Ingredients
- 1 sweet potato
- 1 Russet potato
- ½ yellow onion
- 1 clove garlic
- 3 green onions
- ½ c. broccoli
- ½ c. carrots
- ½ c. red bell pepper
- ¼ c. mushrooms
- ¼ c. zucchini
- ¼ c. summer squash
- 1 c. spinach
- 2 tbsp. olive oil
- Salt and pepper to taste
Directions
Preheat oven to 375°F. Chop potatoes and toss in 1 tbsp. olive oil. Place on sheet pan and bake for 15-20 minutes or until fork tender. Meanwhile, heat 1 tbsp. olive oil in large skillet and add onion, garlic, green onion, broccoli, carrots, and red bell pepper and cook until tender (about 10 minutes). Add mushrooms, zucchini, summer squash, and spinach and cook an additional 5 minutes. Add potatoes to skillet when finished in oven. Add salt and pepper to taste. Makes a large batch that can be reheated. Great paired with eggs, in a quiche, or an omelet.
