Italian Veggie Toss







  1. Heat oil in a wok on medium-high heat.
  2. Add onion, yellow or red pepper, and cauliflower.
  3. Sauté until onion is light golden brown; about 10 minutes.
  4. Add mushrooms, zucchini, and garlic to wok; cook for 1 minute.
  5. Add broccoli florets and broccoli stems (see my techniques page on how to peel broccoli stems).
  6. Add basil, salt, and pepper.
  7. Turn heat down to medium-low, cover wok and let the vegetables cook for 5 to 10 minutes, or until the broccoli is almost tender.
  8. In a small bowl, combine tomato paste and water.
  9. Add the tomato paste and water mixture to the wok and mix with vegetables. Cook until heated through.
  10. Serve over fusilli pasta.
  11. Sprinkle with optional Parmesan cheese.


Serves 4 to 6.

Interested in adding meat to this dish? Try my Italian Veggie Toss With Chicken recipe.

Why not serve this up with a Caesar salad with croutons or a bowl of crisp salad greens topped with Italian salad dressing and croutons?

The day before you make Italian Veggie Toss, why not put together a sponge so that you can serve a fresh, warm loaf of French bread with your meal? For another great bread option check out my recipe for focaccia bread.

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