Potato Ragout

• 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

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 350u0b0.
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.

red potatoes, oil, yellow onions, garlic, zucchini, red peppers, tomatoes, oregano, salt, parsley, basil, grated rind from, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882416 (may not work)