Vegetable Confetti

Name: Vegetable Confetti
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

15 ingredients

4 steps

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.