Smoky Paprika Veggie Skillet

Name: Smoky Paprika Veggie Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 medium zucchini, diced; 1 cup corn (fresh or frozen); 1 cup green beans, trimmed and cut; 3 cloves garlic, minced; 2 teaspoons smoked paprika; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped

Highlighted under: Light Healthy Meals Ideas

I absolutely love whipping up my Smoky Paprika Veggie Skillet on busy weeknights. It’s a quick and flavorful dish loaded with vibrant vegetables, coupled with the smokiness of paprika that really elevates the taste. The beauty of this skillet is in its versatility; I can easily switch up the veggies based on what I have on hand, which makes it not only a delicious option but also practical. In just 30 minutes, dinner is ready, and I usually have leftovers for lunch. Give it a try, and you’ll see why it’s a staple in my kitchen!

Created by

Sophie Adams

Last updated on 2026-01-15T14:01:37.709Z

When I first made this Smoky Paprika Veggie Skillet, I was amazed at how simple ingredients could create such a robust flavor. The key to the smoky taste comes from using high-quality paprika, and I recommend a smoked variant for the best results. I love experimenting with different veggies, and often throw in some spinach or kale for an extra nutrient boost.

Another tip is to add the vegetables in stages based on their cooking times; this ensures that everything is cooked to perfection. I typically start with the denser veggies like bell peppers and zucchini before adding quicker-cooking items like corn and peas. This method helps maintain the textures and flavors that make this skillet so delightful.

        Why You Will Love This Recipe
        The smoky flavor adds a unique twist to your veggie routine
It's a one-pan dish, making cleanup a breeze
Easily customizable based on seasonal vegetables

      

Perfecting the Smoky Flavor

Smoked paprika is the star of this dish, providing a depth of flavor that truly transforms simple vegetables into something extraordinary. Make sure to choose high-quality smoked paprika, as there can be a significant difference in taste. I recommend using a Spanish or Hungarian variety for the best results. Also, consider adding a pinch of cayenne pepper if you enjoy a bit of heat; it complements the smokiness beautifully without overpowering the dish.

Balancing the smoky heat with the natural sweetness of the vegetables is crucial. The combination of red and yellow bell peppers not only adds color but also contributes sweetness, which contrasts well with the smoky spices. If you want to experiment, try adding some roasted red peppers or even a splash of balsamic vinegar at the end for an extra layer of flavor.

Vegetable Swaps and Seasonal Adjustments

One of the great things about the Smoky Paprika Veggie Skillet is its adaptability. If zucchini is out of season, you can substitute it with eggplant or even asparagus for a unique twist. Additionally, seasonal veggies such as butternut squash or sweet potatoes can add heartiness to the dish. Just remember to adjust your cooking time; denser vegetables may require a few extra minutes to soften properly in the skillet.

If you're looking to increase protein content, consider adding chickpeas or black beans along with the vegetables. They not only enhance the nutrition but also make the dish more filling. If you decide to add canned beans, be sure to rinse and drain them to remove excess sodium and maintain the savory balance of the dish.

Make-Ahead Tips and Storage

Prepping ahead can save you time on busy weeknights. Chop your vegetables a day in advance and store them in airtight containers in the fridge. This way, when you're ready to cook, you can simply heat the oil and toss everything into the skillet. Additionally, consider making a double batch; the flavors deepen when stored, making leftovers even tastier on the second day.

If you want to store leftovers, let the skillet cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. For longer storage, the veggie skillet can also be frozen for up to a month. Just reheat in a skillet over medium heat until warmed through, stirring occasionally to ensure even heating.

Ingredients

Ingredients:

For the Skillet

2 tablespoons olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, diced
1 cup corn (fresh or frozen)
1 cup green beans, trimmed and cut
3 cloves garlic, minced
2 teaspoons smoked paprika
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

Instructions

Instructions:

Heat the Oil

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chopped bell peppers and sauté for about 5 minutes until softened.

Add Zucchini and Corn

Stir in the diced zucchini and corn, cooking for another 5 minutes until they begin to soften.

Incorporate Green Beans and Garlic

Add the green beans and minced garlic, then sprinkle in the smoked paprika, salt, and pepper. Continue to cook for another 5-7 minutes until all vegetables are tender.

Finish with Parsley

Once done, remove from heat and stir in the fresh parsley. Serve warm and enjoy your smoky veggie skillet!

Pro Tips

Feel free to add your favorite vegetables or proteins for variation. Leftover skillet can be eaten cold as a salad or reheated for a quick lunch.

Serving Suggestions

This Smoky Paprika Veggie Skillet makes a great standalone dish, but if you're looking to round out your meal, consider serving it over a bed of quinoa or brown rice. Both options add a nutty flavor and provide additional fiber. For an extra pop of freshness, a dollop of Greek yogurt or a sprinkle of feta cheese can enhance the overall taste profile quite nicely.

You can also pair this dish with protein, such as grilled chicken, fish, or tofu, to create a complete meal. A simple side salad with a light vinaigrette can provide a refreshing contrast to the warm, smoky veggies, elevating your dinner experience further.

Troubleshooting Guide

One common issue that might arise while preparing this skillet is unevenly cooked vegetables. To prevent this, ensure your veggies are cut uniformly; smaller pieces will cook faster and more evenly. Start with the vegetables that take longer to cook, such as the bell peppers, and add quicker-cooking ones like corn and beans later in the process.

If you find that your skillet is becoming too dry during cooking, simply splash in a bit of vegetable broth or water to keep the vegetables from sticking and burning. Moisture will help the veggies steam slightly, resulting in a better texture and preventing any undesirable crispness.

Questions About Recipes

→ Can I use regular paprika instead of smoked?

Yes, but smoked paprika really enhances the flavor. Regular paprika will still work if that's what you have.

→ What other vegetables can I add?

You can add any veggies you like! Broccoli, asparagus, or even diced sweet potatoes would be great additions.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ Can I make this dish vegan?

Absolutely! This recipe is already vegan-friendly as it contains no animal products.