Northern Italian Vegetable Medley

Robyn Bruce


I love Northern Italian food. It's just filled with good vegetables and good flavor. I love to make this in the summer when these vegetables are in season. The recipe says you can shake a little Parmesan over top, I prefer to use shredded fresh Parmesan. I serve this with a roasted whole chicken, Cornish hen, or pheasant. Serve with your favorite wine and you're good to go!

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15 Min


30 Min


Stove Top


5 large
carrots, scraped and cut about 1/4 inch thick, diagonally, nice and large
20 small
red new potatoes, whole, skins left on
3 c
fresh broccoli florets
zucchini, rinsed, and sliced about 1/4 inch thick, skins left on
2 c
whole small sized mushrooms
2-3 Tbsp
olive oil
1 tsp
italian seasoning
1 Tbsp
dried or fresh parsley
1/2 tsp
onion powder (not onion salt)
1/2 tsp
seasoned salt
pepper, to taste

Directions Step-By-Step

In a steamer, place the sliced carrots, the whole new potatoes, and broccoli florets. Place a lid on top and
allow vegetables to steam until done to your liking. (I don't let them steam too long since I like my vegetables crunchy. Remember, you're going to add them to the skillet and cook them a little further.)
In a large skillet, pour the olive oil.

Add all the seasonings, and sauté the zucchini and mushrooms for about 7-10 minutes.
When done, add all the steamed vegetables to the skillet, toss well to coat with the olive oil and seasonings.

Heat thoroughly and serve.
(Can be served with a couple of shakes of Parmesan cheese on top, if desired)