Herbed Potatoes, Corn and Zucchini | PCC Natural Markets

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Herbed Potatoes, Corn and Zucchini

Serves: 4 to 6

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Serve this with a scramble for a hearty breakfast, or as a bold side dish or picnic salad. Use your favorite summer garden vegetables in place of, or with, the potatoes, corn and zucchini. Tomatoes would be perfect, as would fresh herbs.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat oil in hot wok or fry pan and cook onions until soft and lightly browned. Add herbs and toss for 15 to 30 seconds. Add potatoes and stir until well coated with onions and herbs. Add corn and zucchini. Cook for an additional minute or two until veggies are lightly cooked. Season generously with salt and pepper and drizzle with olive oil.

Recipe by Ken Charney, former PCC staff

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