Cindy's Southern Vegetable Delight

Cindy's Southern Vegetable Delight

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"This is a great dish when you have all those extra summer vegetables on hand. Add some chicken if you like to make it a main dish, and serve over rice. The secret is to use all fresh vegetables."
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1 h servings 146 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place butter in a skillet over medium heat. Stir in potatoes, squash, tomatoes, and onion. Season with salt and pepper. Cook, stirring occasionally, until tender, about 30 minutes.



These are so simple and are so good, and gues what? Their healthy, i love them, their great with any meal and so easy to prepare.

So glad to find this recipe because I had all those veggies and needed a way to use them! I sliced the potatoes (skin on) and sauteed the potato with the onion briefly with several whole sprigs...

This is great. I guess the reason it doesn't get 5 stars is because it is almost too simple, ie all the goodness is in the freshness of the vegetables.

This was great! Next time I will throw in some bell pepper to add a little color, but the taste is fantastic.

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