summer vegetable & potato medley

Name: Summer Vegetable & Potato Medley
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: American
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

13 Pinches 1 Photo

Eileen Hineline

Coolidge, AZ

Updated on Jun 16, 2015

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.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

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

How To Make summer vegetable & potato medley

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.

Step 2

Add chicken broth and prepared Roasted Red Potatoes with Garlic Butter Sauce. Cook, stirring occasionally, 3 minutes or until heated through.
Step 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.
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