Country-Style Potato & Mixed Vegetable Bowl

Servings: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total: 40–45 minutes

Ingredients

1½ lb (680 g) Yukon Gold or yellow potatoes, peeled or unpeeled, cut into 1-inch cubes
3 medium carrots, sliced into ½-inch rounds
2 cups (250 g) fresh green beans, trimmed and cut into 1½-inch pieces
1½ cups (225 g) green peas, fresh or frozen
1½ cups (225 g) zucchini, cut into chunks
3 cloves garlic, finely minced
3 tbsp (45 ml) olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp dried thyme
½ tsp dried rosemary
½ tsp onion powder
½ tsp paprika
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
½ cup (120 ml) vegetable broth or water

Optional:

½ tsp red pepper flakes
2 tbsp grated Parmesan
1 tbsp butter for extra richness

Instructions

Prepare the vegetables.
Wash and cut the potatoes, carrots, green beans, and zucchini into similarly sized pieces so they cook evenly.
Parboil the potatoes.
Put the potatoes into a large pot of salted water. Bring to a boil and cook for 7–8 minutes, just until they begin to soften. Drain well.
Cook the carrots and green beans.
Heat 1½ tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add carrots and green beans. Cook for 5–6 minutes, stirring occasionally.
Add the potatoes.
Add the drained potatoes and remaining olive oil. Cook for another 6–8 minutes, allowing the potatoes to develop some golden edges.
Add zucchini and peas.
Stir in zucchini and peas. Cook for 4–5 minutes.
Season.
Add garlic, salt, pepper, thyme, rosemary, onion powder, and paprika. Stir continuously for about 1 minute, just until the garlic becomes fragrant.
Make it tender and flavorful.
Pour in the vegetable broth. Cover and cook over medium-low heat for 4–5 minutes, until the vegetables are tender but not mushy.
Finish.
Remove the lid and cook another 1–2 minutes to evaporate excess liquid. Turn off the heat and add lemon juice and fresh parsley.
Serve.
Taste and adjust salt and pepper. Add Parmesan or a small amount of butter if desired.

Nutrition — approximate per serving

Based on 4 servings and the ingredients above:

Nutrient	Approx. amount
Calories	330 kcal
Protein	8 g
Carbohydrates	52 g
Fiber	10 g
Sugars	11 g
Fat	12 g
Saturated fat	2 g
Sodium	~650 mg
Potassium	~1,150 mg
Vitamin A	~170% DV
Vitamin C	~55% DV
Vitamin K	~60% DV

Nutrition is an estimate and will vary with potato size, vegetables, oil, salt, and optional ingredients.

Allergen information

The basic recipe is naturally:

Gluten-free
Dairy-free if Parmesan/butter are omitted
Egg-free
Nut-free
Soy-free
Vegetarian
Vegan when made without butter or Parmesan

For allergies, check packaged vegetable broth and frozen peas for manufacturer-specific ingredients and cross-contact warnings.

Q/S — quantities & substitutions

Potatoes: Yukon Gold, baby potatoes, or red potatoes
Green beans: Fresh or frozen
Peas: Fresh or frozen
Zucchini: Can substitute broccoli or cauliflower
Olive oil: Avocado oil works well
Vegetable broth: Water + a little extra seasoning
Thyme/rosemary: Italian seasoning can replace both
Lemon: Use 1–2 tsp apple cider vinegar if lemon isn’t available

For the appearance in your photo: keep the potatoes and vegetables in fairly large chunks, don’t overcook them, and finish with plenty of fresh parsley, cracked black pepper, and a small drizzle of olive oil

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.