Potatoes served with panache! The entire rainbow is in this side dish with vibrant veggies like peppers, Creamer potatoes, onions, carrots, and zucchini.
- 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
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.
Once potatoes are golden, add onion and pepper and cook for an additional five minutes. Remove from heat and set aside.
Place potato mixture on top then add basil, lemon zest, Parmesan, and chili flakes. Season with salt and pepper.
In a medium pan, sauté zucchini and carrot for two minutes. Remove from heat and plate.