Genuine Local Vegetable Medley with Sun-Dried Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant vegetable stew celebrating true regional ingredients, featuring sun-dried tomatoes for authentic Mediterranean depth. This mediterranean-inspired vegetarian (gluten-free, vegan) ready in about 25 minutes pairs cherry tomatoes, oil-packed, chopped sun-dried tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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.

Ingredients

• 1 medium, diced into 1/2-inch cubes zucchini
• 1, diced into 1/2-inch cubes red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp, oil-packed, chopped sun-dried tomatoes
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1/4 tsp salt
• pinch black pepper

Instructions

1. Step 1: Heat olive oil in a medium pot over medium heat until shimmering. Add zucchini and bell pepper, cooking for 4 minutes until edges soften.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
3. Step 3: Add sun-dried tomatoes, cherry tomatoes, vegetable broth, dried oregano, 1/4 tsp salt, and pinch of black pepper. Bring to a gentle simmer.
4. Step 4: Cover and cook for 12 minutes, stirring once halfway, until vegetables are tender but still hold shape and sauce has thickened slightly.
5. Step 5: Remove from heat and let sit for 2 minutes to allow flavors to meld before serving.