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northern italian vegetable medley

Robyn1757 avatar
Recipe by
Robyn Bruce
@Robyn1757
Linglestown, PA

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!

►
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For northern italian vegetable medley

  • 5 lg
    carrots, scraped and cut about 1/4 inch thick, diagonally, nice and large
  • 20 sm
    red new potatoes, whole, skins left on
  • 3 c
    fresh broccoli florets
  • 3
    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

How To Make northern italian vegetable medley

  • 1
    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.)
  • 2
    In a large skillet, pour the olive oil. Add all the seasonings, and sauté the zucchini and mushrooms for about 7-10 minutes.
  • 3
    When done, add all the steamed vegetables to the skillet, toss well to coat with the olive oil and seasonings. Heat thoroughly and serve.
  • 4
    (Can be served with a couple of shakes of Parmesan cheese on top, if desired)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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