Spiced Ethiopian-Inspired Vegetable Tibs with Rosemary
A sautéed medley of vegetables enlivened with berbere and fresh rosemary, perfect as a vibrant side or main dish. This african-inspired vegetarian (vegetarian) ready in about 30 minutes pairs medium, sliced into half-moons zucchini, medium, thinly sliced red onion, minced garlic cloves 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
- 2 medium, sliced into 1/4-inch rounds carrots
- 1 large, sliced into strips green bell pepper
- 1 medium, sliced into half-moons zucchini
- 1 medium, thinly sliced red onion
- 3, minced garlic cloves
- 1 tsp, finely chopped fresh rosemary
- 1 tbsp berbere spice blend
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp, fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 medium thinly sliced red onion and sauté for 3 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves and 1 tsp finely chopped fresh rosemary, cooking for 1 minute until fragrant.
- Step 3: Add 2 medium sliced carrots, 1 large sliced green bell pepper, and 1 medium sliced zucchini. Sprinkle 1 tbsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper over the vegetables.
- Step 4: Stir-fry the vegetables for 8-10 minutes, tossing occasionally until they are tender but still crisp and coated evenly with the spices.
- Step 5: Remove from heat and drizzle 1 tbsp fresh lemon juice over the tibs, stirring to combine and brighten the flavors.
- Step 6: Serve immediately as a side dish or over injera or rice for a light meal.
Equipment for this recipe
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Frequently asked questions
How long does Spiced Ethiopian-Inspired Vegetable Tibs with Rosemary 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 Spiced Ethiopian-Inspired 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 minced garlic cloves from drying out.
Can I substitute ingredients in Spiced Ethiopian-Inspired 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 Spiced Ethiopian-Inspired Vegetable Tibs with 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.
Is Spiced Ethiopian-Inspired 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.
