Birds Eye® Summer Vegetable & Potato Medley

Serve with grilled lemon pepper tilapia and Birds Eye® Broccoli Florets.

Yield: 4 servings

Ingredients

  • 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

  1. 1. Heat olive oil in a large skillet over MEDIUM-HIGH heat. Add zucchini, red pepper and corn; cook, stirring, for 3 minutes.
  2. 2. Add chicken broth and prepared potatoes; cook until heated through.
  3. Serving Suggestion: Serve with grilled lemon pepper tilapia and Birds Eye® Broccoli Florets.
  4.  
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