Ethiopian-Inspired Vegetable Tibs with Garlic and Rosemary

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

A vibrant sauté of mixed vegetables tossed in garlic, fresh rosemary, and a mild berbere seasoning, perfect for a wholesome vegetarian main or side. This ethiopian-inspired vegetarian ready in about 25 minutes pairs medium zucchini, sliced into half-moons, medium carrots, sliced thin, large red bell pepper, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, 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: 15 min Serves 4 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 1 medium sliced yellow onion and sauté for 4 minutes until soft and starting to caramelize.
  2. Step 2: Add 4 minced garlic cloves and 2 teaspoons chopped fresh rosemary, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1 medium sliced zucchini, 2 medium thinly sliced carrots, and 1 large julienned red bell pepper. Sauté for 7-8 minutes, stirring occasionally, until vegetables are tender-crisp.
  4. Step 4: Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon berbere spice blend, cooking for 2 more minutes until the spices are well incorporated and aromatic.
  5. Step 5: Remove from heat and drizzle 1 tablespoon fresh lemon juice over vegetables. Toss gently and garnish with 2 tablespoons chopped fresh parsley before serving.

Frequently asked questions

How long does Ethiopian-Inspired Vegetable Tibs with Garlic and Rosemary take to make?

Total time is about 25 minutes (10 min prep + 15 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 Vegetable Tibs with Garlic and Rosemary?

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 medium carrots, sliced thin from drying out.

Can I substitute ingredients in Ethiopian-Inspired Vegetable Tibs with Garlic and Rosemary?

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 Vegetable Tibs with Garlic and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Ethiopian-Inspired Vegetable Tibs with Garlic and Rosemary?

Ethiopian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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