Mixed Vegetables Tossed in Salt and Pepper | Quick Recipe

Mixed Vegetables Tossed in Salt and Pepper

There are times when I like to change things up in the kitchen while cooking dry vegetables. I prefer leaving out spices like turmeric powder, coriander powder, cumin seeds, etc. and simply stick to salt and freshly ground black pepper only. I also like to give the vegetables a charred flavor by adding only a dash of water and not tossing them too much.

mixed vegetable tossed in salt and pepper

For this recipe, feel free to add any veggies to your liking or swap any with the ones I’ve used below. I prefer to use a non-stick pan for cooking the vegetables as the recipe doesn’t require as much water and needs to be left to cook without being tossed a lot.

Here’s what you’ll need:-

Mixed Vegetables Tossed in Salt & Pepper

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 cup cabbage cut in strips
  • 1 cup diced capsicum
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 finely chopped green chilli
  • A few sprigs of finely chopped coriander
  • 1 tbsp olive oil
  • Salt to taste
  • Freshly ground black pepper

mixed vegetable ingredients


1. Heat oil in a pan and add in diced potatoes on a medium-high flame. Crisp them up for 5 minutes tossing them at regular intervals.

2. Add in the carrots. Toss well. Add a splash of water, put the lid on and cook on a medium-low flame until slightly softened up.

3. Next, add in cabbage, salt to taste and freshly ground black pepper. Toss well and cover for approximately 3-5 minutes.

4. When the cabbage wilts and reduces to half the size, add in the capsicum and give it a quick toss for a minute or 2.

mixed vegetable method

5. Serve hot.

mixed vegetable recipe

Happy cooking 🙂

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