Vegetables in red wine and soy sauce
4 servings
60 minutes
This recipe is a true ode to Mediterranean cuisine, embodying the Italian art of flavor combination. Vegetables simmered in red wine and soy sauce acquire a rich, slightly tangy hue that harmoniously complements the light spiciness of chili powder and the freshness of tomatoes. Eggplants, zucchinis, and squash become soft and juicy, while red onion and sweet pepper add pleasant sweetness. This dish pairs perfectly with whole grain pasta, brown rice or buckwheat, highlighting the natural depth of flavor. It’s perfect for a cozy dinner, filling the home with aromas of southern vineyards and warm Italian sun. Enjoy!
1
Heat oil in a pan and cut the vegetables into relatively large cubes.
- Olive oil: 2 tablespoons
- Courgette: 1 piece
- Zucchini: 1 piece
- Eggplant: 1 piece
- Red onion: 1 piece
2
Place zucchini, squash, eggplant, and onion in a pan and sauté for 7-10 minutes over medium heat, stirring constantly.
- Courgette: 1 piece
- Zucchini: 1 piece
- Eggplant: 1 piece
- Red onion: 1 piece
3
Add chopped pepper, pour everything with red wine, and cover with a lid. Simmer for 15-20 minutes.
- Bell pepper: 1 piece
- Dry red wine: 150 ml
4
Remove the lid, add tomatoes, chili powder, and soy sauce, and mix everything well. Keep on medium heat for another 15 minutes. For acidity, you can sprinkle with lemon juice.
- Tomatoes: 2 pieces
- Chili powder blend: 1 teaspoon
- Soy sauce: 3 tablespoons
5
The vegetables turn out juicy and with their own sauce, making them a great match for whole grain pasta, brown rice, or buckwheat. Enjoy your meal!
