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.
Ingredients
Units
Scale
- 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
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 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.
- Add remaining oil to the skillet. Sauté onion and garlic for 2–3 minutes until softened and fragrant.
- Add bell pepper, zucchini, and corn. Cook for 6–8 minutes until tender and slightly caramelized.
- Return the potatoes to the pan and sprinkle with smoked paprika, salt, and pepper. Toss to combine.
- Cook for another 2–3 minutes to meld flavors, then turn off heat.
- Drizzle with lemon juice and top with fresh parsley and basil before serving.
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.
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