 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a very versatile recipe. Use whatever vegetables, herbs, and cheese you want. Ingredients:
2 teaspoons olive oil |
1 lb small red potato, quartered |
1/2 medium red onion, thinly sliced |
1 garlic clove, minced |
1 medium zucchini, chopped coarsely |
1/2 lb green beans, cut into 1-inch pieces |
1/2 cup vegetable broth |
1/2 cup fresh corn kernels |
2 medium tomatoes, coarsely chopped |
1 -2 tablespoon fresh herb (such as thyme, basil or rosemary) |
salt and pepper |
1/2 cup feta cheese, crumbled (goat cheese or bleu cheese work too) |
Directions:
1. In a large skillet, heat oil over medium-high heat.
2. Add potatoes and cook, stirring occasionally, until lightly browned.
3. Add onion, garlic, zucchini and beans. Cook, stirring about 2 minutes.
4. Add broth and cook, stirring occastionally, 2 minutes.
5. Add corn, tomatoes and herbs.
6. Cover and cook over medium heat just until potatoes are tender, about 3 minutes.
7. Season with salt and pepper.
8. Sprinkle with cheese to serve, if desired.
|
|