Winter Vegetable Medley

Winter is hard for me. I ache for the green grass and sunny skies and fresh veggies and fruits straight from the garden. I stock up the best I can by chopping and freezing summer fresh veggies for winter, but I still struggle to eat my daily required amount of vegetables.

I knew I was behind today, so I thought I'd create an entire "star of the show" veggie side dish with four different kinds of veggies in it! (I --guilty here -- normally just cook or steam up one veggie for a side. . .)

Here's an easy way to combine veggies and get in more servings at one meal. It's perfect with a mixed green salad and slow cooker chicken!

Winter Vegetable Medley

1 cup cubed potatoes, any kind
1 c. frozen corn
1 c. frozen green beans
2 large green onions, finely chopped
2 Tbsp. olive oil
2 Tbsp. water
salt and pepper to taste

**Note: all my veggies except for the green onions were frozen! The potatoes we chopped, bagged and froze ourselves. Decent frozen corn and green beans are easy to come by. Thank goodness green onions grow year-round in a tiny indoor pot!**

Place veggies in a large skillet. Drizzle with olive oil and sprinkle with salt and pepper. Heat uncovered on medium until veggies are thawed. Add the chopped green onion, and the water to the bottom of the pan. Then cover the skillet and cook for ten to twelve more minutes, or until potatoes are heated through and cooked thoroughly. Stir frequently so the potatoes don't stick to the bottom. Add more salt and pepper to taste.

Veggies should be cooked through, but still slightly crisp. I love cooking my veggies this way! For some reason I feel like they taste fresher, even in the dead of winter. :)

Happy end-of-winter!

<3