Vintage Kitchen Vegetable Medley

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

A vibrant seasonal vegetable stew simmered in a light tomato-herb broth with a hint of smoked paprika. This mediterranean-inspired vegetarian ready in about 30 minutes pairs diced zucchini, diced yellow squash, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add carrots and cook for 2 minutes until slightly softened.
  2. Step 2: Add garlic and cook for 30 seconds until fragrant, then stir in diced bell pepper and cook for 3 minutes until edges soften.
  3. Step 3: Add zucchini, yellow squash, and cherry tomatoes, stirring to combine. Cook for 2 minutes until vegetables begin to release moisture.
  4. Step 4: Pour in chicken stock and diced tomatoes, then bring to a gentle simmer. Add smoked paprika and 1/4 tsp salt, reducing heat to low.
  5. Step 5: Cover and simmer for 12 minutes until vegetables are tender but still hold shape, stirring once halfway through.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh basil. Taste and adjust salt if needed.

Frequently asked questions

How long does Vintage Kitchen Vegetable Medley 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 Vintage Kitchen Vegetable Medley?

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 diced zucchini from drying out.

Can I substitute ingredients in Vintage Kitchen Vegetable Medley?

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 Vintage Kitchen Vegetable Medley 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.

What goes well with Vintage Kitchen Vegetable Medley?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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