3 medium yellow, white or red potatoes (cleaned and diced)
1/2 small zucchini diced
1 small red onion diced
1 small red bell pepper diced
1 cup corn or fire roasted corn
1 cup of peas
1 cup of diced roma or cherry tomatooes
3 cloves of minced garlic
2 TBSP butter
1 tsp sea salt
1/4 tsp fresh ground pepper
1 TBSP fresh chopped basil
1 TBSP fresh chopped oregano
Add Butter and Garlic to large sauce or fry pan. Melt butter and coat the pan.
Add all the vegetable except the tomatoes and peas (you will add those at the end)
Cook on Medium Heat Covered until the potatoes become tender. Remove the lid and add the tomatoes and peas and cook for another 5 to 10 minutes until browned.