Mixed vegetable medley — a healthy and very tasty vegetarian dish.

1 large onion, cut into wedges

1 green hot pepper — optional

Green bell pepper, diced

Carrots, diced

Potatoes, diced

Eggplant, diced

Zucchini, diced

1 large tomato, diced small

1 tbsp tomato paste

1 tbsp sweet pepper paste

Salt

A pinch black pepper

A pinch dried coriander

A pinch paprika or sweet red pepper powder

A pinch seven-spice blend

Olive oil

Heat a little olive oil in a wide pan or nonstick tray and sauté the onion until soft.
When the onion softens, add the bell pepper and hot pepper and stir.
Add the remaining vegetables, starting with the hardest (for example carrots) and ending with eggplant since it needs less time to cook; add each vegetable as the previous one begins to wilt.
Reduce the heat and cover the vegetables.
After a while add the diced tomato with salt, spices and the dried coriander and stir.
Add the tomato paste dissolved in 1 cup of water and the sweet pepper paste.
Cover the mixed vegetables and simmer on low heat until tender.

Mixed vegetable medley recipe from a friend and cook on Sho Tabkhin Al-Youm:

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Mixed Vegetable Medley

Prep checklist