Vegetable Confetti

ellie_'s Note:

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

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Rita~]

This was quit good! I set the timer for 20 minutes because I was grilling outdoors which I found to be a bit to long. I do like my vegies with more of a crunch. But this was a nice comfort food dish in the softer state. I skipped the zucchini. Made a quich with the leftovers! Thanks!