Cindy's Southern Vegetable Delight

Cindy's Southern Vegetable Delight

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SYNDI111 1

"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.


  • 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.


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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...

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.

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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