Tender Veggies in Tomato Sauce
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Roast cubes of zucchini and red bell pepper instead of aubergine and yellow pepper. Simmer with canned fire-roasted tomatoes and green beans for a rich vegetable blend. Olive oil, garlic, and onion form the flavor base. Salt and pepper to taste. A slightly longer simmer to meld flavors and soften vegetables thoroughly. Serve as a side or light main.
Prep:
20 min
Cook:
35 min
Total:
55 min
Servings:
4 servings
#vegetarian
#vegan
#gluten-free
#easy dinner
#French-inspired
#simmered vegetables
#roasted veggies
Started out trying aubergine with yellow pepper but swapped after last batch because aubergine sogged too much and yellow pepper lost color fast. Tried zucchini and red pepper both roast better; veggies hold shape longer, add more bite. Fire-roasted tomatoes—think smoky, slightly sweet—give this mix a backbone. Timing shifted up a bit. Letting it simmer nearly half an hour instead of fifteen; flavor mellows, melds, and vegetables reach that perfect fork-tender texture without turning to mush. The aroma—garlicky, caramelized onion, smoky tomato—fills kitchen. Not just simple stewed veg. A learning curve here. Took a couple tries but worth the patience. Salt at the end, too early and veggies won’t soften as nicely. Only olive oil used, it browns and lifts every layer. This is good on its own or as base to bigger plates—beans add just enough bite and color contrast. Textures pop. Forget watery stews.
Ingredients
- 1 small zucchini, cut into cubes
- 1/4 cup olive oil
- 1 red bell pepper, seeded and cubed
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 can 540 ml fire-roasted diced tomatoes
- 1 cup green beans, trimmed and cut into 4 cm pieces
- Salt
- Freshly ground black pepper
About the ingredients
Zucchini is a better option than aubergine here—you get less water release and more caramelization. Red bell pepper carries less sugar than yellow but roasts beautifully and adds vibrant color after cooking. If you don’t have fire-roasted tomatoes, use regular diced but add a tiny pinch smoked paprika or chipotle powder to imitate that smoky edge. Fresh green beans are best but frozen can work if thawed and patted dry first to avoid excess water diluting sauce. Garlic and onion quantities flexible; increase if you like a punchier background. Olive oil amount can change depending on pan size and how dry your veggies are. Don’t skimp—it’s the flavor carrier. Salt only once veggies soften fully or they’ll toughen those beans. No nuts, gluten, or dairy here; fully vegan. If you want extra texture, toss in toasted pine nuts or chopped olives at the end—adds a surprising crunch and burst of saltiness. Keep your knife sharp for clean cuts, letting each vegetable shine on its own in the skillet.
Method
- Heat half the olive oil over medium-high heat in a wide, heavy-bottomed skillet. Toss in zucchini cubes, stirring often, until golden brown and slightly softened—look for edges to crisp and slight shriveling to know they're done; about 7-8 minutes. Remove with tongs or slotted spoon; drain excess oil on paper towels. Set aside.
- Add remaining olive oil to skillet. Lower heat to medium. Throw in red bell pepper, sliced onion, and garlic. Stir often—onion becomes translucent and fragrant, bell pepper softens but keeps shape. Takes roughly 5-7 minutes. Use a wooden spoon to scrape any browned bits from zucchini step—they add depth.
- Pour in fire-roasted diced tomatoes with their juices. Stir well, scraping bottom to loosen caramelized bits. Bring to a steady simmer.
- Add green beans and roasted zucchini back to pan. Stir, cover immediately to trap steam. Reduce heat to medium-low. Let vegetables cook undisturbed for 18-20 minutes, stirring gently once or twice to prevent sticking. Watch for beans turning bright green and tender but not mushy. Nose picks up tomato acidity mingling with roasted pepper aroma.
- Uncover, season liberally with salt and freshly ground pepper to taste. Give a final stir. If sauce is too liquid, raise heat slightly and simmer uncovered 2-3 minutes to thicken up. Done when veggies yield easily to a fork but still hold form.
- Serve hot or warm. Optional squeeze of fresh lemon or sprinkle of chopped basil for brightness.
Cooking tips
Start veggies in batches—overcrowding pan steams, never browns. That browning brings flavor, crucial for this dish. Onions and bell pepper need slow coaxing over medium heat to release sugars without burning garlic which can turn bitter fast. Merge tomatoes only after those layers develop. Sprite them with extras; scraps like rosemary or thyme work well thrown in the pot but remove before serving. Lid traps steam to tenderize beans without drying sauce. Open it briefly mid-simmer to stir gently and check doneness—beans should be still bright green. Avoid overcooking which dulls color and turns beans to mush. Final taste test: seasoning must balance acidity from tomatoes and mild bitterness from zucchini skin. Salt pulls out subtle sweetness from bell pepper too. If sauce too watery, crank heat to reduce, but keep an eye or risk scorching bottom. Resting uncovered for a few minutes before plating lets flavors settle and textures firm just enough. Quick squeeze of lemon at table cuts richness and wakes the whole dish. Sometimes improvising with pantry or fridge scraps improves technique, helps build your own memory bank. Repeat this slow sauté, simmer approach for other veg combos—works every time.
Chef's notes
- 💡 Roasting zucchini and bell pepper first for that caramelized edge—don’t crowd pan—steam kills texture. Watch edges crisp and moisture drop. Smell slightly nutty aroma before pulling. Pat excess oil with paper towel if too shiny; stops sogginess in final simmer.
- 💡 Simmer with lid on traps steam, softening green beans but don’t overcook. Peek mid-cook; bright green, snapping texture intact. Stir gentle once or twice only to keep veggies whole. If liquid too thin at end, crank heat, hold constant simmer. Watch closely or risk burnt bottom, scrape often.
- 💡 Garlic burns fast—add after bell pepper starts softening but before tomatoes. Stir garlic constantly for even heat; browned bits build flavor base. If garlic scorched, bitterness ruins the whole sauce. Low heat after initial olive oil burst keeps complexity without harshness.
- 💡 If pressed for time, frozen green beans okay—must thaw and dry thoroughly to avoid watering down sauce. Otherwise fresh always better; snap confirms freshness. Substitute fire-roasted tomatoes with regular canned plus a pinch smoked paprika or chipotle powder for smoky undertone.
- 💡 Salt last—early salting toughens beans, slows softening. Add gradually at end, taste often. If sauce too thick or dry, add small splash water or broth sparingly; prevents clumpy texture. Lemon squeeze or chopped basil freshens heavy notes, added just before serving for brightness punch.
Common questions
Can I use other vegetables?
Sure but keep moisture in mind. Aubergine sogged too much before. Swap for carrots or squash but adjust roasting time. Denser veggies need longer. Peppers good roasted in slices not chunks for even cooking.
What if sauce is too watery?
Raise heat to simmer uncovered 2-3 mins. Watch closely—rescue with thicker tomato paste or sprinkle some breadcrumbs for body. Avoid dumping salt early; salt pulls water out, makes things worse sometimes.
How do I prevent beans from overcooking?
Cover simmers but check often—green means done. Stir once midway. Overcooked beans lose snap, turn mush. If unsure, test bite early. Quick cool off with lid removed helps firm textures after cooking.
Storage tips?
Fridge best in airtight container 3-4 days. Reheat gently, add splash water if dry. Freezes okay but textures soften more; not recommended if you want firm beans. Always cool before fridge to avoid soggy veggies.
