One Skillet Mixed Veggies Recipes

ONE PAN SAUSAGE AND VEGETABLE SKILLET

One Pan Sausage and Vegetable Skillet image

One Pan Sausage and Vegetable Skillet. A super easy and healthy meal ready in under 30 minutes!

Provided by Kelley Simmons

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons ghee or butter (or more if needed)
2 cups baby potatoes (diced)
12 ounces andouille sausage (sliced)
1 small zucchini (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
3 cloves garlic (minced)
2 teaspoons Italian seasoning
1 teaspoon onion powder
salt and pepper (to taste)

Steps:

Heat 2 tablespoons ghee or butter over medium heat. Add the potatoes and cook until golden brown and tender. About 7-10 minutes. Remove the potatoes from the skillet and set aside.
Add the sausage to the same pan and cook until browned, 5 minutes, set aside with the potatoes.
Add in the zucchini and bell peppers. Sauté until tender 3-4 minutes.Stir in garlic and cook for an additional minute.
Add the potatoes and sausage back into the pan along with the Italian seasoning and onion powder.
Season with salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 420 kcal, Carbohydrate 18 g, Protein 19 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 86 mg, Sodium 822 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SKILLET VEGETABLE

Skillet Vegetable image

Since I'm an avid gardener, I always have an abundance of fresh vegetables on hand. This recipe is a wonderful way to serve most any kind of vegetable.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 medium carrots, thinly sliced
1 large onion, chopped
1/2 medium head cabbage, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 teaspoon caraway seeds
1 teaspoon Italian seasoning
1/2 teaspoon celery salt

Steps:

In a large skillet, heat oil over medium-high. Cook and stir the carrots, onion, cabbage and green pepper for 5 minutes. Add remaining ingredients; cook and stir about 5 minutes longer or until the vegetables are cooked to desired doneness.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein.

SOUTHWESTERN VEGGIE SKILLET

Southwestern Veggie Skillet image

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories Side Dish Vegetables Corn

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g