Greek Vegetables

Greek Vegetables

10
Kailey W. 2

"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!"

Ingredients

45 m {{adjustedServings}} servings 340 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  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

10
  1. 12 Ratings

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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 ...

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

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 ni...