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Ingredients:

2 tablespoons olive oil
1/2 cup plus 2 Tbsp low-sodium chicken broth
1/4 cup chopped scallion
3 cloves garlic, minced
1 cup fresh broccoli, cut into florets
1 cup sliced zucchini
1 cup sliced mushrooms
1 cup cauliflower, broken into florets
3 medium potatoes, peeled and cubed
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon paprika
Fresh ground pepper

1. Heat olive oil and 2 tablespoons of broth in a large skillet over medium heat. Add scallions and garlic and sauté for 2 minutes.

2. Add vegetables and remaining broth. Cover and simmer for 15 to 20 minutes until vegetables are cooked but crisp. Sprinkle with dried herbs and pepper and serve.

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