Recipe by Kailey W.
"I made this to go along with veal-kabobs the other night, and every one LOVED the combination of mushrooms, potatoes, and zucchini! Make sure the potatoes are cooked through!"
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salt and ground black pepper to taste
extra-virgin olive oil
red potatoes, cut into quarters
crimini mushrooms, quartered
zucchini cut in half lengthwise, then cut into 1-inch moons
Very simple and yet very delicious. It smelled great while it was cooking; this recipe is definitely a keeper. One gripe though: the zuccini got mushy, so next time, I'll throw mine in closer to the end of cooking time. Otherwise, it would have gotten 5 stars instead of 4.
I make a very similiar recipe! I use an onion and fresh diced tomatoes in mine. I love it!
Good simple dish. I used baby portabellos instead of crimini but otherwise followed the recipe. Also didn't add the zucchini until the end (a couple minutes) to keep it from overcooking. Very nice combination of flavors.
I added more zucchini and used some diced hash browns from the freezer since I had no raw potatoes. I liked the oregano in this.. really good. I bet this would be awesome with some feta on top too
This is a new staple in the house. It's easy to alter based on whatever you have on hand too. It's really helped our family eat more veggies!
This is a good recipe. I don't like cooking potatoes forever in the oven as I don't usually have time. I liked that the potatoes cooked so nicely with the lid over the pan. My vegetables turned out good and were not burned (which is the problem I have sometimes when cooking potatoes on the stove. The only thing I would do is double the spices and maybe cut down a little on the oil.
I made this tonight and it was delicious!! I did add tomatoes and used baby bella's instead of cremini. A definite repeater!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 126
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