Total Time
Prep 30 mins
Cook 0 mins

This is a very versatile recipe. Use whatever vegetables, herbs, and cheese you want.

Ingredients Nutrition


  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.


Most Helpful

I saw this recipe in Fall 2011 Pick A Chef & am so glad I tried it! The dish satisfied my craving for potatoes and I loved the addition of fresh veggies. I didn't add the corn or cheese, but missed neither. The dish is well flavored & colorful on the plate. I'll definitely be making this side again. Thank you for sharing the recipe! :-)

Susie D October 22, 2011

Oh my goodness this is so good! I didn't use corn for the sole reason that I didn't have any on hand, and I didn't opt to use cheese just because I don't think it needs any. This is a fantastic, delicious veggie recipe. My herbs of choice were dried thyme and fresh basil. I will make this often. Thanks for sharing! Made for Pick-A-Chef Fall 2011.

DeeVaFoodie October 10, 2011

Delicious! Great to come home from the farmers market and turn all your lovely veggies into a great vegetarian lunch. Made as written using dill and very egger to try with rosemary as that would give an even heartier flavor. Also used some very tasty local goat cheese that I picked up at the farmers market. This recipe is a definite keeper. Thanks for the post.

Debbwl May 07, 2010

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