Veggie Medley Recipe: the perfect dish to make when all you have are odds and ends!

Some evenings I don’t feel much like cooking or following a recipe, so I end up throwing together a variety of fresh veggies, canned beans, and a few other things to create a masterpiece. And you know what? It always works! I call it my Veggie Medley.

This is one of my standby recipes. I rarely make it the same way twice, since it depends on what I have on hand. The good news? Feel free to change and substitute to use what you have available.

On a sidenote, you probably know by now that I like to cook big meals and enjoy leftovers. 🙂 The recipe below serves 6-8.

Veggie Medley Cooking


  • 2 tbsp sunflower oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 8 oz fresh mushrooms, chopped
  • 14.5 oz can diced tomatoes
  • 1 bell pepper, chopped
  • 1/2 cup artichoke hearts, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • Dash of salt
  • Dash of pepper
  • 15 oz can black beans


  1. Heat large skillet with oil on medium heat, add chopped onions and cook until translucent, about 4 minutes.
  2. Add garlic and mushrooms, allow garlic to become fragrant, about 1 minute.
  3. Drain diced tomatoes, add to skillet.
  4. Stir in diced pepper and artichoke hearts. Allow to simmer and become juicy, about 5 minutes.
  5. Drain and rinse beans, then stir in beans and spices. Cook 10-15 minutes for flavors to mingle and veggies to soften.
  6. Serve over brown rice or another whole grain.

Veggie Medley with Rice 2

Give it a try and share your thoughts below!

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