Summer Stuffed Vegan Spuds

I’ve been trying to fit as many beautiful summer vegetables into each dish as possible (this one hits the mark)  This makes for a light, delicious, vegan summer dinner.  Cook the potatoes ahead of time when the cool morning air allows it, warm before serving.

Potatoes Stuffed with Summer Vegetables


  • 1 teaspoon extra-virgin olive oil
  • 2 carrots – diced
  • 2 cloves garlic - minced
  • 1/2 cup onion (white or red) – chopped
  • 1 cup button mushrooms – sliced
  • 2 large tomatoes – cubed
  • 1 small green zucchini – cubed
  • 1 small yellow zucchini – cubed
  • 1 large handful green or wax beans – chopped into bite size pieces
  • 4 cooked potatoes

Heat olive oil in frying pan over medium heat.  Once the oil is hot, about 4 minutes, add carrots and stir occasionally for 5 minutes.  Add garlic, onion, mushrooms, tomato, zucchini, and beans.  Continue to cook for about 10 minutes.  Split potato down the middle, and top with veggies.  Garnish with red pepper flakes and fresh ground pepper (optional). 

  • Posted on   07/31/09 at 11:00:00 PM   by Emily  | 
  • RSS
  • |
  • More
Posted in Vegan
Tagged with vegan, stuffed potatoes, summer vegetables, zucchini

Reader Comments (2)

Lori 08/14/09 08:55:03 PM

This sounds great. I love fresh squash with just a little bit of seasoning.

Emily 08/16/09 02:14:07 AM

Thank you so much! I love my veggies that way. So you can taste 'em :)

Comment Post Comment