Birds Eye® Summer Vegetable & Potato Medley

Birds Eye®
Birds Eye® Summer Vegetable & Potato MedleyRecipe
Serve with grilled lemon pepper tilapia and Birds Eye® Broccoli Florets.
4 servings

Ingredients

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1 teaspoon olive oil
1 small zucchini, diced
1/2 red bell pepper, diced
1 cup Birds Eye® Baby Gold & White Corn
1/2 cup low sodium chicken broth
1 bag (11 oz) Roasted Red Potatoes with Garlic Butter Sauce, cooked according to package directions

Preparation

Prep: 10 Minutes
Cook: 10 Minutes

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 Eye® Broccoli Florets.

 

Created date

January 2012