Skillet meals are quick and easy and are perfect for on-the-go families. And fresh garden vegetables can’t be beat for this type of dish.
Ratatouille comes to mind when many people think of something like this. Ratatouille is usually served as a side dish, but like other vegetable skillet dish also may be served as a meal on its own, accompanied by pasta, rice or bread.
We recently had a tasty meal of fresh veggies from the garden that I prepared in our large cast-iron skillet. It contained tomatoes, peppers, onions, cabbage, Swiss chard, spinach, zucchini and okra as well as a couple of slices of side pork, a little garlic and some Mediterranean seasoning salt.
The meal, which came together in less than a half-hour, was delicious.
Skillet Vegetable Medley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 slices side pork, diced
12 small tomatoes, skinned removed
1 small onion, diced
1 clove garlic, minced
1 stalk celery, diced
1 medium zucchini, sliced
6 to 8 small okra, sliced
½ cup cabbage, chopped
2 cups Swiss chard, chopped
2 cup spinach, chopped
½ bell pepper, chopped
1 small jalapeno pepper, diced (optional)
1 tablespoon Mediterranean seasoning salt
Pepper to taste
Saute side pork with onion, garlic and celery. Add remaining ingredients and simmer to ½ to 1 hour.
Yield: Serves 2 to 4.