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 scallions, chopped
3 garlic cloves, minced
1 cup broccoli florets
1 cup zucchini, sliced
1 cup mushrooms, sliced
1 cup cauliflower florets
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:
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.
Servings: 4-8
Time preparation: 10 min.
Time total: 35 min.