Posted by: RisaG 10-08-99 5:49 PM
Farmers' Market Skillet
Recipe By : Vegetarian Times, October 1999, p. 61 & 62
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Days Squash
Potatoes
Amount Measure Ingredient, Preparation Method
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2 tsp. olive oil
1 lb. small red potatoes, scrubbed & quartered
1 medium clove garlic, minced
1 medium zucchini, coarsely chopped
1/2 medium red onion, thinly sliced
8 oz. green beans, cut in 1" pc.
1/2 cup vegetable broth
1/2 cup cooked fresh corn (from 1 ear), or 1/2 cup thawed frozen corn kernels
2 ripe medium tomatoes, coarsely chopped
1 tbsp. mixed fresh herbs (such as thyme, oregano), chopped
1/2 cup feta cheese, crumbled or 1/2 cup blue or goat cheese, crumbled
In large skillet (or wok), heat oil over medium-high heat.
Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add garlic, zucchini, onion and beans and cook, stirring often, about 2 minutes.
Add broth and cook, stirring occasionally, 2 minutes.
Stir in corn, tomatoes and herbs.
Cover, reduce heat to medium and cook until potatoes are just tender, about 3 minutes more.
Season with salt and pepper to taste.
Just before serving, sprinkle with cheese if desired.
Nutritional information per serving: 183 calories, 5g protein, 3g total fat (0 sat fat), 37g carbo, 0 chol, 142mg sodium and 5g fiber.