Best 10 Peppersonionszucchini Wtomatoes Recipes

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES

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.

PEPPERS,ONIONS,ZUCCHINI W/TOMATOES

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.

ROASTED GARLIC ZUCCHINI AND TOMATOES

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.

ZUCCHINI, PEPPERS, AND TOMATOES

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.

SAUTEED ZUCCHINI & TOMATOES W/ONIONS & PEPPERS

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

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.

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE

Steps:

• In a large skillet heat oil and butter.
• Saute the onions and garlic until tender.
• Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
• Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

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.

ROASTED ZUCCHINI, ONION, AND PEPPERS

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.

POLENTA WITH ZUCCHINI AND TOMATOES

Steps:

• Begin making the polenta. While it's in the oven, cook the squash. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring often, until just about tender, about five minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Add the tomatoes and their juice, the sugar and salt to taste. Turn the heat to medium-high. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. If they begin to dry and stick to the pan before the end of the cooking time (if you're using fresh tomatoes, this may happen because there isn't as much juice as with canned tomatoes), add up to 1/4 cup water. Stir in the parsley and mint, and simmer for a few more minutes. Remove from the heat, taste, adjust the salt and add pepper.
• When the polenta is ready, remove from the oven. If adding Parmesan, stir it in. Spoon onto plates, and make a depression in the center. Top with the zucchini. Garnish with additional Parmesan, and serve.