Caribbean Vegetables - cooking recipe

Ingredients

2 teaspoons olive oil
3 cups chopped peeled sweet potatoes (about 1 pound)
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon chopped fresh cilantro
1 tablespoon grated peeled fresh ginger
1/2 teaspoon chopped fresh parsley
1/2 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 1/4 cups chopped zucchini

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes.
Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender.
Add zucchini; cook 2 minutes.