Herbed Potatoes, Corn & Zucchini

[Guest guest]

Herbed Potatoes, Corn & Zucchini

 

2 teaspoons oil

1/2 onion, small dice

4 small to medium red potatoes, cut into 1/8ths, steamed until tender, not mushy

1 teaspoon whole dried fennel seeds

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 zucchini, cut in half lengthwise and sliced at 1/4 " thick, 45 degree angles

1 cup fresh or frozen corn

salt and fresh ground pepper

extra virgin olive oil

 

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 they are

well coated with onions and herbs. Add corn, then zucchini. Cook for an

additional minute or two until veggies are lightly cooked. Season generously

with salt and pepper and drizzle with olive oil.

Makes 4 to 6 servings.