Stir Fry Vegetables with Sofrito

By 30 Minutes or Less
Try serving this zesty dish over rice, pasta, chicken or fish.

Save to Recipe Box

  • Prep Time: 30 minutes

Side Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/4
Think Variety; Think Color: Red, Yellow/Orange, White, Green, Blue


1 Tbsp canola oil

1 cup sweet potatoes, fresh, sliced

1/2 cup calabaza or winter squash, sliced

1/2 cup red bell pepper, sliced

1/2 cup green bell pepper, sliced

1 cup zucchini, sliced

1/2 cup eggplant, sliced

1 medium tomato, chopped

2 Tbsp Sofrito


  1. Wash vegetables. Peel potatoes, calabaza and eggplant.  Slice all vegetables.
  2. In a large frying pan, heat oil. Add potatoes and cook until slightly tender.
  3. Add calabaza and cook until slightly softened.
  4. Add bell peppers, zucchini, eggplant, tomatoes and sofrito.
  5. Cook in covered pan for 4-5 minutes or until tender. If needed, add a small amount of water to pan to keep vegetables from sticking.

Nutritional Information

  • Calories:    101
  • Carbohydrates:    13g
  • Total Fat:    5g
  • Cholesterol:    0mg
  • Saturated Fat:   0.3g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    45%
  • Sodium:    98 mg
  • Protein:    3g
  • Recipe Credit
  • UMass Extension Nutrition Education Program



  • Comments (0)
Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.