Mixed Garden Vegetables

Name: Mixed Garden Vegetables
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters medium carrots, sliced; 473 milliliters cauliflowerets; 118 milliliters medium celery stalk, sliced; 2 garlic cloves, finely chopped; 227 grams green beans, cut into 1-inch pieces; 237 milliliters medium green bell pepper, chopped; 0 teaspoons dried marjoram leaves; 237 milliliters medium onions, chopped; 0 teaspoons pepper; 2 mediums potatoes, cut into 1/2-inch pieces; 2 teaspoons salt; 0 teaspoons dried thyme leaves; 4 mediums tomatoes, cut into wedges; 2 Tbsps olive or vegetable oil; 473 milliliters medium zucchini, sliced

Need a gluten free, whole 30, and vegan side dish? Mixed Garden Vegetables could be a spectacular recipe to try. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 113 calories. This recipe serves 8. If you have garlic cloves, onions, potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Heat 1 inch water to boiling in 3-quart saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add potatoes, carrots and beans.

Ingredients you will need

Potato

Carrot

Beans

Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain.

Heat oil in 10-inch skillet over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are crisp-tender. Stir in tomatoes, cauliflowerets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.

Ingredients you will need

Cauliflower Florets