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Herbed Potatoes and Veggies Recipe

Photo by: Taste of Home

I came up with this family favorite when I needed to use up leftover baked Potatoes and extra produce from our garden. It's a great-tasting side dish. My husband requests it all the time and brags about it to company.

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6 Servings
Prep/Total Time: 25 min.

Ingredients

4 medium baking potatoes
1-1/2 cups diced zucchini
3 tablespoons Crisco® Light Olive Oil or Canola Oil
2 tablespoons plus 1 teaspoon savory herb with garlic soup mix
1/4 teaspoon pepper
10 cherry tomatoes, halved

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Cover and microwave on high for 5-6 minutes on each side or until tender. When potatoes are cool enough to handle, cut into cubes.
In a large skillet, saute potatoes and zucchini in oil for 5 minutes or until vegetables are tender. Sprinkle with soup mix and pepper. Cook until heated through, stirring occasionally. Add tomatoes; cook 1 minute longer. Yield: 6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 194 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 245 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein.

Herbed Potatoes and Veggies published in Quick Cooking May/June 2005, p38

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