Greek Vegetables Recipe
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 6 tablespoons extra-virgin olive oil
- 8 red potatoes, cut into quarters
- 10 crimini mushrooms, quartered
- 1 large zucchini cut in half lengthwise, then cut into 1-inch moons
- Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, replace the lid, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
