Ingredients
2
tablespoons olive oil
2
cups refrigerated diced potatoes with onion (from 1-lb 4-oz bag)
1
medium carrot, chopped
1
medium zucchini, unpeeled, chopped
1
teaspoon chopped fresh rosemary leaves
1
teaspoon chopped fresh thyme leaves
3/4
teaspoon salt
1/2
teaspoon garlic powder
Preparation
In 12-inch nonstick skillet, heat oil over medium heat. Stir in all ingredients. Cook 15 to 20 minutes, stirring occasionally, until potatoes are golden brown and vegetables are tender.
