John Myers
Potato Pan with Summer Vegetables
The perfect potato pan with summer vegetables recipe with a picture and simple step-by-step instructions.
- 320 g Potato freshly peeled
- 110 g Vegetable onion
- 2 tbsp Olive oil
- 1 toe Fresh garlic
- 300 gr Zucchini
- 200 g Red pepper
- Dried rosemary
- Dried thyme
- Salt
- Cayenne pepper
- Peel the potatoes and cut into 1 / 2-1 cm cubes, as well as the zucchini and peppers. Dice the vegetable onion and chop the garlic very finely.
- Heat a pan with the olive oil very hot and first fry the potatoes in it, turning them frequently. As soon as they start to brown, add the onions and garlic, being careful not to burn anything.
- Season with the rosemary and thyme (if you want, you can of course also use fresh herbs!). Then turn the temperature down and add the zucchini and peppers. Season with salt and cayenne pepper and let it simmer until you like the consistency of the vegetables …
- It is best to have everything cut ready by the time you start cooking. … and don’t be surprised, there is no green zucchini in the picture because I had a yellow one 😉
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