Summer Veggie Skillet

Cooked veggies do have a homey taste and texture, and wonderful flavors and aromas are released with a little heat. This Summer Veggie Skillet will definitely be in the rotation this summer. (Serves 6-8)

Summer Veggie Skillet


  • 2 Cloves of Garlic Minced
  • 1/2 cup Onion Diced
  • 2-4 Tbsps Olive Oil
  • 4 Medium White Potatoes 1/2-inch pieces
  • 4 Sprigs of Rosemary Finely Chopped
  • 1 cup Grape Tomatoes Halved
  • 1 Can of Quartered Artichoke Hearts
  • 2 cups Baby Bellas Sliced and Chopped
  • 2 Medium Zucchini 1/2-inch pieces
  • 1/2 cup Chopped Parsley
  • 2 cups Spinach Chopped
  • Sea salt to taste
  • Black pepper to taste
  • *Optional – Parmesan cheese for non-vegans


  1. In a large skillet on medium heat, saute garlic and onions in olive oil until the garlic is golden, about 5 minutes. Then add potatoes and rosemary and stir until coated. Add more olive oil if necessary. Cook and stir until potatoes begin to soften slightly, about 10 minutes.
  2. Add tomatoes, artichoke hearts, mushrooms, zucchini, and parsley and cook for 10-20 minutes until veggies have reached desired tenderness.
  3. Stir in spinach until wilted and serve immediately.
  4. Optional – Non-vegans, sprinkle parmesan cheese on top.



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