time 1h

Number Of Ingredients 17

Ingredients

5 hungarian sweet banana peppers (rinsed, patted dry, seeds removed and cut into rings)
1 red sweet bell pepper ( cored , rinsed, patted dry and cut into thin strips)
1 yellow bell pepper (cored, rinsed , patted dry, and cut into think strips)
1 green bell pepper (cored, rinsed , patted dry and cut into thin strips)
2-3 small thin zucchini ( peeled but not completely - stripe peel it )
1 large onion (cut into thin strips)
1 teaspoon italian seasoning
1/2 teaspoon garlic powder ( you can add more, your choice)
1 heaping tablespoon sugar ( more or less, your choice)
1 15oz can petit diced tomatoes
1 small can tomato sauce
1/3 cup water-approx (rinse tomato cans with water than add to pan)
salt/pepper to taste
2 - 3 tablespoons olive oil
3 red potatoes -small (cooked and diced) "optional"
optional ... couple pinches of hot pepper flakes if you like hot
*** see note below in cooking instructions

Steps:

1. In deep fry pan , heat oil, add all veggies, fry until tender, tossing occasionally ... (**Note: remove excess water before adding spices, tomatoes and sauce) .. add spices, sugar, diced tomatoes ,tomato sauce and water, stir well ... cook on medium heat (stirring occasionally) until bubbling, simmer for another 15 minutes. Serve warm or cooled.

ZUCCHINI, PEPPERS, AND TOMATOES

Zucchini, Peppers, and Tomatoes image

This is a really quick, simple, and flavorful sauté from The Victory Garden Cookbook. It can be served hot or cold, and reheats well.

Provided by GoKittenGo

Categories Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb zucchini
2 tablespoons butter
1 tablespoon olive oil
1 cup sliced onion
1 -2 cup sliced bell pepper (any color)
1 1/2 cups peeled seeded and chopped tomatoes
1 teaspoon chopped fresh basil
1/2 teaspoon oregano
salt & freshly ground black pepper
1/2 cup feta cheese (optional) or 1/4 cup parmesan cheese (optional)
1/2 cup sliced black olives, to taste (optional)

Steps:

Wash, trim, and slice zucchini.
Salt zucchini lightly and allow to drain for about ten minutes, then pat dry.
Heat the butter and oil, sauté onions until wilted.
Add the zucchini and peppers, cook 2 to 3 minutes.
Stir in tomatoes, herbs, and add salt and pepper to taste.
Cook 4 to 5 minutes, or until the vegetables are tender.
If the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices.
Remove from heat, stir in optional feta and olives or parmesan, if desired.

ROASTED ZUCCHINI, ONION, AND PEPPERS

Roasted Zucchini, Onion, and Peppers image

Serve this delicious side with our Honey-Glazed Chicken.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

Ingredients

3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
2 red or yellow bell peppers, cut into 1-inch squares
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper

Steps:

Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast until vegetables are tender and browned inspots, 30 to 35 minutes.