A delightful and healthy Spanish-inspired vegetable dish.
Heat the olive oil in a large frying pan over medium heat and sauté the garlic until fragrant.
Ensure the garlic doesn't burn as it can turn bitter.
Add the diced potatoes to the pan and cook until they start to brown.
Cut the potatoes into even pieces for uniform cooking.
Stir in the chopped onion and bell peppers, cooking until the onion becomes translucent.
Stir occasionally to prevent sticking.
Mix in the diced zucchini and eggplant, cooking until they soften.
Add a splash of water if the pan becomes too dry.
Add the chopped tomatoes, paprika, cumin, and water, then simmer until all vegetables are tender.
Adjust seasoning to taste during the simmering process.
Serve the vegetable medley warm, garnished with fresh herbs if desired.
Pair with crusty bread or rice for a complete meal.
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