Yield: 1 servings
|2 teaspoons||Olive oil|
|1 pounds||Small red-skinned potatoes; quartered|
|½ medium||Red onion; thinly sliced|
|1 \N||Clove garlic; minced|
|1 medium||Zucchini; coarsely chopped|
|½ pounds||Green beans|
|\N \N||Cut into 1-inch lengths|
|½ cup||Vegetable broth|
|½ cup||Fresh corn kernels|
|2 \N||Ripe medium tomatoes; coarsely chopped|
|1 tablespoon||Chopped fresh herbs; up to 2|
|\N \N||Such as thyme; oregano or rosemary|
|\N \N||Salt and freshly ground black pepper; to taste|
|½ cup||Crumbled cheese|
|\N \N||Such as feta; goat or blue, (optional)|
4 SERVINGS DAIRY-FREE
The flavor of this dish depends on the quality of the vegetables you include. You can use just about any combination of fresh vegetables you like, just be sure to select the ingredients based on what looks best.
In large skillet, heat oil over medium high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onion, garlic, zucchini and green beans and cook, stirring often, 2 minutes. Add broth and cook, stirring occasionally, 2 minutes. Add corn, tomatoes and herbs. Cover and cook over medium heat just until potatoes are tender, about 3 minutes. Season with salt and pepper. Just before serving, sprinkle with cheese if desired.
PER SERVING: 183 CAL.; SG PROT.; 30 TOTAL FAT (0 SAT. FAT); 37G CARB.; 0 CHOL.; 142MG SOD.; 5G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 34 Converted by MM_Buster v2.0l.