POTATOES AND SUMMER SQUASH WITH PISTOU

POTATOES AND SUMMER SQUASH WITH PISTOU image

Yield Serves 8 to 10

Number Of Ingredients 12

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Pistou*
3 cloves garlic, mashed
1/2 cup fresh basil leaves, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon salt
Vegetables
1 pound white or red skin potatoes, unpeeled, well scrubbed, cut into chunks
1 small onion, cut into wedges
1 pound zucchini or yellow squash, cut into 1/2 inch rounds
Salt and pepper to taste
10 fresh cherry tomatoes, cut into halves, optional
Pistou variation: Substitute cilantro forbasil; add a chopped jalapeño pepper and process with oil, garlic and salt

Steps:

Pistou Drop garlic cloves, basil, olive oil and salt into a food processor and process to a paste. Set aside. Vegetables Place cut potatoes and onions in a well-greased tray or baking dish. Sprinkle with salt and pepper. Bake for 10 minutes. Add zucchini and continue cooking until potatoes are soft when pierced with a fork or the tip of a knife. Toss with small amounts of pistou to taste. Add fresh cherry tomatoes if desired. Keep warm until ready to serve.