These Lebanese Vegetables are slow simmered vegetables with cinnamon and cumin create a flavorful, nutritious side dish that the whole family will love. This dish simmers on the stove while you make your meal and is great as leftovers.
I grew up eating a lot of Lebanese flavors in my house. I love the warm spices and fresh vegetables. Today’s Lebanese Vegetables, also known as Loubieh bi Zeit, is a Lebanese vegan dish made with green beans and a medley of vegetables stewed in warm spices, onions, garlic, and tomatoes. It’s typically served cold or at room temperature as a mezze or side dish.
I grew up eating Lebanese Green Beans at my Grandma’s house. I always remember the smell coming from the kitchen when they simmered and these Lebanese Vegetables use similar spices.
This delicious side dish mixes zucchini, green beans, diced tomatoes, onion, carrots and celery with cumin and cinnamon and is slowly simmered to let the flavors really develop. The nice thing with this dish is you can modify it to your tastes.
If you don’t like zucchini take it out and add cauliflower instead or maybe try adding a yellow squash.
If you are looking for another Mediterranean style side dish try my Mediterranean Vegetables. I especially love pairing these Lebanese Vegetables with Shish Tawook or paired with this Hummus with Spiced Beef and Toasted Pine Nuts.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Vegetables: This side dish mixes together celery, carrots, onion, zucchini and frozen green beans. The combination works great together with the warm spices.
- Garlic: Fresh minced garlic works best if you can get ahold of it. If not you can use garlic powder or skip it all together.
- Tomatoes: The tomatoes in this dish are diced tomatoes and tomato sauce. You can also use fire roasted diced tomatoes for a more smoky flavor.
- Spices: The warm spices are my favorite in this dish. It mixes together cumin, cinnamon, thyme and oregano.
Recipe Modifications
- Vegetables: You can add a variety of other vegetables. I like eggplant, bell peppers, peas or squash.
- Spices: If you want to add other spices I also like paprika, smoked paprika, chili powder or Italian seasoning.
- Beans: This dish would be great with the addition of beans for protein. Try adding white beans, chickpeas or black beans.
- Other Ingredients: Some other ingredients that would be nice in this dish are mushrooms, pickled red onions, spinach, swiss chard or kale.
How to Make Lebanese Vegetables
Step 1: Sauté Vegetables: In a large pot heat the olive oil over medium heat. Add the onion, carrots and celery and sauté until soft. Add the garlic and continue to sauté for two minutes.
Step 2: Add Tomatoes and Spices: Add the remaining ingredients and stir to combine. Turn the heat to low and simmer for 40 minutes with the lid on the pot but slightly tilted so that air can still escape stirring occasionally. Add salt and pepper to taste. Serve warm as a side dish or over rice.
Storage Tips
Let roasted vegetables cool to room temperature (but no longer than 2 hours) before transferring to storage containers. This helps prevent condensation, which can lead to sogginess.
Recipe FAQ
Yes you can! You can use any fresh tomatoes you have on hand. It is a great way to use up garden or farmers market tomatoes.
Usually it’s served at room temperature or cold as part of a mezze spread. However, it can also be served warm as a side dish. I like it all these ways depending on what I am serving it with!
Yes you can! While the classic version is a vegan dish you can add ground beef or ground lamb for a protein packed version.
More Lebanese Recipes
Vegetarian
Instant Pot Lebanese Green Beans
Mediterranean
Lebanese Lentil Soup
Mediterranean
Easy Lebanese Salad
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Lebanese Vegetables
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 sweet onion, chopped into medium slices
- 1 large zucchini, cut in slices
- 1 10.8 ounce bag of frozen green beans, you can use fresh if you want
- 1 14.5 ounce can of diced tomatoes
- 1 8 ounce can of tomato sauce
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon thyme
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- In a large pot heat the olive oil over medium heat. Add the onion, carrots and celery and sauté until soft. Add the garlic and continue to sauté for two minutes.
- Add the remaining ingredients and stir to combine. Turn the heat to low and simmer for 40 minutes with the lid on the pot but slightly tilted so that air can still escape stirring occasionally.
- Add salt and pepper to taste.
- Serve warm as a side dish or over rice.
Notes
- You can add whatever vegetables you like to this dish: other ideas include yellow squash, cauliflower, broccoli, turnips.
- This vegetable dish goes great over rice, as a side dish or paired with turkey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The aromatic blend of spices in your Lebanese Vegetables recipe is enticing! It’s a versatile dish, perfect for families seeking nutritious yet flavorful meals. Thanks for sharing this delightful recipe and inspiring us to explore new culinary horizons with vegetables.
Glad you liked it!