Sautéed Mixed Vegetables with Baby Potatoes
User Reviews
5
Sautéed Mixed Vegetables with Baby Potatoes
Description
Sautéed Mixed Vegetables with Baby Potatoes highlights the contrast between soft, seasoned baby potatoes and crisp-tender sautéed vegetables. The baby potatoes are boiled until just tender, then coated with olive oil, garlic, salt, and pepper to infuse flavor and keep them warm. Meanwhile, the vegetables — including shallots or onions, bell peppers, zucchini or summer squash, and peas — are cooked over medium-high heat until they start to soften and lose some moisture.
Seasoning is carefully layered with salt, pepper, and a finishing splash of balsamic vinegar, which adds a subtle acidity to balance the natural sweetness of the vegetables. Uniform chopping of the vegetables ensures even cooking and consistent texture across the dish, with each component retaining its distinct bite without becoming mushy.
This dish can be enjoyed on its own or served alongside mains, and it benefits from adventurous seasoning as noted, allowing for additional spices or herbs to complement the natural vegetable flavors. Selecting a cooking oil with a neutral taste and high smoke point supports the sautéing process without overpowering the dish.
Ingredients
- 1 pound baby potatoes the smaller the better
- 1 teaspoon olive oil
- 3 garlic chopped finely, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 shallot or 1 small onion, sliced
- 3 bell pepper sliced
- 2 zucchini sliced, or summer squash
- ¾ cup pea fresh, canned, or frozen
- salt to taste for veggies
- black pepper to taste for veggies
- 1 teaspoon balsamic vinegar
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.
Notes
- Chop all vegetables uniformly to ensure even cooking and consistent texture.
- Feel free to season beyond salt and pepper; red pepper flakes or herbs can enhance flavor.
- Choose a neutral oil with a high smoke point for sautéing, such as olive, avocado, or vegetable oil.
- Avoid using oils with strong flavors that may overpower the vegetables, like unrefined coconut or sesame oil.
- This dish pairs well with Mushroom Gravy for added richness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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