Serves 4 - 6

3 tbsp olive oil

2 medium zucchini, sliced into half moons

2-3 Yukon Gold potatoes, cut into 1 inch (2.5 cm) cubes

10-15 cherry tomatoes

5 leaves of basil

salt to taste

Heat olive oil over medium heat in a large saute pan.  Add, in layers, the potatoes first, then the zucchini and finally the tomatoes.  Add 3/4 cup of water, salt to taste and tear the basil leaves over the top.  Do not stir.

Cover and bring to a simmer, lower heat and cook on a slow simmer until the potatoes are tender (approximately 15 minutes).  Stir all the ingredients together and serve with crusty bread and grated parmesan cheese.  

The Sweet Kitchen August 3, 2009