Summer Vegetable & Potato Medley
- Prep Time: 10 mins
- Cook Time: 10 mins
- Serves: 4
- 1 teaspoon olive oil
- 1 small zucchini , diced
- 1/2 red bell pepper, diced
- 1 cup Birds Eye Birds Eye® Baby Gold & White Corn
- 1/2 cup low sodium chicken broth
- 1 bag (11 oz) Birds Eye Steamfresh® Chef's Favorites Roasted Red Potatoes with Garlic Butter Sauce, cooked according to package directions
- Heat olive oil in a large skillet over MEDIUM-HIGH heat. Add zucchini, red pepper and corn; cook, stirring, for 3 minutes.
- Add chicken broth and prepared potatoes; cook until heated through.
Serve with grilled lemon pepper tilapia and Birds Eye® Broccoli Florets.