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northern italian vegetable medley

Robyn1757 avatar
Recipe by
Robyn Bruce
@Robyn1757
Linglestown, PA

I love Northern Italian food. It's just filled with good vegetables and good flavor. I love to make this in the summer when these vegetables are in season. The recipe says you can shake a little Parmesan over top, I prefer to use shredded fresh Parmesan. I serve this with a roasted whole chicken, Cornish hen, or pheasant. Serve with your favorite wine and you're good to go!

prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For northern italian vegetable medley

  • 5 lg
    carrots, scraped and cut about 1/4 inch thick, diagonally, nice and large
  • 20 sm
    red new potatoes, whole, skins left on
  • 3 c
    fresh broccoli florets
  • 3
    zucchini, rinsed, and sliced about 1/4 inch thick, skins left on
  • 2 c
    whole small sized mushrooms
  • 2-3 Tbsp
    olive oil
  • 1 tsp
    italian seasoning
  • 1 Tbsp
    dried or fresh parsley
  • 1/2 tsp
    onion powder (not onion salt)
  • 1/2 tsp
    seasoned salt
  • pepper, to taste

How To Make northern italian vegetable medley

  • 1
    In a steamer, place the sliced carrots, the whole new potatoes, and broccoli florets. Place a lid on top and allow vegetables to steam until done to your liking. (I don't let them steam too long since I like my vegetables crunchy. Remember, you're going to add them to the skillet and cook them a little further.)
  • 2
    In a large skillet, pour the olive oil. Add all the seasonings, and sauté the zucchini and mushrooms for about 7-10 minutes.
  • 3
    When done, add all the steamed vegetables to the skillet, toss well to coat with the olive oil and seasonings. Heat thoroughly and serve.
  • 4
    (Can be served with a couple of shakes of Parmesan cheese on top, if desired)
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