GF Recipes, Healthy Living, Vegan

Summer Veggie Skillet

9 Comments 29 July 2013

Summer Veggie Skillet

I love chopping veggies. There’s just something calming about rhythmically peeling, chopping, slicing, and dicing that calms my spirit. And then adding herbs like fresh parsley, basil, and rosemary creates an intoxicating aroma that swirls around me like a magical spell. That is my happy place.

This is my last week of transition before we move into our new apartment next weekend. I’ve only seen pictures and video of the new place, and while the kitchen is supposed to be “NYC big”, which I’ve come to realize means that it actually has it’s own room, it looks like I’m going to need to get really creative with my storage and chopping space. I welcome any tips!

Here are a few tips that I’ve gathered so far:

1. Get a small trash can. Our huge Simple Human trashcan will be staying in storage.

2. Freeze your compost and bring it to the Farmer’s Market each weekend for disposal. (Great tip by The Daily Beast shared with me by my cousin.)

3. Find storage that hangs. Maybe something like this bookshelf pot rack?

4. Buy a rolling kitchen cart. I have my eye on this one because it has great chopping space.

While staying at my parents’ house last week, my stepmom and I decided to make a one-dish, all-veggie dinner. We had ideas about what sounded simple, healthy, and delicious on a hot summer night after working out, and we thought we’d try to create something. It was so good that I wanted to share it with you.

I had to laugh when my stepmom asked, “Do you ever cook the vegetables?” Ha! I actually couldn’t remember the last time I used a stove for more than boiling water for tea. While I love my raw foods, cooked veggies do have a homey taste and texture, and wonderful flavors and aromas are released with a little heat. So while I won’t be sharing this at Raw Foods Thursdays this week, this Summer Veggie Skillet will definitely be in the rotation this summer.

These veggies were chopped and sauteed in a skillet with olive oil and garlic. But I truly believe that the magic came from the fresh parsley and rosemary that grows just outside the kitchen window. Bliss.

You can make this meal in a very large skillet. I cooked ours in an electric skillet so I would have some extra room for stirring. You could always decrease the amount of veggies if you don’t have a skillet this large.

Summer Veggie Skillet

by Heather and Coleen


  • 2 cloves of garlic, minced
  • 1/2 c. diced onion
  • 2-4 T olive oil
  • 4 medium white potatoes, quartered and sliced in 1/2-inch pieces
  • 4 sprigs of rosemary, removed from stems and chopped finely
  • 1 c. grape tomatoes, halved
  • 1 can quartered artichoke hearts, halved
  • 2 c. baby bellas, sliced and chopped
  • 2 medium zucchini, quartered and chopped in 1/2-inch pieces
  • 1/2 c. chopped parsley
  • 2 c. spinach, chopped
  • Sea salt to taste
  • Black pepper to taste
  • *Optional – parmesan cheese, for non-vegans


1. In a large skillet on medium heat, saute garlic and onions in olive oil until the garlic is golden, about 5 minutes. Then add potatoes and rosemary and stir until coated. Add more olive oil if necessary. Cook and stir until potatoes begin to soften slightly, about 10 minutes.

2. Add tomatoes, artichoke hearts, mushrooms, zucchini, and parsley and cook for 10-20 minutes until veggies have reached desired tenderness. (I like my veggies al dente. Surprise, surprise.)

3. Stir in spinach until wilted and serve immediately.

4. Optional – Non-vegans, sprinkle parmesan cheese on top. My stepmom loved that addition!

Serves 6-8

Readers, dish!

  • What are your favorite summer veggies?
  • What veggie combinations do you make in a skillet?
  • What tips do you have for working in a small kitchen?

Your Comments

9 Comments so far

  1. Johnna says:

    This looks delicious! We cook veggie skillets often with whatever vegetables we have handy. This time of year, there is zucchini in nearly everything.

  2. Susan says:

    This recipe sounds nice. Being that my husband and I are carnivores, I would probably add some ground turkey or some grilled chicken.

    My suggestion for your small kitchen, besides definitely hanging your pots & pans, is multi-use appliances, or smaller ones. An example of a smaller one that I really like is my Magic Bullet blender. This summer I’ve learned to cook in a kitchen that has no space, and only a microwave and electric skillet. It takes a little creativity, but it worked well. Oh, if your kitchen does not have a dishwasher, consider a portable dishwasher with a butcher-block style top, which can do double duty. I wish you the best with your small kitchen.

  3. Looks amazing heather! While I love raw veggies, I agree, cooking them just makes them so comforting!

    I feel your pain on the small kitchen. My advice? Keep only what you NEED. Mugs #10 and up? Another jar of but butter? One more tart pan? Don’t need them! 😉

  4. Good luck with your move. I agree, keep only what is needed. Creativity will keep things special. I like how we are both paring down in the kitchen. :-)

  5. shakti says:

    The only thing I disagree with is NOT COMPOSTING COMPOSTING VEGETABLES!
    I hope that most of us have, even a balcony, and could manage a slim and compact WORMERY.
    It is so easy and DOES NOT SMELL. Just open lid and throw uncooked vegetables and fruit, not citrus, into it and lid back on, that is it!
    All plants flourish with a few handfuls of this,and you siphon off “worm-juice” from a tap at the bottom. I take it into milk bottles and give it to anyone that loves growing. It needs diluting by about 40:1. It looks after herbs and indoor plants, greenhouses and fruits, including strawberry barrels (I grow herbs from the top). I would not part with mine.

    • Heather says:

      Shakti, thanks so much for the tip! Right now I don’t think I have a speck of outdoor space, but I’ve heard that we need to get in good with the downstairs neighbors as they have access to the courtyard. :) I did compost when we lived in a house and loved it. Maybe I can bring a little tiny one into our apartment? I’ll have to do some research. Thanks for letting me know about it! :)

  6. Mmm this sounds good. Can’t wait to try it out =) I really love anything with mushrooms and zucchini… and tomatoes. All veggies really haha ;p
    I think I’d try dill – my fav herb.
    Good luck with the move!! I’ll be thinking about you.
    Space saving in the kitchen can be a challenge at first, but you get used to it. I basically pared down all of my kitchen toys to the bare necessities (toaster oven, dehydrator, blender, food processor – that’s about it!)


  1. healthy vegan friday #55- spiced up staples: rice, chickpeas and pasta | Breakfast Smoothie - 09. Aug, 2013

    […] Main Event: Summer Veggie Skillet from Heather @ Gluten-Free […]

  2. Gluten-Free and Allergy-Free Wednesdays Blog Hop - 13. Aug, 2013

    […] Summer Veggie Skillet @Gluten Free Cat […]

Share your view

Post a comment

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

Subscribe by Email

Enter your email address:

Connect with Me

Grab a Button!

© 2017 Gluten-Free Cat. Powered by Wordpress.