Fried Vegetable Medley


Fry the onions (chopped) and peppers (diced) for 10 minutes in a deep frying-pan, stirring all the time, then add the zucchini (diced) and stir well. Add the tomatoes (diced). Mix well, cover the pan and simmer for 20-25 minutes or until soft. Ten minutes before cooking is complete, season with a llittle sugar and salt.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid.

Spanish recipe: Fried vegetable medley. Photo by: Toya Legido/©ICEX.


This dish can be served as a main dish with fried, poached or oven-cooked eggs. Or it can be served as a garnish.

Nutritional Facts

Energy (kcal): 226
Energy (kJ): 946
Protein (g): 7.3
Fat (g): 11.3
Carbohydrates (g): 25.5
Fiber (g): 8.4
Iron (mg): 4.3
Vitamin A (μg): 739.1

Information provided by: The Spanish Nutrition Foundation (FEN)



1,5 hour

  • 1 zucchini
  • 500 gr green and red peppers
  • 500 gr tomatoes
  • 500 gr onions
  • 100 ml Spanish olive oil
  • 1 tsp sugar
  • Salt
  • 1 zucchini
  • 17.637 lb green and red peppers
  • 17.637 lb tomatoes
  • 17.637 lb onions
  • 3.645 fl. oz Spanish olive oil
  • 1 tsp sugar
  • Salt
  • 1 zucchini
  • 2.33 lb green and red peppers
  • 2.33 lb tomatoes
  • 2.33 lb onions
  • 0.423 cup Spanish olive oil
  • 1 tsp sugar
  • Salt
Wine match

Federico Oldenburg/©ICEX

Although the ingredients in such a medley will change from season to season, an excellent partner is a lightly-aged crianza such as those being made in Méntrida from Syrah and Garnacha grapes. These are fruity wines with mineral notes.