If you have a lot of leftover vegetables in the fridge, simply prepare one of these delicious recipes for colorful vegetable pan with potatoes. This is a great way to use up the vegetable pieces and get a large portion of vitamins into the diet.
Colorful vegetable pan with potatoes: simple and delicious dishes
There's nothing better than a complete meal in one skillet, and these delicious recipes fit the bill. They're full of colorful, hearty, and healthy treats that are easy enough to make for dinner or a quick brunch.
Colorful vegetable pan with potatoes, carrots and snow peas
This simple dish can be prepared as a main course or as an excellent side dish that goes well with almost anything.
Preparation:15 minutes
Cooking time:30 minutes
Servings:2
Ingredients:
- 10 small potatoes
- 1 large pepper
- 100 g sugar snap peas
- 1/2 shallot
- 1/2 medium onion
- 1 clove of garlic
- olive oil
- BBQ seasoning
- Herbs of Provence
- Salt and pepper
- Parsley
Preparation:
- Clean the small potatoes and put them with the peel in boiling salted water. Let them cook for about 15-20 minutes. They shouldn't be completely soft. Drain them, then rinse them with cold water and cut them into 1 cm thick slices without peeling them.
- While the potatoes are cooking, prepare the remaining ingredients. Cut the pepper into larger cubes. Peel the garlic clove. Also cut the shallot and onion into slightly larger cubes. Separate the ends of the snow peas and split each piece in half.
- Heat the olive oilin a panand lightly fry the halved garlic clove together with the shallot cubes.
- Add the potato slices to the pan and fry them over high heat until golden brown. Season them with salt and pepper.
- Then add the diced peppers and cook for a few minutes.
- Add the snow peas and onion and fry for another 2-3 minutes.
- Finally, season the dish with the grill seasoning and herbs from Provence and toss everything through.
- Serve warm, garnished with parsley.
Mediterranean vegetable stir-fry with sweet potatoes
This tasty sweet potato stir-fry is a very tasty oneDish with a Mediterranean flavor.
Preparation:10 minutes
Cooking time:20 minutes
Servings:2
Ingredients:
- 650 g sweet potatoes, peeled and diced
- 200 g mozzarella balls
- 1 small pomegranate
- 70 g pitted green olives
- 120 g Spinat
- 1 small onion
- 2 lemon slices
- 2 cloves of garlic
- Salt and pepper to taste
- 1/2 tsp chili powder (optional)
- 3 tablespoons extra virgin olive oil for frying
Preparation:
- Heat the olive oil in a large skillet. Add the diced sweet potatoes and fry, turning occasionally, for about 15 minutes.
- When they are almost cooked, set them aside and add the diced onion and spinach to the pan.
- When the spinach is sautéed, add the minced garlic and stir.
- Season the dish with salt, pepper and a pinch of chili powder to taste.
- Serve the vegetable pan garnished with mozzarella balls, pomegranate seeds, green olives and lemon wedges.
Vegan potato pan with vegetables and tofu
The vegetable stir fry with potatoes is such a tasty meal! You can also prepare it with pre-cooked potatoes and any kind of vegetables you find in the kitchen. Let your imagination run wild! Anything is allowed in the pan!
Preparation:15 minutes
Cooking time:35 minutes
Servings:2
Ingredients:
- 250 g waxy potatoes
- 150g sweet potatoes
- 1 onion
- 1 clove of garlic
- 10 Rosenkohlsprossen
- 10 cherry tomatoes
- 1 Paprika
- 200 g smoked tofu
- 1 handful of fresh spinach
- Olive oil for frying
Preparation:
- Place the unpeeled potatoes in a pot and cover with cold salted water. Cook them for 20 minutes until cooked through. Drain them and leave them aside to cool. Once they are cool enough to handle, peel and slice them.
- In the meantime, cut the sweet potatoes into thin slices. Peel the onion and garlic and chop them finely. Clean and quarter the Brussels sprouts, halve the cherry tomatoes and dice the peppers and smoked tofu.
- Heat some olive oil in a large pan. First, fry the smoked tofu for about 3-4 minutes until browned. Add the Brussels sprouts and peppers and fry over medium heat for another 5 minutes. Season the dish with salt and pepper.
- Remove the vegetables from the pan and set them aside for now.
- Add about more olive oil to the same pan and now add the sliced potatoes and sweet potatoes. Fry them on both sides until golden brown and crispy. Season them with salt and pepper.
- Once the potatoes are crispy, add the onion and garlic and fry for 2 minutes until the onion is translucent.
- Then add the already fried vegetables, cherry tomatoes and fresh spinach. Stir well, season with salt and pepper, and stir-fry until spinach begins to wilt, 3 minutes.
