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Mixed Vegetables



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


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.


  1. Angela Kaufman's avatar

    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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