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Greek Vegetables

SUBMITTED BY: Kailey W.

"I made this to go along with veal-kabobs the other night, and every one LOVED the combination of mushrooms, potatoes, and zucchini! Make sure the potatoes are cooked through!"
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4.3 star rating.
Read Reviews (2)
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 6 tablespoons extra-virgin olive oil
  • 8 red potatoes, cut into quarters
  • 10 crimini mushrooms, quartered
  • 1 large zucchini cut in half lengthwise, then cut into 1-inch moons

DIRECTIONS

  1. Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, replace the lid, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2007 by Sara
Very simple and yet very delicious. It smelled great while it was cooking; this recipe is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by khickey
I make a very similiar recipe! I use an onion and fresh diced tomatoes in mine. I love it! MORE


 
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Recipe Submitter:

Kailey W.
Cooking Level: Intermediate
Home Town: Kankakee, Illinois, USA
Living In: Streamwood, Illinois, USA
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Nutritional Information
Greek Vegetables

Servings Per Recipe: 6

Amount Per Serving

Calories: 220

  • Total Fat: 13.6g
  • Cholesterol: 0mg
  • Sodium: 92mg
  • Total Carbs: 19.6g
  •     Dietary Fiber: 9.4g
  • Protein: 7.1g

VIEW DETAILED NUTRITION

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