Veggie & Potato Skillet (Print Version)
# Ingredients:
→ Vegetables and Herbs
01 -
A handful of fresh basil leaves
02 -
2 medium-sized potatoes
03 -
3 small zucchini
04 -
2 ripe tomatoes
→ Seasonings
05 -
Thyme powder
06 -
A sprinkle of garlic powder
07 -
A pinch of salt and pepper
08 -
1/2 teaspoon of powdered vegetable broth
→ Fats and Oils
09 -
A dollop of butter
10 -
Olive oil
# Instructions:
01 -
Scrub the potatoes without peeling them, and cut them into chunks. Peel the zucchini and slice them into thin strips. Dice the tomatoes into small pieces.
02 -
Heat a mix of butter and olive oil in a pot over medium-high heat. Sauté the potatoes until they’re golden brown.
03 -
Toss in the zucchini slices and season with vegetable broth, thyme, garlic powder, salt, and pepper. Cook for a few minutes to soften.
04 -
Stir in the diced tomatoes and basil leaves. Adjust the seasonings as needed and let everything simmer over low to medium heat until all the veggies are tender.
# Notes:
01 -
This veggie stir-fry works great as a side dish or a standalone vegetarian main course.
02 -
Keeping the potato skins on adds extra fiber and nutrients.