
Huckleberry Potato and summer vegetable stovetop “pie”

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lts the way the vegetables are framed in their cast-iron pan that makes the dish a pie, not a crust, which is completely absent. It falls into a ragout the minute its served, but the initial presentation is gorgeous and the dish is hearty enough that nothing else is needed on the plate. I like to make this dish colorful, starting with the pink-fleshed Huckleberry potatoes (and, when possible, Peruvian All Blues and yellow-fleshed varieties), then building up the layers with yellow and green zucchini, roasted peppers, and finally, orange Sun Gold tomatoes. This dish is vegan. You might start this vegetable-intense supper with a simple appetizer, such as roasted almonds, baked olives, or lemon cucumbers, and end with a salad and a cool dessert, such as honey ice cream with fresh figs. A ripe vintage Burgundy or New World Pinot Noir from Oregon would both have the bright Pinot fruit and the acidity that this dish needs.
ingredients
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serves: 4
1 pound waxy potatoes, such as Huckleberry, All Blues, or Yellow Finns
3 tablespoons olive oil
3 cloves garlic thinly sliced
1 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 3/4 pound), sliced
1 red and 1 yellow bell pepper (roasted and cut into 1/2-inch strips)
16 Sun Gold (or other small tomatoes, halved or sliced)
Servings Per Recipe: 4
Amount per Serving
Calories: 341
- Total Fat: 12.2 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 66.1 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 13.5 g
- Sugars: 25.4 g
- Protein: 10.4 g
preparation

comments
Mommy_loves_to_cook
April 11, 2012