Sautéed Mixed Vegetables with Baby Potatoes
User Reviews
5.0
135 reviews
Excellent
Sautéed Mixed Vegetables with Baby Potatoes
Report
If you're looking for a way to get more fresh vegetables into your diet, these Sautéed Mixed Vegetables with Baby Potatoes are the perfect solution! They're prepared in just 30 minutes on the stovetop and serve as an easy side dish or light plant-based meal. Smother in Mushroom Gravy and you won't believe how much flavor can be packed in a bowl of colorful veggies!
Share:
Ingredients
- 1 pound of baby potatoes (the smaller the better)
- 1 teaspoon of olive oil
- 3 cloves garlic, chopped finely
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- 3 shallots or 1 small onion, sliced
- 3 bell pepper, sliced
- 2 zucchini or summer squash, sliced
- ¾ cup of peas, fresh, canned, or frozen
- Salt and pepper to taste for veggies
- 1 teaspoon of balsamic vinegar
Add to Shopping List
Instructions
- Place the baby potatoes in a medium pot and just cover with water. Bring to a boil, and let them cook until tender and easily pierced with a knife or fork, about 10 to 20 minutes depending on size. When done, drain water, return to pot and toss with olive oil, fresh garlic, salt and pepper. Keep warm.
- While potatoes are cooking, heat the oil in a large pan over medium high heat. Start with the shallots (or onion), let them cook for 3 to 4 minutes until they begin to brown slightly. Add the peppers and the zucchini and cook for another 5 minutes or so until they begin to lose their water. Add the peas and season with salt, pepper, and balsamic vinegar.
Equipments used:
Notes
- This is fantastic served with Mushroom Gravy mixed in.
- This is fantastic served with Mushroom Gravy mixed in.
- Chop the veggies uniformly. This will allow even cooking. If the zucchini, squash, and/or peppers are cut unevenly, smaller pieces will become mushy while larger pieces will be crunchy and underdone.
- Chop the veggies uniformly. This will allow even cooking. If the zucchini, squash, and/or peppers are cut unevenly, smaller pieces will become mushy while larger pieces will be crunchy and underdone.
- Don't be afraid to season! These veggies call for seasoning with salt and black pepper to taste, but don't be afraid to add additional seasonings. Try a pinch of red pepper flakes, spice blends such as Italian seasoning, onion powder, garlic powder, or even fresh herbs.
- Don't be afraid to season! These veggies call for seasoning with salt and black pepper to taste, but don't be afraid to add additional seasonings. Try a pinch of red pepper flakes, spice blends such as Italian seasoning, onion powder, garlic powder, or even fresh herbs.
- Choose the right cooking oil. When sautéing, it is best to use a neutral-tasting cooking oil with a high smoke point. Good choices include olive oil, avocado oil, vegetable oil, or refined coconut oil. Avoid oils like flaxseed oil, walnut oil, unrefined coconut oil (unless you like the taste of coconut in your veggies!), and sesame oil.
- Choose the right cooking oil. When sautéing, it is best to use a neutral-tasting cooking oil with a high smoke point. Good choices include olive oil, avocado oil, vegetable oil, or refined coconut oil. Avoid oils like flaxseed oil, walnut oil, unrefined coconut oil (unless you like the taste of coconut in your veggies!), and sesame oil.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
75g
(25%)
Protein
13g
(26%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
505mg
(21%)
Potassium
2091mg
(60%)
Fiber
15g
(60%)
Sugar
21g
(42%)
Vitamin A
7411IU
(148%)
Vitamin C
320mg
(356%)
Calcium
114mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 75g | 25% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 505mg | 21% |
| Potassium | 2091mg | 44% |
| Fiber | 15g | 60% |
| Sugar | 21g | 42% |
| Vitamin A | 7411IU | 148% |
| Vitamin C | 320mg | 356% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
Other Recipes
You'll Also Love
