Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 zucchinis, sliced
- 2 tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the red and yellow bell peppers and sauté for another 2-3 minutes until slightly softened.
4. Add the zucchinis and sauté for 2-3 minutes until slightly browned.
5. Add the chopped tomatoes, cumin, paprika, salt, and pepper and stir well.
6. Reduce the heat to medium-low and let the vegetables cook for about 10-15 minutes until tender.
7. Garnish with fresh cilantro or parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for cooking the vegetables
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- You can use any color of bell peppers or substitute them with other vegetables such as carrots, broccoli, or mushrooms.
- You can use canned tomatoes instead of fresh ones.
Variations:
- Add some diced potatoes or sweet potatoes for a heartier meal.
- Add some cooked chickpeas or black beans for extra protein.
- Add some chopped jalapeño peppers for a spicier version.
Tips and tricks:
- Make sure to slice the vegetables evenly for even cooking.
- Don't overcrowd the skillet or wok, as this will prevent the vegetables from browning properly.
- You can add some vegetable broth or water if the vegetables start to stick to the skillet.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vegetables in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the vegetables in a large bowl or on a platter.
- Garnish with some extra fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh cilantro or parsley
- Paprika
Pairings:
- Serve with some crusty bread or rice for a complete meal.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Simple green salad
- Roasted potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add some vegetable broth or water to loosen them up.
- If the vegetables are not browning properly, increase the heat slightly.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Hogao is a traditional Colombian sauce made with onions, tomatoes, and spices. It is often used as a base for many dishes, including stews, soups, and rice dishes.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve as a main dish or as a side dish to accompany grilled meats or fish.
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Region: Colombian