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Summer Vegetable Skillet with Crispy Potatoes & Corn

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A vibrant and hearty Summer Vegetable Skillet featuring crispy potatoes, sweet corn, zucchini, bell peppers, and fresh herbs. A one-pan, plant-based dish perfect for a light dinner or side.

Ingredients

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

Instructions

  1. Heat 1 tbsp 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 crispy. Flip and cook 5 more minutes. Remove and set aside.
  3. Add remaining olive oil to the same skillet. Sauté onion and garlic for 2–3 minutes until fragrant.
  4. Add bell pepper, zucchini, and corn. Cook for 6–8 minutes until vegetables are tender and lightly browned.
  5. Return crispy potatoes to the skillet. Season with smoked paprika, salt, and pepper.
  6. Toss everything together and cook for another 2 minutes to combine flavors.
  7. Finish with lemon juice and sprinkle with fresh herbs before serving.

Notes

  • Use whatever seasonal vegetables you have on hand—green beans, cherry tomatoes, or eggplant work well.
  • For extra protein, top with a fried egg or stir in some chickpeas.
  • Leftovers make a great breakfast hash.

Nutrition

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