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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great way to use up overflowing garden herbs and veggies! No other dry seasoning is needed in this except for salt and pepper. This makes such a great meal alone, or as a side dish along side chicken, sausage, or steak! Read more ! Ingredients:
4 med-large red potatoes, cut into small cubes |
1 small onion, chopped |
1 carrot, sliced, then sliced into 1/2 moons |
1 yellow summer squash, diced |
1/2 bag/jbunch spinach, chopped |
fresh herbs, chopped ( rosemary, thyme, basil, italian parsley), i used all but you can use as little or as much as you like. |
s&p to taste |
Directions:
1. Heat olive oil in a large saute pan, about 1-2 Tbs. Add potatoes and cook stirring about 10 minutes on medium. When browned and slightly soft, add in the onion, carrot, and squash. Saute for about 8 minutes adding the spinach the last 2-3 minutes. If everything gets to dry make a space to add a little more oil, then stir all together. Salt and pepper to taste. Time for the fresh herbs! Add those and cook a couple minutes more. Serve!
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