Summer Medley with Potatoes and Green Beans

by jennifer on March 14, 2011

By Rising River Farm

This one has been kid tested and approved!

  • 1 small sweet onion chopped small
  • 1 big clove garlic minced
  • 1 cup cubed zucchini and/or crookneck
  • 1 large handful green bean trimmed and snapped in two
  • ¼ cup green or red pepper, chopped (I prefer red)
  • 1 lb cubed potatoes (Finns or Fingerlings are best, but any type will do.)
  • 1 medium red tomato cubed or 10 Sungold cherry tomatoes halved
  • Salt and pepper to taste.
  • Optional: ½ cup grated cheddar cheese or crumbled feta
  1. In one frying pan saute garlic and potatoes of your choice.
  2. While potatoes are cooking chop all the other veggies and have them ready.
  3. When the potatoes are almost done, sauté in another pan onion, zucchini, and trimmed green beans to the doneness you prefer. I like things still crunchy and vibrant green. Add salt and pepper to taste as they cook.
  4. When both pans are done, combine into one and mix. Enjoy as is, or do as I do and grate a little cheddar or crumble some feta on top, cover with a lid, and let melt a minute removed from heat.
  5. Chop up sungold cherry tomatoes and/or red tomatoes and sprinkle on top.
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