Birds EyeŽ Summer Vegetable & Potato Medley
Recipe from Birds Eye


Birds EyeŽ Summer Vegetable & Potato Medley

by 3  people


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Ingredients
  • 1 teaspoon
    olive oil
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  • small zucchini, diced
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  • 1/2 
    red bell pepper, diced
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  • 1 cup
    Birds EyeŽ Baby Gold & White Corn
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  • 1/2 cup
    low-sodium chicken broth
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  • 1 bag (11 oz)
    Roasted Red Potatoes with Garlic Butter Sauce, cooked according to package directions
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Directions
1.
Heat olive oil in a large skillet over MEDIUM-HIGH heat. Add zucchini, red pepper, and corn; cook, stirring, for 3 minutes.
2.
Add chicken broth and prepared potatoes; cook until heated through.

Serving Suggestion:
Serve with grilled lemon pepper tilapia and Birds EyeÂŽ Broccoli Florets.

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