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Greek Vegetables

Greek Vegetables

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Kailey W.

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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

Sara
20

Sara

7/2/2007

Very simple and yet very delicious. It smelled great while it was cooking; this recipe is definitely a keeper. One gripe though: the zuccini got mushy, so next time, I'll throw mine in closer to the end of cooking time. Otherwise, it would have gotten 5 stars instead of 4.

khickey
16

khickey

12/3/2007

I make a very similiar recipe! I use an onion and fresh diced tomatoes in mine. I love it!

cjucoder
12

cjucoder

7/1/2009

Good simple dish. I used baby portabellos instead of crimini but otherwise followed the recipe. Also didn't add the zucchini until the end (a couple minutes) to keep it from overcooking. Very nice combination of flavors.

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