Herbed Potatoes and Veggies |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I came up with this family favorite when I needed to use up leftover baked Potatoes and extra produce from our garden. It's a great-tasting side dish. My husband requests it all the time and brags about it to company. Ingredients:
4 medium baking potatoes |
1-1/2 cups diced zucchini |
3 tablespoons olive oil |
2 tablespoons plus 1 teaspoon savory herb with garlic soup mix |
1/4 teaspoon pepper |
10 cherry tomatoes, halved |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Cover and microwave on high for 5-6 minutes on each side or until tender.
2. When potatoes are cool enough to handle, cut into cubes.
3. In a large skillet, saute potatoes and zucchini in oil for 5 minutes or until vegetables are tender. Sprinkle with soup mix and pepper. Cook until heated through, stirring occasionally. Add tomatoes; cook 1 minute longer. Yield: 6 servings.
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