This recipe is great because it’s so versatile! The savory mixture of chard, onions, and zucchinis are slowly simmered with a bold bouquet of chile and garlic and the end result is a hearty vegetable compote that can be served alongside your choice of starch.

Mediterranean-Style Rainbow Chard [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste





Cooking Time



  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 2 medium sized zucchini, roughly chopped
  • 1 big bunch rainbow chard, washed and roughly chopped
  • 3-4 cloves garlic
  • 1 can whole tomatoes
  • 1 heaped tablespoon tomato paste
  • 1 small chili without seeds if it's too hot (optional)
  • Salt and pepper to taste


  1. In a large saucepan over low-medium heat, add the oil and onion and cook it until it’s lightly browned.
  2. Add in the zucchini and cook for a further 5 minutes, stirring occasionally.
  3. Add in the rainbow chard and mix. With the lid on cook for a further 5 minutes until the chard has softened a little.
  4. In the meantime, place the garlic, canned tomato, tomato paste and chili in a blender and blend for about 15-20 seconds. Make sure that the garlic and chili have incorporated well.
  5. Pour the tomato mixture in and stir everything well.
  6. Place the lid on top and cook it down for 10-15 minutes. Make sure you stir it every minute or so and season to taste with salt and pepper.
  7. Serve it over rice or with pasta.

Nutritional Information

Per Serving: Calories: 166 | Carbs: 8 g | Fat: 14 g | Protein: 3 g | Sodium: 198 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.