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. 

Now that everyone has recovered from Thanksgiving and thinking about lighter, more nutritious foods, I would share one of my favorite vegetable side dishes with you guys.  

These Lebanese Vegetables are inspired by my Lebanese Green Beans and these Mediterranean Roasted Vegetables which I also love to make.

I grew up eating Lebanese Green Beans at my Grandma’s house.

I always remember the smell coming from the kitchen when they simmered.

Lebanese Vegetables 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.

I especially love pairing these Mediterranean Roasted Vegetables with a good Asian Marinated Flank Steak, Shish Tawook chicken thighs or paired with this Hummus with Spiced Beef and Toasted Pine Nuts. 

This recipe makes a big pot of vegetables that you can use throughout the week as leftovers.

I like to eat it for lunch over rice with a side of pita bread and plain yogurt…filling, nutritious and packed full of flavor.

My kids also love this dish and gobble it up, especially my 10 month old.

 The nice thing is that the vegetables are soft and can easily be cut into smaller bite size pieces.

If you are looking for ways to mix up the side dish routine and get your family excited about vegetables this just might be your answer.