5 from 135 votes
Sautéed Mixed Vegetables with Baby Potatoes
This sautéed vegetable medley combines tender baby potatoes with a colorful mix of peppers, zucchini, shallots, and peas for a balanced side dish. The baby potatoes are boiled until fork-tender and tossed with olive oil and garlic, while the vegetables are sautéed with seasoning and finished with a splash of balsamic vinegar. The result is a hearty, flavorful plate showcasing varied textures and vibrant colors.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
2
servings
Calories:
363 kcal
Course:
Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 363
% 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.