Servings: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total: 40–45 minutes
Ingredients
1½ lb (680 g) Yukon Gold or yellow potatoes, peeled or unpeeled, cut into 1-inch cubes
3 medium carrots, sliced into ½-inch rounds
2 cups (250 g) fresh green beans, trimmed and cut into 1½-inch pieces
1½ cups (225 g) green peas, fresh or frozen
1½ cups (225 g) zucchini, cut into chunks
3 cloves garlic, finely minced
3 tbsp (45 ml) olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp dried thyme
½ tsp dried rosemary
½ tsp onion powder
½ tsp paprika
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
½ cup (120 ml) vegetable broth or water
Optional:
½ tsp red pepper flakes
2 tbsp grated Parmesan
1 tbsp butter for extra richness
Instructions
Prepare the vegetables.
Wash and cut the potatoes, carrots, green beans, and zucchini into similarly sized pieces so they cook evenly.
Parboil the potatoes.
Put the potatoes into a large pot of salted water. Bring to a boil and cook for 7–8 minutes, just until they begin to soften. Drain well.
Cook the carrots and green beans.
Heat 1½ tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add carrots and green beans. Cook for 5–6 minutes, stirring occasionally.
Add the potatoes.
Add the drained potatoes and remaining olive oil. Cook for another 6–8 minutes, allowing the potatoes to develop some golden edges.
Add zucchini and peas.
Stir in zucchini and peas. Cook for 4–5 minutes.
Season.
Add garlic, salt, pepper, thyme, rosemary, onion powder, and paprika. Stir continuously for about 1 minute, just until the garlic becomes fragrant.
Make it tender and flavorful.
Pour in the vegetable broth. Cover and cook over medium-low heat for 4–5 minutes, until the vegetables are tender but not mushy.
Finish.
Remove the lid and cook another 1–2 minutes to evaporate excess liquid. Turn off the heat and add lemon juice and fresh parsley.
Serve.
Taste and adjust salt and pepper. Add Parmesan or a small amount of butter if desired.
Nutrition — approximate per serving
Based on 4 servings and the ingredients above:
Nutrient Approx. amount
Calories 330 kcal
Protein 8 g
Carbohydrates 52 g
Fiber 10 g
Sugars 11 g
Fat 12 g
Saturated fat 2 g
Sodium ~650 mg
Potassium ~1,150 mg
Vitamin A ~170% DV
Vitamin C ~55% DV
Vitamin K ~60% DV
Nutrition is an estimate and will vary with potato size, vegetables, oil, salt, and optional ingredients.
Allergen information
The basic recipe is naturally:
Gluten-free
Dairy-free if Parmesan/butter are omitted
Egg-free
Nut-free
Soy-free
Vegetarian
Vegan when made without butter or Parmesan
For allergies, check packaged vegetable broth and frozen peas for manufacturer-specific ingredients and cross-contact warnings.
Q/S — quantities & substitutions
Potatoes: Yukon Gold, baby potatoes, or red potatoes
Green beans: Fresh or frozen
Peas: Fresh or frozen
Zucchini: Can substitute broccoli or cauliflower
Olive oil: Avocado oil works well
Vegetable broth: Water + a little extra seasoning
Thyme/rosemary: Italian seasoning can replace both
Lemon: Use 1–2 tsp apple cider vinegar if lemon isn’t available
For the appearance in your photo: keep the potatoes and vegetables in fairly large chunks, don’t overcook them, and finish with plenty of fresh parsley, cracked black pepper, and a small drizzle of olive oil
