Potatoes served with panache! The entire rainbow is in this side dish with vibrant veggies like peppers, Creamer potatoes, onions, carrots, and zucchini.

15 mins
30 mins


  • 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


  • 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.

  • Step 2

    Once potatoes are golden, add onion and pepper and cook for an additional five minutes. Remove from heat and set aside.

  • Step 3

    Place potato mixture on top then add basil, lemon zest, Parmesan, and chili flakes. Season with salt and pepper.

  • Step 4

    In a medium pan, sauté zucchini and carrot for two minutes. Remove from heat and plate.