Meatless Monday: Shortcut Primavera

Its time for another Meatless Monday post! Yay! Not only is this recipe vegetarian friendly, but its also ridiculously easy. Like “Its Wednesday night and I’m exhausted” easy. Basically, my primavera sauce recipe is a bunch of spring time veggies (any veggies that look good to you) smothered in high quality marinara with a few yummy additions to jazz it up. So without further ado, I give you Shortcut Primavera: A recipe that is as easy as it is nutritious. You’re welcome America!

Meatless Monday: Short Cut Primavera, serves 4 to 6 depending on how many vegetables you add to sauce

  • Rao’s is a little pricey for marinara sauce, but you don’t want to skimp with this recipe since its so simple. Also, Barefoot Contessa likes it, which means everyone should like it.

    2-3 tablespoons of extra virgin olive oil to coat the bottom of your pan

  • ½ of a 24-ounce jar of marinara sauce (I prefer Rao’s Marinara sauce. It’s the closest in taste to home-made sauce)
  • 1 eggplant, chopped into ½” cubes
  • 1 red or yellow bell pepper, chopped into ½” cubes
  • 2 zucchinis, chopped roughly into ½” chunks
  • 1/2 onion, chopped into ½” cubes
  • 2 cloves garlic, crushed or minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup wine or vermouth or brandy. Basically, yummy alcohol should do the trick
  • Salt and pepper to taste
  • Optional Garnishes: Freshly grated parmesan and/or chopped fresh basil

*Feel free to use any veggies that look good to you. This works well with artichoke hearts or even broc


  • Good sharp knife
  • Cutting Board
  • Large sauté pan (preferably one with sides)
  • Wooden Spoon

The Process:

1) In your sauté pan, heat the olive oil over medium heat for about 30 seconds.

I used a mix of zucchini, eggplant, onion, and pepper. However this recipe works with any spring time veggie

2) When your oil is just heated (no smoking please), drop your peppers and onion into the pan. Sauté until the onions begin to turn translucent and slightly soft (about 5 minutes). Season with a small pinch of kosher salt

3) Add in your chili pepper flakes, zucchini, and eggplant. Sauté the vegetables coating them in the onion, peppers, and oil. Sautee until soft about 5-10 minutes. Season with a pinch of kosher salt and black pepper.

4) When your eggplant and zucchini are beginning to soften, add your wine or vermouth. Turn the heat on the pan up to medium high until the alcohol just starts to boil then turn the heat to medium low. Cook for another 3-5 minutes until the alcohol has reduced and cooked off.

5) Add your garlic to your pan and cook for about 30 seconds stirring constantly to make sure it does not burn. Add half a jar of your favorite tomato sauce (or enough to coat all the vegetables). Simmer the sauce on low for about 5-8 minutes until the sauce is heated through and the vegetables, sauce, and wine have begun to meld together. Taste your sauce and season as needed for salt and pepper.

6) You can serve this over fresh pasta, polenta, or even fresh greens like arugula and baby spinach for a carb-free option. Top with a healthy pinch of freshly grated parmesan cheese and chopped basil, if desired.

**For a Meat-filled Monday, just add your favorite protein to this recipe. I’ve done everything from rotisserie chicken and ground turkey to Italian sausage. Do whatever makes your carnivorous heart happy.

Disclaimer: This unsponsored. Of course.

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