HERBED POTATOES AND VEGGIES

Herbed Potatoes and Veggies image

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.

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

4 medium baking potatoes
1-1/2 cups diced zucchini
3 tablespoons olive oil
2 tablespoons plus 1 teaspoon savory herb with garlic soup mix
1/4 teaspoon pepper
10 cherry tomatoes, halved

Steps:

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.

Nutrition Facts : Calories 194 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.