Potato Vegetable Medley Recipe
Potato Vegetable Medley Recipe photo by Taste of Home
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Potato Vegetable Medley Recipe

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"Vegetables star in this fresh-tasting and colorful side dish," writes field editor Edna Hoffman, Hebron, Indiana. "The mild seasoning lets their natural goodness come through. Just because you're cooking a small portion doesn't mean you can't use a variety of produce."
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 2 servings


  • 2 medium red potatoes, quartered
  • 2 medium carrots, halved lengthwise and quartered
  • 1 small onion, cut into 8 wedges
  • 1/4 cup chicken broth
  • 1 teaspoon seasoned salt, divided
  • 1 medium zucchini, quartered and cut into 1-inch slices
  • 1 tablespoon minced fresh parsley


  1. In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley. Yield: 2 servings.
Originally published as Potato Vegetable Medley in Taste of Home June/July 2001, p10

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cdurrell85 User ID: 6225475 79247
Reviewed Sep. 23, 2011

"My husband hates ALL cooked veggies, and my son is pretty picky as well. I was shocked that they both liked this, and I thought it was amazing! Definitely will be a regular for us."

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