Ethiopian-Style Spiced Vegetable Tibs with Rosemary
A vibrant sauté of mixed vegetables and fragrant rosemary seasoned with Ethiopian spices, creating a flavorful, colorful dish perfect for a light meal or side. This african-inspired vegetarian (vegetarian) ready in about 25 minutes pairs large, julienned carrot, medium, diced zucchini, small, sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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, diced zucchini
- 1 small, sliced red onion
- 2 minced garlic cloves
- 1.5 tbsp berbere spice mix
- 1 tsp chopped fresh rosemary
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 small sliced red onion and 2 minced garlic cloves, sauté for 3 minutes until softened and aromatic.
- Step 2: Add 1 large julienned carrot, 1 medium sliced green bell pepper, and 1 medium diced zucchini. Cook for 6-8 minutes, stirring occasionally until vegetables are tender but still vibrant.
- Step 3: Sprinkle 1.5 tbsp berbere spice mix, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper over the vegetables. Stir well and cook for another 2 minutes until spices are fragrant and coat the vegetables.
- Step 4: Remove from heat and serve immediately, optionally with injera or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ethiopian-Style Spiced Vegetable Tibs with 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-Style Spiced Vegetable Tibs with 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 large, julienned carrot from drying out.
Can I substitute ingredients in Ethiopian-Style Spiced Vegetable Tibs with 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-Style Spiced Vegetable Tibs with Rosemary 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-Style Spiced Vegetable Tibs with Rosemary 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.
