One Skillet Mixed Veggies Food

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

ONE SKILLET MIXED VEGGIES

Steps:

• 1. Heat oil in a large skillet over medium heat until hot; add potatoes. Cook until potatoes start browing a little on bottom; turn potatoes and add remaining veggies on top. Add seasonings to taste. Cover and continue cooking until potatoes are done and veggies are tender but not soggy. Remove lid and toss veggies occassionally while cooking.

ONE-SKILLET VEGGIE POT PIE

Steps:

• Heat oven to 425°F.
• Heat oil in large cast-iron skillet on medium heat. Add mushrooms; cook 7 min., stirring frequently. Add onions and celery; cook 7 to 8 min. or until crisp-tender, stirring frequently.
• Add cream cheese spread; cook and stir 1 to 2 min. or until melted. Stir in flour until blended. Gradually add vegetable broth, stirring constantly after each addition; cook and stir 3 to 5 min. or until thickened. Add thawed vegetables and 3/4 cup cheddar; cook 1 min. or until cheddar is melted, stirring constantly. Remove from heat.
• Top with remaining cheddar, then cover with pie crust. Use back of spoon to press edge of pie crust onto top edge of skillet. Cut slits in crust to allow steam to escape.
• Bake 20 min. or until crust is golden brown.