• Serves 4
  • 10 minutes
  • Difficulty Easy
  • 8 Ingredients


I cook it in the morning, and leave it during the day for the flavours to meld. As long as there is zuccini and canned tomato you can use any veggies. Sometimes I add bacon – cook with the onions. Great with steak and mashed potato. left overs can also be mixed through pasta for lunch the next day.

Ingredients (serves 4)

  • 1/2 Zuccini - diced
  • 1/2 Cup Mushrooms - sliced
  • 1/2 Cup Capiscum any or all colours sliced into strips
  • 1 small Onion diced
  • dried herbs - mixed herbs or basil or thyme or rosemary
  • Olive oil
  • 1 can diced tomatoes
  • pinches sugar salt pepper


  1. Heat oil in a saucepan, add dried herbs and a pinch of salt.
  2. Start with the onion - cook for a couple of minutes, add other veggies one by one. Add zuccini last.
  3. Pour in canned tomato - there should be enough liquid, but add a little water if needed. Simmer for 5 minutes. Add pepper and a pich of white sugar.

  • Healthy and colourful – love it!


  • Great vegetarian dish looks nice


  • I know I would absolutely love this, I’m big on veggies. Hubby would not be so keen, he’s a very plain eater


  • Love the name and the recipe – big thanks from my hungry tummy!

    • Love the colours in this recipe – pretty on a plate.


  • A fantastic vegetable meal,my partner would love the added bacon though! Thanks!


  • I really need to make this, it looks great, sounds yummy and is super easy – thanks for sharing your recipe :)


  • Simple, delicious and it looks great to share; thanks!.


  • Nice! What a great looking recipe! Thank you


  • A great way to serve up veggies


  • i will be making this soon for the first time ever having something like this


  • this is a great recipe. thanks for posting it


  • So tasty and yummy thanks


  • Perfect for dinner very nice to eat


  • Fantastic recipe. Thanks for sharing.


  • lol love the heading of the recipe, looks delish, will try, thanks for sharing :)


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