Potatoes served with panache! The entire rainbow is in this side dish with vibrant veggies like peppers, Creamer potatoes, onions, carrots, and zucchini.
Equipment
- Medium pan
- 1.5 lbs Little Potatoes, quartered
- 2 Tbsp extra virgin olive oil
- 1/2 red onion, large dice
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 zucchini, spiralized
- 1 carrot, spiralized
- 12 basil leaves, chiffonade
- 1 lemon, zested
- 1/2 cup Parmesan, finely grated
- 1/4 tsp chili flakes (optional)
- 1/8 tsp salt
- 1/8 tsp pepper
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Instructions
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Step 1
Place potatoes into a medium pan over a medium high heat. Cover halfway with water and bring to a boil. Repeat and cook until fork tender. Turn heat down to medium and add olive oil, cook for two minutes.
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Step 2
Once potatoes are golden, add onion and pepper and cook for an additional five minutes. Remove from heat and set aside.
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Step 3
Place potato mixture on top then add basil, lemon zest, Parmesan, and chili flakes. Season with salt and pepper.
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Step 4
In a medium pan, sauté zucchini and carrot for two minutes. Remove from heat and plate.
