Ingredients
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2 teaspoons olive oil
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1/2 medium red onion, thinly sliced
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1 medium zucchini, chopped coarsely
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1/2 lb green beans, cut into 1-inch pieces
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1/2 cup vegetable broth
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2 medium tomatoes, coarsely chopped
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1 -2 tablespoon fresh herb (such as thyme, basil or rosemary)
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salt and pepper
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1/2 cup feta cheese, crumbled (goat cheese or bleu cheese work too)
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1 garlic clove, minced
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1/2 cup fresh corn kernels
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1 lb small red potato, quartered
Instructions
- In a large skillet, heat oil over medium-high heat.
- Add potatoes and cook, stirring occasionally, until lightly browned.
- Add onion, garlic, zucchini and beans. Cook, stirring about 2 minutes.
- Add broth and cook, stirring occastionally, 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.
- Sprinkle with cheese to serve, if desired.