Greek Style Sauteed Vegetables – $1.08

I’m not a vegetarian, nor do I ever plan on becoming one. However, there’s something really nice about sitting down to a big plate of vegetables for dinner. There’s something that eases my conscience or something just knowing that I don’t have to worry about where my meat came from, what chemicals it had to eat or what kind of ridiculous living (or slaughtering) conditions it had to go through. Anyway, that’s another topic.

Use whatever veggies you’ve got on hand for this kind of meal. I’ll show you which ones I personally used though. Cut a potato in half.

Then cube it.

Add the cubed potatoes to a heated, greased pan with a big pinch of sea salt. Cook on medium-low heat for about 5-7 minutes or so until they just start to become a tad soft.

When your potatoes start to get a little color on them and become a tiny bit tender, add a big handful of brussel sprouts, chopped in half. Side note- I love cooking brussels when they’re cut in half- that one side that has all the ridges really soaks up flavors from the surrounding foods an gets nice and crispy.

After the brussels get a little color on them, add a handful of chopped onion. If you prefer your onions to be a bit more caramelized, add them when you put the potatoes in.

While that stuff is cooking, cut up a portobello mushroom.

Add it.

After a minute, add some chopped green onion if you have it.

Toss around and cook for a few minutes till the veggies get a little more color on them (to your liking). Feel free to crank up the heat here.

Final step- add a big handful of “Why Not Add It?” spinach.

Toss the spinach around till it wilts and add balsamic vinegar over the top.

While that balsamic reduces and coats the veggies, add a handful of Kalamata olives. I LOVED the saltiness of these things in there. Yum.

By the way, if you don’t know how to flip food in a saute pan, you should really learn. This is a great dish to practice since everything is roughly the same size and pretty solid. Anyway, the whole time the balsamic is cooking down, I’m flipping it over and over so it’s constantly coating everything evenly.

Add a bit of fresh basil on top.

And serve! This was absolutely delicioso! The amount of veggies I used could probably serve 4 people as a side item, or 2 people as large main dishes.

  • 1 Medium Potato – ~$.20
  • 5-6 Brussel Sprouts – ~$.30
  • 1/3 Onion – $.28
  • 1 Portobello Mushroom Cap – $.98
  • 1 Stalk Green Onion – $.10
  • Big Handful of Spinach – $.20
  • Handful of Kalamata Olives – ~$.10
  • 2 Large Servings – $2.16
  • 1 Large Serving – $1.08

About Ande Truman

Ande has made mistakes in the kitchen since she could reach the countertop. From a restaurant head cook, to cooking meals for friends, to her own solo plate, experimenting & learning drives her. She's also a freelance graphic & web designer, photo/videographer, guitar player and wanderlust-er. In her spare time, she works a full-time 8 to 5 cubicle job. She's the creator of Broke & Healthy.

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Categories: Balsamic Vinegar, Basil, Brussel Sprouts, Greek, Green Onions, Mushrooms, Onion, Potato, Recipes, Recipes by Ingredient, Sides, Vegan, Vegetarian

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4 Comments

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  1. I’m learning how to cook with more vegetables. Thank you. This looks delicious!

  2. […] Greek Style Sauteed Vegetables – $1.08 […]

  3. OK, I sprinkled on some feta cheese at the table… wonderful! 🙂

  4. I just made this for dinner, using broccoli instead of brussels sprouts. I also had some pickled garlic, from which I added the juice – and tripled the whole thing.. otherwise just as you suggested. We'll have it with a little steak on the side… thanks!

  5. I think I'll make that this week. Thanks! 🙂