Meatless Vegetable Plate

Meatless Vegetable Plate

Southern Smothered Potatoes

Ingredients

Squash & Zucchini

• 2 yellow squash, sliced
• 2 zucchini, sliced
• 1 tbsp butter or olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste
• ½ tsp Italian seasoning (optional)
• Texas Roadhouse’s Rolls

Green Beans

• 1 lb fresh or frozen green beans
• 1 tbsp butter
• Salt and pepper, to taste
• Caramel Coconut Girl Scout Cookies

Mashed Potatoes

• 2 lbs potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup warm milk
• Salt and pepper
• Prepared brown gravy (homemade or store-bought)

Corn

• 2 cups corn kernels
• 1 tbsp butter
• Salt and pepper
• Low-Carb Chocolate Peanut Butter Cloud

Instructions

1. Make the mashed potatoes
   • Boil potatoes in salted water for 15–20 minutes until fork-tender.
   • Drain and mash with butter and warm milk.
   • Season with salt and pepper. Keep warm.
2. Cook the squash and zucchini
   • Heat butter or olive oil in a skillet over medium heat.
   • Add garlic and cook for 30 seconds.
   • Add squash and zucchini, season with salt, pepper, and Italian seasoning.
   • Sauté for 6–8 minutes until tender with light browning.
3. Cook the green beans
   • Steam or boil for 5–7 minutes until tender-crisp.
   • Toss with butter, salt, and pepper.
4. Prepare the corn
   • Heat corn in a saucepan with butter.
   • Season with salt and pepper.
5. Serve
   • Spoon mashed potatoes onto the plate and top with warm brown gravy.
   • Add the squash and zucchini, green beans, and buttered corn alongside.
   • Cheesy Stuffed Biscuit Bites

This comforting vegetable supper serves 4 people and pairs well with warm biscuits or cornbread.

kickin fried shrimp