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 one-pan Summer Vegetable Skillet packed with crispy golden potatoes, sweet corn, zucchini, bell pepper, and fresh herbs. A hearty, colorful, and plant-based dish perfect as a main or side.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb baby potatoes, halved
• 2 tbsp olive oil, divided
• 1 cup fresh or frozen corn kernels
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and black 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 tablespoon of 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 crisp. Flip and cook another 5 minutes. Remove and set aside.
3. Add remaining oil to the skillet. Sauté onion and garlic for 2–3 minutes until softened and fragrant.
4. Add bell pepper, zucchini, and corn. Cook for 6–8 minutes until tender and slightly caramelized.
5. Return the potatoes to the pan and sprinkle with smoked paprika, salt, and pepper. Toss to combine.
6. Cook for another 2–3 minutes to meld flavors, then turn off heat.
7. Drizzle with lemon juice and top with fresh parsley and basil before serving.

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Notes

• Swap in seasonal veggies like cherry tomatoes or green beans for variety.
• Add a fried egg or avocado on top for a heartier meal.
• Leftovers work great as a breakfast hash or taco filling.

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Nutrition

• Serving Size: 1.5 cups
• Calories: 230
• Sugar: 4g
• Sodium: 160mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg