Savoring Simplicity: A Rustic Skillet of Zucchini, Potatoes, and Carrots

👩‍🍳 Instructions

1. 1

   Prepare all vegetables: wash, peel (if necessary), and chop potatoes, carrots, zucchini, onion, and mince garlic as directed in the ingredients. Ensure potato and carrot pieces are uniform for even cooking.
2. 2

   Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Once shimmering, add the cubed potatoes and carrots.
3. 3

   Sauté for 8-10 minutes, stirring occasionally, until the potatoes and carrots begin to soften and develop a golden-brown crust. Season generously with salt and pepper.
4. 4

   Push the potatoes and carrots to one side of the pan. Add the diced onion to the cleared space, along with another tablespoon of olive oil if needed. Cook the onion for 3-4 minutes until softened and translucent, then stir it into the potato and carrot mixture.
5. 5

   Add the minced garlic and thyme (fresh or dried) to the pan. Cook for one minute more until fragrant, being careful not to burn the garlic.
6. 6

   Add the cubed zucchini to the skillet. Increase the heat slightly to maintain a good sizzle. Sauté for another 7-10 minutes, stirring frequently, until the zucchini is tender-crisp with some slight charring. Avoid overcooking to prevent mushiness. If the pan becomes dry, add a splash of vegetable broth or water.
7. 7

   Taste the poêlée and adjust seasoning with additional salt and pepper as needed. You can also add a squeeze of lemon juice for brightness, if desired.
8. 8

   Remove from heat, garnish with fresh chopped parsley, and serve hot directly from the skillet or in a serving bowl.