Greek Vegetables

5 Reviews

Prep: 20 min
Cook: 25 min
Ready In: 45 min

“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!” - by Kailey W.

Ingredients

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
340 cal
17%

Fat
14 g
22%

Carbs
48.3 g
16%

Based on a 2,000 calorie diet

Share It

Reviews (5)

Rate This Recipe

khickey

Dec. 3, 2007

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

Sara

Jul. 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..." See more end of cooking time. Otherwise, it would have gotten 5 stars instead of 4."

cjucoder

Jul. 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 com..." See morebination of flavors."

More Reviews