Vegetable Confetti

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

• Ready In: 35 mins
• Serves: 4-8

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.