Simple And Delicious Veggie Skillet Recipe

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If you’re looking for a quick and nutritious meal that’s packed with flavor, this paleo-inspired veggie skillet recipe is just what you need! Featuring potatoes, mushrooms, and zucchini, this dish not only highlights seasonal vegetables but also offers a delightful combination of textures and tastes. Perfect for busy weeknights or as a satisfying side, this recipe is also Whole30 compliant!

Ingredients

2 medium potatoes, diced

1 medium zucchini, sliced

8oz of baby bella mushrooms, sliced

1 medium yellow onion, sliced

2-3 cloves garlic, minced

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried thyme (or fresh if available)

1 teaspoon paprika

1 tablespoon of parsley

Instructions

1. Wash and chop the potatoes, zucchini, mushrooms, and onion. Mince the garlic.

2. In a large skillet, heat 2 tablespoons of olive oil over medium heat with about half a cup of water. Add the diced potatoes and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until they are golden and tender. You may need to cover the skillet for a few minutes to help them cook through the water will also help soften them up.

3. Once the potatoes are cooked add 2 tablespoons of olive oil, then add the diced onion and minced garlic. Sauté for about 3-5 minutes until the onion is translucent. You can add a little more water if needed.

4. Stir in the sliced mushrooms and zucchini. Sprinkle with thyme, paprika and parsley . Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and the zucchini is cooked through.

5. Taste and adjust seasoning to your preference, I tend to add more salt and pepper at this point.

6. Serve warm as a side dish with blacked chicken or a light main course!

Happy cooking!

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