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Fast and tasty
American frying pan

"American Skillet" Vegetables

American taste and aroma — made right at home! I give the ingredient amounts per person on purpose, because this dish scales to any crowd; just multiply by the number of people you're feeding. It's great for a party, too — it doesn't have to be served piping hot; you can let it sit and reheat it.

Don't ask me why it's called this (maybe because nearly all the ingredients are New World crops?). I came across this dish in Germany, where it goes by this name for some reason. It's far from certain that anyone in America actually makes this exact combination — and if they do, it almost surely goes by something else there.

Magnago

Recipe author

Composition / ingredients

Servings:

Potato (if you use a small new potato like in the photo, no need to peel it; otherwise, peel it)

Zucchini (a young zucchini; if using a large one, figure about 150 g)

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Carrots (3 young carrots, or 1–2 full-size ones depending on size)

Bell pepper

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Corn (3 ears of fresh young corn; if you can't get it, skip the canned kind — it's sour and bland — and use about 100 g of good kernels from a jar instead)

Chili pepper (honestly, I can't stand fresh chili myself — I added it for the photo and took it back out. The recipe calls for it, but in my experience you can safely swap in dried ground red pepper)

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