Mediterranean Vegetable Medley

I love how creative I am when using up little bits of this and little bits of that. I look at what I have that needs to be used up and create from there. As you all know, I do this on a regular basis too. It’s kind of a fun game I have created for myself. 🙂

This creative and colorful vegetable medley paired well with my Moroccan chicken. Moroccan Chicken

Isn’t this a pretty and colorful array of vegetables. No real recipe, just using up the little bits and pieces. It was a combination of mixed olives cut in half, baby tomatoes, a little bit of spinach, garlic, onions, one yellow crookneck squash, a few mushrooms, salt, pepper, oregano, olive oil and a little lemon olive oil, and … VOILA! For best results, try to cut everything close to the same size so they will cook more evenly. And cook in stages. Add the heartier vegetables first since they will need more cooking time, then add the softer vegetables later.

I added both oils to a hot skillet and cooked the onions, garlic, squash, and mushrooms first, for about 3 minutes.

Then I added the softer vegetables and seasonings, and cooked just until the spinach was wilted.

It was simple, easy-peasy, healthy and delicious. AND I got to use up all my little bits and pieces. It was a win/win. I got to check off all my boxes with this one. It was also very Mediterranean, using a lot of vegetables found in many Mediterranean and Middle Eastern dishes. I’ve always said the more colorful your vegetables are, the healthier they are too. Make cooking fun. Be creative.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.