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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This low-sodium side dish seems like a great way to clean out the veggie drawer, substituting whatever vegetables are on hand. Recipe source: local newspaper Ingredients:
2 tablespoons olive oil (or other vegetable oil) |
1/2 cup low sodium chicken broth, plus |
2 tablespoons low sodium chicken broth |
1/4 cup scallion, chopped |
3 garlic cloves, minced |
1 cup broccoli floret |
1 cup zucchini, sliced |
1 cup mushroom, sliced |
1 cup cauliflower floret |
3 potatoes, peeled and cubed |
1 teaspoon dried oregano (or 1 tablespoon fresh) |
1/2 teaspoon dried basil (or 1/2 tablespoon fresh) |
1/2 teaspoon dried thyme (or 1/2 tablespoon fresh) |
1/4 teaspoon paprika |
pepper |
Directions:
1. In a large skillet over medium high heat, heat oil and 2 tablespoons chicken broth.
2. Cook, stirring the scallions and garlic in the oil/broth mixture for 2 minutes.
3. Add remaining chicken broth (1/2 cup) and vegetables; cover and simmer for 20 minutes or until vegetables are cooked.
4. Sprinkle with herbs and pepper.
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