Summer Vegetable Skillet with Crispy Potatoes & Corn

A colorful skillet packed with golden potatoes, sweet corn, zucchini, and juicy tomatoes. Fresh, wholesome, and perfect for a light summer meal.

Ingredients

• 2 cups baby potatoes, cubed
• 2 tbsp olive oil
• 1 small zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 2 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh basil leaves, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add potatoes and cook 12 minutes until golden and crisp.
2. Add garlic and zucchini, cook 5 minutes until softened.
3. Stir in corn and tomatoes, season with salt and pepper. Cook another 3–4 minutes.
4. Remove from heat and sprinkle with fresh basil before serving.

FAQs

1. Can I use frozen corn? Yes, thaw and drain before adding.
2. Can I swap zucchini? Yellow squash or bell peppers work well.
3. How do I keep potatoes crispy? Cook them first and avoid overcrowding the pan.
4. Can I make this vegan? It already is vegan.
5. Can I add protein? Yes, grilled chicken, tofu, or shrimp are great.
6. How long does it store? Up to 3 days in the refrigerator.
7. Can I make this in the oven? Yes, roast everything at 400°F (200°C) for 25 minutes.
8. Can I use other herbs? Fresh parsley or dill add brightness.

Conclusion

This summer vegetable skillet is vibrant, quick, and nourishing. It celebrates fresh produce and makes a great side or light main dish.

Summer Vegetable Skillet with Crispy Potatoes & Corn

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Skillet
• Cuisine: American
• Diet: Vegan

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Description

A vibrant and hearty Summer Vegetable Skillet featuring crispy potatoes, sweet corn, zucchini, bell peppers, and fresh herbs. A one-pan, plant-based dish perfect for a light dinner or side.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb baby potatoes, halved
• 2 tbsp olive oil, divided
• 1 cup corn kernels (fresh or frozen)
• 1 small zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Juice of 1/2 lemon

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Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add halved potatoes, cut side down, and cook for 10–12 minutes until golden and crispy. Flip and cook 5 more minutes. Remove and set aside.
3. Add remaining olive oil to the same skillet. Sauté onion and garlic for 2–3 minutes until fragrant.
4. Add bell pepper, zucchini, and corn. Cook for 6–8 minutes until vegetables are tender and lightly browned.
5. Return crispy potatoes to the skillet. Season with smoked paprika, salt, and pepper.
6. Toss everything together and cook for another 2 minutes to combine flavors.
7. Finish with lemon juice and sprinkle with fresh herbs before serving.

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Notes

• Use whatever seasonal vegetables you have on hand—green beans, cherry tomatoes, or eggplant work well.
• For extra protein, top with a fried egg or stir in some chickpeas.
• Leftovers make a great breakfast hash.

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Nutrition

• Serving Size: 1.5 cups
• Calories: 220
• Sugar: 4g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg