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We loved this simple-to-make skillet supper. We used 4 cups of vegetables, and next time I will probably use a bit more to feed the four of us. The vegetables we used were baby carrots, broccoli, green beans and a little bit of asparagus--loved the combination--served this with (store bought) bread and we all ate every last bit. This was great for a Saturday night supper when we've been busy running around all day. Thanks Miss Nezz for posting another keeper recipe.

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ellie_ March 09, 2003

This was just delicious, and very easy to make. I don't have a lot of time to cook since I commute so far to work, but this was so easy I had dinner on the table in under 30 minutes. I used the fresh veggies I had on hand, cabbage broccoli and zucchini. Very tasty! Thanks, this will be a regular at my house.

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Marysmules October 23, 2003

This recipe was fast, easy, and tasty! My husband and I are trying to eat vegetarian dinners at least twice per week, and this is a nice choice. I think I will spice it up a bit next time, with additional cayenne pepper, hot sauce, and perhaps some diced green chiles (but we like our food really spicy :-) Otherwise, this was a nice vegetarian meal. Thanks!

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Helping Hands March 17, 2004
Vegetable Skillet Supper