Mixed Mediterranean Vegetables

• 3 tbsp olive oil
• 1 2/3 lbs potatoes, scrubbed and cut into wedges
• 1 None zucchini, sliced
• 3 oz green or black pitted olives
• 1 None red pepper, deseeded and cut into large strips
• 1 cup vegetable stock
• 1/3 cup dill, finely chopped, reserving a few sprigs to garnish
• 4 tbsp cottage cheese
• 4 None red chili peppers, to garnish (optional)

1. Heat 1 tbsp of the oil in a large non-stick, lidded, frying pan and add half the potatoes. Cook for 10 mins, stirring regularly. Remove from the pan and drain on paper towels. Heat an additional 1 tbsp of the oil and repeat with the remaining potatoes.
2. Heat the remaining oil in the pan, add the zucchini, olives and red pepper. Stir-fry for 3-4 mins. Return the potatoes to the pan and pour in the vegetable stock. Simmer, covered, for 4-5 mins, stirring occasionally, until the potatoes are cooked through.
3. Stir in the chopped dill and serve with the cottage cheese. Garnish with the chilies (if using) and reserved dill sprigs. Season with freshly ground black pepper, if liked.

olive oil, potatoes, zucchini, olives, red pepper, vegetable stock, dill, cottage cheese, red chili peppers

Taken from recipes-plus.com/api/v2.0/recipes/19303 (may not work)