Southwestern Veggie Skillet – One Dish Dinner


Southwestern Veggie Skillet - One Dish Dinner


This is a great way to clear out your pantry and veggie drawer.  It’s more method than recipes.  You can use anything you’ve got that looks good.  Throw it into the mix!

I opted not to use any meat for this dinner, but if you want, you can add sausage, smoked sausage, hamburger or even cooked chicken.

Here’s what I used for our skillet dinner:  



  • Garlic
  • Onion
  • potatoes
  • red bell pepper
  • corn
  • kidney beans
  • fresh tomatoes
  • Southwest seasoning

Cook the garlic, onion and potatoes first.  It takes a while for potatoes to get tender.  To speed them up, I cut them kind of small.  And I saved time by not peeling them.  Just call it rustic. If you are using carrots, sweet potatoes, parsnips or another firm veggie add those right away too.

Once the potatoes are starting to get tender, add other veggies that don’t require as much cook time.  In addition to the veggies I used, you could add green pepper, jalapeño, zucchini, yellow squash, eggplant, green beans.  Anything goes.

Feel free to use black beans or pintos instead of kidney beans.  And you can use canned tomatoes instead of fresh.  Or skip the tomatoes.

The seasoning I used is called Herb’n Cowboy from Herb’n Renewal.  I bought it at the farmer’s market this summer.  It’s so good, but my favorite seasoning of theirs is called Herb’n All.  It is so good on everything!  Herb’n Renewal is a local Kentucky company, but they do ship to other places.  (This isn’t sponsored.  I just love their seasonings!)

We topped our Southwestern Skillet with shredded cheddar cheese.  The leftovers made a great lunch the next day.

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