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.
Ingredients
Units
Scale
- 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
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- 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.
- Add remaining olive oil to the same skillet. Sauté onion and garlic for 2–3 minutes until fragrant.
- Add bell pepper, zucchini, and corn. Cook for 6–8 minutes until vegetables are tender and lightly browned.
- Return crispy potatoes to the skillet. Season with smoked paprika, salt, and pepper.
- Toss everything together and cook for another 2 minutes to combine flavors.
- Finish with lemon juice and sprinkle with fresh herbs before serving.
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.
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