Ethiopian-Inspired Spiced Vegetable Tibs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Sautéed mixed vegetables tossed in a fragrant blend of Ethiopian spices, perfect as a side or light main dish. This ethiopian-inspired vegetarian ready in about 25 minutes pairs carrot, green bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, julienned carrot
• 1 medium, sliced into strips green bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 medium, thinly sliced yellow onion
• 2, minced garlic cloves
• 1 tbsp berbere spice blend
• 3 tbsp olive oil
• 1 tsp salt
• 1 tbsp fresh lemon juice
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add 1 medium thinly sliced yellow onion and sauté for 3 minutes until starting to soften.
3. Step 3: Stir in 2 minced garlic cloves and 1 tbsp berbere spice blend, cooking for 1 minute until fragrant.
4. Step 4: Add 1 large julienned carrot, 1 medium sliced green bell pepper, and 1 medium sliced zucchini in half-moons to the skillet. Toss and cook for 6-8 minutes until vegetables are tender but still crisp.
5. Step 5: Season with 1 tsp salt and drizzle 1 tbsp fresh lemon juice over the vegetables, tossing to combine.
6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro on top before serving warm.