Northern Italian Vegetable Medley
5 largecarrots, scraped and cut about 1/4 inch thick, diagonally, nice and large
20 smallred new potatoes, whole, skins left on
3 cfresh broccoli florets
3zucchini, rinsed, and sliced about 1/4 inch thick, skins left on
2 cwhole small sized mushrooms
2-3 Tbspolive oil
1 tspitalian seasoning
1 Tbspdried or fresh parsley
1/2 tsponion powder (not onion salt)
1/2 tspseasoned salt
·pepper, to taste
How to Make Northern Italian Vegetable Medley
- 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)