Ethiopian-Inspired Spiced Vegetable Tibs with Garlic Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant sauté of mixed vegetables seasoned with berbere and garlic butter, delivering a flavorful and colorful vegetarian main. This ethiopian-inspired vegetarian ready in about 30 minutes pairs carrot, sliced into thin rounds, red bell pepper, sliced into strips, zucchini, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 20 min Serves 3 Ethiopian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, melt 3 tbsp unsalted butter over medium heat until foaming.
  2. Step 2: Add 1 medium thinly sliced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until fragrant and translucent.
  3. Step 3: Stir in 1 medium sliced carrot, 1 medium sliced red bell pepper, and 1 medium diced zucchini. Cook for 7-8 minutes, stirring occasionally, until vegetables are tender but still crisp.
  4. Step 4: Sprinkle 1 tbsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper over the vegetables. Toss well to coat and cook for an additional 2 minutes until spices are fragrant.
  5. Step 5: Remove from heat and garnish with 2 tbsp chopped fresh parsley. Serve warm as a flavorful vegetarian main or side.

Frequently asked questions

How long does Ethiopian-Inspired Spiced Vegetable Tibs with Garlic Butter take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ethiopian-Inspired Spiced Vegetable Tibs with Garlic Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini, diced from drying out.

Can I substitute ingredients in Ethiopian-Inspired Spiced Vegetable Tibs with Garlic Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ethiopian-Inspired Spiced Vegetable Tibs with Garlic Butter for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ethiopian-Inspired Spiced Vegetable Tibs with Garlic Butter vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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