Mixed Vegetables in Olive Oil (Zeytinyağlı Karışık)

Mixed Vegetables in Olive Oil (Zeytinyağlı Karışık)

Tender vegetables braise slowly in olive oil until silky, served cool with a bright lemon finish.

Total 2 hr 5 min Makes 6 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This Turkish zeytinyağlı dish simmers carrots, potatoes, green beans, and peas gently in olive oil and their own juices until soft and glossy. Traditionally served at room temperature or chilled, it makes a light meze or side alongside crusty bread and yogurt. The slow cook lets the vegetables stay intact while absorbing a mellow, slightly sweet richness.

Ingredients

  • 1/3 cup extra virgin olive oil
  • 1 yellow onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 3 carrots, peeled and sliced into rounds
  • 3 small potatoes, peeled and cut into chunks
  • 1 cup green beans, trimmed and halved
  • 1 cup fresh or frozen peas
  • 1 zucchini, cut into half-moons
  • 1 tomato, grated or finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup water
  • 1 lemon, juiced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat and add the sliced onion. Cook, stirring occasionally, until softened and translucent.

  2. Add the garlic and cook until fragrant, about 1 minute.

  3. Stir in the carrots and potatoes and cook for 3 minutes, stirring occasionally to coat with oil.

  4. Add the green beans, peas, zucchini, grated tomato, tomato paste, sugar, salt, and black pepper. Stir to combine evenly.

  5. Pour in the water, bring to a gentle simmer, then reduce heat to low and cover the pan.

  6. Simmer covered over low heat without stirring too often, until the vegetables are tender but still holding their shape.

  7. Remove from heat and let cool slightly in the pan, then transfer to a serving dish.

  8. Drizzle with lemon juice and sprinkle with fresh dill and parsley just before serving. Serve warm, at room temperature, or chilled.

Rate this recipe

★ 3.5 (1)

Mixed Vegetables in Olive Oil (Zeytinyağlı Karışık)

This Turkish zeytinyağlı dish simmers carrots, potatoes, green beans, and peas gently in olive oil and their own juices until soft and glossy. Traditionally served at room temperature or chilled, it makes a light meze or side alongside crusty bread and yogurt. The slow cook lets the vegetables stay intact while absorbing a mellow, slightly sweet richness.

2 hr 5 min 6 servings 210 cal

Ingredients

  • 1/3 cup extra virgin olive oil
  • 1 yellow onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 3 carrots, peeled and sliced into rounds
  • 3 small potatoes, peeled and cut into chunks
  • 1 cup green beans, trimmed and halved
  • 1 cup fresh or frozen peas
  • 1 zucchini, cut into half-moons
  • 1 tomato, grated or finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup water
  • 1 lemon, juiced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Heat the olive oil in a 6-quart saucepan over medium heat and add the sliced onion. Cook, stirring occasionally, until softened and translucent.

  2. 2

    Add the garlic and cook until fragrant, about 1 minute.

  3. 3

    Stir in the carrots and potatoes and cook for 3 minutes, stirring occasionally to coat with oil.

  4. 4

    Add the green beans, peas, zucchini, grated tomato, tomato paste, sugar, salt, and black pepper. Stir to combine evenly.

  5. 5

    Pour in the water, bring to a gentle simmer, then reduce heat to low and cover the pan.

  6. 6

    Simmer covered over low heat without stirring too often, until the vegetables are tender but still holding their shape.

  7. 7

    Remove from heat and let cool slightly in the pan, then transfer to a serving dish.

  8. 8

    Drizzle with lemon juice and sprinkle with fresh dill and parsley just before serving. Serve warm, at room temperature, or chilled.