Mixed Vegetables / Tuttoinsieme


I love the name tuttoinsieme, (everything together), given to this quick mixed vegetable dish that goes well with any meat, fish, fowl, or game course.


  • 2 large baking potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium size zucchini, cut into chunks
  • 2 large carrots, peeled and cut into 1-inch rounds
  • 2 red onions, thinly sliced
  • 1 medium fennel, white bulb only, cut into 1/2-inch thick slices
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • Fine sea salt to taste
  • Grinding black pepper


  1. Put all the vegetables and the oil in a large sauté pan and cook over medium heat for 3 or 4 minutes. Cover the pan and continue cooking until the vegetables are cooked, but still al dente. A knife should be able to pierce them without resistance but the vegetables should retain their shapes. Season with salt and pepper.

This recipe was featured on Season 13 - Episode 1305.

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Angela Kaufman

My grandmother who came from Calabria when she was only 2 made a vegetable dish that she called “gimbot” (don’t know if that is the correct spelling), it was peppers, onion, zuccini, mushrooms & potatoes. She sauted each vegetable separately & then mixed them together w/a little crushed tomato &’simmered it for 10-15 min. Delicious!!!! especially w/fresh italian bread!! Believe me it makes a real taste difference when you cook each veggie separately!!

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