Mixed Vegetables in Spicy Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 283.5
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 739.2 mg
  • Total Carbs: 52.5 g
  • Dietary Fiber: 19.0 g
  • Protein: 16.2 g

View full nutritional breakdown of Mixed Vegetables in Spicy Tomato Sauce calories by ingredient
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Number of Servings: 3


    1 medium chayote, peeled and cubed
    2 small zucchini, cubed
    1 carrot coarsely chopped
    hand full of string beans, halved
    1 red onion coarsely chopped
    1 small red cabbage coarsely chopped
    1 small head brocolli & cauliflower coarsely chopped
    4 mushroom sliced
    1 pkg frozen spinach or fresh
    2 tbs tomato paste
    1 large can of crushed tomatoes in purre
    1 tsp hot sauce or chipotle in adobo sauce
    1/2 tsp red chili powder or 2 green chiles, deseeded, chopped
    1/2 tsp cumin powder
    1/2 cup water
    5 cloves garlic, minced
    1/2 tsp dried oregano
    salt and pepper to taste
    olive oil (optional)
    grated parmesan cheese (garnish optional)
    chopped cilantro (garnish optional)
    warmed corn tortillas (optional)


Blend tomato paste, crushed tomato, chipotle, chiles, cumin, garlic, oregano, salt, pepper and water until smooth.

In wide or deep pan heat sauce mixture with 1tbs olive oil for 30 minutes.

Steam vegetables to taste.

Pour over vegetables and mix well.

Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.

Sprinkle with cheese and cilantro.

Serve with warmed tortillas to catch sauce of vegetables.

Number of Servings: 3

Recipe submitted by SparkPeople user NARCISA.

TAGS:  Fish | Dinner | Fish Dinner |

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