Braised Mediterranean Vegetables on Crusty Bread
This hearty braised vegetable mixture combines zucchini, carrots, bell peppers, and tomatoes in a savory, spreadable consistency perfect for serving over crusty bread. The vegetables are slowly cooked until they release their natural juices and meld into a rich, flavorful topping. Seasoned with bay leaves, Mrs. Dash, and a touch of hot sauce, this rustic dish makes an excellent appetizer, light lunch, or side dish. The long braising process concentrates the flavors while creating a chunky, jam-like texture that spreads beautifully on bread.
Ingredients
- 4 small zucchini (2 lbs), diced
- 3 medium carrots (3/4 lb), grated
- 4 small yellow onions (1 lb), finely chopped
- 2 medium/large tomatoes (1 lb), skinned and diced
- 2 medium red bell peppers, seeded and diced
- 3 bay leaves
- 1 tsp Mrs. DashItalian seasoning1:1herb
same herb blend flavor
- 2 tsp fine sea salt
- ¼ tsp ground black pepper
- 1 Tbsp hot sauce (Tabasco or Tapatio)
- 2 Tbsp olive oil
- crusty bread, for serving
Instructions
- 1
Heat a large, deep pan over medium-high heat and swirl in olive oil
- 2
Sauté diced onions and grated carrots until soft, stirring to prevent scorching
- 3
Add diced bell peppers and sauté until soft, stirring occasionally
- 4
Blanch tomatoes in boiling water for 30 seconds to ease peeling, then dice
- 5
Add diced zucchini, diced tomatoes, and bay leaves to the pan
- 6
Cover and cook on medium-high heat until zucchini releases juice, stirring occasionally
- 7
Remove cover and season with Mrs. Dash, salt, pepper, and hot sauce
- 8
Simmer uncovered until mixture reaches spreadable consistency and is not watery
Tips
Blanching tomatoes in boiling water for 30 seconds makes peeling much easier and prevents tough skins in the final dish.
Cook until the mixture reaches a spreadable, jam-like consistency rather than being too watery for optimal texture on bread.
Adjust hot sauce to taste - start with less and add more as the dish simmers to control the heat level.
Good to Know
Refrigerate for up to 4 days in airtight container
Can be made 1-2 days ahead and reheated gently
Serve warm or at room temperature over crusty bread
Common Mistakes
Cook vegetables too quickly to avoid scorching and ensure even softening
Remove cover during final simmer to avoid watery consistency
Substitutions
FAQ
Can I make this without hot sauce?
Yes, simply omit the hot sauce or substitute with a pinch of red pepper flakes for mild heat.
How long will this keep in the refrigerator?
The braised vegetables will keep for up to 4 days stored in an airtight container in the refrigerator.
Can I freeze the leftover vegetable mixture?
Yes, freeze in portions for up to 3 months. Thaw overnight and reheat gently, adding liquid if needed.