Ingredients
Scale
3/4 – 1 pound potatoes, chopped
3/4 cup {1 small zucchini} sliced
1 small green pepper, chopped
1/3 cup jarred roasted red pepper, chopped
2–3 tablespoons olive oil
salt and pepper to taste
Instructions
- Preheat a heavy skillet over medium heat and add 1 tablespoon of olive oil.
- Add chopped potatoes, stir and cover.
- Cook potatoes until just about fork tender.
- Move the potatoes to one the side of the pan, add 1 tablespoon olive oil to the opposite side and add zucchini and green peppers.
- Cook peppers and zucchini about two minutes, toss in roasted red peppers, add salt and pepper and stir together.
- Serve alone or with BACON.