- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 U onion, sliced thin
- 1 lb. red potatoes (use sweet potatoes for Paleo)
- 3 U garlic cloves, minced
- 1 U zucchini, diced
- 1 U red pepper, diced
- 2 cups broccoli florets, diced
- 3 tsp olive oil
- 1/2 tsp. red pepper flakes
- salt and pepper
Heat 1 tsp. of olive oil in a skillet over medium heat. Add the onions and let cook for 10-15 minutes until softened and just beginning to caramelize. Season with salt and pepper. Set aside in a large bowl.
Meanwhile, par-cook the red potatoes in the microwave. Pierce each potato with a fork and place on a microwave safe container. Microwave on high for 6 minutes or until potatoes are just cooked through. Chop into smaller pieces.
Add the remaining 2 tsp. of olive oil to the skillet with the garlic and red pepper flakes. Cook for 1 minute. Add the chopped red potatoes in one layer. Season with salt and pepper. Cook for about 5 minutes on each side until they begin to brown. Add to the onions.
Add the zucchini, red pepper, and broccoli. Cook for 6-8 minutes until cooked through to your liking. Season with salt and pepper.
Add the potatoes and onions back to the skillet and toss everything together.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.