Summer Vegetable & Potato Medley

Eileen Hineline

By
@HappyCooking54

Recipe and photo from Birds Eye web site.
This is a easy side recipe.
To make this my own I would add diced chicken, cooked shrimp for a lite lunch.
Delicious.


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Rating:

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Serves:

4

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 tsp. olive oil
1 small zucchini , chopped
1/2 red bell pepper, diced
1 cup birds eye® baby gold & white corn
1/2 cup low sodium chicken broth
1 bag (11 oz) steamfresh® chef's favorites roasted red potatoes with garlic butter sauce, cooked according to package directions

Directions Step-By-Step

1
Heat olive oil over medium-high heat in large nonstick skillet and cook zucchini, red pepper and corn, stirring occasionally, 3 minutes or until crisp-tender.
2
Add chicken broth and prepared Roasted Red Potatoes with Garlic Butter Sauce. Cook, stirring occasionally, 3 minutes or until heated through.
3
****Tips
I love Birds Eye products. I would add diced chicken or cooked shrimp to this recipe. This makes a great side dish and when adding Chicken, Shrimp it can be a lite simple lunch too.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy