Greek Vegetables

Rating: 4 stars
17 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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!

By Kailey W.
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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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Nutrition Facts

Per Serving:
340.3 calories; 7.4 g protein; 48.3 g carbohydrates; 0 mg cholesterol; 34.1 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Sara
Rating: 4 stars
07/02/2007
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. Read More
Helpful
(22)

Most helpful critical review

Melissa Pitre
Rating: 1 stars
02/14/2016
I made the recipe exactly as it stated and it was under-seasoned the potatoes were mushy the zucchini fell apart into nothingness and the mushrooms had no flavor. Overall it was a waste of my time and money to make this. Read More
17 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Sara
Rating: 4 stars
07/02/2007
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. Read More
Helpful
(22)
Sara
Rating: 4 stars
07/02/2007
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. Read More
Helpful
(22)
khickey
Rating: 5 stars
12/03/2007
I make a very similiar recipe! I use an onion and fresh diced tomatoes in mine. I love it! Read More
Helpful
(17)
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cjucoder
Rating: 4 stars
07/01/2009
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. Read More
Helpful
(12)
truedrue
Rating: 5 stars
02/18/2009
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! Read More
Helpful
(4)
Linda T
Rating: 4 stars
07/02/2012
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 Read More
Helpful
(3)
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SandiJ
Rating: 4 stars
08/07/2014
This was good but the zucchini and mushrooms were a bit overcooked for our taste. Next time I will cook the potatoes about half way then add the other veggies. I plan on adding some chopped red onion also. Read More
Helpful
(2)
JW
Rating: 5 stars
06/14/2016
Loved the combination of spices. I added more veggies including green pepper cucumber and yellow baby squash. Read More
Helpful
(1)
stacie99
Rating: 5 stars
08/07/2013
I made this tonight and it was delicious!! I did add tomatoes and used baby bella's instead of cremini. A definite repeater!!! Read More
Helpful
(1)
sarabear11
Rating: 4 stars
08/15/2013
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. Read More
Helpful
(1)
Melissa Pitre
Rating: 1 stars
02/14/2016
I made the recipe exactly as it stated and it was under-seasoned the potatoes were mushy the zucchini fell apart into nothingness and the mushrooms had no flavor. Overall it was a waste of my time and money to make this. Read More
More Reviews
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