Herbed Potatoes and Veggies Recipe

4 6 7
Herbed Potatoes and Veggies Recipe
Herbed Potatoes and Veggies Recipe photo by Taste of Home
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Herbed Potatoes and Veggies Recipe

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4 6 7
Publisher Photo
I came up with this family favorite when I needed to use up leftover baked Potatoes and extra produce from our garden. It's a great-tasting side dish. My husband requests it all the time and brags about it to company.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 medium baking potatoes
  • 1-1/2 cups diced zucchini
  • 3 tablespoons olive oil
  • 2 tablespoons plus 1 teaspoon savory herb with garlic soup mix
  • 1/4 teaspoon pepper
  • 10 cherry tomatoes, halved

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Cover and microwave on high for 5-6 minutes on each side or until tender.
When potatoes are cool enough to handle, cut into cubes.
In a large skillet, saute potatoes and zucchini in oil for 5 minutes or until vegetables are tender. Sprinkle with soup mix and pepper. Cook until heated through, stirring occasionally. Add tomatoes; cook 1 minute longer. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Herbed Potatoes and Veggies in Quick Cooking May/June 2005, p38

Nutritional Facts

3/4 cup: 194 calories, 7g fat (1g saturated fat), 0 cholesterol, 245mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 4g protein.

  • 4 medium baking potatoes
  • 1-1/2 cups diced zucchini
  • 3 tablespoons olive oil
  • 2 tablespoons plus 1 teaspoon savory herb with garlic soup mix
  • 1/4 teaspoon pepper
  • 10 cherry tomatoes, halved
  1. Scrub and pierce potatoes; place on a microwave-safe plate. Cover and microwave on high for 5-6 minutes on each side or until tender.
  2. When potatoes are cool enough to handle, cut into cubes.
  3. In a large skillet, saute potatoes and zucchini in oil for 5 minutes or until vegetables are tender. Sprinkle with soup mix and pepper. Cook until heated through, stirring occasionally. Add tomatoes; cook 1 minute longer. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Herbed Potatoes and Veggies in Quick Cooking May/June 2005, p38

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Reviews forHerbed Potatoes and Veggies

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ferryal User ID: 3337544 271765
Reviewed Aug. 14, 2017

"This is a great recipe and only that, but versatile as far as changing veggies to your liking or what you have on hand. Couldn't find garlic soup mix so I substitue it with onion soup, added garlic & onion powders and red pepper flakes as we like our food to be on a spicy side. This recipe is simple with a sophisticated taste. Thank you so much for sharing your recipe with us."

MY REVIEW
meaganteal User ID: 814898 64017
Reviewed Sep. 29, 2014

"not sure why this didn't work for us. Just didn't find it appealing."

MY REVIEW
ILMomof3 User ID: 6541251 87197
Reviewed Nov. 5, 2013

"Holy crapola! this was delicious! I did make one small change, I could not find a savory herb with garlic soup mix. But i did find a Savory herb crock pot seasoning. So I used that and the flavor was superb! LOVE THIS!"

MY REVIEW
AshleyWilson48 User ID: 6358907 206392
Reviewed Apr. 12, 2012

"This recipe was awesome! My husband and his buddies loved the spices in the mix! I also added a little parmesean & herb seasoning to match well with my parmesean tilapia! These herbed potatoes and veggies were delicious!!!"

MY REVIEW
katlaydee3 User ID: 3741999 143986
Reviewed Jul. 31, 2011

"I thought this was OK but not great. I used the whole envelope of soup mix and felt that it was still lacking flavor."

MY REVIEW
jhess97 User ID: 4520120 55934
Reviewed Oct. 21, 2009

"O my gosh this is a recipe you and your family will love.Its awsome you have got to try it."

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