This mix of vegetables is great for serving as a side dish paired with anything you want! It’s a simple yet delicious dish that doesn’t take long to make. Everyone will enjoy it!
This Mixed Vegetables Recipe is a great side dish that incorporates four different vegetables with a variety of flavors and textures.
It has become my go-to side dish recipe! It’s a great mix of vegetables and it’s tasty and easy to prepare!
Side dishes that are easy to make are always great! This one only takes 20 minutes to make and that includes your prep time. If you are strapped for time you can even substitute canned tomatoes instead of peeling your own. You can also reduce or omit the cayenne if you do not care for heat.
This is an easy side dish that uses four different vegetables – potatoes, tomatoes, celery, and green beans, that have a great variety of flavors and textures when combined.
Plus adding a little bit of cayenne packs a punch that no one is expecting and it only takes a quick spin in a skillet. It doesn’t take long at all.
Mixed Vegetables goes perfect with any type of food and will please vegetarians and meat eaters alike. You can even eat it on its own if you want or you could toss any leftovers into salad or mix with eggs and cheese for a tasty breakfast casserole. That’s if there is anything left by the time everyone has had a taste!
If you liked this mixed vegetables recipe, be sure to check out these other easy side dishes:
Tools for making Mixed Vegetables:
Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.
Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!
- 2 plum tomatoes whole
- 1 1/2 tablespoons extra virgin olive oil
- 2 garlic cloves crushed
- 1 1/2 cups red potato diced into 1 inch cube
- 1/2 cup celery thinly sliced
- 1 1/4 cup green beans trimmed and washed
- 1/3 cup cilantro chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne
- 1/4 cup water
- First, skin and dice whole tomatoes. Fill a medium sauce pan 3/4 with water and bring to a rapid boil. Set up an ice bath next to the stove range. When the water comes to a boil submerge one tomato in with tongs and hold underneath water for 1 minute. Take it out and put it directly into the ice bath to cool for 30 seconds. Using a sharp knife, cut an "X" into the bottom skin and place back into ice bath. Repeat with the remaining tomato. The tomato skin should easily peel off. Cut off stemmed top. Dice into 1 inch cubes and set aside.
- In a medium frying pan heat extra virgin olive oil over medium-high heat. Add potato, sautéing for 3-4 minutes. Then add celery, garlic and green beans,sauté for just 1 minute. Pour 1/4 cup water over mixture, cover and simmer for 5 minutes.
- Stir in cilantro, tomatoes and salt. Cover and cook an additional 3 minutes, or until ingredients warm. Do not allow diced tomatoes to start falling apart.
- Lastly, stir in cayenne pepper. Serve.... enjoy!
If you've tried this recipe, come back and let us know how it went!