Greek Vegetables Recipe - Allrecipes.com
Greek Vegetables Recipe
  • READY IN 45 mins

Greek Vegetables

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, replace the lid, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Dec 03, 2007

I make a very similiar recipe! I use an onion and fresh diced tomatoes in mine. I love it!

 
Jul 02, 2007

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.

 
Jul 01, 2009

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.

 
Jul 02, 2012

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

 
Feb 18, 2009

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!

 
Aug 15, 2013

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.

 
Aug 07, 2013

I made this tonight and it was delicious!! I did add tomatoes and used baby bella's instead of cremini. A definite repeater!!!

 

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Nutrition

  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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