These Lebanese Vegetables are a slow-simmered medley that combines warm spices like cinnamon and cumin with fresh vegetables for a flavorful side the whole family will enjoy. The dish simmers on the stove while you prepare the rest of your meal and keeps well as leftovers.
I grew up with Lebanese flavors at home and I love the way warm spices complement fresh vegetables. Lebanese Vegetables, also called Loubieh bi Zeit, is a vegan-friendly dish made with green beans and a mix of vegetables stewed with onions, garlic, tomatoes, and aromatic spices. It is traditionally served cold or at room temperature as part of a mezze, but it’s equally good warm as a side dish.
This version uses zucchini, green beans, diced tomatoes, tomato sauce, onion, carrots, and celery, simmered slowly with cumin and cinnamon so the flavors meld. The recipe is flexible — swap zucchini for cauliflower or yellow squash, or add other vegetables you prefer. For other Mediterranean sides, try roasted vegetables or pair this dish with grilled chicken or a hummus-based main for a complete meal.
Recipe Ingredients
Below is an overview of the simple ingredients used in this dish. Scroll to the recipe card for exact amounts and printable instructions.
- Vegetables: A combination of celery, carrots, onion, zucchini, and green beans forms the base. Use fresh or frozen green beans as you prefer.
- Garlic: Fresh minced garlic gives the best flavor; substitute garlic powder if needed.
- Tomatoes: The recipe uses diced tomatoes and tomato sauce. Fire-roasted tomatoes add a smoky note if desired.
- Spices: Warming spices — cumin and cinnamon — are complemented by thyme and oregano for depth.
Recipe Modifications
- Vegetables: Add eggplant, bell peppers, peas, mushrooms, or other seasonal vegetables like yellow squash or cauliflower.
- Spices: Try paprika, smoked paprika, chili powder, or Italian seasoning for different flavor profiles.
- Beans: Add white beans, chickpeas, or black beans to boost protein and make the dish heartier.
- Greens: Stir in spinach, Swiss chard, or kale toward the end of cooking for extra nutrients.
How to Make Lebanese Vegetables
Step 1: Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté until they begin to soften. Add the minced garlic and cook for another two minutes, stirring so the garlic doesn’t burn.
Step 2: Combine and simmer: Add the zucchini, green beans, diced tomatoes, tomato sauce, and spices. Stir to combine, reduce the heat to low, and simmer for about 40 minutes with the lid slightly ajar, stirring occasionally so the vegetables cook evenly and the flavors meld.
Season with salt and pepper to taste. Serve warm over rice or let cool and serve at room temperature as part of a mezze platter.
Storage Tips
Allow the vegetables to cool to room temperature (no longer than two hours) before transferring to airtight containers. Refrigerate for up to 4–5 days. Reheat gently on the stove or microwave, or serve cold as part of a mezze.
Recipe FAQ
Yes. Fresh tomatoes are a great option when they’re in season and will give a brighter, fresher flavor. Chop them and add them in place of canned tomatoes and adjust the cooking time slightly if needed.
Traditionally it’s served at room temperature or cold as part of a mezze, but it also works well warm as a side dish. Choose the serving temperature that complements your meal.
Yes. While the classic version is vegan, you can add ground beef or lamb or serve it alongside grilled meats for a heartier meal.
More Lebanese Recipes
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Lebanese Beef and Green Beans
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Instant Pot Lebanese Green Beans
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Lebanese Lentil Soup
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Easy Lebanese Salad
Lebanese Vegetables
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 sweet onion, chopped into medium slices
- 1 large zucchini, cut in slices
- 1 10.8 ounce bag of frozen green beans, or fresh if preferred
- 1 14.5 ounce can of diced tomatoes
- 1 8 ounce can of tomato sauce
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon thyme
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté until tender. Stir in the garlic and cook for two more minutes.
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Add the zucchini, green beans, diced tomatoes, tomato sauce, cumin, cinnamon, thyme, and oregano. Stir to combine.
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Lower the heat, cover the pot with the lid slightly tilted to allow steam to escape, and simmer for 40 minutes, stirring occasionally so the vegetables cook evenly.
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Season with salt and pepper to taste. Serve warm over rice or let cool and serve at room temperature.
Notes
- You can adapt this recipe with seasonal vegetables like yellow squash, cauliflower, or broccoli.
- Serve over rice, alongside grains, or as a flavorful side with roasted or grilled proteins.
Nutrition
Calories: 79 kcal,
Carbohydrates: 8 g,
Protein: 2 g,
Fat: 5 g
Nutrition information is automatically calculated and should be used as an approximation.
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