This is a recipe that I hijacked from my friend and kind of improved upon. (At least I think so.)

Barb
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter over medium heat and saute garlic. Stir in potato, peas, broccoli, carrot, zucchini and bell pepper. Stirring occasionally, cook until potatoes start to brown, about 15 minutes. Serve with shredded cheese.

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Nutrition Facts

498.9 calories; protein 13.4g 27% DV; carbohydrates 40.7g 13% DV; fat 32.9g 51% DV; cholesterol 90.7mg 30% DV; sodium 366.2mg 15% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2005
Absolutely delicious! I "doubled" the recipe and allowed veges to cook for 25 minutes rather than 15 (veges were still fresh crisp but tender). I recommend cutting all veges to a uniform size. I always find measuring certain vegetables by cup measurements is difficult. For those of you who can sympathize I added the following measurements: 3 Tbsp butter 2 cloves garlic 1 large potato 1/2 cup frozen peas 1/2 pound broccoli 4 carrots 3 zucchini 1 green pepper 1/2 cup-3/4 cup shredded cheddar cheese. Following the recipe in this way provides approximately 4 servings. DELICIOUS!! Read More
(17)

Most helpful critical review

Rating: 2 stars
07/10/2008
more like buttery sherpa mush (which isn't all bad). there's no mystery why this tastes good -- if you're making two servings there's half a stick of butter in here! way too much. and cooking them all together means the veggies are wilted and dead by the time the potatoes are ready. definitely needs onions too. my recommendation for two servings would be to cut the butter in half and sautee the garlic in it. add the potatoes and cook for 5 minutes. add the carrots and cook for another 3 minutes. add the rest and cook for another 8-10 minutes. squeeze half a lemon into it season with garlic salt pepper and a touch of cayenne. now it's a different recipe but better if you ask me! Read More
(17)
42 Ratings
  • 5 star values: 22
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 2 stars
07/09/2008
more like buttery sherpa mush (which isn't all bad). there's no mystery why this tastes good -- if you're making two servings there's half a stick of butter in here! way too much. and cooking them all together means the veggies are wilted and dead by the time the potatoes are ready. definitely needs onions too. my recommendation for two servings would be to cut the butter in half and sautee the garlic in it. add the potatoes and cook for 5 minutes. add the carrots and cook for another 3 minutes. add the rest and cook for another 8-10 minutes. squeeze half a lemon into it season with garlic salt pepper and a touch of cayenne. now it's a different recipe but better if you ask me! Read More
(17)
Rating: 5 stars
02/20/2005
Absolutely delicious! I "doubled" the recipe and allowed veges to cook for 25 minutes rather than 15 (veges were still fresh crisp but tender). I recommend cutting all veges to a uniform size. I always find measuring certain vegetables by cup measurements is difficult. For those of you who can sympathize I added the following measurements: 3 Tbsp butter 2 cloves garlic 1 large potato 1/2 cup frozen peas 1/2 pound broccoli 4 carrots 3 zucchini 1 green pepper 1/2 cup-3/4 cup shredded cheddar cheese. Following the recipe in this way provides approximately 4 servings. DELICIOUS!! Read More
(17)
Rating: 5 stars
12/13/2003
AWESOME! A little touch of every thing right in 1 pan. My daughter pretty much ate all of this (I made it 6 servings). I actually didn't have time to cut the fresh veges that I bought so I used a bag of frozen "capri style" veges (which contained carrots zucchini yellow squash & french green beans) I left out the green pepper (because of the green bean addition) & I managed to dice the potatoes chop the broccoli and add the frozen peas. Great recipe Barb thanks! Read More
(14)
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Rating: 4 stars
07/24/2003
This was pretty good. I think I need to cut the potato a little smaller so it cooks all the way through. Definately will make this again. Read More
(12)
Rating: 4 stars
07/24/2003
Been making a variation of this for years! Tastes even better when you add diced onions and season with garlic salt and pepper to taste. Read More
(10)
Rating: 5 stars
07/24/2003
These were awesome! Omitted the peas and added some minced onion. Also while they were cooking I sprinkled a dash of garlic/onion powders overall. It wasn't until we were eating them that I realized I forgot about the cheese...oh well these were great without it! Nobody could stop eating them! Thanks Barb! Read More
(10)
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Rating: 5 stars
07/24/2003
This rates five stars all the way around with me! It's a terrific way to clean out the vegetable drawer in your fridge too. A little of this and that turns out great. Read More
(6)
Rating: 2 stars
11/18/2010
Wah wah. /sad trombone sound./ At first glance this recipe appeared to be something that I'd have thrown together in college til I realized that I never would've had this many fresh vegetables on hand back then. Maybe I should've taken that as a sign to use canned veggies (to save on as well as all the chopping time) b/c I felt like it was wasted on this bland side dish which BTW was part overdone mush part nowhere-near-done pebbles even after 30 min. I chopped everything to near uniform size as well as added onion and sadly we had to nuke everything in the microwave to have it ready w/ dinner which resulted in a buttery mess. I saved it to the best of my ability - w/ a heavy splash of Texas Pete. On the other hand my 3-year old gobbled her's up. If only I'd followed my 1st recipe instinct and just made a baked potato and done some simple steamed veggies on the side! Read More
(5)
Rating: 5 stars
10/29/2003
AWESOME!! One of the best veggie sides that I've had with a meal. I put the cheese on top while still in the pan and let it melt over the top & bind it all together. I will definitely use this recipe many times in the future. Well worth the prep work. Read More
(5)