Sauteed mixed vegetables with baby potatoes

If you’re looking for a way to get more fresh veggies into your diet, these Sauteed Mixed Vegetables with Baby Potatoes are the perfect solution! They’re ready on the stovetop in just 30 minutes and serve as a simple side dish or light plant-based meal. Smother it in mushroom sauce and you won’t believe how much flavor can be packed into a bowl of colorful veggies!

These lightly sautéed vegetable mixes are proof of how delicious and budget-friendly plant-based cooking can be! With a good skillet and a few of your favorite fresh or frozen veggies, you can whip up a delicious side dish or meal that’s filling, nutritious, and filling, all year round.

Why You’ll Love These Sauteed Mixed Vegetables

• Perfect for busy weeknights. Enjoying delicious, nutritious plant-based foods doesn’t have to be time-consuming or complicated. Ready in 30 minutes, this Sauteed Mixed Vegetables with Baby Potatoes is a great way to get a heavy dose of fiber, vitamins, and minerals, and to help you feel full (thanks, hearty potatoes!).
• Vegan and gluten free. These vegetables and potatoes are naturally vegan and gluten-free. They can even be made oil-free by substituting water or your favorite vegetable broth for the cooking oil.
• Food prep friendly. Double this Sunday night sautéed veggies recipe and divide into four lunch or dinner containers for an easy, healthy meal.
• Simply seasoned. If your supplies are limited, this recipe is a great option. This vegetable and potato mix is ​​simply seasoned with salt, black pepper, fresh garlic and balsamic vinegar for maximum flavor.

The ingredients

• baby potatoes: The smaller the potatoes, the faster they will cook. If baby potatoes aren’t available, try chopped golden potatoes or baby potatoes.
• aromatics: Freshly chopped garlic and either shallots or a small onion work best. If you like a stronger onion flavor, use an onion!
• Paprika: Any color of pepper works well. Use green peppers for a more bitter taste and yellow, orange, or red peppers for a sweeter taste.
• Zucchini or Squash: Any summer garden squash would be delicious. I usually use yellow squash, fresh zucchini, or a mix of both. Reserve the winter squash for recipes like Butternut Squash Pasta Sauce or this Roasted Spaghetti Squash.
• Peas: Canned, fresh, or frozen peas work. Use what you have!
• Balsamic vinegar: A small drizzle of sour balsamic vinegar at the end of the sauté adds a radiant freshness that enhances the flavor of the nutritious veggies!

Add-Ins and Substitutions

• Use a frozen vegetable mix: If you already have a bag of frozen mixed vegetables on hand, feel free to use them. Substitute about 5-6 cups of mixed vegetables in place of the fresh peppers, zucchini, and peas. Be sure to fry long enough for the excess water to evaporate.
• Change the vegetables: I used zucchini, squash, peppers, and peas because I had them on hand. Feel free to swap out the veggies for a different type of veg. Softer vegetables like mangetout, fresh green beans, bok choy, small florets of broccoli, and even leafy greens would taste delicious sautéed.
• Fry the potatoes: Boiling potatoes is one of the fastest ways to cook potatoes while keeping the core creamy and tasty. However, there are many other delicious ways to enjoy them as part of a plant-based diet. Try one of these easy potato twist recipes:

How to prepare sautéed mixed vegetables

• 1) Place the baby potatoes in a medium saucepan and cover with water. Bring the potatoes to a boil over medium-high heat and cook until easily pierced with a fork, about 10 to 20 minutes. When done, drain the potatoes and return them to the pot. Season with a teaspoon of oil, finely chopped garlic, salt and black pepper. Cover and keep warm.

• 2) While the potatoes are cooking, sauté the remaining mixed vegetables. In a large skillet over medium-high heat, heat a tablespoon of olive oil. Once hot, add the shallots and cook, stirring frequently, for 3 to 4 minutes or until just beginning to brown slightly.
• 3) Add the peppers and zucchini and cook for another 5 minutes or so, until the excess water starts to evaporate. Add the peas and season with a pinch of salt, black pepper and balsamic vinegar.

• 4) Serve the sautéed mixed vegetables with the warm, tender potatoes, or as desired.

Recipe FAQs

Top recipe tips

• Chop the vegetables evenly. This allows for even cooking. If zucchini, squash, and/or peppers are cut unevenly, smaller pieces will become mushy while larger pieces will be crispy and undercooked.
• Don’t be afraid of seasoning! These vegetables need to be seasoned with salt and black pepper to taste, but don’t be afraid to add more spices. Try a pinch of red pepper flakes, spice mixes like Italian seasoning, onion powder, garlic powder, or even fresh herbs.
• Choose the right cooking oil. When frying, it is best to use a tasteless cooking oil with a high smoke point. Good choices are olive oil, avocado oil, vegetable oil, or refined coconut oil. Avoid oils like flaxseed oil, walnut oil, unrefined coconut oil (unless you like the taste of coconut in your veggies!), and sesame oil. For more detailed information, see this article: The Best Oils for Cooking, Grilling, Baking and More.

serving suggestions

With the high-fiber baby potatoes, this mixed veg recipe is filling enough to enjoy as a light dinner. I personally love serving it with vegan mushroom sauce or this easy vegan sauce.

When you want to serve this easy sautéed veg and potato as a healthy side dish, serve it alongside hearty plant-based proteins like black bean meatballs, BBQ seitan, or grilled tofu steak for a complete meal. ​Or browse through all my favorite vegan dinner recipes here!

Storage Instructions

Save on computer: Leftover vegetables and baby potatoes will keep in an airtight container in the refrigerator for up to 4 days.

Freeze: Freezing sautéed vegetables is not recommended because it changes the consistency of the vegetables, especially water-rich vegetables like zucchini and peppers. Boiled baby potatoes, on the other hand, freeze well. Let them cool completely, spread them out on a baking sheet and place them in the freezer for a few hours until frozen solid. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw completely in the fridge until ready to reheat. Warm up: Vegetables and potatoes can be reheated in the microwave, on the stovetop or in the air fryer for crispier edges. If air frying, preheat to 350 degrees F, then cook for 5-7 minutes or until warmed through again.

Healthier Mixed Vegetable Recipes

Photos by Alfonso Revilla