Ingredients
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2 tablespoons olive oil (or other vegetable oil)
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1/2 cup low sodium chicken broth, plus
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2 tablespoons low sodium chicken broth
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3 garlic cloves, minced
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1 cup zucchini, sliced
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3 potatoes, peeled and cubed
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1 teaspoon dried oregano (or 1 tablespoon fresh)
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1/2 teaspoon dried basil (or 1/2 tablespoon fresh)
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1/2 teaspoon dried thyme (or 1/2 tablespoon fresh)
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1/4 teaspoon paprika
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pepper
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1 cup mushroom, sliced
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1/4 cup scallion, chopped
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1 cup broccoli floret
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1 cup cauliflower floret
Instructions
- In a large skillet over medium high heat, heat oil and 2 tablespoons chicken broth.
- Cook, stirring the scallions and garlic in the oil/broth mixture for 2 minutes.
- Add remaining chicken broth (1/2 cup) and vegetables; cover and simmer for 20 minutes or until vegetables are cooked.
- Sprinkle with herbs and pepper.