Heat the olive oil on medium. Add the vegetables. Stir to combine. Season with salt and pepper. Cook in the olive oil for 5 to 10 minutes.
Slice the hot potato lengthwise and stuff with the vegetables. The olive oil that was not absorbed into the vegetables will coat the potato and give it a nice flavor.
This recipe is a "Mary's Meal," based on the work of Mary Flynn, PhD, registered dietitian at The Miriam Hospital.
Learn more about Mary's Meals.
Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.