This is one of my favorites. I’m not sure where it came from but I remember my mom making it in the summer and fall when everything was ripe and fresh from the farmer’s market. This year was my first year gardening and I was able to make it with things from my garden, I only had to get corn. It was an exciting day! You can, of course, substitute any of the vegetables for whatever is fresh. I only require that you use tomatoes and all the fresh herbs. So fresh and tasty.
- 2 TBL olive oil
- 1 lb potatoes, cubed
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 medium zucchini, chopped
- 1/2 lb green beans cut into 1″ lengths
- 1/2 cup vegetable broth
- 1/2 cup fresh corn kernels
- 2 large tomatoes, coarsely chopped
- 2 TBL chopped fresh herbs (thyme, oregano, rosemary)
- Salt and pepper to taste
- Heat oil in large skillet over medium-high heat.
- Add potatoes and cook stirring occasionally until lightly browned, about 15 minutes
- Add onion, garlic, zucchini and green beans and cook stirring occasionally about 2 minutes.
- Add corn, tomatoes, vegetable broth and herbs.
- Cover and cook until potatoes are tender, 3-5 minutes.
- Season with salt and pepper and serve warm.