4 Veggie Medley - Italian Style


4 lbs. Potatoes
3 lbs. Green and Yellow Bean and Carrot Mix, frozen
1 lb. each Green Beans, Yellow Beans and Baby Carrots
1 lb. Onions
1 - 28-oz. can Crushed Tomatoes
1 - 6-oz. can Tomato Paste
2 tsp. Sweet Basil, dried
1 tbsp. Oregano, dried
1/2 tsp. Fennel Seeds, optional
Cayenne Pepper or Hot Sauce, to taste


We usually prepare potatoes and green and yellow beans with carrots in our microwave oven on "high," but they can also be prepared in a conventional oven at 350 degrees F. (175 degrees C.)

 Clean, peel and dice the onion.  Place in a large covered glass or ceramic baking dish. Add the basil, oregano, fennel seeds, and hot pepper. Mix together, cover and cook until the onions become semi-translucent.

Wash and clean the potatoes (the skins may be left on, if desired), and cut into 3/8 - 1/2 inch (1 cm.) cubes.  Add to the baking dish.

If you are using fresh green and yellow beans, wash, clean and cut the green and yellow beans as desired and place in the baking dish with the pre-cooked onions and the potatoes and add the baby carrots.  If you are using frozen beans and carrots place them in the baking dish.

Cover the baking dish and place in the microwave or conventional oven, and cook until the potatoes and carrots, just begin to become tender (mix occasionally to make sure the veggies are cooking uniformly).

Add the crushed tomatoes, and tomato paste, and mix well.  Cover and cook until the potatoes and carrots become softened so that a fork will easily slip into them.  Mix every 10 minutes to ensure even cooking.

Serve and enjoy!  (Goes great with a large tossed salad.)

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