~ mixed veggie & herb saute ~

Name: ~ Mixed Veggie & Herb Saute ~
Prep time: 20 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil and 1 tablespoon vegetable oil; 1 1/2 pound(s) 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 ounce(s) 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(s) garlic, minced; salt - liberaly; 1 teaspoon(s) garlic powder; 1 teaspoon(s) each, dried thyme, rosemary and basil, pepper; 1/2 cup(s) chicken broth or vegetable broth

(1 RATING)

100 Pinches 5 Photos

CJ *

Somewhere, PA

Updated on Jun 2, 2015

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

Rate

prep time 20 Min

cook time 15 Min

method Saute

yield 6 serving(s)

Ingredients

2 tablespoons olive oil and 1 tablespoon vegetable oil
1 1/2 pounds 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 ounces 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 cloves garlic, minced
salt - liberaly
1 teaspoon garlic powder
1 teaspoon each, dried thyme, rosemary and basil, pepper
1/2 cup chicken broth or vegetable broth

How To Make ~ mixed veggie & herb saute ~

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.

Step 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.
Step 3

Enjoy, my family loved this dish.
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