Monday, February 17, 2014

Red potato and pepper vegetable medley

I love finding new ways to eat my vegetables and sneak spinach into dishes. For  a new side dish at dinner, I made a medley of veggies, sautéed them in olive oil and used some simple seasonings to flavor them. I was able to sneak over a cup of spinach into this side dish, and you can hardly tell because the warmth of the pan wilts the leaves down.  We thought it was delicious and I even had my 20 month old eating it! YIPEE.
**This recipe does not have specific measurements because you can make it as big or as small in amount as you want to for yourself or family. Simply use these seasonings to flavor the veggies until you get the desired taste.**
Olive oil
French fingerling potatoes or red potatoes
sweet mini peppers (red orange and yellow)
sweet onion
Salt and pepper
onion powder
garlic powder

Pour some olive oil in a large sauté pan, and heat to medium. Chop red or fingerling potatoes into bite sized chunks, and add to pan. Sprinkle with salt and pepper.
Add 1/2-1 sweet onion sliced, and some chopped sweet mini peppers. Sprinkle with onion and garlic powder and add more salt if needed. Cover pan and let cook for 15 minutes or so until the potatoes are tender, stirring every 5 minutes.
Once potatoes are tender, add spinach. You can add A LOT (I did about 1 1/2 cups) and you can hardly tell as it wilts down with heat. Stir for a few minutes until incorporated, remove from heat.
Add fresh parsley on top.

This recipe is not anything fancy or special, but it is a wonderful way to change up the way you eat veggies and add color, nutrition, and new flavors to your plate. I hope you try it and enjoy it!


 Want to know another great veggie recipe for roasted rosemary and olive oil vegetables? LOOK HERE
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