Stir Fry Vegetables with Sofrito


1 tablespoon canola oil 

1 cup batatas or sweet potatoes, fresh, sliced

1/2 cup calabaza or winter squash, fresh, sliced

1/2 cup red bell pepper, fresh, seeded and sliced

1/2 cup green bell pepper, fresh, seeded and sliced

1 cup zucchini or other summer squash, fresh, sliced

1/2 cup rosita or eggplant, fresh, sliced

1 medium tomato, fresh, chopped

2 tablespoons Sofrito

  1. Wash all vegetables. Peel batatas, calabaza, and rosita. Slice all vegetables.
  2. In large fry pan, heat oil over medium-high heat. Add batatas, and cook until slightly softened. 
  3. Add calabaza and cook until slightly softened. 
  4. Add red and green bell peppers, then zucchini, then eggplant, then tomato, then Sofrito. 
  5. Cook in covered pan for 4-5 minutes or until tender. If needed, add a small amount of water to keep the vegetables from sticking to pan. 
  • Serve over brown rice or whole-wheat pasta for a main dish or as a side dish with meat, fish, or chicken. 
  • A good source of vitamins A and C. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 90

Fruits and Vegetables: 1 cup

Fat: 3.5 g

Fiber: 3 g

Sodium: 20 mg


This material was developed by the UMass Extension Nutrition Education Program.

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