Tapas-Style Seasonal Vegetable Medley with House-Infused Olive Oil
A delicate tapas dish featuring a medley of seasonal vegetables sautéed and finished with fragrant house-infused olive oil. This mediterranean-inspired vegetarian (vegetarian) ready in about 25 minutes pairs medium, diced red bell pepper, halved cherry tomatoes, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, sliced into 1/4-inch rounds zucchini
- 1 medium, diced red bell pepper
- 1 medium, sliced into 1/4-inch rounds yellow squash
- 1 cup, halved cherry tomatoes
- 3 cloves, minced garlic cloves
- 4 tbsp house-infused olive oil
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp house-infused olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 medium sliced zucchini, 1 medium diced red bell pepper, and 1 medium sliced yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
- Step 3: Stir in 1 cup halved cherry tomatoes, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for an additional 2 minutes until tomatoes soften slightly.
- Step 4: Remove from heat and drizzle with remaining 2 tbsp house-infused olive oil and 1 tbsp fresh lemon juice. Toss gently to combine.
- Step 5: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature as a flavorful tapas dish.
Frequently asked questions
How long does Tapas-Style Seasonal Vegetable Medley with House-Infused Olive Oil 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 Tapas-Style Seasonal Vegetable Medley with House-Infused Olive Oil?
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 medium, diced red bell pepper from drying out.
Can I substitute ingredients in Tapas-Style Seasonal Vegetable Medley with House-Infused Olive Oil?
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 Tapas-Style Seasonal Vegetable Medley with House-Infused Olive Oil 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 Tapas-Style Seasonal Vegetable Medley with House-Infused Olive Oil 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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