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!


☆☆☆☆☆ 0 votes

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
  • 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)

Printable Recipe Card

About Northern Italian Vegetable Medley

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