Sautéed Plantain and Vegetable Medley with Garlic
A colorful and flavorful vegetarian dish featuring green plantains sautéed with bell peppers, onions, and garlic, seasoned with cumin for a warm, aromatic side. This puerto rican-inspired vegan ready in about 30 minutes pairs green plantains, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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
- 2 (about 1.5 lbs), peeled and cut into 1/2-inch thick slices green plantains
- 1 tbsp olive oil
- 1 medium, sliced onion
- 1, sliced red bell pepper
- 1, sliced green bell pepper
- 3 cloves, minced garlic
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, and cook for 5 minutes until softened.
- Step 2: Add the sliced plantains and minced garlic to the skillet, and cook for 8-10 minutes, stirring occasionally, until the plantains are tender and slightly browned.
- Step 3: Stir in the ground cumin, salt, and black pepper, and cook for an additional 2 minutes until the flavors are well combined.
- Step 4: Serve warm as a side dish.
Frequently asked questions
How long does Sautéed Plantain and Vegetable Medley with Garlic 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 Sautéed Plantain and Vegetable Medley with Garlic?
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 green plantains from drying out.
Can I substitute ingredients in Sautéed Plantain and Vegetable Medley with Garlic?
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 Sautéed Plantain and Vegetable Medley with Garlic 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 Sautéed Plantain and Vegetable Medley with Garlic vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The plantains caramelized perfectly and the garlic depth was spot-on for a weeknight meal.
- ★★★★★
Made this for my mother-in-law (who’s Puerto Rican) and she said it was better than her abuela’s version!
- ★★★★★
Finally found a vegan recipe that captures authentic Puerto Rican flavors. Served with rice, it was a family favorite!
