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Summer Vegetable Skillet with Crispy Potatoes & Corn

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A vibrant one-pan Summer Vegetable Skillet packed with crispy golden potatoes, sweet corn, zucchini, bell pepper, and fresh herbs. A hearty, colorful, and plant-based dish perfect as a main or side.

Ingredients

Scale
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil, divided
  • 1 cup fresh or frozen corn kernels
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1/2 red onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • Juice of 1/2 lemon

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add halved potatoes cut-side down and cook for 10–12 minutes until golden and crisp. Flip and cook another 5 minutes. Remove and set aside.
  3. Add remaining oil to the skillet. Sauté onion and garlic for 2–3 minutes until softened and fragrant.
  4. Add bell pepper, zucchini, and corn. Cook for 6–8 minutes until tender and slightly caramelized.
  5. Return the potatoes to the pan and sprinkle with smoked paprika, salt, and pepper. Toss to combine.
  6. Cook for another 2–3 minutes to meld flavors, then turn off heat.
  7. Drizzle with lemon juice and top with fresh parsley and basil before serving.

Notes

  • Swap in seasonal veggies like cherry tomatoes or green beans for variety.
  • Add a fried egg or avocado on top for a heartier meal.
  • Leftovers work great as a breakfast hash or taco filling.

Nutrition

Find it online: https://tastyera.com/summer-vegetable-skillet-with-crispy-potatoes-corn-2/