From Vegetarian Suppers from Deborah Madison’s Kitchen
1 pound waxy potatoes, such as Huckleberry, All Blues, or Yellow Fins- 3 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- a handful of basil or mint leaves, slightly less of other herbs, coarsely chopped
- sea salt and freshly ground pepper
- 1 large onion, thinly sliced
- 1 yellow and 1 green zucchini (about ¾ pound), sliced
- 1 red and one yellow bell pepper, roasted and cut into ½-inch strips
- 16 Sun Gold or other small tomatoes, halved or sliced
Scrub, then slice the potatoes into ¼-inch rounds. Heat 1 tablespoon of the oil in a cast-iron skillet over low heat, add the potatoes, stir them about to coat them with the oil, then spread them evenly over the pan. Scatter over a third of the garlic, a third of the herbs, and season with salt and pepper.
Add a layer of the onion and zucchini over the potatoes, followed by more garlic and basil, salt and pepper. Add the pepper strips with the remaining garlic and basil, then the tomatoes. Dribble 3 tablespoons water down the sides of the pan and thread the rest of the oil over the top. Raise the heat just enough to get the water bubbling, then cover the pan and reduce the heat to very low.
Cook until the vegetables are tender, about 25 minutes, then remove the lid, raise the heat, and reduce the excess liquid by boiling gently for several minutes. Serve warm or at room temperature.
Serves 4.
