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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! Ingredients:
1 clove garlic, minced |
1 teaspoon dried oregano |
salt and ground black pepper to taste |
6 tablespoons extra-virgin olive oil |
8 red potatoes, cut into quarters |
10 crimini mushrooms, quartered |
1 large zucchini cut in half lengthwise, then cut into 1-inch moons |
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.
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