Description
A comforting dish featuring potatoes and colorful vegetables, perfect for using up leftover veggies.
Ingredients
Scale
- 4 medium potatoes, diced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
- Fresh parsley for garnish
Instructions
- In a large pot, boil diced potatoes until tender. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add broccoli, carrots, and bell pepper, cooking until tender.
- Stir in garlic powder, onion powder, salt, and pepper; cook for another minute.
- Combine the cooked potatoes with the sautéed veggies. Mix well.
- Serve warm, topped with shredded cheese (if using) and garnished with fresh parsley.
Notes
For added flavor, try fresh herbs or spices. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg