Injera-Spiced Vegetable Tibs with Berbere Butter

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

Sautéed seasonal vegetables tossed in a berbere-spiced butter sauce, served as a vibrant Ethiopian-style tibs perfect for a flavorful vegetarian main or side. This Ethiopian-inspired vegetarian recipe, ready in about 30 minutes, pairs mixed bell peppers, zucchini, button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium thinly sliced red onion and sauté for 3 minutes until softened and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1.5 tbsp berbere spice blend to the skillet. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
  3. Step 3: Stir in 2 cups sliced bell peppers, 1 cup diced zucchini, and 1 cup quartered button mushrooms. Sauté for 7-8 minutes, stirring occasionally, until vegetables are tender but still vibrant.
  4. Step 4: Reduce heat to medium and add 3 tbsp unsalted butter. Toss vegetables in the melted butter until they are coated and the sauce thickens slightly, about 2 minutes.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then remove from heat. Sprinkle 2 tbsp chopped fresh cilantro over the top.
  6. Step 6: Serve immediately with lemon wedges on the side for squeezing over the tibs, and accompany with injera or warm flatbread.

Frequently asked questions

How long does Injera-Spiced Vegetable Tibs with Berbere Butter take to make?

Total time is about 30 minutes (15 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 Injera-Spiced Vegetable Tibs with Berbere 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 mixed bell peppers from drying out.

Can I substitute ingredients in Injera-Spiced Vegetable Tibs with Berbere 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 Injera-Spiced Vegetable Tibs with Berbere Butter 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.

Is Injera-Spiced Vegetable Tibs with Berbere 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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