Potato Ragout

Name: Potato Ragout
Ingredients: 1 lb. red potatoes; 2 Tbsp. oil; 2 medium yellow onions, chopped; 6 cloves garlic, chopped; 4 zucchini, halved and cut into pieces; 2 red peppers, cored, seeded and cut into pieces; 6 plum tomatoes, cut into 8 pieces each; 2 tsp. oregano; salt and pepper to taste; 1/2 c. chopped parsley; 1/2 c. chopped basil; grated rind from 1 lemon; 1 small clove garlic, finely chopped

13 ingredients

7 steps

Ingredients

1 lb. red potatoes
2 Tbsp. oil
2 medium yellow onions, chopped
6 cloves garlic, chopped
4 zucchini, halved and cut into pieces
2 red peppers, cored, seeded and cut into pieces
6 plum tomatoes, cut into 8 pieces each
2 tsp. oregano
salt and pepper to taste
1/2 c. chopped parsley
1/2 c. chopped basil
grated rind from 1 lemon
1 small clove garlic, finely chopped

Directions

1

Cook the potatoes until tender; drain.
2

Heat 1 tablespoon oil in skillet. Add onions and garlic.
3

Cook 5 minutes.
4

Remove to ovenproof casserole. Add remaining oil to skillet. Add zucchini and cook 5 minutes. Remove to casserole. Add peppers and cook 3 minutes. Remove to casserole. Add tomatoes, oregano, salt, pepper, half each parsley and basil to vegetables in casserole. Cover and bake 30 minutes at 350°.
5

Gently fold in potatoes and return to oven.
6

Bake 15 minutes more, covered. Remove cover and bake an additional 15 minutes. Add remaining parsley, basil, lemon rind and garlic. Stir.
7

Serve hot or cold.