Spanish

Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley)

Name: Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley)
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 zucchini; 1 red bell pepper; 1 green bell pepper; 2 cups white mushrooms; 3 garlic cloves; 3 tbsp extra virgin olive oil; 2 tbsp fresh parsley; 1/2 tsp salt; 1/4 tsp black pepper

Javier @javier_v84

Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy Heart healthy Diabetic friendly Low sodium Low carb Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

2 zucchini
1 red bell pepper
1 green bell pepper
2 cups white mushrooms
3 garlic cloves
3 tbsp extra virgin olive oil
2 tbsp fresh parsley
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Heat the olive oil in a wide skillet over medium high heat and add the sliced garlic, cooking for 1 minute until fragrant but not browned.
Add the diced zucchini and the sliced peppers and cook for 8 minutes, stirring occasionally, until they begin to soften and pick up a little color.
Add the sliced mushrooms and cook for 5 more minutes, until everything is tender but still has some bite.
Season with the salt and the pepper and scatter the chopped parsley over the top.
Serve hot straight from the pan alongside bread, exactly the quick, light vegetable plate a Spanish kitchen turns to on an ordinary weeknight when cena needs to be fast.

Watch how to cook Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley)

Someone making it start to finish, so you can see what the steps look like.

🥕🥒🥗 Salteado de verduras en julianas - rápido, sano y delicioso ✨ Play the video

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 140 kcal
Protein: 3 g
Carbs: 10 g
Fat: 10 g
Fiber: 3 g
Sugar: 5 g
Sodium: 320 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Verduras Salteadas con Ajo y Perejil (Garlic Sauteed Vegetables with Parsley) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.