One Skillet Mixed Vegetables

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One skillet, a ton of health benefits, and minimal clean-up!

Meals that you can whip up in one skillet are our favorites on evenings when we’ve come home from work exhausted, and have just enough energy to make a healthy dinner, but not enough energy to clean up pots and pans afterward! Make sure you stock up on healthy groceries over the weekend or early in the week, and making this one skillet meal will be a no-brainer, even after a day filled with meetings, daycare pick-ups, and even a workout!

This one skillet meal is comprised mainly of healthy, filling, and delicious vegetables. We’ve packed enough superfoods into this skillet to meet a multitude of nutritional needs! Zucchini is a rich source of vitamin C and plentiful phytonutrients that improve eyesight and long-term eye health. Tomatoes contain lycopene, an antioxidant that combats heart disease and a number of types of cancer, including colon, uterine, and prostate cancers. Green beans are also a rich source of antioxidants as well as B vitamins. And carrots and butternut squash contain high levels of vitamin A and carotenoids. All of these veggies provide a hearty amount of dietary fiber.

Cooked with a bit of extra virgin olive oil and salt and pepper, the true flavors of these vegetables comes through. This veggie combination is delicious on its own, but it can also be topped with grilled chicken, or added to a bed of brown rice or other whole grains, for a complete meal. Make it your weeknight go-to!

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One Skillet Mixed Vegetables

Guilt-free and super delicious, these vegetables are the perfect side to any meal.
Cook Time 40 minutes
Total Time 40 minutes
Yield 6 people
Serving Size 2 cups
Course Dinner, Side Dish
Cuisine Universal


  • 1/8 cup extra virgin olive oil
  • 2 zucchini medium, diced leaving the skin on
  • 4 tomatoes medium, quartered
  • 1 white onion big, sliced
  • 1 1/4 cups green beans stem side trimmed off
  • 2 potatoes big, peeled and diced
  • 1 cup butternut squash peeled and diced
  • 2 carrots big, peeled diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Over medium heat, in a large saucepan with extra virgin olive oil, sautè all the vegetables together for 10 minutes then add 1 cup water.
  • Cover and cook for 20 minutes. Remove cover and cook for about 10 minutes more or until all the vegetables are cooked through. Stir once in a while to avoid sticking to the pan. Add more water if necessary during cook time.
  • Season with salt and pepper.

Nutrition Information

Serving: 2cups | Calories: 191kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Sodium: 165mg | Fiber: 7g | Sugar: 8g |
SmartPoints (Freestyle): 6
Keywords Vegetarian

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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