Italian Vegetables — A New Year’s Table Set With Greens and Grace

New Year's. Peas at midnight. MawMaw Shirley's 12:01 call. Birthday approaching — twenty-two, and the month when med school decisions arrive. The peas were the prayer. The superstition is the faith. January begins.

Every year, the peas and the greens do their quiet work—not because the superstition demands it, but because the ritual holds something real. I wanted to carry that same spirit into a dish I could actually make in my own kitchen this year, something warm and vegetable-forward that felt like intention on a plate. These Italian vegetables won’t replace MawMaw’s cast iron, but they’re my version of showing up at the table with hope—layered, deliberate, and ready for whatever January brings.

Italian Vegetables

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat the oil. Warm olive oil in a large skillet over medium heat until shimmering.
2. Sauté the aromatics. Add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the garlic and cook for 1 minute more until fragrant.
3. Add the peppers. Stir in the red and green bell peppers and cook for 4–5 minutes, stirring occasionally, until they begin to soften.
4. Add the squash. Add the zucchini and yellow squash to the pan. Season with Italian seasoning, basil, crushed red pepper flakes, salt, and black pepper. Stir to combine and cook for another 5–6 minutes.
5. Incorporate the tomatoes. Pour in the drained diced tomatoes, stir well, and reduce heat to medium-low. Simmer uncovered for 8–10 minutes, allowing the vegetables to meld and the liquid to reduce slightly.
6. Finish and serve. Taste and adjust seasoning. Transfer to a serving dish, top with fresh parsley and Parmesan if using, and serve warm.

Nutrition (per serving)

Calories: 130 | Protein: 4g | Fat: 7g | Carbs: 14g | Fiber: 4g | Sodium: 280mg