~ Mixed Veggie & Herb Saute ~

Cassie *

By
@1lovetocook1x

This is what became of an abundance of vegetables I needed to use up, before spoiling. My family sure loved it.


Enjoy!


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Comments:

Serves:

6

Prep:

20 Min

Cook:

15 Min

Method:

Saute

Ingredients

2 Tbsp
olive oil and 1 tablespoon vegetable oil
1 1/2 lb
bag, baby red potatoes, par cooked either by microwave or steam - i steamed mine - then cut into fourths or if very small cut in half, just so they're all about the same size
12 oz
fresh green beans - cut into if large - steamed or boiled - until crisp tender
1
red onion, cut in half them sliced in 1/2 inch wedges
2 small
zucchini - cut lengthwise and then sliced 3/4 inch thick
2
ears, fresh corn, cut from cob
2
roma tomatoes, large diced
2 clove
garlic, minced
salt
liberaly
1 tsp
garlic powder
1 tsp
each, dried thyme, rosemary and basil, pepper
1/2 c
chicken broth or vegetable broth

Directions Step-By-Step

1
In a large skillet, over medium heat, add the oils and once hot, add the potatoes. Cook until beginning to brown, stirring occasionally, for about 5 minutes.

Next, add the beans, onion, zucchini, and garlic, stir and continue to cook, another 5 minutes.
2
Add the broth, tomatoes, corn and seasonings. Stir and cover, continue to cook until all veggies are tender and cooked through. You don't want to over cook though. The beans should be a brilliant green along with the zucchini. Taste to see if needs more seasoning and adjust to your liking. I found I used more salt than normal as the potatoes absorbed a lot.
3
Enjoy, my family loved this dish.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American